Multicultural Recipe

Book
April 26, 2006

SPONSORED BY: THE FINANCE DIVERSITY SUBCOMMITTEE

UI Finance Diversity Subcommittee from Left to Right - Jim Niziolek, Lawanda Leslie,
Maria Severino, Mayra Ortiz, Michelle Hanson and Brian Beckwith. Not shown in photo
Carmen Diaz, Judy Gray, Regenna Lacy-Campbell and Diana Saunders.

We hope this recipe book, which is rich

with DIVERSITY, inspires each of you to
learn more about each other and teach
others about your own experiences.
Thank you to all that participated in
making this recipe book a success.
Enjoy, Bon Appetite, Manga, Buen Provecho

Recipe Index

Item
Main Courses
Cachupa
Chicken Prosciutto
Crabmeat Pasta Salad
Farmers Cheese Pierogis
Italian Beef Ragout
Jamaican Curry Chicken with
Rice and Peas
Mexican Chicken
Mini Meatball Soup
Pasta Bolognese
Polish Lasagna
Scallops in Tomato Basil Sauce
Shrimp Ceviche
Shrimp in Roasted Red Pepper Sauce
Shrimp Paella
Stewed Conch
Sweet and Sour Meatballs
Taco Soup
Desserts
Anginettes
Brownies
Cheesecake
Cranberry Nut Coffee Cake
Flan
German Chocolate Cake
Oreo Balls
Pistachio Cake
Red Velvet Cake
Soulful Cornbread Muffins
Strawberry Cake
Tiramisu

Provided by

Recipe No.

Adrien Esdaile
Maria Severino
Barbara Sherman
Brian Beckwith
Vinny Morcaldi

Recipe #1
Recipe #2
Recipe #3
Recipe #4
Recipe #5

Regenna Campbell
Michelle Hanson
Mary Jo Cannon
Salvatrice DeLuca
Jim Niziolek
Christine Schneider
Angel Bruno
Cindy Latina
Carmen Diaz
Judy Gray
Jim Clemente
Gregory Buckis

Recipe #6
Recipe #7
Recipe #8
Recipe #9
Recipe #10
Recipe #11
Recipe #12
Recipe #13
Recipe #14
Recipe #15
Recipe #16
Recipe #17

Dave Ricciardi
Shauna Paton
Robin Savinelli
Marcia Bissell
Mayra Ortiz
Sandy Boisvert
Lisa OConnor
Mary Criscuolo
Diana Saunders
Lawanda Leslie
Adrien Esdaile
Pam Dunican-Hatch

Recipe #18
Recipe #19
Recipe #20
Recipe #21
Recipe #22
Recipe #23
Recipe #24
Recipe #25
Recipe #26
Recipe #27
Recipe #28
Recipe #29

Recipe #1

Cachupa
Ingredients
1 bag dry Hominy corn
1 bag frozen Lima beans
1 bag dry Goya roman beans
1 bag frozen Collard greens
or 1 small cabbage cut in quarters
1 1b smoked turkey meat
1 can tuna (in olive oil)
2 laurel bay leaves
cup olive oil
1 large yellow onion
adobo seasoning
black pepper
2 garlic buds
Directions:
Wash all corn and dry beans. In a heavy large kettle (10 quart) saut meat with onion,
garlic and bay leaves in olive oil. Add corn and boil for 45 minutes. Add roman beans,
let cook for 20 min. Cover and lower heat enough to maintain a steady but slow boil.
Add lima beans and can of tuna and cook for additional 20 min. Lastly, add collard
greens or cabbage. Cover and continue cooking, make certain liquid covers the corn and
beans. Use at least 4 quarts of water. May require adding more water and seasoning.
Continue to gently boil over low heat for an additional half hour. Add pepper and adobo
seasoning according to taste! For best results, let cachupa sit covered and off the flame
for at least twenty minutes before serving.
optional: Fried fish goes great with this dish. Also, leftover cachupa can be served for
breakfast. Add a little olive oil in frying pan, add onions and saut. Add cachupa and let
it heat up slowly until it begins to dry out. Serve w/ eggs!

Recipe #2

Chicken Prosciutto
Makes 4 servings
4 skinless chicken breasts
4 slices of provolone cheese (or cheese of your liking)
4 slices of prosciutto
flour
cup wine
1 cups of heavy cream
3 tablespoons Romano cheese
cup (1stick) butter
Pound chicken breast with mallet until evenly flat. Place cheese
and prosciutto on the flattened chicken and roll chicken. Melt butter
in saut pan. Lightly dust chicken in flour. Saute chicken, seam-side
down, four minutes on each side until brown. Drain butter. Remove
chicken, Deglaze pan with wine. Reduce wine by half. Add the chicken
breast back to pan, heavy cream. Sprinkle with Romano cheese

Recipe #3

Crabmeat Pasta Salad

1 lb Rotelle pasta
Crabmeat salad style
1 small or med red onion
Broccoli florets fresh
Sliced mushrooms fresh
Sweet or Baby peas microwavable
Garlic salt
Pepper
Accent
Wishbone Creamy Italian Dressing
Cook Pasta and peas as directed on box/bag. Mix all ingredients together.

Recipe #4

Farmer's Cheese Pierogis

Dough ingredients
3 1/2 cups All-purpose flour Shurfine brand
1/3 cup Nonfat Dry Milk Powder Carnation brand
3/4 teaspoon Baking Powder
4 teaspoon Cooking Oil
2 Beaten Eggs
1/2 teaspoon Salt
3/4 cup Water
In large mixing bowl, stir together 3 cups flour, 1/3-cup nonfat dry milk powder, tsp.
baking powder, and tsp. salt.
In a small mixing bowl, beat together cup water, 4tsp. Cooking oil and 2 eggs. Add to
flour mixture and fold together until combined.
On floured surface, knead dough 10 strokes or until smooth. Let dough rest for 5-10
minutes.
Roll out dough to 1/8" thickness, using a 3" round cutter or a water glass with a 3"
diameter. Cut out rounds of dough. Place 1 tablespoon filling in the center of each
circle. Moisten edges fold over in half moon shape and with a fork pinch to seal.
Cheese Filling
Farmers cheese, Baltic Style pressed cheese block. (white in color, heart shaped).
Grate cheese, add egg yokes and sugar.
Bring to boil a 3/4 full large kettle of water. Place several pierogi in the boiling water and
watch until they rise to top. After the pierogi has come to surface continue boiling for
another 3-5 minutes. Remove pierogi from kettle place in container add butter to
prevent pierogi from sticking together. Store in refrigerator.
In a regular size frying pan over medium heat add add oil and fry until pierogi are
browned or golden.

Recipe #5

Italian Beef Ragout

Ingredients:
3 cups converted rice
3 tbsp. olive oil
2 onions, finely chopped
2 lb. top sirloin cubed
1/2 lb. carrots, sliced
3 ribs celery, sliced
1 green pepper, cubed
1 yellow pepper, cubed
1 28 oz. can diced tomatoes
2 tbsp. Worcestershire sauce
1 tbsp. cornstarch
1/4 cup finely chopped parsley
Garnish ingredients:
1 tbsp. grated lemon peel
1/4 cup finely chopped Vidalia onion
2 tbsp. finely chopped parsley
1 tsp. cracked black pepper
Cook rice as directed on package. Meanwhile in a large frying pan over medium
heat in hot oil, saute onion until softened. Add cubed beef, cook and stir until
beef is browned on all sides. Add carrots, celery, and tomatoes, bring mixture to
a boil and simmer for 45 to 55 minutes until beef is cooked. Stir in remaining
ingredients except parsley and cook for another 5 minutes, until peppers are
softened. Mix cornstarch with some water to make a smooth paste. Stir into
meat mixture, bring to a boil stirring continuously until sauce thickens and comes
to a boil. Season to taste and stir in parsley. Mix together garnish ingredients and
sprinkle on each

Recipe #6

Jamaican Curry Chicken and Rice

Ingredients
1 chicken (cut in small pieces)
1 tablespoon Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
1 tablespoon Curry powder
1 tablespoon Allspice
1 tablespoon ginger
cup chicken broth
1 large Potato diced
Directions
1. Heat the vegetable oil and add the garlic, scallions,
pepper, curry, allspice, chicken broth and ginger
2. Cook for a 5 minutes then add the chicken
3. Cook on medium heat for 30 minuets then add potatoes
4. Cook until potatoes are tender

RICE & PEAS

Ingredients
cup dried small red beans or red kidney beans
4 cups water
a small amount of salt
2 cups coconut milk
1 scallion chopped
1 sprig thyme
2 cups uncooked rice
Directions
Combine the beans, water and salt in a saucepan. Cook over medium heatr
until tender for about 2 hours. Add the coconut milk, scallion and thyme.
Bring to a boil then add the rice and stir. Reduce the heat and simmer for 25
minutes or until the liquids have been absorbed.
NOTE: Best results if dried beans are soaked in water 8-10 hours before
cooking. Then use this water in the cooking process. Makes 6 servings.

Recipe #7

Mexican Chicken
Makes 4 servings.
Preheat oven to 375 degrees.
Ingredients
4 - boneless chicken breasts
1 - package dry taco seasoning mix
1c salsa
Cooking spray
8 oz package shredded cheddar or taco blend cheese
Sour cream (optional)
Pour taco seasoning mix into zip lock plastic bag
Add chicken breasts and shake well to coat
Spray a small baking dish with cooking spray
Layer breasts in dish and put in the oven
Cook about 25 minutes
Cover chicken with 1 cup of salsa and cheese
Cook another 5-10 minutes until chicken is done
and cheese is melted
Serve with sour cream (optional).

Recipe #8

Mini Meatball Soup

Ingredients:
2 tablespoons extra-virgin olive oil,
2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
In a deep pot over medium heat add oil, chopped carrots, celery and onions and
bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6
minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread
crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high
and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat
mixture into small balls, dropping them straight into the pot. You are making meat
dumplings that will cook in the broth. When you are done rolling the meat, add
pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is
tender, stir in chopped spinach in batches. When spinach has wilted into the
soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup
with crusty bread or grilled cheese sandwich

Recipe #9

Pasta Bolognese
Ingredients
12 oz. Rigatoni Pasta
1 tbs. butter
3 oz. mushrooms, diced, 1 cup
1 sm. onion, chopped
1 carrot, diced
1 small rib celery, diced
2 cloves garlic, minced
lb. ground beef
1 can (28 oz.) crushed tomatoes w/basil
1 can tomato paste
cup white wine
1 tsp. salt
tsp. pepper
2 tbs. grated Romano cheese
additional Romano, optional

Directions
1.
2.

Cook pasta according to package directions: drain and transfer to serving plate.
Meanwhile, in pot melt butter over medium heat. Add mushrooms, onion, carrot,
celery, and garlic.
3. Cook stirring occasionally, until softened, 5 minutes.
4. Crumble in beef
5. Cook, stirring occasionally, until no longer pink. 5 minutes.
6. Stir in tomatoes, 1 cup water, paste, wine, salt and pepper
7. Bring to a boil
8. Reduce heat to medium-low: cover
9. Simmer 20 minutes
10. Stir in Romano cheese
11. Serve over pasta with additional cheese if desired

Recipe #10

Polish Lasagna
Ingredients
1/2c. Rice(not instant)
1 1/2 lbs. ground beef
1/2 lbs. ground pork
1 can tomato soup
1 med. Head cabbage
2 eggs (beaten)
1 med. Onion chopped
2 1/2 tsp. salt
1/4 tsp. pepper
1 can sauerkraut
Chop cabbage very coarsely, cover with water and boil for 10 minutes
Drain. Boil rice until tender, drain slightly, then set aside.
Mix meat, 2 eggs, onions, seasoning and 1/2 can soup.
Then add rice and mix well.
Place 1/2 of cabbage in deep 9 x 13 pan or lasagna pan.
Layer meat mixture on top of cabbage and top with remaining cabbage.
Drain and rinse sauerkraut. Layer on top. Dilute soup and pour over all.
Cover with foil and Bake 1 1/2 hrs. at 350 degrees.

Recipe #11

Scallops in Basil Tomato Sauce

Ingredients:
2 onions, chopped
1 tbsp. olive oil
1 1/2 lbs. large scallops
1 cup canned diced tomatoes
1 cup chicken broth
1/2 cup fresh chopped basil
Directions:
In pan over medium heat saute onions in hot olive oil until softened. Add
scallops and saute for a few minutes on each side until golden brown. Set aside.
Add chicken broth and diced tomatoes; bring to a boil. Stir in bail; season to
taste with salt and pepper. Return scallops to pan. Reheat if necessary. Serve
immediately. Garnish with fresh basil if desired.

Recipe #12

Shrimp Ceviche
1 Pound raw Shrimp
2 onions diced
1 tomato - diced
1 green pepper diced
chopped cilantro
salt to taste
2 cloves of garlic
black pepper
5 limes
olive oil
Peel shrimp and season with salt, black pepper,and garlic. Cook shrimps in a fry
pan for 5 minutes. let shrimps cool down. cut onions in small pieces add limes
juice, cut tomatoes and green peppers also in small pieces and add it to the
onions. Mix all together and add the cilantro and salt as needed and two spoons
of olive oil.
Shrimp can be served over white rice.

Recipe #13

Shrimp in Roasted Red Pepper Sauce

2lbs Uncooked Shrimp
2 Red Peppers Roasted and Skin Removed
(or jarred roasted red peppers, 12 oz)
8 oz Philadelphia Cream Cheese (room temperature)
3 Garlic Cloves
Cup Chicken Broth
Cup White Wine
Teaspoon Red Pepper Flakes
Cup Fresh Basil, Chopped
2 Tablespoons Fresh Parsley, Chopped
Clean and peel shrimp.
In blender or food processor combine the above ingredients except for the
shrimp and parsley.
Heat mixture in a skillet, add shrimp and cook approximately 5 to 7 minutes or
until shrimp turn pink. Add salt and pepper to taste and add parsley.
Serve over white rice or pasta.
Enjoy!

Recipe #14

Shrimp Paella
A seafood version of Spain's most popular dish
- shrimp cooked together with Valencia rice,
onions, peppers and peas.

1 tbsp. Goya Olive Oil

3/4 cup diced onion
3/4 cup diced red pepper
1 tbsp. Goya Minced Garlic or 2 cloves minced garlic
1 package (12oz.) Goya Valencia Rice
3 cups hot water
1 packet Goya Cubitos En Polvo - Powdered Chicken Bouillon
1 packet Goya Sazn con Azafran
2 tbsp. chopped fresh parsley
1 bay leaf
1 lb. medium shrimp, peeled and deveined
2 cups Goya Frozen Peas

1. Preheat oven to 400 F with oven rack in lower third of oven.

2. In a paella pan or large ovenable skillet, heat oil on medium. Stir in the onion
and red pepper, and cook for 5 minutes until onion is soft. Stir in garlic and rice
and cook for 2 minutes.
3. Stir in water, bouillon and Sazn and bring to a boil. Add the remaining
ingredients and mix well. Return to a boil.
4. Place in oven, uncovered, for 25 minutes, until all liquid is absorbed, and rice
is tender. Discard bay leaf. Serve.

Recipe #15

Stewed Conch
4-5 lb. cleaned conchs
1 med. Onion
2-3 Tbsp. vegetable oil
1 crushed hot pepper
2 Tbsp. flour
small can have crushed tomato
1 clove garlic
teaspoon thyme
Salt and pepper to taste

You must pound fresh conchs that have been cleaned. Boil until tender in water
with a little salt. Set aside until ready to add to gravy. Place vegetable oil in pan
and brown flour. Add onion and garlic into the browned flour (will have a paste
like texture). Let this cook down a little bit than you add tomato. Fry a little more
than add water (until you reach a gravy consistency), thyme and crushed pepper.
Cook about ten minutes more than add conch. Cook ten minutes.
You can use a canned conch but my mother being from the Bahamas would
know instantly and does not recommend it.

Recipe #16

Sweet and Sour Meatballs

1 10oz. Jar Sweet and Sour Sauce
Cup Brown Sugar
3 Tbs. Soy Sauce
tsp. Garlic Powder
3 lbs. Mini Meatballs (or Package Frozen Meatballs)
1 Cubed Red Bell Pepper
1 Cubed Green Bell Pepper
1 Can of Dole Pineapple Chunks with Juice
Salt and Pepper to Taste
Place all ingredients in pan except for meatballs, let simmer for 15 to 20 minutes
until peppers become soft. Add meatballs and let cook for 15 minutes more or
until meatballs heat through. Let stand for 5 minutes before serving.
Serve alone or over wide noodles or white rice.
OR
Place all ingredients in slow cooker. Cook on low for 7 to 8 hours. Remove lid
and let stand for 5 minutes before serving.
Serve alone or over wide noodles or white rice.
Enjoy!

Recipe #17

Taco Soup
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Tortilla chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the
browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes,
green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a
slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the
stove. To serve, place a few tortilla chips in each bowl and ladle soup over them. Top with sour
cream and cheese.

Recipe #18

Anginettes
INGREDIENTS:

1/2 cup margarine

1/2 cup white sugar

3 eggs

1/2 teaspoon vanilla extract

1/2 orange, juiced

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 cup confectioners' sugar

1 teaspoon fresh lemon juice

2 tablespoons milk

1/4 cup sprinkles or colored sugar for decoration

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the margarine and white sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift
together the flour, baking powder and baking soda; stir into the orange
mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls
onto the prepared cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until golden. Cool on wire
racks.
4. In a small bowl, stir together the confectioners' sugar, lemon juice and milk
until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles.
Let stand until set.

Recipe #19

Brownies
1 cup margarine or butter (softened)
1/4 cup cocoa
4 eggs
2 cups sugar
1 1/2 cups flour
1/2 t salt
2 t vanilla
2 cups walnuts
Mix all of the above and put into a greased 9 x 13 pan.
Bake at 350 for 25-30 minutes.
Sprinkle with powdered sugar when cool.

Recipe #20

Cheesecake
For the crust:
1 1/2 cups of crushed graham crackers
2 tbs melted butter
2 tbs sugar
Mix together and spread evenly in bottom
of 10 inch spring form pan. Place in refrigerator.
For the Filling:
4-8 ounce packages of cream cheese
2 pints of sour cream (equals one pound)
6 eggs
1 1/2 cups of sugar
1 tsp vanilla
Leave cream cheese, sour cream and eggs at room temperature for about 3 hrs.
Mix cream cheese and sugar together.
Beat eggs in one at a time.
Add vanilla, and beat till smooth.
Bake for 1 hour at 350 degrees. Shut off heat, but keep cheesecake in oven for
(1) one hour longer.
Cool in refrigerator.

Recipe #21

Cranberry Nut Coffee Cake

INGREDIENTS:
1 stick of butter (quarter of a pound)
1 cup granulated sugar
2 eggs
2 cups flour
pint sour cream (1 cup)
1 large can whole cranberry sauce
tsp. salt
1 tsp. baking powder
1 tsp. baking soda
cup chopped walnuts
1 teaspoon vanilla
FROSTING:
cup confectioners sugar
teaspoon vanilla
1 tablespoon milk
INSTRUCTIONS:
-cream butter then add sugar
-add unbeaten eggs one at a time
-sift dry ingredients together (salt, baking powder, baking soda, flour)
-alternate adding dry ingredients and sour cream to egg mixture
-add vanilla
-grease tube pan (not angel cake pan)
-put a layer of batter in bottom of pan
-swirl in cranberry sauce and continue layering with batter and
cranberry sauce, ending with cranberry layer on top
-sprinkle with nuts
-bake at 350 degrees for 50 minutes
-cool for five minutes before removing from pan
-frost while hot

Recipe #22

Flan
Preheat oven 350
Ingredients:
2 cans
1 cup
8
1c
tsp
1 tbsp

(13oz ea) evaporated milk

whole milk
medium eggs
sugar (for Flan)
salt
vanilla

Caramel glaze:
to 1 cup sugar
Directions:
In a 3x8 round metal baking pan, melt sugar over medium/low heat to
make glaze, stirring constantly
Once melted spread glaze around to coat bottom and sides of pan, set
aside to cool
Prepare boiling bath, (a larger baking pan with water enough to coat
way up of the smaller pan, i.e. roasting pan) put in oven to preheat
Mix eggs (just enough to mix yokes with whites)
Add both milks, salt and sugar, blend well with beater (approx. 2 min.)
Strain mixture into a clean bowl using a mesh screen (to eliminate any
lumps)
Add vanilla, stir with a spoon
Poor into pan with glaze
Add Flan pan to big pan in over and bake for 1 to 1 hours
Cool completely
Knife edges to loosen Flan from pan before flipping into a cake/pie serving
pan with high edges (to avoid loosing the caramel)
Serve
To store: Keep refrigerated

Recipe #23

German Chocolate Cake

12 to 15 servings
Ingredients:
1 package (18.25 ounces) chocolate cake mix,
mixed according to the package directions
1 cup chopped pecans, divided
1 cup shredded coconut, divided
1 cup sweetened condensed milk
3 tablespoons butter
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick
cooking spray then flour.
2. Place the cake batter in a large bowl and add 1/2 cup pecans and 1/2 cup
coconut; mix well then pour into the baking dish.
3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center
comes out clean.
4. In a small saucepan, combine the sweetened condensed milk, butter, and
vanilla over medium heat. Cook for about 5 minutes, until thickened, stirring
constantly. Stir in the remaining 1/2 cup pecans and 1/2 cup coconut. Spread
over the warm cake and allow the cake to cool completely before cutting into
squares.

Recipe #24

Oreo Balls
Ingredients
Package of Oreos
8 oz package of cream cheese
12 oz bag of morsels
Mix softened cream cheese and Oreos together. Roll into
balls. Refrigerate for at least an hour.
In a double boiler or microwave melt the morsels. Take the
Oreo balls and dip into morsels. Place in refridge for at
least a few hours.
Enjoy

Recipe #25

Pistachio Cake
1 pkg yellow cake mix
1 pkg instant pistachio pudding
1/2 cup oil
3 eggs
1 cup club soda
1 cup chopped nuts
Grease & flour two round pans.
Mix all ingredients together for 2 minutes.
Bake at 350 degrees for 25 - 30 minutes.
Frosting:
2 pkgs instant pistachio pudding
3/4 cup milk
2 cups whipping cream
Beat for 2 minutes
Allow cake to cool and frost.
Keep refrigerated

Recipe #26

Red Velvet Cake

INGREDIENTS:

2 1/2 cup all purpose flour

1 1/2 cup sugar
2 tablespoons cocoa
1 teaspoon soda
1 teaspoon salt
2 eggs
1/2 cup oil
1 cup buttermilk
2 oz (1/4 cup) red food coloring
1 teaspoon vanilla
Icing, see below

PREPARATION:
Place all dry ingredients in bowl; stir to blend. In another bowl, blend eggs with
fork. Add oil and blend again. Add egg mixture to dry ingredients and mix with
wire whip until smooth. Add and blend buttermilk, food coloring, and vanilla into
the batter.
Pour equally into three greased and floured 8-inch cake pans. Bake at 350 for
30 minutes. Cool ten minutes and remove from pans.
Icing

1/2 stick butter

8 oz cream cheese
1 lb box of powdered sugar
dash of salt
1/2 tsp vanilla
1 c chopped nuts

Beat icing ingredients together until light and fluffy. Frost and fill cake. Sprinkle
top of cake with chopped walnuts.

Recipe #27

Soulful Cornbread Muffins

Prep: 15 min.
Bake: 20 min.
Makes 12 servings, 1 muffin each
Ingredients:

2 cups cornmeal
cup flour
1 tsp. CALUMET Baking Powder
tsp. ground red pepper (cayenne)
2 eggs
1 cup MIRACLE WHIP Dressing
cup milk
1 can (8 oz.) whole kernel corn, well drained
cup chopped onions
cup chopped red or green bell pepper

PREHEAT oven to 400oF. Mix cornmeal, flour, baking powder and ground red
pepper in large bowl; set aside. Beat eggs, dressing and milk with wire whisk
until well blended. Add to flour mixture; stir just until moistened (Batter will be
lumpy.) Stir in remaining ingredients.
SPOON batter evenly into 12 greased or paper-lined medium muffin cups.
BAKE 20 minutes or until lightly browned around edges.

Recipe #28

Strawberry Cake
Ingredients
4 Eggs
Vegetable oil
1 sm. box Strawberry jello
10oz. Frozen strawberries
2 Tbsp flour
1 Box Duncan Hines yellow cake mix (Butter Recipe)
Directions:
Pour cake mix in large bowl, add eggs, oil, jello, strawberries and flour
in bowl and mix well. Grease bundt pan and lightly coat with flour.
Pour cake mixture in bundt pan and bake at 350 for 45 minutes,
let cool and serve. (serves 10)
optional: Top w/ cool whip and fresh strawberries.

Recipe #29

Tiramisu
This recipe makes 6 servings.
Ingredients

EGG YOLKS, 6
SUGAR, 3 tbs
MASCARPONE CHEESE, 1 lb.
STRONG ESPRESSO, 1-1/2 cups cooled
DARK RUM, 2 tsp
LADYFINGERS, 24 (packaged)
BITTERSWEET CHOCOLATE SHAVINGS, 1/2 cup for garnish

Directions
1. In a large bowl, using an electric mixer with whisk attachment, beat egg
yolks and sugar until thick and pale, about 5 minutes.
2. Add mascarpone cheese and beat until smooth.
3. Add 1 tablespoon of espresso and mix until thoroughly combined.
4. In a small shallow dish, add remaining espresso and rum.
5. Dip each ladyfinger into espresso for only 5 seconds. Letting the
ladyfingers soak too long will cause them to fall apart.
6. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish,
breaking them in half if necessary in order to fit the bottom.
7. Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.
8. Arrange another layer of soaked ladyfingers and top with remaining
mascarpone mixture.
9. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to
8 hours.
10. Before serving, sprinkle with chocolate shavings.
FYI: If you are afraid to eat raw eggs you can put the egg yolks and sugar into a
double boiler and heat until eggs are stringy stirring constantly. Mixture will be
paler in color. Let it cool for a few minutes(about 5) then add the mascarpone
cheese.

Hanson and Campbell Productions

Important
The purpose of this recipe book is not intended for sale.
Recipes that have been provided by employees are either
in-the-family recipes or copies of an original-copyright
recipe".