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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 lbs 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 85% lean ground beef Instructions 1/3 cup real bacon pieces 1/3 cup sharp cheddar cheese 1/2 cup prepared barbecue sauce 3/4 cup 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 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 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 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 mom's Cincinnati 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 Tbsp chili powder 2 Tbsp 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 Tbsp of butter 6 cloves of garlic minced 2 Tbsp 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) Instructions 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 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 \"Me and my son Louie!\" 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

Jason Silver FORT LAUDERDALE, FL My wife Samantha was seeking a healthy, easy to make dish during her pregnancy days. I was in luck that she found this dish as it was great to come home to a hearty, tasty meal at the end of a busy Monday! There is nothing better than a home cooked meal from the slow cooker or crock pot! This can be a really healthy dish, or you can indulge with the extra ingredients (optional) to make it extra special. Enjoy! -Jason Daddy & Dylan Page 12

Samantha and Ingredients Jason Silver’s Slow 1 pound of fresh meat of choice Cooker Monday (we usually use fresh ground turkey, but Night Chili ground beef is good as well) Cook Time: 6-8 Hrs. 1 large can of diced tomatoes 1 can of tomato paste 1 can of Bush’s Chili Starter 1 diced onion 1 diced green pepper 1 can of corn or bag of frozen corn Avocado Instructions Dice your onion and green pepper. Then, combine all ingredients in the slow cooker. Set to low setting and let slow cook for 6-8 hours. Serve it into bowls and top it off with fresh sliced Avocado. Feeling indulgent? Add these (optional) items: Sour Cream – amount to your liking Tortilla Chips – amount to your liking Cheese – amount to your liking Hot Chili Pepper Flakes \"I especially like to top my chili with...\" - Page 13 Jason Silver

Libby Haga FORT LAUDERDALE, FL I typically make this recipe for family and friends when we have one of our famous game nights! I learned this recipe from a close friend of mine, and it quickly became one of my favorites! It is super easy to make, family friendly, (even my boyfriend’s six year old daughter loves it) a great way to sneak in some vegetables and it’s delicious! The broccoli casserole is a crowd favorite at our house. Enjoy! -Libby Page 12

Broccoli Prep Time: 15 Mins. Cheese Cook Time: 30-40 Mins. Casserole Ingredients 30-32 oz broccoli 1 cup sour cream 1 lb chicken or turkey breast, 1.5 cups shredded cheddar cheese whatever your preference (optional) 1.5 cups crushed Ritz crackers 10 oz can cream of chicken soup (or 2 Tbsp melted butter cream of mushroom soup if vegetarian) Instructions Preheat oven to 350, and grease a 9x13 baking dish. Steam broccoli until slightly tender, and if using meat prepare the meat of your choice on stove top. Add can of soup, sour cream, cheddar cheese, cooked broccoli and cooked meat to a large bowl. Stir to combine. Pour broccoli mixture into prepared baking dish. Top evenly with crushed Ritz crackers. Drizzle top of casserole with melted butter. Bake for 30-40 minutes, or until broccoli is as tender as you like, cheese is melted and Ritz crackers are golden brown Serve immediately. Page 13

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BEVERAGES Page 21

Ice Tips & Tricks ELENA IOANNIDIS NEW YORK, NY There are two types of Ice. Ice for consumption (going into drinks) and ice for chilling food and beverages (think what goes into bins and serving stations). If you are using a caterer, be specific on how much of each ice you need as beverage ice is more expensive than chilling ice. If you are not specific, you might get charged the higher rate for all of it. Type of Chilling Wine, Beer & Open Bar - Event Beverages Soda - Service Service + Chilling Wedding/ Only + Chilling Special Event 1 lb per person 1.5 - 2 lbs per 3 lbs per person person Party 1 lb per person 1 lb per person 2 - 2.5 lbs per Outdoor Event person 2 lbs per person 2 lbs per person 1.5 lbs per person Corporate 1 lb per person 1.5 lbs per person 4 lbs per person (Pending event Page 22 length)

•On average, you can estimate 1 lb per person for chilling beverages, if they are not in a refrigerator chilling. •When serving hard liquor, you can estimate ¼ lb of ice per drink (assuming they are not specialty drinks). •Depending on the social event, guests may have 2-3 drinks, so ¾ - 1 lb of ice per person. •If you are serving ice water (not bottles), calculate another ¼ lb of ice per person. Tips Use fresh ice! Remember ice is actually an ingredient if you are serving it in beverages! Old ice that has been stored for longer periods of time will change the flavor of your beverage. Don’t throw your old ice out – it is perfect for chilling items! Tricks Need to cool a drink fast? Adding table salt to a bin of 50/50 water & ice w/ bottles or cans & stir rapidly. This will chill the beverage, typically within 5 minutes to the appropriate/cold temperature. Page 23

Linda Cohen FORT LAUDERDALE, FL This simple beverage takes just minutes to make. This is a great drink cocktail that I’ve enjoyed with family & friends over the years either while on a holiday or sitting by the pool. One thing I really like about it is all of the variations you can create with different flavored vodka's or garnishing the rim of your glass. It makes a stellar presentation! -Linda Page 22

Prep Time: 10 Mins. Instructions Cran-Raspberry 4 limes, divided Fizz 1 can (12 ounces) frozen cranberry juice concentrate 3 cups cold water 1 pint raspberry sorbet, softened 2 liters (8 cups) chilled ginger ale Flavored Vodka (optional) Sugar for glass rim (optional) Instructions Let the sorbet stand at room temperature as you prepare the rest of the ingredients. Slice two of the limes using. Pour cranberry juice concentrate and water into pitcher. Juice remaining limes into pitcher using a citrus press. Scoop sorbet into pitcher using ice cream scoop; plunge to combine. Add ginger ale and lime slices. Plunge gently until well mixed. Serve over ice. To garnish rims of glasses, zest one lime. Combine lime zest and 1/2 cup sugar in small bowl. Place a small amount of sugar mixture onto small plate. Rub rim of glass with lime wedge to moisten. Dip rim of glass into sugar mixture. BONUS To make alcoholic, add 2 cups flavored vodka (such as raspberry, cranberry, currant, citrus or lime) and mix. Page 23

Cocktails & Billy the Bartender Extraordinaire Drinks BILLY HAYDEN FORT LAUDERDALE, FL ELECTRIC LEMONADE Instructions Ingredients Fill 14-ounce glass with ice. Add 1 1/4 oz. vodka vodka, blue curacao, and sweet & 1 oz. blue curacao liqueur sour mix to a shaker and shake to 4 o.z (1/2 c) sweet & sour mix mix. Pour over ice. Add a splash of Splash Sprite Garnish with lemon wedge Sprite and squeeze juice from a lemon wedge. MAI TAI Ingredients 1/2 oz. Captain Morgan rum 1 oz. Apricot Brandy Juice of 1/2 lime 2 tsp almond syrup 1 tsp powdered sugar 1 tsp grenadine syrup (optional) Instructions Fill a cocktail shaker three-quarters full with ice. Add all the ingredients, cover, and shake well. Strain into a cocktail glass with fresh ice. Page 22

Ingredients PLANTERS PUNCH 1 oz white rum Instructions 1 oz gold rum 1 oz dark rum Fill a cocktail shaker three- 2 oz sweetened bottled lime juice quarters full with ice. Add all the 1/4 cup pineapple juice ingredients, cover and shake well. 1/4 cup orange juice Strain into a highball glass with Garnish with orange and lime wheel fresh ice. Ingredients HURRICANE 1 oz white rum Instructions ½ oz dark rum 2 oz passion fruit juice Fill a cocktail 2 oz lemonade shaker three-quarters full with 1 oz orange juice Juice of ½ lime ice. Add all the ingredients, ½ tsp grenadine syrup cover, and shake well. Strain into Garnish with orange, cherry or lime wedge a highball glass or hurricane glass with fresh ice. Page 23

Cocktails & Drinks BILLY HAYDEN FORT LAUDERDALE, FL DREAMSICLE Ingredients Instructions 1 1/4 oz Vodka Combine ingredients in 3 oz orange juice blender, blend until 3/4 oz White Crème De Cacao smooth. Top with 2 scoops orange sherbet whipped cream. 1/2 scoop crushed ice FROZEN BRANDY Instructions ALEXANDER In a blender blend ice cream, Ingredients brandy and Crème de Cacao 2 scoops vanilla ice cream until it reaches the 1 oz Brandy consistency of a thick milk 1 oz Crème de Cacao dark shake. Pour into a large stemmed glass and sprinkle with nutmeg. FROZEN MUDSLIDE Ingredients Instructions 2 oz Vodka Blend alcohol with ice 2 oz Kahlua cream. Serve in frosted 2 oz Bailey’s Irish Cream 6 oz vanilla ice cream glass. Lined with Chocolate sauce. Page 22

PINA COLADA Ingredients 1 ¼ oz white rum 4 oz. Pina Colada Mix 2 scoops of crushed Ice Instructions Blend in a blender until thickened. Serve in a Hurricane glass or tulip. Garnish with pineapple/cherry Add a floater of Myers Dark Rum on top for added flavor component. STRAWBERRY DAQUIRI Ingredients 1 1/4 oz white rum 4 oz Strawberry Daiquiri Mix 1/2 oz lime juice 3/4 oz simple syrup Instructions Blend in a blender until thickened. Serve in a Hurricane glass or tulip. Garnish with a fresh Strawberry. Page 23

More Cocktails & Drinks Espresso Martini By: Elena Ioannidis, New York, NY Ingredients 1.5 oz Cafe Patron 1.5 oz Patron Shot of espresso 1/2 tsp sugar, optional 1/2 oz Crème de Cacao, optional Chocolate covered espresso beans for garnish, optional Instructions Combine ingredients with ice and shake well. Strain into cocktail (martini) glass. Garnish with chocolate covered espresso beans. Margarita By: Jamey Campellone, Fort Lauderdale, FL Ingredients 2 parts Blanco tequila 1 part Cointreau 1 part fresh lime juice Lime slice for garnish Instructions Combine ingredients with ice and shake well. Pour over ice and garnish with a lime. Page 22

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DESSERTS Page 25

Natalie Villanueva FORT LAUDERDALE, FL For over 50 years, my Abuela has been baking and selling her famous flans and Cuban desserts to families all over South Florida. Growing up, her desserts were a staple at all of our family gatherings and something we looked forward to at the end of every meal. After moving to America from Cuba in 1967, she learned to make the flan by watching Nitza Villapol’s cooking show. Nitza was a famous Cuban chef and cookbook writer who has been called, by some, the “Cuban Julia Child” and my Abuela loved her. Over the years, my Abuela has perfected the flan recipe adding her own spin to it! -Natalie Page 26

Abuela's Flan Ingredients Serving Size: 12 Prep Time: 25 Minutes Caramel: Cook Time: 1 Hour Flan: 1 cup of sugar 12 oz whole milk 12 oz evaporated milk 1/4 cup of water 1 medium piece of lime skin 14 oz condensed milk 2 - 3 cinnamon stick pieces 1/3 cup sugar Instructions 1/4 tsp of Salt 1 tsp vanilla extract 5 eggs (room temperature) Pour sugar in a small pot and drizzle water over it. Place over medium heat, continually monitor, and stir until golden. Pour into your baking dish, tilting to coat bottom and sides. Set aside. In another pot, pour whole milk add lime skin, cinnamon sticks and salt. Place over medium heat until it reaches a boil. Remove from heat and set aside to cool completely. If needed, place the pot in a bowl of water for faster cooling. Set aside. Preheat oven to 350 degrees and add large pan with water in oven (water bath). Separate eggs, pouring egg whites into a new mixing bowl and yolk in a separate small bowl. Mix egg whites until they have lightly foamed. Add egg yolks one at a time to foamed egg whites and mix at a light speed. Add sugar, evaporated milk, condensed milk and vanilla extract and mix. Take a hand sifter and pour the cooled whole milk mix into a new bowl. Add the sifted whole milk to the mixing bowl with other ingredients. Mix until smooth and pour into caramel coated baking dish. Place baking dish in the water bath for 1 hour, until center is just set. Remove from oven and cool for one hour, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter. Page 27

Ali Bendersky BALTIMORE, MD I had found the recipe for no bake oatmeal cookies and wanted to make them into bars. I also wanted to make them healthier so I experimented with ingredient substitutions to find the perfect mix and ratios. The reason I started making these was that I was looking to create healthier dishes to satisfy my sweet tooth. I wanted something tasty and not filled with “fake” products made from ingredients I could not pronounce. As I have continued along my wellness and weight loss journey, these have become a favorite. I make these and share them with local friends and family. For additional variations, you can swap out the fruit, cocoa or nuts for anything you like (protein powder, fruit chunks, chocolate chips, etc.). If not using bananas as the binder, I suggest apple sauce. -Ali Page 26

No Bake Oatmeal Cocoa Bars Serving Size: 10 162 Calories 7g Fat Ingredients 21.3 Carbs 4.5g Protein 4.4g Fiber 5.4g Sugar 0 added sugar 9.8g sodium 0mg cholesterol 3/4 cup chopped walnuts 1 cup rolled oats 1/3 cups melted Trader Joe's marshmallows (to taste) *see note below 1/3 cups cocoa powder 3 ripe bananas 2 Tbsp Pb2 peanut butter powder I try to use non-GMO organic ingredients when possible. To make vegan, buy Trader Joe marshmallows which have no animal products. Instructions Add dry ingredients into one bowl and mix wet ingredients into another (bananas and melted marshmallows). Mix all ingredients into each other. Line a tray with Parchment and lay the mixture down on the tray, refrigerate for about 90 minutes, cut and serve. Page 27

Susie Iser FORT LAUDERDALE, FL My kids grew up eating all of my cooking and baking. Although they are all now married they still remember their mommas cooking. It warms my heart when my kids, now that they are all grown, still reach out to me and request that I cook one of their favorite dishes. I have given this recipe to my kids, but they still prefer it when I make it for them saying, “Ours just do not have Moms love in it!” I hope you all enjoy this Tres Leche as much as they do! -Susie Page 26

Ingredients Tres Leches 1 box cake mix *(short cut) Milk Mixture: 2 cups half and half 1 can evaporated milk 1 can condensed milk Vanilla extract to taste (I put 1 Tbsp) Serving Size: 8 - 10 Whipped Cream: Prep Time: 10 Mins. Cook Time: 22 -30 Mins. 2 cups whipping cream 1/2 cup sugar or add sugar to taste (I taste as I Instructions whip to see if it needs more) Preheat the oven to 350 degrees. Bake the cake per the directions on the cake mix box. I find that Duncan * Hines French Vanilla cake mix works just like the home made. Depending on your pan size, bake the cake about 22-30 minutes. Let the cake cool for 15-20 minutes. After baking the cake, people will usually cut the top off so the milk mixture soaks better but I turn the cake upside down and place it back in the pan. I then take the back of a wooden spoon and poke holes in the cake. This allows you to have less waste of the cake. Mix all your milk mixture ingredients together and pour evenly over the cake. It will look like a lot but it really is not. Place in the refrigerator covered with plastic wrap to keep moisture in for 4 to 6 hours (best if left overnight to allow the cake to soak up the milk mixture). Make your whipped cream. Place the whipped cream in the fridge at the same time as the cake to allow the sugar to dissolve. Otherwise you will have gritty whipped cream. You can keep the whipped cream in the fridge for the same amount of time as the cake. Serve with whipped cream and enjoy! Page 27

Jackie Tully FORT LAUDERDALE, FL Mountain Pie has been the favorite dessert in my family ever since I can remember! My grandmother would make it all of the time. If Mountain Pie wasn’t for dessert, you would see the disappointment on everyone’s faces. We all love it so much, that we actually monitor who has seconds, and how big of a piece they are taking (yes, we are that family). What is Mountain Pie? Mountain Pie is basically a take on a peach cobbler, but BETTER! From my grandma’s children, to the grandchildren and even the great grandchildren, it is a must have! Here is all you need to know- one bite, and you will want more, and probably go back for seconds and thirds. -Jackie \"Thank you Grandma for bringing this gooey joy into our lives. We love you!\" Page 26