Author: Robert Andrews

Libby’s Easy Pumpkin Pie

  • 1 can (30 oz) Libby’s Easy Pumpkin Pie Mix
  • 2/3 C (5 oz) Carnation Evaporated Milk
  • 2 large eggs (3 medium) eggs, beaten
  1. Mix pumpkin pie mix, evaporated milk, and eggs in a large bowl
  2. Prepare Grandps’s Crust – below
  3. Pour pie mixture into baking shell
  4. Bake in preheated oven at 425º for 15 minutes
  5. Reduce temperature to 350º then bake 50-60 minutes or until knife inserted near the center comes out clean.
  6. Cool on a wire rack for 2 hours.
  7. Serve warm or cover with plastic and refrigerate.
  8. NOTE:  DO NOT FREEZE

Pumpkin Pie Easy Crust

Here where I live they give us crackers with almost every meal.  I have bags of crackers at home, so here is a way that I use them:

  • 8 packets of cracker (about 16 crackers)
  • 1/2 C AP flour
  • 1 TBL sugar
  • 2 TBL lard (cold)
  • 1/4 C butter (cold) pieces
  • 1/2 tsp salt
  1. Pulse till it’s all pulverized and mixed
  2. With food processor running, drizzle in ice water about 1 TBL at a time, until it starts to come together and “the sound changes.”
  3. Roll out to about 1/8 inch thickness
  4. Line pie plate with the pastry

Biscuit Sticky Buns

    • Cook Caramel
  • 1 TBL butter
  • 1 TBL water
  • 1 1/4 C brown sugar
    • Mix together till smooth
  • 1/2 C heavy cream drizzled in while whisking
    • Cook until starts to brown
    • Meanwhile line a buttered glass baking dish with parchment paper
    • Pour the caramel onto the parchment paper
    • Sprinkle caramel with chopped pecans and set aside 
  • Mix 4 C Bisquick
  • 1/3 C buttermilk powder
  • 1 tsp baking powder
  • Cut in 1 stick cold butter
  • and enough cold skim milk to make a stiff dough
    • Combine all quickly and flatten with a rolling pin
    • Try to shape into a rectanble
  • Top with softened butter, sugar, chopped pecans, CinnaSugar
  • Roll up starting on the short side so you end up with larger rolls, do not start on the long side
  • Trim off ends
  • Cut into twelve one inch medallions and place on top of caramel
  • Bake 375º for 30-35 minutes
  • Turn pan over and carefully remove pan, then peel off parchment paper

Pumpkin Fluff

  • 2 C pumpkin puree
  • 1/3 C real maple syrup
  • 1 tsp vanilla
  • 1 TBL pumpkin pie spice
  • 2 C whipped cream
    • mix to combine
  • put into parfait cups (uncooked) and top with whipped topping, pecans and crushed ginger snaps

Beef and Guacamole Quesadilla

  • Ground Beef – cooked, then simmered in red chili sauce, beef broth, enchilada sauce
  • Shredded Monterey
  • Shredded Cheddar
    –
  • Quesadilla
  •  Guacamole
    • Avocado
    • Tomato
    • Onion
    • Jalapeño
    • Cilantro
    • Lime
    • cumin
    • pepper

Mason Walker
Cook, Plaza Bistro

  1. Sautee your ground beef in a skillet
  2. Make your guacamole, then set aside
    1. Chop your tomato into large or small pieces
    2. Mince about half an onion
    3. Rough chop your cilantro
    4. Cut off about 1/3 of a jalapeño
    5. Carefully remove the avocado pit
    6. Toss above in 1 TBL lime juice in a large mixing bowl
  3. Mix your ground beef with 2-3 TBL liquid
  4. Set beef aside on a plate
  5. Toast both sides of your tortilla in your skillet
  6. Put shredded cheese onto the tortilla, then the beef, then the guacamole.  Alternately, you can serve the guac on the side.
  • Fun Fact:   60 gallons of water to grow one avocado
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Cheese Ravioli with Veggies

Lauro Villanueva
Sous Chef

  • Chop asparagus into pieces 1/2 – 3/4 in size
  • Sautee asparagus in 1 TBL each butter and oil
  • When asparagus begins to soften, add halved cherry tomatoes
    • Alt options:  Basil pesto, heirloom tomatoes, sun-dried tomatoes
  • Chopped walnuts into pan
  • More butter
  • Add Cheese ravioli and a bit of Mrs Dash, and 1 clove garlic
    • Don’t add garlic early, as it becomes bitter
  • Balsamic vinegar
  • Top with grated parmesan and let melt
  • Plate
  • Garnish with chopped walnuts, fresh chopped basil and fresh chopped parsley
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Bistro Patty Melt

Thomas Wells
Bistro Cook

  1. Form a patty with 1/4 LB 80/20 ground sirloin
  2. Fry in a skillet to level desired
  3. Remove and set aside
  4. Put slivered onions in the hot skillet with 1 TBL butter and heavily caramelize.

  5. Set onions aside
  6. Put butter on rye bread and put onto the hot skillet to toast
  7. Put cheese on top of the bread (which will become the inside)
  8. Add patty to the bread and top with the caramelized onions
  9. Plate the bread with the hamburger patty on it, and then top with the other slice of bread
  10. Garnish with a pickle
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Five Kernels of Corn

The first winter in Plymouth was very cold and very hard. Food was scarce. Many died. For days on end, each person was issued only five kernels of corn per day. After weeks of this, they were on the verge of starvation, but finally spring arrived. They took the remaining corn to plant a new crop.

Today we can remember that first winter, and the hardships and sacrifices made, by taking these five kernels of corn with us on Thanksgiving Day, and setting them next to the bounty we have all come to enjoy so many years later.

Basic White Bread

  • 2 tsp instant yeast
  • 2 TBL warm water
  • 2 TBL honey
  • 1 C hot water
  • 2 TBL canola oil
  • 3 TBL powdered milk
  • 1 TBL potato flour
  • 1 tsp salt
  • 2 C bread flour *
  • 1 C bread flour
  • 1 egg
  • 1/4 C bread flour
  1. Mix yeast small measure warm water and honey
  2. Stir to combine, then set aside
  3. Mix next six ingredients
  4. Add 1 C flour and 1 egg
  5. Mix until a soft dough forms.  If too sticky, add some of the last measure of flour
  • For wheat bread, substitute 2 C wheat flour for the first * measure of flour
  • For 14 grain bread, add 1 TBL each:  9 grain cereal, sunflower seeds, flax seeds, sesame seeds, millet, amaranth
  • For rye bread, substitute 1 C rye flour and 1 TBL caraway seeds for 1 C bread flour during * the first measure.

 

Chopped Chicken Salad

Susie Singleton
Buckwald’s Cook

  1. Season and sear a chicken breast or thigh over high heat
  2. Meanwhile, chop romaine and plate
  3. Cut red onion into thin slivers and plate
  4. Cut apple into sticks and plate
  5. Slice chicken breast and put on top of salad
  6. Pour Dijon Vinaigrette over top
  7. Garnish with candied pecans and raisins
  8. Dress with crumbled feta

Dijon Vinaigrette Dressing

  • 1 TBL honey
  • 1 TBL balsamic vinegar
  • Dash of garlic powder
  • 1 TBL Dijon mustard
  • 2 TBL EVOO – whisked to emulsify
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Portabello Cheese Steak Sandwich

Manny Gonzales
Plaza Bistro Cook

  1. Put seasoned tenderloin into very hot oiled skillet.
  2. Clean a large portabello mushroom.
  3. Remove stem and veins, and peel outside skin – which can be tough and bitter
  4. Flip steak
  5. Chop portabello into strips
  6. Trim one side of red and green bell pepper and then julienne into small pieces
  7. Optional:  Slice thin strips of Vidalia onion
  8. Remove steak from heat to briefly rest
  9. Add oil to the hot emptied pan
  10. Put veggies into hot skillet and add some Mrs Dash for seasoning
  11. Slice steak into strips
  12. Add steak back into pan with cooked veggies and toss to mix
  13. Put two slices of Provalone on top to melt
  14. Put onto split sub roll and plate
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Southwest Chicken Skillet

Andy Rodriguez
Buckwalds Cook

  1. Pieces of sliced chicken breast
  2. Coat with taco seasoning or GTP
  3. Hot skillet with 1 TBL EVOO
  4. Put chicken in to start cooking
  5. Slice red bell pepper – strips or dice
  6. Toss chicken to continue cooking, and then toss red pepper strips in with the chicken
  7. Cut halved yellow squash into thin slices and put into skillet
  8. Toss pan gently
  9. Cut halved zucchini and toss into pan
    (NOTE:  We are putting in things that need to cook longer early in the process, and then moving to things that do not require much cooking.)
  10. Halve a lime and set aside
  11. Put in one clove of minced garlic and kernels of corn at the last minute, and continue cooking
  12. Rough chop cilantro for garnish
  13. Sprinkle cotija cheese over top of contents in pan
  14. Toss one last time, then move onto your plate
  15. Top with more cotija and the cilantro, then serve.
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Chicken Kaarage (Japanese Fried Chicken)

  1. Cut chicken breast into golf ball-sized pieces – one breast per person
  2. Mix 1 TBL each sake, sesame seed oil, soy sauce, mashed mango, mirin, sugar, and grated ginger
  3. Marinate for 30 minutes
  4. Drain each piece and toss in corn or potato starch
  5. Ideally, refrigerate on a tray overnight (up to 48 hours)
  6. Fry in peanut oil at 325-330º until golden brown
  7. Remove to paper towel to drain while you finish the first fry.
  8. Fry again at 355-365º
  9. Put on paper towel to drain, and salt while still hot

 

 

Chop Chop Chicken Salad

Keelan Gilliam
Plaza Bistro Opener Cook

  1. Wash and cut Romaine, then plate
  2. Dice one tomato and put across top of salad
  3. Add black beans across top of salad
  4. Equal amount of kernel corn
  5. Slice thin medallions of radish
  6. Julienne strips of jicama
  7. Cut fried chicken into pieces
  8. Make cilantro-lime dressing
    • 2 TBL mayonnaise
    • 2 TBL sour cream
    • 2 TBL buttermilk
    • 1 TBL powdered ranch dressing
    • Juice from two limes
    • Minced cilantro
  9. Mix dressing ingredients well
  10. Put over salad, or put it on the side
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Salmon Cobb Salad

Stephanie Shearer
Health Care Center Cook

  • 6 oz piece of salmon without skin
  • Romaine
  • Bleu Cheese
  • Cherry tomatoes (halved) or eight pieces Roma
  • 1/2 red onion or Vidalia
  • 1/2 Diced avocado (slice in shell, then use a spoon to remove)
  • hard-boiled egg
  • 2 slices bacon
  • vinaigrette components
  1. Heat EVOO / canola mixture (half and half)
  2. Cook seasoned salmon 4-5 minutes first side
  3. Make your Vinaigrette
    • 1-2 TBL Dijon or regular mustard (emulsifier)
    • 1-2 TBL honey
    • 1 TBL rice vinegar
    • a sprinkle of Mrs Dash
  4. In a large bowl, whisk continually as you drizzle 2-3 TBL EVOO into your vinaigrette mixture
  5. Flip your fish and turn off skillet
  6. Let fish continue to cook on the second side as you continue to prep
  7. Cut your romaine into quarters lengthwise, then cut into 1 inch pieces
  8. Slice half a sweet or red onion (stem on) into thin julienne strips
  9. Slice tomato, avocado
  10. Put romaine into your vinaigrette, toss, and plate
  11. Sprinkle with bacon pieces, bleu cheese, quartered hard-boiled egg, tomatoes, onion
  12. Place salmon on top and top with your avocado
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BLT Panzanella Salad

Angela Ramiro
Plaza Bistro Cook

  1. Cut romaine into strips
  2. In a bowl place:
    • Quarter and deseed a roma tomato
      Cut into julienne strips
    • Red onion – thin slices
    • Crushed crisp bacon
    • Grated Parmesan cheese
    • Croutons
    • Dressing of your choice
  3. Toss topping ingredients
  4. Place on top of Romaine
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Sopapilla vs Indian Fry Bread

The difference between a sopapilla and Indian Fry Bread is that fry bread uses water (or half water and half milk)  They are essentially the same though.  In Washington, these are called Elephant Ears.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon honey1 tablespoon honey
  • 3/4 cup whole milk
  • Shortening, (or canola oil, peanut oil or lard, for frying)
  1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  2. Make a well in the center of the dry ingredients and pour in the honey and whole milk.
  3. Using your hands, mix the dough together until it forms a sticky mass.
  4. Cover the bowl with a clean kitchen towel and allow to rest for 20 minutes.
  5. Heat shortening, canola oil or peanut oil or lard in a cast-iron skillet (or medium pot), add enough fat so it reaches 2-inches up the sides of the skillet/pot.
  6. Heat up your oil to 350 degrees.
    1. For a sopapilla, lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface.  Flatten to about 1/8 inch thick.  Continue to Step 7
    2. For Fry Bread make a ball, then flatten the ball as thinly as possible with your hands and fingers.  Continue to Step 8
  7. Cut the dough into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.
  8. Before you fry them up, be sure to get your honey and powdered sugar ready.
  9. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel.
  10. Heat the oil up again to 375 degrees F.
  11. Gently slide the dough into the hot oil, frying two at a time, for about a minute, flipping them over at the halfway point.
  12. They should be lightly golden brown—not too crispy.
  13. Transfer them to the bed of paper towels to drain, and sprinkle with powdered sugar.
  14. Repeat with the remaining dough.
  15. Best when eaten hot.
  16. Serve them with honey and fruit preserves.

Margarita Chicken

Mason Walker
Buckwald’s Arizona Grille Cook

  • Chicken breast
  • Roma tomato – deseeded
  • Basil pesto
  • Chico or Meyer lemon
  • Mozzarella Cheese
  • Basil chiffonade
  • Italian seasoning
  1. Season both sides of chicken breast
  2. Start presentation side down on a hot skillet
  3. Quarter tomato – remove seeds
  4. Chiffonade remaining meat and skin of tomato
  5. Flip chicken when you see the cooked meat working up the side
  6. Put mozzarella slices on the chicken
  7. Cover for 1-2 minutes to let cheese completely melt
  8. Plate chicken
  9. Garnish with basil pesto, Roma tomato slices
  10. Squeeze lemon juice over top and add a chiffonade of basil
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Hot Apple Cider Cocktail

  • 2 TBL butter plus 2 TBL sugar – cook to start caramelization
  • Add 4 C apple cider (not juice) and heat to near boiling
  • Pour into caraffe
  • In heatproof glasses, add 2 TBL each
    • allspice liqueur, amaretto and calvados
  • Put 1 tab of butter into each glass
  • Add the hot cider, and stir with your straw before drinking
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