CookBook Recipes submitted by the staff of

Metropolitan Boston Housing Partnership

2016

Appetizers and Sides

INGREDIENTS Masarepa mix (such as Goya) Cheese (optional) 1 cup of water 1 tsp. of vegetable oil Butter for cooking arepas in pan DIRECTIONS Combine masarepa, cheese (if using),

1 cup water, and 1 teaspoon vegeta-ble oil in a medium bowl and knead with hands until a dough is formed. Take a small amount and flatten it between your palms If the edges crack, knead in more water a tablespoon at a time until dough is supple and smooth but not sticky. Season dough to taste with salt, then cover and set aside for five minutes.

Divide dough into four even pieces and roll into balls. Working on a wooden cutting board or a regular cutting board with a sheet of plastic wrap or parch-ment paper on top of it, flatten each ball down to a disk about 5-inches in diam-eter and 1/4-inch thick.

Melt butter in a 12-inch cast iron or non-stick skillet over medium-low heat (see note #3 above). Add arepas and cook, moving them around the pan and rotat-ing them occasionally, until first side is charred in spots and a dry crust has formed, about five minutes. Flip arepas and cook on second side until a dry crust has formed, about five minutes longer. Continue cooking, flipping every minute or so, until arepas are mostly dry and relatively stiff, about five minutes longer. Serve hot with cheese, melted butter, or toppings of your choice.

“Something this good, should not be this simple”

Arepas Colombianas (Colombian Corn Cakes) By Elsa Lizarralde

INGREDIENTS 1 lb. raw jumbo shrimp, peeled and devein,

but leave tails attached ¼ cup minced bell peppers ¼ cup minced shallots 2 Tbsp. minced garlic (about 3 cloves) 3 Tbsp. finely chopped fresh parsley leaves 3 Tbsp. unsalted butter 8 oz. lump crabmeat, picked over ½ cup chicken broth 32 Ritz crackers, crushed into coarse crumbs

DIRECTIONS Preheat oven to 350°F and butter a large baking dish. In a large heavy skillet cook shallots, bell peppers, celery, garlic, and parsley in

butter over moderate heat, stirring occasionally, until softened and liquid vege-tables give off is evaporated. Add crabmeat and cook over moderately high heat, stirring for 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.

Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tbsp. Stuffing onto each shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp or serve in small cup for dipping. Sprinkle shrimp with paprika and bake 20 minutes or until stuffing is golden.

Garnish: Sprinkle fresh chopped parsley and serve with lemon wedges.

“You won’t skimp when it comes to this shrimp”

Baked Stuffed Shrimp by Anthony Woods

INGREDIENTS 2 cups shredded cooked chicken

(can used canned or chicken breasts cooked)

1 (8 oz. pkg.) cream cheese, sof-tened

½ cup FRANK'S Red Hot Buffalo Sauce

½ cup ranch dressing ½ cup crumbled bleu cheese DIRECTIONS PREHEAT oven to 350°F. COMBINE the softened cream cheese, the Frank’s sauce, the dressing and crum-

bled blue cheese in a bowl and mix until the cream cheese is thoroughly mixed with the other ingredients.

Add in the chicken and put all ingredients in a baking dish. BAKE 20-25 minutes or until mixture is heated thoroughly. Stir the dip once you

remove it to make sure it’s heated evenly and hot enough. You can serve with celery/carrots (healthier option) or corn chips (we recom-

mend Scoops).

“Sure to keep you coming back for more”

Buffalo Chicken Dip By Susan Nohl

INGREDIENTS 1 medium eggplant Salt Pepper 3 tbsp. olive oil 3 onions 1 tomato, minced 2 Tbsp. lemon juice

DIRECTIONS Bake eggplant about 30 minutes or until tender. Peel and chop Sprinkle chopped eggplant with salt to taste and let stand for 1-2 hrs. Heat 2 tbsp. of olive oil in large skillet; adding eggplant, onions, and tomato Cook over low heat until eggplant is tender Add remaining 1 tbsp. of olive oil and lemon juice, salt and pepper to taste Continue to cook over low heat for a few more minutes to blend flavors *Chill well before serving as an appetizer or dip for crackers/vegetables ** Makes 1/2 cups or 8 appetizers

“A touch of class”

Eggplant Caviar by Yelena Orkin

INGREDIENTS 1 onion, dices 1 cup flour 1 tsp. baking powder 1 egg lightly beaten 1 small hot pepper, finely diced Chopped parsley, thyme and marjoram 1 lb. boneless, skinless salt cod 1 cup water

DIRECTIONS To prepare the salted cod, boil in 6 cups of water for 4 minutes. Throw off the

water and boil for a second time for 3 minutes. Flake the fish with a fork. In a bowl, combine the flaked fish with the other ingredients. Stir until a thick

batter forms. You can add more water or more flour to get the desired con-sistency.

Drop the batter by teaspoonful into oil over medium heat, being careful not to overcrowd the pan. You may need to turn the heat down to medium-low if the fish cakes are burning before being fully cooked.

Drain on paper towels. Fish cakes are beast eaten hot! Note: Try the traditional dipping sauce (mayonnaise, ketchup, and pepper sauce)

*Fish cakes are a traditional Barbados breakfast dish. They may be eaten on their own or served with delicious sweet bakes. For those on the go, the preferred way of enjoying fish cakes is sand-

wiched in “salt bread”, this is known as a “bread and two”.

Fish Cakes by Nora Pile

INGREDIENTS 4 lbs. grated ripe pumpkin 1 lb. grate coconut 1 cup grated sweet potatoes 2 cups sugar ¼ cup melted butter 2 tsp. nutmeg 2 tsp. cinnamon/spice 2 tsp. mix essence Singed banana leaves (cut in 8 x 8 squares) Raisins and cherries (optional)

DIRECTIONS Mix all ingredients together thoroughly. Place one (1) full serving spoon full of the mixture on each banana leaf. Fold in parcel and steam until cooked . Serve hot or cold.

“Hit’em Hard Bajan Style”

Bajan Conkies by Juanita Lewis

INGREDIENTS 1 small red onion , finely sliced 4 cloves of garlic, chopped ¼ olive oil 3 Tbsp. of tomato paste 1 ½ tsp of curry powder 1 tsp salt ½ tsp of freshly ground pepper 1 can (14-15 ox. ) of cannellini beans ¼ cup of plain yogurt

DIRECTIONS In a pot on medium heat, cook the red onion, garlic, olive oil, tomato paste,

curry powder, ground cumin, salt, and black pepper. Once the onion is soft, drain the canned cannellini very well and to the mixture.

Cook for a few minutes then transfer the mixture to a blender. Add the plain yogurt then blend until smoothly pureed. If you need to thicken the mixture, add a teaspoon of cornstarch. Transfer to a bowl and serve with assorted veggies and pita bread.

“No need to fight...it tastes just right.”

Kick-A** Curry Dip by Mona Al-Abadi

INGREDIENTS 5 ripened avocados (halved, pitted, peeled and

cubed) 2 freshly squeezed limes (small limes are better) Sea salt or pink salt (course salt—to your liking) ½ red onion, finely chopped 1 jalapeño (keep the seeds in), finely chopped …

don’t be a wimp! 1 bunch of cilantro, finely chopped ¼ cup of sour cream DIRECTIONS Blend carefully, don’t mash it up. The chunkier the better.

“Get ready to dip!”

Kicked Up Rockin’ Guacamole by Kate Fulton

INGREDIENTS 3 lbs. ground sirloin (preferably

Hilltop Steak House) 2 eggs 1 green pepper, finely chopped 1 yellow pepper, finely chopped oregano parsley 3 cups breadcumbs Vegetable oil Homemade sauce

DIRECTIONS Take 3 lbs. of ground sirloin (hilltop Steak House preferred).  In a large bowl, combine 

ground beef, eggs, onion, and green and yellow peppers. Throw in a few pinches of 

oregano, a couple tablespoons of parsley and a li le salt and pepper. Add bread-

crumbs. 

Mush it all together.  Shape your meatballs to the size of your choice an put them in a 

fry pan with half a cup of vegetable hot oil. Brown them on all sides. 

Slowly drop the meatballs into your homemade sauce and simmer on very low heat for 

three to four hours. 

(Hint: sauce should be thick with vegetables, including cut summer squash, zucchini, peppers, and mush‐

rooms).  To add more zing, try baking some hot or mild sausage for about 30 minutes in the oven. Allow 

the juice of the sausage to simmer in the sauce and co‐mingle with the meatballs. 

*Serve over spaghe  and compliment with a nice garden salad, freshly baked garlic bread 

and a glass of your favorite wine. 

“Your guest will be signing your praises” 

Meatballs by Kevin Donaher

INGREDIENTS 5 cups masa harina flour 4 cups of water Approximately 16-24 oz. canned refried beans 3 cups mozzarella soft white cheese Light vegetable oil or light olive oil DIRECTIONS In a large mixing bowl gradually stir water into masa harina flour until dough forms

a ball. Empty refried beans into another bowl. Place the grated cheese into a separate

bowl or mix it. You can substitute the refried beans with spinach or fried ground pork and mix it with the cheese.

Divide dough into about 24 pieces. Roll each into a ball and flatten between the palms of your hands to about ½” thick. Put a spoonful of beans and a small handful of cheese or the combination into the center of each pupusa. Flatten again with the filling inside.

Heat a heavy, flat skillet until hot. Brush with oil and cook pupusas on each side 2-3 minutes until a pale golden brown. The outside should be firm.

Serve with Salvadorean coleslaw or homemade tomato sauce on top. Salvadorean coleslaw consist of shredded cabbage, onions, carrots, vinegar oregano and salt.

“Can cause your mouth to drool, while your feet are dancing”

Salvadorean Pupusas by Reina Cruz

INGREDIENTS 5 green peppers

5 red peppers

5 light green peppers

2 heads of garlic

5 onions

2 packs of cilantro

2 florets of cilantro

DIRECTIONS Cut the peppers in half and take out all the seeds from the inside. Peel the garlic and leave them whole. Take the cilantro and cilantro leaves and cut them into smaller portions. Peel the onions and cut into small pieces. After cutting all the vegetables and spices, rinse them under cold water. Mix all the cut vegetables and spices in one big bowl before placing in blender

or food processor. After blending all of your vegetables and spices in the blender or food proces-

sor, place the blended mix into a large jar or container for storage. You have to keep the Sofrito refrigerated for freshness. Can be stored in the freezer for longer storing. Suggestion: Sofrito can be used in beans, stews, yellow rice with beans, spaghetti

sauces, and soups. It can also be used to season meats and vegetables.

“Enjoy your food with a tropical savory flavor”

Sofrito by Tania Rivera

Soups, Stews and Salads

INGREDIENTS 2 lbs. of pre-cut and cubed but-

ternut squash

1/3 cup extra-virgin olive oil

4 Tbsp. (½ stick) of butter

1 large onion, finely chopped

Salt to taste

6-8 cups vegetable broth

1 cup heavy cream (or half & half)

DIRECTIONS

Preheat oven to 450 degrees. Place rack at the middle level. Line a cookie sheet with foil, grease it, and spread the squash pieces in a single layer and roast; turning once, for 10-20 minutes – or until tender.

Meanwhile in a large pot over medium heat, heat the olive oil and butter, add the onion and a pinch of salt, and cook stirring frequently for about 7 minutes, or until totally wilted.

Add the squash and 4 cups of vegetable broth to the onion mixture and simmer over medium heat until the squash is completely soft, 15-20 minutes. Reduce the heat to low and stir in the cream or half & half. Remove from heat and let cool for 15 minutes.

Transfer the soup to a food processor (or use an immersion blender) and puree. Return to the pot and stir in 2 cups broth or more to taste. Taste and add a bit more salt, if desired. Makes 6-8 servings.

“Soup so good, you’ll consider becoming a vegetarian”

Butternut Squash Soup by Katharine Kaplan

INGREDIENTS 1 (28oz.) can diced tomatoes

1 large jar medium salsa

3 cans black beans drained

1 bag frozen corn

1 tbsp. ground cumin

1 tbsp. ground coriander

3-6 cloves of garlic

1 onion

1 green pepper

1 tbsp. olive oil

DIRECTIONS Combine the diced tomatoes, medium salsa, black beans, frozen corn, ground

cumin, ground coriander in a big pot and heat.

In a frying pan sauté the following: garlic cloves, onion, green pepper and olive oil.

Add the 2 separate pots together in 1 large pot

Cook at least one hour.

Serve over rice or plain, with tortilla chips and Monterey Jack cheese

“Prepare your heart, because this dish worth the hurting”

Chili By Anne Rousseau

INGREDIENTS Kosher salt Extra virgin olive oil 1 cup of quinoa 1½ cup of water Freshly squeezed lemon juice (½ lemon) Freshly ground balck pepper 3 scallions, minced (white and green parts) 2 Tbsp. chopped fresh dill ¼ cup chopped fresh flat leaf parsley 1 English cucmber, unpeeled and medium diced ⅛ cup small red diced onion ½ cup feta cheese 1½ cup halved grape tomatoes DIRECTIONS Fill a pot with waiter. Add 1 tbsp. of salt and a splash of oil and bring the water

to a boil. Add quinoa and simmer for 12 to 15 minutes. Let stand for 5 minutes then fluff. Mix scallions, dill, parsley, cucumber, onion, tomatoes, 2 tsp. of salt and 1 tsp.

pepper. Toss in the fluffed quinoa. Pour over salad and toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend or refrig-

erate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Mediterranean Quinoa Salad by Chantale Infante-Louisma

“Crack-a-lackin!” 

INGREDIENTS 1 Tbsp. olive oil ¾ spicy Italian sausage (casings re-

moved) 2 medium onions, chopped 2 cloves of garlic, chopped 6 cups chicken or vegetable broth 6 cups (roughly 1 bunch) stemmed

and torn mustard greens or kale 1 lb. white sweet potatoes, peeled

and cut into 1” pieces (make sure they are white sweet potatoes) 1 cup dried lentils Salt/pepper to taste DIRECTIONS Heat oil in a large pot or Dutch oven over medium high heat. Ass the sausage and brown (cook 8 to 10 minutes) stirring to crumble. Add the

onions and cook 3 to 5 minutes or until just a bit soft, tossing occasionally, add garlic and cook 1 minute.

Add broth, mustard greens or kale, sweet potatoes, lentils, sale and pepper. Bring to boil. Reduce heat and simmer partially covered until potatoes and len-tils are soft (about 30-35 minutes)

“The SIPS team swears Rob’s stew is fantastic ”

Moroccan Lentil Stew by Robert Butman

INGREDIENTS 1 lb. beef stew and chicken, cubed 5 frozen squash 1 boniata 2 malanga 2 large carrots, sliced 5 potatoes ¼ noodles 1 sour orange 2 tsp. thyme 2 tsp. parsley 1 tbsp. oil 2 scallions chopped 1 onion, chopped 4 garlic cloves, crushed and minced 1 shallot, minced 2 chives, minced 1 green pepper, sliced thin 1 Scotch bonnet pepper, whole and pricked with a fork 2 tbsp. salt, or to taste 1 tsp. black pepper, or to taste

DIRECTIONS Clean meat in large bowl and pour 1 tbsp. salt and ½ side of the sour orange Mix well and let sit for 2 minutes Rinse meat with cold water and drain well Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, Scotch bonnet peppers, salt, and black pep-

per. (You can marinate meat from 1 hour up to one day in advance for flavor enhancement) Place marinated meat in a 6 to 8 quart stockpot; add 1 cup water and 1 tbsp. of oil over medium heat. Allow to cook

for 40 minutes or until meat is tender. In the same pot, Add 3 cups water and remaining ingredients, except noodles. Allow to cook for 30 minutes. Add noodles last and cook for 7 to 10 minutes. Taste it. If it needs more salt and pepper, add to taste.

Haitian Traditional New Year’s Soup

Soup Joumon by Brunette Beaupin-Jaramillo

Entrées

INGREDIENTS chicken 2 green bell peppers, chopped into

2” pieces

3 scallions, chopped fine

2 garlic cloves, minced

fresh parsley, chopped

2 lemons (juice)

salt and pepper to taste

seasoning powder (Adobo)

DIRECTIONS Season chicken with 2 chopped green bell peppers.

Heat oil and curry paste in a large skillet over medium-high heat for two minutes. Stir in onions and garlic; cook for 1 more minute. Add chicken; tossing lightly to coat with curry paste. Reduce heat to medium and cook for 7 to 10 minutes or until chicken is no longer pink in center and juices run clear.

Pour coconut milk into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

“Dap’s Coconut Chicken is sure to make you crazy”

Curry Coconut Chicken Breast By Daphney Jacob

INGREDIENTS 2 ½ lbs. fryer chicken, cut into 10 pieces Salt and freshly ground black pepper 1 quart buttermilk 2 Tbsp. hot sauce 1 tsp. cayenne pepper Peanut oil, for frying 3 cups of all purpose flour 1 Tbsp. cayenne 2 tsp. garlic powder 1 tsp. paprika

DIRECTIONS Season the chicken with salt and pepper and place in a casserole dish. In a non-relative bowl, mix buttermilk, hot sauce and cayenne pepper. Pour the buttermilk mixture over the chicken; cover with plastic wrap and place

in the refrigerator to marinate for 2 hours. Pre-heat a deep fryer to 350°F Into a large paper bag, measure the flour, cayenne pepper, garlic powder, papri-

ka, salt, and pepper. Shake off the excess buttermilk mixture and place the chicken, a few pieces at a

time, into the shake and bake to dredge. Place the chicken into the hot oil and fry until golden crisp about 8-10 minutes

for white meat and 13-15 minutes for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt

and pepper.

“Chicken so good, makes you want to smack your Mama!!!”

Fried Chicken by Keith Abbott

INGREDIENTS Haddock fillets 1 qt. buttermilk Old Bay seasoning Adobo Sazón Kosher sea salt

DIRECTIONS Clean the haddock fillets with lemon juice and rinse with water. In a shallow dish place 1 quart of buttermilk Lightly season each fillet with a dash of Old Bay seasoning, Adobo, Sazón, and

Kosher sea salt Dip fillet in buttermilk then transfer to a deep dish filled with bread crumbs and

fry fish mixture (store bought or you can use corn meal for ease) Place fillet in hot skillet filled half way with Extra Virgin olive oil Let fry until golden brown on the bottom, flip once and fry until the popping

sounds of the oil subsides Repeat until all fish is fully cooked

“Undoubtedly worth the waves”

Fried Haddock by Kenyatta Saunders

INGREDIENTS 2 squares soft tofu 2 oz. chopped pork 1 tsp. hot bean paste chopped garlic chopped green onion 1 tsp. cooking wine 1 cup water ½ tsp. sugar ½ tsp. salt 1 tsp. soy sauce 1 ½ cornstarch 1 tsp. water 2 tsp. (½”) sections green onion ¼ tsp. peppercorn powder

DIRECTIONS Heat pan with 3 tsp. of oil; stir fry garlic and green onion and chopped pork un-

til fragrant Add cooking wine, 1 cup water, sugar, salt, soy sauce, and tofu; cover and cook 3

minutes over low heat. Add cornstarch and 1 tsp. water to thicken and ½ tsp. oil.

Toss ingredients lightly and remove to serving place. Sprinkle green onion and peppercorn powder on top and serve.

Ma Po Tofu by Peggy Chan

INGREDIENTS 1 box (1 lb.) ripe sliced plantains 1 lb. lean ground beef ¼ cup sofrito and 1 tsp. capers 2 Tbsp. vegetable oil ¼ cup chopped onions ¼ cup chopped green/bell peppers ¼ cup chopped yellow or red peppers ¼ cup chopped tomato ½ can tomato sauce 1 Tbsp. sliced olive and pimientos 1 tsp. salt and 1 tsp. black pepper 1½ cups shredded cheese (optional) 1 egg, slightly beaten with 1 Tbsp. water

DIRECTIONS In a skillet heat up the oil. Add sofrito, peppers, onion, tomato and cook for 2

minutes. Add the meat and cook until done; breaking it downs as it cooks. Add tomato sauce, olives with pimientos and the capers, salt, and black pepper.

Set aside. Heat up the plantains in the microwave until hot. Then mash them down slight-

ly using a fork. Spray the bottom and sides of a 9”x9” pie plate with oil and lay-er with the slices of plantain (these come already cooked) - about half the box.

Layer with half the meat. Sprinkle with a bit of cheese, them more plantain and the rest of the meat. Sprinkle cheese over the last layer. Pour egg evenly as you can over the cheese.

“A little piece of Puerto Rico…island living”

Pastelon de Platano Maduro by Monica Fuentes

INGREDIENTS 5 oz. baby spinach 2 (14 oz.) cans of black beans, rinsed

and drained 3 Roma tomatoes, chopped 8 oz. Monteray Jack cheese, shredded 2 or 3 green onions, chopped Salsa, to taste 8 tortillas Olive oil spray or cooking spray

DIRECTIONS Wilt spinach (2-3 minutes on HIGH in microwave). Combine with beans, toma-

toes, cheese and onions. Take desired amount of salsa and remove as much moisture as possible, using a fine strainer. Add strained salsa to spinach mix-ture.

Microwave 1 tortilla on HIGH for 10 seconds (this keeps it from breaking during folding). Place about 1 cup of mixture in center of tortilla. Seal the tortilla by gently folding down the top and bottom slightly, then fold in the sides so that they overlap. The packet will be long and rectangular, like a flat burrito. You should not be able to see any of the filling.

Heat a Panini press or skillet over medium heat. Spray both sides of tortilla packet with olive oil or cooking spray. Starting with flap side down (to seal the packet), cook until both sides are browned and cheese has melted. Repeat with remaining ingredients.

“Mmmm...cheesy goodness…”

Snappy Spinach Packets by Lisa Hacker

INGREDIENTS 1 chicken or 3½ lbs. of ox tails 3 tsp. minced green seasonings 1 tsp. minced garlic 1 tsp. salt ½ tsp. black pepper t tsp. oil 3 Tbsp. brown sugar 1 cup water or chicken broth 1 tsp. hot perpper (or to taste) ½ cup of chopped onion

~Green seasoning - A marinade of hot peppers, garlic, onion, chive, thyme,

parsley, celery, etc. ~

DIRECTIONS Season meat with green seasoning, garlic, salt, black pepper and leave to mari-

nade for 30 minutes. Heat oil in a heavy pot, add sugar and allow to brown. Add chicken and allow to brown all over, turning continuously until liquid dries

out Add 1 cup water, hot pepper and onion; cover pot and cook on medium heat

until chicken is tender (ox tails may need more cooking in a pressure cooker) Add more water for gravy and adjust salt and pepper

* 1 Tbsp. cooking butter could be added for flavor **Serve with white or brown rice

“Always makes you return for more”

Trinidad Stewed Chicken or Ox tails by Verna Augustine

INGREDIENTS 2 salmon fillets 2 limes Bread crumbs 2-3 eggs Goya Sazón adobo seasoning Goya Sazón with Azafran Black pepper Salt Seafood lemon herb sauce (available at grocery stores) DIRECTIONS Preheat the oven to 350°F. Run salmon fillets under fresh water and lay in a big pan to begin preparation. In a separate bowl, beat 2-3 eggs until yolk is broken (this will be used as a

spread). Go back to where the fillets are laid out and being adding Sazón Adobo and

Sazón with Azafran for the flavoring. To add a bit more flavor, add a pinch of black pepper and salt; however note Sazón is already salty.

After seasoning the salmon, brush the egg yolk onto the fillets.* *There are various ways of doing this: dip the salmon fillets in the beaten eggs to soak them

easier or you may just want to pour the beaten egg batter onto the fillets. Coat the fillets with breadcrumbs. The egg batter will allow the crumbs to stick. Juice the limes and squeeze over salmon. Place the pan in the oven to begin the

fillets cooking; watch for golden brown color. In a separate pan, boil the Seafood lemon herb sauce. Take out baked breaded salmon from the oven and let cool. Pour a bit of the

lemon herb sauce with a small spoon over the salmon. **Best served with butter garlic asparagus, mashed potatoes and corn on the side.

Toro’s Baked Breaded Zesty Lemon Salmon By Diane Torres

Breads and Desserts

INGREDIENTS 2 2/3 cups self-rising flour 3 Tbsp. sugar 1 (12 oz.) can of beer

DIRECTIONS Mix all the ingredients together Pour into well greased loaf pan Bake at 350°F for 1 hour

Note: There are only 3 ingredients, because the self rising flour contains all the ingredients normally added to the a bread using all purpose flour

and the beer had the yeast, which is the rising agent. The alcohol dissipates during baking.

The heartier the beer the heartier the bread will taste.

“Sure to knock you off your feet”

Beer Bread by Mitch Kyle

INGREDIENTS 2 cans of Oregon red, tart pit-

ted cherries, packed in water ¾ cups of sugar ⅓ cup flour ½ tsp. of cinnamon ⅔ cup fruit juice (water from

cherries) ½ tsp. almond extract DIRECTIONS Preheat oven to 375°F. Drain the cherries, but reserve ⅔ cup of the water. Place the cherries into the pie

plate that is already lined with the bottom crust. Mix the remaining ingredients (use reserved water as the “fruit juice” over medium

heat and stir constantly until the mixture is thick and boiling. Pour mixture over the cherries.

Take 1 tbsp. of butter and dot it over the top of the cherries. Take the cut strips of dough and place over the top of the pie in a crisscross pattern.

Then sprinkle with cinnamon and sugar. Bake at 375°F for 30 minutes.

PIE CRUST (see following page) Make dough for 2 crust pie. Divide in half. Put one half into 10” pie plate as bottom

crust. Roll out the second half and cut into strips, about 1” wide.

Cherry Pie by Chris Norris

INGREDIENTS 3 cups all purpose flour 1 tsp. salt 2 tsp. granulated sugar 1 cup (2 sticks) cold unsalted butter or other fat; cut into small pieces ½ cup or more ice water DIRECTIONS To mix the pastry by hand, combine the flour, salt and sugar in a bowl and mix

well. Using a pastry blender, 2 dinner knives or your fingertips, cut the butter or the other fat into the dry ingredients as quickly as possible, until the mixture re-sembles coarse bread crumbs.

Sprinkle ½ cup of the ice water over the mixture and combine with a fork or your fingertips just until the dough holds together. If the dough seems too crumbly, add more ice water, 1 tbsp. at a time.

Turn half of the mixture onto a sheet of waxed paper; gather into a ball and press into a thick flat disc about 5” in diameter. Bring the paper around to en-close the dough and refrigerate for about 15 minutes to “relax” the dough for a more tender crust.

*Makes pastry for one 8-10” double crust pie or two 8-10” single pie shells

 

“Nothing better than a firm foundation”

Pie Crust by Chris Norris

INGREDIENTS 1⅔ cup of all purpose flour 1 tsp. baking soda ¼ tsp. ground cinnamon ½ tsp. salt 1 cup plus 2 tbsps sugar 2 eggs ½ cup oil 3½ bananas, very ripe, mashed 2 Tbsp crème fraiche or sour cream 1 tsp. vanilla extract ⅔ cup walnuts, toasted and chopped

DIRECTIONS Set oven to 350°F. Line the bottom of a loaf pan with parchment paper Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs

with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, crème fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

“Sure to drive you nuts!”

Flours Famous Banana Bread By Gloria Rosario

INGREDIENTS 1 cup graham cracker crumbs ½ cup ground pecans 2 Tbsp. white sugar ⅛ tsp. ground ginger ¼ cup butter, melted 1 (8 oz.) package cream cheese, softened 3/4 cup packed brown sugar 3 eggs, beaten 1 (15 oz.) can solid pack pumpkin puree ½ cup heavy whipping cream 1 tsp. ground cinnamon ½ tsp. ground ginger ¼ tsp. ground nutmeg ¼ tsp. ground cloves ½ tsp. salt DIRECTIONS Preheat oven to 350°F. To Make Crust: In a medium bowl combine graham cracker crumbs, ground pe-

cans, white sugar, and ⅛ teaspoon ground ginger. Mix well, then pour in melt-ed butter. Stir until butter is evenly distributed. Press mixture into a 9” pie plate; Set aside.

To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinna-mon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.

Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

Pumpkin Cheesecake Pie By Maksim Sigal

THANK YOU TO

EVERYONE WHO CONTRIBUTED TO

THE 2016 MBHP

COOKBOOK