Kathryn Raaker and Father Umber

In this show, Kathryn and her pastor and fellow chef, Rev Andrew Umberg prepare a couple of dishes. First, Father Umberg prepares his Lebanese Green Bean dish. Next, he makes one of his favorites, his Seafood Delight with Creamy White Sauce.

Father Andrew’s Lebanese Green Beans

Ingredients

  • 1 can 28 oz Green Beans
  • 1 can 15 oz Tomato Sauce or Diced Tomatoes if you would prefer
  • 3 Tbsp Oil Olive
  • 1 Tbsp Cumin
  • ¼ tsp Cayenne Pepper
  • ½ tsp Cinnamon
  • 3 cloves (or 1/4 tsp ground cloves)
  • ¼ to ½ tsp Cardamom
  • ¾ Tbsp Fines Herbs
  • 1 small onion diced
  • 1 clove garlic minced (optional)

Instructions

  • Heat Oil in Saucepan add onion s once onions are soft add Green Beans, and Tomato Sauce then add-in
  • Spices and stir well and then heat thoroughly and serve. Serves 4

Duchess Potatoes

Ingredients

  • 8 Golden Potatoes – peeled and quartered
  • ½ cup half & half or milk
  • 1 Stick of Butter
  • ½ tsp salt
  • 6 Scallions sliced thin (only use the white part of the onion)
  • 6 quarts water

Instructions

  • Peel potatoes and put them in cold water
  • Then when ready cut them into quarters and then put them into the pot with water and boil for about 20 25 minutes or when you can poke then with a fork and they are not hard but not too soft.
  • Then strain the boiled potatoes using a colander till no water is left then put them into a bowl and start mashing them add butter and cream add chopped green onions and mix. Put aside. Then take individual bowls and spread mashed potatoes around the bottom of the bowl and up the sides. As you will use these as a base for the Seafood Entrée.

Father Andrew’s Seafood Delight with White Sauce

Ingredients

  • 2 4 oz lobster tails
  • 1 lb Bay Scallops
  • 1 cup Half and Half
  • 2/3 cup butter
  • 1 Tbsp Olive Oil
  • ½ tsp salt
  • 1 Tbsp Fines Herb
  • 2 heaping Tbsp Flour
  • ¾ cup white wine
  • 1 cup Chicken Broth

Instructions

  • Clean and chop up leeks, boil water for Lobster tails, then prepare one pan to sauté chopped mushrooms.
  • Rinse scallops, in a colander. Pull lobster out of the shells and chop into small pieces
  • In a small pan heat 2 tablespoons of oil and heat the pan then add 1/3 stick butter and heat then add the sliced mushroom cook a little then add scallops, then add lobster pieces add wine.
  • In the other pan heat the oil and butter add leeks then add flour and move around until you see no more white then slowly add cream and stir then add chicken broth keep stirring until thickened you want to boil the starch out of sauce once that is done add chopped parsley and stir into the white sauce. Pour the white sauce over the seafood mixture and stir.
  • Serve in large bowls that have the Duchess Potatoes that you have spread on the bottom and up the sides. Add about 1 cup of the seafood on top of the Duchess Potatoes.
Quorn Products

In this episode, Kathryn and her frieind and fellow chef, Terry Young, prepare some vegan meals for Lent using recipes and products from Quorn.

Kathryn would like to thank the people at Quorn for giving her permission to showcase their products and recipes. Eating meat-free has never been easier and tastier!

Simple Thai Noodle soup with Quorn Meatless Pieces

Permission Given From Quorn Quorn Recipe Provided by US Quorn

Ingredients

  • 10.5 oz Quorn Meatless Pieces OR Quorn Vegan Meatless Pieces
  • 2 Tbsp vegetable oil
  • 1 large onion sliced
  • 2 cloves garlic crushed – We did not use the garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 7 oz coconut milk
  • 4 cups vegetable stock
  • 2 carrots peeled and sliced
  • ½ cup baby corn sliced
  • ½ cup sugar snap peas sliced in half
  • 50 g 1 cup rice noodles, cooked to pack instructions
  • 2 spring onions finely sliced

Instructions

  • Heat 1 tbsp. oil in a large saucepan and sauté the onions over a medium heat for 5 minutes. Stir in the garlic and spices and cook for 2 more minutes.
  • Add the coconut milk, vegetable stock and vegetables. Bring to the boil and then simmer for 20 minutes.
  • Meanwhile, in a separate skillet, add 1 tbsp. oil and fry the Quorn Meatless Pieces for 7 minutes, until slightly golden.
  • Add the cooked rice noodles to the soup, along with the Quorn Meatless Pieces. Stir well and allow to simmer for 3 minutes.

Quorn Meatless Chili

Products and Recipes provide by Quorn US

Ingredients

  • 12 oz Bag Quorn Meatless Grounds
  • 2 Tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 1-2 tsp fresh red chili pepper finely chopped
  • 2 peeled garlic cloves minced
  • tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp chili powder optional depending on your heat preference
  • 14 oz can diced tomatoes
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomatoes
  • 3 Tbsp low sodium vegetable broth
  • 15 oz can kidney or pinto beans rinsed and drained Salt to taste (optional)
  • 2 Tbsp fresh cilantro leaves finely chopped

Instructions

  • Heat oil in a large skillet over medium heat. Add onion, sauté 4-5 minutes. Add bell pepper and cook for 5 minutes. Add the chili, garlic and spices. Cook for 2 minutes more.
  • Stir in the tomatoes, tomato paste and vegetable broth. Bring to a boil. Cover, reduce heat and simmer for 8 minutes, stirring from time to time.
  • Stir in the kidney beans and Quorn Meatless Grounds and cook over a low heat for 10 minutes. Season to taste with salt and stir in the fresh cilantro

Quorn Vegan Fillets with Kalamata Olives and Capers

All Recipes and Products Provided by Quorn

Ingredients

  • 8 Quorn Meatless Vegan Fillets
  • Olive oil
  • 1 ¼ cup Taggiasche or Kalamata olives
  • 3 cups sundried tomatoes in oil 1
  • ¼ cup capers
  • 1 cup white wine
  • Salt & pepper to taste
  • Parsley

Instructions

  • Preheat 1 tbsp. of olive oil in a pan and cook the Quorn Vegan Meatless Fillets for 7-8 minutes.
  • Add olives, chopped sundried tomato and capers.
  • Stir and cook for 2 minutes more.
  • Deglaze the pan with white wine and taste; season with salt and pepper as desired.
  • Serve the Quorn Vegan Meatless Fillets garnish with parsley.

Quorn Vegan Pieces & Quinoa Salad

All Products and Recipes Provided By Quorn US

Ingredients

Main Ingredients

  • 1 bag Quorn Vegan Meatless Pieces
  • 1 Tbsp olive oil
  • 1/3 cup rice uncooked
  • 1/3 cup quinoa uncooked
  • 1/2 cup cooked edamame beans
  • 1/4 cup pumpkin seeds toasted
  • 2 handfuls baby kale roughly torn
  • 25-30 red grapes
  • halved freshly chopped mint leaves

Dressing

  • 3/4 cup pineapple juice
  • 1 Tbsp grated ginger
  • Tbsp tamari or soy sauce
  • 2 tsp rice wine vinegar

Instructions

  • Combine the ingredients for the dressing. Marinate the Quorn Vegan Meatless Pieces in half of the dressing for 30 minutes, place the remaining dressing in the refrigerator until needed.
  • Cook the rice and quinoa according to pack instructions, drain then set aside.
  • Pre-heat the oil in a frying pan and cook the marinated Quorn Vegan Meatless Pieces for 3-4 minutes. Add the kale and cook for a further 2-3 minutes until it begins to wilt.
  • In a bowl toss the marinated Quorn Vegan Meatless Pieces with the salad ingredients, drizzle over with the remaining dressing and garnish with freshly chopped mint leaves
Kathryn Raaker and Marie A. Dunaway

Kathryn enjoyed another show cooking with her friend and chef, Maria Dunaway. 

Boiled Peanuts – Filipino Style.

Popular street food or snack on the go.
Recipe provided by Marie A. Dunaway
Course: Snack
Cuisine: Philippine

Ingredients

  • 2 lbs. raw Peanuts
  • 1/4 cup salt
  • Anise powder optional

Instructions

  • Wash raw peanuts well.
  • In a large stockpot, add raw peanuts and cover it with water and add salt and start boiling.
  • When the water in on a rolling boil, add the anise and continue to boil covered for 2 hours.
  • Turn off the heat after 2 hours but leave the peanuts to cool down with the salted water.
  • After 3-5 hours, drain the boiled peanuts.
  • Blot out extra moisture by lining wire basket or bowl with paper towels

Manila Clam Soup (Tinolang Halaan)

Recipe Provided by Marie A. Dunaway
Course: Main Course, Soup
Cuisine: Philippine

Ingredients

  • 1 lb. shell clams packaged no need to clean and brush off extra residue
  • 1 bunch fresh spinach or watercress washed and drained
  • 1 medium yellow onion sliced
  • 1 thumb ginger julienned
  • 3 cups water
  • Salt and freshly ground black pepper to taste

Instructions

  • Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
  • Add-in the spinach. Cover and cook for a minute more.
  • Sprinkle some salt and freshly ground pepper. Done.
  • Season with soy sauce or oyster sauce.
  • Serve over rice or noodles.

FILIPINO SHORTBREAD CANDIES

Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered milk
  • 1 Tbsp pandan, vanilla, or almond extract

Instructions

  • Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
  • Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
  • Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
  • Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
  • Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.

In this show, Kathryn prepares a beef stew using an Instant Pot. 

Kathryn’s Instant Pot Beef Stew

Ingredients

  • 2 lbs Beef Stew Meat (I used a Beef Round roast cut into cubes)
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Lemon/Pepper Spice
  • 2 Tbsp Worcestershire Sauce
  • 1 Large Onion Chopped
  • 1 16 oz Bag Baby Carrots Cut into Slices (can also use 1 cup of the precut carrots
  • 1 Pound Potatoes Cubed
  • 2 1/2 cups Low-sodium Beef Broth
  • 1 ½ cans diced Tomatoes
  • 3 Tbsp Ketchup or tomato paste
  • 1 1/2-2 cups Red Wine or more beef stock
  • 2 Tbsp Cornstarch
  • 2 Tbsp Water

Instructions

  • Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and spices. Cook the meat until Browned on all sides.
  • Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  • Add the Worcestershire sauce, onion, carrots, potatoes, diced tomatoes, mushrooms, and ketchup. Stir and close the lid and steam valve on the instant pot.
  • Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • Mix the cornstarch and cold water in a small bowl until dissolved. Stir this into the stew until thickened.
  • Serve with Crusty French Bread delicious

Kathryn’s Temecula California Romaine Salad with Dressing

Ingredients

  • 1 medium Red Onion thinly sliced
  • 4 Tbsp Fresh Apple California Balsamic Blanco Vinegar Divided
  • 3 Tbsp Temecula "Just Dress it Olive Oil" or your favorite Extra Virgin Olive Oil
  • ¼ tsp salt
  • 1 ½ tsp Dijon mustard
  • ½ cup Asiago Cheese shredded and divided
  • 3 heads Romaine lettuce Hearts torn
  • 3 Tbsp dried Cranberries

Instructions

  • In a small bowl toss onion with 2 tablespoons of the Vinegar. Add ¼ tsp of salt let it marinade for at least 15 minutes.
  • *In a large bowl whisk together remaining oil, mustard and remaining vinegar. Stir ¼ cup of the asiago cheese.
  • Add Lettuce and gently toss to coat. Drain Onions and sprinkle over salad.
  • Lastly, add the Dried Cranberries. Serve cold and sprinkle with remaining Asiago cheese.

Notes

*You can also make the dressing in a small jar. Add the ingredients and shake until emulsified.

Kathryn’s Persimmon Pudding cake

Ingredients

  • 2-3 cups Hachiya persimmon pulp (Puree in blender or food processor
  • ¾ cups sugar
  • ½ cup butter melted
  • 4 eggs
  • ¾ cup 2% Milk
  • 1 ½ tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 12 tsp cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp Pumpkin spice
  • 1 cup chopped nuts – *optional if allergies to nuts
  • 3 Tbsp golden raisins use instead of nuts
  • Whipping cream or ice cream

Instructions

  • Preheat oven to 400° F. Butter a *9 x 13 cake pan or use cooking spray (I use Pam).
  • In a large bowl, mix the persimmon pulp, sugar, eggs butter, milk and vanilla. In a separate bowl whisk together the flour, baking powder, baking soda, salt and spices.
    Hachiya Persimmons
  • Add the dry ingredients to the wet ingredients, a third at a time, until everything is mixed well together. Add the nuts (or the raisins for nut allergies).
  • Serve with Whipping Cream or Ice Cream

Notes

*Note: If you prefer a thicker cake, you may use a 9-inch square pan but I prefer a thin pudding cake (about 1 inch thick)
Kathryn Raaker and Father Umber

This epidsode of The Chef, You and I, Kathryn is joined by her pastor, Father Andrew Umberg. Together they make four of Father Umbergs favorite recipes that are quick and full of flavor.

Father Andrew’s Berry and Peach Pie

Course: Appetizer, Dessert, Salad, Side Dish, Snack
Keyword: Guacamole, Berry Peach Pie,

Ingredients

  • 2 pie crusts (you can use your favorite recipe or store prepared pie crusts)
  • 1 peach Peeled and chopped into small cubes
  • 1 qt Fresh Blueberries (If using frozen, bring to room temperature)
  • 2 4 oz packages of Blackberries (If using frozen, bring to room temperature)
  • 1 cup Sugar If making sugar free, reduce to 3/4 cup
  • 3 Tbsp Cornstarch
  • 1 Tbsp cinnamon
  • 3 Tbsp butter cut up in small cubes

Instructions

  • Pre-Heat oven to 375 degrees
  • Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
  • In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
  • In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.

Father Andrew’s Tabbouleh Recipe

Ingredients

  • ¾ cup Bulgur Wheat
  • 1 ½ cups Boiling Water
  • teaspoon Cumin divided
  • 5 Roma tomatoes Chopped into small pieces
  • 1/8 tsp salt
  • 2 English cucumber seeded and chopped into small pieces
  • ¾ medium onion – chopped fine
  • 1 bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
  • 3 mint stems – we used peppermint -tear top part of the leaf into five small pieces
  • 3 bunches English Parsley only use the tops
  • 1/3 cup Olive oil
  • 2 lemons, juiced or 4 tablespoons of lemon juice

Instructions

Bulgar Directions

  • Pour Bulgur wheat into a small bowl add the water, 1/2 tsp cumin and stir well cover the bowl and set aside. Takes about 20 to 25 minutes to absorb water.

Dressing Instructions

  • In a small jar or mixing bowl, combine the rest of the oil, lemon juice, cumin, mint, parsley, and salt.

Vegetable Instruction

  • In another bowl, combine tomatoes, cucumber, onions, then mix with Bulgur mixture.
  • Add dressing and mix well. Refrigerate for at least an hour and then serve

Father Umberg’s Guacamole

Ingredients

  • 4 Ripe Avocados
  • 1 Jalapeno pepper – Grilled
  • 5 Medium Tomatoes diced
  • 2 English Cucumbers
  • ½ c white or red onions diced
  • 2 tsp Garlic optional
  • 1/2 lime
  • 1/2 lemon
  • 1 cup sour cream

Instructions

  • Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
  • Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
  • Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.

Father Andrew’s Black Bean Soup

Ingredients

  • 4 15 oz. cans of black beans
  • 2 Tbsp minced Garlic
  • 1 Tbsp Bacon Grease
  • 1/3 cup Olive oil
  • 1 ½ cups Chicken broth
  • ¾ tsp Cayenne Pepper
  • ¾ Cup Mild Taco Sauce

Instructions

  • In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.
Bruce's Sweet Potato Chocolate Cake 02

Kathryn and her friend, fellow chef, Terry Young, explore some interesting recipes using Bruce’s Yams

Sweet Potato Chocolate Cake

Ingredients

Cake Ingredients

  • 1 16.5 oz box Devil’s Food Cake Mix
  • 3 whole eggs
  • 1/2 cup water
  • 1/2 cup Bruce’s Yams Cut Sweet Potatoes Drained and pureed
  • 1/4 cup Bruce’s Yams Cut Sweet Potatoes syrup (reserve from the can)
  • 1/4 cup vegetable oil
  • 2 Tbsp mayonnaise

Glaze Ingredients

  • 1 14 oz can Sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 2 tsp butter
  • 1/2 tsp pure vanilla extract

Instructions

Cake Instructions

  • Heat oven to 350°F.
  • Grease and flour a 12 cup bundt cake pan; set aside.
  • Blend cake mix, eggs, water, Bruce’s Yams Cut Sweet Potatoes syrup and oil in a large bowl until moistened. Mix in yams and mayonnaise and beat for 2 minutes until well combined.
  • Pour batter into prepared pan and bake for 40 minutes.
  • Allow cake to sit for 5 minutes then invert onto a wire rack.

Glaze Instructions

  • In a saucepan over medium heat, combine the sweetened condensed milk, chocolate chips and butter.
  • Cook, stirring constantly, until the chips are just melted and the mixture is smooth.
  • Remove from the heat and stir in vanilla.
  • Cool slightly before drizzling over a cake.

Notes

Recipe courtesy Bruce’s Yams

Sweet Potato Hummus

Bruce's Yams is a great way to start our Sweet Potato Hummus. It is as easy as 1, 2, 3, and is the perfect combination of sweet and savory. Nine delicious ingredients, and everything is blended in a food processor!

Ingredients

  • 1 cup Bruce’s Yams Cut sweet Potatoes drained
  • 1 15 oz can garbanzo beans rinsed and drained
  • 2 Tbsp lemon juice Fresh is best
  • 1/4 cup Tahini sesame paste
  • 5 garlic cloves roasted or raw
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1 tsp salt
  • water

Instructions

  • Transfer Bruce’s Yams Cut Sweet Potatoes into a food processor. Add garbanzo beans, lemon juice, Tahini, garlic, olive oil, cumin, salt and about 2 tbs. of water to start with.
  • Pulse the mixture until smooth, scraping down the sides of bowl and adding water to thin mixture if it seems too thick.
  • Adjust seasoning and serve with a drizzle of olive oil. Add a sprinkle of paprika if desired.

Sweet Potato Cheese Ball

Spice up your next party with Bruce’s Sweet Potato Cheese Ball. Our cheese ball combines Bruce’s Sweet Potatoes, cream cheese, and apricot jam for an out of this world flavor combination that is sure to be the highlight of your next tailgate or party.

Ingredients

  • 3 8 oz pkg cream cheese
  • 1 15 oz can Bruce’s Yam Cut Sweet Potatoes; drained well
  • 1/2 cup finely shredded Parmesan cheese
  • 2 Tbsp Apricot jam
  • 1 Tbsp dried parsley or 2 tablespoons fresh
  • 1-1/2 cups coarsely chopped pecans
  • 1/2 tsp cinnamon

Instructions

  • In the bowl of an electric mixer, beat together the cream cheese, sweet potatoes, Parmesan cheese, apricot jam, and parsley until just combined.
  • Form mixture into a ball, wrap in waxed paper or cling film and refrigerate overnight.
  • Stir together the pecans, cinnamon and sugar and transfer to a plate. Roll the cheese ball into the mixture to completely cover.
  • Refrigerate until ready to serve with crackers.

KATHRYN’S MINI CHICKEN APPETIZERS

This is a quick and simple appetizer for any party or potluck. You can either cook the chicken or use a rotisserie chicken.
Course: Appetizer
Cuisine: American
Keyword: rotisserie chicken, quick appetizer, puff pastry, crescent dough, party foods

Ingredients

  • 1 ½ cups chopped cooked chicken
  • 8 oz light cream cheese
  • 1 ½ tsp lemon pepper
  • 1 tsp parsley or chopped chives
  • 2 8 count cans Refrigerator crescent rolls (you can use Mini Pastry Puffs)

Instructions

  • Preheat oven to 350° F and line a baking sheet with aluminum foil sprayed with cooking spray or use parchment paper.
  • In a medium bowl mix cream cheese, cooked chicken, lemon pepper, parsley or chives until well blended.
  • Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners giving you 4 little triangles)
  • Place one teaspoon of chicken mixture in the center of each crescent triangle. Fold the corners over the chicken mixture and place on prepared pan.
  • Bake for 10- 13 minutes

Chili Cheese Dip

Ingredients

  • 12 oz Philadelphia Light Cream Cheese
  • 15 oz Jar Mild Salsa
  • 12 oz Chili with Beans

Instructions

  • On the stove top add all ingredients or you can use a slow cooker
  • Heat all ingredients until Cream cheese is totally melted and all the ingredients are combined.
  • Serve with tortilla chips or vegetables.

Cooking with author, Nicki Corinne White

Artichoke Dip

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 8 oz. cream cheese
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 ¼ cup fresh Parmesan cheese grated
  • 1- 8 oz. jar non-marinated artichoke hearts drained
  • 1 dill weed fresh or dried
  • 1 clove garlic crushed –optional

Instructions

  • Combine cream cheese, sour cream, mayo, and Parmesan cheese in a mixing bowl. Then stir in your artichoke hearts, garlic (we did not use garliand dill weed. Place the mixture in a baking dish, sprinkle with Parmesan cheese and bake at 350 degrees Fahrenheit for about an hour. Serve with crackers or vegetables.

Grape Jelly Meatballs and Sauce

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 1 egg
  • ½ cup cracker crumbs
  • 1 lb Lean Ground Beef/ or Turkey
  • ½ lb. Italian Sausage this is optional
  • 12 oz. Chili Sauce
  • 3/4 c grape jelly (6 oz)
  • 1 tsp salt
  • 2 tsp lemon juice

Instructions

Meatballs

  • Combine meat, egg and cracker crumbs and either brown them in a skillet or bake them in the oven at 350 degrees Fahrenheit for 30 minutes.*

Sauce

  • Combine: Chili sauce, grape jelly, salt and lemon juice in sauce pan heat when mixture is well blended and hot, add cooked meatballs Remove from pan into warmer or crock pot. Delicious!!!!

Notes

*In this recipe I used Amour Original Meatballs they were 1” and fully cooked. They are in frozen food section of your store. If using these pre-made heat them up and then add to the sauce.

Quesadilla Casserole

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 6-8 flour tortillas medium size
  • 15 oz. diced tomatoes I like tomatoes so I used the 28 oz.
  • 2 Bags 12 oz. Cheddar jack cheese mix
  • 1 can diced green chilies
  • ½ to -3/4 cup sliced black olives

Instructions

  • Preheat oven to 325 degrees Fahrenheit. Grease baking dish lightly. Put about ¼ cup of cheese in each tortilla and sprinkle with green chilies. Rollup and repeat until pan is almost full to the brim (I used a 9x14 glass disPour tomatoes on top, making sure everything is covered. Sprinkle on about 1 cup of cheese and add olives. Bake for 20-25 minutes. Serve with sour cream and salsa if desired.
    Tortilla Casserole serving

Sue’s Blackberry Cobbler

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 1 cup flour
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • ¾ cup milk use lactose free or almond milk if you are allergic
  • 4 to 6 cups berries washed and drained (I used 4 cups of Blackberries and 2 cups of Blueberries)

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Put a 2 tsp of flour and sugar into Berries an turn into pan. Mix other ingredients together until smooth. Spoon or pour batter over berries. Bake for 45 minutes or until top is light brown. Serve
    Blackberry Cobble

Lisa’s Egg Strata

“It’s Not About the Pie” A Fresh look at Hospitality/ Recipes With Permission from Author Nicki Corinne White

Ingredients

  • 8 slices Bread with crusts I used Sourdough Bread
  • 1-2 two cups shredded cheddar cheese
  • 9 eggs beaten
  • 3 cups Milk – I used 1% Milk
  • ½ tsp dry mustard
  • 12 pork link sausages –Browned or 1 sausage Roll Cooked and drained
  • Salt & Pepper to taste

Instructions

  • Directions Put bread cubes, sausage or chopped up cooked pork links and cheese into a 9x 11 pan I used a 9 x 13" glass dish .
  • Mix eggs, milk, salt and pepper and dry mustard together. Pour over bread, sausage and cheese. Cover and refrigerate overnight. The bread absorbs the fluid and looks like a soufflé. The next day pre heat the oven 350 degrees Fahrenheit. Bake Uncovered for 40 minutes at 350 degrees Fahrenheit.

This Halloween, Kathryn invited young chef, Carter Eppley and his mother, Sheri, to help her prepare some ghoulish recipes that are kid-friendly as well as fun.

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours. Later, unwrap put the Green Bell Pepper stem in the middle of the ball, serve with Black Nacho tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic- Optional we did not use
  • 1/3 oz (167 kernelpine nuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids
Prep time 10 minutes Total time 10 minutes

Kathryn and her friend Terry Young prepare some German-style recipes getting ready for fall.

German Cheese Spread

Ingredients

  • 1 pound sharp cheddar cheese cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup German beer or nonalcoholic beer
  • Assorted crackers or vegetables

Instructions

  • Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
  • Transfer to a serving bowl. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

Notes

2 tablespoons: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.

Kathryn’s German Jägerschnitzel

Ingredients

  • 1 cup Panko crumbs
  • 1 Tbsp flour
  • Salt & Pepper to taste
  • 2 Tbsp Vegetable oil or Virgin Olive oil
  • 4 Pork Cutlet Steaks pounded thin
  • 1 to 2 eggs beaten
  • 1 medium onion diced
  • 1 cup fresh mushroom sliced
  • 2 cups water
  • 1 cube beef bouillon
  • 1 Tbsp cornstarch
  • ½ cup sour cream or yogurt

Instructions

  • In a shallow dish, mix together the Panko crumbs and flour. Season with salt and pepper. Place the eggs in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in eggs, then coat with the Panko Crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
  • Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

German Potato and Beer Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Author: Susan Vu

Ingredients

  • 4 cups chicken stock
  • 3 large russet potatoes peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1 tablespoon Dijon mustard
  • 2 bay leaves
  • 8 ounces sliced smoked bacon
  • 2 carrots 1/2-inch dice (about 1 cup)
  • Kosher salt and freshly ground pepper
  • 3 stalks celery 1/2-inch dice (about 1 cup)
  • 1 small bundle fresh thyme tied together with kitchen twine
  • 1 leek green top trimmed, 1/2-inch dice (about 1 cup)
  • 1 cup light German beer such as Pilsner 1/4 cup sliced fresh chives
  • 1/4 cup sliced fresh chives

Instructions

  • Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan. Bring to a boil, and then reduce to a simmer until fork-tender, 15 to 18 minutes. Stir in the mustard to combine, and then blend to a smooth puree using an immersion or regular blender.
  • Meanwhile, cook the bacon in a large Dutch oven or stock pot over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes, and then transfer to a paper-towel-lined plate to drain. Pour out the bacon fat, reserving 3 tablespoons in the pot.
  • Turn the heat up to medium-high and add the carrots. Sprinkle with salt and pepper and cook for 3 minutes, and then add the remaining potatoes, celery, bay leaves, leeks and thyme and season with salt and pepper. Cook until the leeks are soft, 4 minutes, and then pour in the beer and bring to a boil until the beer has cooked down to about 2 tablespoons, 2 to 4 minutes. Pour in the remaining chicken stock and the reserved potato puree. Stir to combine and bring the mixture to a boil. Reduce to a simmer and cook uncovered until the vegetables are just tender, 6 to 8 minutes. Season with salt and pepper.
  • To serve, ladle the soup into bowls. Crumble the reserved bacon on top and garnish with the chives.

German Apple Cake

Ingredients

  • 4 small apples
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 tsp vanilla sugar or vanilla extract
  • 2 tsp fresh lemon juice
  • 3 large eggs
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp milk
  • Powdered sugar

Instructions

  • Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.
  • Peel, quarter, and core the apples. Thinly slice each quarter lengthwise for thin slices
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
  • Add eggs one at a time and beat for 30 seconds on high speed after each addition.
  • Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
  • Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!
  • Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the slices are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean.
  • Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.
  • Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.

Notes

Calories: 208kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 183mg | Fiber: 1g | Sugar: 15g | Vitamin A: 330IU | Vitamin C: 3.1mg | Calcium: 53mg | Iron: 0.5mg

Father Andrew’s Pork Tonnato - On a Bed of Arugula

Spicy arugula is topped with roasted pork for a light salad for lunch or dinner.
Course: Main Course
Cuisine: American
Servings: 4
Author: Father Andrew Umberg

Ingredients

Pork Roast Ingredients

  • 4 lb Pork Loin
  • 2 Tbsp Fresh Lemon Juice
  • 1 ½ to 2 Tbsp Olive Oil
  • ½ to 1 tsp Kosher Salt
  • 1 Tbsp Garlic chopped
  • 1 1/2 tsp of fresh Rosemary – or ½ tsp dried Rosemary
  • 1 5 oz Box Fresh Arugula
  • 3 to 4 Tbsp Nonpareil Capers

Tonnato Sauce Ingredients

  • 1 ¼ cup Mayo
  • 1 small can Tuna in Olive Oil
  • 2 tsp Lemon Juice
  • 3 to 4 Tbsp Nonpareil Capers
  • 1/2 Tbsp Caper Brine
  • 1 tsp Black Pepper

Instructions

Pork directions

  • Marinate the Pork Loin – Olive oil and Lemon Juice and chopped garlic and rosemary or other spices. Then Grill on Barbeque till the inside is light pink.
  • Let the Pork rest then put Pork in the refrigerator until cold.
  • On a Dinner plate arrange a large Handful of Arugula and spread out in the center of the Arugula add a dollop of Tonnato Sauce.
  • Slice the pork in 1/8 inch slices. Arrange the slices on each plate 5 or six slices in a circle. Then spread Tonnato Sauce on each slice of meat. Then take capers and add to each slice of meat. Serve to your guests.

Tonnato Sauce Directions

  • In a small bowl add Mayonnaise and then add the whole can of tuna with the oil, stir tuna into the mayonnaise until smooth. Cover and refrigerate for a half hour. Take the bowl out and then add all other ingredients_

Father Andrew BLT Salad with Heirloom Tomatoes

Ingredients

  • 2 to 3 Heirloom Tomatoes
  • ½ to 1 teaspoon of Salt
  • 1/3 cup of Mayonnaise
  • 2 tablespoons of Olive Oil
  • 2 Tablespoons of Bacon Bits
  • 2 Tablespoons of Balsamic Vinegar

Instructions

  • Slice the Tomatoes and take a pinch of salt and lightly dust the tomatoes
  • Spread a small portion of Mayonnaise onto each of tomato slices
  • Then sprinkle the Bacon Bits on 5 or 6 slices of the tomatoes
  • Divide the tomatoes on small plates and serve.
  • On the other slices of tomatoes drizzle the olive oil and then add lemon Balsamic Vinegar and Serve.

Father Andrew’s Penne all’Arrabbiata

Course: Main Dish
Cuisine: American, Italian

Ingredients

  • 1 1 lb. Box Penne Pasta
  • 6 qt water
  • 1 Tbsp Kosher salt for the water

Sauce:

  • 5 Tbsp Virgin Olive Oil
  • 5 Tbsp Chopped Garlic
  • 1 15 oz. Can Tomato Sauce
  • 1-2 tsp Cayenne Pepper

Instructions

  • Bring 6 quarts of water to a boil in a large pot and add kosher salt.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Meanwhile, put 5 tablespoons olive oil in a large sauté pan over medium heat, and then add the 5 Tablespoons of Chopped Garlic then let cook for about a minute. Then add Tomato Sauce and Cayenne pepper; reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Add the pasta to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, toss well. Serve immediately