IGBO 2010 Mid-Year Cookbook


Published on

A cookbook fundraiser to benefit the IGBO 2010 Mid-Year Tournament in Washington, DC. The recipes were submitted by bowlers from all around the country.

Published in: Sports
1 Like
  • Be the first to comment

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

IGBO 2010 Mid-Year Cookbook

  2. 2. You have in your hands a truly original cookbook. It is entirely populated with the favorite quick, 60 minutes from oven to plate, recipes provided solely by IGBO bowlers. Each recipe is unique in that there is a personal story attached to it. Some are personal favorites, some were provided by loved ones and have amazing history to them, and some are just really good and need to be shared with others. Coming up with a new and interesting idea for bowling tournament fundraisers is not as easy as it seems. So when the IGBO 2010 Mid-Year Tournament Committee came up with an idea for a cookbook composed only of recipes provided by bowlers, it was a pleasant surprise to see the passion behind it. We reached out to CARA league members, tournament directors and IGBO bowlers from across North America to find this amazing variety of recipes. To those that provided recipes, we thank you. We hope you enjoy each and every one of them, and the stories told in the voices of the ones providing them. Maybe you’ll discover a new love here, and will take it and make it your own. Whether your passion is cooking, bowling or something else, as the grand dame of cooking, Julia Child, said “Find something you're passionate about and keep tremendously interested in it.” Bon Appétit! Steve Frable, Executive Director IGBO 2010 Mid-Year Tournament
  3. 3. BREAKFAST 5 BREAKFAST 8 BREADS 12 DRINKS 15 APPETIZERS 23 SOUPS 27 ENTREES 35 POULTRY 44 SEAFOOD 50 VEGETARIAN/SPECIAL DIET 60 SIDES 79 DESSERTS Model: Mary Richards, A.K.A. Miss CARA 2009 and Miss IGBABE 2009 Cookbook Design/Layout and Photography: Edward G. Buns, Mesh Design + Communication, Inc.
  4. 4. 6 7 Sausage, Egg and Pancakes Cheese Casserole BREAKFAST Ingredients: BREAKFAST Ingredients: 2 cups plain flour 2 lbs. ground sausage 2 teaspoons baking powder 1 dozen eggs ½ teaspoon salt 2 cups milk ½ teaspoon baking soda 1 large package of sharp Cheddar cheese (finely grated) 1 tablespoon sugar 10 (approximately) slices of bread 2 cups milk 1 teaspoon Worcestershire sauce 4 tablespoons melted butter 2 eggs (separated) Directions: Spray a 13“ x 9" casserole pan. Trim crusts from bread slices Directions: and set aside crusts. Lay bread slices tightly across the bottom Mix dry ingredients. Mix milk and egg yolks, add to dry of the pan. Scramble the sausage, drain and spread over the mixture and stir. Add melted butter. Beat egg whites until bread. Sprinkle grated cheese on top. Mix the eggs, milk and they hold soft peaks. Stir beaten egg whites into batter. Worcestershire sauce. Pour over top of bread, sausage and Spoon onto hot griddle and cook until batter is bubbly and turn. Serve with bacon and your favorite syrup. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare cheese. Crumble bread crusts and sprinkle over the top. Cover and refrigerate over night. Remove from refrigerator at least 30 minutes before baking. Bake uncovered at 350° for 45 to 50 minutes or until set. We LOVE pancakes! One Saturday morning, we discovered we were out of pancake mix. I made this recipe by combining a pancake and waffle recipe. It was so easy and so good, I We all have our favorite meals from our childhood. This is never bought another pancake mix again. one my mother would make for us on Christmas morning. - Daniel Scearce, Woodbridge, VA What I love about it is that it is made the day before and sits in the refrigerator overnight. I make it on holidays and for Sunday brunch. I make it the day before, then pop it in the oven and there's a great breakfast casserole in just a few minutes. It's always a favorite, especially when served with homemade muffins and fresh fruit. Add mimosas or bloody marys and you've got a great Sunday brunch for family or friends. - Jeffrey J. Van Ness, Alexandria, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  5. 5. BREADS 9 Banana Nut Bread Ingredients: 1½ cups sugar BREADS ½ cup butter (room temperature) 2 eggs 3 bananas (overly ripe/just turning brown are best) 2 cups flour 1 teaspoon baking soda 1 pinch of salt 4 tablespoons buttermilk* 1 teaspoon vanilla extract ½ cup of chopped nuts (walnuts, pecans or your favorite) Directions: Preheat oven to 375°. Mix all ingredients together in a large bowl. Pour into a greased loaf pan. Bake for 45 minutes to an hour, or until you can stick a knife in the middle of the Strike-ingly Delicious Dishes: Cooking with Time to Spare loaf and it comes out clean. *To sour milk: add two teaspoons of vinegar or lemon juice to 1 cup of milk. A great, easy-to-make coffee cake from my family’s cookbook. I used to bring breads like this to work a few times a year. One favorite variation is to add chocolate chips. - Randy Lewis, Arlington, VA IGBO 2010 Mid-Year tournament
  6. 6. 10 11 Doug’s Pumpkin Bread Orange Bread Ingredients (bread): Ingredients: 4 eggs 1 cup finely chopped orange rinds (about 4 small oranges) BREADS BREADS 1 cup pumpkin (generous) 1 cup sugar 1 cup vegetable oil ½ cup boiling water 1 cup water 2½ cups all purpose flour 2 cups sugar 1 tablespoon baking powder 1 cup brown sugar 2/3 cup sugar 3 cups flour ½ teaspoon salt 1 teaspoon baking powder 1 egg, beaten 2 teaspoons baking soda 1 cup milk 1 teaspoon salt 1 teaspoon cloves Directions: 2 or 3 shakes pumpkin pie spice (generous) Combine orange rind, sugar and water in a heavy saucepan, 1 shake ground ginger and bring to a boil. Reduce heat and simmer for 25 minutes stirring frequently. Remove from heat and drain orange rind. Directions (bread): RESERVE liquid and set aside to cool. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Mix all ingredients with a mixer. Bake at 350° for 1 hour (watch, because time & oven temps varies). Let stand 10 Sift together flour, baking powder, sugar and salt in a large minutes, then remove from the pan. Frost when cool (you bowl. Combine reserved orange liquid, egg and milk. Add can put the bread in the freezer for 20 minutes). Makes 2 this to flour mixture and stir just until dry ingredients are large loafs or 3 to 6 small loafs. moistened. Stir in orange rind. Ingredients (frosting): Pour into a greased and floured 9” x 5” x 3” loaf pan. Bake 3 tablespoons margarine at 350° for 1 hour or until a wooden pick inserted in the 4 tablespoons milk center comes out clean. Cool 10 minutes and remove from ½ cup brown sugar (packed) pan. Cool completely on a wire rack. ½ cup powdered sugar 2 teaspoons powdered sugar Makes one loaf. ¾ teaspoon vanilla Directions (frosting): Bring margarine, milk and brown sugar to a boil, cook for This recipe evokes holiday memories! You can almost hear approximately 2 minutes. Cool 3 to 5 minutes. Add ½ cup the fire crackling in the fireplace and the house decorated powdered sugar and then 2 teaspoons of powdered sugar. for the holidays! Make this bread anytime you want to add Add ¾ teaspoon vanilla. Frost over the bread, letting frosting a little holiday spirit to your day. run along the sides. - Daniel Scearce, Woodbridge, VA IGBO - Marc Hansen, Ft. Lauderdale, FL IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  7. 7. DRINKS 13 Mocha Expresso Martini Ingredients: 1 oz. Godiva Chocolate Liqueur DRINKS 3 oz. Van Gogh Expresso Vodka Directions: Shake over ice and pour into a chilled martini glass. Simple and close to decadent! Several bartenders in DC recommend Van Gogh Expresso vodka over Starbucks. I trust the ones that are paid for their knowledge and that trust is well warranted here. This is a great drink. Strike-ingly Delicious Dishes: Cooking with Time to Spare Long Island Peach Tea Ingredients: ¼ oz. rum ¼ oz. vodka ¼ oz. gin ¼ oz. 1800® Tequila ¼ oz. peach schnapps ¼ oz. sweet and sour mix Splash Coca-Cola® Directions: Combine all ingredients in a cocktail shaker half-filled with ice. Give a couple shakes and pour into a collins glass filled with ice cubes. Add a splash of Coke to make it a little dark on the top half (may use more coke for a less stronger drink). Garnish if desired, is typically an orange or cherry. Serve. - Steve Frable, Arlington, VA IGBO 2010 Mid-Year tournament
  8. 8. APPETIZERS 14 White Cranberry Martini Ingredients: 3 oz. citrus vodka (I prefer Skyy, but any brand will do) DRINKS 3 oz. white cranberry juice (I prefer diet/light but any will do) Splash of orange liquor Splash of sweetened lime juice Directions: Fill a shaker with ice. Pour all ingredients into the ice-filled shaker and shake vigorously. Pour into chilled martini glass. Garnish with whole or dried cranberries. - Jeffrey J. Van Ness, Alexandria, VA Strike-ingly Delicious Dishes: Cooking with Time to Spare White Sangria Ingredients: 3 tablespoons sugar 3 shots Calvados, or other apple liqueur 1 lime (sliced) 1 lemon (sliced) 2 ripe peaches (cut into wedges) 3 ripe green apples (seeded and cut into wedges) 1 bottle white Rioja Spanish wine or other dry white wine 1 pint raspberries, blackberries or blueberries Sparkling soda water, Sprite or 7-Up for topping off glasses Directions: Combine sugar, apple liqueur, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water/Sprite/7-Up and serve. IGBO 2010 - Robert Treadway, Arlington, VA Mid-Year Tournament
  9. 9. 16 17 Buffalo Chicken Buffalo Chicken Wing Dip Gorgonzola Dip Ingredients: APPETIZERS APPETIZERS Ingredients: 4 halves boneless chicken breasts 3 to 4 boneless chicken breasts 1 bottle of Frank's Red Hot Buffalo Wings Sauce ¼ cup Frank's Red Hot Sauce 2 cups shredded celery 3 green onions (white clipped and discarded, green part 8 oz. cream cheese (low-fat is okay) chopped up) 16 oz. bottle of ranch dressing (low-fat is okay) 8 oz. sour cream 2 cups shredded Cheddar or Colby cheese 4 oz. softened cream cheese 1 cup shredded Cheddar cheese Directions: Small container of crumbled Gorgonzola cheese Boil the chicken until thoroughly cooked (30 to 40 minutes) Frito's Scoops or Flips (cracker/pretzel) or super crunchy and shred in a food processor (you can do this step the day tortilla chip before). Place in the bottom of a 9” x 11” baking dish. Pour bottle of Buffalo wing sauce over the chicken. Directions: Cook chicken in an oven safe casserole dish with ¼ cup of Shred the celery in a food processor and combine with cream cheese and ranch dressing in a sauce pan. Heat on the stove, Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Frank's Red Hot Sauce. Cook the chicken enough so that it pulls apart easily with a fork (this may take up to an hour or stirring frequently, until the cream cheese has melted. Pour more). Store bought rotisserie chicken could work in a pinch. mixture over the chicken. Once chicken is done and cooled, shred the chicken in the Top with shredded cheese and bake at 350° until the cheese casserole dish. Preheat the oven to 350°. In a large mixing is melted. Serve with scoop-shaped tortilla chips. bowl, mix the chicken, sour cream, cream cheese, green onion and Gorgonzola cheese together. If the mixture seems too dry add some extra Red Hot Sauce. You want a creamy mixture. We make this for our Super Bowl party every year. It's always Pour into an oven safe casserole dish, cover with Cheddar a big hit. cheese and bake for 20 minutes or so until cheese is melted. - Dave Emlen & Paul Scheib, Rochester, NY If you don‘t like the Gorgonzola, use blue cheese. Put as much in or as little as you want. My friends and I frequent a pizza joint where they serve this regularly. We dissested the recipe and after a couple of attempts... well, we think we got it. Good luck and hope you enjoy it. - Jason Barnes, Ashford, CT IGBO IGBO 2010 2010 Mid-Year Mid-Year tournament Tournament
  10. 10. 18 19 Dip Tex Mex Kali’s Mama’s Cajun Spicy Shrimp Dip Ingredients: APPETIZERS APPETIZERS 3 peeled and diced avocadoes Ingredients: 5 seeded and diced Roma tomatoes 2 packages cream cheese 16 oz. bag frozen corn (thawed) 1 large dollop sour cream 1 can black beans (rinsed and drained) 1 large dollop mayonnaise 1 bunch chopped cilantro 1 lb. raw shrimp 1 tablespoon red wine vinegar Garlic powder (to taste) 3 tablespoons lime juice Tony‘s Cajun Seasoning (to taste) 1 diced purple onion Zatarain‘s Cajun Seafood Boil (liquid) Directions: Directions: Mix above ingredients together. Salt and pepper to taste. Cream cheese should be at room temperature or cool, not Served best the next day from the fridge. cold or frozen. Place cream cheese in large mixing bowl and set aside. Boil shrimp as directed using Zatarain‘s Cajun Seafood Boil. When the shrimp are done, they should be a Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare bright pink/orange color. Take the shrimp out of the boil This has been a huge hit every time I made it for a party! water to cool, keeping the seasoned shrimp water. Add the dollop of sour cream, mayonnaise and garlic powder to the - Michael McKay, Philadelphia, PA cream cheese. When the shrimp have cooled, peel and cut up shrimp into a desired size (the smaller, the better). Add shrimp to the cream cheese mixture. Add about 3 tablespoons Fast and Easy Clam Dip of the seasoned shrimp water from the boiling pot. This will make the mixture flavorful and easier to mix. Add Tony’s Ingredients: Cajun Seasoning to taste. Mix all ingredients well and serve 1 package cream cheese with ruffled dipping potato chip or corn chips. 1 small jar cocktail sauce 1 can minced clams (drained) Directions: This dip recipe was created by my mother, the most excellent Let the cream cheese soften and then spread it on a plate. cook in the world! She started out making it for Christmas Pour the cocktail sauce over the cream cheese. Then sprinkle parties to take as gifts. She would also make it for our family the clams over the cocktail sauce. There's no need to stir. on Christmas Eve. It is a tradition in our family to make it Serve with crackers. together as a family to have as an after dinner treat, then have the rest on Christmas morning for breakfast while When you dip down to the cream cheese, you end up with a opening presents. It combines traditional Louisiana spices great combination of clams, sauce and cheese in one bite. with staple ingredients used to make a dip. The spicy New A can of small shrimp may be substituted for the clams. Orleans favor makes it a favorite every time! The dip is always a hit whenever I make it. IGBO - Kali Oliver, Washington, DC IGBO 2010 2010 Mid-Year - Richard Aronson, Washington, DC Mid-Year Tournament tournament
  11. 11. 20 21 Lone Star Dip Beefy Cheese Ball Ingredients: Ingredients: APPETIZERS APPETIZERS ½ lb. cubed Velveeta cheese 8 oz. softened cream cheese 1 lb. cooked and crumbled bulk sausage 1 package diced corned beef 1 can crumbled tamales 1 teaspoon Worcestershire 1 can chili (no beans) 1 teaspoon Accent 1 can ranch style beans (with liquid) 2 chopped green onions 1 small jar hot sauce 1 small jar Cheese Whiz Directions: Mix all ingredients and form into ball. Chill. Serve with whole Directions: wheat crackers. Combine all ingredients in a crock pot. Cook on medium until melted. Stir frequently and serve with tortilla chips. Cocktail Meat Balls Dried Beef Cheese Ball Ingredients: Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare 2 lbs. ground round Ingredients: 1 cup cornflake crumbs 8 oz. cream cheese 1/3 cup dried parsley flakes 1 package diced dried beef 2 eggs 1 teaspoon Worcestershire sauce 2 tablespoons soy sauce 1 teaspoon Accent ¼ teaspoon pepper 2 chopped green onions (including tops) ½ teaspoon garlic powder 1/3 cup catsup Directions: 2 tablespoons minced onion Mix all ingredients and form into ball. Chill. Serve with whole 16 oz. cranberry sauce wheat crackers. 12 oz. chili sauce 2 tablespoons brown sugar 1 tablespoon lemon juice I have been an avid cook and recipe collector for quite a Directions: while, something which is very much genetic. My late mother Combine meatball ingredients and mix with hands. Heat was the type of person who, growing up on a farm, would cranberry, chili, sugar and lemon juice and stir until smooth. whip up eclairs from scratch and fill them with homemade Form meat into small balls size of a walnut and place in 15” x 10” vanilla ice cream. I have been featured in the local paper in jellyroll pan. Pour sauce over meatballs and bake 30 minutes their Christmas cooking contest several different times at 350°. through the years. - Ron Sheaffer, Austin, TX - Ron Sheaffer, Austin, TX IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  12. 12. SOUPS 22 Shrimp Dip Ingredients: APPETIZERS 8 oz. softened cream cheese Dash horseradish 1 teaspoon Worcestershire Dash garlic powder Dash salt 1 small can shrimp (deveined and mashed) Chili sauce Directions: Mash shrimp and blend with other ingredients, adding enough chili sauce to make pink. Refrigerate for several days. Take out of refrigerator 30 minutes prior to serving. Strike-ingly Delicious Dishes: Cooking with Time to Spare - Ron Sheaffer, Austin, TX Angels On Horseback Ingredients: 1 package of bacon Your choice of: • Small shrimp (uncooked) • Small oysters (uncooked) • Small scallops (uncooked) • Dates Directions: Wrap strips of bacon around small oysters/shrimps/scallops or dates. Fasten with toothpicks. Place in shallow baking pan and bake in a hot oven (400°) until bacon is crisp. Serve hot. - Robert Treadway, Arlington, VA IGBO 2010 Mid-Year Tournament
  13. 13. 24 25 Ron‘s Grandmother‘s Brad's Southwestern Clam Chowder Chicken Corn Chowder Ingredients: Ingredients: 4 can minced clams (with clam juice) 1 whole rotisserie chicken (pico de gallo seasoned) SOUPS SOUPS ½ lb. bacon 2 cans (11 oz.) Green Giant southwestern style corn ½ cup chopped onions 19.75 oz. whole black beans (drained) 4 cups chopped potatoes 2 cans Campbell's Cream of Celery Soup 3 cups water 1 can Campbell's Cheddar Cheese Soup 1 teaspoon seasoned salt 1 cup Pace Picante Sauce 1 teaspoon salt 6 strips of bacon (cooked and crumbled) pepper 2 medium white onions 2 to 3 cups milk Directions: 1 cup heavy whipping cream Shake in jar or mix with whisk: Salt and pepper (to taste) 5 tablespoons flour 3 tablespoons cornstarch Directions: Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare 2 cups water Cook bacon and reserve bacon drippings to sautee onions. 4 cups milk In a large (4 to 5-qt.) stock pot, combine all ingredients except chicken, and simmer on low to heat through. Add Cook bacon (not necessarily brown) and drain. Add potatoes, chicken and simmer 10 minutes. onion and water. Cook until tender. Add seasoning, clams (including juice) and milk. Bring to a bubbling boil. Add flour **All ingredients purchased at Wal-Mart. Chicken is available and cornstarch mixture, stirring constantly. Cook at least 2 in the deli. After deboning it, you can either shred or cube it. minutes. If not thick enough, you may add more. This makes a large kettle full, you may want to cut recipe in half. Heavy cream and milk portions are guidelines, depending on how thick or thin you like it, you can always use more or less. Also, the two cans of corn have very little liquid in them, so there's no need to drain. The Clam Chowder recipe was given to me by my ex-partner's mother who lived in Portland, Oregon. It is wonderful! Best served in cold months and will throughly heat you. This is not a side dish, it is hearty and is the star of the meal. This recipe is super easy, and super fast and sure to get "striking" reviews!! - Randy Sanders, Washington, DC - Brad S., Palm Springs, CA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  14. 14. ENTREES 26 Lombardi’s Italian Wedding Soup Ingredients: Meatballs: SOUPS ¼ lb lean ground beef 5 tablespoons Parmesan cheese, divided 2 tablespoons chopped parsley 3 tablespoons fine bread crumbs ¼ teaspoon salt 1 large egg (beaten) Directions: Combine well: 2 tablespoons Parmesan cheese, parsley, bread crumbs, half the egg, ground beef and salt. Form into marble-sized meatballs. Strike-ingly Delicious Dishes: Cooking with Time to Spare In large heave saucepan, heat 1 tablespoon oil over medium heat and sauté the meatballs until just firm and browned slightly (about 3 minutes). Transfer with slotted spoon to plate and set aside. Add remaining oil and onion to pan and cook over low heat until onion is softened. Add garlic and cook about 2 minutes. Add the escarole and cook the mixture covered over low heat until escarole has wilted (about 3 minutes – escarole will reduce to less than half of original volume). Add broth and meatballs, then salt and pepper to taste. Bring liquid to boil and simmer soup for about 3 minutes. Serve with remaining Parmesan cheese sprinkled over the top. - Adam Boenning, Vienna, VA IGBO 2010 Mid-Year Tournament
  15. 15. 28 29 Creole Jambalaya Frank's Spaghetti Sauce Ingredients: Ingredients: 1 lb. sliced smoked sausage (can use andouille instead) 1½ lbs. lean ground beef ENTREES ENTREES 1 lb. chopped boneless chicken meat 1 onion (diced) 1 cup shrimp, peeled and deveined (optional) 1 green pepper (diced) 16 oz. tomato sauce (if you like tomato-based jambalaya) 2 minced cloves garlic 1 cup diced tomatoes (you can substitute two cans of Salt and pepper (to taste) Ro*Tel tomatoes, one mild and one hot if you can find it) 15 oz. can/jar spaghetti sauce with meat flavor ¼ cup vegetable oil 8 oz. can stewed tomatoes 1 cup (or 1 large) diced onion 8 oz. can tomato sauce 1 cup diced celery (optional) 6 oz. can tomato paste ½ cup diced bell peppers (any combination of varieties) 1 small can sliced or button mushrooms (drained) 1 tablespoon minced garlic 3 cups chicken stock (or water) Directions: 3 cups long grain rice Brown beef in large fry pan. Drain off any liquid fat. Add ½ cup sliced green onions chopped onion and pepper and cook a few minutes longer. ¼ cup chopped parsley (optional) Season with salt and pepper to taste. Add minced garlic. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Salt and cracked black pepper (to taste) Pour in all canned ingredients and mix thoroughly; simmer Garlic powder to taste until desired taste and consistency. Serve over your favorite Louisiana hot sauce (to taste) spaghetti cooked al dente. Directions: In a Dutch oven, heat oil over medium heat. Sautee onions, celery, bell pepper and minced garlic 3 to 5 minutes or until I threw this recipe together many years ago when I first started vegetables are wilted. Mix in smoked sausage and chicken (or keeping house. It has proven a favorite over the years and is whatever meat you’d like to use) and cook 5 minutes. Blend especially good the next day or two. You may want to double in tomato sauce, diced tomatoes and chicken stock. Bring to the recipe for a crowd larger than eight. Serve with a nice a rolling boil then stir in rice. Return to a boil then reduce tossed salad, some Italian bread, and a good bottle of wine. heat to low. Season with salt, pepper, garlic powder and hot sauce. Cover pot and cook 20 minutes. Do not stir or remove - Frank Regan, Alexandria, VA lid. Remove cover, add green onions and parsley. Stir mixture once to ensure that rice is not sticking and scorching (if it is, add a little more chicken stock or water). Cover and cook 15 to 20 minutes longer (make sure it doesn’t scorch; add more chicken stock or water if it does). Remove from heat and allow to steam 15 minutes before serving. NOTE: There are many ways you can make jambalaya. Feel free to add in, leave out or substitute ingredients. IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament - Robert Treadway, Arlington, VA Tournament
  16. 16. 30 31 Shepard's Pie... Skillet Spaghetti Comfort Food 101 Ingredients: Ingredients: ½ lb. ground beef ENTREES ENTREES 2 lbs. ground beef (browned, drained, set aside) ½ lb. bulk sausage 5 to 8 large potatoes (peeled, cubed, cooked) 1 can Ro*Tel tomatoes 3 heaping tablespoons milk 1 large jar of your favorite spaghetti sauce 3 heaping tablespoons butter 4 oz. can mushroom stems and pieces 3 heaping tablespoons sour cream 1 cup water 2 to 3 cloves of garlic 6 to 8 oz. spaghetti (broken into pieces) 1 can beef gravy ½ teaspoon dried oregano Choice of vegetable (corn or peas or combination of veggies) Salt and pepper (to taste) Directions: Directions: In a casserole dish, add the browned ground beef. Add the Brown ground beef and sausage over medium heat until can of gravy over top of the beef. Add the vegetable(s) on no longer pink. Drain. Add remaining ingredients. Bring to top of the gravy coated beef. a boil. Reduce heat and simmer 14 to 16 minutes or until spaghetti is tender. I always top with shredded sharp Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare In a bowl, add potatoes, minced garlic, milk, butter and sour Cheddar cheese. cream. Whip until the potatoes are light and fluffy. Top the beef and veggies in the casserole dish with potato mixture. Bake for approximately 20 minutes at 350° or until tops of Of course, I will never make spaghetti as good as mom's, the whipped potatoes are slightly browned. but I love the one skillet clean up of this recipe! - Hefty Baggett, Dallas, TX No particular story behind this, but the winters can be pretty brutal in northeastern Connecticut. This is perfect for a Sunday dinner with fellow bowlers. Excellent comfort food. A nice chilled bottle of Shiraz or Reisling will go well with this dinner. For a great dessert accompaniment, homemade apple crisp with vanilla ice cream would be perfect. - Jason Barnes, Ashford, CT IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  17. 17. 32 33 Sandy’s Bok Choy Stir-Fry Stuffed Pork Chops Ingredients: Ingredients: There are no quantities here. Use ingredients in proportions that 4 to 6 double pork chops (with pocket—can use 1” thick pork ENTREES ENTREES appeal to you and the amount of people you will be serving. chops and carefully cut your own pocket into the meat) 1 box Stove Top Cornbread Stuffing Bok choy 1 apple Portobello mushrooms ¼ cup raisins Bean sprouts (non-spicy kind) 2 eggs (beaten) Onions Salt and pepper (to taste) Garlic ¼ teaspoon garlic powder Olive oil ¼ cup flour Salt and pepper 1½ cups seasoned bread crumbs Optional: almonds Very optional: soy sauce (this dish tastes flavorful Directions: without a sauce) Dice up apple to about ½” in size (medium dicing). Microwave Protein option: shrimp, scallops, crab meat, small for about a minute to soften up. chunks of fish Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Prepare Stove Top stuffing according to package directions and Directions: add apples and raisins before adding bread mix. Let cool. Chop all ingredients into bit sized pieces except onion and garlic (chop or slice thin). Start a sauté pan with oil. Add Combine eggs, salt and pepper, and garlic in a bowl that will chopped onion and garlic. When the onion is transparent, be large enough to dip the pork chops into. I find a salad add other ingredients but save seafood and almonds for last. dish works well. Sautee until seafood is cooked and bok choy and sprouts are still crunchy but not raw. Alternative: Sautee a large piece of Stuff pockets of pork chops with stuffing. Flour chops, dip fish (swordfish is my favorite) in a separate pan covered with in egg, and coat with bread crumbs. In large pan with a Old Bay seasoning. Vegetables are served next to it. tablespoon of hot oil, brown chops on all sides. Place chops in baking dish and cover. Bake at 350° for 35 to 45 minutes. Less than 60 minutes including preparation. Tastes great. Very healthy. - Sandra Holtzman, New York, NY I like this one because I don't have a lot of patience while cooking. It's straightforward and flavorful. I modified my mother's recipe so that the stuffing component is easier, as she made her's from scratch. The first time she tasted this, her comment was "You didn't work on it as long as I do." - Steve Frable, Arlington, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  18. 18. POULTRY 34 Summer Spaghetti Ingredients: 6 diced Roma tomatoes ENTREES 1 crushed garlic clove Dash of salt Oregano and sweet basil (to taste) Light extra virgin olive oil (enough to lightly coat tomatoes) Directions: Blend and let sit for a few hours to allow flavors to merge. Cook your favorite pasta al dente and cool. Spoon tomatoes over pasta and serve. Great with a nice garden salad on a hot summer evening. Cooking time: 10 minutes, but tastes best if made hours before serving. Strike-ingly Delicious Dishes: Cooking with Time to Spare - Sharon Stump, Denver, CO Noetic Casserole Ingredients: 1lb. ground beef or ground turkey (cooked and drained) 2 cans French style green beans 2 cans cream of mushroom soup Colby Longhorn cheese (shredded) Directions: Brown meat, season to your liking and drain. Cover bottom of casserole dish with meat, place a layer of green beans and a layer of cream of mushroom, another layer of meat a layer of cheese continue to layer until all ingredients are used top layer of cheese. Bake in a 350° oven for 30 minutes or until cheese is bubbly. IGBO - Wendy Potts, Washington, DC 2010 Mid-Year Tournament
  19. 19. 36 37 Spaghetti Carbonara Chicken Breasts With Lemon With Chicken And Capers POULTRY POULTRY Ingredients: Ingredients: 1 lb. cooked spaghetti ¼ cup of flour 2 minced shallots ¼ teaspoon of black pepper 6 minced garlic cloves ½ teaspoon of paprika 8 oz. sliced mushrooms 2 skinned and boned chicken breasts (about 1 pound— 1 cup frozen peas halved and pounded to about ¼ inch thickness) 1 tablespoon olive oil ¼ cup of low sodium chicken broth 1¼ cups heavy whipping cream 2 tablespoons of lemon juice 4 egg yolks 2 tablespoons of capers (drained) 6 ounces prosciutto 5 tablespoons of corn oil 2 chicken breasts (cut into cubes) 3/4 cup fresh Parmesan cheese Directions: ¼ teaspoon salt Combine the flour, pepper, and paprika on a plate. Press the ¼ teaspoon pepper chicken breasts into the mixture, coating them evenly all over Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare and shake off any excess. Directions: Heat olive oil in large skillet over medium high heat. Add In heavy 10” skillet, heat the corn oil over moderately high shallots and garlic and sauté for about 5 minutes until starting heat for 1 minute. Add the chicken breasts and cook about 3 to get soft. Meanwhile, in a large pot, cook pasta according minutes on each side; do not overcook. Transfer the chicken to box directions. During the last minute of the pasta cooking, to a heated platter. add in the frozen peas. Add the chicken broth to the skillet, scraping up any browned Combine mushrooms, prosciutto and chicken. Cook for 5 to bits on the bottom. Stir in the lemon juice and capers and heat 10 minutes until chicken is cooked through. Meanwhile, through. Pour the sauce over the chicken breasts and serve. whisk egg yolks together with the heavy whipping cream and Parmesan cheese. Season with salt and pepper. Set aside. Remove the pasta from heat. Drain for about 5 seconds and Admittedly, I’m not the best cook and can be terribly impatient, put back into pot. Pour prosciutto mixture into pasta and especially in the kitchen. That’s why this dish is one of my toss. Immediately pour egg mixture over hot pasta. The heat favorites. This chicken dish is delicious, quick and healthy. from the pasta will cook the eggs. Toss well to combine. In about 20 minutes I can prepare this meal and it turns out Allow to sit for approximately 5 minutes before serving to great every time. Enjoy! thicken. Sprinkle with grated parmesan cheese and serve. - Michael Todd, Rockville, MD I have found many different carbonara recipes, but none ever had it all, so this is one I created based on about five IGBO 2010 different recipes. IGBO 2010 Mid-Year Mid-Year Tournament - Jeremy Brown, Caledonia, MI Tournament
  20. 20. 38 39 Artichoke And Chicken Greg's Chicken Enchiladas Casserole Ingredients: 1 chicken or 3 to 4 breasts (cooked and cut into POULTRY POULTRY Ingredients: 6 large chicken breasts (with ribs—not skinless) bite-sized pieces) 1 package chicken thighs 1 small can of diced chilis 4 cans quartered artichoke hearts 1 bottle (6 to 8 oz.) of green taco sauce ½ lb. shredded Cheddar cheese 4 to 6 oz. Mexican green sauce (to taste—most important ¼ lb. of butter for exact flavor—has been very hard lately to locate—salsa 3 to 4 tablespoons flour verde might work if Mexican Green sauce is not available) 4/5 cups of chicken stock (from the chicken that you poach/boil) 16 oz. Monterey Jack cheese (shredded; reserve half) 1 teaspoon of nutmeg 16 oz. whipping cream (not sour cream) ½ teaspoon of red pepper 8 to 10 flour tortillas (8") Salt and pepper (to taste) Directions: Directions: Preheat oven to 325°. Mix first 4 ingredients and ½ cheese. Let chicken cool and then take from bone and tear into Pour whipping cream into large shallow bowl. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare manageable eating pieces. Save the chicken broth. Line up for assembly: skillet; bowl of whipping cream; glass Melt the butter in a large saucepan, and then add the flour baking dish, bowl of mixed ingredients. a bit at a time, making a roux. Then add the chicken broth a bit at a time. The sauce should be of a heavy, not too thick, Lightly heat both sides of a tortilla in a Pam-sprayed skillet. texture. Then add the cheese a bit at a time so you end up Pass tortilla through whipping cream. Place tortilla in 8" x 12" with a nice cheese sauce. Add the nutmeg and red pepper. glass baking dish, fill with mixed ingredients and roll up. Continue until mixture is gone. In a large casserole dish, layer chicken, artichokes, chicken, artichokes until you end up with artichokes on the top. Pour Sprinkle reserved cheese over rolled-up tortillas. Pour whipping the sauce over it all and take a spoon to make sure that the cream over all and bake 20 to 25 minutes or until cheese sauce has covered the chicken and artichokes. Sprinkle herbed is melted. bread crumbs on top. Bake in oven at 350° uncovered until it bubbles (approximately 40 minutes). This dish serves about Orange or lime sherbet might be a light dessert touch. 15+ people. "Whipping Cream?" is often the first response from what The Artichoke and Chicken Casserole recipe was given to me has become a true time-tested dish. My best friend, my ex- from a friend in Rehoboth Beach, Delaware. I have served it wife, first served this at my 'Better Latent Than Never' coming at a house warming party and as an after-Thanksgiving meal out meal. A couple can have some fun putting these together utilizing the left over turkey. Best served for large gatherings. in a little production line. There are some nice flavors here. I make it for my mother occasionally as I've been told that While the Mexican Green Sauce is exciting; cream is the artichokes are good for the gall bladder. special treat. IGBO IGBO 2010 - Randy Sanders, Washington, DC - Greg Heartsill, Oklahoma City, OK 2010 Mid-Year Mid-Year Tournament Tournament