E&C Holiday Cookbook 2023

E&C Holiday Cookbook

2023

Ethics & Compliance Department

Special thanks to

Adriana Mendoza Brian Williams Cassie Bartfai Colleen Follick Danielle Griffith Jay Anstine Kathy Cava Kathy Kennedy Kris Corlette Steve Borwege

TABLE OF CONTENTS

MUST-HAVE HOLIDAY SAUCES

4

APPLE BUTTER

5 6

MAPLE CRANBERRY SAUCE

ENTRÉES & MAIN SIDE DISHES

7

BEEF STROGANOFF BUTTER CHICKEN

8

9-10

CAULIFLOWER CASSEROLE

11 12 13 14 15 16 17

OYSTER COWDER

PARMESAN SCALLOPED POTATO GRATIN SAUSAGE CORNBREAD “STUFFING” SAVORY EGGS (BREAKFAST) SWEET POTATO (YAM) CASSEROLE

3 VEGE CASSEROLE

DESSERTS & SWEETS

18

BEST FUDGE

19 20 21 22 23

CHOCOLATE ABUELITA (HOT CHOCOLATE) CHOCOLATE – CHOCOLATE CHIP BANANA BREAD

CHURRO CHEESECAKE ITALIAN COOKIES

Must-Have Holiday Sauces

Apple Butter (slow-cooker/crock pot)

My wife (a Kindergarten Teacher) wanted to have her students try different uses for Apples. It was very tough to find Apple Butter on the grocery store shelves, so I found this recipe and made it in a crockpot. It was definitely a hit with the kids, and makes your home smell SO GOOD.

Ingredients: 5-6 lbs. apples (peeled, cored, and sliced/diced). Granny Smith; Fuji, Golden Delicious, McIntosh, Jonagold, Honeycrisp.. are great apples for this recipe. 1/2 cup granulated sugar 1/2 cup light brown sugar (lightly packed) 1 Tablespoon ground cinnamon 1/2 teaspoon grated/ground nutmeg (optional) 1/4 teaspoon ground cloves (optional) 1/4 teaspoon salt 1 Tablespoon pure vanilla extract Instructions: 1. Toss sliced/diced apples into slow-cooker/crockpot on Low for 10 hours. 2. Combine the other ingredients; and toss/stir in with the apples. 3. Stir every few hours. After 10 hours, remove the lid and simmer 1-2 hours (to thicken). 4. Remove contents and puree (food processor or hand-mixer). 5. Jar it up. Refrigerate.

Brian Williams

5

Maple Cranberry Sauce

Quick and easy, fresh Cranberry Sauce

Ingredients: 1 C Pure Maple Syrup 1/4 C Orange Juice 2 C Fresh Cranberries 1 tsp finely grated orange rind

Instructions: 1. Combine maple syrup, orange juice and cranberries in a medium saucepan and bring to a boil over medium-high heat. 2. Reduce heat to low and simmer 10-15 minutes, stirring occasionally. 3. Remove from heat and stir in the finely grated orange rind. 4. Serve at room temperature.

Freezes nicely.

Colleen Follick

6

Entrées & Main Side Dishes

Beef Stroganoff

My folks are from central Illinois and this was a recipe from my grandmother on my mom's side. Upfront, this is one dating back to the 1930's, so I'll provide that version, with some healthier adjustments here and there. Ingredients: 2.5-3 lbs steak 3/4 cup of chopped onion (we typically use sirloin) 1/2 cup flour 1 clove of garlic, minced Dash of pepper 2-14 ounce cans of beef broth 1/2 cup butter (or substitute in a healthier option) 4 Tbsp tomato paste (this is key as it gives it a unique flavor) 8 ounces of sliced mushrooms 1.5 cups sour cream (we typically use plain Greek yogurt and it tastes the same) Instructions: Start by cutting the steak into pieces (1.5 inches). Then roll the pieces into the flour/pepper and put in a bowl. In a large skillet, brown the meat in the butter (or substitute). As you're doing this and throughout the remainder of the recipe, you'll have to periodically scrape the bottom of the pan, as the flour/butter will start to "gunk up", but this helps in creating the overall sauce.

As the meat has begun to brown, add in the mushrooms, onion, and garlic.

Continue to brown until all is cooked. Then add in the tomato paste, and beef broth, and reduce to simmer and cover. Slowly cook for an hour and occasionally stir and scrape the bottom.

The next step is to add in the sour cream or Greek yogurt, but a special note:

At this point, you've got a choice to make depending on your available time. You can either continue to stir-in the sour cream/yogurt and serve over rice or noodles, or remove it from the heat and place in a freezer and reheat when you want it. We do the latter because it brings out the flavor more-(don't ask me why, it just does). If you decide to put it in the freezer, then hold off on adding in the sour cream or Greek yogurt and do that step when you bring it back out to reheat and finish.

Jay Anstine

8

Butter Chicken I had heard so much about Butter Chicken and a co-worker from India provided me with the recipe. This recipe takes time (a labor of love) but if you like Indian cuisine, this is well worth the work. Ingredients: First Marinate 1. 1 to 2 pounds of boneless, skinless chicken. 2. ½ to ¾ teaspoon Kashmiri red Chili powder (can substitute paprika for children as Kashmiri chili is somewhat hot) 3. ¼ to 1/3 teaspoon of salt or to taste 4. 1 tablespoon lemon juice Second Marinate 1. 1/3 to ½ cup of Greek yogurt 2. 1 tablespoon of ginger paste 3. 1 tablespoon garlic paste. 4. 1/8 teaspoon turmeric 5. ¾ teaspoon of garam masala (adjust to taste) (note: garam masala does provide additional heat) 6. ½ teaspoon cumin powder 7. 1 teaspoon coriander powder. Sauce 1. 2 to 3 tablespoons of ghee butter (can use regular butter) 2. 2-inch cinnamon stick 3. 2 to 4 green cardamoms 4. 3 whole cloves 5. 3 cups of fresh tomato puree, this is usually 3 to 4 large tomatoes (canned tomatoes can be substituted, but canned tomatoes can have a tinny taste) 6. 22 to 28 whole cashews 8. 1 teaspoon kashuri methi (dried fenugreek leaves) 9. ¾ to 1 tablespoon oil (I use olive or avocado oil)

7. 1 tablespoon of ginger paste 8. 1 tablespoon garlic paste.

9. 1 green chili finely chopped (try to use a low heat type pepper) 10. 1 to 1 1/2 teaspoon garam masala (divided, adjust to taste) 11. ½ teaspoon cumin powder 12. ½ to 1/3 teaspoon salt (adjust to taste) 13. 1 to 1 ½ teaspoon sugar 14. ½ tablespoon kashuri methi (dried fenugreek leaves) 15. 1/3 cup heavy cream

Continued on next page

9

Instructions: 1. Cut chicken into ½ to 1-inch pieces. 2. Marinate chicken in the 1st marinate (lemon juice, chili powder and salt) cover let rest for 20 minutes. 3. Next add 2nd marinate (yogurt, kasuri methi, oil, turmeric, ginger, garlic paste, coriander powder, cumin powder and garam masala). Cover and let rest in the refrigerator for minimum 12 hours, preferred overnight) 4. In a blender add tomatoes, cashews and water (adjust water as needed) and blend to a puree. 2. Cook chicken in separate pan (cast iron brown better) and set aside. Do not over cook as this will make the chicken tough, and the chicken will finish in the sauce. 3. In a deep pan add ghee or butter and cinnamon stick, cloves and cardamoms. 4. When these start to sizzle, add ginger, garlic and green chili. Reduce heat to low and fry for an additional 2 minutes or until fragrant. Be careful not to burn. 5. Turn off heat and stir in the red chili powder, garam masala, cumin and coriander powder. 6. Next, stir in the tomato cashew puree. 7. Mix well and partially cover. Bring to a boil on medium heat, reduce to low or medium. Cook until the puree turns think (almost like a paste). Keep stirring occasionally. 8. If sauce thickens too much, you can add some water to thin and let simmer for 10 minutes. Final steps 1. Add chicken to the butter chicken sauce. Add more hot water is necessary. Cover and simmer for 5 to 10 minutes. 2. Add salt, sugar, kasuri methi. Taste and add additional garam masala and another tablespoon of ghee or butter for additional flavor. 3. Turn heat off and stir in heavy cream. Suggest spooning about a half cup of sauce to a bowl and adding heavy cream slowly to ensure it does not curdle. Then add the mixed contents back to the pan and mix well. Serve over rice, Jasmine, basmati. Warm some Naan (can be found at most grocery stores in the bakery section) and serve. Building the sauce 1. Remove chicken from refrigerator and bring close to room temperature.

Steve Borwege

10

Cauliflower Casserole

T his is a recipe from a co-worker long ago that has become a family staple.

Ingredients: 2 packages of frozen cauliflower (small boxes), cooked and drained 1/3 cup of mayonnaise 1/3 tsp of curry powder (or more to taste) 14 ounces of shredded cheddar cheese (reserve some for topping if desired) 1 can of cream of chicken soup (undiluted)

Instructions: Mix all ingredients together and bake in a 3 quart casserole dish for 30 minutes at 350 degrees.

Kris Corlette

11

Oyster Chowder

Every Christmas Eve I serve chili and oyster chowder for dinner. Ingredients: Makes 6 servings –

8-ounce can whole kernel corn, undrained

1 pint oysters, fresh or frozen (I use 16 oz of canned oysters)

½ cup chopped onion

1 ½ teaspoon salt

½ cup sliced celery

¼ teaspoon pepper

¼ cup melted margarine or butter

1 cup half and half

3 cups liquid (oyster liquid and enough

Chopped parsley

milk to make volume)

1 cup cooked, dice potatoes

Instructions: 1. Thaw oysters if frozen. 2. Remove any remaining pieces of shell particles. 3. Drain oysters, reserving liquids. 4. Cook onion and celery in margarine until tender. 5. Add liquids, potatoes, corn, salt and pepper; heat stirring occasionally. 6. Add oysters and heat three to five minutes longer or until edges of oysters curl. Do not let chowder boil. 7. Garnish with chopped parsley.

Kathy Kennedy

12

Parmesan Scalloped Potato Gratin

Our go to favorite for Christmas day.

Ingredients: 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves chopped 1/2 teaspoon ground nutmeg Butter 2 russet potatoes, peeled and cut into 1/8-inch slices salt and pepper 1/2 cup grated parmesan cheese

Instructions: 1. Preheat oven to 375 degrees 2. Heat up the cream with a sprig of thyme, chopped garlic and nutmeg 3. Butter a casserole dish 4. Place a layer of potato in an overlapping pattern and season with salt and pepper. pour a little of the heated cream over the potatoes, top with some grated parmesan. Make two more layers. Bake, uncovered for 45 minutes. Sprinkle more parmesan on top and broil until cheese browns (5 minutes)

Kathy Cava

13

Sausage Cornbread "Stuffing"

My mother-in-law's traditional Thanksgiving recipe.

Ingredients: 1 box (12 oz) Mrs. Cubbisons stuffing

1 1/2 cups butter, melted 1 1/2 cups onion, diced 1 1/2 cups celery, diced 2-3 cups chicken broth 1 lb sausage, browned/drained 1 box Jiffy cornbread, baked, cooled, crumbled 1 cup chopped pecans

Instructions: 1. Heat oven to 350 degrees. Spray 9x13 baking dish with non-stick spray. 2. Melt butter in pan, add vegetables, sauté 5-8 minutes. 3. Add remaining ingredients, mix gently and pour into baking dish. 4. Cover with foil, bake at 350 degrees for 25 minutes. 5. Remove foil and bake for another 15 minutes.

Danielle Griffith

14

Savory Eggs

I make this for breakfast every Christmas morning. It goes great with English Muffins, some fresh fruit along with a Mimosa or two.

Ingredients: 12 slices of bacon

1cup cream (whipping cream)

(cooked and crumbled) 8 oz canned mushrooms

1 teaspoon mustard

12 eggs slightly beaten

¼ teaspoon salt

1 – 2 cups shredded cheese

1/8 teaspoon pepper

Instructions: 1. Mix bacon, canned mushrooms, and slightly beaten eggs together in a bowl 2. Mix whipping cream, mustard, salt, and pepper together-in a separate bowl 3. Dot 13x9-baking dish with ¼ cup butter (I spray the pan with buttery PAM first and then will put in the butter). 4. Pour half the egg mixture then half the cream mixture, then the remaining egg and remaining cream.

5. Top with shredded cheese. 6. Bake at 350 for 45 minutes.

Kathy Kennedy

15

Sweet Potato (Yam) Casserole

This is a delicious way to enjoy sweet potatoes and is always a hit. It provides a lovely presentation for the holiday table.

Ingredients: 3 lbs Yams, peeled and cut into 3x3 chunks 1Tbls Vanilla 3/4 C Sugar (consider using coconut sugar for a healthier alternative) 3 eggs 1/2 stick unsalted butter (melted) Topping: 1/2 stick butter 3/4 C Brown Sugar (I like Dark Brown Sugar) 1/3 C Flour 1 C Finely chopped pecans (Food processor works well for this)

Instructions: 1. Place sweet potato chunks in a covered microwavable container with 1/4 C water. Microwave on high 12-15 min, or until soft enough to mash with a hand masher. 2. Place potatoes in a large bowl and mash to desired consistency. I don't mind a few small bits, but a potato ricer may give you a smother consistency. 3. Combine the vanilla, sugar, eggs and melted butter (I like to melt the butter before mashing the potatoes to allow it to cool a bit before adding to the egg mixture). 4. Pour mixture into the mashed sweet potatoes and using a hand mixer, beat until smooth. 5. Pour into a 2 1/2-quart shallow casserole dish. For the topping: 6. Place all the topping ingredients into a medium mixing bowl and mix with fingers till crumbly. 7. Sprinkle over potatoes.

8. Bake at 350 for 1 hour.

Colleen Follick

16

3 Vege Casserole

This is a recipe that a colleague at work gave me about 50 years ago that has become a family staple at all holidays. It’s the Swiss cheese makes the flavor different from other vegetable casseroles.

Ingredients: 1 bag California mix vegetables, cooked and drained 1 can cream of mushroom soup, undiluted 1 can of French-fried onion rings, reserving 1/4 can 1 cup shredded Swiss cheese (best if shredded just before using)

1/3 cup sour cream 1/4 tsp black pepper

Instructions: Miss all ingredients together except for reserved onion rings. Cover and bake at 350 for 30 minutes. Uncover, top with remaining onion rings and bake for 5 minutes.

Kris Corlette

17

Desserts & Sweets

Best Judge Ever

Best Fudge Ever!!!

Ingredients: Melt together 1 lb Velveeta 1 lb Butter

Sift together 4 lbs Powdered Sugar 1 cup Cocoa

Instructions:

1. Add all the above and mix well. 2. Add 1 Tablespoon vanilla, nuts (optional) and put into a greased jelly roll pan. 3. Keep in refrigerator.

Enjoy!!

Kathy Kennedy

19

Chocolate Abuelita (Hot Chocolate)

Ingredients: 3 cups of water 2 cinnamon sticks 4 "Abuelita" chocolate tablets 10 cups of milk

1 can evaporated milk 1 can condensed milk

Instructions: In a pot add water, chocolate tablets and cinnamon sticks, let the chocolate dissolve, once dissolved add the milk stirring constantly, on low/medium heat bring to a boil, once boiling you will add the evaporated and condensed milk. Boil a little longer so the flavors can combine and enjoy.

Adriana Mendoza

20

Chocolate - Chocolate Chip Banana Bread

A quick and easy one bowl recipe that is a favorite of mine! Ingredients: 3 ripe bananas 1/3 cup melted butter 1/4 cup granulated sugar 1/4 cup brown sugar 1 egg, beaten

1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 pumpkin pie spice* optional (or add a dash of cinnamon, nutmeg, ginger, clove to your liking) 1 tablespoon of cocoa powder salt to taste (a pinch) 1 1/2 cups of all-purpose flour 3/4 cups semi-sweet chocolate chips (mini or regular) Instructions: 1. Preheat oven to 350 degrees. 2. Melt butter in the microwave or stovetop and let cool slightly. 3. In a large mixing bowl, add the bananas and mash until mostly smooth. Add melted butter and stir until well combined. 4. Add the sugars, egg, vanilla, baking soda, pumpkin spices, cocoa powder, salt, and flour to the bowl and stir well until the batter is smooth. 5. Add in chocolate chips and pour batter into a greased or parchment lined loaf pan (can also use to make muffins). Top with a few additional chocolate chips. 6. Bake for 50 mins to an hour, until a toothpick comes out clean. 7. Cool before serving and enjoy!

Anonymous

21

Churro Cheesecake

Ingredients: 3 - 8oz cream cheese 3 - eggs 1/3 cup - sour cream 2 Tbsp - vanilla 1/3 cup - sugar (plus some to mix with cinnamon for topping) 3 Tbsp - cinnamon 2 cans - crescent dough

Instructions: 1. To a blender or mixer add the cream cheese, sour cream, vanilla, eggs and sugar (reserving about 3 tbsp to mix with the cinnamon). 2. Once all ingredients are well combined and you have a liquidly consistency you will butter up a pan and layer the first crescent dough carefully so it doesn't break. Pour the mixture over and then add the second crescent dough over the mixture. 3. In a bowl you will combine the sugar and cinnamon and sprinkle this mix on top of the dough. 4. Preheat your over to 350. Bake for 45 minutes. 5. Let cool down for 1-2 hours and refrigerate to let it get nice and firm before serving. 6. Top it with strawberries or your favorite fruit and enjoy.

Adriana Mendoza

22

Italian Cookies

Ingredients: Cookie

Icing

1/2 cup butter 1/2 cup sugar 1/8 cup milk

Milk

Confectioners' sugar

Sprinkles

3 eggs 2 tsp lemon juice 1 tsp lemon rind 2 Tbsp baking powder 1 1/2 tsp salt 2 1/4 cups flour

Instructions: 1. Preheat oven to 350F 2. Cream butter & sugar, add eggs, milk, lemon juice & rind 3. Combine dry ingredients 4. Mix together all ingredients 5. Form into balls, and place on a cookie sheet 6. Cook for 10-12 minutes 7. Frosting/glaze is milk and confectioners' sugar. Top with sprinkles.

Cassie Bartfai

23