Easterseals MORC Virtual Cookbook

VIRTUAL SUMMER COOKBOOK

C r e a t e d b y a n d f o r E a s t e r s e a l s M O R C e m p l o y e e s

WATERGATE SALAD

Fun for smaller children to help make in the kitchen!

Ingredients:

1 small box of pudding (pistachio is recommended but I prefer vanilla)

1 20 oz can crushed pineapple, undrained (for those like me that don't really pay attention to ounces, it is the small can!)

8 oz tub of Cool Whip

(recommended 4 oz but I love me some cool whip)

2 cups of mini marshmallows

Instructions:

1. 2. 3. 4.

Make the pudding then combine with pineapple. Mix together the pudding mixture and pineapple. Stir in the cool whip. Add marshmallows.

JULIE'S FAVORITE SUMMER FRUIT SALAD

Can adjust quantities as you see fit for your party!

Ingredients:

2 parts Mango chunks

1 part blackberries

1 part raspberries

1 part green grapes (cut in half)

Instructions:

Wash and/or cut all fruit and place in a bowl.

Squeeze some lime juice (measure with your heart) and add some honey (again, measure with your heart. Mix and serve!

FROM JULIE FREI

AMBROSIA

1 cup strawberries, chopped

1 cup raspberries

1 cup blueberries

1 cup blackberries

1 cup of mini marshmallows

1 cup of shredded coconut

1 cup of walnuts

1 can of chunked pineapples

1 can of mandarin oranges

1 cup of sour cream

Instructions: Mix all ingredients together and refrigerate before serving.

Ingredients: FROM PATRICIA JEDRZEJEK

CHIP BANANA BREAD

Prep time: 10 minutes Cook: 50 minutes

Ingredients:

1¾ cups (210g) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon(optional)

½ cup (114g) unsalted butter melted and slightly cooled

¾ cup (150g) brown sugar

¾ cup (180g) sour cream or yogurt

2 large or 3 medium ripe bananas (1 cup of mashed ripe bananas)

1 teaspoon pure vanilla extract

¾ Cup mini or regular semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350° F. Grease 8-inch or 9-inch loaf pan with nonstick spray or butter. Set aside.

2 Sift flour, baking soda, baking powder, salt, and ground cinnamon together and whisk well. Set aside.

3. In a large mixing bowl, take mashed bananas. You can mash bananas either with a fork or blend them into a blender You can also use a stand mixer with a paddle attachment to mash bananas.

4. Add melted butter and brown sugar. Mix until everything is well combined.

5. Now add sour cream and vanilla, mix well until combined and the mixture is smooth.

6. Add dry ingredients and mix until just combined. Do not overmix.

7. Fold in chocolate chips into the batter and mix gently to distribute evenly.

8 Pour the batter into a prepared loaf pan

9. Bake the banana bread in a preheated oven for 45-55 minutes or until a wooden skewer inserted into the center comes out clean.

10 Keep an eye on the bread If the top of the bread is browning too quickly, after 30 – 35 minutes, remove it from the oven and loosely cover with aluminum foil. Return it to the oven and continue baking for the remaining time.

11. Remove the bread from the oven and transfer the loaf pan onto a wire rack. Allow the bread to cool completely into the pan

12. Once it is cooled, remove it from the pan, slice, and serve. You can keep the eggless banana bread tightly covered at room temperature for up to 4 days.

LEMON ZUCCHINI BREAD

Ingredients:

1 & 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1 cup finely shredded, unpeeled zucchini (do not squeeze or dry shredded zucchini)

1/4 cup cooking oil

1 egg

2 Tablespoons lemon juice

2 Tablespoons lemon zest

Glaze:

1/2 cup powdered sugar

1 Tablespoon lemon juice

1 teaspoon lemon zest

Instructions:

In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine. Add dry ingredients to zucchini mixture; stir just until combined. Spoon batter into greased bread pan.

Bake at 350 degrees for 50-55 minutes or until golden brown and set.

Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

Once cool, combine ingredients for glaze and drizzle over bread.

DOUBLE CHOCOLATE ZUCCHINI BREAD

Ingredients:

1 medium zucchini (2 cups shredded)

1/2 cup sour cream or 1/2 cup of buttermilk

1/2 cup of vegetable oil

1 tsp vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

3/4 cup sugar

1/4 cup cocoa

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 cup chopped pecans

1/2 chocolate chunks

Instructions:

Preheat the oven to 350 degrees F. Spray a 9x5 inch loaf pan or 3 mini loaf pans with baking spray. Set aside. Shred the zucchini. Squeeze the zucchini by hand to remove excess moisture.

Whisk together the sour cream, vegetable oil, vanilla extract and eggs. Stir in shredded zucchini.

Combine the flour, sugar, cocoa, baking powder, baking soda, and salt in a medium bowl.

Stir the wet ingredients in with the dry ingredients until just incorporated - be careful to not over mix. Fold in 3/4 cup chopped pecans and all of the chocolate chunks.

transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 chopped pecans on top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until toothpick inserted in the center comes out clean, 55-65 minutes for large pan and 35-40 minutes for the minis Once baked, transfer the pan(s) to a wire rack and let cool for 30 minutes. Turn the bread out and let cool completely on a rack. Save in airtight container for up to one week.

HAWAIIAN TORTELLINI PASTA SALAD

Prep time: about 15 minutes. Serves: 8

Salad:

19 ounces frozen cheese tortellini, or fresh

2 orange bell peppers, cut into bite size pieces

1 English cucumber, cut into quarters and sliced

1/2 medium red onion, thinly sliced

16 ounces cherry tomatoes, halved

2.5 cups diced ham

14 ounces pineapple tidbits, in 100% pineapple juice (reserve the juice)

Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup pineapple juice, reserved from the can of pineapple tidbits.

1 tablespoon granulated sugar

1 tablespoon Dijon mustard

1 teaspoon garlic paste, or fresh grated garlic

2 teaspoons ginger paste, or fresh grated ginger

1 teaspoon coarse ground black pepper

Instructions: 1. 2. 3. 4.

Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked. Chop ham and vegetables and set aside. Reserve pineapple juice for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.

To a pint size mason jar, add dressing ingredients. Cover with lid and shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated. Serve and enjoy.

KALE APPLE SLAW

Inspired by Tropical Smoothie Cafe

Serves: 6

1 large bag of pre-washed, pre-cut kale leaves

3-4 granny smith apples

G. Hughs Sugar free coleslaw dressing

(1-2 bottles)

Shelled pistachios or Cashews

Instructions:

Core and chop apples. If you want, chop the kale into smaller pieces. Put the kale apples and dressing into a large bowl and mix well. Add pistachios or cashews to the top of the salad as you wish. I don't suggest adding them to the salad before serving it, as they will get soggy if you do.

Eat as much as you want because it is healthy and very low calorie.

Ingredients: FROM REGINA MURRAY

KRISTIN'S FAVORITE CABBAGE SALAD

Prep time: 1 hour Serves: 4-6

Ingredients:

Chinese cabbage (Nappa)

4 T. toasted sesame seeds

1/2 c. sliced almonds

4 green onions (chopped)

Ramen noodles, crumbled (oriental-flavored is best)

Flavor pact from noodles

3 T. wine vinegar

3 T. sugar

1/2 c. oil

Instructions:

Mix ingredients 1-5 together 1 hour ahead of serving. Set aside. Mix ingredients 6-9 together also 1 hour ahead of serving. Add dressing mixture to cabbage mixture when ready to serve.

MEXICAN STREET CORN SALAD

Serves: 4

4 ears fresh corn, husked

Extra-virgin olive oil, for brushing

1½ tablespoons mayo, (or vegan mayo)

1 garlic clove, minced

Zest and juice of 1 lime

⅓ cup chopped scallions

¼ cup crumbled Cotija, or feta cheese

¼ cup finely chopped cilantro

¼ teaspoon smoked paprika or chili powder

1 jalapeño, diced*

¼ teaspoon sea salt

Instructions:

Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.

In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.

Chef Notes:

**Roast the jalapeño alongside the corn if you'd like. Make this recipe vegan by omitting the cheese.

Ingredients: FROM STEPHANIE WOLF HULL

FULLY LOADED POTATO SALAD

Prep time: 30 minutes

Ingredients:

5lbs red skin potatoes

1 15oz jar mayonnaise

6 hard boiled eggs

6 strips of cooked crispy bacon*

1 white onion diced

1 green pepper diced

4 green onions diced

4 tablespoons spicy yellow mustard

1 cup sharp cheddar cheese

salt, pepper and cayenne to taste

Instructions:

Dice red skin potatoes into 1-inch cubes, place in stock pot of water, bring to boil, and cook for 15-20 minutes or until tender. Drain and set aside to allow to cool.

Fully hard boil eggs, peel and dice into small pieces (do not soft boil eggs!)

Fully cook bacon to crispy doneness, dice bacon into small pieces, bacon must be fully cooked but not burnt. *Optional substitute with 1 cup of real bacon bits

In pot combine potatoes, mustard, and mayo. Mix until even. Be prepared to get an arm workout with all the mixing! (Note: mustard should only be enough for a tinge of yellow but not very noticeable, add more if desired but not enough to distract from other ingredients) one at a time, Add and mix even to combine diced eggs, diced onions, diced green peppers, diced green onions, chopped bacon, and cheese. Salt and pepper to taste, optional add cayenne pepper. If serving for large group of people, go light on seasoning and allow each person to season to desired levels.

CREAMY PEA SALAD

Yield: 10 servings, prep time: 10 minutes

2 Packages (16 oz. each) Frozen Peas, thawed and drained

1/2-1 cup diced Cheddar Cheese

1/2-1 cup diced Mozzarella cheese

¼ cup red onion, finely chopped

1 cup of Hellmann's Mayonnaise

Salt and Pepper, to taste

½ pound bacon, cooked and crumbled OR Bacon

Bits

Instructions:

1. 2.

In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Chef's Note:

You can also add other ingredients such as hard-boiled eggs, cashews, cayenne, diced celery or water chestnuts, garlic or garlic powder, or use Green Onion instead of red onion, etc. I usually make it just as it is, and it is always a huge hit!

This recipe can easily be doubled if it needs to serve a bigger party.

Ingredients: FROM JENNIFER NEUMANN

MOM'S TUNA CASSEROLE (COLD)

Ingredients:

cold albacore tuna (3 cans)

1 cup of chopped dill pickles (optional)

one box elbow macaroni noodles (cooked)

diced tomatoes (2 medium tomatoes)

diced green bell peppers (1-2 medium sized)

dash (about 1/2 tsp.) of brown mustard

1 cup of mayonnaise

1 tsp white vinegar

1 tsp sugar salt and paper to taste

Instructions:

1. 2. 3.

Cook pasta al dente according to directions. While pasta is cooking, combine all dressing ingredients in a small bowl and set aside. Combine rest of ingredients in a large bow. Top with dressing and gently toss to combine.

BEV'S BAKED BEANS

Ingredients:

1 institutional size can baked beans (just the plain, store brand baked beans, no need to spend the extra on brand name product, you’ll be adding to the base.)

1 lb. ground beef, browned, drained, seasoned to taste with salt, pepper, garlic powder or your favorite seasoning mix

1 lb. bacon

2-3 onions

2-3 cups ketchup

Mustard to taste (1-2 big squeezes, I use 1)

1 large handful of brown sugar

White vinegar (I’m guessing a half cup)

3 T Worcestershire sauce

2 T liquid smoke, optional

Instructions:

Dice the onion and the bacon. Fry the bacon until it is limp but not completely crisp. Remove bacon and add to beans. Caramelize the onions in the bacon drippings and add to the beans or cook the onions with the ground beef. Add the remaining ingredients to the beans and stir. Place in a 250-degree oven for up to 5 hours, stirring occasionally until the liquid has evaporated to desired thickness. You can also use a slow cooker with the lid opened slightly to allow for evaporation. The desire is to make a thick, deep, rich color (not burned.) Patience and time are key in creating this dish. Start it in the morning for an evening barbecue.

Chef's note: You may find the measurements a bit unusual, but maybe that’s what makes the recipe unique, because each time it turns out a little different I actually eyeball amounts, to create the right color, so some of these measurements are guestimates. This makes a large amount suitable for big gatherings; it also freezes well. Cook once—eat twice!

DILL PICKLE PASTA SALAD

Prep time: 30 minutes, Fridge time: 2 hours, Servings: 12 people (1 cup each)

Ingredients:

1 box (16 oz) rotini pasta

1/3 cup dill pickle juice from the pickle jar

2 cups chopped baby dill pickles (or any kind of dill pickles you prefer)

1 block (8 oz) Colby Jack cheese, cubed small

1 small white onion, finely chopped

Creamy Dill Dressing:

1 cup mayonnaise

1/2 cup sour cream

1/3 cup dill pickle juice from the pickle jar

2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)

1/4 teaspoon salt

1/4 teaspoon pepper\

optional: Pinch or two of cayenne pepper for heat

Instructions:

Cook pasta al dente according to directions. Don't forget to add some salt to the boiling water before adding the pasta (I add about 1 tsp)

When pasta is done cooking, drain and rinse with cold water. Move rinsed cooked pasta to a mixing bowl and pour 1/3 cup of pickle juice over it. stir to combine and let sit while you prepare the rest.

Chop dill pickles, cheese and white onion

Drain the pasta again that was sitting in the pickle juice and add back to the mixing bowl. Add the pickles, cheese and onion. Stir to combine.

In a small bowl, combine all the dressing ingredients and pour over the pasta salad. Stir everything together to combine well. Let refrigerate for 1-2 hours (can be eaten right away but serves best when cold)

MEXICAN STREET CORN IN A BOWL

Serves: 4 - 6

Ingredients:

6 ears fresh corn on the cob, husked

Can be substituted with 4 ½ cups of frozen corn kernels

Vegetable oil

2-3 tablespoons mayonnaise

2-3 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon chili powder

Dash of cayenne pepper

Salt and pepper, to taste

¼ cup crumbled queso fresco

¼ cup chopped fresh cilantro

Instructions:

Preheat grill to high. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.

If using frozen corn kernels, can be “grilled” in a skillet over medium/high heat with little to no oil, stirring occasionally until the kernels are browned/charred.

In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder and cayenne. Mix thoroughly. Add corn kernels and toss to coat.

Chef’s note: start with less mayonnaise and sour cream, adding more if creamier corn is desired. Garnish with queso fresco and chopped cilantro.

SUMMER TORTELLINI PASTA SALAD

Ingredients:

2 (10 ounce) packages cheese tortellini prepared according to package instructions

2 cups shredded chicken

1 cup halved cherry tomatoes

8 ounces fresh mozzarella pearls

1 cup roasted red bell peppers, chopped into ½ -inch pieces

1 cup basil pesto

1½ tablespoons extra-virgin olive oil

Fresh basil, thinly sliced for garnish

Instructions:

1. 2.

In a large bowl, combine the tortellini, shredded chicken, cherry tomatoes, mozzarella, roasted peppers, pesto and olive oil. Cover and refrigerate. Can be prepared up to one day ahead.

When ready to serve, top with fresh basil.

THE HULK SANDWICH

Ingredients:

1 avocado

1 large can or 2 small cans of shreaded

chicken breast

½ red onion

1 tbs garlic

1 tsp Garlic Salt

1 tsp onion salt

½ tsp lemon juice OR ½ of a lime

Sea salt (as preferred)

Pepper (as preferred)

Bread OR lettuce

Instructions:

1.

Combine all ingredients and place on either a piece of lettuce or between two slices of bread.

2.

Enjoy!

HONEY CHICKEN KABOBS

Marinade: Kabobs:

1/3 cup honey

1/3 cup soy sauce

¼ cup vegetable oil

¼ teaspoon pepper

2 cloves minced garlic

4 skinless, boneless chicken breasts cut into 1-inch pieces

2-3 small onions (yellow, white or purple), cut into 2-inch pieces

1-2 medium bell peppers (green, red or yellow) cut into 2-inch pieces.

Add other vegetables as desired such as zucchini, cherry tomatoes, mushrooms, etc. Just make sure pieces are cut into similar sizes for even cooking.

8-10 bamboo or metal skewers. If using bamboo, soak in water for 20-30 minutes before using.

Instructions:

Wisk honey, soy sauce, oil, garlic and pepper together in a large bowl. Set aside ¼ cup to use while grilling.

Mix chicken, onions, bell peppers and marinade together in either a large bowl or large resealable plastic storage bag. Let marinate in the refrigerator for a minimum of 2 hours or overnight. When ready to cook, preheat grill to high heat and lightly oil the grill grate.

Drain marinade from chicken and vegetables and discard. Thread chicken and vegetables alternatively onto skewers. Place kabob on the preheated grill. Cook, turning frequently and brush with reserved marinade, until browned on all sides and chicken is no longer pink in the center, about 12-15 minutes. Serve hot and enjoy! Goes great with a side of brown rice.

GRILLED LAMB CHOPS

Serving Suggestion: Recommended 2 lamb chops per person.

Juice of 1 lemon (more if you are serving more than 8 chops)

½ cup Olive oil

1 crushed garlic clove per chop (or about 2 T garlic powder)

2 teaspoons dried thyme or a fresh thyme sprig

Instructions: Mix the marinade and cover both sides of the chops in the marinade, topping each chop with a crushed garlic clove. This can also be done in a large Ziplock bag and squeeze the marinade all around the meat, then seal. Allow chops to marinade all day for an evening BBQ or overnight. Preheat the grill or get the coals hot. Grill each side 4-5 minutes and serve. Lamb should be served pink in the middle, not rare like a steak, but definitely with pink inside to preserve flavor, tenderness and juiciness. Season with a little salt and pepper prior to serving.

Chef's note: Since we are sheep producers, lamb is a staple at our house. I love a leg of lamb smoked on the grill, however it is a process, and a long one at that. Chops are a quicker substitute, and also delicious! A Greek salad and cold fruit make nice sides to serve with lamb. We rarely use a side sauce with lamb, but if we do, Tzatziki is good, and Country Bob’s BBQ sauce is a nice accompaniment.

Marinade: FROM BEV BERENS