Carrot Fries. Marion Sterling School ~ Food for Families 2015 RECIPE PROJECT. Thank you to DARLENE for this recipe!

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1 Marion Sterling School ~ Food for Families 2015 RECIPE PROJECT We joined together to give ourselves a gift! Guest shoppers, school staff, and volunteers: EVERYONE is invited to submit your favorite recipes for creating delicious dishes using ingredients that you find here on Food for Families Fridays at Marion Sterling. Thanks to everyone! Please use this page to add new recipes you discover! Thank you to DARLENE for this recipe! Carrot Fries 1 pound carrots 2 Tablespoons fresh mint Salt and pepper to taste 1 Tablespoon olive oil Cook time: 30 minutes at 400 1) Line a baking sheet with parchment paper 2) Preheat oven to 400 degrees 3) Cut carrots in thin strips and place in large bowl 4) Add olive oil and salt & pepper; then toss and place on baking sheet in single layers 5) Bake for 20 minutes and flip strips and bake 10 minutes more 6) Take out of oven and sprinkle with fresh mint 7) ENJOY!!

2 Thank you to REGINA for this recipe! Meatless Greens 6 bundles of greens 2-3 onions Apple cider vinegar Salt to taste 4 cloves garlic 1 teaspoon crushed pepper 1 stick unsalted butter ¼ cup olive or vegetable oil 2-3 onions 4 bouillon cubes 4 cups water Rinse greens one at a time and set aside; cut up and put in pot #1; leave for about an hour In pot #2, melt a whole stick of butter; dice onions and cook until clear; chop an add garlic, crushed pepper Rinse greens in a strainer and add to pot#2 one batch at a time; sauté Dissolve bouillon cubes in water and pour over the greens; add oil Bring to a boil; reduce heat and cook until tender Add salt and pepper as desired Thank you to JANICE for this recipe! Ohio Corn Bake 1 stick margarine 1 box Jiffy corn muffin mix 2 eggs, beaten 1 can creamed corn 1 (8 oz.) sour cream 1 can kernel corn drained Melt margarine and add beaten eggs Add sour cream, muffin mix, and corn Bake in 2 ½ quart casserole dish at 350 for minutes Note: Use any mix of collard, kale, mustard, chard, and/or turnip greens. If you use turnip greens, add some chopped turnip to pot #2.

3 Thank you to RONNA for this recipe! Baked Potato Bar 4 baking/sweet potatoes 1 zucchini, chopped 1 green/red pepper, sliced 2 onions, chopped 2 handfuls spinach/kale washed & cut into medium size pieces 3 handfuls broccoli and/or cauliflower florets Olive or vegetable oil 1) Bake or microwave potatoes until soft; cut open and squeeze 2) Sauté in oil peppers, onions, zucchini; when softened, ass kale/spinach; season with salt, pepper and/or garlic 3) Roast the broccoli and cauliflower at 425 ; grease pan with oil, toss vegetables in a little oil and lay on pan; roast until softened To assemble potatoes: 1) Put sautéed vegetables into a bowl 2) Put roasted vegetables in to a bowl 3) Place the baked potato on a plate and fill it with a little of all the veggies; if desired, dollop with a little margarine or cheese Leftover veggies? Cut open a roll or other type of bread, top with veggies and a little cheese, melt the cheese and enjoy! Thank you to LAURENDA for this recipe! One Pot Chicken and Vegetable Stew 2 Tablespoon vegetable oil 1 medium onion, chopped 2 large carrots, chopped 2 pounds chicken thighs/breasts 1 teaspoon chopped garlic or dash of garlic powder 1 Tablespoon chili powder ½ cup white rice 1 can (15 oz) chicken broth 1 can (28 oz) crushed tomatoes 1 large white potato, chopped 1 bag spinach fresh or frozen Prep time: minutes Cook time: minutes In a large pot, heat oil over medium-high heat. Add chicken ad brown it for about 2 minutes per side. Add the onion, carrots, garlic, and chili powder. Cook and stir for about 5 minutes, until the vegetables soften slightly Add the chicken broth, tomatoes, potatoes, and rice to the chicken and vegetables. Bring the liquid to a boil, reduce heat, and simmer gently, uncovered, for minutes. Just before serving, stir in the spinach and let it wilt for 2 or 3 minutes. Note: When children are involved in the meal, I use boneless chicken cut into bitesized pieces.

4 Thank you to LINDA for this recipe! Sweet Potato Casserole Thank you to KEETA and Girl Scout Troop #75214 for this recipe! Sweet potatoes Little marshmallows 1 stick of butter ½ cup brown sugar ¼ teaspoon vanilla ¼ teaspoon nutmeg Red Beans and Rice 1 cup kidney beans dried 2 cups brown rice 1 whole onion chopped Seasoning to taste Usually takes minutes to prep and cook Peel the potatoes and boil down until soft Add brown sugar, butter, vanilla, and nutmeg Put in casserole dish and bake in oven at 350 (done when you can stick a fork in easily) When almost done top with little marshmallows and brown them gently Cook red beans in 2 cups of water for 2 hours or until tender, in a medium pot Drain beans when done; keep water which will be used for the rice Boil 2 hours for smoked turkey with onions and other veggies Add together and simmer Serve over cooked rice.

5 Thank you to THOMAS for this recipe! Thank you to DAISY for this recipe! Chicken Chili Spanish Chicken with Rice Chicken 4 cups white rice 2 cans Northern beans 3 regular-size onions Onions Garlic ½ cup heavy cream Boneless chicken breast Goya seasonings 5 cups water 3 teaspoons cumin 2 teaspoons garlic salt 1 teaspoon pepper 1 Tablespoon butter Put chicken in fry pan with oil Fry for about 3 minutes Take spices and rub boneless chicken and pan sear. Add rice and stir Chop the onions and sauté with butter Add water Cook cans of beans in pan following direction on can Turn heat down when water is boiling Combine all ingredients in a large pan Finished when rice is soft Heat and cook till done about 30 minutes Add heavy cream at the end to thicken; whisk well Serve and enjoy!

6 Thank you to REGINA for this recipe! Thank you to JESSICA for this recipe! Butternut Vegetable Soup Cucumber Salad 1 medium onion 4 apples 3 medium white potatoes 2 medium sweet potatoes 3 medium carrots 2 medium butternut squash 1 (15oz) can of Gloria Northern beans Salt& pepper (to taste) 1 Tablespoons vegetable oil 2 Tablespoons curry powder 1 cinnamon stick or ½ teaspoon ground cinnamon About 4 cups of chicken broth Note: Peel and cube all vegetables and the apples 1) In a pot on the stovetop, cook onions in the oil until tender 2) Add apples 3) Add pinch of salt and stir while cooking until tender 4) Add potatoes and carrots; cook for a few minutes 5) Add butternut squash and seasonings 6) Cover with chicken broth about 1 ½ in above veggies 7) Add beans and season to taste 8) Cook until everything is tender ( approx. 20 minutes) 9) Take out cinnamon stick; put soup into blender with broth and blend well. (Only fill blender half full or it will spill over.) 6 medium cucumbers 1 cup onions, diced 1 cup green pepper, diced 1 cup vinegar 1 ½ cups sugar 1 Tablespoon salt Bring the sugar, vinegar, and salt mixture to a boil Stir until sugar is dissolved. Let cool and slice cucumbers. Toss cucumbers with onions and peppers. Pour vinegar mixture over vegetables and mix.

7 Thank you to LISA for this recipe! Roasted Corn and Zucchini Salad With Chili Lime Vinaigrette 2 ears of corn ½ large red onion, diced Thanks to Mrs. BELL for this recipe! Sherbet Surprise 2 large zucchini, spiralized using smallest blade Optional: Queso Fresco or Cojita Vinaigrette: Salt & pepper to season corn 2 scoops of sherbet 1 (12 oz.) can pop (any flavor) 1 cherry for topper (optional) 5 Tablespoons apple cider vinegar 1 Tablespoon olive oil Juice & zest of 1 lime ¾ teaspoon salt ½ teaspoon chili powder ½ teaspoon pepper Put sherbet into a large glass and SLOWLY pour in the pop. Enjoy! 1 teaspoon garlic powder 1 teaspoon honey (Takes about 10 minutes to make, according too if sherbet is hard or soft.) Prepare grill; pull husks down on corn; spray with non-stick cooking spray and season with salt and pepper; grill until slightly charred. Prepare vinaigrette; combine all ingredients and mix well. Toss with zucchini spirals, red onion, and cheese (if using. When corn is done and cooled, cut kernels off. Top salad with corn and serve.

8 Thank you to BETTY for this recipe! Thank you to REGINA for this recipe! B J s Cheesecake Prepare pie crust Sweet Potato Pie (makes two pies) Crust: 2 packages graham crackers ¼ stick margarine Filling: 4 packages cream cheese (let stand 1 hour to soften) 7-8 eggs 1 ½ cup sugar 1 Tablespoon vanilla or almond extract Mix filling until creamy. Pour into crust and bake for 45 minutes at 300. Topping: 1 ½ pint sour cream 7 Tablespoons sugar Mix together and pour on top of cake Return to oven Bake for 5 minutes Boil sweet potatoes; peel, put in a bowl and mask up Add: 3 eggs small (8 oz) sour cream 1 cup white sugar 1 cup brown sugar 3 teaspoons vanilla 3 teaspoons nutmeg ½ teaspoon cinnamon Mix well in the blender (fill only ½ full each time) Brown crust slightly Pour filling into crust Bake at 350 for about 1 hour When almost done, top with small marshmallows and brown in oven

9 Thank you to ALICIA and TASHA for this recipe! Thank you to LISA for this recipe! Red Velvet Cake Cake: 2 ½ cups All-Purpose flour 1 teaspoon baking soda 2 teaspoons cocoa 2 cups granulated sugar Apple Crumbo Pie (makes one pie; takes 10 minutes to make) 3 apples peeled & chopped 1 graham cracker pie crust 1 yellow cake mix only use half 1 can Sprite or Ginger Ale 2 eggs 2 cups Canola oil (about) ½ teaspoon cinnamon 1 Tablespoon brown sugar 1 teaspoon vinegar 1 (1 oz) bottle red food color 1 teaspoon vanilla 1 cup buttermilk Preheat oven to 350 ; grease and flour two 9-inch cake pans Sift flour, baking soda, and cocoa together. Beat sugar and eggs together in a large bowl. In a separate bowl, mix together oil, vinegar, food coloring, and vanilla; add to bowl of eggs and sugar and beat until well combined. Add flour mixture and buttermilk to wet the mixture by alternating the buttermilk and dry ingredients. Pour batter into pans. Bake at 350 for 30 minutes. Frosting: ½ cup margarine 1 (8oz) pkg cream cheese 1 box confectioners sugar sifted ½ teaspoon vanilla (about) ½ teaspoon allspice chopped nuts honey 0r maple syrup Mix all dry ingredients Place apples in pie crust Pour dry ingredients on top of apples; cover all apples Pour can of soda (pop) on to cover all dry ingredients Bake at 350 for 1 hour until golden brown Pour honey or syrup on top and then lightly top with nuts Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed (but not so much that the frosting becomes loose). Add vanilla. Spread between layers and on top of cake.

10 Thank you to BETTY for this recipe! Thank you to DARLENE for this recipe! Fresh Apple Cake 3 eggs 2 teaspoons baking soda 2 cups sugar 2 teaspoons cinnamon ½ cup oil 2 cups flour 1 teaspoon salt ¼ cup chopped nuts 2 teaspoons vanilla 4 cups diced apples Cheese Cake 1 (8 oz) cream cheese 1 can of condensed milk 1 teaspoon of vanilla flavor 1 teaspoon of lemon juice 1 graham cracker crust Combine all ingredients and mix until smooth Pour into pie crust Wash and core apples; dice with skins on Mix ingredients in order and bake in a greased and floured pan for 45 minutes at 350 Serve with whipped cream of frosting made with: Turn on oven at 350 Put on oven until firm (about minutes); take out of oven Cool down and then place in the fridge 3 Tablespoons butter 1 teaspoon vanilla 6 oz cream cheese pinch of salt 1 ½ cup powdered sugar

11 Thank you to REGINA for this recipe! Vegetable oil Medium potato diced Skillet One-Dish Meal (for one or two) Medium onion diced ¼ cup diced bell pepper 1 cup blanched chard greens (or greens of your preference) 1 cup chicken broth Garlic powder, salt & black pepper to taste 2 beaten eggs 1 slice of cheese your choice 1. Sauté onion until tender in a small skillet on the stove 2. Add potato, bell pepper, and pinch of salt; cook until potato half done 3. Add blanched chard greens and chicken broth; cook down until greens are tender 4. Add garlic powder, salt & black pepper to taste 5. Pour beaten eggs over the other ingredients and put cheese on top 6. Cover with a top and cook on low until the eggs are done. Thank you to DEBBIE for this recipe! Pumpkin Bread 3 ½ cups flour 2 cans (11 oz) pumpkin 2 teaspoons baking soda 1 teaspoon salt 4 eggs 1 teaspoon cinnamon 1 cup salad oil ½ teaspoon ginger 1/3 cup water 1/8 teaspoon ground cloves 2 teaspoons baking powder 3 cups sugar Mix well Bake in greased and floured pan at 350 for 1 hour Makes 2 large or 4 small loaf-size pans

12 Thank you to GAIL for this recipe! Cole Slaw 6 cups shredded cabbage 1 cup shredded carrots 1 cup mayonnaise ¼ cup white wine vinegar 1 teaspoon celery seed ¼ cup sugar Salt & pepper to taste In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt an pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl. Thank you to NANCY for this recipe! Zucchini Bread 3 cups flour 1 ½ cup sugar 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking powder ¾ teaspoons baking soda 2 cups shredded unpeeled zucchini 3 eggs 1 cup oil 1 cup chopped nuts (optional) 1 cup raisins (optional) Mix all dry ingredients except eggs and oil Beat eggs and oil in a separate bowl; pour over flour mixture and stir until moist Stir in the nuts and raisins, if you decide to use them Bake in 1 large or 2 small bread pans at 350 for about an hour.

13 Thank you to DANA and MALANI for this recipe! Thank you to TIM and DANA for this recipe! Crockpot Applesauce Potatoes and Ham 5 pounds cooking apples peeled 1 cup brown sugar Cranberries or cranraisins to your taste ½ cup white sugar 1 teaspoon cinnamon ½ cup apple juice 4 pounds potatoes, wash and slice 1 package cubed ham 1 small onion chopped 1 can mushroom soup 1 cup shredded cheese ½ cup milk Salt and pepper to taste, but remember the ham is salty Mix all together Cook overnight in a crockpot on low Mix all together Put all in a covered casserole dish Cook in oven at 350 for 1 hour Stir at halfway done

14 Thank you to JODY for this recipe! Thank you to CLEVELAND for this recipe! Buckeye Brownies 1 box fudge brownie mix ¼ cup butter - melted ½ block (4oz) cream cheese softened 1 egg 1 cup creamy peanut butter 1 cup powdered sugar 4 oz chocolate Heat oven to 350 In a bowl, mix and beat brownie mix, butter, cream cheese and egg Dough will be a little sticky Scoop the dough into an ungreased cookie sheet making 24 cookies Smooth the edges of each cookie; make it round Put in oven for about 12 minutes Mix the peanut butter and powdered sugar together (while cookies are in the oven); roll into 1-inch balls As soon as the cookies come out of the oven, stick a ball in the center of each cookie Let cookies cool Melt chocolate in microwave and put on top of cookies to make it look like a buckeye ⅛ teaspoon salt Pumpkin Pie ⅔ cup sugar 2 eggs, slightly beaten 2 teaspoons pumpkin pie spice 1 ⅔ cup whole milk 1 ½ cup mashed, cooked pumpkin Prepared or homemade pie crust Mix dry ingredients together Add milk and pumpkin mix lightly Pour into prepared pie crust Bake in hot oven (450 ) for 10 minutes; reduce heat to 325 Bake for 35 minute or until knife inserted into center of filling comes out clean Let it cool You can add nuts, if desired, before cooking!

15 Thank you to SEAWOOD for this recipe! Thanks to BETTY, Sr. for this recipe! Chicken Jambalaya Barbecue Sauce 1 ½ cups diced cooked chicken 1 cup rice cooked 1 ½ cups cooked tomatoes 1 large onion chopped 1 can tomato sauce or juice 1 chopped onion 1 cups water 1 garlic clove, chopped ½ cup chopped green pepper ½ cup chopped celery 2 teaspoons chili powder 2 chopped bay leaves 1 teaspoon salt ⅛teaspoon pepper 4 Tablespoons brown sugar 1 cup parsley, dried Buttered bread crumbs Mix chicken, rice, tomatoes; cook for 10 minutes Add onion, pepper, celery, seasoning Put in baking dish Cover with buttered bread crumbs Bake at 350 oven for 1 hour Serve hot Will serve 4 people ½ cup lemon juice ½ cup vinegar 1 Tablespoon black pepper Combine all ingredients Simmer for 30 minutes 1 teaspoon ground ginger 1 Tablespoon paprika

16 Thank you to BETTY, Sr. for this recipe! Thank you to NANCY for this recipe! Spaghetti Sauce Sloppy Joes Chop: 1 large onion 1 bell pepper 1 clove garlic 2 pounds ground beef 1 onion ½ small bottle of catsup 1 can tomato soup Combine: 1 can tomato paste 1 can tomato sauce Brown onions and ground beef Add tomato soup and catsup Simmer for a few minutes to blend flavors Put all ingredients into a pan Serve on burger buns Simmer on the stove until thick (about 20 minutes)