E&C Sumertime Cookbook 2022

E&C Summertime Cookbook

2022

Ethics & Compliance Department

Special thanks to

Andrew Glosenger Anna Hemphill

Carol Barnett Candy Barco Cassie Bartfai

Colleen Follick Danielle Griffith Liz Ross Sarah Wachowicz

TABLE OF CONTENTS

DIPS

5

ANDREW ’ S SALSA STRAWBERRY PINEAPPLE SALSA

6 7

ENTRÉ E S & SIDE DISHES

9

CANDY ’ S POTATO SALAD CLA RK'S QUICHE CLA SSIC POTATO SALAD

10 11 12 13-14

MAC & BLUE PASTA SALAD SEVEN LAYER SALAD

15 16

DESSERTS & SWEETS

17

18 19 20 21

COUNTRY RHUBARB TART

JELLY DIMPLES AKA THUMBPRINT COOKIES

R ASPBERRY - LEMONADE CAKE SNICKERDOODLE COOKIES

Dips

Andrew’s 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

Strawberry Pineapple Salsa Ingredients: 1 whole pineapple (use as the bowl)

1/4 cup red onion (diced)

1 cup fresh pineapple (diced)

1/3 cup chopped cilantro

1 cup fresh strawberries (diced)

juice from 2 limes

1 cup red bell pepper (diced)

1/4 cup red onion (diced)

1 jalapeno (seeded and diced)

pepper & salt to taste

Instructions:

1. To make the pineapple bowl, cut about 1/3 of the pineapple off, leaving the stem intact. Lay the large piece of pineapple on its side and cut out the pineapple fruit to make a bowl.

2. Mix all other ingredients together and place in the pineapple bowl. Chill for at least 30 minutes. Serve with tortilla or pita chips and enjoy!

Cassie Bartfai

Entrées

&

Side Dishes

Candy’s Potato Salad Ingredients: Idaho Potatoes

Vlassic Kosher Dill pickles

Mayonnaise

Pickle juice (optional)

Mustard (I prefer Grey Poupon coarse Dijon mustard)

Olive juice (optional)

Salt and pepper

Green onion

Sugar

Paprika

Black olives

Instructions: 1. Cook potatoes 2. Combine ingredients (more or less depending on preference or serving size). 3. Enjoy!

Candy Barco

Clark’s Quiche Ingredients: ½ pound thick sliced bacon

2 cups finely diced smoked ham

1 (10 ounce) package frozen chopped spinach, thawed

8 ounces Monterey Jack cheese, shredded

1 (8 ounce) container sour cream

8 ounces Cheddar cheese, shredded

salt and pepper to taste

4 ounces Parmesan cheese, grated

2 (9 inch) unbaked pie crusts

8 eggs

2 tablespoons olive oil

1 ½ cups half-and-half cream

1 onion, finely diced

1 tablespoon dried parsley

½ pound fresh mushrooms, finely diced

salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry. 2. Heat olive oil in skillet over medium heat. Sauté onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat. 3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper and pour over pies. 4. Place pies on baking sheet and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven and let stand for 5 to 10 minutes.

Liz Ross

Classic Potato Salad Ingredients: 5 pounds of yellow or Yukon Gold potatoes

1 teaspoon sugar

1+ cup zesty Italian salad dressing (you can use regular, light, or fat free)

½ teaspoon black pepper

1 cup real mayonnaise (not Miracle Whip)

2 – 3 celery ribs, chopped

1/3 cup pickle relish – either sweet or dill, depending on your taste

1/3 cup diced sweet onion

3 Tablespoons yellow mustard

8 eggs, hard boiled and coarsely chopped

½ teaspoon salt Instructions:

1. Boil potatoes whole, with skins on. Drain water and let cool. When cool enough to handle, scrape peelings off potato with the blade of a paring knife. Peels should slide off easily without needing to cut into potato.

2. Dice potatoes and place in large bowl. Pour Italian dressing over potatoes and stir. Cover bowl with a lid and refrigerate overnight.

Next day:

3. Make dressing: Mix mayo, relish, mustard, salt, sugar, pepper all together in a small bowl

4. Add chopped celery, diced onion, and chopped eggs to the diced potatoes in the bowl and lightly stir 5. Add dressing and stir again until combined. 6. Note: Dressing can be made the day before. Celery, onion, and eggs can also be prepped the day before so all you need to do is mix everything together on day two.

Carol Barnett

Mac & Blue This is my go-to macaroni and cheese recipe. I typically add whatever protein I might have left over (from tri-tip to pulled pork to brisket) or cook up some bacon or even hot dogs (a kid favorite) to add! I split this between two 8x8 dishes - one to cook and one to freeze for another night. Ingredients: 1 (16 ounce) package of pasta 3 cups milk

1/4 cup butter

1 pinch ground nutmeg

1/4 cup flour

1/4 teaspoon Worcestershire sauce

1/4 teaspoon dried thyme

4 - 5 ounces crumbled blue cheese

1/4 teaspoon cayenne pepper

2 1/4 cups shredded cheddar

1/8 teaspoon white pepper

1 teaspoon Dijon mustard

Topping: o 1/2 cup plain panko breadcrumbs o 1 tablespoon butter, melted o 1/2 - 1 cup shredded cheddar cheese

1 teaspoon salt (optional; I tend to omit this if I'm adding a salty protein)

Instructions: 1. Boil the pasta according to directions in a large pot. Drain and put back in the pot. 2. Melt 1/4 cup butter in a medium pot until foaming/bubbling. Add the flour and cook over medium heat for about 3 minutes, whisking constantly, until the mixture turns pale yellow (about 3 minutes). Add the thyme, cayenne pepper, and white pepper and cook for another minute. Whisk in 1 cup milk until smooth, then add the remaining 2 cups of milk and whisk again. Bring the sauce to a simmer, whisking periodically, then add in the nutmeg, Worcestershire sauce, and salt (if using). Simmer on medium to low heat until thickened (about 8 minutes), whisking often. Once thickened, turn off the heat and add the blue cheese and 2 1/4 cups shredded cheddar cheese. Stir until melted, then add Dijon mustard and stir to incorporate.

continued on next page

3. Once the sauce is combined, add to cooked pasta and stir. This is where you can add any protein you might be using. Stir again.

4. Pour mixture into one 9 x 11 casserole dish or two 8 x 8 casserole dishes.

5. Mix panko breadcrumbs with melted butter in a small bowl; spoon on top of the macaroni and cheese. Top with additional shredded cheddar cheese. If freezing, do not add topping until right before baking.

6. Bake for 30 minutes at 350 degrees F. If frozen, thaw in refrigerator and bring close to room temperature prior to baking.

Danielle Griffith

Pasta Salad

The original recipe used spaghetti, but I like to use spiral pasta instead. The amount of ingredients are customizable based on the number of people being served. Ingredients: 1 package/box Spiral Pasta Orange or Yellow Bell Pepper, chopped, about 3/4 Cup Cucumber, chopped, about 1 Cup Black Olives, sliced, about 3/4 cup or to taste

Celery, sliced, about 1 Cup

Italian Salad Dressing

Tomato, chopped (I like to use grape tomatoes cut in half)

McCormick's Salad Supreme

Red Onion, about 3/4 Cup, or to taste

Lemon Pepper

Instructions:

1. Prepare pasta according to instructions for al dente - do not over cook. Drain and rinse under cold water.

2. Place drained pasta into a sealable container and add Italian salad dressing to coat pasta. Add about three to four tablespoons McCormick's salad seasoning and sprinkle in about two teaspoons of lemon pepper. You can alter amounts for taste. Mix thoroughly. If I have time, I like to make the pasta the night before and refrigerate to let the flavors meld. 3. Chop all veggies, drain black olives and if whole, slice; add all to pasta and mix ingredients together. You may need to add more dressing if the pasta seems to "dry", or more McCormick's if it seems to need more flavor. This recipe is very customizable and you can certainly delete or add other ingredients. Sometimes I like to add marinated Artichoke Hearts.

Colleen Follick

Seven Layer Salad

While you can serve in “layers” (starting with lettuce at the bottom), this version combines all ingredients.

Ingredients: 1 head lettuce

Bacon bits

Sliced mushrooms

Cheddar cheese, shredded

Shredded carrots

Green onion

Frozen peas (thawed)

salt and pepper

2 hardboiled eggs, sliced

Dressing: o 1 ¼ cup mayo o 1 ½ tsp lemon juice o ½ dry dill weed

Instructions:

1. Combine ingredients (more or less depending on preference or serving size).

2. Enjoy

Sarah Wachowicz

Desserts

&

Sweets

Country Rhubarb Tart

Pie crust – one single crust (12 or 14 inch) Homemade or store bought Ingredients: Filling: Topping:

1 ¼ cup sugar

¼ cup sugar

½ teaspoon grated orange peel (dried, found in spice section)

¼ cup flour

2 tablespoons soft butter

3 tablespoons flour

3 eggs, slightly beaten

½ cup sour cream

3 ½ cup diced rhubarb Instructions: 1. Preheat oven to 375 degrees

2. Prepare pie crust. Ease crust into a 9-inch pie pan and press firmly against side and bottom of pan. Do not flute, leave edges draped over edge (you will fold these over the top at the end) 3. In a medium bowl, mix sugar, four and orange peel. Stir in eggs and sour cream. Blend well. Add rhubarb and toss gently. Spoon all into crust. Fold edges of crust over filling. (It will not cover all the topping. It leaves the center portion open) 4. In a small bowl mix topping ingredients till crumbly. Sprinkle over top of pie, ensuring the center filling is covered well first and then allowing some to extend over folded pie crust on top. 5. Bake at 375 degrees for 50 – 60 minutes or until light golden brown. The filling should start to bubble in the center to ensure the custard filling is cooked.

Carol Barnett

Jelly Dimples aka Thumb-Print Cookies Ingredients: ¾ cup butter softened 1 egg

¼ tsp salt

1 cup brown sugar

2 cups flour

1 tsp vanilla

2 cups chopped walnuts

Raspberry jam

Instructions:

1. Mix butter, egg, brown sugar, and vanilla. Add salt and flour.

2. Roll into balls and roll through (coat with) finely chopped walnuts

3. Press thumb into center and fill with raspberry jam

4. Bake for 350 ⁰ for 10 minutes

Sarah Wachowicz

Raspberry-Lemonade Cake Ingredients: 1 cup very hot water

4 egg whites

1 box (4 serving size) raspberry-flavored gelatin

1 container (12oz) Betty Crocker Whipped vanilla frosting

1 box Betty Crocker SuperMoist white cake mix ½ cup frozen (thawed) lemonade concentrate

1 cup frozen (thawed) whipped topping

1 ½ cups fresh raspberries, if desired

¼ cup water

Lemon peel strips, if desired

1/3 cup vegetable oil Instructions:

1. Heat oven to 350º (325º for dark or non stick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly. 2. In large bowl, beat cake mix, ¼ cup of the gelatin mixture, ¼ cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining ¼ cup of lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour. 4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using ¼ teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips (if desired). Store in refrigerator.

Anna Hemphill

Snickerdoodle Cookies Ingredients: 1 cup Unsalted Butter

2 ¾ cup Flour

1 ½ cups of Sugar

1 ½ teaspoons Cream of Tartar

2 large Eggs

11/2 teaspoon Baking Soda

2 teaspoons Vanilla

1 teaspoon Salt

Cinnamon – Sugar Mixture: o ¼ cup Sugar o 1 ½ tablespoon Cinnamon

Instructions:

1. Preheat oven to 350 degrees

2. In large mixing bowl, cream butter and sugar for 4-5 mins until light and fluffy. Scrape sides and add the eggs and vanilla. Cream for 1-2 mins more.

3. Stir in flour, cream of tartar, baking soda, and salt until just combined (do not over mix)

4. In a small bowl, stir together the sugar and cinnamon

5. Cover dough and refrigerate for at least @ 30mins. Roll into small balls and roll in the cinnamon-sugar mix so they are well coated.

6. Place on parchment paper or silicon lined baking sheet and bake for around 10-12 minutes. Cool before removing.

Liz Ross

Ethics & Compliance Department