WCSU E-Cookbook LEB KUCHEN Jennifer Ort INGREDIENTS Step
WCSU E-Cookbook LEB KUCHEN Jennifer Ort INGREDIENTS Step 1 8oz honey, 1 tsp cinnamon 2 eggs 1 tsp cloves 1 cup sugar 1 tbsp. cocoa 3 cups flour 1 tsp baking soda Step 2 1 cup confectioners sugar small amount of water DIRECTIONS 1. 2. 3. 4. 5. 6. 7. Mix all ingredients in step 1 together using flour. Add small amounts of flour if dough is too sticky. Roll out on flour surface about 14. Cut into shape, place on cookie sheet and bake. Remove from baking sheet to cooling rack. Mix confectioners sugar with small amounts of water to make glaze. While cookies are still warm brush over top + let dry before storing. Cookies must be baked at least 2 weeks before eating to allow to mellow. STORY BEHIND THIS DISH: This recipe was handed down through generations from Germany to America. They are my husbands favorite cookie and the first cookie I learned to bake from my mother in law. This cookie has been my family tradition at Christmas for over 40 years. It is also the first cookie I ATTINA FAMILY FILETTO SAUCE INGREDIENTS 2 cans (64 oz) whole peeled tomatoes 2 cans (64 oz) whole peeled Amanda Attina cup Riesling white wine tomatoes cup grated Romano cheese cup Riesling white wine fresh basil, fresh parsley cup grated Romano cheese 1lb Parma Prosciutto fresh basil, fresh parsley 1 medium size sweet yellow onion 1lb Parma Prosciutto 15 pieces of garlic
1 medium size sweet yellow onion cup extra virgin olive oil 15 pieces of garlic pasta of your choice cup extra virgin olive oil STORY BEHIND THIS DISH: This recipe has been in our family for 90 years. My great pasta of your choice DIRECTIONS great-grandma 1. In 1.In a blender combine 1 a blender combine 1 1 can whole peeled tomatoes 1 can whole peeled tomatoes taught my father c. white wine, c. grated cheese c. white wine, c. grated cheese 5 basil leaves 5 basil leaves this recipe when handful of parsley. handful of parsley. Chop for 5 seconds. Chop for 5 seconds. 2. Trim allprosciutto fat off of the prosciutto and cut scissor. 2.Trim all fat off of the Parma andParma cut into small pieces withinto a small pieces with hea separate. was growing 3. Chop onion with parsley on side and chop garlic with basil. Keep them scissor. 4. Heaton a side medium to warm bottom. 3.Chop onion with parsley and size choppot garlic with basil. Keep them up. As I grew up 5. Add olive oil and fat from prosciutto. separate. 6. pot Once turns crispy, take out of pan and dispose of. 4.Heat a medium size to fat warm bottom. my dad taught it 7. from Add all chopped onion and parsley.
5.Add olive oil and fat prosciutto. 8. Heat onion clear 6.Once fat turns crispy, takeuntil out of pan becomes and dispose of.then add garlic and basil, Stir frequently. 9. Once garlic browns, add prosciutto and cook for 3 minutes stirringto frequently. 7.Add all chopped onion and parsley. me. Every 10.Splash the then ingredients withand some white 8.Heat until onion becomes clear add garlic basil, Stirwine. frequently. 11.Once wine heats add all ingredients from blender. 9.Once garlic browns, add prosciutto and cook for 3 minutes stirring Sunday my dad 12.Repeat Step 1 frequently. 13.Chop forsome 5 seconds add into pot. 10.Splash the ingredients with whiteand wine. and I cook gravy cook for blender. 1 hours stirring frequently. 11.Once wine heats14.Let add allthe ingredients from 12.Repeat Step 1 15.Cook pasta in separate pot. Mix with gravy. SAUERBRATE N Kathleen Lindenmayer INGREDIENTS Originating from my husbands grandma who was German, this was passed down to his DIRECTIONS in a pot large oil until brown 1. 1. Stir Stir
meatmeat in a large withpot oil with until brown on all sides on all sides mother and the rest of the ingredients and cookmeat until meat is tender (2 hours) Add the 2. restAdd of the ingredients and cook until is tender (2 hours) Soak for 2 days Soak for 2 days 3. Slice meat, set aside then to me. It 3. Slice meat, set aside 4. Thicken gravy with a roux of flour and water, add meat 4. Thicken gravy with a roux of flour and water, add meat Serve with German was always my 5. Serve5.with noodles andnoodles German and potato salad. potato salad. husbands favorite recipe 3lbroast roastbeef beef 3lb 1 medium onion 1 medium cup sugar onion 1 cup cider vinegar cup sugar 2 stalks celery plus leaves 1 cup cider 2 cups water vinegar 1 tsp cloves 2 stalks celery salt plus leaves pepper 2 cups water 2 bay leaves 1 tsp cloves 1 tsp allspice salt pepper 2 bay leaves 1 tsp allspice 2. STORY BEHIND THIS DISH: EGGPLANT ALLA VINCENZA INGREDIENTS Veronica Kenausis 3-4 medium eggplants
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. eggplants cheese 3-41medium cup parmigiana cheese 1 cup 4-6parmigiana eggs beaten with some water 4-6 eggs beaten with some water 2-3 cups of flour 2-3 cups of flour homemade homemade tomato tomato saucesauce Salt/pepper Salt/pepper canola canola oil oil STORY BEHIND THIS DISH: My grandmother always took DIRECTIONS great pride in 1. Wash and slice eggplants as thinly as you can. 2. Place egg mixture in a shallow bowl. her not too Wash and slice eggplants as thinly as youwith can.salt and pepper in a deeper bowl. 3. Mix the flour Place egg mixture in a bowl.eggplant slice into the egg mixture. 4.shallow Dip each Mix the flour with salt5.andToss pepper a deeper bowl. the in egg covered slices into the flour bowl and cheesy Dip each eggplant slice into the egg mixture. dredge completely. Toss the egg covered slices into the flour bowl and dredge completely. 6. Heat the oil in a large frying pan until its hot enough eggplant Heat the oil in a large frying pan until its hot enough and a drop of water will and a drop of water will skitter on the bottom. skitter on the bottom. 7. Place a reasonable number slices in the hot oil- dont Place a reasonable number of slices in the hot oildont of crowd them parmigiana. crowd them
Fry on one side then flip to the other. Fry onand onedrain sideon then fliptowel. to the other. Remove with tongs or8.a spatula paper The recipe is a 9.byRemove orsauce a spatula drain Assemble the eggplant putting awith thin tongs layer of on theand bottom ofon thepaper pan and top with a single layertowel. of eggplant. Top with more sauce and parmigiana or pecorino cheese aand Repeat 10. some Assemble the eggplant by putting thin layeruntil of sauce labor of love pan is full or eggplant is gone. on the bottom of the pan and top with a single layer of Bake at 350 degrees for about 45 minutes. eggplant. and whenever I 11. Top with more sauce and some parmigiana or pecorino cheese and Repeat until pan is full or eggplant is gone. make it I do so BRIGADEI RO INGREDIENTS Brenda Chaves 1 can 1 can unsweetened unsweetened condensed condensed milk milk butter 11 tablespoon tablespoon 3 tablespoons unsweetened cocoa butter DIRECTIONS 3 tablespoons 1. unsweetened In a medium 1. In a medium over cocoa saucepan saucepan over medium heat, combine medium cocoa, heat, butter cocoa, combine condensed milk butter and until combined. condensed milk until combined. STORY BEHIND THIS DISH: At family gatherings we always had brigaderio for dessert because it was everyones OXTAILS Shackeria Mckenzie
INGREDIENTS 1 can lima beans 2 lbs oxtail 1 medium onion (chopped) 1 teaspoon tomato paste cup chopped tomatoes 2 cups beef broth 1 teaspoon garlic powder 2 teaspoons paprika 2 scallions (chopped) 2 garlic cloves (chopped) 2 medium carrots (chopped) bunch thyme 1 tbsp. red pepper flakes 1 tbsp. salt 1 teaspoon pimento seed/black pepper 2 tbsps. Food browning. DIRECTIONS 1. Wash oxtails with plain vinegar and then wash with plain water. STORY BEHIND THIS DISH: Special meat eaten on holidays and special occasions. Tails of oxes (cows) were given to slaves as the slave owners ate the more preferred parts (steak). Once 1.Wash oxtails with plain and then with plain 2. vinegar Add all ingredients exceptwash lima beans to oxtail andwater. marinate overnight for 12 hours. 3. Place all ingredients + beef broth & oxtail into slow cooker and allow to cook on high for 4-5 hours or until meat 2.Add all ingredients except lima beans to oxtail and marinate overnight for 12 begins to fall off bones. hours. 4. Check oxtail every hour, stir occasionally & ensure oxtails are covered with broth (slightly). When desired drain cooker and add lima beans & cookto forcook 15 more minutes. 3.Place all ingredients 5. + beef
brothtenderness & oxtailis reached into slow and allow on 6. Serve hot with white rice and peas/beans etc. high for 4-5 hours or until meat begins to fall off bones. 4.Check oxtail every hour, stir occasionally & ensure oxtails are covered with broth (slightly). 5.When desired tenderness is reached drain and add lima beans & cook for 15 more minutes. SWEET POTATO PUDDING Shackeria Mckenzie INGREDIENTS 1. 2. 3. 4. 5. 6. 2 1 2 1 1 1 1 1 2 1 lbs sweet potato cup flour cup coconut milk teaspoon grated nutmeg teaspoon mixed spice cup brown sugar teaspoon salt teaspoon margarine teaspoons vanilla cup raisins (or any other dried fruit) STORY BEHIND THIS DISH: This is a dessert food typically made by grandparents on Friday or Saturday evenings. Sweet DIRECTIONS and off the skin of the potatoes Wash and pare off1.theWash skin of thepare potatoes potato 2. Wash again grate (cut in small pieces and blend withpudding water) Wash again then grate (cut in smallthen pieces and blend with water) Blend mixed with spice, salt and milk Blend flour, mixed3.spice, saltflour, and nutmeg
coconut milknutmeg with coconut is very important Combine this mixture with blended potatoes & mix well 4. Combine this mixture with blended potatoes & mix well Add sugar, fruits and mix well to me because I 5. Add sugar, fruits and mix well Grease pan, pour 6. in butter, bake at pour 350 degrees for 40-60 or Grease pan, in butter, bake minutes at 350 degrees for 40-60 minutes or until tester comes out clean am close with until tester comes out clean my grandma and as a child I FRIED DUMPLINGS Shackeria Mckenzie INGREDIENTS 1. 2. 3. 4. 5. 3 cups flour 3 teaspoons baking powder 1 to 1 cups water/milk teaspoon salt Oil (for frying) DIRECTIONS 1. Mix dry ingredients together, add Mix dry ingredients together, add water/milk water/milk a little at a time and knead a little at a dough time and knead dough (dough (dough should be soft but not should be soft but not sticky) sticky) Pinch off2.pieces ball size) Pinch(golf off pieces (golf ball size) Roll into3.ball orinto flatten Roll ballslightly or flatten slightly Heat oil 4. in Heat pan, place in hot oil and oil in dumplings pan, place dumplings in hot allow to fryoil forand 5-8allow minutes or until golden to fry for 5-8 minutes or brown
until golden brown Serve warm or hot 5. Serve warm or hot STORY BEHIND THIS DISH: Breakfast food. This is one of my favorites because it can be paired with almost anything such as coffee, avocados, eggs, meat BABY BOK CHOY & MUSHROOM STIRFRY Herny Almonte Fernandez INGREDIENTS 1 tsp of oil 4 cloves of garlic 2 brandles of green onion (sliced) 4 edible mushrooms (sliced) - teaspoon of salt 2 bunches of baby bok choy (separated) 1. 2. 3. 4. 5. 6. 7. 8. STORY BEHIND THIS DISH: Its special to me because it contains simple hearty ingredients thats suitable to most college DIRECTIONS 1. Turn heat to medium using an 8-12 inchstudents. cooking During pan Turn heat 2. to medium anand 8-12onions inch cooking pan add oil,using garlic final exams Id add oil, garlic and onions 3. Let simmer for 1 minute by stirring and checking smell Let simmer for 1 minute by stirring and checking smell cook this dish to 4. Pour in mushrooms with the salt Pour in mushrooms with the salt replenish health Stir for and letand sit for 1 minute and 30 Stir for 3o5. seconds and3o letseconds sit for 1 minute 30 seconds and stamina- also seconds Mushrooms should be coated with oil 6. choy, Mushrooms should be coated with oil in cross country Add the bok stir and add cap/top Add the bok choy, stir and add cap/top practice. In Leave for 7. 30 seconds. 8. Leave for 30 seconds. addition this recipe uses a lot of
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