Project Cornerstone's Recipes for Life

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					Project Cornerstone's
  Recipes for Life
                          Dedication
    Project Cornerstone dedicates this special collection to you.


Whether you are a parent, teacher, caring adult, child, youth, business
person, city official, friend, or any combination of the above, you have
   the power to make a tremendous difference in this community.


 We hope this book demonstrates how even a simple act like cooking
    together creates much more than good food; it creates lifelong
 memories. And, we hope it inspires you to continue to build assets,
celebrate your traditions and share your personal history; for these are
             the ingredients of life that enrich and endure.


             So enter here with us and share our heritage.




                                   3
                   Notes




This book was created & published with the help of

       www.HeritageCookbook.com

                Printed in Canada

                      2008


                        4
     Table of Contents
Appetizers                   7
Soups                       19
Salads                      29
Vegetables & Side Dishes    39
Meat and Game               57
Poultry                     69
Baked Goods                 83
Desserts                   101
6
Appetizers
It all started a few years ago when Mike's dad took our family to
Chinatown to a little hole-in-the-wall restaurant. There was a woman
sitting at a table making won ton. She was able to wrap them really fast
and made lots of them. The kids were entranced. From then on, our
family has made won tons together or with friends. Taylor and Jason
were hanging out one day and decided to make them. Taylor loved
showing Jason how to make something from his heritage.

Taylor Jung is a Bellarmine student and Gretchen, his mother, is a
teacher at Graystone Elementary School.




                                   8
Basic Won Tons
Submitted By: Gretchen Jung
7 canned water chestnuts, finely chopped
1 1/4 lb. ground lean pork
1 green onion, finely chopped
1tsp. salt
1/2 tsp. sugar
1 T. oyster sauce
dash of pepper
1 1/4 T. of cornstarch
1 small egg
1 package won ton skins (about 80 skins)

Combine water chestnuts, pork, and green onions in a bowl. Add
seasoning ingredients and mix well. Put 1 teaspoon of filling in each
wrap. Fry them or put them in soup.

10-12 servings




                                   9
Christmas Punch

Instructions: Cook the cinnamon with the hibiscus in 1 gal. of water for
20 min., wash the tamarind and cook it in 3 c. of water. Once cooked,
peel the tamarind and squeeze until you are left with a pulp; add the
pulp to cooking water and stir. Add this pulp mixture to the cinnamon
and hibiscus. Next cut the tejocotes into fourths and the guava and
apple into small pieces. Add the fruit to the mixture in the pot. Add
prunes, simmer for an hour. In a pan begin to caramelize the sugar,
about 4 T. Just when the sugar is at the point of caramelizing pour into
pot. Sweeten with remaining sugar to your liking. Serve in individual
cups, add tequila to your liking and a few finely chopped nuts to the
top. You are ready to enjoy! We enjoy this punch with Christmas
dinner. The tradition started with my mother and now she is happy that
I make it for my family.

Artwork by Eva Martinez, a 6th grader.
                                  10
Ponche de Navidad
Submitted By: Guillermina Gómez
1/2 lb. de Jamaica (hibiscus)
1/2 lb. de tamarindo, tejocotes, manzana, ciruela pasa
(1/2 lb. of tamarind, small orange fruit, apples, prunes)
1/4 lb. de nuez (nuts)
1/4 de una guayaba (1/4 of a guava)
1/2 lb. de caña (sugarcane)
2 varitas de canela (cinnamon sticks)

Se pone a cocer la canela, aparte se coce la Jamaica se cuela también, el
tamarindo se pela y se coce, se apreta con las manos limpias para que
quede una pulpa, se le agregra a la canela, el tamrindo y la Jamaica
después se le ponen los tejocotes, la guayaba picadita en pedazos
pequeños, se le pone la ciruela pasa entera. Corta la manzana en
cuadritos pequeños y se deja cojer todo como por una hora. Después
se pone a requemar azúcar en una sartén grande como unas cuatro
cucharas grandes y cuando esta a punto de caramelo se le vacia a la olla
grande donde ya estan todos los ingredientes, se termina de endulzar al
gusto, se le pone tequila al gusto y se le pone 1/2 libra de nuez picadita
finamente y a disfrutarla. Siempre tomamos este ponche con la cena de
Navidad. La tradición empezó con mi mamá y ahora ella esta contenta
que yo lo hago para mi familia.

Guillermina is a Los Dichos parent at Willow Glen Elementary School.




                                    11
12
Witches Brew Punch
Submitted By: Jaymie Webber
2 qt. apple cider, chilled
1 6oz. frozen purple grape juice concentrate, thawed
1 pt. orange sherbet
1 chilled bottle ginger ale 33.8 oz.-not a full 2 L. bottle

Combine apple cider and the thawed can of concentrated grape juice in
a punch bowl. Scoop out sherbet and float on top of punch, then add
ginger ale. The sherbet will froth a bit when the ginger ale is added - stir
gently just to combine ingredients and keep the top frothy.

When I was growing up, my mom would make this punch for my
Halloween birthday parties. Now, so many years later, we still have it
on Halloween. In a clear glass punch bowl the liquid is dark and the
orange sherbet floating on top gives the look of a bubbling cauldron - so
cute.
The skeleton in this picture was a birthday present from my son - sweet
boy!

Jaymie is an ABC parent at Willow Glen Elementary School.




                                    13
Bacon Rye Breads
Submitted By: Lori Maitski
Everyone loves this from kids to adults. I am always asked for the
recipe. This makes a great snack!

1 lb.of bacon cooked and crumbled or Hormel precooked bacon
1 can chopped olives
2 1/2 c. shredded sharp cheddar cheese
mayonnaise to mix
cocktail rye bread and sourdough baguette

Preheat oven to 350. Mix the bacon, olives, cheese with enough
mayonnaise so that it can be spread. Spread the mixture on cocktail rye
or slices of baguette. Put on a cookie sheet and cook in oven until
everything is melted and brown. Serve warm. This freezes well.

15 servings

Lori is a TABP (Taking Asset Building Personally) facilitator and the
coordinator of parent volunteers for Project Cornerstone.




                                  14
Bocaditos de Atún
Submitted By: Erika Reyes
Erika is a Los Dichos parent at Willow Glen Elementary School.

3 latas atún blanco (3 cans white tuna )
1/3 taza de mayonesa (1/3 c. mayonnaise)
1/4 taza de leche evaporada baja en grasa
( 1/4 c. of light evaporated milk)
1 taza lechuga picada finamente (1 c. iceberg lettuce)
1 jitomate mediano picado (1 med. tomato chopped)
1/4 de taza de cebolla picada (1/4 c. of onion chopped)
1/4 de cucharadita pimienta (1/4 tsp. of pepper)
1 paquete de pan doble fibra Bimbo (1pkg double fiber bread)

Combina el atún escurrido, la mayonesa y la crema. Agrega la lechuga,
jitomate, cebolla, sal y pimienta. Corta las orillas del pan, coloca 4
rebanadas de pan formando un cuadro grande y presiona para que se
peguen. Se pone 1/2 taza de atún sobre el pan y se enrolla. Envuélvelo
en plastico y refrigéralo por lo menos 1 hora. Repite el proceso. Quita el
plástico y corta rebanadas de 1 pulgada. Sírvelos encima de la lechuga.

Combine tuna drained, mayonnaise and evaporated milk. Add the
lettuce, tomato, onion, salt and pepper. Cut off the crust of the bread.
Place 4 slices of bread on a plate forming a large square, press so bread
somewhat sticks. Put 1/2 c. tuna on the bread and roll it. Place it in
plastic wrap and refrigerate for at least 1 hour. Repeat the process. Take
off plastic, cut into 1" slices. Serve on top of lettuce.




                                   15
Delicious LUMPIA
Submitted By: Edith Steranka
My mom taught me how to make lumpia without a recipe. It took me 3
days to put it down into writing, but now I have it to pass down to my
kids!

2 T. vegetable oil
1 lb. ground beef (options: shredded chicken or fried tofu)
1/2 c. chopped onion and 2 cloves garlic, minced
1 c. each julienne sliced carrots and sliced string beans
1 c. bean sprouts
1 T. soy sauce and ground black pepper and salt to taste
30 lumpia wrappers (square)
1 egg white
1-2 c. vegetable oil for frying

Heat 2 T. oil in wok over med. heat. Sauté onion, garlic. Add ground
beef & cook. Stir in carrots, beans, bean sprouts. Add soy sauce &
season with salt/pepper. Cover & simmer until vegetables are cooked.
Drain filling in colander & cool.
Place 2 tsp. cooled filling on each wrapper, leaving 1" space at both
ends. Fold nearest edge of wrapper over the filling & roll once toward
center, then fold sides over the filling & continue to roll neatly and
tight. Moisten open side of wrapper (~1/2") w/ egg white to seal. Cover
each layer of lumpias w/ plastic wrap to keep from breaking/sticking
together.
Heat 1/2" oil in skillet over med. heat to 375. Slowly slide lumpia one
at a time into skillet, lower heat. Fry to golden brown. Drain excess oil
from lumpia.

Edith is a homemaker and coach for robotics and Destination
Imagination.

15 servings




                                   16
Gina's Crab Mold
Submitted By: Karen Conrad-Gibbons
For over 10 yrs my extended family has spent Christmas at our Lake
Tahoe cabin. On Christmas Eve we enjoy yummy appetizers instead of
a formal dinner!

1 can of crab
1 can cream of mushroom soup
1 c. celery, finely chopped
3 green onions, finely chopped
1 T. gelatin
1 c. mayonnaise
1 T. Worcestershire sauce
1 tsp. water
8 oz. cream cheese, softened
1 tsp. pepper

1. Heat soup in a medium sauce pan. Stir in gelatin to dissolve.
2. Add the remaining ingredients and heat on very low until cream
cheese is well mixed in.
3. Pour into an oiled mold and chill until firm.
4. Remove from mold and put on a serving plate.

Serve with crackers or bread. This is one of our favorites and if it's not
available, well, it must not be Christmas! Great for a cocktail party.

12 servings

Karen is a teacher in San Francisco.




                                    17
Jaymie's Bean Dip
Submitted By: Jaymie Webber
This is a great recipe for get-togethers and men love it! My husband
asks for it every time we have an event!

1 8 oz. block of cream cheese, softened
1 can of refried beans (unseasoned)
1 envelope of enchilada seasoning mix- (NOT taco seasoning)
1/2 c. sour cream
shredded Monterey jack cheese for the top

Mix the first 4 ingredients well. Put in a glass pie plate and top with
jack cheese. Bake until cheese is melted and serve with tortilla chips.

Jaymie is an ABC parent at Willow Glen Elementary School.




Pastrami Dip
Submitted By: Betty Williams
This is the most requested recipe I have. It is great for any occasion and
has become a real favorite at University of Texas Longhorn tailgates!

1 c. sour cream
1 c. mayonnaise
1 pkg. thinly sliced pastrami chopped fine
1 T. minced onion
1 tsp. dried parsley
1 tsp. beau monde (Spice Islands seasoning)

Mix all the ingredients together and refrigerate overnight. I like to serve
this in a hollowed out bread round with bread cubes for dipping. I
usually triple the recipe. Betty is a retired teacher from Oak Grove High
School and one of Karen Haley's favorite teachers!




                                    18
Soups
Christmas in the Bernus household would not be complete without a
bowl of this traditional Filipino comfort food.

Every Christmas Eve, immediately after midnight mass, my large
extended family would gather to open presents and celebrate the
holiday. Eating arroz caldo reminds me of my mother who made this
aromatic dish and my father who always needed to "taste" it to make
sure it was "just right". It also reminds me of just how lucky I was to
have so many cousins, aunties, uncles, lolas and lolos (grandparents) to
support me.

This dish is especially good with a squeeze of juice from a "calamansi"
- size of a kumquat, tastes like a mix of an orange and lemon. It is
extra special to me because I've never seen it anywhere except at
Filipino homes and backyards. When I bought my first home, my
father brought me a calamansi tree, so I'd have ALL the ingredients I
needed for proper Filipino dishes like arroz caldo.



                                   20
Arroz Caldo con Pollo
Submitted by: Sheila Bernus Dowd
5 T. vegetable oil or corn oil
4 T. minced garlic
1 2" piece of ginger, cut crosswise into 1/2" slices
1 large onion, peeled and diced
1 1/2 c. uncooked rice
10 c. water
1 2 1/2 lb. chicken, cut into bite sized pieces
1 1/2 tsp. fish sauce (patis)
1/4 c. finely chopped scallion
1/4 tsp. ground black pepper
squeeze of calamansi ( lemon if unavailable)

In a stockpot, heat 3 T. of oil and sauté 2 T. of garlic, ginger and onion.
Garlic is done when light brown and the onion translucent.
Add the rice and sauté for 5 minutes. Add water. Bring mixture to a
boil, stirring occasionally. Reduce heat to simmer, add chicken and
cook for 30 minutes or until rice is done.
Heat the remaining 2 T. oil in skillet and fry remaining 2 T. of garlic
until brown. Set aside.
When rice is cooked, add fish sauce and continue cooking over low heat
3-5 minutes. Sprinkle garlic, chopped scallion and pepper on top.
Squeeze calamansi/lemon for extra flavor.
Makes 4-6 servings.

Sheila is the communications and development director for Project
Cornerstone.




                                    21
We make this recipe on special occasions like birthdays, Christmas and
when the family gets together. My grandmother loved to make this
recipe and it is wonderful because now I share this recipe with my
children and hope that they will share it with their children as well.
When I eat it, each spoonful is like watching a movie because I begin to
remember the beautiful moments we spent with the family and my
grandfather who is no longer with us.

Laura is a Los Dichos parent at EDS Elementary School. Laura is
pictured here on the far right with her daughter and other Los Dichos
parents.




                                  22
Pozole
Submitted by: Laura Santana
1 pork leg (4 lbs.)
1 onion and 4 cloves of garlic
3 tsp. of salt and pinch of pepper
2 gal. of water
2 lbs. of guajillo chilies
1 onion and 4 cloves of garlic for chile
pinch of pepper
4 whole cloves
optional - 1/3 c. of peanuts
1 3 lb. can of hominy
4 T. chicken bouillon
2 tsp. oregano

In a large stockpot cook meat in water with the onion, garlic, salt and
pepper for an hour and a half on medium heat. Now make the chile
sauce.
Put the chile, onion, garlic, pepper and cloves in a medium saucepan
and boil for 10 minutes until everything is tender. Place in a blender,
adding the nuts if desired, and blend until liquid. Add this chile sauce to
the meat once the meat is cooked. Add can of rinsed hominy and mix
meat mixture. Add 4 tablespoons of chicken bouillon and the oregano
and simmer for 30 minutes. Cut the following vegetables to serve with
the pozole: 1 lettuce or cabbage shredded, 1 sliced radishes, chopped
onion, lemons cut in wedges, dried oregano and hot sauce to your
liking.




                                    23
24
Pozole in Spanish
Submitted By: Laura Santana
4 lbs. de pierna de puerco
2 galones de agua
3 cucharaditas sal y muy poco pimienta
2 lbs. de chile guajillo
1 cebolla y 4 dientes de ajo para la salsa de chile
4 clavo entero
opcional - 1/3 taza de cacahuates
1 lata de granos de maiz enjuagado (3 lbs.)
4 T. de caldo de pollo
2 tsp. de orégano
verduras para servir con el pozole-lechuga o repollo, rábano
cebolla y limones

En una olla grande, caliente la carne en agua con cebolla, ajo, pimienta,
y sal por una hora y media a fuego mediano. Ahora, prepara el chile:
Poner el chile, cebolla, ajo, pimienta, y clavo en una cazuela y dejar
hervir por 10 minutos hasta que este tierno. Poner todo en la licuadora,
junto con los cacahuates, licuar bien hasta que esté líquido. Añade la
salsa de chile a la carne cuando ya está cocida la carne. Añade los
granos de maíz. Mezcla. Añade el caldo de pollo y el orégano y deja
hervir por 30 minutos a fuego lento. Corta las verduras para servir -1
lechuga o repollo picado, rábanos en rebanadas, cebolla, y limones en
rebanadas. Agregar orégano y chile al gusto.

Esta receta la hacemos en días especiales como cumpleaños, Navidad y
cuando se junta la familia. Mi abuelita le encanta hacer esta receta y es
muy bonito porque ahora yo la comparto con mis hijos y espero que
ellos la compartan con sus hijos también. Cuando la como, cada
cucharada es como ver una película porque empiezo a recordar los
momentos que pasamos con toda la familia y con mi abuelo que ya no
está con nosotros.

Laura is a Los Dichos parent at EDS Elementary School.
Artwork by Kathleen Silva, a 7th grader.




                                   25
Matzo Balls for Chicken Soup
Submitted by: Farrell May Podgorsek
Here are the matzo balls for the Chicken Soup recipe. You can reduce
the chicken fat or substitute oil, but they will not taste nearly as good.

1/3 c. chicken fat, reserved from top of soup, melted
2/3 c. chicken broth
2 eggs, beaten
1 scant c. of matzo meal
1/2 tsp. salt
2 qt. chicken broth or water, seasoned with chicken bouillon

Combine melted fat, broth and eggs in a bowl until combined. Add
matzo meal and salt and stir until well mixed. Place in refrigerator. The
mixture will be very soupy but after it is cold it will firm up.

Bring soup or water to a boil. Form round balls with the matzo meal
mixture. Wetting hands with cold water helps. Drop balls into boiling
liquid, and when they come to the top, cover pot and turn down flame
to maintain a simmer. Cook 25 minutes without peeking in the pot.
Remove the matzo balls and serve with the chicken soup

8 servings

Farrell is a TABP facilitator and library media assistant at Horace Mann
Elementary School.




                                    26
Sopa de Cebolla/Onion Soup
Submitted by: Socorro Jimenez
Yo hago esta sopa cuando no tengo mucho tiempo. I make this soup
when I have little time.

1/2 kg. de cebolla ( 1 lb. of onion)
4 T. de mantequilla (4 T. of butter)
tomillo al gusto (thyme to your liking)
laurel al gusto (bay leaf to your liking)
4 tazas de agua caliente (4 c. of hot water )
2 cuadripollo (2 cubes of chicken bouillon)
2 tazas de queso (2 c. of grated cheese)

Fria suavemente la cebolla en la mantequilla, revuelva constantemente
hasta que esté transparente, agrege el tomillo y el laurel, vierta el agua
caliente y agrege los cuadripollos, deje hervir durante 5 minutos. Sirva
muy caliente. Espolvoree el queso por encima.

Sauté the onion in the butter stirring constantly until the onion is
transparent. Add the thyme and bay leaf, pour in the hot water and add
the bouillon cubes. Let the mixture boil for 5 minutes. Serve very hot
with the grated cheese on top.

Socorro is a Los Dichos parent at EDS Elementary School.




                                    27
Sopas de Verduras
Submitted by: Edith Rivera
This recipe is for vegetable soup.
Edith is a Los Dichos parent at Galarza/Hammer Elementary School.

pollo (chicken)
zanahoria (carrots)
apio (celery)
ajo (garlic) y sal (salt)
1 lata de grano de elote (can of corn)
1 cucharadita de Nor Zuiza (1 tsp. chicken bouillon)
arroz (rice)

Se corta el pollo en pedazos chiquitos. En una olla se pone a cocer el
pollo con un ajo y sal al gusto. Se pican 4 ó 5 zanahorias, un rollo de
apio. Se agrega a la olla con el pollo para que se cocine. Le pones la
latita de elote, le pones una cucharadita de Nor Zuiza y sal al gusto. En
otra olla pones poquito arroz a cocer. Después que esta el arroz
sancochado se la pones a la olla de pollo para que se acabe de cocer y
cuando la zanahoria esta blandita, ya esta lista la sopa.

Cut the chicken in small pieces. Cook chicken in a pot with a clove of
garlic, salt to taste. Chop 4-5 carrots, and stalk of celery, add to the pot
of chicken to cook. Add the corn, chicken bouillon and salt to taste. In
another pot, begin to cook the rice. When it is at parboil, add it to the
pot of chicken to finish cooking. When the carrots are tender, the soup
is ready.




                                     28
Salads
This cranberry mold is not exactly a salad in itself but is a great gelatin
molded way to serve cranberry sauce at the holidays. We love it!

Check the picture of this tree for Bungles and Wumps- our two cats.

Anne is an asset builder in her community.




                                    30
Cranberry Mold
Submitted By: Anne Spohn
1 8oz. can crushed pineapple reserving juice
2 T. lemon juice
1 3 oz. package raspberry jello
1 16 oz. can whole berry, cranberry sauce
1/2 c. water
2/3 c. finely chopped celery
1/2 c. chopped pecans
1 sm. can, mandarin oranges, drained

In a saucepan, mix pineapple juice, 1/2 c. water and lemon juice to boil.
 Remove from heat and add jello, stirring thoroughly. Put in
refrigerator 30 minutes or so to set a bit before adding the rest of the
ingredients. Stir in fruits, celery and pecans- pour into greased jello
mold and refrigerate.

8 to 10 servings




                                   31
Anne's Santa Fe Pasta Salad
Submitted by: Jaymie Webber
The combination of flavors here is unbelievable- and though they may
sound strange, this pasta salad is terrific!

8 oz. spiral pasta (cooked)
1 lg, can of corn
1 can black beans
1 avocado
3-5 jalapeño slices (chopped)
Dressing:
1/2 c. peach or apricot preserves
1/4 c. lime juice
2 T. vegetable oil
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt

Cook the pasta, add it to the corn and beans in a large bowl. Separately
mix the dressing ingredients and then add it to the pasta mixture. Chop
and add the avocado and jalapeños- and chill.

Jaymie is an ABC parent at Willow Glen Elementary School.




                                    32
Ensalada de Nopales
Submitted by: Sara Ramirez
I am the mother of triplets. On their birthday I always invite friends and
family. Since their first birthday, it is customary I make cactus salad.

aguacate (avocado)
rábanos (radishes)
repollo (cabbage)
nopales (cactus- cleaned, diced and boiled)
queso fresco, (cheese)
frijoles de la olla (cooked pinto beans)
limón (lemon)
cilantro
sal (salt) y pimienta (pepper)

Se mezcla el repollo, rábanos, cilantro y cuando esté listo para servir,
pongale el resto. Póngale suficiente limón para mantener el aguacate
verde.

Soy madre de trillizos y cuando es el cumpleaños de ellos tengo
muchos invitados entre amigos, familiares, y vecinos. Desde su primer
cumpleaños he tomado como costumbre hacer mi ensalada de nopales
que alcanza y gusta a todos.

Mix the cabbage, radishes, cilantro, and when ready to serve add the
rest. Be sure to use enough lemon to keep the avocado from browning.

This is enjoyed by all!

Sara is an ABC parent at Willow Glen Elementary School.




                                    33
Ensalada de Pollo
Submitted by: Edith Rivera
This is chicken salad.
Edith is a Los Dichos parent at Galarza/Hammer Elementary School.

2 pechugas de pollo (chicken breast)
1 lata de granos de elote escurridos (can of corn drained)
3 zanahorias (carrots) y 2 papas (potatoes)
1/2 lechuga (lettuce)
mayonesa (mayonnaise) y crema (sour cream)
1 ajo (clove of garlic) y sal (salt)
caldito de chiles en vinagre (juice from chilies in vinegar)

Se cocen el pollo con ajo y sal. Ya cocido se deshebra. Se pican las
zanahorias, papas y se ponen a cocer. Se pica 1/2 lechuga finita y se
agrega al pollo y veduras cocidas en un tazon grande, se revuelve,
agrega el elote, mayonesa, crema, 2 chorritos del caldito de los chiles en
vinagre, revuelve con una cuchara. Mayonesa y la crema hasta que se
mezcle. Esta ensalada se acompaña con tostadas y chile Tapatio.

Cook the chicken with garlic and salt. Once cooked, shred the chicken.
Chop the carrots and potatoes and put them to cook. Once cooked,
place them in a large bowl with the chicken. Chop the lettuce finely and
add it along with the corn, mayonnaise, sour cream and a few drops of
the juice from chilies in vinegar. Keep adding mayonnaise and sour
cream until it is well mixed. This salad is served with tostadas (crispy
corn tortillas) and Tapatio chile sauce.




                                    34
Grandma's Jello
Submitted By: Leah Verhoeven
This recipe is a very old family favorite and my automatic request at
family meals and get togethers. My grandpa's sister shared the recipe
with my grandma, who passed it to my mom. Now I get to make it for
holiday dinners.

Leah serves on the Project Cornerstone Steering Committee and is
co-chair for the Awards Breakfast committee.

Artwork by Emily Wu, a kindergartener.

1 pkg. vanilla pudding (cook and serve, not instant)
1 pkg. orange jello (strawberry and raspberry are good too)
2 c. water
1 pkg. (3 oz.) cream cheese (softened)
1 can mandarin oranges (optional)
1 8 oz. container of Cool Whip

Combine pudding mix, jello mix, and water and cook according to
directions on pudding box. When cool, add softened cream cheese, then
mandarin oranges and Cool Whip. Refrigerate at least 2-3 hours;
overnight is best.

10+ servings




                                  35
Mandarin Orange Salad
Submitted by: Colleen Hirano
This is one of the first green salads my children would eat! It has not
only fruit in it, but a sweet dressing too. I got it from my friend Deb.

1 1/2 heads leaf lettuce
1/2 c. toasted pecans
3-6 green onions, chopped
1 sm. can mandarin oranges
dressing
1 tsp. salt (or less)
7 T. sugar
8 T. vinegar
1 c. oil
6 tsp. parsley, chopped
dash Tabasco

Toss salad ingredients together in bowl. Drizzle dressing over and toss
again.

The dressing recipe makes a lot. Use the amount to your preference and
save the rest.

5-6 servings

Colleen is a TABP facilitator and Project Cornerstone volunteer.




                                    36
Walnut Pear Salad
Submitted by: Karen Haley
We enjoy this salad during the holidays. It has pleasing combinations
of sweet/tart flavors and crunchy/soft textures.

1 head butter lettuce
1 head romaine lettuce
2 asian pears
1 1/2 c. candied walnuts
Good Seasons Italian salad dressing

1. Wash and cut butter and romaine lettuce heads
   into bite size pieces.
2. Pat lettuce dry and place in large salad bowl.
3. Slice asian pears into thin slices about 1" long
   and add to lettuce.
4. Add candied walnuts and then toss with dressing.

6-8 servings

Karen serves on the Project Cornerstone Steering Committee, is
co-chair for the Awards Breakfast committee and is a TABP facilitator.




                                  37
38
Vegetables & Side Dishes
40
Lefse
Submitted By: The Rodenberger Family
2-2 1/2 c. mashed potatoes - about 3 med. white or russet
1/3 c. whole milk or half and half
3 T. melted butter or margarine
pinch of salt
1 1/2 c. flour, plus more for rolling out dough

Mix all ingredients except flour. Knead in flour adding more to make a
dry dough - you may need quite a bit of flour. Roll into a very thin
(almost paper thin), 10-inch circle. Using a long, thin spatula, scrape
lefse off board and transfer to medium/hot, ungreased, griddle. Cook
until dark spots begin to form, then turn and cook on other side. Cool
on a rack. Best eaten the same day but can be refrigerated or frozen,
sealed in a plastic bag. Spread with butter and sprinkle with sugar.
Fold in half, then into a triangle. In the words of my grandma - Good
Luck!

Lefse is a Scandinavian flatbread like a tortilla. My grandma, Vendla
Nelsen Apel, came to the USA from Norway as a girl. She would have
lots of lefse on hand whenever we visited and always served it on a
hand painted china plate for Thanksgiving and Christmas. My dad
remembers taking it to school for lunch. My grandmother taught my
mom, aunt and cousins how to make it and now my mom makes it for
Christmas in memory of my grandma. We like it best with butter and
granulated sugar.

This is my son, Ben, making lefse with my mother, Jo Apel.
Shari is an ABC parent at Shallenberger Elementary School.




                                  41
Three weeks before Christmas, Mama, Papa (both pictured above), and
I would gather in my kitchen at 7:30 a.m. We would have the filling in
a large pot, a large wooden board, a huge bag of flour, and lots of shirt
boxes. Wearing our aprons, we would mix up the dough and start
rolling it out on the large wooden board. Papa always did this job even
though his hands were crippled. His fingers were curled up and it was
hard for him to grasp the rolling pin. He also had plenty to say in
Italian to Mama - the dough was too hard, too soft, needed more flour.
It was never, never just right! Mama always said it was perfect and he
didn't know how to do it. They would argue like this all morning long.
It was part of the rhythm of working.

(Story continued...see Nutini Ravioli - Pasta)




                                   42
Nutini Ravioli - Filling
Submitted by: Yvonne Wegener
Meat Filling:
3 chicken breasts cooked and finely chopped
1 lb. hamburger and 1 lb. pork cooked separately
salt/pepper to taste
4 eggs-raw
1/2 loaf sweet french bread, no crust, crumbled small pieces
1 pck. frozen spinach and 1 pck. frozen swiss chard
3/4 cup grated Romano and Parmesan cheese combined
1 can hot chicken broth
1 bunch of parsley
1/2 cube of butter
1/2 tsp. of thyme leaves
1/2 tsp. of marjoram and rosemary leaves

Defrost spinach and chard. Take 1/2 cleaned bunch of parsley, spinach,
and chard and chop in food processor. Cook in 1/2 cube butter in frying
pan. Soak bread in can of hot broth. Add a couple of T. chopped raw
parsley to bread. Cook hamburger and pork separately. Drain grease.
Combine all of the above in large bowl with hands. Add cheese,
seasonings and eggs. Filling is now ready.

Proceed to Nutini Ravioli - Pasta recipe next for step 2.

10-12 servings




                                   43
This recipe began out of desperation! While sitting in a meeting in San
Diego, the clock ticking the minutes before I had to leave to catch a
plane back home to San Jose, I suddenly realized that I had my
grandchildren and several of their friends coming over that evening
while the parents went to a concert. I had not shopped for dinner and
knew I did not have time to after the plane landed.

Moaning my fate of dining on fast food, I opened the pantry and was
not immediately happy to find that pasta was my only other option.
Then I had an inspiration. Let's do dinner without plates or service
utensils! The evening was such a success that the kids asked if we
could do it again the next day for lunch! It remains their favorite meal
at Nana's!




                                   44
Spaghetti on the Table
Submitted by: Jackye McClure
spaghetti sauce (homemade or your favorite store brand)
spaghetti, cooked al dente (1/4 lb. per person)
grated Parmesan cheese (fresh is best!)
your choice of raw veggies sliced into strips
newspaper or sheets of construction paper
(enough to cover your dining table surface)
plastic wrap (enough to cover your dining table surface)

Cover your dining surface with newspaper or sheets of construction
paper. It might even be a fun idea to have the kids color pictures and
use them as the first layer of protective covering. Next, "wrap" the top
of the table with plastic wrap, taking care to bring the wrap slightly
under the table to ensure that it will stick. Overlap the plastic so there
will not be "leaks" to the surface.

Heat the spaghetti sauce and cook the spaghetti. Make a large circle on
the dining surface with the grated cheese. Scatter the raw vegetables
around the outer ring.
After the spaghetti is cooked al dente (slightly firm but done), drain,
and dump it in the middle of the circle of grated cheese.
Spoon the sauce on top of the spaghetti.
Make sure all of the children and the adults have washed their hands,
give everyone large napkins, and dig in! Clean up is a breeze, just roll
up the plastic wrap and the paper, and put the children in the shower!




                                    45
SPAM Musubi, otherwise known as Japanese rice balls and fried spam
wrapped in roasted seaweed, is practically a staple in every Japanese
American household. At a party, picnic or potluck, SPAM musubi is the
perfect compliment to any meal. Every road trip ever taken by our
family has always included a tupperware full of SPAM Musubi. Visit
Hawaii, and you can find SPAM Musubi in just about every market,
convenience store or fast food restaurant. Definitely a feel good food,
SPAM Musubi always reminds us of our 2004 Hawaiian vacation!

Doreen is an ABC parent at Baker Elementary School.




                                  46
SPAM Musubi
Submitted by: Doreen Ogata
12 oz. can of SPAM
roasted seaweed
Yoshida's Marinade or any teriyaki sauce
5 c. cooked Japanese rice
SPAM Musubi plastic mold - optional

Wash and cook 5 cups of Japanese rice. While rice is steaming, slice
spam into approximately 10 thin pieces. I use SPAM Lite, but you can
use regular SPAM or turkey SPAM as well. Marinate 5-10 minutes in
Yoshida's marinade. Fry marinated SPAM on low to medium low heat,
careful not to burn the spam. When completely browned, place fried
SPAM on paper towels and set aside. Cut roasted seaweed in half
lengthwise. The width of each half should fit the length of each slice of
SPAM. If you are using a SPAM musubi maker, place the 1/2 roasted
seaweed on a plate, followed by the musubi mold on top. Fill the
rectangular mold with a little less than 1/2 cooked rice, followed by one
slice of SPAM and top with the same amount of rice. The musubi
maker also includes a thin press with a handle. Dip this into water and
use to press down layers of rice and SPAM to form a rectangle. While
you are pressing down, also pull up the rectangular mold. This will
automatically release and form a SPAM musubi. After all musubis are
made, slice each in half with a sharp knife and serve!

20 servings




                                   47
Baked Spaghetti
Submitted by: Rita Maczka
A dear friend taught me this recipe when I first got married and had to
learn to cook on a shoestring. I remember her patience each time I make
it.

8 oz. thin spaghetti noodles, broken into 1/4.
1 lb. lean ground meat
4 c. tomato sauce (4 - 8oz. cans)
1 T. garlic salt
1/2 tsp. pepper
1/4 c. grated Parmesan cheese
8 oz. shredded Mozzarella cheese
1/3 c. grated Parmesan cheese

Cook spaghetti according to pkg. directions, then drain; rinse in cool
water. Set aside.

Brown meat and drain fat. Add tomato sauce, garlic salt, pepper, chili
powder, and 1/4 c. Parmesan cheese. Mix well. Add cooked spaghetti
and mix again.

Pour into greased 9x13 baking dish and top with Mozzarella and 1/3 c.
Parmesan cheese. Cover lightly with foil and bake at 375, for 35-40
min.

Great with layered salad and garlic bread.

6-8 servings.

Rita is a secretary at Graystone Elementary School.




                                   48
Cheesy Potatoes
Submitted by: Karen Haley
This is a favorite dish for my children. I think it probably has a fancy
French name, but they just call it "Cheesy Potatoes".

1 clove of garlic
2 lbs. baking potatoes
5 oz. Gruyere cheese
1 c. heavy cream
salt and pepper

Preheat oven to 350 degrees.
Grate Gruyere cheese and set aside. Thinly slice potatoes and set aside.
 Thoroughly rub a shallow 6-cup (1.5 liter) gratin or casserole dish with
garlic.

Layer half of the potatoes in the dish. Sprinkle with half of the cheese
and then half of the cream. Sprinkle with salt. Add another layer, using
the rest of the ingredients. Bake, uncovered until the top layer of gratin
(cheese) is crisp and golden brown (about 50-60 minutes). Serve
immediately.

4-6 servings

Karen serves on the Project Cornerstone Steering Committee, is
co-chair for the Awards Breakfast committee and is a TABP facilitator.




                                   49
Cornbread
Submitted by: Janine Hipwell
This is the recipe for the cornbread used in the Cornbread-Sausage
Stuffing recipe in this section.

2 c. flour
2 c. yellow cornmeal
1/4 c. sugar
1 T. salt
1 T. baking powder
1/2 tsp. baking soda
2 eggs
2 1/2 c. buttermilk
1/2 c. unsalted butter, melted

Line 13x9 baking pan with foil; grease foil. In large bowl, mix flour,
cornmeal, sugar, salt, baking powder, soda. In small bowl whisk eggs,
buttermilk. Stir egg mixture, melted butter into dry ingredients (don't
overmix). Turn into prepared pan.

Bake 33 to 35 minutes at 350, until pick tests clean. Let cool in pan on
rack (can be made 2 days ahead, wrapped airtight, store at room
temperature).

Janine is a TABP graduate.




                                   50
Mom's Portuguese Beans
Submitted By: Erika Huerta
This recipe reminds me of home! Every time the weather would get
cold, my mom always put on a pot of beans and we would sit by the
fire!

Erika is a 2nd grade teacher at Graystone Elementary School.

2 lbs. pinto beans (1 lb. for small crock-pot)
2/3 c. diced bacon (uncooked)
8 oz. tomato sauce
2/3 c. chopped onion
1 1/2 tsp. cumin
1 1/2 T. salt
1/2 tsp. allspice
1/2 tsp. cinnamon
3/4 tsp. pepper

1. Wash beans several times in cold water. Take out the beans that
float to the top and discard.
2. Fill pot with cold water (crock-pot), start on high, and turn down to
low. Cook until beans are tender, 4-5 hr.
3. Sauté bacon in nonstick pan; add onions and sauté until they are
tender. Add tomato sauce and all of the spices; simmer for 10 min.
4. Add to beans in crock-pot. Cook on low for 1 hr.

You may need to add more salt, pepper and cumin. Never add salt to
beans until they are tender.




                                    51
Pambazos
Submitted by: Evangelina Gonzalez
Esta receta viene desde mi Mamá y mi Abuela y ahora yo lo hago para
mi familia, espero que ellos lo hacen con su familia.

pan blanco (white bread)
papas (potatoes)
lechuga (lettuce)
queso (cheese)
crema (sour cream)
salsa de chile guajillo (chile guajillo salsa)

Se pone a cocer la papa y ya que está se pela y se hace puré, se mete al
pan. Se moja en el chile y se frie por un minuto por los dos lados y
después se prepara al gusto. Se le pone lechuga, crema, queso y salsa
picante al gusto, tomate verde y chile rojo.

Boil the potatoes and once cooked, peel and mash them. Put the
potatoes between the bread and dip in the chile salsa and fry them for a
minute on each side. Once fried, place on plate, prepare them to your
liking with lettuce, sour cream, cheese and hot sauce, green tomatoes
and red chile.

This recipe comes from my mom and my grandmother before her and
now I share it with my family and hope they will make it with their
family.

Evangelina is a Los Dichos parent at Willow Glen Elementary School.




                                     52
Potato Latkes
Submitted By: Jennifer Deghuee
I have wonderful memories of the hours spent grating piles of potatoes
for this very special dish. The scraped fingers and cramped muscles
were well worth the pleasure of smelling the cooking oil and later the
sensation of the savory flavors. Latkes are the centerpiece dish served
on Chanukah, the Jewish Festival of Lights. I have modernized this
dish by shredding the potatoes with my mixer and using dehydrated
onions (don't tell my mother). Matzoh meal can be found in the ethnic
aisle of the grocery store.


Jennifer is a TABP facilitator and Project Cornerstone volunteer.

4 potatoes
4 eggs
1/2 c. dehydrated onions
1/2 c. matzoh meal
salt and pepper to taste

Shred the potatoes in a mixer, twice. Add the egg, onions, matzoh
meal, salt, and pepper in a bowl; mix well.

Heat 1/2 inch oil in the bottom of a frying pan. Drop the potato mixture
into the hot oil a tablespoon at a time. Do not overcrowd them. Turn
latkes when they are nicely browned. Cook until evenly browned.
Remove and drain on paper towel (You may need to add more matzoh
meal and/ or onions as the potatoes release more water). Repeat until all
the potatoes are cooked. Serve immediately.

Option: serve accompanied with applesauce.




                                   53
Soubise
Submitted By: Debbie Blackwell
My favorite part of a meal is usually the side dish, and this one is out of
this world. Using Walla Walla or a similar sweet onion is a must!
This recipe comes from the Pacific Northwest, and is pronounced "sue
beece" The first time I had this I didn't know what I was eating, I just
knew it was amazingly delicious!

Debbie is president of Parsley, Sage, Rosemary & Thyme Catering &
Event Professionals.

1/2 c. white rice
3+ qts. boiling salted water
2 lbs. Walla Walla sweet onions, peeled and thinly sliced
4 T. heavy cream
3/4 tsp. salt
freshly ground pepper
1 c. grated Swiss cheese
lemon juice (juice of 1/2 lemon)

Drop rice in boiling water and boil exactly 5 minutes. Drain.
Heat butter in large casserole dish and add onions. Toss to coat evenly.
Stir in rice and salt and pepper. Cover pan. Bake at 300 degrees for 90
minutes until both are soft and tender. Stir occasionally. Mix in cream
and cheese. Adjust seasonings to taste. Add lemon juice to taste and
serve.

Serve with roast chicken, pork, lamb or beef.




                                    54
Zucchini Squash Casserole
Submitted by: Donna Christian
My grandmother grew her own zucchini for this dish so during the
summer and fall, dinners ALWAYS included this dish.

4 - 5 squash, shredded ( amount depends on size and dish )
2 eggs, beaten
1 c. milk
1 c. cracker crumbs
a little onion (grated )
1 c. (or more) shredded cheddar cheese

1. In a buttered casserole dish, put a layer of squash, then a layer of
cracker crumbs, a layer of cheese and a bit of onion, then a second layer
of each. If the dish is flat, you can put it all in one layer.
2. Pour the egg and milk mixture over all. Add salt and pepper to
taste.
3. Bake at 350 for 40-45 min.

Donna is a 4th grade teacher at Graystone Elementary School.




                                   55
56
Meat and Game
When my firstborn son was not even 2 years old, I began a Halloween
tradition by hosting a costume party every year at our home. We were
blessed to live in a neighborhood where there were many young
families.
But when we moved in 1995, I unfortunately stopped having the
parties...or at least until last year. Even though my kids were now teens
(13 & 15 years old), I decided to have another costume Halloween party
at our home. Many of my friends suggested it be just adults, but I
decided to take a risk and invite entire families.
Most everyone came in costume. Some of our guests played games in
the backyard or ping pong in the garage; many did karaoke; others
visited over the delicious "ghou-lash" that we served. I'm glad I took
the risk! I'll always remember our Halloween party, and I know others
will too.
This "ghou-lash" can be made two days ahead. Refrigerate and reheat.

Pam is a Project Cornerstone volunteer.
                                   58
Ghastly Goulash
Submitted By: Pam Mackey
2 lbs. stew beef, cubed; 2 T. flour
3 garlic cloves, minced; 1 med. onion diced
1/2 c. dry red wine
1 T. paprika
2 cans (28 oz. each) diced tomatoes
2 c. beef stock
2 T. tomato paste
2 sprigs, fresh oregano; extra leaves for garnish
2 carrots, peel and slice; 1 red or green pepper, chop
12 oz. potatoes, peel and cut into chunks
4 oz. thick bacon, cut into pieces
10 oz. small white mushrooms
1 box (10 oz.) frozen pearl onions, thaw and drain

Toss beef, salt, pepper, flour. Heat 2 T. oil in large pot. Brown 1/2 beef.
Transfer to plate. Repeat with remaining beef and 2 T. oil. Add onion to
pot, cook, stir, until tender. Add garlic; cook 1 min. Add wine; cook,
stir, until most liquid gone. Return beef to pot. Stir in paprika, tomatoes,
stock, tomato paste, oregano. Season with salt/pepper. Cover; reduce
heat. Simmer until meat tender, about 1-1/2 hr. Stir in carrots and
potatoes; simmer until vegetables/meat are tender, 20-30 min. Cook
bacon; drain. Add mushrooms, onions, pepper; cook until tender,
brown, and liquid has mostly gone. Add to goulash. Season with
salt/pepper. Garnish with bacon/oregano.

10 - 12 servings




                                    59
This recipe is from El Salvador.

Instructions:
Wash and drain the rice. Mix it with the minced meat, half of the
onion, 1 clove of garlic, oil, parsley, cumin, salt & pepper.
Extend the brisket on a flat surface and sprinkle salt & pepper on both
side. Cover the meat with a layer of the mixture and roll it. Tie firmly
and close the ends so the mixture stays inside.
Heat the remaining oil and brown the meat roll completely. Add the
rest of the onion, garlic and tomato. Cover with water, add a little bit of
salt and cook on low heat until the meat is soft. Let cool.
Cut into thin slices. Serve with salad. This is for special occasions.

Morelia is a Los Dichos parent at Galarza/Hammer Elementary School.

Artwork by Kevin Mulvaney, a 3rd grader.

                                    60
Rollo de Carne Relleno
Submitted By: Morelia Rivas
2 lb. de sobrebarriga (brisket)
1/2 lb. de arroz (rice)
1/2 lb. de carne molida de cerdo (minced pork)
1 cebolla picada (chopped onion)
2 dientes de ajo machacados (2 cloves of chopped garlic)
4 cucharadas perejil fresco, picado (T. fresh parsley)
1 cucharadita de comino en polvo (tsp. cumin)
1 tomate grande picado (chopped tomato)
sal y pimienta al gusto (salt and pepper to taste)
1 cucharada de aceite (T. oil)

Lava el arroz, escurrirlo bien y mezclalo con la carne molida, la mitad
de la cebolla, 1 diente de ajo, aceite, el perejil, el comino, sal y
pimienta. A continuación, extender la sobrebarriga sobre la mesa y
sanzonarla con sal y pimienta por ambos lados. Cubrir la carne con una
capa de relleno preparada distribuyéndolo bien y enrollar la
sobrebarriga. Atarla bien y coser los extremos para que no se salga el
relleno. Por último, calentar el aceite restante, y dorar el rollo de carne
por todos los lados. Añadir la cebolla y el ajo restantes, y el tomate.
Cubrir con agua, salar ligeramente y cocinar a fuego bajo hasta que la
carne esté bien tierna. Dejar enfriar y servir en lonchas finas,
acompañado de ensaladilla rusa o ensalada. Esta comida se usa para
algo muy especial.
Esta es una receta de El Salvador.




                                    61
Ham and Cheese Soufflé

Cut the crust off the bread. Spray or butter a rectangular Pyrex pan.
Blend the milk, eggs, yolks, salt, pepper and nutmeg. In a separate
bowl mix the sour cream and deviled ham. Cut the ham in small pieces
and shred the cheese.
Place a layer of bread previously dipped in milk and egg mixture.
Spread a layer of the deviled ham and sour cream mixture. Spread a
layer of ham, a layer of cheese, and bell peppers and jalapeños
alternating. Repeat until you finish with a layer of cheese.
Cover with aluminum foil and bake at 350 for 15 minutes or until the
cheese is melted. Makes 6 servings. You can serve it with a fresh
salad.

Deborah is an ABC parent, TABP facilitator and Project Cornerstone
volunteer. Artwork by Deborah's daughter, Maria.

                                 62
Soufflé de Jamón y Queso
Submitted By: Deborah Gonzalez de Robles
8 oz. crema (sour cream)
2 tazas de leche (c. of milk)
2 huevos (eggs), 2 yemas (yolks)
sal y pimienta al gusto (salt and pepper to taste)
12 oz. de pimiento morron rebanados en lata
(red bell peppers in syrup, thinly sliced)
12 oz. de chiles jalapeños en lata (jalapeños thinly sliced)
9 oz. de jamón endiablado (deviled ham)
1 tsp. nuez moscada (nutmeg)
1/2 lb. jamón (ham), 1/2 lb. de queso cheddar,
chihuahua o manchego (cheddar or manchego cheese)
18 rebanadas de pan blanco (slices of white bread)

El pan se descostra. Se engrasa un refractario rectangular con
mantequilla. Se bate la leche, los huevos, las yemas, pimienta, sal y
nuez moscada en la licuadora. Aparte, se baten la crema y el jamón
endiablado. Se pica el jamón finito y se raya el queso. Se colocan las
rebanadas de pan previamente pasadas por la mezcla de leche y huevo.
Se unta una capa de la mezcla de jamón endiablado. Se agregan el
queso y el jamón rayados y las rajitas de chiles y pimientos alternadas.
Se repite la operacion hasta terminar con una capa de queso. Se cubre
con papel aluminio y se hornea a 350F durante aprox.15 minutos o
hasta que se funda el queso. Se puede servir con una ensalada fresca.




                                    63
BBQ Sandwich
Submitted by: Karen Herrmann
This is my husband Jody's favorite BBQ Sandwich!

1 lb. to 1-1/2 lb. hamburger meat
1 c. ketchup
1 c. water
2 T. vinegar
1 T. Worcestershire sauce
1 pkg. dry onion soup mix
1 T. brown sugar
sprinkle of chili powder
2 bay leaves

Brown hamburger in a large skillet. Drain excess grease. Add the
remainder of the ingredients and simmer stirring occasionally until
thick, about 30-45 min. Serve on hamburger buns.

4-6 servings

Karen is a retired Texas school district employee.




                                    64
Brisket of Beef
Submitted By: Sheila Himmel
5 lbs. brisket
2 tsp. salt
3 T. brown sugar
1 c. chili sauce
1 1/2 c. vinegar
2 tsp. seasoning salt
1 c. celery leaves, chopped
2 onions sliced

Mix salt, brown sugar, chili sauce, vinegar, and seasoning salt in a
bowl. Pour over the meat and let it stand overnight in the refrigerator.
Place meat in a pan and pour the marinade over. Cover with celery
leaves and onions. Bake at 325, about one hour per pound. Baste often.


This is my mother's recipe for brisket, which we have every year at the
Passover Seder, and as many other family occasions as we can persuade
her to make it. One year she saw a new brisket recipe in the newspaper
and thought it sounded good. It wasn't bad, but it wasn't the brisket we
loved. The next year she went back to this recipe.

Sheila is a retired restaurant reviewer for the San Jose Mercury News.




                                   65
Brisket With Sauce
Submitted by: Deb Koolpe
My husband's grandmother was a wonderful women and a great cook.
We always looked forward to her visits. This is one of our favorite
recipes from her.

4-5 lbs. beef brisket
1 green bell pepper
1 bay leaf
1 large onion
paprika, salt and pepper, garlic to taste
1 beef boullion cube
1 c. red wine

Brown brisket in olive oil on both sides. Remove from pan. Add
onions, bell peppers, salt, pepper, garlic and sauté. Add wine and
bouillon cube and then put the meat back in. Fill with water until meat
is covered. Boil until most of the liquid has reduced - about 1 1/2 hr.
You may use a pressure cooker to speed up the time, but be careful not
to burn the bottom of the meat. Slice the meat and spread the remaining
juices over it. Enjoy!

8 - 10 servings

Deb is a P.E. teacher at Graystone Elementary School.




                                    66
Karen's Favorite Casserole
Submitted by: Karen Conrad-Gibbons
This has been my favorite casserole since I was a young girl. My
mother even brought it to me when she came to visit me in college.

2 T. margarine
1 lb. hamburger
1 tsp. salt
Dash of pepper
1 T. flour
1 tsp. sugar
2 cans tomato sauce OR 2 cups prepared spaghetti sauce
1 pkg. egg noodles
3 green onions, chopped
3 oz. pkg. cream cheese
1/2 c. grated cheddar cheese
1 c. sour cream

Brown the meat; drain off the fat. Add flour, seasonings and tomato
sauce. Cook covered for 15 minutes. Cook noodles. In a small bowl,
mix the green onions, softened cream cheese and sour cream until
smooth. In a casserole dish you will make TWO layers: noodles, meat
mix, ALL of the cream cheese mix, noodles, meat, cheddar cheese.
Bake at 350 for 30 minutes until the cheese is bubbling. Makes 6
servings.

I especially like this casserole cold! I make it for my friends and family
when there is a new baby or illness in the family. It's a '50s wonder!

Karen is a teacher in San Francisco.




                                    67
68
Poultry
I feel that cooking with your children is SO important. Not only does it
teach them about math, measurements, reading, experimenting, etc., it
teaches them to work as a team. It gives you both time to talk about
things, and maybe learn something new about each other.

Claire has been helping me in the kitchen since she was two years old. I
have always encouraged her to help me, get a little messy and have fun.
This is one of our FAVORITE dishes.

Georgeann is an ABC parent at Willow Glen Elementary School.

Artwork by Imani Dayvs, a 3rd grader.




                                   70
Claire's Crunchy Chicken
Submitted By: Georgeann Berzansky
4-6 boneless, skinless chicken breasts, cut into strips
1 c. mayonnaise
2 T. fresh Parmesan cheese, grated
1 T. soy sauce
1 T. dry mustard
1 T. garlic pepper
1 T. parsley
1 T. green onion, chopped
2 c. bread crumbs, corn flakes or tortilla chips, crumbled

Place all ingredients, except bread crumbs, into a ziplock bag. Smoosh
to mix ingredients and coat chicken. Use now or let sit to marinate.
Heat oven to 350. Roll chicken strips in bread crumbs, flakes or chips.
Place into a shallow baking dish coated with cooking spray and bake
for approximately 40 minutes or until chicken is done.

This is a fun dish to make--specially the "smooshing" part!




                                   71
My first apartment away from home was a converted apartment above
the home of my landlady, Mrs. Horan. During the first week I was
there, I was feeling a little blue being away from home. Mrs. Horan
must have sensed this as she invited me into her kitchen for a Sunday
morning brunch. She served this Impossible Seafood Pie, then shared
the recipe. Now, it is one of my favorite comfort foods.

Heidi is a Girl Scout Brownie leader for Troop 845 in Mountain View.
Her girls, pictured here, are second graders!




                                  72
Impossible Seafood Pie
Submitted by: Heidi Hoffman
1 pkg., about 6 oz., crabmeat or shrimp, thawed & drained
1 c. shredded sharp American cheese
3 oz. pkg. cream cheese, cut into quarters
1/4 c. sliced green onions
2 oz. jar chopped pimento, drained (optional)
2 c. milk
1 c. Bisquick baking mix
4 eggs
3/4 tsp. salt
dash of nutmeg

Preheat oven to 400. Grease 10" pie plate. Mix meat, cheeses, onions
and pimento in plate. Beat remaining ingredients until smooth or 15
seconds in a blender on high, or 1 minute with hand beater. Pour into
plate. Bake until knife inserted between center and edge comes out
clean, 35-40 minutes. Cool for 5 minutes.

6-8 servings




                                  73
The specific vegetables and herbs in my mother's stews were always
dependent on what came in from the garden that day. The meat,
likewise, varied from lamb and beef to chicken and pork. Sometimes it
had very little broth and no potatoes, and was served with rice pilaf.
Otherwise, it had a lot of broth, almost like a soup, and was served with
large chunks of dry French bread for dunking. It remains one of my
fondest memories of my mother's cooking.

Narsai David is a top California gourmet, restaurant owner, national
television/radio personality, and KCBS Wine & Food editor and
producer.




                                   74
Mother's Assyrian Chicken
Submitted by: Narsai M. David
8 pc. chicken drumsticks and/or thighs, skinned
salt
3 T. flour
2 tsp. salad oil
1 lg. onion, coursely chopped
3-4 cloves garlic, minced
1/4-1/2 tsp. chili pepper flakes
2 tsp. crushed dried basil or other herb
1 1/2 c. chicken broth (or a 14-15 oz. can)
1 1/2 c. diced tomatoes (or a 14-15 oz. can)
12 oz. string beans, cut 1 1/2 in.
3 carrots, cut 1 in.
4 med. potatoes, cut in chunks

Season chicken lightly with salt and dredge in flour. Heat oil in a 5-6
quart Dutch oven and brown the chicken well on both sides. Remove to
a bowl. Add onions to pan and stir-fry until brown. Add garlic, pepper
and basil and stir-fry one minute longer. Then add broth and tomatoes
and stir. Add browned chicken, string beans and carrots; cover and
simmer slowly for 15 minutes. Stir in potatoes; cover and simmer 15
minutes more or until everything is tender.




                                  75
Chicken Enchiladas
Submitted by: Sue Gutierrez
This recipe is so easy and quick that my son, Josh, makes it for his
friends. Josh likes to eat them for breakfast with an egg and salsa on
top.

1 pkg. corn tortillas
3-4 boneless chicken breasts, cooked and cubed
1 can cream of chicken soup
8 oz. sour cream
1 bunch green onions, chopped
1 can diced Ortega green chiles (optional)
salt and pepper
2 c. shredded cheddar cheese (mild or sharp, your choice)
1/4 c. oil for frying

Preheat oven to 350. Heat oil in a small skillet and add one tortilla. Heat
until just softened. Remove the tortilla to a plate with paper towels.
Continue process with all 12 tortillas. In a large bowl, mix the cubed
chicken, soup, sour cream, green onions, chiles and 1/2 cup of the
cheese. Add salt and pepper to taste. Lay a tortilla in a 12x8 baking
dish. Add some of the mixture and roll tightly into an enchilada, seam
side down. Continue with all tortillas and chicken mixture. Sprinkle the
tops with the remaining cheese and bake covered for 20 minutes. Serve
with more sour cream and guacamole. Can also be stored in plastic
containers to be either microwaved or frozen.

6 servings - Enjoy!

Sue is a kindergarten teacher at Graystone Elementary School and a
2004 Asset Champion award winner.




                                    76
Hawaiian Chicken Wings
Submitted by: Colleen Hirano
A family favorite - it's tasty and fun to eat! We relax and enjoy a more
leisurely dinner, all the while hearing frequent "I love this chicken!"

2 lbs. chicken wings
1/2 c. soy sauce
1 clove garlic, crushed
1/2 c. finely chopped green onions
1/4 c. sugar
1 tsp. dry mustard
1 tsp. ground ginger
1/4 c. margarine
1/4 c. water

Cut tips off chicken. Discard. Cut remaining pieces in two. Arrange
chicken in single layer in baking pan. Combine all other ingredients in
saucepan and bring to boil. Cool. Pour over chicken; refrigerate for
several hours. Turn pieces, then bake in oven at 350 uncovered for 45
minutes, turning pieces after 30 minutes. Serve.

White rice is a perfect accompaniment to this dish. Spoon sauce over
rice if desired. Have lots of napkins on hand!

5-6 servings

Colleen is a TABP facilitator and Project Cornerstone volunteer.




                                     77
Low Country Shrimp and Grits
Submitted by: Jaymie Webber
This recipe comes from Charleston, South Carolina, and if you've never
tried grits before it may win you over!

3/4 c. quick grits - not instant
3 c. water
1/4 c. sharp white cheddar, grated
2 T. grated fresh Parmesan
1/2 lbs. large shrimp -or more if you like
1/4 c. flour
2 T. oil plus 3 T. butter
2 slices bacon
2 T. lemon juice + dash of Tabasco
1 clove garlic, minced
salt, pepper, and scallions to taste

In a large pot, boil 3 cups water then add dry grits and lower heat to
simmer with a lid. This will cook in about 5 minutes- when thickened,
add the cheddar and Parmesan with 2 T. butter. Stir till creamy.

In large skillet, fry bacon until crisp; drain, and crumble bacon. Add oil
and 1 T. butter to pan; heat. Clean and remove tails from shrimp,
dredge them in flour to just coat. Sauté the shrimp, add garlic, lemon
juice, bacon pieces and dash of Tabasco. Shrimp are done when they
turn pink. Serve shrimp mixture over a large scoop of grits add salt and
pepper to taste and sprinkle scallions over top.

Jamie is an ABC parent at Willow Glen Elementary School.




                                   78
Mandarin Chicken
Submitted By: Jaymie Webber
2 pkgs. boneless skinless breasts, cut into small pieces
1 to 1 1/2 c. cut celery pieces
1/2 to 1 c. chopped green pepper
2 T. oil
white rice, approx 3 cups cooked
Sauce:
3/4 c. honey
3 T. soy sauce
1 T. Gulden's mustard
4 tsp. flour, rounded
1 lg. or 2 sm. cans mandarin oranges, drained

Brown the chicken pieces in oil until done. Add celery and green
pepper and cook for 5 minutes more. While this is in the skillet, put
together all ingredients for the sauce except the mandarins. Pour sauce
over the chicken, celery and green pepper mixture and then cook
stirring for 2-3 minutes more on high. Turn heat off and then add
mandarin oranges- mix in carefully as the orange sections are delicate
and will break apart. Serve over cooked white rice- delicious!

My birthday is on Halloween and my mother cooked this dish for me as
a treat on my 16th birthday which was also the year I met my now
husband of 10 years. There has not been a Halloween evening in 16
years that I have not had this favorite meal for my birthday dinner. I
hope to continue the tradition for many many birthdays to come!

This is my little Mandarin Emperor, Christian.
Jaymie is an ABC parent at Willow Glen Elementary School.

4-6 servings




                                   79
Piernas de Pollo
Submitted by: Jesus Rivera
Jesus is a parent volunteer at Galarza/Hammer Elementary School.

6 piernas de pollo (chicken legs)
12 chiles guajillos (guajillos chiles)
orégano al gusto y (oregano to taste)
1/2 ajo (1/2 garlic)
sal al gusto (salt)
aceite el necesario (oil as needed)

Pones a cocer las piernas de pollo con un ajo y sal; se ponen a cocer los
chiles, después licúas los chiles con un ajo, sal, un poquito de orégano,
agua para que no salga tan espeso el chile, pones las piernas ya cocidas
en un sartén con 3 o 4 cucharaditas de aceite; freir unos 10 minutos.
Después le pones el chile ya licuado y colado y lo dejas hervir de 10 a
15 minutos y listo para comer.

Cook the chicken legs with garlic, salt. Cook the chilies and once
cooked put them in the blender with garlic, salt and a little oregano,
water so the chile mixture isn't too thick. Put the cooked chicken legs in
a frying pan with 3 to 4 tsp. of oil and fry them 10 minutes. Add the
chile sauce and simmer for 10 to 15 minutes and it is ready to serve.




                                    80
Sesame Soy Chicken and Pilaf
Submitted By: Priscilla Spencer
One of the traditions of the Spencer family is to get together for dinner
to celebrate special occasions. One of our favorite dinners is a
combination of old family recipes for sesame soy chicken and cracked
wheat pilaf.

Here we are enjoying a meal at my sister's house. We hope you enjoy
this as much as we do!

Priscilla is principal of Country Lane Elementary School.

1/4 c. soy sauce
3 T. melted butter
1 clove garlic
3 T. approx. of sesame seeds
4-6 chicken breasts
Rice Pilaf:
4 T. butter
1/2 c. vermicelli
1 c. long grained rice
2 c. boiling chicken stock

For chicken breasts:
Combine butter, soy sauce and garlic in casserole dish. Dip both sides
of the chicken and sprinkle with sesame seeds. Place them in the
casserole dish and bake at 350 for 30 to 35 minutes or until fork tender.

For Rice Pilaf:
Melt butter in a saucepan. Break up vermicelli, add to butter and brown
slightly, stirring constantly. Add rice and sauté for several minutes.
Add broth and cover. Cook over low heat for 20 minutes or until the
liquid is absorbed.

4 servings




                                   81
The 3 Point Burrito
Submitted by: Dave Beymer
I do most of the cooking at home, and this is one of our favorites. It is a
healthy meal, easy to make, and tastes great. Enjoy this low fat delight!

1 lb. ground tukey meat
1 pkg. burrito seasoning mix
1 pkg. low fat burrito-size flour tortillas
16 oz. pkg. nonfat shredded cheddar cheese
8 oz. nonfat sour cream
1/2 c. water

Brown the turkey meat and add the packaged seasoning with 1/2 cup of
water. Bring to a boil and let simmer for 10-15 minutes.
Spoon the filling into a tortilla and sprinkle with shredded cheese. Fold
the tortilla and secure with a toothpick before placing in a glass
casserole dish (small enough to fit in your microwave). Repeat this
process with the remainder of the tortillas.
Microwave burritos until the cheese melts. While still hot, spoon on
nonfat sour cream and serve with a salad or low-fat refried beans.

6 servings

Dave is principal of Graystone Elementary School.




                                    82
Baked Goods
The picture shows a special friend to our family, also one of my
daughter's teachers, who requested that this recipe be included in the
cookbook. She discovered these biscuits (US translation - cookies)
when on holiday in New Zealand. ANZAC comes from the Australian
and New Zealand Army Corp. It is particularly associated with the
landing of our soldiers at Gallipoli on April 25th, 1915. ANZAC Day is
now a day to remember all fallen soldiers from New Zealand and
Australia. At first, these biscuits were called Soldier's Biscuits, the
ingredients being used because they did not readily spoil. The wives,
mothers and girlfriends of the soldiers packed these biscuits in airtight
cans, to be shipped overseas. Today they are made for families to share
at home.

Ann is a TABP facilitator and Project Cornerstone volunteer.




                                   84
ANZAC Biscuits
Submitted by: Ann Brown
1 c. rolled oats
1 c. flour
1 c. sugar
3/4 c. coconut
125 g. (4 oz.) butter
2 T. golden syrup (treacle)
1/2 tsp. baking soda
1 T. boiling water

Combine oats, sifted flour, sugar and coconut.
Combine butter and golden syrup, stir over gentle heat until melted.
Mix soda with boiling water, add to melted butter mixture, stir into dry
ingredients. Take teaspoonfuls of mixture and place on lightly greased
oven trays; allow room for spreading.
Cook in slow oven (300) for 20 minutes.
Loosen while still warm, then cool on trays.

Makes about 35 biscuits




                                   85
86
Brown Sugar Coffee Cake
Submitted By: Norma Jeanne Ready
1/4 c. oil
2 eggs
water
1 c. sugar
1 1/2 c. flour
2 tsp. baking powder
1 tsp. vanilla
dash salt
Topping:
3/4 c. packed brown sugar
4 T. flour
1 tsp. cinnamon
1/3 cube butter (about 2-3 T.)

Into a measuring cup: put oil and eggs; then fill to the 8 oz. mark with
water. Pour mixture into bowl and beat for 2 minutes. Add all other
cake ingredients and mix. Pour into an 8"x8" pan.

For topping: Mix the topping ingredients until crumbly and sprinkle on
top of batter. Bake all at 350 for about 30 minutes.

Here's a family recipe that I love. This is Marvel's Brown Sugar Coffee
Cake recipe!

Don't know too much of the history but Marvel was a woman who lived
on the the third floor of an apartment building in Chicago when my
parents were first married in 1951. They were only in their teens. My
mom didn't have much of a home life - she grew up with over a dozen
different foster families by the time she was 13. She calls Marvel her
guardian angel. Enjoy!

Norma Jeanne is principal at Rogers Middle School, Moreland School
District.
Artist is Brittany Mundy, a 6th grader.




                                   87
88
Great Grandma's Gingerbread
Submitted By: Cindy Toffey
1/2 c. sugar
1/2 c. butter
1 c. molasses
1 egg
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 c. hot water

Mix all ingredients together, adding hot water last. Bake at 325 degrees
until gingerbread springs back.

This is delicious served warm with applesauce.

This is my great, great, great, great grandmother pictured here. She was
the last horseback mailcarrier in Caldwell County, North Carolina. She
was born in 1842 on a plantation and lived until the age of 104. She
lived through the Civil War in a log cabin.
This was a recipe handed down through my family and given to me by
my grandmother. She told me about her grandmother waking up on
Christmas morning to go to Grandma Amanda's cabin where everything
was cooked in the fireplace in big iron skillets. There were loads of
good things to eat, including the gingerbread. So this recipe is a very
special treasure for my family.

Cindy is a TABP graduate and staff member at Graystone Elementary
School.




                                  89
Chocolate Chip Cookies
Submitted By: Leah Verhoeven
1/2 c. granulated sugar
1/2 c. packed brown sugar
2/3 c. margarine or butter, softened or melted
1 egg
1 1/2 c. all purpose flour
1/2 tsp. baking soda
1/2 c. coarsely chopped nuts, optional
1 pkg. (6-8 oz.) semisweet chocolate chips

Preheat oven to 375 degrees. Mix both sugars, margarine, and egg in a
large bowl with a wooden spoon. Stir in flour and baking soda. (Dough
will be stiff.) Stir in nuts (optional) and chocolate chips. Drop dough by
rounded tablespoons onto an ungreased cookie sheet. Bake until light
brown, 10 to 12 minutes. Let cookies cool slightly, then remove from
cookie sheet with a spatula. Enjoy!!

This is a picture of me and my brother Jacob, about 15 years after we
made a basic recipe interesting. We used to pretend that we were on a
TV cooking show and make HUGE batches (like triple and quadruple
batches) of cookies, explaining every step as we went to our imaginary
audience. Our mom would leave the kitchen to us, available for
consultation on the multiplication of ingredients, but we were on our
own to figure things out. Every time I cook or bake now, I still find
myself thinking through how I would explain my steps on a TV show,
which leaves a smile on my face.

Leah serves on the Project Cornerstone Steering Committee and is
co-chair for the Awards Breakfast committee.

24 cookies




                                   90
Cowboy Cookies
Submitted By: Jodie Oubre
My "Grandma T" was a great baker and "cowboy cookies" were
probably her most requested recipe. Growing up, my brother and I
spent lots of time with my grandparents. Grandma T taught me how to
cook and bake. When I was about 12 years old, she taught me how to
make her delicious "cowboy cookies." We would make a couple of
batches and then take them to what I use to say-"an old peoples home".
We would visit with people we did not know and give them some
cookies. This was not my favorite thing to do, but I did it because I
wanted to be with Grandma T. I can remember walking down the halls
of the home and telling my grandma, "please don't get old, grandma".
Then, the last time she came out to visit, she was 78 years old. I
realized that she had gotten old.
She also taught my son Scott (who is in the photo with "Grandma T")
while she was visiting from Illinois.

Jodie is a TABP graduate and a Project Cornerstone volunteer.

1 c. butter
2 eggs
1/2 tsp. baking powder
1 tsp. baking soda
2 c. oatmeal
12 oz. chocolate chips
1 c. sugar
1 c. brown sugar
2 c. flour
1 tsp. vanilla

Preheat the oven to 350 degrees.

Mix all of the ingredients except the chocolate chips until well blended.
Mix in the chips. Drop by rounded teaspoonfuls and bake for 10
minutes.

24 servings




                                   91
Gram's Snickerdoodles
Submitted by: Karen Conrad-Gibbons
My mom is the only person in the world that makes what I consider to
be a real Snickerdoodle. She once helped me bake 300 for my
classroom fundraiser!

1/2 c. butter
3/4 c. sugar
1 egg
1 1/3 c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
mixture of sugar and cinnamon to roll cookies in

1. Mix together the butter, sugar and egg.
2. Add the flour and the rest of the dry ingredients.
3. Roll into balls and then roll the balls in a mixture of sugar and
cinnamon.
4. Put on a greased pan and bake at 400 degrees for approximately 14
minutes.

2-3 dozen

Karen is a teacher in San Francisco.




                                  92
Lela's Christmas Cookies
Submitted By: Deanna Pérez
This recipe is a tribute to my Lela and Lelo and their legacy of baking
and decorating Christmas cookies. I recreated the recipe from my
memories of smelling cinnamon and chopping almonds. I would watch
in amazement as my Lela would literally float around the kitchen
preparing the masa and my Lelo would whisk from closet to closet
getting out the cookie cutters and endless number of trays where we
would place the dozens of cookies. Each of their children,
grandchildren and great grandchild would decorate cookies. If you were
old enough to sit up, you were old enough to decorate.

1 c. of margarine or butter
1 c. granulated sugar
1 tsp. vanilla extract and 1/2 tsp. of almond extract
1 large egg
3 1/2 c. flour and 1 1/2 tsp. baking powder and 2 tsp. cinnamon
1 c. of chopped almonds

Preheat oven to 350°. In large bowl cream butter, sugar, vanilla and
almond extract until light and fluffy; beat in egg. In a small bowl
combine flour, baking powder and cinnamon; mix the flour mixture
slowly into the butter mixture and mix well until it begins to form a
ball. Shape dough into a ball, flatten and if necessary refrigerate in
plastic wrap.

Use about 1/3 of the dough at a time, roll out the dough to about 1/8",
cut into desired holiday shapes. Place shapes on lightly greased cookie
sheets, spacing about 1 inch apart; bake 5 to 15 min. until golden
depending on the size and thickness of cookies. Cool completely and
then let the family frost and decorate to their hearts content.

Makes 1 to 4 dozen depending on size.

Deanna is the coordinator of the Spanish speaking parent volunteers for
Project Cornerstone.




                                   93
Ma Mere's Sugar Cookies
Submitted by: Gillie Smith
My grandmother, Ma Mere (means "my mother" in French), used to
make these cookies every Thanksgiving, Christmas, and Easter.

1 1/2 c. powdered sugar
1 c. butter or stick margarine, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 large egg
2 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
extra powdered sugar
pecans

1. Beat powdered sugar, butter, vanilla, almond extract, and egg in
large bowl. Stir in remaining ingredients (except extra sugar and
pecans). Cover and refrigerate for at least 2 hours.
2. Heat oven to 375. Form cookies into oval shape. Place half a pecan
in middle of cookie.
3. Bake for 7 to 8 minutes.
4. While still soft and hot, sprinkle with powdered sugar.

My grandfather, Papa, and I use to go into the backyard of their home in
South Carolina and pick up the pecans that had fallen from the trees.
We would shell them for Ma Mere, eating most of them along the way.
I remember the delicious smell of these cookies baking along with the
pecan pie.

Gillie is a 5th grade teacher at Graystone Elementary School.




                                    94
Molasses Sugar Cookies
Submitted by: Sharon Suri
This recipe dates back to when my mom was a child in the 1940's. She
modified the recipe from the one on the back of the Brer Rabbit
molasses bottle.

3/4 c. butter or margarine, softened
1 c. sugar
1/4 c. molasses (Brer Rabbit light or dark)
1 egg
2 c. sifted all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 tsp. each ground allspice and cardamom - optional
granulated sugar

In a large mixing bowl, beat together butter and sugar at low speed
until creamy. Add the molasses and egg, beating until well blended.

In a medium bowl, sift together the flour, baking soda, cinnamon,
cloves and ginger (other spices optional.) Add to the molasses mixture
and mix well. Cover and chill.

Form the dough into 1" balls. Roll each in sugar; place on greased
cookie sheet about 2 inches apart. Bake at 375, 6-8 minutes, or until
golden brown. Let stand one minute. Remove cookies to a wire rack to
cool.

Sharon is the aquatic coordinator for the Northwest YMCA.




                                  95
Moravian Sugar Cake
Submitted By: Karen Frederick
In 1741, the Moravians, the oldest Protestant denomination (60 years
before Luther) established their first New Old World permanent
settlement in Bethlehem, Pennsylvania. The traditions of these pious
people, especially those of Christmas, are still practiced today:
beeswax candles, 28-point advent stars (shown), putzes (crèches),
Christmas Eve and Easter vigils, trombone choirs and of course special
foods.
My mother started a tradition of baking the sugar cakes for neighbors
and friends at Christmas time. My sisters and I have continued this as
adults - many friends have come to expect this wonderful sugar cake for
their Christmas breakfast also!!

2 pkgs. dry yeast
1 c. warm water (110-115F)
1 c. sugar
1 tsp. salt
2 eggs, well-beaten
1 c. hot mashed potatoes
5-6 c. sifted flour
1 1/2 c. light brown sugar
5 tsp. cinnamon
1 1/2 c. butter, melted

Soften yeast in warm water, let stand 5-10 minutes. Mix sugar, salt,
eggs and 1 c. melted butter. Gradually beat in the mashed potatoes and
1 c. flour, beating until smooth. Stir in yeast and enough of remaining
flour to make a light, soft dough (dough will be sticky!). Cover and let
rise until doubled. Divide dough and press evenly into three 9" square
or round greased pans. Make indentations about 1 inch apart (I grease
my finger since the dough is so sticky). Cover and let rise until
doubled. Spoon sugar mixture on top and drizzle remaining 1/2 c.
melted butter on top. Bake in 350 oven for 20-25 minutes. Serve warm
with butter (optional), freezes well.

8 Servings




                                   96
Orange-Cranberry Scones
Submitted By: Lori Maitski
This recipe was made for me by Mrs. Jones. Lucky for us, Mrs. Jones
was Kevin and Julianne's kindergarten teacher. Every Christmas she
made a handmade gift for all her parent volunteers. One Christmas, she
dropped off a basket of mini Orange-Cranberry Scones with orange
butter. Everytime I make these scones, I think of Mrs. Jones. My
children are now 14 and 16, Mrs. Jones is retired, but the scones
continue to bring back the memories of kindergarten days.

Lori is a TABP facilitator and the coordinator of parent volunteers for
Project Cornerstone.

3 c. flour
3/4 c. sugar
1/2 tsp. baking powder
2 tsp. grated orange peel
1/2 c. butter
3/4 c. dried cranberries
3/4 c. buttermilk
Orange Butter:
1/2 c. butter
1 tsp. orange peel
1 tsp. powdered sugar

In large bowl, stir together flour, sugar, baking powder, baking soda,
and orange peel. With a pastry blender or fingers work in butter until
fine crumbs form. Stir in dried cranberries. Add buttermilk and mix
until evenly moistened.

Scrape dough onto a lightly floured board and knead 10 turns. Pat into
a 9" round and place into a greased 9" round cake pan or pat to about 1"
thick and cut with round cooke cutter or juice glass. Place on greased
cookie sheet. Sprinkle lightly with sugar.

Bake in 400 degree oven for about 30-40 minutes or 10-12 minutes for
individual ones until golden brown.
Orange Butter: Beat all ingredients together until creamy.

8-10 servings

                                   97
Portuguese Sweet Bread
Submitted by: Alycia McGeever
"I choose to do Portuguese sweet bread because my grandma is from
Portugal". Alycia attends the Allen Elementary YMCA childcare
program.

2 pkg. dry yeast
1/2 c. warm potato water
3 T. sugar, and 1 1/34 c. sugar
1 c. mashed potatoes
1/8 tsp. ground ginger
1/2 c. milk
2 tsp. salt
6 eggs
1/2 c. butter or margarine
8 c. flour

Dissolve yeast in potato water. Stir in the 3 T. sugar, potatoes and
ginger. Cover; let rise until doubled. Scald milk. Add salt and cool. In
small bowl beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir
into yeast mixture. Add butter and mix well.
Stir in 2 cups flour, then the milk. Add 2 more cups of the flour and
beat 5 minutes. Stir in enough remaining flour to make stiff dough.
Place on lightly floured board and knead in remaining flour until dough
is smooth and elastic, about 8-10 min. Place in greased bowl turning to
grease top of dough. Cover and let rise until dough is doubled. Grease
four loaf pans. Punch down dough and on lightly floured board divide
into fourths. Shape each fourth into a loaf; place in prepared pans.
Cover; let rise until doubled. Bake for 45 minutes or until done at 325
F.




                                   98
Refrigerator Bran Muffins
Submitted By: Linda Silvius
1/2 c. sugar
1/2 c. salad oil
2 eggs
2 c. buttermilk
2 c. Kelloggs All Bran
1 c. Nabisco 100% Bran
1 c. boiling water
1 c. seedless raisins
2 1/2 c. flour
2 1/2 tsp. soda
1/2 tsp. salt

Sift together flour, soda and salt, set aside. Pour boiling water over
Nabisco 100% Bran and set aside. Cream together sugar, oil and eggs.
Stir in buttermilk alternating with sifted flour mixture. Add bran mix
and then Kelloggs All Bran, then the raisins, mix well.

Store covered in refrigerator up to 3 weeks.
DO NOT bake the same day you prepare mix.

In the early 1980's I owned a 200 year old sea captain's house on Cape
Cod. It had been a bed and breakfast and I continued. This recipe was a
favorite of the guests - most went home with a copy of it from the
Lion's Head Inn!

As guests gathered around the breakfast table, they would share their
own stories. Always they asked if there was a ghost in the house or not!
 There was and I always believed it was the wife of the original owner,
Captain Thomas Snow. She would walk the house at night in the
summer months and open latched doors. She never did anything scary,
just wanted us to know we were enjoying her home!

Linda is the school parnership director for Project Cornerstone.

Bake 20 minutes at 400.




                                   99
Zucchini Bread
Submitted By: Gloria Flores & Sherry Garza
I used to make this bread with my preschool class when I was teaching.
The children always enjoyed being helpers and especially liked tasting
the bread when it was done -- it gave them a real sense of satisfaction.
I loved sharing it each year when I taught and with my children as they
were growing up. I now enjoy seeing my daughter, Deanna, make it to
share with her family and friends. It is one of my grandchildren's
favorites.

Gloria is a retired teacher from Cory Elementary School.

3 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder (1 tsp.)
1 T. cinnamon
3 eggs
2 c. of sugar
2 c. zucchini
1 c. vegetable oil
2 tsp. vanilla extract (1 T.)
optional: 1 c. of walnuts or pecans and/or 1 c. of raisin

Measure the flour, salt, soda, baking powder and cinnamon and set
aside. In a separate bowl, beat the eggs until light and foamy; add the
sugar, zucchini, oil and vanilla. Add the dry ingredients to the egg
mixture and stir well; fold in the walnuts/pecans and/or raisins if
desired and pour into 2 greased loaf pans. Bake for 1 hour at 325.
Enjoy!

Sherry's variation: Bake in greased 13x9 pan for 50 minutes. Makes a
great dessert by adding 1 c. chocolate chips to the batter!!

Two loaves




                                   100
Desserts
102
Flan de Leche
Submitted By: Maria Luisa Partida
1 lata de leche condensada (can of condensed milk)
1 lata de leche evaporada (can of evaporated milk)
6 huevos -completos (eggs - whole)
azúcar (sugar)
1 cucharadita de vainilla (1 tsp. of vanilla extract)

El azúcar se quema a fuego lento hasta que caramelize y se pone en un
molde de vidrio. Aparte se licua la leche evaporada, la leche
condensada, la vainilla y los huevos y se pone en el molde. Se mete al
horno a baño maría a 350° durante 1 hora o hasta que metas un palillo y
salga limpio. Se desmolda y se sirve en un plato ancho.

Cook the sugar over low heat until it caramelizes. Put it in a glass pan.
In a blender, add the condensed milk, evaporated milk, vanilla and eggs
and blend well. Pour into the glass pan and sit the pan in larger pan of
warm water. Put it in a 350° oven for 1 hour or until a toothpick comes
out clean. Unmold the flan and serve on a platter.

Este postre se prepara en mi familia en algunas ocaciones especiales
como cumpleaños o cenas en dias festivos. Yo aprendí a hacerlo viendo
a mi hermana mayor preparalo.

In my family, this dessert is prepared on special occasions like
birthdays or holiday dinners. I learned to make it watching my older
sister prepare it.

Maria Luisa, also known as Ma.Luisa, is a Los Dichos parent at Willow
Glen Elementary School.
Artwork by Wendy Lopez, a 3rd grader.




                                   103
Hello everyone!
My name is Tasneem. I am in 3rd grade. I have a fifth grader sister
named Maryam and a four year old brother named Yusuf. I am the
middle sister and proud to be. It makes me closer to both my brother
and my sister.

We are Muslims. We have a special month every year called the month
of Ramadan. During this blessed month, we fast all day from dawn to
sunset. Kids don't really have to fast but we like to do it as much as we
can.

In Ramadan we often invite people to break their fast in our home. My
mom cooks very delicious food, yummy! We try to help her too, so
stuffing dates is our job. We prepare this dish together and we all eat it
together. It keeps us busy working with mama, and sure keeps us busy
eating later on when our guests arrive.




                                   104
Ramandan Dish - Stuffed Dates
Submitted by: Tasneem
12 large dates, pitted
12 whole pecans
5 oz. cream cheese

Stuff each date with a 1/2 tsp. cream cheese.
Decorate each date with one whole pecan.
Lay the dates creatively on a flat plate.
Serve with a smile.

Hint: Tastes great with milk.

4 servings




                                  105
106
Spanish Tostadas
Submitted By: Michelle McCormick
day old French bread (sliced)
milk
sugar
eggs
honey
wine - red or rosé
butter

Use enough of each ingredient for the amount of tostadas that you want.
Soak bread in milk sweetened with sugar. Squeeze off excess. Dip into
beaten eggs (approx. 2 eggs for 5 slices of bread.) Fry in butter (over
high heat) until golden brown on both sides. Set in casserole dish or
cake pan and cover in honey. Okay to stack in layers. Chill. Heat 1 c.
wine and 1 1/2 T. honey to boil. Stir constantly until honey is
dissolved. Pour wine sauce over the bread. Chill. Serve cold.

Michelle is associate executive director of Girl Scouts of Santa Clara
County and serves on the Project Cornerstone Steering Committee.

This is a traditional Christmas Eve dessert handed down to me from my
grandmother, Balbina Traspuesto Alonso. It is from the "old country"
as she would say. She was born in 1898 in a small farming village in
northern Spain and her family looked forward to this special dish each
year. The recipe uses every day ingredients with the special treat of
honey to make it sweet. Abuelita always wanted to make sure we used
enough honey and each year when she took the first bite we would ask
her "Is it sweet enough?" The recipe sounds a lot like French toast, but
the wine sauce and serving it cold makes it the unique dessert that it is.
I have great memories of my Abuelita, my mother Felicidad and myself
working in the kitchen the morning of Christmas Eve to make enough
tostadas for everyone to enjoy for the next few days. We even made a
video one year of the whole production when my Abuelita was 100
years old and still making the tostadas!




                                   107
Banana Pineapple Cake
Submitted By: Sheila Bernus Dowd
This recipe was passed to me from one of the best asset builders I
know, my dear friend Anne, who got it from her aunt. It is a family
recipe that ALL the kids and adults love immediately - pineapple and
banana, what is not to love? Anne often brings this cake over when she
wants to check in on our family, along with other homemade treats and
crafts, like hand-knit sweaters and hats. She has always been the
consumate "Tita Anne" (Tagalog for Auntie), from offering meals to
job advice, to accompanying us on house-hunting trips.

This recipe is easy to make, and the kids LOVE to help and stir. Tita
Anne's recipe is one of our favorites and has helped facilitate many an
asset building moment at our house - both cooking and eating! This is
Tita Anne holding my daughter, Kiley.

Sheila submitted this recipe for Anne Takemoto who is on the
development staff at Stanford University.

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
11/2 c. oil
11/2 tsp. vanilla
2 eggs, beaten
2 c. chopped bananas
8 oz. can of crushed pineapple, with juice
1 c. chopped nuts (optional)

Mix first five dry ingredients together. Mix next five wet ingredients
together. Add wet ingredients to dry, stirring gently. Add nuts if
desired. Pour into greased bundt pan. Bake at 325-350 for 60-70
minutes or until done.




                                  108
Best Ever Lemon Pie
Submitted by: Danielle
Here is the recipe I got from my grandmother. I remember the day she
taught me how to make this wonderful lemon pie. Her name was
Lucille Bishop.

1 baked pie shell
1 1/4 c. sugar
6 T. corn starch
2 c. water
1/3 c. lemon juice
3 eggs, separated
3 T.. butter
1 1/2 tsp. lemon extract
2 tsp. vinegar

Mix sugar, cornstarch together in top of double boiler. Add the two
cups of water. Combine egg yolks with juice and beat. Add to rest of
mixture. Cook until thick over boiling water for 25 minutes. This does
away with the starch taste. Now add lemon extract and vinegar and stir
thoroughly. Pour into pie shell and let cool. Add meringue to top after
pie has cooled. (Use Never-Fail Meringue recipe).

Daneille attends Notre Dame High School and is in Girl Scout Troop
400 in Cupertino. She has been a Girl Scout for 9 years!

8 servings




                                  109
Blueberry Crunch
Submitted By: Sandra A. Delvin
Joe and Martha, our neighbors for many years who retired to Alabama,
gave our family this recipe. Joe and Martha were wonderful neighbors
who actively demonstrated the values expressed by the Cornerstone
Project. When Martha gave us this recipe, she wrote the following:
"The secret to this recipe is Papa and Granny's beautiful blueberries
grown in the good old St. Clair County, Alabama dirt. I haven't figured
out if it's the soil or the love that goes into raising the berries. Whatever
it is, it works!" Our family loves this recipe even with frozen
blueberries! Moreover, making this recipe reminds us of our good
neighbors, Joe and Martha.

Sandra is a graduate of TABP and a programs manager with General
Electric.

1 no. 2 can (14-16 oz.) of crushed pineapple
3 c. of blueberries - fresh or frozen
3/4 c. sugar sprinkled over the berries
1 pkg. of yellow cake mix
1 stick margarine, melted
1/4 c. brown sugar
1 c. chopped pecans

Butter a 9" x 12" Pyrex baking dish. Layer ingredients in order listed.
Do not stir. Bake at 350 for approximately 45 minutes.

The recipe serves approximately 20 people. We do not get this many
servings. You cannot eat just a little. Everyone comes back for more.
We serve it warm and sometimes with ice cream.

20 servings




                                    110
Cranberry Sorbet
Submitted by: Marcy Lauck
Our family enjoys a frosted glass of this tart sorbet alongside our
Thanksgiving turkey instead of the more traditional jellied cranberry
condiment.

1 qt. cranberries
3 c. water
3 c. sugar
1 c. orange and lemon juice combined

Cook cranberries in water until soft. Force through strainer and discard
skins. Add sugar and juices and stir until sugar is dissolved. Freeze in 2
ice cube trays overnight. In the morning, beat with electric mixer and
then refreeze in a plastic container for several hours. Using a melon ball
sized scoop, place 3 scoops in a chilled serving glass and serve as a
refreshing palate cleanser during Thanksgiving dinner.

Marcy supervises San Jose Unified School District's continuous
improvement programs and is a member of the Project Cornerstone
Steering Committee.




                                   111
Creme Brulee Vanilla Sugar
Submitted by: Karen Haley
Vanilla sugar is used in creme brulee, custards, cakes, and other
desserts. Prepare at least one week in advance of using.

4 vanilla beans, split lengthwise
4 c. sugar

Scrape vanilla seeds from bean pods. Combine bean pods, seeds, and
sugar in a jar or other covered container. Cover securely and allow to
sit for at least one week before using to allow the vanilla to scent and
flavor the sugar. Use the vanilla sugar in place of regular sugar when
baking desserts.

Use this recipe for the Creme Brulee; submitted also by Karen.

4 Cups




                                    112
Grandma Giovanini's Lemon Cake
Submitted by: Chief Rob Davis
My wife Terry's grandmother made a lemon cake using Meyers lemons
from Grandpa's garden. Everyone looked forward to having lemon cake
at family events. This tradition was handed down to our family. We
enjoy Grandma Giovanini's lemon cake. In fact, we've planted a Meyers
lemon tree in our garden to capture the authentic flavor.

The evening before we were to meet with officials to start the adoption
process for our then-toddler daughter, my wife had trouble sleeping.
She was filled with anxiety regarding her ability to be a good mother.
When she finally slept, she had a dream. In the dream she was tucking a
beautiful little girl into bed. While she was gently stroking the little
girl's forehead, the girl asked Terry if she knew how to make a cake.
Terry responded by saying she knew how to make a lemon cake. The
little girl smiled and said, "Then you can be my mom!" Obviously, our
enjoyment of this cake brings with it a whole new set of special
memories.

Chief Rob Davis, San Jose Police Department, serves as vice
chairperson on the Project Cornerstone Advisory Board.

1 pkg. lemon or yellow cake mix
4 eggs
3/4 c. oil
3/4 c. water
1 pkg. lemon Jell-O (3 oz.)
Icing:
2 c. powdered sugar
grated rind and juice from 2 lemons

Preheat oven to 350 degrees.
Combine all cake ingredients. Beat 4 minutes. Pour into 9"x13" pan
and bake 35-40 minutes. Remove from oven. While cake is still hot,
punch tiny holes all over the top with tines of fork. Mix powdered sugar
and lemon rind/juice together for icing. Pour icing all over the top of
cake. Allow cake to cool, then enjoy.




                                  113
Indian Vermicelli Pudding
Submitted by: Malini Subramaniam
This dish is a family favorite. I make it on special occasions such as my
children's birthdays and festivals.

2 c. vermicelli (fine, unsalted)
2 1/2 - 3 c. sugar
6 - 8 c. milk
2 T. ghee (clarified butter)
1/4 c. each of unroasted cashew pieces and raisins
1 tsp. cardamom powder & a few strands of saffron if avail.

In non-stick pan, lightly roast vermicelli in 1 T. ghee. Add enough milk
to cover vermicelli. Cook on med. to low heat, stirring occasionally to
prevent sticking to pan. Once vermicelli is cooked (it cooks quickly),
stir in sugar until melted. The quantity of sugar depends on your taste.
Use 2 1/2 c. for a less sweet flavor and 3 c. for a more sweet flavor. Let
vermicelli steep for a few minutes, stirring occasionally. Add rest of
milk and boil on low heat for a few minutes. Boil longer for a thicker
pudding, or for a shorter time for a thinner consistency.
In small pan, roast cashews in 1 T. of ghee until golden brown. Add
raisins, stir once and then stir into pudding. Turn off heat. Add
cardamom powder and saffron. Can be served hot or cold.
Note: in Indian cooking, the ingredient quantities are usually estimated
and not precise. Likewise, cooking time is determined by looking at the
consistency and comes with experience.

Malini is a 5th grade teacher at Graystone Elementary School.




                                  114
Milky Wonder Cake
Submitted by: Jodie Oubre
During my days of lifeguarding I would treat the other guards with my
Milky Wonder cake at the end of a swim session.

8 Milky Way bars
1 c. margarine
1 1/4 c. buttermilk
2 c. sugar
4 eggs
1 tsp. vanilla
1/2 tsp. baking soda
2 1/2 c. flour
Icing:
1 1/2 Milky Way bars
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
dash of milk

Combine Milky Way bars and 1/2 cup butter- melt over low heat.
Cream sugar and 1/2 cup butter. Add eggs. Stir together flour and
baking soda. Add alternately with buttermilk. Add melted candy bars.
Stir in vanilla. Pour into a greased and floured pan. Bake at 350 degrees
for 40-45 minutes. Cool. Icing: melt candy bars in butter. Add sugar
and vanilla. Blend in just enough milk to make it spread easily.

12 servings

Jodie is a TABP graduate and Project Cornerstone volunteer.




                                  115
Never-Fail Meringue
Submitted by: Danielle
This is the meringue for the Best Ever Lemon Pie.

1 T. cornstarch
2 T. cold water
1/2 c. boiling water
3 egg whites
6 T. sugar
1 tsp. vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and
cook, stirring until clear and thickened. Let stand until COMPLETELY
cold.

With electric beater at high speed, beat egg whites until foamy.
Gradually add sugar and beat until STIFF, but not dry. Turn mixer to
low speed and add salt and vanilla. Gradually beat in cold cornstarch
mixture. Turn mixer again to high speed and beat well.

Spread meringue over cooled pie filling. Bake at 350 degrees for about
10 minutes. This meringue cuts beautifully and never gets sticky.

8 servings




                                  116
Nikki's Cinnamon Apple Cake
Submitted By: Nikki Sun and Barbara Wyman-Sun
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/2 c. brown sugar
2-3 tsp. cinnamon
1 c. oats
2 eggs
2/3 c. oil
4 tsp. vanilla
2 T. butter (melted)
1/4 c. milk
2+ c. chopped apples

Mix dry ingredients. Mix wet ingredients separately. Add wet to dry
and blend well. Add apples. Bake in greased 8x8 or 8x9 inch pan at
350 for 35 to 45 minutes.

Ever since they were old enough to sit up, my children have loved
sitting on the kitchen floor with a big bowl, calling out quantities and
ingredients and creating original masterpiece desserts. This one came
after a visit to grandma where we picked apples from her tree. Nikki,
now 9, loves the cinnamony smell of grandma's apple cake baking. So,
she created her own unique version and it has become a family favorite!

Barbara organizes the Lunch Time Fun at Hacienda Elementary School.
Artwork by James Teso, a 3rd grader.

8 servings




                                  117
Pineapple Christmas Cake
Submitted By: Ann Brown
Christmas in New Zealand has always been a time for family to get
together. Christmas Cake (fruit cake) is traditionally a favorite of mine
and here is a recipe I make often at this time of year. I usually make the
cake in November, then freeze it until closer to Christmas. The photo is
of our family sharing Christmas dinner, silly hats and all, about 12
years ago while we were still living in New Zealand.

Ann Brown is a TABP facilitator and Project Cornerstone volunteer.

225g. butter (1/2 lb.)
1 c. sugar
1/2 tsp. vanilla
1/2 tsp. lemon essence
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. mixed spice
1/4 tsp. nutmeg
3 c. flour
6 eggs
500g sultanas (about 1 lb.)
500g. currants (about 1 lb.)
500g. mixed fruit (about 1 lb.)
1 c. drained crushed pineapple
Blanched almonds and cherries

Line 9 in. square tin with 2 layers of baking paper. Measure spices,
flour into a bowl; set aside.

Cream butter, sugar, essences. Add eggs with a T. of flour mix after
each egg. Add flour and fruit to creamed mixture and mix well by
hand.

Spread evenly in tin. Decorate with almonds and cherries on top. Bake
1 1/2 hrs at 300 degrees; then about 2 hours at 270 degrees. Skewer
should come out clean when cooked. Spinkle hot cake with brandy if
desired.



                                  118
Pineapple Lemon Cheese Cake
Submitted by: Ruth Terakawa
This is one of my family's favorite desserts, and I usually make it
during the holidays. It is sweet, but light and even my grandkids love
it.

20 crushed graham crackers (approx. 2 c.)
1 cube melted butter
1/2 c. powdered sugar
3 oz. pkg lemon jello (for filling)
3/4 c. sugar
8 oz. pkg cream cheese
1 pt. whipping cream
6 oz. pkg lemon jello (for topping)
3 c. hot water
1 lg. can crushed pineapple

Crust: Combine 2 c. graham crackers, 1 cube melted butter and 1/2 c.
powder sugar and press into 9x13 pan. Bake at 350 deg. for 5 min. and
then cool.

Filling: Dissolve 3 oz. pkg. lemon jello in hot water per package
instructions and set aside to cool. Blend the cream cheese and sugar
together. Whip the cream and add to the cream cheese mixture. Stir
cooled jello into cheese mixture. Pour onto crust and chill.

Topping: Dissolve 6 oz. pkg. lemon jello in 3 cups of hot water and
then cool until it just starts to gel. Drain crushed pineapple and stir
into jello. Gently pour on top of cream cheese filling. Chill before
serving.

Ruth is an asset builder and is Karen Haley's mother.




                                   119
Postre de Manzana
Submitted by: Ecenia Huerta
Esta receta es un postre favorito de la familia de generación a
generación.

4 manzanas (apples)
1/2 taza de harina (c. of flour)
1/2 taza de agua (c. of water)
1 tsp. de canela (cinnamon)
1/2 tsp. de sal (salt)

El horno a 350° (heat oven to 350°)

Se rallan las manzanas. Se pone en un tázon todo junto y se revuelve
bien. Se pone en una cazuela en el horno por 40 minutos y listo para
servir.

Grate the apples. Put them in a bowl and add all the ingredients and
mix well. Place in a pan and cook at 350° for 40 minutes and they are
ready to serve.

This recipe is a favorite dessert from one generation to generation of
our family.


Ecenia is a Los Dichos parent at Willow Gelen Elementary School.




                                   120
Rainbow Cake
Submitted By: Maria
When my family and I went to visit our friends in Australia, the Ward
Family, we baked Rainbow cake to celebrate our visit. We had a
wonderful time with them and we miss them very much!

Maria is an 8th grader at Bret Harte Middle School and the cookbook
cover artist!

2 c. flour
1 1/2 c. sugar
4 T. custard powder
1 T. vanilla essence (extract)
1 c. milk
1/2 lb. butter
4 eggs
green food coloring
blue food coloring
yellow food coloring
pink food coloring

Mix all the ingredients except the colorings until blended. Then
separate into four bowls and add one coloring in each bowl. Then pour
into a grease round cake pan. Don't mix together. Bake at 350 for 35-45
min.

8 servings




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