PARENT & FAMILY E-COOKBOOK
PARENT & FAMILYE-COOKBOOKSAN DIEGO STATE UNIVERSITY2020
CONTENTSAPPETIZERS & BEVERAGESAunt Heather’s Chicken Wings. 5Baked Artichoke Dip. 6Everybody’s Favorite Smoky Cheese Ball. 7Oysters Kilpatrick. 8Mom’s Deviled Eggs. 9Sweet Potato Casserole Bacon Bites.10Homemade Hummus. 12BREADS & ROLLSPumpkin Bread. 15Caramel Rolls.16MAIN DISHESEasy Chili.19Stuffed Cabbage.20Chicken & Dressing Casserole. 22Breakfast Pizza Egg Bites.24Chicken Stacked Spinach Enchiladas.26Orange Chicken. 27The Cannelloni.28Chile Cheese Casserole. 30Grilled Salmon & Lime Butter Sauce.31Aunt Diane’s Italian Spaghetti Sauce. 32Bacon & Spinach Cream Cheese Tortellini.34Chicken Pot Pie.35American Pad Thai.36Mathis Family Cranberry Orange Muffins.38SOUPS & SALADSTortellini Soup.41Slow Cooker Quinoa Enchilada Soup.42Chicken Pozole Verde.43VEGETABLES & SIDE DISHESItalian Pasta Salad.45Potato Casserole.46Corn Pudding.47Mushroom Pasta Risotto.48DESSERTNana’s Lemon Ice Box Pie. 51Almond Amaretto Bundt Cake. 52Tropical White Chocolate Mac Nut Pineapple-Coconut Cookies.54Kentucky Derby Pie.56Candy Caramels. 57Brown Sugar Caramel Cake.58Best Ever Two Layer Fudge. 60Easy Toffee.61Crock-Pot Chocolate Cake.62
APPETIZERS& BEVERAGES
Aunt Heather’sCHICKEN WINGSContributed by Chris Lockwood (Garrett Lockwood)Serves: 4-6Quick & EasyINGREDIENTSPREPARATION3/4 cup sugar1.3/4 cup kosher salt4 cups water20-30 Chicken wingsCombine sugar, salt and water and stiruntil sugar/salt dissolves.2. Add wings.3. Cover and let sit for 30 min.4. Rinse off wings and pat dry.5. Grill wings until done.APPETIZERS & BEVERAGES5
BakedARTICHOKE DIPContributed by Anna Marie Leyba ‘98 (Miranda Miramontes)Serves: 10-12Quick & Easy; Vegetarian; Gluten FreeINGREDIENTSPREPARATION1 - 8 oz. block of Philadelphiacream cheese, softened1.½ cup Best Foods mayonnaise½ cup Knudsen sour cream1 cup shredded parmesan cheese3 cloves garlic, pressed1 - 14 oz. can artichoke hearts inwater (non-marinated), choppedMix first 5 ingredients together well.2. Stir in chopped artichoke.3. Place in small oven-proof baking dish.4. Sprinkle dill weed on top of dip, coveringentire surface.5. Bake at 350⁰F for 35-45 minutes until hotand bubbly.6. Serve hot with water crackers.Dill weed, dried or fresh (enoughto sprinkle on top)Water crackers6SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
Everybody’s FavoriteSMOKY CHEESE BALLContributed by Beth Pucillo (Gianni Pucillo)Serves: 20Quick & EasyPREPARATION1.Mix first four ingredients.2. Form a ball.3. Roll in bacon pieces.4. Serve with crackers.INGREDIENTS2 - 8oz blocks softened creamcheese4 chopped green onions1/4 cup Worcestershire sauce2 t. Liquid smokeEnough diced bacon to coverAPPETIZERS & BEVERAGES7
OYSTERSKILPATRICKContributed by Peter Graham (Taylah Graham)Serves: 2-6Quick & EasyAn Irish oyster fisherman returned toshore with a small boat overloadedwith delicious oysters, a rogue waveoverturned the boat and he died.The local newspaper reported withthe headline “Oysters kill Patrick.”INGREDIENTS24 rock oysters of your choice,(or more) - shuckedRock salt1 tbsp Worcestershire sauce2 tbsp butter4 slices bacon (rind and fatremoved, finely diced)Sea salt to tastePepper to taste2 tbsp parsleyPREPARATION1.Heat the grill to the highest temperature.2. Arrange the oysters on a bed of rock saltin a large, shallow, ovenproof dish.3. Combine the Worcestershire sauce andbutter in a small saucepan and heat thebutter until it melts and the mixturebegins to bubble around the edges of thesaucepan. Remove from the heat.4. Spoon a little of the Worcestershire sauceand butter mixture over each oyster, andtop evenly with the diced bacon andseason with sea salt and freshly groundblack pepper, to taste.5. Cook under a preheated grill for 3-4minutes, or until the bacon is crisp.6. Sprinkle with parsley, and serve withlemon wedges.Lemon wedges8SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
Mom’sDEVILED EGGSContributed by Miriam Castanon (Natalia Altamirano)Serves: 6-12Quick & EasyPREPARATION1.Put 6 eggs in a pot and cover them withwater. Make sure there is about an inch ofwater above the eggs. Bring water to boilfor about 16 minutes until they are hardboiled. Then drain hot water and rinseeggs under cold water.2. Carefully crack egg shells and peel eggs.Then cut each egg in half lengthwise.I love this recipe as it is beyond easy tomake. My youngest daughter has beenmaking this with me since she was a childand to date, can probably eat the entireplatter of deviled eggs by herself.INGREDIENTS6 eggs3 tbsp of mayonnaise2 tsp of mustard3. Remove yolks to a medium bowl, andplacing the whites on a serving platter.Mash the yolks into a fine crumble usinga fork. Add mayonnaise, mustard, lemonjuice, salt, and pepper, a dash or two ofWorcestershire sauce and Tajin andmix well.4. Evenly disperse heaping teaspoons of theyolk mixture into the egg whites. Sprinklewith a bit more Tajin and enjoy.2 tsp of lemon juice1/4 tsp salt1/8 tsp of ground pepperWorcestershire sauce to tasteTajin (chili with lemon powder) totasteAPPETIZERS & BEVERAGES9
SWEET POTATOCASSEROLE BACON BITESContributed by Dana Young (Mailelaulii Young & Keale Young)Serves: 8Quick & EasyIn my family, the sweet potatocasserole topped with goldenbrown marshmallows is theshining star at Thanksgiving—andpretty much at all Fall, Winterand Holiday family gatherings!Honestly, if I didn’t make this, I’dnot only cause a deluge of tearsspanning generations, but I mightbe disowned. #FACTS! Whenyou make it, why not take it upa notch? Our secret is to serve itin bite-sized maple sugar baconcups because there’s only oneway to make this mouthwateringmasterpiece even more desirable—and that’s with bacon! We’vediscovered a few key cooking tipsthat will help earn your place inyour family’s food hall of fame.First, shape foil into balls to helpbake that perfect bacon-cup ring.Second, roasting is our favoriteway to cook the sweet potatoes asit will yield a sweet-savory flavorcombination. And,don’t forgetto top these with marshmallows,complete with a golden brownglow. For those who like it evensweeter, add a streusel-like elementby finishing the bites with choppedroasted pecans. Talk about leavinga legacy!10INGREDIENTS1-2 packages Small Batch Maple SugarBacon Box Strips2 lbs extra-large sweet potatoes, roasted at425 degrees for about an hour1/2 stick melted butter12 large marshmallows halved, or 24 minimarshmallows2/3 cups Watson’s Barrel-Aged Maple SyrupOptional topping: roasted pecansSAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
PREPARATIONROASTING SWEET POTATOESMAKING BACON CUPS1.1.Wash the sweet potatoes and pat dry.Using a fork, poke holes in each potato.Preheat your oven to 425 F.2. Place the potatoes on a baking sheet oraluminum foil and roast at 400 degreesuntil tender when pierced with a fork,50 to 60 minutes. Don’t rush this part.The longer they cook, the sweeter thepotatoes will be.3. Remove and let cool. This can be donea day ahead4. Remove skin from sweet potatoes andpuree in a Cuisinart or with a hand-heldmixer5. Melt butter and maple syrup togetherand stir into puree. (Honestly, the morebutter and syrup the better)6. Scoop potato mixture into a plastic bagand snip one corner of the bag.Cook Small Batch Maple Sugar BaconBox Strips in muffin tins, wrapping onestrip of bacon around the inside of eachcup of a 12-muffin tin.2. Make foil forms and place these foilballs inside to help the strips hold theirshape. Cook for approximately 20-25minutes at 400 F/425 F degrees.(A side note: It helps to make the foilforms larger at the top to prevent thestrips from collapsing in. You can evenpress the foil lightly into the strip tomaintain shape)3. Remove bacon from the oven, let coolfor 20 mins or so and then transfer toan oven-proof serving platter.FILLING THE BACON CUPS1.Pipe potato mixture into the baconcups.2. Top either with mini marshmallows orlarge marshmallows halved and broilfor three minutes—make sure to watchthem so that they are golden brown ontop.3. Optional: top with roasted pecans.APPETIZERS & BEVERAGES11
HomemadeHUMMUSContributed by Rosemary Omron (Deanna Omron)Serves: 6-8Dairy Free; Gluten Free; Vegetarian; Quick & EasyINGREDIENTSPREPARATION1 can of Garbanzo Beans1.1 tbsp of Crushed Garlic2. Drain the can of garbanzo beans so thatonly the beans are left. Add the garbanzobeans to the food processor.1-2 Capfuls of Olive Oil3 tsp of Lemon JuiceA Pinch of Salt1/3 cup of Tahini SaucePull out a food processor.3. Crush the garlic and add that to the foodprocessor.4. Turn on the food processor to the pulsesetting and wait for 3 to 5 minutes untilall the ingredients are ground into apaste-like texture.5. Add 1 to 2 capfuls of olive oil to themixture in the food processor.6. Add a pinch of salt to the food processoralong with the 1/3 cup of tahini sauce.7. Wait for everything to mix together andthen taste the hummus.8. Add more ingredients such as garlic, oliveoil, lemon juice, or salt if you feel any oneof these aspects of the taste is lacking.9. Transfer the hummus to a bowl and it’sready to serve with carrots, chips, or pitabread!12SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
APPETIZERS & BEVERAGES13
BREADS &ROLLS
PUMPKINBREADContributed by Janet Castro (Abby & Alex Castro)Makes: 3 loavesQuick & EasyINGREDIENTSPREPARATION1 cup vegetable oil1.4 eggs2. Set aside.3 cups white sugar3. Mix flour and baking soda.1 1/2 tsp salt (optional)4. Add to the first mixture alternating theflour and baking soda mixture with thewater as you mix it in.1 tsp nutmeg1 tsp cinnamon1 large can of pumpkin3 cups flour2 tsp baking sodaMix the top seven ingredients together.5. Add walnuts if desired.6. Fill 3 loaf pans to 3/4 full.7. Bake at 350 degrees for 1 hour.2/3 cups water1 cup walnuts (optional)BREADS & ROLLS15
CaramelROLLSContributed by Elizabeth Riley (Ian Harper)Serves: 8Quick & EasyThis has been our traditional familybreakfast for every holiday for twogenerations and it’s Ian’s favorite.PREPARATIONNIGHT BEFORE SERVINGINGREDIENTS»1 package frozen ParkerhouseRolls»1/2 cup butter, cut into smallcubes»1 package butterscotchpudding mix (not instant)»1/2 cup brown sugar1.Place half of the frozen rolls in thebottom of a greased Bundt pan.2. Add half of the butter cubes. Sprinklewith half of the brown sugar and half ofthe butterscotch pudding mix.3. Repeat with a second layer of the same.4. Cover with a clean towel and let riseovernight.DAY OF SERVING1.Preheat oven to 350.2. Bake for 20 minutes.3. Cover with foil and bake for anadditional 10 minutes.4. Turn out onto a serving platter andserve immediately16SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
DAY OF SERVING1.Preheat oven to 350.2. Bake for 20 minutes.3. Cover with foil and bake for anadditional 10 minutes.4. Turn out onto a serving platter andserve immediatelyBREADS & ROLLS17
MAIN DISHES
EasyCHILIContributed by Cindy Farmer (Kyle Farmer)Serves: 8Quick & EasyFrom LA Times 23 years ago.PREPARATIONINGREDIENTS1.1 1/2 pounds ground round steak,beef or turkey2. Add onions and garlic and cook untilonions are tender.1 tbsp oil3. Stir in tomatoes, tomato paste, water,chili powder, hot pepper sauce, salt andgarlic salt, blending well.1 cup chopped onions1 clove garlic, crushed1 (14 1/2 oz) can whole tomatoes,undrained1 (6 oz) can tomato paste2 cup water1/3 cup chili powderBrown meat in oil on stove top.4. Bring to boil.5. Reduce heat, cover and simmer gently 45minutes.6. Add beans and cook additional 15minutes.7. Makes about 8 cups.1/4 tsp hot pepper sauce1 tsp salt1/2 tsp garlic salt1 - 15 1/2 oz can small red beansMAIN DISHES19
StuffedCABBAGEContributed by Trus Family (Eric Trus)Serves: Practically an armyFreezes Well; Quick & EasyINGREDIENTSPREPARATION2 heads of cabbagePREPARE CABBAGEFILLING16 oz white rice3 lbs ground beef (at least 15%)1 large onion choppedSalt, pepper, garlic powder totasteSAUCE60 oz tomato sauce60 oz crushed tomato2 cans tomato soup1.Cut core out.2. Set aside 2 or 3 outer leaves, boil briefly.3. Put whole remaining cabbage in boilingwater until tender, then flip over to boilthe other side (should be able to foldwithout breaking may have to removeouter sections and continue boiling innersections).4. Remove cabbage from water, and peelleaves off (you may want to use a knife).5. Devein cabbage (shave outer layer ofstem thin on each leaf to make it easierto fold).2 soup cans of water2 tsp sugar20SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
This is a family recipe brought over from the old country (Poland).PREPARE FILLINGPREPARE PAN1.1.Cook rice half way (boil for about 15minutes).2. Combine rice with ground beef, onion,and salt, pepper, and garlic powder totaste.3. Roll meat mixture into balls (roll toequal number of cabbage leaves).STUFF CABBAGE4. Flatten the meatballs.5. Place in middle of cabbage leaf.6. Fold like an envelope (stem first).Once all stuffed cabbages are in roastingpan, cover with extra boiled cabbageleaves.PREPARE SAUCE2. Combine all ingredients and pour overcabbageCOOK3. Cover roasting pan with lid or foil4. Bake at 350 for 1.5 - 2 hours7. Place folded side down in roasting pan.MAIN DISHES21
CHICKEN & DRESSINGCasseroleContributed by Janet Castro (Abby & Alex Castro)Serves: 6Quick & EasyINGREDIENTSMeat from 4 large chicken breasts2 cups cream of chicken soup or1 can1.Cut chicken (uncooked) in chunks andplace in a 9x13 inch dish.1 cup milk2. Dilute soup with milk; pour over meat.1 pkg. Pepperidge Farm dressing(can also use Stove Top)3. Mix hot water, butter and dressingtogether and crumble over top.1 cup hot water4. Cover and bake at 350 degrees for 45minutes.1 stick of margarine22PREPARATIONSAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
BREAKFASTPIZZAContributed by Janet Castro (Abby & Alex Castro)Serves: 8Quick & EasyWhen I was young we used to makethe 1 1/2 hour trip from Paris, KY toLouisville, KY to visit with my Dad’scousin and his family. They wouldalways make breakfast pizza for us inthe morning.PREPARATION1.In skillet cook sausage until brown.Drain off fat.2. Separate crescent rolls into 8 triangles.INGREDIENTS3. Place in 9x13 casserole dish.1 lb roll of sausage4. Spread to form crust. Be sure topress on sides and seal perforations. (Iusually cook the crust about 5 minutesbefore I add the toppings.)1 pkg refrigerated crescent rolls1 cup frozen loose packaged hashbrowns (thawed) (I usually add afew extra)1 cup shredded sharp cheddarcheese5 eggs, beaten1/4 cup milk1/2 tsp salt1/2 tsp pepperSprinkling of grated parmesancheese (if desired)5. Spoon sausage over crust. Sprinklewith hash browns.6. Top with cheddar cheese.7. In bowl, beat eggs, milk, salt andpepper.8. Pour over top of pizza.9. Sprinkle with parmesan cheese ifdesired.10. Bake at 375 degrees for 30-35minutes.MAIN DISHES23
EGG BITESContributed by Shira Scott (Joshua Scott)Serves: 6Heart Healthy; Slow Cooker; Vegetarian; Quick & EasyI was just looking for a breakfast thatI could make ahead of time and theneat during the work week.PREPARATION1.INGREDIENTSBell peppers (red, yellow andgreen)Onions (red and yellow)Soy Chorizo (as needed)5 eggsEgg whites (as needed)Salt and pepper (as preferred bywho is making this meal)Any other spices you would likeadded.Shredded cheese.You also want to get a siliconemuffin pan.Foil to cover the egg bites as youbake them.Heat oven to 300-325.2. Then mix in a glass 4-5 eggs and eggwhites. You don’t have to use egg whites,but it makes it a little healthier.3. Then in a pan, sauté vegetables.You can use any vegetables that youwould like. I typically use a red onion,a yellow onion, and bell peppers (red,yellow and orange).4. When they are totally cooked and slightlybrown add vegetarian Chorizo.5. Cook everything together for a minute ortwo.6. Next, place a spoon full of the vegetable/chorizo mix in the silicone pan in eachcompartment.7. Then add shredded cheese in eachcompartment.8. Then fill each compartment with theeggs. Only fill 3/4 of the way up becausethey will rise.9. Now, cover the silicon pan with foil. Thiskeeps the moisture in.24SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
10. Place carefully in the oven for one hour.Maybe check on them after 50 minutes.You should be able to stick a fork througheach one and it should be solid.11. Take them out and let them cool for 10minutes.12. Then you can eat some and the rest placein a tupperware to eat throughout theweek.13. You can also google the Starbucks eggbite recipe and other egg bite recipes. Iusually make them vegetarian but if youlike bacon, then you can make them withbacon, cheese and eggs. it’s up to you.MAIN DISHES25
Chicken StackedSPINACH ENCHILADASContributed by Shelley Barnes (Sam Barnes)Serves: Depending on your hungerFreezes Well; Quick & EasyCraved enchiladas but didn’t have timeto roll each one individually, so stacked itinstead.PREPARATIONINGREDIENTS1 cup chopped onion2. Saute onion, mushrooms, and garlicover medium heat until cooked through.Add chopped spinach and turn off heat(spinach will lightly wilt when you mixit). Add 1/2 to 3/4 of cream cheese blockand stir until softened, add sour creamand half cup of enchilada sauce. seasonwith salt and pepper to taste,2 tsps chopped garlicASSEMBLE1 1/2 cups chopped mushrooms1.2 packages Trader Joe’s (TJs) corntortillas (about 12)2 bottles TJs red enchilada sauce1 lb cooked shredded chicken breast1 package baby spinach, chopped1 small can chopped green chiles1 package block cream cheese1 1/2 cups sour cream1 package TJs shredded Mexicancheese1.Preheat oven to 350 and lightly grease9x12 pan.Dip tortillas in enchilada sauce and linethem on bottom of pan.2. Top with one-half of chicken/spinach/mushroom mixture and sprinkle 1/3 ofshredded cheese on top.3. Repeat again, and top with remainingtortillas (make sure they are covered inenchilada sauce or they’ll be dry). topwith remaining cheese.4. Cover with foil and cook for 30 minutesin 350 oven. remove foil and cook foranother 5-10 minutes or until cheese ismelted and bubbly.26SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
ORANGECHICKENContributed by Majeda Makhamreh (Maya Nasrawi)Serves: 2-3Heart Healthy; Quick & EasyINGREDIENTSPREPARATION1 cup chicken stock1.1/2 cup freshly squeezed orangejuice1/2 cup sugar1/3 cup white vinegar1/4 cup soy sauce2 cloves garlic, minced1 tbsp orange zest1/4 tsp ginger1/4 tsp black pepper1/4 tsp red pepper flakes1 tbsp cornstarch1 tbsp waterFOR THE CHICKEN4 boneless chicken breasts, cutinto chunksIn a medium size mixing bowl whisktogether the chicken broth, orange juice,sugar, vinegar, soy sauce, garlic, orangezest, ginger, black pepper, and redpepper flakes, set aside.2. Place the cubes of chicken into a bowlwith the whisked eggs, toss the chicken(taking care to let the egg drip off it) intoa large ziplock bag full of the cornstarch.Zip and shake until evenly coated.3. Heat oil and start working in batches, addthe chicken and fry until golden brownand cooked through, then transfer to apaper towel lined plate.4. Add the fried chicken to the oven dish.Whisk together a 1 tbsp. of cornstarchand 1 tbsp. of water, add to the sauce andthen pour over the chicken. Place in theoven and bake uncovered for 50 minutes,stirring every 15 minutes or so. Removeand serve immediately.3/4 cup cornstarch2 large eggs, lightly beaten2 cup vegetable oilMAIN DISHES27
TheCANNELLONIContributed by Lisa Ferro (Joseph Ferro)Serves: 4-6Quick & EasyINGREDIENTSFILLINGBESCIAMELLA2 tbsp olive oil4 tbsp butter1/4 c finally chopped onions4 tbsp flour2 tsp finely chopped garlic1 cup milk1 - 10 oz. frozen chopped spinach,defrosted, squeezed dry, chopped,cooked, drained and finely chopped.1 cup heavy cream2 tbsp butter1/8 tsp white pepper1 tsp salt1 lb. organic ground beef, ground twice4 tbsp fresh Parmesan cheese2 tbsp heavy cream2 eggs lightly beaten1/2 tsp oreganoTOPPING2-3 Cups of spaghetti sauce4 tbsp fresh Parmesan cheese2 tbsp butter, cut in tiny piecesSalt and Pepper28SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
PREPARATION1.Sauté onion and garlic in olive oil, stir inspinach and cook for 4 minutes.2. When all moisture has boiled away,transfer to a large mixing bowl.3. Melt 1 tbsp butter in skillet and brownmeat.4. Drain. Add to onion mixture. AddParmesan cheese, cream, eggs, andoregano.5. Mix gently together.FINISH1.Cook cannelloni pasta tubes asdirected.2. Drain, cool slightly and spread on papertowels.3. Preheat the oven to 375.4. Pour a film of sauce into the bakingdish.5. Fill tubes with filling and place side byside in the dish.6. Season with salt and pepper.6. Pour the besciamella over and spoonthe rest of the sauce on top.FOR THE BESCIAMELLA7. Scatter grated cheese and dot withbutter.1.Melt butter, remove from heat and stir inflour.2. Pour in milk and cream whisking untilsmooth.3. Return to high heat, stirring constantly.8. Bake uncovered in the middle of theoven for 20 minutes.9. Broil for the last 30 seconds to brownthe top.4. Boil, simmer and continue stirring 2-3minutes longer until thick.5. Remove from heat and season with saltand pepper.MAIN DISHES29
CHILE CHEESECasseroleContributed by Robert Schofield (Greg Schofield)Serves: 8Quick & EasyWe got this recipe from a familyfriend when I was about 7 years oldand have used it ever since.PREPARATION1.Grease the inside of a 9x13 glass dish.INGREDIENTS2. Add grated cheese to dish. If you wish toadd chiles do so at this time.1 lb cheddar cheese, grated3. Beat the egg whites until stiff.1 lb jack cheese, grated4. Mix flour, egg yolks, evaporated milk, saltand pepper. Fold the egg whites intothe egg yolk mixture. Pour the mixtureonto the cheese and stir with a fork untilmoistened.4 eggs, separated2/3 cup evaporated milk1 tbsp flourSalt and pepper to taste1 - 4 oz can diced green chiles(optional)Diced Ham (optional)5. Bake 45 minutes to an hour at 325degrees, or until a knife comes out clean.6. You can also add diced ham if you’d like,and leave the green chiles out, but I reallylike them.7. Serve with warm tortillas, salad andtortilla chips. My wife also uses salsa andsour cream.30SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
GRILLED SALMON& lime butter sauceContributed by Melissa Andersen (Jordan Andersen)Serves: 4Heart Healthy; Quick & EasyINGREDIENTSPREPARATION4 Salmon FiletsLIME BUTTER SAUCE1 large garlic clove, chopped1.1/4 cup fresh lime juice1 tsp. saltPuree garlic with lime juice, salt &pepper in a blender until smooth.Add melted butter & blend untilemulsified, about 30 sec.1/2 tsp. black pepper1 stick (1/2 cup) unsalted butter,meltedSALMON1.Prepare grill for cooking overmedium-hot charcoal (or moderateheat for gas stove).2. Season Salmon all over with salt &pepper, then grill for 4 minutes (lightlyoil pan if using the stove).3. Turn filets over, top each with 1tablespoon lime butter sauce & cook4 to 6 minutes until cooked through.MAIN DISHES31
Aunt Diane’sITALIAN SPAGHETTI SAUCEContributed by Michelle Gaitan (Olivia (Lulu) Gaitan)Serves: 6Freezes Well; Dairy Free; Vegetarian; Quick & EasyINGREDIENTS1 onion chopped2 garlic cloves minced2 Tablespoon olive oil1 – 28oz cans of crushed tomatoes (sheprefers the Cento brand for all cannedgoods)1 – 28oz cans of pureed tomatoes2 – 6oz cans tomato pasteMy sister in law made this sauce for ourfamily while she was visiting and it hasbecome a family favorite. Every kid inthe household has asked for the recipewhen they have departed for college.1/2 Tablespoon garlic salt1 Tablespoon dried Italian Seasoning1/4 cup Sugar1/2 cup red wine32SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
PREPARATION1.In large sauce pan sauté onion andgarlic until soft and slightly yellow incolor in olive oil.2. Add the four cans of tomatoes/paste.3. Add a small amount of water to onecan, swish it around, transfer to can#2, repeat for can #3 and #4 – addthis liquid to the sauce (and cleans thecans!).PASTA NOODLES1.Cook pasta per package direction andcover with sauceNOTE: Also super as pizza sauce!4. Simmer for 5 minutes stirring frequently.5. Add spices/sugar/wine.6. Simmer until thickens – about 45minutes. Add more wine or water if toothick.7. Occasionally stir sauce as it simmersso it doesn’t burn on the bottom of thepan.MAIN DISHES33
Bacon & SpinachCREAM CHEESE TORTELLINIContributed by Susan Brady (Brady Bosuego)Serves: 4Quick & EasyINGREDIENTSPREPARATION18 oz. refrigerated cheesetortellini1.6 strips of bacon2. Remove bacon to paper towel lined platereserving approx. 1 tablespoon of baconfat.1 clove garlic, minced1/2 cup chicken broth1-1/2 cups heavy whipping cream6 ounces cream cheese(softened)1-1/2 cup freshly grated parmesan2 cups fresh baby spinachSalt and Pepper to tasteCut bacon into small pieces and fry untilcrispy (approx. 10 min.)3. Cook tortellini according to directions(under cook approx. 1 minute since it willcook more in the sauce).4. Add to bacon fat: garlic, chicken broth,heavy cream and softened cream cheese.5. Stir until sauce is smooth and slightlythickened (approx. 5 minutes).6. Stir in the parmesan cheese and baconadding spinach until it is wilted. Seasonwith salt and pepper.7. Toss with the drained tortellini.34SAN DIEGO STATE UNIVERSITY PARENT & FAMILY E-COOKBOOK
ChickenPOT PIEContributed by Melissa Andersen (Jordan Andersen)Serves: 4Heart Healthy; Quick & EasyPREPARATION1.INGREDIENTS2 cups diced peeled potatoes1 3/4 cups sliced carrots1 cup butter, cubed2/3 cup chopped onion1 cup all-purpose flour1 3/4 tsp salt1 tsp dried thyme3/4 tsp pepper3 cups chicken brothPreheat oven to 425 degrees. Placepotatoes & carrots in a large saucepan;add water to cover. Bring to a boil.Reduce heat; cook, covered, 8-10minutes or until crisp-tender; drain.2. In a large skillet, heat butter overmedium-high heat. Add onion; cookand stir until tender. Stir in flour &seasonings until blended. Gradually stirin broth & milk. Bring to a boil, stirringconstantly; cook & stir 2 minutes or untilthickened. Stir in chicken, peas, corn &potato mixture; remove from heat.3. Unroll a pie crust into each of two 9in. pie plates; trim even with rims. Addchicken mixture. Unroll remainingcrusts; place over filling. Trim, seal &flute edges. Cut slits in the tops.4. Bake 35-40 minutes or until crust islightly browned. Let stand 15 minutesbefore cutting.1 1/2 cups whole milk4 cups shredded cooked chicken1 cu
3. Crush the garlic and add that to the food processor. 4. Turn on the food processor to the pulse setting and wait for 3 to 5 minutes until all the ingredients are ground into a paste-like texture. 5. Add 1 to 2 capfuls of olive oil to the mixture in the food processor. 6. Add a pinch of
SAP has developed a new radio frequency (RF) concept. This RF cookbook helps developers to begin working in the RF framework. It answers frequently asked questions and helps to avoid common errors. This RF cookbook also provides some useful tips about the standard layout and screen structure that should be applied in the standard transactions.File Size: 299KBPage Count: 59Explore further[PDF] SAP EWM RF Cookbook - Free Download PDFdlscrib.comEWM RF Cookbook SAP blog of John Kristensenjksap.wordpress.comRF Cookbook - Part I Description - SAP Communityarchive.sap.comRF Cookbook - Part I Descriptiondocshare01.docshare.tipsSAP EWM RF Framework - SlideSharewww.slideshare.netRecommended to you based on what's popular Feedback
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Explain: Cookbook vs. Inquiry We gave you a mystery card and the card’s content should have either the characteristics of a cookbook lesson or an inquiry lesson. Our room will be divided in half. The left side of room will be cookbook, and the right side of the room will be inquiry. Your task is to determine which side of
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