DRAFT TEST

Spicy Noodle Optional Salad Additions 2 cups shredded cabbage 2 cups shredded carrots Diced yellow red or orange peppers. Ingredients 1/4 cup oils (vegetable, canola or avocado) 4 Tbsp toasted Sesame Oil 1-2 tsp crushed red pepper 3 Tbsp honey 3 Tbsp soy sauce 3 Tbsp hoisin 1 tsp salt 8 oz (1/2 package) cooked thin spaghetti-linguine 1-2 cup chopped peanuts 1/2 cup chopped green onions 1/2 chopped cilantro or parsley 2 Tbsp toasted sesame seeds or sunflower seeds. Instructions Heat oils and crushed red pepper over medium heat for 2 minutes Stir in honey, soy sauce, hoisin and salt. Pour over cooked noodles, mix and refrigerate overnight. When serving, stir in the remaining ingredients (peanuts, green onions, cilantro/parsley, seeds and vegetables) Toss well and serve. Page 13

Gildy Rivera FORT LAUDERDALE, FL Sancocho is a very well-known dish in the Latin community and it can be made with many variations throughout different countries and region. I have been making Colombian Sancocho for about 20 years now. My family loves it! I cook it every other week and I must admit… every time… it gets more delicious! Enjoy! -Gildy Page 12

Colombian Ingredients Sancocho 3 Tbsp olive oil Serving Size: 6 2 large yellow onions, finely chopped Instructions 3 cloves garlic, finely minced 2 large tomatoes, cored, peeled, seeded and chopped 3 bay leaves 1 Tbsp fresh thyme leaves, finely chopped 2 lbs chicken thighs, skin and excess fat removed 2 lbs beef flanken ribs 2 green plantains, peeled and cut into 2-in. long pieces 2 ripe plantains, peeled and cut into 2-in. long pieces 1 large bunch(es) cilantro, stems tied together with kitchen string 14 cups chicken broth, homemade or canned low-sodium broth 1 1/2 lbs small red or white potatoes, peeled 3 cups pumpkin or butternut squash, diced 10 (2 inch long) pieces frozen yuca 4 ears corn, husked and quartered Cooked white rice, for serving 1 medium avocado, halved, seeded, peeled and sliced for serving Arepas, for serving, toasted Heat the oil in a large stockpot over medium heat for 1 minute. Add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally. Add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes. Add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary. Add the green plantains, cilantro, and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes. Using a slotted spoon, remove the chicken from the pot and set it aside. Add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes. Remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it. To serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate. Serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates. Page 13

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BREAD & BREAKFASTS Page 15

Jeff Backman FORT LAUDERDALE, FL Serving Size: 8 - 10 Ingredients Prep Time: 20 Mins 1 Loaf of Bread + chilling time 1 1/2 Sticks of Butter 1 1/2 Cup Brown Sugar Cook Time: 45 Mins. 2 Teaspoons Cinnamon Instructions 6 Eggs 2 Cups Milk Melt butter and mix with brown sugar. Syrup Coat the bottom of a 9 x 13 glass casserole dish with the butter and sugar mixture. Place the bread in a single layer on top of the mixture. Add one more layer of bread (you should not have more than 2 layers). Beat eggs. milk, and cinnamon. Pour over bread and refrigerate overnight. Take out of refrigerator and let it sit for 15 minutes, preheat oven to 350 degrees F. Bake for 20 minutes covered with tin foil. Drizzle syrup, (there is no set amount) and bake for another 20 minutes. Remove tin foil and bake for 5 more minutes. Let cool for 5 - 10 minutes. Page 12

Baked French My wife Jaime suggested we submit these Toast two recipes together. We were originally given these recipes from our cousins who & live in Atlanta and they quickly became Hash Brown two of our family’s favorites. We always Casserole make both of these recipes together every time we have a brunch with our family and friends and couldn’t bear to choose just one! They are always crowd pleasers. They taste delicious together! -Jeff Ingredients Serving Size: 8 - 10 Prep Time: 10 Mins Cook Time: 1 Hr 15 Mins. 1 Package Hash Browns 1 10 3/4 oz Can Cream of Celery Soup (undiluted) 2 Cups Sharp Cheddar Cheese (I buy the prepackaged and shredded) 1 Cup Sour Cream 1 Cup Finely Chopped Onion 1 6 oz Can French-Fried Onions Season to Taste with Paprika, Salt, Pepper, and Garlic Powder Instructions Preheat oven to 350 degrees F. Mix together first 5 ingredients and seasonings in a large bowl. Transfer to a 13 x 9 x 2 glass baking dish. Bake until top is slightly golden, about 1 hr 10 minutes. Sprinkle with Frenh-Fried onions. Bake another 5 minutes until golden brown. Serve and eat. Yummy!!! Page 13

Mark Chmielarski ORLANDO, FL I’ve been making pancakes with this recipe for over 30 years. I perfected this recipe with my law school roommates in Atlanta, Georgia. My sons enjoyed them every Saturday morning (with real maple syrup of course) when they were young. During the pandemic (when both adult sons returned home from college and law school), we occasionally had \"Planet Pancakes\" for dinner. When I “retire” and open up a bed and breakfast, \"Planet Pancakes\" will be served to my guests... every morning. The photo is of my 21 year old son (Sean, on the left) and my 23 year old son (Andrew, on the right) who stayed at home taking on-line classes at University of Florida and American University College of Law during the pandemic. We ate pancakes often and sometimes for dinner. They are a “feel good, comfy” food that helped us to get through these surreal times. -Mark \"I call my pancakes \"Planet Pancakes\" because they are out of this world!\" Page 12

Planet Pancakes Ingredients Flour - Either white, whole wheat, or a combination; children prefer the less healthier, but much fluffier, Planet Pancakes using Swan Down 1 cup Flour cake flour exclusively. 1 tsp Baking Powder 1/2 tsp Baking Soda Shortening - You may use either butter, or walnut oil [delish], canola 1 Tbsp Shortening oil, or any other oil you prefer, or you can use both butter and oil—you 1 egg can be “liberal” with the use of the Shortening—I use much more than 1 1/2 cup Plain Yogurt tbsp of Shortening, and I wipe the frying pan with a paper towel after 1/2 cup Milk each batch of Planet Pancakes, and then add new Shortening for the next batch. Egg - Use 2 egg whites if you’re trying to be healthy, but “who’s trying to be healthy” eating Planet Pancakes? Plain Yogurt - I prefer using organic, whole milk, plain yogurt, but you can use any kind of yogurt, including yogurt with fruit if that’s all you have “on hand.\" Milk - I prefer using organic, whole milk yogurt, but you can use 2% or fat free—it tastes better with whole or 2% milk) Instructions Mix together the dry ingredients. Separately beat the egg (with a fork), and mix the egg together with the Yogurt, Milk, and Shortening. Combine the dry and wet ingredients and fold them together to make the batter. You may add pecans, blueberries, or chocolate chips to the batter. Bake the Planet Pancakes on a hot griddle or frying pan until both sides are “golden brown”. Serve with powdered sugar, maple syrup, and/or fresh fruit (usually strawberries and/or blueberries). My favorite variety is “PB Planet Pancakes” - spread peanut butter (or almond butter) on the hot Planet Pancake, and then douse it in maple syrup. Enjoy! Page 13

Julie Fiallo FORT LAUDERDALE, FL I had to go to my Mom for a family recipe. (She was so excited to send this to me and even wrote the story below as if I were the one telling it! My Mom is the best!) In 1968 my Mom found a magazine filled with bread recipes from around the world. Her family loves to bake bread, especially yeast breads. Mom's Aunt borrowed the book. She chose one recipe she felt would be delicious and made it to take to my parent's house. It was the only recipe in the entire magazine that my Mom thought was \"no big deal\" - no eggs, no raisins, no nuts. As Mom says, “wow was I wrong!” It has become a family favorite and has been made every Christmas since 1968...that's 52 years now. Mom converted it so the yeast is mixed with dry ingredients rather than wet ingredients. She also doubled the amount of the cardamom spice. She and my Uncle used to have \"baking day\", making 36 or more loaves each time! They make great gifts. Mom hasn't baked in a few years, but U.B. (Uncle Butch) has kept the tradition going in our family. -Julie Page 12

Cardamon Bread Serving Size: Makes 3 Loaves Ingredients Prep Time: 2 Hrs. 30 Mins Cook Time: 20 Mins. 2 envelopes dry yeast 2 cups milk Instructions 5 1/2 cups to 5 3/4 cups flour 4 tablespoons butter 1 to 2 teaspoons ground cardamom 3/4 cup sugar 1/2 teaspoon nutmeg In large bowl mix yeast with 2 1/2 cups flour, cardamom and nutmeg. Heat milk, butter and sugar just till warm (butter may not all be melted). Add liquid to dry ingredients. Beat 1/2 minute on low speed, then 3 minutes on high speed. By hand, add enough of the remaining flour to make a moderately stiff dough. Knead on floured surface 5 to 8 minutes. Place dough in large greased bowl. Cover and let rise 1 to 1 1/2 hours or until the size has doubled. Punch down in center and then divide into 3 equal parts. Let the dough rise another 10 minutes resting on the floured surface. Shape into 3 loaves (we like to braid the dough on each one) and place on greased baking pans. Let rise again till doubled in size (about 45 minutes). Bake at 375 degrees for 20 minutes. Remove from oven to rest on cooling racks. If desired, glaze with milk or 1 egg beaten with 1 tablespoon water, while bread is still hot to give it a nice shiny surface. Page 13

Janet Figueroa FORT LAUDERDALE, FL I’ve been making this Banana Bread recipe for over 10 years now. Originally, I was given this as a gift in 1990 from one of my friends at Christmas. However, I now make this bread often and not just for special holidays. It’s delicious! Bananas tend to ripen so quickly and I always seem to have them on hand. Even if I don’t, women at the office would even bring me their ripened bananas to make this bread. -Janet Page 12

Janet's Banana Bread Prep Time: 2 Hrs. 30 Mins Cook Time: 20 Mins. Ingredients ½ cup cooking oil 3 Tbsp milk ½ tsp baking powder 3 ripe bananas, mashed 1 cup of sugar ½ tsp vanilla extract ½ tsp salt 2 cups all-purpose flour ½ cup chopped nuts (optional) 2 eggs, beaten 1 tsp soda Instructions Beat oil and sugar together. Add eggs and bananas and beat well. Add sifted dry ingredients, milk and vanilla. Mix well. Pour into greased loaf pan. Bake at 350 degrees for about 1 hour. *Bake 30 minutes if placed in a long pan. Page 13

Misty Hayden FORT LAUDERDALE, FL Years ago, I was looking for a quick bread recipe for the Thanksgiving holiday. This particular quick bread caught my eye and looked tasty. It is a perfect blend of sweet with a touch of tart and is delicious! My husband Billy and my Dad are very thankful that I gave this recipe a shot as it has become a favorite! I make this bread not only during the holidays but year-round! -Misty Pro Tip: This freezes well. Just take out of the freezer the night before and breakfast is served! Page 12

Cream Cheese Cranberry Bread Serving Size: 6-8 Prep Time: 15 Mins Cook Time: 50 - 60 Mins. Ingredients 2 envelopes dry yeast 2 cups milk 5 1/2 cups to 5 3/4 cups flour 4 tablespoons butter 1 to 2 teaspoons ground cardamom 3/4 cup sugar 1/2 teaspoon nutmeg Instructions Preheat oven to 350 degrees. In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Fold in cranberries. Pour in two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 50-60 minutes. You can also use 4 mini loaf pans for 40 minutes. Page 13

Ali Bendersky BALTIMORE, MD Everyone loves pancakes and there are hundreds of versions – but how about matzo meal pancakes? When I was little girl, my Grandma would make these pancakes with me on the weekend. She would use whatever oil she had on hand in the house. My favorite part was getting to put all sorts of decadent toppings on them. Sometimes she would add strawberries with sugar, chocolate with nuts or for a more savory version – sour cream with blue berries. They were delicious. After they were made, my Grandma and I would sit and eat them with my Grandpa while we watched television with classic shows like the Honeymooners or I Love Lucy. Much to my Grandmothers chagrin, my Grandfather was obsessed with sports. We would watch a baseball game or even share the sports and comic sections together of the newspaper. I loved spending time with them and these pancakes are a connection to those weekends with my grandparents I treasure. They were my heroes and I miss them dearly. -Ali Page 12

Grandma's Matzo Meal Pancakes Serving Size: 4-5 Prep Time: 10 Mins Cook Time: 15 Mins. Ingredients 3 eggs 1 cup of milk or water 1 cup matzo meal 1/2 tsp of salt 1/2 tsp of sugar Any preferred shortening for deep frying Instructions Beat eggs. Add liquid and stir in matzo meal and seasoning to make a smooth batter thick enough to drop from a large spoon. Drop by the spoonful into a melted shortening deep enough to fry the pancakes. Brown both sides, drain well and serve with applesauce, cheese, or sprinkle with cinnamon and sugar. Page 13

Marla Neufeld FORT LAUDERDALE, FL This challah recipe is traditionally made in my family on Fridays to celebrate Shabbat. Everyone in our family loves challah and this is a simple recipe that is easy to make. One of the things I really like about this bread is that even for the inexperienced bread maker, you end up with something beautiful and delicious your whole family can enjoy! -Marla \"Ethan and Asher baking our challah for the cookbook\" Page 12

Challah Ingredients Days 3 2 1/2 cups warm water Instructions 1 Tbsp active dry yeast 1/2 cup honey 4 Tbsp vegetable oil 3 eggs 1 Tbsp salt 8 cups unbleached all-purpose flour 1 Tbsp poppy seeds (optional) In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk. Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. (I deviate from the recipe here and divide the halves each into one-third and two-third portions and then make a big challah and little challah with each half, but you can follow the rest of the recipe, if you want). Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour. Preheat oven to 375 degrees F (190 degrees C). Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. Page 13

Robert Reichman NEW YORK, NY In 1953, my mother-in-law received the recipe from a neighbor as they lived in a multi-ethnic neighborhood of Philadelphia. We don’t know if this recipe is the Polish or Hungarian version of Kiffles, but they certainly are delicious. My mother-in-law made them each year for Christmas and my wife and her sister continued the tradition of making “Christmas Kiffles,\" even giving them as gifts. In terms of exactly how many Kiffles this recipe will yield, like many things handed handed-down from generations, the number of Kiffles the recipe makes remains a mystery. All we know is the recipe makes a lot of kiffles. If I had to give you an educated guess, I would say at least 50. Enjoy! -Robert Page 12

Kiffles Serving Size: Approx. 50 Prep Time: 20 Mins + Chill Cook Time: 15 Mins. Ingredients 6 - 3oz packages of cream cheese 1 cup butter. 3 cups flour Confectioners’ sugar Lekvar Prune filling Instructions Beat eggs. Add liquid and stir in matzo meal and seasoning to make a smooth batter thick enough to drop from a large spoon. Drop by the spoonful into a melted shortening deep enough to fry the pancakes. Brown both sides, drain well and serve with applesauce, cheese, or sprinkle with cinnamon and sugar. Page 13

Esther Cosme FORT LAUDERDALE, FL Quesitos (keh-see-tohs) or cheese pastry are one of the most delicious and memorable puff pas-tries from Puerto Rico. We would have these for breakfast, snack or even late night snack with some café con leche. That drizzle of light corn syrup is what makes it so special! They are s easy to make and perfect for last minute guests. I hope you enjoy them as much as I do! -Esther Making the Quesitos Puertorriquenos Page 12

Quesitos Puertorriquenos (Cheese Puffs) Prep Time: 10 Mins Cook Time: 15 Mins. + Cooling Ingredients Page 13 8 oz Cream Cheese 1 box Puff Pastry Sheets (brand of your choosing) 2-3 Tbsp Confectioners Sugar 1 1/2 Tbsp Vanilla Extract 3 Tbsp Light Corn Syrup 1 Egg Regular Sugar Instructions Mix the 8 oz. of cream cheese with confection sugar and vanilla. Cut pasty sheets in squares:. Add 1 tablespoon of mixed cream cheese and fold and seal. Beat 1 egg and add as egg wash on each (Optional). Sprinkle regular sugar before placing in the oven. Bake at 350 degrees for 13 to 15 minutes. Let cool for 5 minutes. Drizzle Light corn syrup.

Keisha Joseph FORT LAUDERDALE, FL This recipe is not only very simple and easy, it is also very healthy. I got the idea from my fitness pal but changed a few things up. I began my journey to become the best vision of myself when my daughter was born 3 months early, due to my Hypertension. I knew that losing weight and getting better at my nutrition was very important to my journey. Like many others, I was not great at dieting, keeping up with calorie counting and points, so I decided to focus on eating clean. I began tracking my food intake with the MyFitnessPal App. While I was tracking my nutrition, I noticed that the app offered recipes. One recipe caught my eye, so I decided change it up a little adding a couple other ingredients. If you are looking to make even small wellness changes, this recipe is a great place to start! -Keisha Page 12

Banana and Strawberry Pancakes Ingredients 2 bananas 4 ripe strawberries 4 eggs 2 Tbsp of cinnamon Heavy whipping cream (optional) Instructions Peel bananas and flatten on a plate until the bananas become a smooth, lump-free texture. Remove stems from strawberries and flatten them as much as possible on a separate plate. Some lumps are okay. Crack the 4 eggs and beat for 2 minutes. Add the bananas, strawberries and cinnamon into the bowl with the eggs and mix for 2 minutes. Heat a nonstick pan and pour mixture into the pan. Cook for 2 minutes then flip over to the other side and cook for 2 more minutes. When the mixture becomes a dark brown color, it is ready to eat You can serve with heavy whipping cream or serve as it is . Page 13

Linda Cohen FORT LAUDERDALE, FL We really enjoy having brunch with our family, although at times it is difficult to get together due to scheduling. When we are able to have brunch together, it makes our time that much more special. I will make this particular recipe for family occasions or on holidays as a morning snack. It’s easy to put together, delicious and well received. -Linda \"The simplicity of it gives you more times with your loved ones to enjoy!\" Page 12

Breakfast Bakes Prep Time: 10 Mins Cook Time: 17 - 20 Mins. Ingredients 1 lb. sausage, ham or bacon, cooked and drained 9 eggs 1/2 cup cheese, shredded (cheddar, pepper jack, colby, your choice) Frozen hash browns 1/4 bell pepper, diced 2 green onions sliced Instructions Line a brownie pan with hash browns. Whisk together all ingredients and put a scoopful on top of the hash browns. Bake at 350 for 17-20 minutes. Can be made in a standard brownie pan and cut into squares or made in individual brownie pans and served to each person. * I recommend serving it with fresh fruit and muffins. Page 13

Jessica Sander FORT LAUDERDALE, FL The first time my daughter tried challah, it was love at first bite! For anyone who isn’t familiar with challah, challah is a bread made with eggs that’s typically eaten on Shabbat and major Jewish holidays. However, challah is too good to be eaten so infrequently, so if you’re like me and love challah, you can eat it any day of the week and all year round. Unfortunately, fresh challah is not the easiest thing to find, and during quarantine, I couldn’t find a good place to get it delivered. I’d heard challah making was an all-day process, but I figured it couldn’t be too difficult to make and decided to give it a shot. I tried a few different recipes but this one (with a few alterations from the original recipe) ended up being the crowd favorite. I hope you enjoy this recipe as much my daughter and I do! -Jessica Ingredients Dough 1 1/2 cups lukewarm water, divided Serving: 1 Large or 2 Small 1 packet active dry yeast Prep Time: 4 Hrs 1 tsp sugar Cook Time: 20-30 Mins. 1 large egg 3 large egg yolks ½ cup honey (can use a little more if you like your challah sweeter) 2 Tbsp canola oil 1 Tbsp salt 4 1/2-6 cups flour (plus a little extra to flour the surface to knead the dough) Egg Wash 1 large egg 1 Tbsp cold water 1/2 tsp salt Page 12

Instructions Challah Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the ingredients together. Using the dough hook on your stand mixer, begin adding the flour to the bowl by half- cupfuls. When the mixture becomes too thick to mix, use your hands to knead the dough. Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The exact amount of flour you will need to achieve this texture varies. Place a saucepan full of water on the stove to boil. Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with cooking spray. Roll the dough around to make sure all sides of the dough get moistened by the oil. Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size. Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. Now your dough is ready to braid. After you’ve braided your challah, place it on a cookie sheet lined with parchment paper. Let the braid(s) rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back. Heat oven to 350 degrees F. The challah needs to bake for about 30-40 minutes total depending on your oven but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven. After 20 minutes turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front. The challah will need to bake for about 10-20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time. Another tip is to place a second cookie sheet under the cookie sheet with the challah so the bottom of the challah doesn’t get too brown. Take the challah out of the oven. Let challah cool on the baking sheet or a wire cooling rack before serving. Page 13

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SIDE DISHES Page 17

Gabriela Marder FORT LAUDERDALE, FL Many Latin families love to eat Enyucados and mine is no exception. We love to make these together as a family and my husband and kids love to participate and help. One thing that is a tad unusual though… my family LOVES to eat these….. with sprinkled sugar on them. Wild… I know. But, something about the sweet and salty mix is amazing. We might be the only family who eats them with sugar… but definitely try it. Ha! Enjoy! -Gaby \"SOMETHING ABOUT THE SWEET AND SALTY MIX IS AMAZING\" Page 12

Enyucados (Fried Yucca Stuffed with Cheese) Ingredients 1 large bag of frozen yucca 1 bag of mozzarella shredded cheese 2 green Onions Scallions 1/2 of small package Sazon Goya with Achiote and Cilantro Salt to taste Vegetable oil for frying, or air fryer Instructions Boil yucca with salt and enough water to cover for about 20 minutes or until VERY soft. Prepare the Cheese mix while yucca is boiling, finely dice the green onions. Sauté the onions with some olive oil and the Goya Seasoning. A little seasoning goes a long way. (If you don’t find Sazon seasoning that’s okay, it’s not necessary, or you can make your own Sazon.) Drain the yucca and remove any hard stems. Mash (while its hot) and set aside. Make a ball with the yucca with about 2 tbsp of yucca. Make sure your hands are wet when you form the balls- if not it will stick to your hand. Make a hole in the center of each ball with your finger. Place about 1 tbsp or more of cheese. Gently close the ball and make it into an oval. In large pot with hot oil, fry the balls until golden. Or you can gently fry them and place in fridge for later and then air fry them at a later time. Remove and drain on paper towel. Page 13

Dariel Abrahamy BOCA RATON, FL I love pickles! Always have. I consider myself a bit of a connoisseur. The pickles you find at the store are usually fair…at best. For a short time, I was able to buy a decent jar at Whole Foods, until they discontinued selling the brand I liked. McClure’s makes a good pickle as well… but still not perfect. But, I digress. One day, frustrated with my quest, I decided I wanted to make my own pickles. I researched recipes online and began my experimentation. On my third try, I found a combination of ingredients that I liked, and now have the recipe I am sharing with you called, “Abrahamy’s Pickles.” Gobble up all of the pickles! -Dariel I PICKLES Page 12

Abrahamy's Pickles Ingredients 2 mason jars 3 Tbsp sugar 1 1/4 cups white vinegar 2 cups cold water 1 tsp celery seeds 4 Tbsp salt 2 bags of Kirby or 1/2 tsp red Persian cucumbers pepper flakes 6 cloves peeled garlic Instructions Slice cucumbers in quarters. In a small pot, add the vinegar, salt, sugar. Medium high heat. Stir until dissolved. Add cold water. Put cucumbers, celery seeds, pepper flakes, and cloves in mason jars. Add the brine (i.e. the liquid) into both jars. Refrigerate for 2 days. Enjoy! Page 13

Marcela Barmudez NEW YORK, NY Making arepas is an entire production in our home that involves all hands on deck! Children start helping to make arepas at a very young age. My daughter has been helping to make them since she was two years old and she loved it. Arepas are a staple in Colombian cooking, like bread and rice and can be served for breakfast or a side dish for lunch or dinner. We usually make the entire bag of \"arepa harina\" so that there is enough to last for the week. During the summer, we also like to place the arepas on the BBQ grill. They taste just as they should when made on the grill. I hope you enjoy them as much as we do! -Marcela THE BEST AREPAS IN TOWN! Page 12

Arepa's Ingredients 1 1/2 cup of warm water 1 cup of precooked yellow cornmeal (\"arepa harina\") (I like La Venezolana or PAN) 1/2 tsp salt 1/2 tsp sugar (optional, if you want to add a sweet taste) 1 Tbsp of butter (soft so that it can be easily kneaded with dough) (add more if desired) 1 cup of mozzarella cheese (or you can use fresh Colombian cheese) Instructions In a bowl, mix the cornmeal, salt and sugar (optional). Then add the warm water and butter. Knead until smooth and once you have a good consistency, place dough on the kitchen counter or preparation mat. Add cheese and continue to knead until smooth. If the dough is too dry, add more water. If it is too moist, add more corn meal. Mold cakes to palm-size circles that are about 1\" thick and place on hot skillet. You can add butter to the pan so that they do not stick. Let cook for 1-2 minutes on each side, until each side has a hard crust. Add butter if you want a crispier buttery crust. Page 13

Jessica Kates ORLANDO, FL This is a recipe I threw together for my daughter’s first birthday party 10 years ago. It was such a big hit we’ve served it at every birthday party, family gathering, & friendly get-together since! It never stops being a crowd pleaser, and I believe that’s because of the two (formerly) secret (garlic powder and taco seasoning) ingredients! Shhhh! Enjoy! -Jessica Page 12

Jessica's Famous Feeds Crockpot Plenty! Queso Prep Time: 10 Mins Cook Time: 2 Hrs. Ingredients 2 lbs Velveeta Queso Blanco Cheese 1 cup milk 2 tbsp butter 1, 4oz can diced green chilies, undrained 2 Tbsp diced jalapeños ¼ tsp garlic powder ½ tsp taco seasoning (if you want to be gluten free, check your seasoning kit) Instructions Cut cheese into cubes and place into your slow cooker. Next, Pour in milk & add butter. Then, pour in undrained can of diced chilies. Finely chop jalapenos and add to slow cooker. Add in taco seasoning & garlic powder. Give it a gentle stir, and cook on high for about 2 hours stirring occasionally. Page 13

Mirlyne Lacoste NEW YORK, NY A couple of years ago I went to my friend Sharon’s house for a BBQ and noticed there was a bowl of potato salad with raisins in it. I thought to myself, \"Raisins in a potato salad? Very. Interesting.\" You have to understand that for as long as I can remember, my family has always told me emphatically, \"RAISINS DO NOT BELONG IN POTATO SALAD!\" Although hesitant, I am a rebel. I decided to try it with raisins. Guess what? It was surprisingly delicious. I loved it so much I even asked my friend for the recipe which ended up being her \"Grandma Becky's famous potato salad\" recipe. It's never too late to try new things. Enjoy! \"Raisins in ? -Mirlyne a potato salad?\" Page 12

Olive Oil Serving: 6 Potato Salad Prep Time: 10 Mins with Raisins, Cook Time: 17 - 20 Mins. Lemon & Dill Ingredients 2 lbs. Yukon Gold potatoes, 1/4 cup chopped fresh dill peeled and cut into 1-inch pieces 1/4 cup extra virgin olive oil 3 green onions, chopped 3 Tbsp lemon juice 2 celery stalks, chopped 1 tsp grated lemon zest 1/2 cup Sun-Maid raisins 1/2 tsp kosher salt 1/4 tsp ground black pepper Instructions Add chopped potatoes into a small pot and cover with water. Cover and bring to a boil. Reduce heat to medium-high and cook 5 minutes or until tender. Drain and allow to cool to room temperature. Whisk together olive oil, lemon juice, lemon zest, salt and pepper in a large bowl until emulsified. Stir in cooled potatoes with green onions, celery, raisins and dill. Toss gently to coat. Serve immediately or chill in the refrigerator until ready to serve. Page 13

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Jewel \"Southern style, tender, and juicy Sowell turkey wings FORT LAUDERDALE, FL smothered in a thick, savory, 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

Ingredients Smothered 6 - 8 cut turkey wings (no drumsticks) Turkey Wings 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 cup parsley, chopped 1/4 lb salted butter 1/4 cup vegetable/cooking oil 5 Tbsp tomato paste 2 Tbsp dried mint 1 tsp nutmeg Salt and pepper Instructions 1 pack Misko Macaroni Pastitsio #2 1.5 - 2 lbs pork, ground Using a 6-8qt stock pot, boil water. 6 cup whole milk Add salt & macaroni. Cook for approx 15 minutes, rinse with cold water & 2 cups Halloumi cheese, grated set to the side in colander to strain any 2 large eggs excess water. 1 small Onion, chopped 3/4 cup 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