IGBO 2010 Mid-Year Cookbook

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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.

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.

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  • 1. STRIKE-INGLY DELICIOUS DISHES: IGBO 2010 MID-YEAR TOURNAMENT Washington, DC
  • 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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
  • 21. 40 41 Chicken Salad Easy Lemon Chicken Pasta Ingredients: Ingredients: Skinless chicken breasts 1 lb. dried penne POULTRY POULTRY 1 bunch celery (with tops and outer spines) 2 chicken cutlets (cut into fingers) ¼ cup parsley Salt and freshly ground black pepper 1 hard boiled egg 3 cloves garlic (sliced) Salt and pepper (to taste) ¼ teaspoon red pepper flakes Hellman’s Mayonnaise (to taste) 3 tablespoons olive oil Optional: pimento (drained) 3 tablespoons roughly chopped fresh parsley (for garnish) 2 lemons (juiced) Directions: ½ cup grated Parmesan cheese Boil boneless chicken breasts forever with lots of celery, especially the leafy tops and outer spines. If you have parsley, Directions: add a little. Dump well-boiled chicken and cooked celery into Combine the flour, pepper, and paprika on a plate. Press the a colander and allow to cool about 20 minutes (or until it's chicken breasts into the mixture, coating them evenly all over cool enough to handle). Shred it by hand (it should be juicy and shake off any excess. and fall apart). Take scissors thereafter to cut it finer. Include Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare some of the cooked celery. Finely dice raw celery (about 2/3 In heavy 10” skillet, heat the corn oil over moderately high of a cup). Add one (and only one) hard-boiled egg. Add salt heat for 1 minute. Add the chicken breasts and cook about 3 and pepper to taste. Allow to cool in the refrigerator before minutes on each side; do not overcook. Transfer the chicken adding Hellmann's (use Hellmann's ONLY). (I never mix it to a heated platter. with mayo immediately—the mayo melts! If you have time, let it cool for about two hours. Don't ask me how much I Add the chicken broth to the skillet, scraping up any browned use—not too much if you want it to have more of a chicken bits on the bottom. Stir in the lemon juice and capers and heat flavor. If you wish it to be wetter and with more of a mayo through. Pour the sauce over the chicken breasts and serve. flavor, add more Hellmann's.) Sometimes for a little color, and especially at Christmas, I add a tablespoon of drained pimento, which doesn't affect the taste. (Be sure to drain well on a paper towel or else they will color the chicken I’m more of a chicken guy (eat red meat sparingly) and salad pink!) Note: broth can be saved for future cooking. wanted something light and spring-like. This recipe fit the bill wonderfully. - Robert Treadway, Arlington, VA The chicken salad recipe was passed down to me from my mother, who, I think, inherited it from my Southern-born grandmother. Mother made it two or three times a year for special occasions. It was a family tradition on Christmas Eve... and everyone looked forward to it. - Ed Wilson, Arlington, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 22. 42 43 Mom's Hawaiian Chicken King Ranch Chicken Ingredients: Ingredients: 10 pieces chicken legs and thighs (skinned) Whole chicken POULTRY POULTRY 1 bottle (normal size) of Hickory Smoked BBQ sauce 1 package tortillas or any flavor you like Bell pepper (chopped—as much as you like) 1 regular size can crushed pineapple Onion (chopped—as much as you like) 1 stick or 3 teaspoons of cinnamon (stick is fresher) 1 can cream of mushroom soup 1 can cream of chicken soup Directions: 1 can diced tomatoes Bake chicken in oven at 425° for about 40 minutes 1 can Ro*Tel tomatoes Grated cheese (as much as you like) Heat BBQ sauce, pineapple, and cinnamon stick over low heat for approximately 30 minutes. Pour sauce over chicken and Directions: bake at 350° for another 15 minutes. Boil chicken and debone (save the broth). Dip tortillas in broth and line pan. Line with chicken. Add chopped bell pepper and onion. Add cans of cream of mushroom and Revised Ingredients: cream of chicken soups. Add cans of diced and Ro*Tel Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare 1 package chicken breast (about 5 pieces) tomatoes. Add grated cheese on top. Bake at 350° for 1/2 bottle of BBQ sauce 30 minutes. 1½ teaspoons or ½ stick cinnamon Cook as above. Legend has it that this recipe came from the King Ranch in South Texas (envision the movie “Giant”). Mom may have picked it up while teaching in the nearby town of Kingsville The smell of the BBQ and pineapple mixture wafted through during the 1950s—all I know is that it became a legend in the house on cool fall evenings bringing back the memories our family. Comfort food at its finest! of summer. Serve with rice on the side and use the extra sauce to cover it. Mmmmmm... - Randy Lewis, Arlington, VA - Steve Frable, Arlington, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 23. SEAFOOD 45 Red Snapper Packages Ingredients: 4 fillets red snapper (about 6 ounces each, fresh or frozen— SEAFOOD or any other white fish) Salt and pepper (to taste) ½ pound fresh pea pods 2 carrots (cut into thin strips) 1 cup fresh mushrooms (cut in half) 8 slices of lemon Materials: Aluminum foil Directions: Preheat oven to 400°. Cut foil into rectangles large enough to wrap all the way around the fish. Salt and pepper the fillets. Lay each fillet in the middle of the foil. On top of each Strike-ingly Delicious Dishes: Cooking with Time to Spare piece of fish, put some pea pods, some carrot strips, some mushrooms and 2 slices of lemon. Wrap the foil around the fish and vegetables, sealing tightly and tucking the ends under. Place on baking sheet and bake for about 15 minutes. Makes 4 servings. - Cary Jasgur, Alexandria, VA IGBO 2010 Mid-Year tournament
  • 24. 46 47 Bridgette's Tuna Surprise Tuna Steaks With Ginger-Lime Crust Ingredients: 2 boxes Velveeta shells and cheese dinner SEAFOOD SEAFOOD Ingredients (tuna steaks): 2 cans albacore tuna (packed in spring water) ½ teaspoon olive oil 1 can cream of mushroom soup (recommended: Campbell‘s) ½ cup plain bread crumbs 1 can peas (recommended: Lesueur brand) 1 teaspoon lime juice 2 cups grated cheddar cheese 1 teaspoon ginger 10 to 12 potato chips 1 teaspoon brown sugar 1 teaspoon minced garlic Directions: 8 (4 oz.) tuna steaks First, prepare shells as indicated on the side of the Velveeta shells and cheese dinner box. (I recommend using a nice Directions (tuna steaks): dutch oven pot that can also be used to serve in as well.) Heat broiler (place rack on second rung from the top). Rub While the pasta is cooking, open the cans of tuna, peas and large heavy baking pan with olive oil. Mix bread crumbs, mushroom soup. Drain pasta then immediately mix in the lime juice, ginger, brown sugar, and garlic. Press onto both Velveeta cheese, tuna, mushroom soup and peas. Continue sides of tuna steaks to form crust. Place tuna steaks in pan cooking about five minutes then mix in the grated cheese. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare and broil 5 minutes. Turn and broil an additional 3 minutes. While stirring in cheese I recommend adding pepper to taste. Reduce oven to 350° and cook 2 to 3 minutes more, until Crumble the potato chips on top and your Tuna Surprise center in cooked through. Serves 8 people. casserole is now ready to be served to your anxious guests. All of the above items can easily be substituted for less Ingredients (sauce): expensive ingredients, but it is not recommended unless you 4 teaspoons lime juice want Bridgette's grandma’s recipe. 4 teaspoons soy sauce 1 teaspoon ginger ½ teaspoon garlic salt 2 tablespoons plus 2 teaspoons brown sugar, divided This is an easy recipe for a cheesy tuna casserole that is an old family favorite using all store bought ingredients. Serves 4 to 6 Directions (sauce): people, no baking required, just cook on top of stove. As my Whisk together ingredients for sauce. Place tuna on serving friend Richard might say: You can tune a piano, but how do dish and pour sauce over each steak. you tuna casserole? Now you know how! - Les Johnson, Washington, DC The fish recipe can be gluten-free if the bread crumbs are made from gluten-free bread. The recipes are from the American Cancer Society's Celebrate! Healthy Entertaining for Any Occasion cookbook, and Food & Friends adapts them for our own clients. - Food & Friends, Washington, DC IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 25. 48 49 Seafood Casserole Seafood Lasagna Ingredients: Ingredients: 2 cans cream of chicken or mushroom soup 1 box no-boil lasagna SEAFOOD SEAFOOD 1 package frozen broccoli (thawed and drained) 2 eggs 1 package frozen cauliflower (thawed and drained) 15 oz. ricotta cheese 1½ lbs. seafood (scallops and/or shrimp) 4 cups (1 lb.) shredded mozzarella 8 oz. shredded cheddar cheese ½ cup Parmesan cheese 1/3 cup bread crumbs ½ lb. small shrimp Parmesan cheese ½ lb. scallops (small scallops are best, but large ones cut into pieces work too) Directions: ½ lb. fake crab (cut up into ¼” to ½” pieces) Layer bottom of 11” x 15” pan with one can of soup. Layer 2 jars alfredo sauce in broccoli and cauliflower. Add seafood and second can of soup, then spread cheddar cheese over top. Sprinkle with Directions: bread crumbs and parmesan cheese. Bake, covered at 375° Lightly brown shrimp and scallops in frying pan, drain excess for 1 hour, uncovering for last five minutes. juices, add in the crab and set to one side. Can use a bit of garlic powder while browning for extra flavor. Don't overcook Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare right now, as it will have time to fully cook while in the oven. Preheat oven to 375°. Spray no-stick on a 13” x 9” x 3” pan The seafood casserole came from my aunt who lives in In a medium to large bowl, beat eggs and then add ricotta, 2 Albany, New York. It was served (unfortunately) at a cups mozzarella, and Parmesan cheese. reception following the passing of my grandmother. Everyone loved it and it makes a great cold-weather meal. Assemble lasagna by slightly overlapping sheets. I alternate direction (width of pan then length of pan) so that the whole - Robert Fontaine, Silver Spring, MD thing is more stable. Spread 1 cup of sauce on bottom of pan Layer noodles, 1/3 of ricotta mixture, 1/3 of the seafood, ½ cup of mozzarella, and cup of sauce. Repeat 2 more times. Top layer: layer noodles, remaining alfredo sauce and mozzarella. Cover and bake for 45 to 50 minutes. Uncover then bake for additional 5 minutes to brown the top and melt cheese. Makes about 12 servings or 9 really generous ones. I heard about somebody making this on TV, but couldn't find a recipe for it, so I came up with one on my own. It's a different take on lasagna and a break from red sauce and beef. I've made it for holidays and am often asked to make it again. If you like seafood, then this is a great new way to strike it big IGBO with the seafood crew. IGBO 2010 2010 Mid-Year Mid-Year Tournament - Steve Frable, Arlington, VA Tournament
  • 26. VEGETARIAN/SPECIAL DIETS 51 Chinese Cabbage Salad SPECIAL DIETS VEGETARIAN- Ingredients: 16 oz. bag coleslaw mix 1 bunch of chopped green onions 1 package of beef flavored Ramen noodles 1 cup shaved almonds 1 cup sunflower seeds ½ cup oil ¼ cup sugar ¼ cup vinegar 1 teaspoon garlic salt Directions: In a large bowl, combine coleslaw mix and cut-up green onions. Use some of the green on the onions as well as the white. Strike-ingly Delicious Dishes: Cooking with Time to Spare Dressing: combine oil, sugar, vinegar, garlic salt and seasoning packet from Ramen noodles. Crush Ramen noodles and add to coleslaw mix. Do not cook the noodles! Add almonds, sunflower seeds and mix well. If you are using a bowl with a cover, it works good to put the cover on and shake. Add the dressing immediately before serving to keep the salad from turning soggy. If you are preparing the salad for a party or potluck, do not add the Ramen noodles, almonds and sunflower seeds until right before you put the dressing on. Mix them together in a Ziploc bag and seal until adding right before serving. It will help keep these items crisp in the salad. This recipe was conceived by someone who purchased too many packages of Ramen noodles from the Price Club. Seriously, this is a simple recipe and provides for a tasty alternative to the American mayonnaise-based version of cole slaw. Fortune Cookie optional. - Gary Deinken, Alexandria, VA IGBO 2010 Mid-Year tournament
  • 27. 52 53 Spicy Stuffed Mushrooms Baked Sweet Potato Wedges SPECIAL DIETS SPECIAL DIETS VEGETARIAN- VEGETARIAN- Ingredients: Ingredients: 1 lb. fresh mushrooms (larger caps are best) Cooking spray 2 tablespoons chopped chives (fresh is always best) 4 large sweet potatoes (scrubbed, eyes removed and cut 1 tablespoon margarine (or olive oil) lengthwise into ¾” wedges) 2 eggs (beaten) 1 teaspoon paprika 2 teaspoons sea salt 1 tablespoon brown sugar 1 teaspoon black pepper 1 teaspoon garlic salt 1 teaspoon garlic powder (or fresh garlic) 1 teaspoon cinnamon Dairy-free bread crumbs Dash of cayenne pepper ½ pound spicy Italian sausage or spicy chorizo Directions: Directions: Preheat oven to 400°. Lightly spray non-stick baking dish or Preheat oven to 425°. Rinse mushrooms and pat dry with cast-iron skillet with cooking spray. Spray potato wedges paper towel. Remove stems and chop. Set the caps to the with cooking spray and toss together with all spices in a side. Sauté chives and chopped stems in margarine (or olive bowl. Place potatoes in a single layer in baking dish or skillet. oil) for 1 minute. Put this mixture in a small bowl. In the Bake for 20 minutes. Turn over and bake an additional Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare same pan, sauté Italian sausage or chorizo. Drain fat. Add to 20 minutes. the sautéed mushrooms in a small bowl. To the mushrooms add eggs, salt, pepper, and garlic. Blend thoroughly. Spoon mixture into mushroom caps and sprinkle with bread crumbs. Place mushrooms on an ungreased cookie sheet. Bake for The sweet potatoes are vegan (though the brown sugar might about 15 minutes or until bread crumbs are browned. be rejected by some). The recipes are from the American Cancer Society's Celebrate! Healthy Entertaining for Any If there is extra mixture left over, it is quite tasty when added Occasion cookbook, and Food & Friends adapts them for to scrambled eggs. our own clients. - Food & Friends, Washington, DC I wanted a recipe for an appetizer that I could eat (so many cheese plates!). I had seen recipes for stuffed mushrooms in the past (always had crab or something in them). I love spicy food so I thought this would be a nice change to the traditional. I have served this particular dish at several parties and it is always a huge hit. The first time I served them they were all gone in under 10 minutes. - Cary Jasgur, Alexandria, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 28. 54 55 Dairy-Free Bread Crumbs Hiney Smack’n Chili SPECIAL DIETS SPECIAL DIETS VEGETARIAN- VEGETARIAN- Keep a plastic bag of dairy-free bread crusts, ends, leftover Ingredients: rolls and other odd pieces of bread in the freezer. When you 2 cups dehydrated Texture Vegetable Protein (TVP – Red Mills) have accumulated a considerable amount, transfer the bread 2 cloves chopped garlic to a large bowl. Let the pieces of bread sit at room temperature, 1 large chopped onion uncovered for several days. When all the bread is hard, put it 1 medium to large chopped green bell pepper through a blender, food processor, electric grater or meat 1 chopped jalapeño pepper (optional) grinder. Store the crumbs in a covered container. Bread 2 cans tomato paste crumbs taste best when a variety of breads and rolls are used 2 cans red kidney beans together. Add herbs or spices if desired. Refrigerate for a 2 cans whole yellow corn longer shelf life. 1 can pinto beans Kitchen Bouquet This is just something nice to have as an alternative to store bought, as well as you can control the flavor. These go great Directions: with the stuffed mushrooms recipe. In a large bowl, pour hot water over 2 cups TVP and let stand until water is absorbed (approximately 10 minutes). Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare In a large pot, cover the bottom with olive oil (2 tablespoons) Dairy-Free Potato Pancakes and heat. Over medium heat, sauté the garlic, onion, green pepper and jalapeño a few minutes in the large pot. Add TVP Ingredients: and stir. Add Kitchen Bouquet, a browning sauce available at 6 to 8 medium potatoes Whole Foods and most grocery stores, to add color to TVP. Brown 1 tablespoon minced onion the TVP to your liking. 2 eggs 3 tablespoons flour In a separate bowl, empty 2 cans of tomato paste and stir in 1 teaspoon sea salt 4 cups water. Add tomato paste to TVP mixture. Add 2 cans ½ teaspoon baking powder red kidney beans. Add 2 cans whole yellow corn. Add 1 can pinto beans. Directions: Peel and grate potatoes. Add onion and let mixture stand about Stir mixture and continue to heat (medium). Add chili powder 15 minutes. Pour off liquid. Beat eggs slightly and blend into to taste. Serve with favorite hot sauce and shredded cheddar potato mixture. Add flour, salt, and baking powder and mix well. cheese (or cheese substitute). Makes approximately 4 quarts. Cook spoonfuls of mixture in a hot, well oiled skillet. Serve with the topping of your choice. Makes 6 servings. Hiney Smack'n Chili (an adaptation from a vegan cookbook) has become a regular for CAMP bowling league's annual - Cary Jasgur, Alexandria, VA holiday celebration. - Jack Ellison, Burke, Virginia IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 29. 56 57 Vegetarian Loaf White Bean Salad SPECIAL DIETS SPECIAL DIETS VEGETARIAN- VEGETARIAN- Ingredients: Ingredients (bean salad): 3 cups dehydrated Texture Vegetable Protein (TVP – Red Mills) 2 (16 oz.) cans cannellini beans or other white beans (rinsed 1 large onion (finely chopped) and drained) 1 teaspoon basil 1½ cups diced plum tomatoes 2 tablespoon olive oil ½ cup chopped Vidalia or other sweet onion ½ cup finely minced parsley ½ cup (2 oz.) crumbled Bleu cheese ¼ cup ketchup 1 teaspoon olive oil ¾ unbleached flour ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon ground pepper ½ teaspoon marjoram ½ teaspoon oregano Directions (bean salad): 1 teaspoon salt (to taste) In a large bowl, combine the above ingredients. ½ teaspoon pepper (to taste) Ingredients (salad dressing): Directions: 1 teaspoon olive oil In a large bowl mix the 3 cups TVP with 2½ cups hot water. 1 garlic clove (minced) Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Add the ketchup and basil. Let stand until TVP appears to be 1 teaspoon dried oregano rehydrated. Sauté the finely chopped onion in olive oil, and ¼ cup cider vinegar add to the TVP mixture. Mix in the unbleached flour, salt, pepper, garlic powder, marjoram, oregano and parsley. (Use Directions (salad dressing): your hands, don’t be shy. The mixture should form into a ball). In a nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the garlic and oregano; saute for Lightly oil a bread or loaf pan. Add mixture into pan and pack 30 seconds. Remove from heat and stir in vinegar. Add the tightly. Bake at 350° for approximately 45 minutes. After dressing to the bean salad; toss lightly. Cover and chill for baking, let stand for 10 minutes. Remove loaf by running a 30 minutes before serving. knife around the edge. Serve with favorite brown gravy and mashed potatoes. Ingredients (crostini): 2 loaves deli-style bread (French, Italian, or whole wheat, for example) The Vegan Meatloaf (also an adaptation from a Vegan Directions (crostini): cookbook) makes a great Sunday dinner, with leftovers Slice bread thinly. Toast under a broiler or in a toaster. for Monday's lunch. I usually make sandwiches with whole Top with bean salad. wheat or white bread, mayonnaise, lettuce and tomato. - Jack Ellison, Burke, Virginia The bean salad is vegetarian as-is and vegan if you leave out the cheese. The recipes are from the American Cancer Society's Celebrate! Healthy Entertaining for Any Occasion IGBO cookbook, and Food & Friends adapts them for our own clients. IGBO 2010 2010 Mid-Year Mid-Year Tournament - Food & Friends, Washington, DC Tournament
  • 30. 58 59 Vegan Chocolate Dairy-Free Chocolate Cake Chip Cookies And Glaze SPECIAL DIETS SPECIAL DIETS VEGETARIAN- VEGETARIAN- Ingredients: Ingredients (cake): 2½ cups flour 12/3 cups sugar 1½ teaspoon baking powder 2/3 cup margarine ½ teaspoon salt 3 eggs ½ cup brown sugar ½ teaspoon pure vanilla ½ cup white sugar 2 cups flour ½ cup oil 2/3 cup cocoa powder ¼ cup water 1¼ teaspoon baking soda 1 teaspoon vanilla 1 teaspoon sea salt 1 cup chocolate chips (or more if you like) ¼ teaspoon baking powder 11/3 cups water Directions: In a large bowl, sift flour, baking powder and salt. Add Directions (cake): sugars and stir in oil and vanilla. Add water and beat until Preheat oven to 350°. Place sugar, margarine, eggs and vanilla Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare blended. Add chocolate chips and mix well. Oil baking in mixing bowl and beat on high for 3 minutes. Combine dry sheets. Form cookies (using teaspoon) and place on baking ingredients and add alternately with water to creamed mixture. sheet. Bake at 350° for 15 minutes or until golden brown. Pour into two greased and cocoa powered 9” round baking pans. Bake for 30 to 35 minutes. Let cakes cool in pans for 10 minutes. Invert onto wire racks to cool completely. Frost, glaze or dust with confectioner’s sugar. These cookies (also an adaptation from a vegan cookbook) are great any time! Ingredients (glaze): 3 tablespoons cocoa powder - Jack Ellison, Burke, Virginia 3½ tablespoons melted margarine 1½ cups confectioners’ sugar 1 teaspoon pure vanilla 3 tablespoons boiling water Directions (glaze): Mix cocoa powder and margarine in saucepan and stir constantly over low heat until well blended. Stir in sugar and vanilla until crumbly. Add 1 teaspoon of water at a time until glaze pours well. Add more water if necessary. Pour quickly over top of a cake or spread evenly. Makes enough to glaze a 9” layer cake. IGBO 2010 A friend of mine made this dairy-free cake for my birthday. IGBO 2010 Mid-Year Mid-Year Tournament - Cary Jasgur, Alexandria, VA Tournament
  • 31. SIDE DISHES 61 White Bean Salad Ingredients (bean salad): SIDE DISHES 2 (16 oz.) cans cannellini beans or other white beans (rinsed and drained) 1½ cups diced plum tomatoes ½ cup chopped Vidalia or other sweet onion ½ cup (2 oz.) crumbled Bleu cheese 1 teaspoon olive oil ½ teaspoon salt ½ teaspoon ground pepper Directions (bean salad): In a large bowl, combine the above ingredients. Ingredients (salad dressing): 1 teaspoon olive oil 1 garlic clove (minced) Strike-ingly Delicious Dishes: Cooking with Time to Spare 1 teaspoon dried oregano ¼ cup cider vinegar Directions (salad dressing): In a nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the garlic and oregano; saute for 30 seconds. Remove from heat and stir in vinegar. Add the dressing to the bean salad; toss lightly. Cover and chill for 30 minutes before serving. Ingredients (crostini): 2 loaves deli-style bread (French, Italian, or whole wheat, for example) Directions (crostini): Slice bread thinly. Toast under a broiler or in a toaster. Top with bean salad. The bean salad is vegetarian as-is and vegan if you leave out the cheese. The recipes are from the American Cancer Society's Celebrate! Healthy Entertaining for Any Occasion cookbook, and Food & Friends adapts them for our own clients. IGBO 2010 Mid-Year - Food & Friends, Washington, DC tournament
  • 32. 62 63 Deep South Cornbread Baked Sweet Potato Wedges Ingredients: Ingredients: SIDE DISHES SIDE DISHES 1½ cups cornmeal Cooking spray ½ cups all purpose flour 4 large sweet potatoes (scrubbed, eyes removed and cut 1 tablespoon baking powder lengthwise into ¾” wedges) 1 teaspoon salt 1 teaspoon paprika 1½ cups milk 1 tablespoon brown sugar ¼ cup extra light olive oil 1 teaspoon garlic salt 1 teaspoon cinnamon Directions: Dash of cayenne pepper Preheat oven to 425°. Combine dry ingredients. Stir in milk until dry ingredients are moistened. Add oil to batter, stirring Directions: well. Pour into well greased 8” pan and bake for 30 minutes Preheat oven to 400°. Lightly spray non-stick baking dish or or until lightly browned. cast-iron skillet with cooking spray. Spray potato wedges with cooking spray and toss together with all spices in a bowl. Place potatoes in a single layer in baking dish or skillet. Bake for 20 minutes. Turn over and bake an additional Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare - Daniel Scearce, Woodbridge, VA 20 minutes. The sweet potatoes are vegan (though the brown sugar might be rejected by some). The recipes are from the American Cancer Society's Celebrate! Healthy Entertaining for Any Occasion cookbook, and Food & Friends adapts them for our own clients. - Food & Friends, Washington, DC IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 33. 64 65 Cornbread Dressing Marc’s Mom’s Corn Au-Gratin Ingredients: Ingredients: SIDE DISHES SIDE DISHES Cornbread (see recipe for Deep South Cornbread) 2 cans of creamed corn 2 cups boiling water 1 package/sleeve of Saltines or preferred crackers 4 slices dried white bread (tear into bite size pieces) (Ritz, Keebler, etc) ¾ teaspoon sage 1 cup of Longhorn or very sharp Cheddar cheese ½ teaspoon rosemary ¼ teaspoon thyme Directions: ½ teaspoon poultry seasoning Crush the package/sleeve of crackers in the bottom of a ½ teaspoon salt non-stick or pre-greased baking dish. Mix in well the 2 cans ¼ teaspoon black pepper of creamed corn and cup of Longhorn or Cheddar cheese. 5 eggs (slightly beaten) Bake in a 350° pre-heated oven for 35 to 40 minutes or until 1 can cream of celery soup golden brown. 1 onion (chopped) 1/3 chopped green pepper ¼ cup melted butter ¼ cup giblet broth This is not your ordinary creamed corn. It is rich tasting and Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare 6 slices of cooked and crumbled bacon even avid creamed corn haters have enjoyed this dish. Directions: - Marc Hansen, Ft. Lauderdale, FL Preheat oven to 350°. Pour boiling water over cornbread and let soak (about 5 minutes), then pour off any excess water. Combine ¾ pan of cornbread with remaining ingredients. Tater Tot Casserole Pour into a buttered 4-qt. ovenproof dish and bake for approximately 60 minutes or until dressing is firm and Ingredients: golden brown. Makes approximately 10 servings. 32 oz. package frozen potato rounds 16 oz. container sour cream 1 cup shredded Cheddar cheese 10¾ oz. can cream of condensed mushroom soup - Daniel Scearce, Woodbridge, VA 6 oz. can French-fried onions Directions: Preheat oven to 350°. Grease a 9” x 13” inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake for 45 to 60 minutes. IGBO IGBO 2010 - Shannon Carlson, Washington, DC 2010 Mid-Year Mid-Year Tournament Tournament
  • 34. 66 67 Corn Pudding Smoky Gouda Potatoes Ingredients: Ingredients: SIDE DISHES SIDE DISHES 1 teaspoon baking powder 3 lbs. Idaho potatoes (can use Russett, white or 3 tablespoon flour sweet potatoes) 3 tablespoon melted butter 1½ cups heavy cream 2 tablespoon sugar 2 tablespoon unsalted butter 3 eggs ¼ cup finely chopped shallots Pinch salt and pepper 2 teaspoon minced garlic 1 cup scalded milk (cook low to almost boil, skim off top) 2 bay leaves 16 oz. can whole kernel corn 1½ teaspoon finely chopped rosemary 16 oz. can creamed corn ¾ cup cream cheese (room temperature) ½ cup milk Directions: ½ teaspoon paprika Combine whole kernel corn and flour in mixing bowl. Mix Salt to taste well. Add creamed corn, sugar, salt and pepper, baking powder 1 cup grated smoked Gouda cheese and melted butter. In a separate bowl, beat eggs. Add scalded ¼ cup dried bread crumbs milk and beat again. Pour over corn mixture, then mix. Pour 2 tablespoon Italian chopped parsley Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare all into casserole dish, uncovered. Put casserole into oven pan filled halfway with water. Bake at 375° for 40 to 45 Directions: minutes, or until firm to the touch. Preheat oven to 375°. Oil bottom of shallow 2-qt. baking dish. Peel thinly-sliced potatoes. Place in mixing bowl and add ¾ cup of cream. Toss to mix. Melt butter in skillet, add shallots and garlic and sauté over low heat for 3 to 4 minutes. I picked up this recipe years ago at a church pot luck and Add bay leaves and rosemary to skillet. Whisk in cream have served it to family and friends ever since and it’s cheese, milk and pepper. Discard bay leaves. Pour mixture always a hit! over potatoes. Add in half of the Gouda and toss. Arrange potatoes in baking dish spreading evenly. Sprinkle first with - Randy Lewis, Arlington, VA gouda and then bread crumbs. Bake until tender and golden (about 1 to 1¼ hours, depends on oven). Sprinkle with parsley before serving. I first ate this dish when visiting a former bowling teammate at his new home in Atlanta for Thanksgiving. It was a major hit! We couldn’t stop eating it. It was gone in less than two days. FYI: It’s great to eat even cold after stumbling home from the bars, not that I know from personal experience. A little birdy told me. IGBO - Robert Treadway, Arlington, VA IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 35. 68 69 Sweet Potato Bake Jean's Black Bean Salad (A.K.A. Sweet Potatoes Salad Ingredients: SIDE DISHES SIDE DISHES With Praline Topping) 2 cans black beans (rinsed and drained) 1 can yellow corn Ingredients: 1 bunch diced (with tops) spring onions 3 cups mashed sweet potatoes (microwave real ones or use ½ green pepper, (diced) canned ones) 1 cucumber (skinned and diced) 1 cup sugar 1 tomato or red pepper (diced) 2 eggs 1 small jar pimento 1 teaspoon vanilla 1 cup melted butter or margarine Dressing Ingredients: 1 cup brown sugar ¾ cup white vinegar ½ cup flour ¼ cup olive oil 1 cup nuts (pecans) ¼ cup sugar (or sugar substitute equivalent) Mix the following ingredients and pour into a greased, square Directions: pan: mashed sweet potatoes, sugar, eggs, vanilla and melted Mix all salad ingredients, then add oil/vinegar mixture and stir Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare butter or margarine. Combine the following ingredients and thoroughly. Serve chilled. spread on top: brown sugar, flour, nuts (pecans), ½ cup melted butter or margarine. Bake 30 to 40 minutes at 350°. The above recipe comes from my favorite sister-in-law, Jean, who resides in Jamestown, NC. It is especially good for lunch A co-worker brought this recipe to work years ago—it’s very on a hot summer day or as a side dish for barbecue/cookout. easy and great for those who like “sweet” potatoes! - Frank Regan, Alexandria, VA - Randy Lewis, Arlington, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 36. 70 71 Corn Casserole Carol's Broccoli Casserole Ingredients: Ingredients: SIDE DISHES SIDE DISHES 15¼ oz. can whole kernel corn (drained) 1 can mushroom soup 14¾ oz. can cream-style corn 8 oz. jar of Cheese Whiz (room temperature) 8 oz. package corn muffin mix (recommended: Jiffy) ½ cup chopped onion 1 cup sour cream ½ cup chopped celery ½ cup melted butter ¾ stick melted butter Shredded medium Cheddar cheese 11/3 cups minute rice 20 oz. package of chopped frozen broccoli (thawed) Directions: In a large bowl, stir together the two cans of corn, corn muffin Directions: mix, sour cream and butter. Pour into a greased 2-qt. casserole Preheat oven to 350°. Mix the mushroom soup and Cheese Whiz dish. Bake at 350º for 40 to 45 minutes, until golden brown. together first until well-blended. Mix remaining ingredients in Top with generous amount of Cheddar cheese and return to order given, adding the broccoli last. Use a teaspoon to scoop oven for another 5 minutes until cheese is melted. Serves 6 onto ungreased cookie sheet. Bake 25 minutes. to 8 people. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare This recipe comes from my sister, Carol, who lives just outside The first time that I experienced this dish was at Thanksgiving Greensboro, NC. It has always been a special dish in our family 2008 when my aunt brought it to my house for a family dinner. and it has also been a big hit at several bowling potlucks in I have served this myself for both Thanksgiving in 2009 and the past. for New Years Day 2010. It has been a big hit each time with people of all ages. I added the Mrs. Dash myself (the original - Frank Regan, Alexandria, VA recipe did not call for it). You know us Southerners, we love our casseroles for any special dinner, and this one is easy and will do you proud. - Skip George, Marietta, GA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 37. 72 73 Spicy Black-Eyed Peas Shoepeg Corn And Green Bean Casserole Ingredients: SIDE DISHES SIDE DISHES 1 lb. cooked bulk hot sausage Ingredients: 2 (15 oz.) cans rinsed and drained black-eyed peas 2 cans of shoepeg corn 2 cans undrained Ro*Tel (choose your hotness) 2 cans of French cut green beans 1 teaspoon garlic salt 1 can cream of mushroom (or cream of celery) soup 1 teaspoon dried oregano ½ cup sour cream ½ to 1 teaspoon rosemary 1 cup Cheddar cheese ½ teaspoon pepper Ritz crackers (crushed) ½ to 1 cup shredded Cheddar cheese ½ stick melted butter Directions: Directions: Cook bulk sausage and drain. Add rest of ingredients except Layer corn and green beans in a casserole dish. Mix together cheese. Bring to a boil. Reduce heat. Cover and simmer soup, sour cream and Cheddar cheese and pour over corn and 10 to 15 minutes. Add cheese. You can use this as a main beans. Cover with crushed Ritz crackers and ½ stick of melted dish or a side dish. butter. Bake at 325° for about 35 to 40 minutes. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare I am the Concierge Manager of a high rise in downtown Dallas. This recipe has been in my family for years. If you want some I took this recipe, increased it to 5 quarts and served it to the comfort food during the cold weather, then you will enjoy people that live there. It was a hit and I’ve had request after this rich tasting casserole. request for this recipe. In the South eating black-eyed peas on New Years Day is a must!! - Karla Huffstickler, Arlington, VA - Hefty Baggett, Dallas, TX IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 38. 74 75 Carrot Soufflé Cranberry Salad Ingredients: Ingredients: SIDE DISHES SIDE DISHES 2 lbs. chopped carrots 1 package of chopped cranberries ½ cup melted butter 3½ cup sugar 1 cup white sugar 2 packages of strawberry Jello 3 tablespoons all purpose flour 1 large can crushed pineapple (with juice) 1 teaspoon baking powder 1 cup chopped pecans or walnuts 1 teaspoon vanilla extract 3 eggs (beaten) Directions: Pinch of nutmeg Chop cranberries with food processor. Add 1½ cups sugar. Pinch of cinnamon Let stand for 2 to 3 hours. 1 teaspoon powdered sugar (for dusting) Make packages of strawberry Jello with 2 cups hot water. Directions: Add crushed pineapple with juice. Add 1 cup chopped nuts Preheat oven to 350°. In a large pot, bring lightly salted water (pecans or walnuts). Add cranberries. Refrigerate until set. to a boil. Add carrots and boil for 15 minutes. Drain carrots and mash. Add butter, white sugar, flour, baking powder, Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare vanilla, cinnamon and eggs. Using a wire whisk, blend well. Pour in a 2-qt. casserole dish, bake for approximately 30 An easy make and if you aren't careful you will find yourself minutes or until lightly brown. Remove and dust with eating the entire dish. This is great for summer BBQs and, of powdered sugar. course, during the holiday season with some turkey. - Karla Huffstickler, Arlington, VA Served at all holiday gatherings. Takes the place of those tired sweet potatoes. With the pinch of nutmeg and the pinch of cinnamon it is hard to resist. - Karla Huffstickler, Arlington, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 39. 76 77 Green Bean Bundles Pauline’s German Potato Salad Ingredients: SIDE DISHES SIDE DISHES 3 cans whole green beans Ingredients: 15 to 16 slices of bacon 5 lbs. red skin potatoes 1 package of bacon Marinade: 1 medium to large yellow onion (diced) 1 cup brown sugar 1 bunch of celery (diced) ½ teaspoon garlic salt 6 to 12 eggs (hard-boiled and chopped) 1 cup melted butter Apple cider vinegar to taste (approximately ¼ cup) Dash of soy sauce Sugar to taste (approximately 3 tablespoons) Water to taste (approximately ¼ cup) Directions: Cut bacon in half (or thirds). Take 9 to 10 beans and wrap Directions: with bacon (if necessary, secure with toothpick). Place in Boil red skin potatoes until thoroughly cooked (I leave skins on a 9” X 13” pan. Cover with marinade (best if refrigerated and peel before slicing to keep potatoes firmer). Drain and cool overnight, but can be cooked after preparing). Bake at 350° until warm. Fry bacon until crisp, remove from pan, cool then for approximately 30 minutes or until bacon is cooked Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare crumble. DO NOT DISCARD BACON GREASE! to liking. Peel (discard skins) and slice potatoes thinly. Add celery, eggs, onion and bacon; mix thoroughly. A good Southern classic. Who wouldn't enjoy the salt and Reheat the bacon grease, add the apple cider vinegar and sugar the sweet mixture. If you don't like green beans, don't worry, slowly to taste (you want a nice blend of the bacon and cider the marinade brings it all together. flavors and a bit of sweetness from the sugar). Add a little water to cut down the bite from the cider. When satisfied with - Karla Huffstickler, Arlington, VA the taste, pour over the potato mixture and stir thoroughly. Note: the measurements listed above for the cider, sugar and water are a guesstimate... giving an idea as to how much you may need. This recipe came from my grandmother and remains to this day a must at every holiday and family function. When she moved in with my mom and no longer cooked, we had her teach us how to make it so we could continue the tradition. This of course, is one of those “a pinch of this and a dash of that” recipes, which is why some of the ingredients have vague measurements. Thanks for the great dish, Grandma! IGBO IGBO 2010 2010 Mid-Year - Ed Buns, Silver Spring, MD Mid-Year Tournament Tournament
  • 40. DESSERTS 78 Spicy Corn Casserole Ingredients: SIDE DISHES 2 (8 oz.) packages cream cheese 1 cup (2 sticks) butter 5 (15 oz.) cans white corn (drained) 12 oz. jar diced jalapeno peppers* (use some of the liquid) Directions: Preheat oven to 350°. Place cream cheese and butter in a microwave safe 9” x 13” inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes. Stir together with a fork. Mix white corn and diced jalapeno peppers with the butter and cream cheese. Bake in the preheated oven 30 to 35 minutes. *If jalapenos are too hot for you, use equivalent canned diced green chiles. Strike-ingly Delicious Dishes: Cooking with Time to Spare I made this several years ago for an employee holiday potluck we have at the apartment building where I am Concierge Manager and it is requested every year now. Spicy but good! - Hefty Baggett, Dallas, TX IGBO 2010 Mid-Year Tournament
  • 41. 80 81 Coconut Macaroons Applesauce Cake Ingredients: Ingredients: 2/3 cup all purpose flour 1 cup sugar DESSERTS DESSERTS 5½ cups (1 bag) flaked coconut ½ cup butter ¼ teaspoon salt 1 egg 14 oz. can sweetened condensed milk 1 cup chopped dates (pitted) 2 teaspoons vanilla extract 1½ cups applesauce Melted chocolate 1 cup nuts (walnuts) ½ tablespoon cinnamon Directions: ½ tablespoon cloves Preheat oven to 350°. Line cookie sheets with parchment paper. 1 teaspoon vanilla 2 cups flour In a large bowl, stir together the flour, coconut and salt. 2 tablespoons baking soda Add the sweetened condensed milk and vanilla mix until well-blended. Use a spoon or small scoop and drop golf ball Directions: size dough onto cookie sheets. Bake 12 to 15 minutes. Let Cream sugar and butter (soften butter—not melt—and add cookies cool and dip bottoms into melted chocolate and put sugar to it). Add well-beaten egg and all other ingredients. Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare on wax paper and cool. Spray bundt pan with Pam. Pour batter into bundt pan. Bake at 350° for 45 minutes. Let cool for 15 minutes. Sprinkle powdered sugar on top. This is a great cookie for holiday cookie swaps. Very easy to make, but tastes like they took all day. I made these for a cookie swap at the office, and they were a HIT! I couldn't My mom made this cake every Christmas. After she passed believe how easy they were, too! away it just didn’t seem like Christmas without mom’s Applesauce Cake. After years of searching, we re-discovered - Daniel Scearce, Woodbridge, VA the recipe about 5 years ago on the back of another recipe for banana nut bread—you could hear the hallelujah chorus! The finished cake tastes “pumpkin spice”-like. It epitomizes the holiday season. - Randy Lewis, Arlington, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 42. 82 83 Easy Fruit Cobbler Chocolate Velvet Pie Ingredients: Ingredients: 1 stick of butter 9” unbaked pie crust DESSERTS DESSERTS 1 cup flour 2 squares (1 oz. each) unsweetened chocolate ½ teaspoon salt 14 oz. can of sweetened condensed milk 1 cup sugar 2 eggs (well-beaten) 1 teaspoon vanilla 1 cup water 1½ teaspoons baking powder 2 teaspoons vanilla extract 1 cup whole milk 1 small tub of Cool Whip Directions: Directions: Melt one stick of butter in casserole/baking dish, making Preheat oven to 400°. Bake pie crust 15 minutes. Meanwhile, sure the butter completely covers the bottom. Mix the above in heavy saucepan over low heat, melt chocolate with ingredients, then add to the melted butter. Add 2 cups of sweetened condensed milk. Remove from heat. Stir in eggs. fresh berries/fruit on top. Bake for 45 minutes at 350° or Add water and vanilla, mix well. Pour into hot pie crust. until golden brown on top. Bake 10 minutes. Reduce oven temperature to 300°, bake 20 minutes longer or until center is set. Cool, chill thoroughly Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare (if in a hurry, place in freezer for 30 minutes). Top with a Easy Pecan Pie small layer of Cool Whip to top of pie shell. Garnish as desired (one idea is to drizzle the top with chocolate syrup in a Ingredients: zigzag). Refrigerate leftovers. 3 eggs (slightly beaten) 1 cup Karo light or dark corn syrup 1 cup sugar Millionaire Pie 2 tablespoons butter (melted) 1 teaspoon vanilla Ingredients: 1½ cups pecan halves 2 graham cracker crusts 1 unbaked pie shell (9” or 10”) 1 small can condensed milk 1 large can of crushed pineapple (drained) Directions: 1 cup pecans In large bowl, stir first five ingredients until well blended. Stir 1 cup coconut in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 1 large tub of Cool Whip (can use Fat Free Cool Whip for minutes or until a knife is inserted into the center and comes lower fat content) out clean. Let cool. 1/3 cup lemon juice Directions: Mix all ingredients together. Pour into crusts. Refrigerate until - Robert Treadway, Arlington, VA set (if in a hurry, place in freezer for an hour). IGBO IGBO 2010 2010 Mid-Year - Robert Treadway, Arlington, VA Mid-Year Tournament Tournament
  • 43. 84 85 Cow Patty Nut Clusters Cake Mix Whatever Cookies Ingredients: Ingredients: 12 oz. peanut butter chips Moist style cake mix DESSERTS DESSERTS 6 oz. chocolate chips 2 eggs 2 cups Spanish or other peanuts ½ cup oil 1½ cup nuts, chips or whatever else you want to add Directions: Put all chips in microwaveable bowl. Microwave for 1½ to 2 Directions: minutes. Stir and microwave another 1½ to 2 minutes. Stir. Preheat oven to 350°. Mix all ingredients in large bowl. Drop Add nuts and stir. Drop by the teaspoon on waxed paper to by spoon onto ungreased cookie sheet. Bake 8 to 10 minutes. make 24 clusters. Chocolate Chip Cookies Mixed Nut Fudge Ingredients: Ingredients: ½ cup shortening Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare 2 cup chocolate chips ½ cup sugar 1 cup milk chocolate chips ¼ cup brown sugar 1 cup sweetened chocolate chips 1 egg (beaten) 1 can sweetened condensed milk 1 teaspoon vanilla 1 cup coarsely chopped mixed nuts 1 cup flour 1 teaspoon vanilla ½ teaspoon salt ½ teaspoon soda Directions: ½ cup chopped nuts Line 8” square pan with foil. In heavy pan over low heat, 7 oz. chocolate chips melt chocolate chips with milk, stirring constantly. Remove 1/3 cup lemon juice from heat and stir in nuts and vanilla. Spread evenly into prepared pan. Refrigerate until firm (about 2 hours). Turn Directions: onto cutting board and peel off foil. Cut into squares. Store Cream shortening and sugar. Add eggs and mix. Add sifted tightly covered at room temperature. dry ingredients in two parts. Add nuts, vanilla and chips. Drop by the teaspoon on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. - Ron Sheaffer, Austin, TX - Ron Sheaffer, Austin, TX IGBO IGBO 2010 2010 Mid-Year Mid-Year Tournament Tournament
  • 44. 86 87 Frigidaire Fruit Salad Sour Cream Apple Pie Ingredients: Ingredients: 3 oz. cream cheese 2 eggs DESSERTS DESSERTS 2 tablespoons cream 1 cup sour cream ½ cup maraschino cherries 1 cup sugar 2 tablespoons lemon juice 6 tablespoons flour 1/3 cup mayonnaise 1 teaspoon vanilla 1 cup canned pineapple ¼ teaspoon salt 1 cup sliced orange sections 3 cup cooking apples (chopped and peeled) ½ cup Royal Anne Cherries 3 tablespoons melted butter or margarine ½ cup chopped pecans ¼ cup packed brown sugar 1 cup whipped cream Unbaked pie shell 2 tablespoons sugar Directions: Directions: Beat eggs. Add sour cream. Stir in sugar, 2 tablespoon flour, Mix cream cheese throughly with cream. Add mayonnaise vanilla and salt and mix well. Stir in apples and pour into pie and lemon juice. Cut pineapple into small pieces, chop pecans, shell. Bake at 375° for 15 minutes. Combine butter, brown Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare seed and quarter cherries, chop maraschino cherries. Combine sugar and rest of flour. Sprinkle over top of pie. Return to fruit, nuts and sugar with cream cheese. Fold in whipped oven for 20 to 25 minutes or until filling is set. Cool completely cream. Pour into freezer tray and allow to freeze without stirring. on wire rack. Serve or cover and refrigerate. Can also be made with 1 cup of marshmallows, chopped. Cranberry Salad - Ron Sheaffer, Austin, TX Ingredients: 1 cup ground cranberries 1 cup ground raw apple ½ cup seeded Tokay grapes ½ cup crushed pineapple (drained) ½ cup chopped walnuts 1 cup sugar 1 package raspberry gelatin Directions: Combine cranberries, apples, grapes, pineapple, sugar and nuts. Prepare gelatin according to directions. Chill gelatin until it starts to thicken. Add other ingredients and chill until firm. IGBO IGBO 2010 2010 Mid-Year - Ron Sheaffer, Austin, TX Mid-Year Tournament Tournament
  • 45. 88 89 Out Of This World Pie Cherry Coke Salad Ingredients: Ingredients: 2 large pie crusts 2 small packages cherry gelatin DESSERTS DESSERTS 15 oz. can cherry pie filling 8 oz. crushed pineapple (save the juice) 3/4 cup sugar 8 oz. cream cheese (cut into bite size pieces) 15 oz. can crushed pineapple (undrained) 1 can dark sweet cherries (save the juice) 3 tablespoons cornstarch 2 cups Coca-Cola 1 teaspoon red food coloring 1 package cherry gelatin Directions: 4 mashed bananas Dissolve the Cherry gelatin in 2 cups of water, add the juice to 1 cup chopped pecans the water to make up the 2 cups. Once gelatin is dissolved, Whipped topping add the cream cheese pieces and stir, let simmer 5 minutes. Add the crushed pineapple, stir, let simmer 5 minutes. Add Directions: the dark sweet cherries, stir and let simmer 5 minutes. Add Cook cherry pie filling, sugar, pineapple, cornstarch and food the Coca-Cola and stir, let simmer for a final 5 minutes. Pour coloring until thick. Remove from heat and add gelatin. Cool mixture in jello mold and cover and keep in refrigerator until and add mashed bananas and pecans. Spoon into pie crusts set (usually overnight). Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare and top with whipped topping. You can adapt this recipe with marshmallows, fruit cocktail, or various other fruits. - Ron Sheaffer, Austin, TX My great-grandmother always made this recipe around the holidays. It was a familiar dessert at every Thanksgiving and Christmas. When my great-grandmother could not continue the tradition, my grandmother, my mom or myself would make it. I still think of my great-grandmother every time I make it. - Toni Dunbar, Alexandria, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year tournament Tournament
  • 46. 90 91 Chocolate Nut Fudge Microwave Fantastic Fudge Ingredients: Ingredients: 1 tablespoon + 1 cup butter (no substitutes—divided) 4 cups sugar DESSERTS DESSERTS 4 cups sugar 14 oz. can evaporated milk 1 cup milk 1 cup butter or margarine 32 large marshmallows 12 oz. package semi-sweet chocolate pieces 2 cups milk chocolate chips 7 oz. jar marshmallow creme 2 cups semisweet chocolate chips 1 teaspoon vanilla 2 squares (1 oz. each) unsweetened chocolate (melted) 1 cup chopped walnuts 1 to 1½ cups coarsely chopped nuts 1½ teaspoons vanilla extract Directions: In a 4-qt. bowl, combine sugar, milk and butter or margarine. Directions: Cook on high for 18 to 20 minutes or until mixture reaches Butter a 13” x 9” x 2” pan with 1 tablespoon butter; set soft-ball stage. Stir often while mixture is cooking. Watch aside. In a large heavy saucepan, combine sugar, milk and carefully to avoid boiling over. Mix in chocolate and marshmallow remaining butter. Bring to a full boil over medium heat; boil creme. Stir until well-blended. Add vanilla and nuts. Pour into for 2 minutes, stirring constantly. Remove from the heat. butter 9” square dish for thick pieces. For thinner use 7½" x Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Stir in marshmallows until melted. Add chocolate chips and 12" dish. Cook and cut into squares, making about 20 pieces. unsweetened chocolate; stir until chips are melted. Add nuts and vanilla. Spread into prepared pan. Cool for 1 hour at room temperature. Cut into squares. Store in an airtight Chocolate Oatmeal Cookies container in the refrigerator. Ingredients: Note: I turn the heat off after 2 minutes, but leave the pot on 2 cups sugar the burner while I dissolve the marshmallows. After I have ¼ cup cocoa poured the fudge, I leave it in the pan at room temperature ½ cup butter for about 90 minutes. I then put it in the freezer for 30 to 45 ½ cup milk minutes, then cut into squares. Yields 5 lbs. ¼ cup peanut butter 3 cups oatmeal Directions: My mother isn't one for making desserts, but knows how Bring sugar, cocoa, butter and milk to a boil over medium much I love them. She was given the recipe from a friend of heat, boil 1 minute, stirring occasionally. Remove from heat hers who promised her it was simple and quick. As it turns and stir in oatmeal and peanut butter, mix and spoon on out, she loves it so much that she makes it even more often waxed paper and allow to harden. than I do. It quickly became a family favorite. She makes it for us every time the family is able to get together. I like to make it as a little "pick me up" for friends when they are feeling down as well as for a special treat to bring to the - Shannon Carlson, Washington, DC office. Let's face it—there's something about homemade IGBO fudge that makes us all smile. IGBO 2010 2010 Mid-Year Mid-Year Tournament - Jeffrey J. Van Ness, Alexandria, VA Tournament
  • 47. 92 93 Mile High Strawberry Pie Mint Chocolate Chip Brownie Cookie Ingredients: 2 egg whites DESSERTS DESSERTS Ingredients: 1 cup sugar 11/3 stick butter (room temperature) 1 teaspoon lemon juice 1¼ cup sugar 1/8 teaspoon salt 1 teaspoon vanilla 10 oz. frozen and drained strawberries (or fresh/soft older ones) ½ teaspoon of mint extract (optional) ½ cup whipping cream 1 tablespoon water 1 teaspoon vanilla 2 eggs ¼ cup confectioner's sugar 1½ cups of unbleached all-purpose flour Enough pie crust for 9” to 10” pie plate ½ cup of cocoa powder ½ teaspoon salt Directions: ¼ teaspoon baking soda Roll out crust for a 9” or 10" pie plate. Flour it generously 15 pieces Andes Thins: Creme de Menthe before fitting it into pie plate. Take a salad fork and press lots of fork marks all over the crust in the plate. Include the Directions: sides. This is important, for the pie crust will be too brittle Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Break up the Andes Thins into small pieces, put aside. Preheat to cut otherwise. Bake at 400° for 10 minutes, or until oven at 350°. Line cookie sheet with parchment paper. In a slightly brown. Allow it to cool for at least a half hour mixing bowl, blend butter and sugar together until creamy before attempting to concoct the mixture below. and fluffy. Add extract(s), water and eggs and mix together for a minute. In another bowl, mix together the dry ingredients. Mixture: Beat 2 egg whites with one cup of sugar, one Add dry ingredients into the butter mixture and blend. Using teaspoon of lemon juice, 1/8 of a teaspoon of salt. Add 10 oz. a spatula, mix in the Andes Thins. Scoop dough tablespoon of DRAINED frozen strawberries (older, soft fresh strawberries sized and place on parchment paper 2” apart. Bake for 11 will do, too). Beat for FIFTEEN MINUTES. It's important to time minutes. Cool on pan. Makes about 30 cookies. it for 15 minutes only, for if you beat it longer, it falls. In a separate bowl, beat a half cup of whipping cream. Add a teaspoon of vanilla and a ¼ cup of confectioner's sugar as you're whipping the cream. FOLD delicately into strawberry I first came upon the original recipe for this dessert from mixture after 15 minutes is up. (Do not even think of whipping the back of a bag of Hershey's Mint Truffle Kisses this past them together with the mixer.) Carefully mound into baked Christmas. This was one of the five cookies I made to give crust. Freeze immediately and serve the next day. The pie is out during the holidays. This current recipe has a few adjustments hard to cut (sticks to knife) so wipe the knife off between to the ingredients because the Kisses are seasonal, and I every cut. thought it didn't have enough mint flavor in it. I've had rave reviews on this recipe and have been requested multiple times to produce more for parties and potlucks. My mother discovered the recipe in Ladies' Home Journal - Donny Tang, Vernon, CT sometime in the early 1950s. I've experimented with other fruits, such as peaches and raspberries, but frozen strawberries IGBO seem to work best. IGBO 2010 2010 Mid-Year Mid-Year Tournament - Ed Wilson, Arlington, VA tournament
  • 48. 94 95 Simple Peach Cobbler Mom's Pineapple Sheet Cake Ingredients: Ingredients (cake): 4 cups peeled and sliced ripe peaches 1½ cups sugar DESSERTS DESSERTS 2 cups sugar (divided) 2 cups flour ½ cup water 2 teaspoons baking soda 8 tablespoons butter 2 large eggs 1½ cups self-rising flour Pinch of salt 1½ cups milk 20 oz. can crushed pineapple ground cinnamon (optional) Directions (cake): Directions: Mix together in order using spoon. Pour into greased and Preheat oven to 350°. Combine peaches, one cup sugar and floured jelly roll pan. Bake until golden brown at 350° for water in a sauce pan and mix well. Bring to a boil and simmer 25 minutes. for 10 minutes. Remove from heat. Put butter in a 3 quart baking dish and place in oven to melt. Mix remaining 1 cup Ingredients (Icing): sugar, flour and milk (add milk slowly to keep from clumping). 1½ cups sugar Pour mixture over melted butter. DO NOT STIR. Spoon fruit on 5 oz. can milk (pet or milnot) Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare top, gently pour in syrup. Sprinkle with ground cinnamon, if 1 stick margarine using. Batter will rise to the top during baking. Bake for 30 to 45 minutes. Directions (Icing): Bring to boil, continue to boil 4 minutes stirring constantly. Set off fire and add 1 cup chopped pecans and 1 teaspoon vanilla. This was a simple dish that a neighbor made for me as a Pour over the top of the cake and let stand. "welcome to the neighborhood" gift when I moved into my first condo. She was kind enough to share the recipe with me and I've made it many times for summer cookouts with family and friends. A little vanilla ice cream on top makes it even Very simple and ohhhh so good! better! It's a perfect dessert for any summertime cookout. - John Williamson, Oklahoma City, OK - Jeffrey J. Van Ness , Alexandria, VA IGBO IGBO 2010 2010 Mid-Year Mid-Year tournament Tournament
  • 49. 96 97 Mama's Pound Cake Devine Chocolate Chip Cookies Ingredients: 3 cups sugar DESSERTS DESSERTS Ingredients: 2 sticks butter or margarine ½ cup sugar ¼ cup (4 tablespoons) shortening ¾ cup brown sugar 5 to 6 eggs ¼ cup butter 3 cups plain flour (or 2 cups plus 1 cup cocoa, if making 5 3/4 tablespoons margarine (soft) the chocolate cake) 2 eggs ½ teaspoon baking powder 1¼ teaspoons vanilla 1 teaspoon (or more) any flavoring: (lemon, vanilla, almond, 17/8 all-purpose flour maple, coconut, etc.) ¼ tablespoon baking soda 1 cup of chopped nuts, if desired: walnuts, pecans, almonds, etc. ¼ tablespoon salt 3/8 cup nuts, chopped Directions: ¾ cup chocolate chips Sift flour (cocoa) and sugar separately. Add baking powder to milk and stir. Cream shortening and butter (margarine) together. Directions: Add sugar gradually and cream thoroughly. Add eggs, one at Strike-ingly Delicious Dishes: Cooking with Time to Spare Strike-ingly Delicious Dishes: Cooking with Time to Spare Cream butter, add white and brown sugar. Mix until blended. a time, to cream/sugar mixture. Then add flavoring(s). Next, Add eggs and vanilla; mixture should be light and fluffy. Add add flour/cocoa and milk mixture alternately, ending w/flour. remaining ingredients. Bake 8 to 10 minutes at 350°. If adding nuts, mix with last bit of flour/cocoa mixture before adding to batter. Pour mixture into well greased and floured tube or bundt pan and place on middle rack of cold oven. Set temperature between 325° to 350° and bake for approximately This is a very special recipe, that Food & Friends rarely gives out! 70 to 80 minutes. Test for doneness after 70 minutes with broom straw; if it comes out clean, the cake is done. Let cool - Tim Devine, Pastry Chef, for about 20 minutes before removing from pan. Let cool Food & Friends, Washington, DC further before slicing. Cake is great with sauce, ice cream, or just plain. This recipe always brings back good memories of my mom. She started making it sometime during my childhood and when I went off to college she would often send me one through the mail. It was always a "hit" with my college friends and would not, of course, last long. I have made this cake (in a variety of ways, using different flavorings and/or nuts, etc.) multiple times over the years for a wide variety of occasions. This recipe reminds me of that old Pillsbury advertising slogan "nothing says loving like something IGBO from the oven" and Mama's pound cake says it best! IGBO 2010 2010 Mid-Year Mid-Year Tournament - Frank Regan, Alexandria, VA Tournament
  • 50. 98 “Special K” Bars Ingredients: 1 cup white sugar DESSERTS 1 cup white corn syrup 1½ cups peanut butter 1 teaspoon vanilla 6 cups Special K Cereal 12 oz. package semi-sweet chocolate chips 12 oz. package butterscotch chips 6 oz. package milk chocolate chips Directions: Bring sugar and corn syrup to a boil (on stove top or in microwave). Remove from heat. Add peanut butter, vanilla, and Special K cereal. Stir and mix well. Press into a greased 11” x 17” pan (jelly roll pan). Melt chocolate and butterscotch chips (in double boiler or in microwave). Spread on top of Strike-ingly Delicious Dishes: Cooking with Time to Spare bars and cut. Affectionately referred to as "The Bars" by Gary's (aka Mary) circle of friends, this quick recipe comes straight from the meadows of rural Minnesota (and their cookbook "1,000 Things to do with Dry Cereal"). This treat is a staple in Mary's version of the Special K diet, and provides that extra energy boost before one of her stage performances. She is not referred to as the world's fattest vegetarian for nothing. - Gary Deinken, Alexandria, VA IGBO 2010 Mid-Year Tournament
  • 51. Healthy Cooking Parties: Interactive cooking classes that are both educational and social! Private Cooking Classes: One-on-one lessons based on your tastes and goals. Holistic Health Counseling: Three-month program designed to address all areas of your diet, exercise and lifestyle. Cindy Mann, HHC www.BoundlessWellness.com cindy@boundlesswellness.com 202-210-7043