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Jewel \"Southern style, tender, and juicy turkey wings Sowell smothered in a thick, savory, FORT LAUDERDALE, FL homemade gravy made from Lipton mushroom onion soup mix!\" Growing up, Thanksgiving was my favorite holiday. My siblings and I would always fight over who got the two wing pieces of the turkey since we didn’t like the rest of the bird. One time, I decided to buy and cook 2 pans of only the turkey wing flappers. It was a huge success with my family. Fast forward, I have been making trays of wings and skipping the rest of the bird ever since! I enjoy it so much that I typically cook a Thanksgiving style menu for my friends and family at least once a month because I travel to the beach over the actual Thanksgiving holiday. My grandson says, “It’s the best chicken ever!” One day, I’ll tell him the truth. Enjoy! -Jewell Page 12

Smothered Ingredients Turkey Wings 6 - 8 cut turkey wings (no drumsticks) 1 - 2 Tbsp Zatarain’s Creole or Cajun seasoning Lipton Onion Soup Mix (Mushroom Onion) 1/2 stick unsalted real butter melted 1 Tbsp onion powder 1 Tbsp paprika 1 tsp garlic powder 1 Tbsp Accent 1 onion sliced 1 bell pepper sliced Instructions Serving: 4 Prep Time: 15 Mins. Preheat oven to 350°F Cook Time: 20- 35 Mins. Rinse the wings and pat dry with paper towel. Mix all spices and Onion Soup Mix together in a small bowl. Then sprinkle the spices over the turkey wings and toss the wings to coat evenly. Line pan with aluminum foil and lay the wings in the pan – meaty side down. Add the onions, bell peppers, and butter into the pan. Cover the pan with aluminum foil and bake for 35 mins and then turn the wings over, coat with the pan drippings and bake for another 35 mins. Lastly, turn the wings over, one more time, coat with the pan drippings and place back into the oven uncovered for 15 mins. Remove pan from the oven and drain the pan drippings into a bowl or measuring cup. Use a fat separator cup or skim 1/2 cup of the fat off the top of the pan drippings. Reserve the rest of the drippings. Pour the fat into a pot and heat on medium high. Whisk in the flour for 2-3 minutes to cook out the flour taste Pour in the chicken stock while whisking. Then, pour in the remaining pan drippings. Add in the onion and garlic powders while continuing to stir until the gravy thickens; about 3 minutes. (Will thicken more in the oven). Remove from heat. Taste and adjust seasoning as desired. Pour gravy on top of the wings. Cover the pan with foil again. Bake for an additional 20-30 mins or until wings are tender and falling off the bone. Serve over warm Rice (yellow or white). Enjoy! Page 13

Jason Alman FORT LAUDERDALE, FL Turkey Stuffed Peppers is one of my personal favorite dishes. I originally found the recipe on-line and decided to just try it. Since then, I have become a big fan of the flavor and presentation. Sometimes you just need an easy dish and this has become a weekly staple in my house. It also reheats well and is easy to pack up for lunch the next day! -Jason Carbs Protein 19 g 18 g Calories Fat 221 kcal 3g JBA's Macros Serving: 1/2 pepper Page 12

Turkey Stuffed Peppers Ingredients 3 large sweet red bell peppers (washed) 1 lb 93% lean ground turkey 1 cup reduced sodium chicken broth (divided) 6 Tbsp part skim shredded cheddar cheese 1 garlic (minced) 1/4 cup tomato sauce 1/4 onion (minced) 1 1/2 cups cooked brown rice 1 Tbsp chopped 1 tsp cumin powder fresh cilantro or parsley 1 tsp kosher salt Olive oil spray 1 tsp garlic powder Instructions Cook brown rice according to package instructions and then Preheat oven to 400°F. Lightly spray olive oil (I prefer coconut oil) in a medium size nonstick skillet and heat on a medium heat. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until the meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese. Pour the remainder of the chicken broth on the bottom of the baking dish. Cover tightly with aluminum foil and bake for about 45 minutes. Carefully remove the foil (there will be a lot of steam) and serve right away. Page 13

Elena Ioannidis NEW YORK, NY In Cyprus, my father was a chef and my mother worked in hospitality. They immigrated to the United States in the 80’s. Our family converted a Cypriot Social club and today it’s known as one of the premier Tavernas in Astoria, New York. I began running the restaurant when I was 23 years old and now, my husband runs the Taverna. We cook and serve traditional homemade dishes from Cyprus. Although there are a lot of similarities between Greek and Cypriot cuisine, there are a few distinctions. Cypriot cuisine often uses mint, cilantro, coriander, rose water and Middle Eastern spices such as curry and cumin. In addition, our primary protein for every day dishes is pork, where Greek cuisine would use beef and more oil in the dishes. This recipe for Pastitsio has been in my family for generations. Pastitsio is considered the ultimate comfort food of our cuisine. Although it takes time to make, it is well worth it. As my mother would make it for the restaurant, we got to eat it a few times a week as kids. Customers tell us that it reminds them of home and their own mother's cooking. It helps them feel a bit of their homeland even though they are half way around the globe in New York City. We take so much pride in being able to provide that comfort to our patrons. To me, this dish makes me think of family. Enjoy! -Elena Page 12

Pastitsio Ingredients 1/2 C Parsley, chopped 1/4 lb Salted Butter 1/4 C Vegetable/Cooking oil 5 Tbsp Tomato Paste 2 Tbsp Dried Mint 1 Tsp Nutmeg Salt & Pepper Instructions 1 Pack Misko Macaroni Pastitsio #2 1.5 - 2 lbs Pork, ground Using a 6-8qt stock pot, boil water. 6 C Whole Milk Add salt & Macaroni. Cook for approx 15 minutes, rinse w/ cold water & 2 C Halloumi Cheese, grated set to the side in colander to strain any 2 Large Eggs excess water. 1 Sm Onion, chopped 3/4 C All-purpose Flour Using the same pot, heat oil & add onion. Cook until softened & add ground pork, mixing frequently until cooked through. Add tomato paste, salt & pepper to taste & parsley. Turn off heat & mix well. Put mixture in colander to strain excess oil & set to the side. Do not wipe or clean pot, you will use it for the bechamel. In a separate saucepan, heat the milk & nutmeg until warm. In the same pot you cooked your meat (do not wipe, it adds flavor), melt butter. Add flour to butter slowly, while mixing to combine. Once combined, slowly add in the heated milk, while mixing to ensure the flour/butter mixture does not clump. Continue mixing and 1/2 C grated halloumi & salt to taste. With the heat on medium, bring bechamel to a boil, while continuing to mix, so mixture does not stick to the pot. When bechamel is boiling and creamy, slightly thickened, remove from heat. Set bechamel away from heat and slowly mix for approximately 5 minutes to help the mixture cool down. In a separate bowl, lightly beat 2 eggs. once mixture has cooled down slightly, slowly add the eggs. Mix until combined. Preheat oven to 425 F. In a large bowl, mix the macaroni with 1 C of grated Halloumi, 1/3 C pork mixture, 1/3 C bechamel & dried mint. Once mixed, place approximately 2/3 of the macaroni in your baking dish. If you baking dish is shallow, use less, as there will be 4 layers. Add a layer of ground pork, then add the remaining pasta. Top with bechamel. Sprinkle the whole top with remaining grated Halloumi. Bake in the oven for 35-45 minutes, until their is a \"golden\" crust. Let the Pastitsio cool before cutting & serving. Page 13

Tara Stromberg PORTLAND, OR Pasties originally come from Cornwall, England where they were often eaten by miners because they could be carried easily and eaten without cutlery. They were also very popular amongst Irish miners. Where my dad is from in Montana (the Butte/Anaconda area), there was a huge immigrant mining population. His grandparents emigrated from Ireland to work in the mines/smelter there and one of the dishes they brought with them was pasties. My dad’s grandmother often made pasties for her family and passed the recipe down to her daughter, who then taught my dad to make pasties. My dad usually makes pasties for us a few times a year and pasties are a staple menu item at most family events we have. My dad prefers to make his with ground beef, but most traditional recipes call for steak, which I personally prefer. -Tara Page 12

Ingredients *Makes 4 Butte Pasties Pastry Dough Filling (Cornish Pasties) 3 1/3 cups of flour 12 oz raw beef skirt or 1 tsp salt chuck steak Instructions 1 cup unsalted butter 12 oz diced potatoes ¾ cup cold water 8 oz diced parsnips 8 oz diced onions (Or if you’re lazy like me, you can use Salt and pepper premade pie crust Butter/Margarine dough) Egg Wash 1 egg, beaten with 1 Tbsp of water In a large bowl, whisk together the flour and salt. Cut the butter into small pieces and distribute the butter evenly over the flour. Use your hands to crush everything together, until the mixture resembles breadcrumbs. Add two tablespoons of cold water to the mixture and stir until the dough binds together, adding more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in plastic crap and chill for thirty minutes. While the dough is chilling, peel and cut the potatoes, parsnips, and onions into ½ inch cubes. Cut the beef into similar sized chunks. Put all four ingredients into a bowl and mix. Season with salt and pepper, set aside until dough is ready. Lightly grease a baking tray with butter/margarine and line with parchment paper. Preheat oven to 400F. Once dough is chilled, divide into 4 equal-sized pieces. Shape each piece into a ball and use rolling pin to roll each ball into an 8” circle. Spoon a quarter of the filling onto each circle. Spread the filling on one half of the circle, leaving the other half empty. Put a small piece of butter on top of the filling. Fold the pastry over onto the filling, join the edges and push with your fingers to seal. Crimp the edge to make sure the filling is held inside, either with a fork or by making small twists along the sealed edge. When you’re done crimping along the edge, fold the end corners underneath. Put the pastries onto the baking tray and brush the top of each pasty with the egg wash. Bake on the middle shelf of the oven for about 35 minutes or until the pastes are golden brown, then reduce to 350F for 20 minutes. Serve warm with either beef gravy or ketchup. Page 13

Martha Caldwell FORT LAUDERDALE, FL This chicken recipe was the only thing my late husband, Ned, rest in peace, knew how to make when I met him. He actually created this recipe and was quite proud of it. I always did the cooking for the two of us, but if he did make dinner, this was his go-to. He always accompanied it with homemade mashed potatoes and baby peas. Now, it is one of my favorite go-to's as well. It's easy, healthy and delicious. Enjoy! -Martha So... what do you think? DELICIItO iUsS! Page 12

Martha & Ned's Honey Mustard Chicken Ingredients Serving: 1 pc. per person Cook Time: 15 - 20 Mins. 2-4 Boneless chicken breasts ½ cup honey ¼ cup yellow mustard *If the chicken is too thick, butterfly for even cooking. *No need for seasoning. Instructions In a medium non-stick skillet, over medium heat, pour the honey and mustard and mix well. Place the chicken breasts on top of the honey-mustard mixture and cook for approximately 15-20 minutes, turning the chicken breasts over every few minutes so both sides get golden brown. As the honey caramelizes, the mixture will get thicker. Do a taste test and adjust honey and mustard to taste. Once the chicken is golden brown, remove from heat. You can serve it immediately. Goes wonderfully with mashed potatoes and baby peas. Page 13

Jamey Campellone FORT LAUDERDALE, FL \"Taco Tuesday\" became a tradition in the Campellone house during quarantine as a way to have something to look forward to. Tacos every week got boring over time, so now it has turned into \"Fiesta Tuesday.\" Mexican Lasagna was a result of “using what was in the fridge” (quarantine issues) for our dedicated fiesta night and became a household hit. This is an original recipe! Mexican Lasagna is in rotation for our family now every 6 weeks and we love it. -Jamey Page 12

Mexican *Find the Margarita recipe on page ? Lasagna & Ingredients *Margaritas 1.5 pounds ground turkey or ground beef Serving: 6 1 packet of taco seasoning (low sodium) Cook Time: 50 Mins. 1 can of diced tomatoes Instructions 2 jars of Salsa Verde – may only use 1.5 Preheat oven to 350 degrees 1 bunch of scallions (thinly sliced) 1 8oz package of Mexican cheese 1 package of Mexican-style corn (Alexia or Trader Joes, found in frozen section) 1 can of black beans (rinsed and drained) 1 package of corn tortillas Sour cream (for garnish) Avocado (for garnish) Cook meat on stove top at Medium heat, drain the fat once browned, return to stove top Turn heat down to Low, add the can of diced tomatoes and taco seasoning, mix together and let sit In another pan, cook the Mexican corn following package directions, let sit Layer the lasagna in a casserole dish in order listed below. Should make 3 layers. 1. Thin coating of Salsa Verde 5. Black beans 2. Corn tortillas ( 3 or 4 per layer) 6. Scallions 3. Meat 7. Mexican corn 4. Mexican cheese Put any leftover Mexican cheese over the top along with extra Salsa Verde Cook in oven for 35 - 40 minutes, until it starts to bubble Garnish with toppings and enjoy! Page 13

Linda Cohen FORT LAUDERDALE, FL I found this recipe a few years ago, and then have been making these over the last couple summers. My nieces and I like to spend special pool days together. I usually travel to their house, or we meet them at grandmas depending on our schedules. These are easy to put together whether you are at your house, or on the move! One thing to note though… there will be far more interest in “eating” them than “making” them with the kids. I prepare them… I cook them… then THEY eat them. Ha! -Linda Page 12

BBQ Bacon Serving: 6 Sliders Cook Time: 10 - 15 Mins. Cheddar Ingredients Sliders 3/4 lb (340 g) 85% lean ground beef Instructions 1/3 cup (75 mL) real bacon pieces 1/3 cup (75 mL) sharp cheddar cheese 1/2 cup (125 mL) prepared barbecue sauce 3/4 cup (175 mL) French fried onions 6 slider buns, toasted 12 dill pickle slices Prepare the grill for direct cooking over medium-high heat (400- 450°F/200-230°C). Spray the slider grill basket with nonstick cooking spray. In a large mixing bowl, combine the ground beef, bacon, cheese and 2 Tbsp/30 ml barbecue sauce, and mix gently until thoroughly combined. Divide the meat mixture into 6 portions. Sprinkle the bottom of the burger or slider press with 1 tbsp (15 mL) of the French fried onions and add one portion of meat. Press and remove the patty, then repeat with the remaining meat mixture. Place the patties into the slider wells of the basket. Place the basket on the grid of the grill and grill, covered, for 8-10 minutes, turning once, or until the internal temperature reaches 140°F/60°C for medium doneness. To serve, top the buns with the sliders, barbecue sauce, remaining French fried onions, and pickles. Page 13

Manny Crespo MIAMI, FL I am happy to share “Mamá Crespo’s” recipe for Cuban Picadillo and a bonus recipe for left-over picadillo, “Tambor” that will leave you longing for more! Picadillo is a quintessential Cuban comfort food. Other Latin countries, particularly those in the Carribean also feature versions of this dish in their cuisine. It is generally acknowledged that these dishes are derived from, or heavilly influenced by, African cooking as the cultures mixed many centuries ago. Cuban picadillo is considered one of the many ‘creole’ dishes of Cuban gastronomy. It’s combination of bright and earthy flavors, the contrast of salty and sweet (for those who enjoy sprinkling raisins into the recipe) makes it one of the universal favorites of Cuban households everywhere. Our recipe has been handed down and, I suspect, customized here and there over several generations. No two families’ picadillo will ever taste the same, which is one of the great things about this dish – it never gets boring. It’s also one of those dishes that’s even better the next day after all of the flavors have really set and become even more nuanced and rich. Our family enjoys this dish at least once every few weeks and the recipe is very simple to scale up or down to accommodate a small family dinner or a large family gathering. I hope you give it a try and give your taste buds a treat. -From the Crespo-Cantrell family to yours, “¡buen provecho!” Page 12

Cuban Picadillo Ingredients 1 tsp salt *See Mama 1/8 tsp pepper Crespo's Tambor 1/4 cup oil 1/2 cup tomato sauce recipe on the next 1 onion 1/4 cup cooking wine 1 green or red pepper page! 2 garlic cloves 1 1/2 lb ground beef May add olives and raisins (optional, but well worth the try!) Instructions Brown the onions, pepper and garlic. Add the meat and brown for a few minutes. Add add the rest of the ingredients. Cook for about 25 minutes or until ground beef is cooked through. Let sit on warm for 10 min. Serve. Enjoy. Refrigerate left overs – they can be enjoyed as is or re-purposed for “Tambor.” Note: Ground Turkey is a suitable alternative. If you choose lean beef or lean turkey, be sure to add a little extra water or cooking wine to keep it from drying out. Suggested sides: White rice (with or without black beans), French Fries, a simple side salad, creamy mashed potatoes, plantains (sweet or “tostones” style). Page 13

Manny Crespo MIAMI, FL “Mamá Crespo’s” recipe for Tambor made from left-over picadillo, that will leave you longing for more! Bonus: This will keep for several days in the fridge. From the Crespo-Cantrell family to yours, “¡buen provecho!” Page 12

Serves 4 Tambor Ingredients Left over Picadillo (See recipe on pg. ?) 2-3 large Idaho Potatoes 1 stick of unsalted butter Salt (to taste) Parmesan Cheese (to taste) Instructions Boil potatoes until cooked through, add salt and 1/4 - 1/3 stick of butter and mash until smooth (do not use milk, cream or any other additives). Once done and the mashed potatoes have cooled down to a warm temperature, spread the mashed potatoes into an 8-10 in round baking dish to create a layer on the bottom and up the sides of the dish about ¾ of an inch thick. Carefully spoon in refrigerated leftover picadillo as filling and even it out so that it covers the bottom potato layer. Add another layer of the potatoes over the top of the filling until all of the filling is covered. Let this sit and cool to room temperature. Brush on melted butter to the top and Parmesan cheese (a light sprinkle is recommended, but add to taste). Bake at 350 for about 30 minutes or until top of dish is lightly browned. Allow to cool some before serving as you would serve a pie. Cheers! Page 13

Matt Ginder BOCA RATON, FL This recipe has spanned a few generations. It originated from my grandmother, who then shared it with my mom, and then my mom shared it with me. My grandmother used to work for Weight Watchers. She would teach lectures to Weight Watchers clients to help them lose weight and live healthier lifestyles. She was passionate about helping people. I hope this recipe is helpful to each of you wherever you are in your own wellness journeys! Enjoy! -Rebecca Greenspoon (Recipe and story provided by Matt's wife/GG's daughter) Page 12

Meatloaf Ingredients 1 lb of ground turkey 1 can of Campbells Vegetarian Vegetable Soup 1 Tbsp of bread crumbs (unseasoned) Ketchup *I use ground all white meat extra lean turkey. But any ground meat can be used. Instructions Preheat oven to 350. Take ground turkey mix it with canned vegetable soup and 1 Tbsp of bread crumbs . Place mixture in a meatloaf tin. Cover top layer with Ketchup. Bake for one hour. Page 13

Lisa Johnson FORT LAUDERDALE, FL This recipe is one of the first recipes my sister ever gave me. I've kept it for more than 20 years now and it is a \"go to” for my family and friends. It might seem complicated and certainly looks fancy, but is so simple to make! -Lisa I have included several photos to show the process. \" You don’t have to bake the chicken, you can fry it up in a pan until golden brown!\" \"Plating: All done and ready to serve!\" \"The sauce is now ready for the cheese when it coats the back of the spoon. Congratulations! You have made cheese sauce! Yum!\" Page 12

Chicken: 2 Boneless Skinless Chicken Breasts Deluxe 2 Egg yolks Chicken Breasts 2 Tbsp of water Serving: 4 Dash of salt Prep Time: 30 Mins. Cook Time: 20 Mins. Dash of Black Pepper Instructions Ingredients Dash of Paprika 1/4 cup Bread Crumbs 3 Tbsp Parmesan cheese 2 Tbsp Butter Cheese Sauce: 2 Tbsp Butter 2 Tbsp All purpose flour 1 cup Milk 1 tsp Worcestershire sauce 1 Tbsp Parmesan Cheese 3/4 grated white Cheddar cheese ( you can substitute Monterey Jack or Fontina or a combination of these) Paillard the chicken breasts: place chicken breasts between two sheets of wax paper and pound to even thickness; (as thin or as thick as you prefer but note that you will have to adjust your cooking time for thickness); Viola! You have a Paillard, a fancy French name for a thinly pounded piece of meat! Whisk egg yolks and water; set aside. Combine flour, salt, pepper, paprika, bread crumbs and Parmesan cheese; set aside. Dip chicken breasts in egg yolks; roll in flour-crumb mixture. Brown chicken breasts in butter on both sides, then place in shallow baking dish. Bake at 350 degrees for 20 minutes (if you have not make your paillards too thin); just be careful not to overcook the chicken! In the meantime, prepare the Sauce: Melt butter in a saucepan. Stir in the flour; stir for a minute or two to cook out the raw flour taste. Slowly add the milk and continue cooking, stirring until the mixture thickens; slowly adding the Worcestershire sauce. Once the mixture becomes thick enough to coat the back of a spoon, slowly add the cheeses, stirring constantly until smooth. Remove chicken from oven; place on platter or individual plates, top with cheese sauce. Note: Add the crab meat and/or asparagus before adding the cheese sauce for Chicken Oscar. Page 13

Jennifer Jones FORT LAUDERDALE, FL Sometimes you just need something quick, simple and delicious. My son loved to eat these tacos and I love the ease of the recipe. To make this recipe healthier, I elect to use lean ground turkey meat. We not make these tacos every other Tuesday in our house creating our own bi-weekly tradition. It a great meal that pleases young and old alike. From my family to yours – enjoy! -Jennifer Page 12

Taco Tuesday!! IngredLieeanntsground turkey Sour cream Shredded lettuce Guacamole Tomato Green onions Shredded cheese (your choice) Tortilla bowl Instructions Brown the meat in a skillet on medium heat (lean turkey will usually require no draining once browned) Approx 15 mins or until you no longer see any red color to the meat. Prepare you veggies and toppings and cut as meat cooks. Warm tortillas to liking. Once meat is cooked assemble tacos to your liking . ENJOY!!!! Page 13

Marla OHIO Neufeld X FORT LAUDERDALE, FL My mom, Susan Somerstein, who is a Cincinnati native, wanted me to share her Cincinnati Chili recipe. Cincinnati Chili is an iconic dish for anyone visiting Cincinnati, Ohio! There is a rich history to “Cincinnati Chili.” It is different than traditional chili and the creation of it stemmed as a take on pastitso – a Greek dish. In the 1920’s immigrants opening restaurants were looking to adapt their familiar foods. A Macedonian immigrant began serving the chili on top of hot dogs and the dish evolved to what it is now over the years. There is much debate on how to make (or order this dish if you are in a restaurant). You can have it 1-6 “different ways” which basically means a variation on how many toppings you would like. Our family holds firm to the classic Ohio way of “4 ways”, with chili, cheddar cheese, spaghetti, and onion as shown in this recipe. -Marla Page 12

Mom's \"Here is my Cincinnati mom's Cincinnati chili with my dad, Chili Barry Somerstein, eating it!\" Ingredients 1 quart water 1/2 tsp red pepper flakes 2 lbs ground beef 1 tsp ground cumin 2 onions - chopped 1 1/2 tsp salt 4 cloves garlic 3 tbs chili powder 2 tbs vinegar 1 tsp cinnamon 16 oz tomato sauce 1 piece bitter chocolate or 1/2 tsp cocoa 1 bay leaf 2 tsp Worcestershire Spaghetti Instructions Boil beef slowly for 3/4 hour. Add rest of ingredients, cook quickly for 10 minutes and then simmer for about 1 1/2 hour While the chili is simmering, you can make the spaghetti to the box directions or fresh pasta if you prefer. 2 Way Serve chili over spaghetti 3 Way 2 way + shredded cheddar cheese 4 Way 3 way + finely chopped onions for Page 13

Christina Pappas LOS ANGELES, CA My kids love this restaurant called “Gyu-Kaku” (it’s a national chain) where you get to cook the food yourself at your table. It’s one of their favorite places to go. When the pandemic started the restaurant closed and we were all staying home. I decided to try to recreate some of their favorite dishes to make things more fun. They also have incredible garlic noodles my kids are obsessed with. This particular recipe took a little experimentation to figure out – but I was able to nail it and garlic noodles have become a staple for us during this time. My kids would literally each them every day if it was up to them! My son Theo is featured in these photos because he loves the garlic noodles the most! -Christina Page 12

Garlic Noodles Ingredients 1 lb of spaghetti or linguini 3 tbs of butter 6 cloves of garlic minced 2 tbs of oyster sauce 1 Cup shredded Parmesan cheese Instructions Bring a large pot of water to boil, add salt. Cook Spaghetti al dente according to the package. While cooking spaghetti, melt butter over low heat (don’t burn). Add the garlic gloves slowly after the butter is melted and mix together. Add in Oyster sauce and mix together with the butter and garlic Once the spaghetti is done, add slowly to the butter/garlic/sauce mix and mix around with the sauce. Add in the Parmesan cheese and mix with the spaghetti as you fold it in. Serve immediately! Page 13

Jack Pelzer FORT LAUDERDALE, FL This recipe became one of our family’s favorites on a night when everyone got home late. There was homework to do, no one went to the store and all that was in the fridge for a main course was a package of pork chops, the bits of things in bottles and cartons, and two snack packs of applesauce that I did not need for the next day’s school lunches. Since then, our “Pork Chops and Applesauce” recipe has evolved. A few years later I was folding laundry while my son watched a travelogue/cooking show (yes, I know he should have been doing the folding) and I saw something similar being touted as an English peasant farmer dish (except the host used clotted Devon cream, which I have never even found). I screamed at the screen, to the usual lack of effect. The dish is embarrassingly simple, but that means it can be made by anyone over 12 with minimal supervision of the wine part. It uses basic skills that translate to any frying pan or reduction sauce dish. Maybe you can pry your teen from her/his phone to make it while you teach long division to your grade schooler. This dish is infinitely scalable for 2-10 people. This version serves four (or three, if one of them is my son). All ingredient amounts are extremely approximate as I hate washing measuring cups! I urge you to ignore them. Enjoy! -Jack Page 12

Pork Chops Ingredients with Apple 3 pounds pork – a large tenderloin sliced in 1 inch Sauce lengths, then pounded into ½ inch medallions, or ½ inch boneless loin chops. Serving: 4 ¾ cup dry white wine (Pinot Grigio or Sauvignon Prep Time: Minimal Blanc, whichever is on sale.) Cook Time: 30 Mins. ¾ cup apple cider (unfiltered is fine, juice will work if that’s all there is –it worked the first time) ¾ cup chicken broth ¾ cup unsweetened apple sauce ¾ cup heavy cream (NOT sweetened) Some flour Butter and olive oil (maybe a tablespoon each) IMPORTANT Instructions No matter how dry the label says it is, NEVER use Chardonnay! Dredge meat in flour. On medium high heat, heat frying pan. Add oil and butter, heating until the butter stops bubbling. Brown meat on both sides and remove to a 200 degree oven. You want it just cooked through, but not tough. Use tongs, not a fork, so you don’t lose juices. I like the heat high enough to give crispy edges. Leaving pan on medium heat, de glaze with wine. Add cider and broth. Reduce until the bubbles aren’t frothy, about 5 minutes. Add applesauce and combine for a couple minutes. Swirl in cream, continue high simmer for a couple minutes to lose the milky flavor. Plate the meat, and add any liquid given off back into the sauce. Spoon sauce over top of the meat. Some people like to just brown the meat without cooking it through, put it in the oven, and return it to the sauce at the end to let it finish cooking there. Using the oven though loses the crispy edges I like. It can be finished in 30 minutes at a relaxed pace. Page 13

Sagine Philitas FORT LAUDERDALE, FL Italian food has always been a favorite of mine and my family’s. For years, we would have family dinners once a week at our favorite restaurant, Café Silvium and I quickly became obsessed with their rigatoni alla vodka. Unfortunately, when I moved to Florida a few years back, I was unable to find a restaurant that could match up to it... as hard as I tried. Finally, I decided I’d have to try to make it myself. After a lot of research, recommendations from friends, and many failed attempts, I was able to come up with my go-to recipe! Perfect for a date night, dinner with the family, or even just to enjoy yourself. I love pairing it with a glass of Cabernet and a Lifetime movie. Hope you all enjoy! -Sagine Page 12

Ingredients Penne alla 16 ounces penne pasta Vodka with 2 Tbsp butter Proscuitto 4 tsp minced garlic Serving: 6 1 shallot, finely diced Prep Time: 10 Mins. 1 tsp crushed red pepper flakes Cook Time: 20 Mins. 28 ounce can Italian style or San Marzano whole tomatoes 1/4 cup vodka 1 cup heavy cream 3-4 ounces of prosciutto (one package) 3/4 cup grated parmesan cheese Salt and pepper to taste 2 Tbsp chopped parsley 2 Tbsp chopped fresh basil Bottle of red wine (optional) Instructions Cook the pasta in salted boiling water according to package directions. While the pasta is cooking, prepare the sauce. Melt the butter in a large pan over medium heat. Add the garlic, shallot, and red pepper flakes and cook for 30 seconds. Place the tomatoes in a blender or food processor and puree until smooth. Pour the tomato puree into the pan. Add the vodka to the pan. Simmer the sauce for 10 minutes over medium low heat. Meanwhile, tear up the prosciutto and add it to a separate frying pan and cook until it gets crispy (should only take a few minutes). Stir in the heavy cream and Parmesan cheese and simmer for another 5 minutes or until thickened. Season the sauce with salt and pepper to taste. Pour the sauce over the pasta and toss to coat. Add in the prosciutto and sprinkle with parsley, basil, Parmesan cheese and red pepper flakes. Mix well and serve with a glass of red wine! Page 13