Da Juan and De Corey

“The Recipe for our Spaghetti”

Ingredients:

• 2lbs of ground beef
• Amish Pride sausage
• 1 Bell pepper
• salt
• Garlic salt
• Black ground pepper
• 2 bottles of Ragu’ (2lb13oz)
• 1 bag of large elbow pasta (American Beauty brand) (16oz)
• 1 bag of cheese
• 1 bag of Garlic bread

Preparation:

1. Preheat oven at 425 degrees.
2. Place a large pot of water to boil for your spaghetti.
3. When water boiled add your salt and cook spaghetti to andante or to your liking.
4. Next ground your 2 lbs. of ground beef (well done). Add your onions (red onions) and Bell pepper. Add your Garlic salt (Season to your liking) Ground black pepper. Mix altogether in a large skillet.
5. Next add 1 of your Ragu’s to your pasta and stir.
6. Next add both of your meats (Ground beef, Amish Pride sausage) into the pot mix altogether. Add your cheese.
7. Place your garlic bread into the oven until browned. Serve on your finest China say grace and bless the person that made your food. Dig in... Yummy! Yummy! for your Tummy! From our loving home to yours from Da’Juan and De’Corey, mom and dad Cooper.

Alma

“Gazpacho”

I interviewed my mom. She knew this recipe from living in Spain 1 year. She knows it because it is popular in the summer. They served it in pint glasses to drink. Southern Spain is famous for its fresh tomatoes. It is served cool on hot summer days. My mom likes Gazpacho because it is fresh and refreshing.

Ingredients:

• 6 medium vine-ripe tomatoes, halved
• 1 ½ to 1 cup packed fresh basil
• 1/3 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon of Nama Shoyu soy sauce
• 1 clove garlic
• 1 to 2 teaspoons spike Celtic sea salt and freshly ground black pepper to taste
• 1 yellow bell pepper, finely chopped
• 1 to 2 cobs corn, kernels cut off the cob
• ½ apple, chopped
• ¼ jicama, chopped

To make the base: In a blender, combine all of the ingredients and blend until desired consistency is reached. You may use the whole tomatoes, including skin and seeds.

To make “meat”: Combine the chopped vegetables and fruit in a large bowl. Pour the base mixture into the bowl and mix well. Serve well-chilled. It tastes even better the next day!

To make the more authentic “Spanish” version add crusty or dried bread that has been soaked in H₂O.

Jack F.

“Shepherd’s Pie”

Ingredients:

• 1 tbsp olive oil
• 8 potatoes
• 1lb of ground beef
• 1 large (skipped)
• 5 carrots
• 1 leek
• 2 Tbsp. butter
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. cream cheese
• ¼ cup white cheddar
• 1 bouillon cube
• salt & pepper
• 1 can Guinness Chalfcon

Instructions:

1. Pre-heat oven 350 degrees, peel potatoes cut into quarters, boil potatoes with pinch of salt.
2. Peel and dice onion, peel and dice carrots, slice leek.
3. Heat oil in skillet, add onions and leeks and cook until translucent.
4. Add ground beef, add carrots, beer, Worcester shire. (Skipped) and peas ten (skipped). Bring to boil, reduce heat, simmer for five minutes (skipped) pour contents from skillet (skipped) into (skipped) dish.
5. Strain potatoes on mash with (skipped) cream on butter (skipped) add milk cream from other consistency using a fork evenly spread potatoes over meat as vegetables.
6. Sprinkle shredded cheese top. Place in oven and bake 250 degrees for 30 minutes.

Serve, eat, and enjoy!

My mom likes Shepherd pie because it’s good comfort food. My mom is from England and Shepherd’s Pie originated in Ireland and became a traditional dish all across the British Isles. My mom has her own recipe and sometimes she makes it a different way. My Nana made my mom Shepherd’s Pie when she was a little girl. Now my mom makes it for me.

Afton

Part 1: Recipe

“Brown Lentil Dal”

Yield: 8 to 12 servings

Time: About 1 hour

Ingredients:

• 1lb. dried green brown lentils, rinsed and pickled over
• 1lb fresh Roma tomatoes, chopped
• 1 or 2 medium fresh jalapeños, seeded and minced
• 2 inches fresh ginger, peeled and minced or grated
• garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• ¼ cup grape seed or peanut oil
• ¼ cup (1/2 stick) butter
• 1 tablespoon cumin seeds
• 4 whole cloves
• 2 medium yellow onions, chopped
• ½ teaspoon ground cayenne pepper
• 1 bunch cilantro, roughly chopped, thick stems discarded
• Salt and black pepper
• Juice of 1 lemon

Procedure:

1. Put the lentils, half the tomatoes, and jalapeños, ginger, garlic, coriander, and turmeric in a large pot; add enough water to cover by ½ inches. Cover, bring to a boil over high heat, then reduce the heat to medium and simmer until the lentils are almost tender about 30 minutes.
2. Continue cooking the lentils while you put the oil and butter in a medium saucepan over medium heat. When the butter melts, add the cumin seeds, cinnamon stick and cloves and cook, shaking the pan occasionally, for 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft, about 10 minutes. Add the cayenne and 1 cup water; bring to a boil over medium-high heat and simmer for 1 minute, then turn off the heat.
3. When the lentils are fully tender, serve over hot basmati rice.

Part 2: Essay/Interview

This recipe is brown lentil dal.

1. Where did you get this recipe?

I searched for this recipe online and my friend Lavanya (pronounced LA-VUHN-YAH) from Madras in southern India made a similar recipe for me.

2. What is your connection to this culture?

I worked at an Indian restaurant and made many close friends there.

3. Do you add any special spices to this recipe?

Yes I add spices that are native to that part of the world. Just look at the ingredient list.

Part 3: Biography

My mom cooked all kinds of different dishes since I was little and this was always a favorite. My mom made lentil soup all the time when I was little, Lentil soup may look gross but it is delicious. My mom’s relation to this culture is she worked at an Indian restaurant. I love my moms cooking.

Ella

“Recipe for Baklava”

Ingredients:

• 30 sheets of pivyllo (8x8 inches)
• 1 cup butter, melted
• 1 cup finely chopped or ground walnuts
• ½ cup finely chopped or ground blanched almonds
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• lemon – honey syrup

How to make Baklava

1. Butter the bottom of an 8-inch square baking pan. Lay 10 sheets of phyllo in pan, brushing each sheet with melted butter.
2. Mix nuts with sugar and spices and sprinkle half of this over phyllo. Drizzle with melted butter. Repeat with another of nut mixture and phyllo.
3. Cut without cutting through bottom layer, into diamond shaped pieces. Bake in preheated moderate oven (350 degrees) for 1 hour.
4. Finish cutting and allow Baklava to cool. Pour warm lemon honey syrup. Makes about 20 diamonds.

Lemon-Honey syrup:

1. Boil 1 cup sugar, 1 cup water and ½ lemon for 15 minutes.
2. Remove lemon and add 2 tablespoons honey.
3. Stir

Biography of my Grandmother

My grandmothers name is Carolyn but I call her Noni. She lives at Newport, California. She had Baklava during a recent cruise on the Mediterranean and the Greek islands. She is 74 years old and loves to cook.

Everett

“Mulgikapsad-Southern Estonian Style Sauerkraut”

Ingredients:

• 2 pounds Sauerkraut
• ¾ cup barley
• 2 pounds marbled roast pork
• 1 teaspoon salt
• 1 apple, cubed
• enough water to cover the ingredients

Procedure:

1. Place the sauerkraut in a large kettle. Add the barley, pork, cubed apple and salt. Add enough water to cover the ingredients. Simmer for 3 hours or until tender. Be sure to check the water level at intervals to prevent burn in the kettle.
   
   
   My Nana Virve, was born in Estonia on July 18th, 1938. She lived in Estonia. Then in world war II, she moved to Germany. When she was 10, she moved to America and went to Lacey Elementary School. She started making Mulgikapsad in her twenties. I like her because she is my grandmother.

Lily

“Slow Cooker Corned Beef and Cabbage”

Ingredients:

• 2 stalks celery, halved
• 4 carrots
• 1 medium onion, cut in 4 wedges
• 4 to 6 red potatoes quartered
• 1 4lbs. corned beef from Gardner’s meat market
• 12 ounce bottle stout or dark ale
• 1 tablespoon corned beef spices or pickling spices or spices that come

Directions:

For serving: grainy mustard and horseradish sauce, recipe below

1. Place celery, carrots, onion and potatoes in the bottom of large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
2. Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
3. Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Creamy Horseradish Sauce:

• ½ cup heavy cream
• ¼ cup sour cream
• ¼ cup drained prepared horseradish
• dash hot sauce
• salt and pepper to taste

Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper, and a dash of hot sauce.

The person I interviewed my Grandpa Mike. He had 1 sister and 1 brother. His parents were Virgil at Magairet. His 2nd grade teacher was Sister Mary Donald. He went to Wilson High school. He was 2 years old when he first had corned beef and cabbage. He had many, many friends. The first time he had corned beef and cabbage was 1944. He likes corned beef and cabbage because it is a part of an Irish family tradition.