be merry!

Christmas 2014

Happy Holidays!!!  Here is a collection of recipes from my favorite chefs, my best of friends throughout the years

of eating, drinking, and merry-making---thank you for being great friends!!! Along with each

recipe reminding me of you, I paired each recipe with a song or musician that does as well.   Bon appetit :-) XOXOX Gail Harper

Woodlawn, Alabama

Table of Contents: 

I Like Cold Beverages… Cape Codder… Lindsay Conlin, San Francisco, CA/ Boston, MA Dark and Danky… Anonymous, Boston College Alabama Slammer… my Halloween Costume, circa 2002

Asperol Spritz...Lynn and Richard Yeilding, Birmingham, AL

Moscow Mule…  Liz Strong, Venice Beach, CA Hunter’s Dry… Rhodes University, South Africa Bread, Soups and Salad… Greek Salad… Jamie Hill, Athens, GA Northern Lights… Whitney Girard, Boston, MA

Purple Cabbage Cole Slaw… Hampton and Bart Stephens, Birmingham, AL

Make Cornbread, Not War… Caroline and Tom Yeilding, Birmingham, AL

Neptune Oyster New England Clam Chowder...Lindsay Conlin, San Francisco, CA

Lentil Cleanse… Crispin Piazza, Birmingham, AL

Brea--FAST…all day! Shakshuka-extravaganza… Anne Trabue Nelson, Charleston, SC Shrimp and Grits… Libby Kurz, Washington, DC Breakfast Casserole… Leslie Hardwick, Birmingham, AL Sweet Potato Hash…  Randy Frey and Ruth Hill Yeilding, Winter Park, FL Meet me at a Meat and 3+ Ryan’s Healthy Meatballs… Katherine Kowalski, San Francisco, CA Sunday Pizza… Liz Strong, Venice Beach, CA Greylock Boys Jambalaya… Rocco Cambareri, Brooklyn, NY Best Chicken Salad I’ve Ever Had… Liz Vassallo, New York, NY Andrew Jackson Chicken… Jessica Baldwin, Mobile, AL

Just gonna vegggg My Sandwich… Blair Kanis, Denver, CO 4th of July Bean Casserole… Kristina Scott, Birmingham, AL Aunt Susie Surprise… Brittany Emanuel, Chile Mozambique Pasta… Katy Burke Randle, Denver, CO Something Sweet? Charlie Brown Sundae… Lou Yeilding, Aliquippa, PA Jelly Cookies… Bobo Wright, Bowling Green, KY 

I Like Cold Beverages…

Cape Codder… Lindsay Conlin, San Francisco, CA/ Boston, MA Ingredients:

Ice Cubes

2 fluid ounces vodka

4 fluid ounces cranberry juice

Half a lime, plus a wedge for garnish

Directions: Fill a highball glass with ice. Pour the vodka and cranberry juice over the ice.

Squeeze the juice from the lime half into the drink. Stir gently. Garnish the edge of the glass

with the lime wedge. Serve.

 Dark and Danky… Anonymous, Boston College Ingredients: 2 fluid Ounces Captain Morgan Spiced Rum 2 fluid Ounces Buffalo Rock Ginger Ale or Doctor Pepper  Directions: Fill a glass with ice. Pour the Rum and Ginger Ale over the ice. Squeeze a lime into

the drink. Stir gently. Serve.  

Alabama Slammer… my Halloween Costume, circa 2002 Ingredients:

½ ounce vodka

½ ounce Southern Comfort

½ ounce amaretto

½ ounce sloe gin

Orange Juice

Directions: Pour the liquors into a highball glass filled with ice. Fill with orange juice.

Aperol Spritz...Lynn and Richard Yeilding, Birmingham, AL

Ingredients:

2 oz. Prosecco 1 ½ Aperol Orange Liqueur 1 dash soda

Directions: Mix and enjoy!

Moscow Mule...Liz Strong, Venice Beach, CA

Ingredients:

1 1/2 fluid ounces vodka 1/2 fluid ounce lime juice ice cubes

1/2 cup ginger beer 1 lime wedge for garnish

Directions: Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the mug for garnish.

Dance on a Table with Hunter’s Dry… South Africa/ Mother Earth News

(because we really did this :)

Hard Cider Brewing Equipment 

One 5-gallon food-grade plastic bucket with spigot, lid and airlock 3 to 6 feet of 5/16-inch food-grade plastic tubing Stainless steel or plastic spoon Enough half-gallon glass “growler” jugs or other bottles (including caps or corks) to store the

finished cider Optional: Stainless steel or enameled pot Optional: a second 5-gallon food-grade plastic bucket with spigot, or a glass carboy 

Hard Cider Ingredients

5 gallons of preservative-free, sweet apple cider, preferably unpasteurized Two packets of wine yeast (Lalvin 71B or Red Star Cote des Blancs are good choices) Optional for higher alcohol content: 2 pounds of brown sugar or honey Optional for creating a starter: one 16-ounce bottle of preservative-free, pasteurized apple

juice Optional for sparkling cider: 3/4 cup honey or brown sugar 

How to Make Hard Cider

Brewing hard cider from non-alcoholic, or “sweet” cider is a simple process, and the inebriating

end product is as delicious as it is discombobulating. Here are the steps you’ll follow to make

hard cider of your own. 

Find the Ingredients for Hard Cider

Choose Your Juice. The best hard cider is made from sweet apple cider fresh from the cider

press — whether your own, or a local cider mill’s. If you’re buying sweet cider, start by checking

the label to be sure the cider doesn’t contain chemical preservatives, because these will kill

your yeast and your cider will not ferment. (The cider is chemically preserved if sodium

benzoate or potassium sorbate are listed on the label.) Your best bet for preservative-free cider

is to buy it in season from a local orchard. In a pinch, you can also make hard cider with grocery

store apple juice, as long as it doesn’t have preservatives. Also, be aware that most commercial cider makers are required to pasteurize their cider, and

the process they use will affect the flavor. Preferably, your sweet cider should be “cold

pasteurized,” which kills microorganisms with ultraviolet light. The usual method of

pasteurization kills microorganisms with heat, which affects the flavor of the juice. If you’re not

sure which method a local cider mill uses, it doesn’t hurt to ask. Choose Your Yeast. A variety of dry and liquid brewing yeasts will do the trick, and you can find

them online or from homebrew stores. Although you can buy specialized liquid yeast packs for

fermenting cider, dry wine yeasts do an excellent job and are much cheaper. (You can get a

pack for less than a dollar.) Make a Hard Cider Starter. The day before you brew your cider, make a starter. This step is

optional, but it ensures that your yeast is proved (i.e., alive) and will start fermenting your cider

right away. To make a starter, open the bottle of preservative-free apple juice and pour out a

few ounces. Pour the contents of one yeast packet into the bottle, reseal it and shake for a few

seconds. Within five or six hours, you should see a bit of bubbling within the bottle. Once you

do, release the pressure within the bottle, reseal it and put it in the refrigerator. Get it out a

couple of hours before you brew. 

Start Brewing Your Hard Cider

On brewing day, pour your cider into the brewpot and simmer it over medium heat for about

45 minutes. This will kill most of the wild yeasts and bacteria in the cider. Bolder cidermakers

will forgo this step by pouring the sweet cider directly into a plastic bucket and then pitching in

the yeast. If you follow this strategy, wild strains of yeast will still be in the sweet cider when it

begins fermenting. This will alter the flavor of the cider. (It may or may not improve it.) If you

do heat the cider, don’t let it boil! Boiling causes pectins to set, which creates a permanently

hazy beverage. While simmering the cider, you can add the optional 2 pounds of brown sugar

or honey. This will boost the fermentable sugar content in your cider and up the alcohol

content. 

 Next, pour the cider into a sanitized fermentation bucket — an unsanitized bucket may spoil

the cider. To sanitize, pour a capful of bleach into your bucket, fill it with water, let it sit for a

half an hour, then dump out and rinse with cold water. (You can also buy non-bleach, no-rinse

sanitizers at homebrew stores.) Let the cider cool to nearly room temperature, then add your

yeast — or starter, if you chose to make one. Stir the mixture for a minute or two with a clean

stainless steel or plastic spoon to aerate, then seal the lid and affix the airlock. Place the bucket

in a room or closet where the temperature is 60 to 75 degrees — the closer to 60 degrees, the

better. Stay within this range if you can: At lower temperatures the cider won’t ferment, while

higher temperatures will speed up fermentation, but may also change the flavor. Let the Cider Ferment. Within a day or two you should see the airlock start to bubble. The gas

it’s releasing is carbon dioxide, a byproduct of the fermentation process. Congratulations, your

soft cider is on its way to becoming a delicious, inebriating elixir of the gods! This bubbling

should subside within two weeks, signifying an end to the primary fermentation. After that, let

the cider sit another week to allow the yeast to settle out. 

Options For Bottling Hard Cider

There are a couple of different ways you can go at this point: Option 1: Bottle the Cider Now. If you want to bottle the cider immediately, affix the rinsed

food-grade tubing to the spigot on your fermentation bucket and pour the cider off into

sanitized jugs or bottles. (Be gentle when moving the bucket full of cider. Sloshing can disturb

the yeast sediment at the bottom of the bucket and cloud up your cider.) Seal the jugs or

bottles. Let the bottled hard cider sit for another two weeks and then it will be ready to drink.

Your cider will probably be “still” (i.e., not fizzy) unless you let it age for several months. Hard

cider is more like wine than beer, and the flavor will improve as it ages. Option 2: Let Your Cider Clarify. If you only use one fermenter, your cider will taste fine, but

may not be perfectly clear because it will probably still have some suspended yeast. To reduce

cloudiness, siphon your cider into a secondary fermenter (another food-grade bucket). Sanitize

this bucket before filling it with cider. Once you’ve siphoned your cider into the secondary

fermenter, put a sanitized lid and airlock on it and place it back in a dark and, preferably, cool

location. A month should be ample time for the cider to clarify. After it’s aged for as long as you

can stand, bottle it as above. This cider will most definitely be “still,” with no bubbles.

Bread, Soup, and Salads…

Jones Valley Teaching Farm, Birmingham, AL

Greek Salad… Jamie Hill, Athens, GA Tori Amos

Ingredients:

1 Sweet or Purple Onion

3 Large Tomatoes

1-2 Cucumbers, peeled

Red Wine

White Balsamic Vinegar

Olive Oil

Salt and Pepper

Directions: Chop up each vegetable. Pour Vinegar and Olive Oil on top. Stir with Salt and

Pepper. Refrigerate for 1-2 hours before serving.

Halloween, Athens, GA 2014

Northern Lights Pasta Salad… Whitney Girard, Boston, MA

Loving Cup, Phish Ingredients: Northern Lights Italian Dressing Fusilli Pasta Broccoli Raw Carrots

Feta Cheese

Directions: Cook pasta and broccoli. Mix together. Pour dressing on top. Refrigerate and

serve.

Katherine’s Wedding, Charleston, SC

Magic Slaw… Hampton and Bart Stephens, Birmingham, AL

Cat Power, Phish Ingredients:

Purple Cabbage Capers Pine Nuts

Tablespoon of Yogurt/ Mayo

Directions:

Chop slaw in thin strips. Stir in capers, pine nuts and then yogurt/mayo. Refrigerate before

serving.

James and Mose Piano Recital, 2014

Make Cornbread, Not War… Caroline and Tom Yeilding, Birmingham, AL Pink, Dire Straits Ingredients:

9 oz./1 3/4 cups cornmeal, stone ground if possible 2 1/4 oz flour 2 teaspoons baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2T sugar 2 large eggs 1 cup buttermilk 1/4 cup sour cream 1 1/2 oz. butter, cut into several pieces    

 Directions: 

Position a rack in the center of the oven and put a 9-10 inch cast iron skillet or 9 inch

heavy duty square or round metal baking pan on the rack. Heat the oven to 425. In a small saucepan bring 1/2 cup water to boil over high heat. In a large bowl, combine

1/2 cup cornmeal and the boiling water. Stir to blend--the mixture should become a thick

mush.  In a medium bowl, whisk the remaining 1/13 cups cornmeal with the flour , sugar,

baking powder, salt, and baking soda to blend. Add the buttermilk, sour cream, and eggs to the

cornmeal mush and whisk to blend. When the oven and pan are fully heated after about 20

mins add the dry ingredients to the wet ingredients and mix with a wooden spoon until just

blended. Do not over mix. Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the

butter around until it's melted and the pan is weel-coated. The butter may brown, this is fine.

Immediately pour the melted butter over the mixed batter and stir to combine. Scrape into the

hot pan. Bake until the cornbread pulls away from the sides of the pan and is golden on top.

18-20 mins.immediately turn the bread out onto a rack. Cool for 5 mins. Serve hot.

Arden and William Upton’s Wedding, 2014

Lentil Cleanse… Crispin Piazza, Birmingham, AL

Hold on, Hold on, Neko Case Ingredients:

1 cup organic lentil trio 4 cups of water

1 teaspoon salt ½ ground tumeric

1 tablespoon canola oil ½ cumin seeds

1 medium chopped onion 4 cloves of garlic

1 tablespoon minced fresh ginger ½ teaspoon ground coriander

¼ teaspoon cayenne pepper 2 mangos, peeled and diced

½ cup chopped fresh cilantro

***Ginger, cayenne and tumeric make this dish a great cure for a headache and swelling***

Directions:

Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups of water,

½ teaspoon salt and tumeric in a large sauce pan. Bring to a boil. Reduce heat to a simmer,

partially cover and cook, stirring occasionally for 15 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook

until fragrant and starting to brown, about 30 seconds. Add onion: cook, stirring, until soft and

beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining ½

teaspoon salt and cook, stirring for 1 minute more. Stir the garlic mixture and mangoes into the

lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15

minutes. Stir in cilantro.

Community Day, 2010

Neptune Oyster's New England Clam Chowder...Lindsay Conlin, San Francisco,

CA

U2

Ingredients:

1 quart small Prince Edward Island potatoes, peeled and diced

1 1/2 cups celery, finely diced (reserve scraps for stock)

1 1/2 cups Spanish onion, finely diced (reserve scraps for stock)

1 tablespoon minced thyme

1 tablespoon canola oil

4 ounces unsalted butter

2 tablespoons ground salt pork

1 cup all-purpose flour

1 quart whole milk

2 quarts clam stock (see recipe below)

3 cups freshly chopped cherrystone clams (about 36 clams)

1 pint heavy cream

Kosher salt

1 bunch chopped flat parsley

Freshly ground black pepper

1 quart oyster crackers or saltine crackers

Directions:

Step 1: Place potatoes in a medium-sized pot with 1 tablespoon salt and cold water. Place on

high heat and cook potatoes until they are tender but have a small amount of bite left to them.

Immediately strain and run under cold water when the potatoes are ready.

Step 2: In a sauté pan sweat celery, onions and thyme with canola oil over medium-low heat,

stirring frequently. Do not allow to brown. When the vegetables are cooked but still retain their

color, remove from heat.

Step 3: In a large, heavy-bottomed pot slowly melt butter. When butter is almost melted add

ground salt pork. Render out salt pork with butter over low heat. Do not allow to brown. When

salt pork is rendered with butter, add flour and whisk together. Whisk the mixture on low heat

until it is well-incorporated, about 2 minutes. Add whole milk. Continue to whisk on

medium-low heat. Gradually increase heat to medium. Bring mixture to a low simmer. Continue

whisking occasionally. The mixture will begin to thicken. Continue to whisk less frequently, but

do not allow mixture to stick to bottom of pot and burn.

Step 4: After about 15 minutes of low simmering and whisking, add Clam Stock to mixture.

Whisk. Add celery and onion mixture to pot. Whisk. Add cooked potatoes and fresh chopped

clams to pot. Stir with a spoon. Add heavy cream to pot and bring to a low simmer. After 10

minutes of low simmering, taste and season the chowder with kosher salt. Turn temperature

down, leave in pot and serve. Garnish with a pinch of fresh chopped parsley and a few turns of

cracked pepper. Crush oyster crackers into soup and eat. Serves 12.

(To prepare ahead of time, perform all steps up to adding potatoes. Chill and reserve soup.

When ready to serve, heat up soup while stirring, then continue by adding potatoes and so on.)

 

Clam Stock

10 cherrystone clams

2 1/2 quarts water

Diced celery and onion scraps

In a medium-sized pot, place 10 washed and scrubbed cherrystone clams, 2 1/2 quarts water

and reserved celery and onion scraps. Bring to a simmer until clams open. Serve.

Whitney’s Best Friend Weekend, Rhode Island, 2013

Brea--FAST, all day!

Shakshuka… Anne Trabue Nelson, Charleston, SC, Philadelphia, PA Gotta Jaboo, Phish/ Freaker, Keller Williams Ingredients:

1 Large Can Crushed Tomatoes 1 Large Can Tomato Sauce 1-2 Eggs per serving 2-3 Poblano Peppers 1 Onion 1 pinch of Parsley 1 handful of Spinach Mozzarella Cheese 

Directions: Chop parsley, spinach, onions, and peppers. Spray pan. Saute peppers and onions

first. Pour tomatoes and the rest of ingredients on top. Mix together. With a spoon, create a

well for each egg by pressing down on top of the liquid. Allow eggs to poach. Sprinkle cheese

on top and serve with a slice of bread.

Shakstravaganza, 2014  

Shrimp and Grits… Libby Kurz, Washington, DC Coconuts, Widespread Panic 

Ingredients:

1 1⁄2 c grits  6 T butter 1 1⁄2 c cream  42 -60 shrimp 6 T butter  11⁄2 t garlic 1 c white wine  1 1⁄2 t cajun spice  salt to taste  1 1/2 c diced tomatoes  12 tablespoons chopped scallions (about 1 cup grated onions)  Directions: Stir grits into salted boiling water in a heavy bottom saucepan. Return to boil.

Cover.   Reduce the heat and cook for 20 to 25 minutes stirring frequently . Add butter and  cream. Stir until butter is melted. Grits should be creamy.   Saute shrimp in butter and garlic.

Add wine and spices Cook shrimp, only until it is transparent pink. Toss in diced tomatoes and

scallions and cook. For 1-2 minutes.   Finish off with a touch of butter. To serve spoon shrimp

and sauce over grits. Serves 6.  

Libby’s Bachelorette, Lake Martin

Breakfast Casserole… Leslie Hardwick, Birmingham, AL Moon Taxi, Lilly Allen, Mixed with Zach Galifianakis song Ingredients: 1 can Crescent Rolls 1 lb sausage 1 can cream of mushroom soup 1 cup of milk 2 cups cheddar cheese 1 dozen eggs  Directions: Cook and drain sausage. In a bowl, mix eggs, salt and pepper. In another bowl, mix soup and

milk. Pour soup mixture in with eggs and mix well. Add 1 cup of cheese and stir.   Take crescent rolls and press in bottom of casserole dish. Add sausage on top of crescent rolls.

Pour egg mixture over sausage. Top with remaining cheese. Bake 30-45 minutes or until

golden brown.   Cook for 1 hour.

The Lake and Breakfast Casserole

Healthy and Delicious Sweet Potato Hash… Ruth Hill Yeilding and Randy Frey,

Winter Park, FL

Dave Matthews Ingredients:

Sweet Potatoes

Red and Green Peppers

Onions

Turkey Bacon

Directions:

Chop all ingredients. Saute in frying pan.

Christmas Brunch, 2013, Winter Park, FL

Meet me at a Meat and 3+  

Ryan’s Healthy Meatballs… Katherine Kowalski, San Francisco, CA You Can’t Always Get What You Want, Rolling Stones/ Grateful Dead Ingredients:

Ask butcher for: 1 lb. chicken ground breast 90/10 (double grind)

Combine above with: 1 egg white 1/4 cup grated parm herbs (parsley, chive, basil, oregano) salt, pepper 2T pine nuts, chopped Sautéed onion (can skip if you don't want) 

Directions:

Mix Use ice cream scooper to make balls Spray with oil for color Bake 375*, 14-17 minutes  Sunday Pizza… Liz Strong, Venice Beach, CA Gypsy Swing Ingredients: Dough, Tomato Sauce, Garlic, Crushed Olives, Large Pepperoni

Directions: Buy fresh dough from grocery. Roll out dough. Spread sauce. Cheese. Garlic.

Olives. Pepperoni. Cook until light brown.

Celebration Weekend

Greylock Boys Jambalaya… Rocco Cambareri, Brooklyn, NY Derek Trucks and Susan Tedeschi Ingredients:

Red, Green Pepper 1 Onion Chicken Shrimp Chicken Stock Carolina Rice DIrections: Start rice with a little bit of olive oil. Stir rice in and add chicken broth 1 cup at a

time until it is absorbed. Chop and saute vegetables. Add Chicken. Drink a beer. Add shrimp.  

Chicken Curry Salad… Liz Vassallo, Potomac, MD Mozambique, Bob Dylan Ingredients:

Chicken Curry Salt Pepper Lemon Mayonnaise Directions: Combine ingredients. Serve on a sandwich or with crackers. Best enjoyed with

wine drunk out of the bottle. Or after basketball practice in Zuni, New Mexico.

Zuni, New Mexico

Andrew Jackson Chicken… Jessica Baldwin, Mobile AL (Nancy Baldwin, Saraland, AL)

Neil Young and Widespread Panic Ingredients:

1 Frying Hen or 8 halves of chicken breasts 1 Large Yellow Onion

1 Stick Butter 1 Large Bell Pepper

Garlic Powder 1 Cup of Fresh Mushrooms

Seasoned Salt ½ Cup Fresh Parsley, chopped

Fresh Ground Pepper ½ Cup Dry White Wine

Directions:

Preheat oven to 325 degrees. If using a frying hen, cut up as for frying. Wash and clean chicken

well. Melt ½ of your butter in a large skillet. Lightly brown chicken pieces. Season well with

garlic powder, salt, and pepper on both sides as chicken browns. Place browned and seasoned

chicken in a shallow 1 ½ quart baking dish. Add the rest of butter to your skillet. Saute onions

and bell peppers over medium heat. When onions are limp, add mushrooms and parsley. Cook

2 minutes. Add white wine and mix well. Remove from heat and pour mixture over the

chicken. Cover the baking dish and bake for 1 ½ hours at 325 degrees. This dish may be

prepared a day ahead and reheated. It also freezes well. Serve hot.

Jessica’s Shower, 2013

Just gonna Veggggg...

My Sandwich… Blair Kanis, Denver, CO What a Time, Bruce Hornsby Tomato, Avocado, Sprouts, and Wheat Bread. Simple and good.   4th of July Baked Bean Casserole… Kristina Scott, Birmingham, AL Airstream Driver, Gomez Ingredients:

3 slices nitrate-free bacon, roughly chopped

1 tablespoon extra virgin olive oil

1 large yellow onion, chopped

1 tablespoon tomato paste

1/2 cup light brown sugar

2 tablespoons molasses

1/2 teaspoon chipotle chile powder, more to taste

1 teaspoon dry mustard

1 tablespoon apple cider vinegar

3 (15-ounce) cans variety of beans, black, white, pinto, kidney, etc.

1 cup low-sodium chicken broth, plus more if needed

Salt and pepper to taste

Directions: Preheat oven to 325°F. Cook bacon in a large, oven-proof skillet over medium heat

until it starts to release its fat. Add olive oil and onions and cook until translucent and soft, 5 to

7 minutes. Stir in tomato paste, sugar, molasses, chili powder, mustard and vinegar until well

combined and cook for 1 minute. Add beans, broth, salt and pepper and stir gently to combine.

Cover skillet tightly with a lid or foil and bake for 1 hour. Remove lid, add more broth if needed

to moisten beans and continue to bake, uncovered, until top is browned and bubbly, about 30

minutes more. Serve hot.

Aunt Susie Surprise… Brittany Emanuel, Chile Float On, Modest Mouse Ingredients:

Bowtie Pasta 2% Milk

Butter Cheese

Flour Diced Tomatoes

Directions: Cook enough bowtie pasta to fill a pyrex. Make a roux with butter and flour, add

2% milk and stir until thickened, then add like 2 cups of cheese and 1 or 2 cans of diced

tomatoes. Combine with pasta in the pyrex. Sprinkle more cheese on top and bake until

golden brown on top.

o       Montana, Summer 2006 

 Mozambique Pasta… Katy Burke Randle, Denver, CO Do you Right, 311 Ingredients:  Tomato Onion Spaghetti Egg and Avocado on the side. Directions: Saute Onion and Tomato. Cook spaghetti. Fry an egg. Serve together, egg on the

side.   Dorm Catering/ Cream Cheese Rollups  Ingredients:

Cream Cheese Tortillas Canned Green Chilis or Jalapenos Garlic Salt Directions: Combine cream cheese and peppers. Spread on tortilla. Sprinkle garlic salt. Roll up

and cut in slices. 

Mozambique, 2004

Something Sweet?

Charlie Brown Sundae… Lou Yeilding, my grandmother from Aliquippa, PA Ingredients:

Chocolate Sauce Peanut Butter Breyers Vanilla Ice Cream Directions: Put chocolate sauce and peanut butter in microwave for 2-3 minutes. Stir. Pour on

top of ice cream.  Jelly Cookies… Bobo Wright, my grandmother from Bowling Green, KY Ingredients: 1 cup butter 2 cups of flour 1 cup sugar Pecan Halves (toasted in butter) Pinch of salt Crab Apple Jelly 2 tsp vanilla  Directions:  Cream butter and sugar, then add salt, vanilla, and flour.  Shape dough into small balls and place on a greased cookie sheet.  Punch a hole in the center of each ball (with your thumb), and put ¼ a teaspoon of jelly and a pecan half.  Press dough almost together over jelly and nut to avoid jelly cooking out.  Bake at 300 until lightly browned.  Let cool for a few minutes before removing from a cookie sheet. 

  Abby Brock’s Wedding Party, Yeilding Lake, 2014

 

  

the end. All the best in 2015!!!

“Life is your restaurant!” ~Liz Vassallo