09
May
2023
|
13:53 PM
America/Chicago

Employee Cookout Cookbook

Summary

​In honor of our Campus Cookouts returning this month, we want to know your family-favorite recipe! 

Do you have a delicious appetizer, main/side dish or dessert? Send us the recipe and a photo (if you have one) for our employee cookbook!

Cook Children's Employee Cookbook

Taco Ring

From Alisa Quimby, Continuing Professional Education Coordinator9963-lg

Ingredients:

  • 1½ lb (700 g) lean (90%) ground beef
  • 1 pkg (1–1.25 oz/30–35 g) taco seasoning mix
  • 1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
  • 2 tbsp (45 mL) water
  • 2 pkg (8 oz /250 g each) refrigerated crescent rolls
  • 1   egg white, lightly beaten
  •  Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream

Instructions: 

  1. Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) Skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.
  2. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.
  3. Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.
 

Macaroni Salad

Submitted by Kimberly Simmons, Case Management Social Worker

Ingredients:

  • 1 box elbow macaroni (12-14oz)
  • 1 small can chopped olives
  • 1 small jar pimentos
  • 3 boiled and peeled eggs
  • ½ jar of dill pickle relish
  • ½ cup Mayo
  • 1 TBSP yellow mustard

Directions:

  1. Boil eggs, cool and peel eggs.
  2. Boil Macaroni for 10 minutes. Drain and rinse with cold water.
  3. Add olives, pickle relish, pimentos, and eggs. Season with salt and pepper to taste. Mix well.
  4. Add mustard and about ½ cup of mayo. Stir well to mix until uniform. Add more mayo if too dry.
  5. Add additional salt and pepper to taste.
 

Best Fruit Dip

Submitted by Kimberly Simmons, Case Management Social Worker

Ingredients:

  • 8oz cream cheese, softened
  • 7oz of marshmallow crème

Directions:

  1. Mix cream cheese and marshmallow crème together in a medium bowl with electric mixer until smooth and well combined.
 

Patriotic Berry Slushy

Submitted by Kimberly Simmons, Case Management Social Worker

Ingredients:

  • Minute Maid Fruit Punch
  • White Cherry Powerade
  • Mixed Berry Powerade

Directions:

  1. Fill glass to top with ice.
  2. Slowly pour the fruit punch into glass 1/3 of way. Pour to side of ice so that ice stays color free.
  3. Then, pour White Cherry Powerade into glass up to 1/3 way up.
  4. Slowly pour mixed berry Powerade into the top of the glass.
 

5 Ingredient Peanut Butter Energy Bites

Submitted by Kimberly Simmons, Case Management Social Worker

Ingredients:

  • 2/3 cup creamy peanut butter
  •  ½ cup semi-sweet chocolate chips
  • 1 cup old fashioned oats (uncooked)
  • ½ cup ground flax seeds
  • 2 TBSP Honey

Directions:

  1. Combine all 5 ingredients in a bowl. Stir to combine.
  2. Refrigerate for 15-30 minutes
  3. Roll into 12 bite size balls
  4. Store in airtight container
 

Smoked Brisket

Submitted by Kimberly Simmons, Case Management Social Worker

Ingredients:

  • Brisket
  • Worcestershire Sauce
  • Salt
  • Course Ground Pepper
  • Apple Juice
  • Hickory Chips

Directions:

  1. Trim fat off brisket. Cover brisket in Worcestershire Sauce, Salt, and pepper.
  2. Put on smoker until brisket is 160 degrees internal temp
  3. Once brisket reaches 160 internally, place in aluminum pan with 2 inches of apple juice. Cover with foil
  4. Cook until brisket is 190, then pour out juice. Finish cooking until 203 or until tender.
  5. Cook time is about 1 hour per pound.
 

Good For Your Soul Alfredo Sauce 

Submitted by Cindy Benefield

Ingredients:

  • ½ c. butter
  • 1 ½ c. heavy whipping cream
  • 2teaspoons minced garlic
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 heaping cup of freshly grated parmesan cheese

Instructions:

  1. Add butter and cream to a large skillet.
  2. Simmer on low for 2 minutes.
  3. Whisk in garlic, Italian seasoning, salt and pepper for one minute.
  4. Whisk in parmesan cheese until melted.
  5. Serve immediately
 

Broccoli Pasta

Submitted by Beverly Venezuela

Ingredients:

  • 1 box Rotini pasta
  • 2 cloves minced garlic
  • 2 TBSP butter
  • 2 TBSP mascarpone cheese
  • 1.5 TBSP Shambal Oelek
  • ¼ to ½ cup parmesan cheese
  • ½ lb broccoli
  • Salt to taste

Directions:

  1. Heat a medium pot of salted water to boiling on high.
  2. Wash and dry broccoli. Cut off and discard bottom ½ inch of the stems. Cut broccoli into small pieces.
  3. Peel and chop garlic
  4. In large pan, heat 2 teaspoons of oil on medium-high heat until hot. Add broccoli and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until lightly browned and slightly softened.
  5. Add the garlic and half the butter to the pan; season with salt and pepper. Cook Stirring frequently, 2 to 3 minutes, or until softened.
  6. Add ¼ cup water, season with salt and pepper. Cook stirring occasionally, 2 to 3 minutes, or until Broccoli softened and water has cooked off. Remove from heat.
  7. While broccoli cooks add pasta to cold water. Cook 2-3 minutes or until al dente. Drain pasta and reserve ¼ of pasta water for later.
  8. To the pot, add cooked pasta, remaining butter, half of the reserved pasta, cooking water and as much sambal oelek you like.
  9. Cook, stirring vigorously, 30 sec to 1 min, or until pasta fully coated.
  10. Turn off heat and stir in mascarpone cheese. Season with salt and pepper to taste.
 

Stir Fried Green Beans

Submitted by Jan Boland

Ingredients:

  • 1 lb fresh green beans
  • 2/3 cup water
  • 1 vegetable bouillon cube
  • 2 TBSP Sesame oil
  • 5 Cloves garlic chopped or minced.
  • ½ tsp kosher salt.

Directions:

  1. Place water in small pan on low heat. Dissolve bouillon cube in water.
  2. Heat oil on high heath in large fry pan
  3. Drop in garlic and stir until brown
  4. Add salt and beans. Stir for 1 minute.
  5. Add water and bouillon; cover and cook for 4 minutes
  6. Uncovered and cook for a few more minutes stirring until most of liquid is gone.
  7. Store beans in covered container in fridge. Serve cold.
 

Shrimp Ceviche de Camaron

Submitted by Jan Boland

Ingredients:

  • ½ cup chopped onion (red preferred)
  • 6 cups water
  • ¾ cup fresh lime juice
  • 1 lb medium peeled and deveined shrimp
  • 1 cup chopped & peeled cucumber
  • ½ cup ketchup
  • 1/3 cup chopped cilantro
  • 2 TB Mexican hot sauce.
  • 1 TB olive oil
  •  ¼ tsp salt

Directions:

  1. Place chopped onion in colander and rinse with cold water. Drain
  2. Place 6 cups water plus ¼ cup lime juice to boil in Dutch oven. Add shrimp and cook 3 minutes until done.
  3. Drain and rinse w/cold water; peek shrimp. Combine shrimp and ½ cup lime juice in large bowl. Cover and let chill for 1 hour.
  4. Stir in onion, cucumber, and remaining ingredients
  5. Serve immediately or chill.

Yields 6 ½ cup servings.

 

Nana's Famous Cheesy Potato Soup

Submitted by Elena Hampton

Ingredients: 

  • 5 cups chopped potatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 chicken bouillon cubes
  • 2 cans cream of chicken soup, undiluted
  • 1 lb Velveeta cheese, cubed
  • 5 cups water

Directions: 

  1. Dissolve bouillon cubes in boiling water
  2. Add carrots, celery and onions. Cover pan and cook for 20 minutes.
  3. Add chopped potatoes. Cover pan and cook for 20 more minutes or until potatoes are done.
  4. Add cream of chicken soup and mix well.
  5. Add cheese and cook until melted. Stirring to dissolve cheese.
  6. Remove from heat and serve.

*Do Not allow to boil when stirring in cheese. You may remove pan from heat, then stir in cheese.*

 

Alfajores (Caramel Sandwich Cookies)

Submitted by Fallon Thompson

Ingredients:

  • 1 3/4 cups cornstarch
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons Pisco (or Brandy)
  • 1 teaspoon vanilla
  • 1 cup dulce de leche
  • 1/2 cup toasted coconut (finely chopped)

Directions: 

  1. Preheat oven to 350 F.
  2. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly
  3. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.
  4. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add another tablespoon or two of Pisco if the dough is too crumbly to form a ball). Let the dough rest in the refrigerator for 30 minutes.
  5. Roll out dough to 3/8" thickness, and cut into 2-inch circles.
  6. Place cookies on baking sheet lined with parchment paper.
  7. Bake cookies for 10 to 15 minutes, until they are barely golden brown. Let cookies cool 5 minutes, then transfer to rack to cool completely.
  8. To fill the cookies, spread one cookie with dulce de leche and top with a second cookie. Roll the edges in the coconut.
  9. Store in an airtight container.
 

Lechon Asado

Submitted by Ariel Rodriguez

Ingredients: 

  • 10 pounds Pork Shoulder pork picnic
  • 2 Heads of Garlic peeled, divided
  • 1½ cups Sour Orange Juice 3-4 lbs. Sour Oranges
  • 2 tablespoons Olive Oil
  • 1 teaspoon Oregano dried
  • ¼ teaspoon Cumin
  • 1 Bay Leaf
  • 2 teaspoons Kosher Salt plus 1 tablespoon to crisp the skin divided

Directions:

Mojo Marinade

  1. Peel the garlic. Reserve 8-10 whole garlic cloves. Smash the remaining cloves
  2. Add the garlic and about 1/2 teaspoon kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
  3. Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 1/2 teaspoon salt, and bay leaf to a medium bowl or jar. Stir or shake to combine well. Let the marinade sit.

Marinate the Pork

Note: Use a large roasting pan and use a Roasting Bag to hold the pork and marinade. Roasting bags are found in the foil and plastic wrap section of grocery store. Place the pork in a large pan, make small slits (about 1-2” deep) on the skin side of the pork and insert the reserved whole garlic cloves into the slits. (Dip into marinade for easier insertion.)

  1. Turn the pork over (skin side down) and make about 10-12 small slits (about 1-2” deep) in the meat.
  2. Using a ladle or spoon, start pouring the marinade into the slits you made. Then pour the remaining marinade over the pork. Sprinkle another 1/2 tsp. or so of salt over the pork.
  3. Seal the bag by making a tight knot on the top. If not using a bag then cover pan well using a generous amount of plastic wrap.
  4. Marinate the Cuban roast pork skin side up, in the refrigerator overnight. You want fleshy side sitting in the marinade.

Time to Roast

  1. Remove the pork from the refrigerator 30-45 minutes before roasting
  2. Preheat oven to 325
  3. Place the pork on a roasting pan, skin side down. Use a roasting pan that has a rack so the pork shoulder is not sitting on the bottom of the pan.
  4. Pour the marinade over the pork. Brush any loose pieces of garlic off the pork. They will start to burn quickly. Also pour just a little bit of water in the bottom of the roasting pan. You’ll have to add a little more during the roasting time too. The drippings and garlic on the bottom of the pan will start to burn and smoke. The water keeps this in check.
  5. About 90 minutes to 2 hours into the roasting time tent the pork. Take a piece of aluminum foil and loosely cover. Just place it on top.
  6. Roast the Pork 7-8 hours. Until the internal temperature is at least 170 in multiple spots.

Crisp the Skin

  1. Remove the pork from the oven and carefully flip it over so it is skin side up. Be very careful during this step as the roast is heavy and hot!
  2. Fill a small bowl or cup with water and add a generous amount of salt (1T for 1 Cup water) stir. Drip the salted water on the port roast and brush it all over the skin. Repeat several times.
  3. Move to bottom rack before turning on broiler to low
  4. Turn on oven light and watch the whole time until skin is golden brown. DO NOT LEAVE OVEN!
  5. Once skin is bubbling and starting to crackle remove pork from oven and allow to rest 15- 20 minutes before carving.
 

Pupusas from El Savador

Submitted by Zulma Hercules 

Ingredients: 

Curtido

  • ½ green cabbage head
  • Half or whole white onion dices
  • 2 medium carrots, grated
  • 4-5 cups boiling water
  • 1 Tablespoon of dried oregano
  • Salt to taste
  • 1 cup of distilled vinegar

Pupusas Dough

  • 4-5 cups of Maseca (corn flour)
  • 2 teaspoons of salt
  • 3-4 cups of water

Filling

  • Mozzarella cheese or pepper jack cheese, grated
  • Cooked refried beans or canned pinto beans
  • Vegetable oil for frying

Directions: 

Curtido

  1. In a large strainer, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. You don’t want your vegetables to be all the way cooked. Let it cool.
  2. Once cooled, in a liquid measuring cup or small bowl, combine the vinegar (or jalapeño juice), oregano, and salt. Pour over the slaw and toss to coat, mix. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Store in the fridge overnight or until cold.
  3. In a bowl mix your beans and cheese (make sure that the beans are a little warm so the cheese can melt a little)

Pupusas Dough

  1. In a large bowl, whisk together the Maseca (corn flour) and salt, then add the water; don’t add the water all at once because that will create big patches of dough. Add water little by little Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  2. Take a golf ball-sized portion of dough and roll into a ball, and then flatten into an even round.
  3. Fill the dough round with 1 tablespoon of your refried bean-cheese mix. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the Pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  4. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 Pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining Pupusas.

*Serve the Pupusas with the Curtido. You can also add a side of your favorite hot sauce!*

 

Latiya

Submitted by Nikki Nangauta

Ingredients:

  • 1 sponge cake or pound cake
  • 1 ⅔ cups of water
  • 1 can evaporated milk
  • ¼ cup corn starch
  • 2 eggs
  • 6 tablespoons sugar
  • 2 teaspoons vanilla
  • ¼ cup butter
  • Cinnamon

Directions:

  1. Slice cake into ¼” – ½” pieces and spread pieces on platter or custard dish. Set aside.
  2. In large saucepan heat 1 ⅓ cups to almost boiling. Add evaporated milk and then sugar. Mix ⅓ cup of water with cornstarch and vanilla; gradually add to milk mixture. Heat over medium-low, stirring constantly until mixture bubbles. Remove from heat then add butter. Beat eggs and add in four parts to mixture stirring vigorously after each addition.
  3. Pour custard over cake and sprinkle with cinnamon.
  4. Graham crackers can be used instead of cake
 

Gumbo

Submitted by Janette Cassano

Ingredients:

  1. Reaux (can use store bought or follow directions in step 1)
  2. 1 Large onion
  3. 4 stalks celery
  4. 5 cloves of garlic
  5. ½ bell pepper
  6. 2 containers of chicken broth
  7. Chicken
  8. Sausage
  9. 3 bags frozen okra
  10. Cajun seasoning
  11. 2 lbs. shrimp
  12. Rice or potato salad
  13. French Bread

Directions: 

  1. You can make your own Reaux or buy some pre made in a jar. I make mine using equal parts oil and flour. Usually a cup. Heat oil on low and slowly stir in flour (about 2 tablespoons at a time) stir and simmer 2 minutes, then repeat until all flour is in. Then continue to thoroughly stir every 2 minutes until it’s a nice dark brown color.
  2. Then I add 1 large onion, 4 stalks celery, 5 cloves garlic, half a bell pepper all diced up. Sweat them out until soft, then add 2 containers of chicken broth (I like low sodium)
  3. Add in chicken, sausage, 3 bags of frozen cut up okra.
  4. Time to season it! Use a good Cajun seasoning like Tony’s and whatever else is in your spice cabinet! I recently added fresh herbs from my garden
  5. Bring it all to a boil then continue to boil on very low heat for 2 hours.
  6. You will need to pull out chicken and shred it.
  7. Add last bag of frozen cut up okra for 30 minutes, then add a couple pounds of shrimp. They will cook quickly within 5 minutes, then turn off heat.
  8. Make some rice to serve with it or potato salad if you want the authentic version.
  9. Oh, and don’t forget the French bread to sop it up!
 

Jalapeno Deviled Eggs

Submitted by Maria Bonilla

Ingredients: 

  • 6 Hardboiled eggs
  • 1 tsp of Dijon Mustard
  • 1 tsp of Horseradish
  • 3 TBSP of Mayo
  • 1 TBSP Chives
  • 1-2 Pickled Jalapeno, minced
  • 1 tsp of Juice from pickled jalapeno
  • Salt & pepper to taste 
  • Paprika

Directions:

  1. Cut hardboiled eggs in half, remove hard yolk and place in a mixing bowl.
  2. Break up the hard yolks and mix all the ingredients except the Paprika.
  3. Place the mixture in a plastic Ziploc and cut off a corner to pipe in the mixture into the center of the hardboiled egg.
  4. Dust paprika to your liking on top
 

Slow Cooker Salisbury Steak

Submitted by Jessica Williams

Prep Time: 15 mins

Cook Time: 4 hrs

Total Time: 4 hrs 15 mins

 

Ingredients:

  • 2 pounds lean ground beef
  • ½ cup Italian seasoned bread crumbs
  • ¼ cup milk
  • 1 (1 ounce) envelope dry onion soup mix
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 (10.5 ounce) cans condensed cream of chicken soup
  • ¾ cup water
  • 1 (1 ounce) packet dry au jus mix

 

Directions:

  1. Combine ground beef, breadcrumbs, milk, and onion soup mix together in a large bowl until well combined; shape into 8 patties.
  2. Heat oil in a large skillet over medium-high heat. Dredge patties in flour just to coat, and quickly brown on both sides in the hot skillet.
  3. Place browned patties into the slow cooker stacking alternately like a pyramid.
  4. Mix condensed soup, water, and au jus mix together in a medium bowl; pour over the beef patties.
  5. Cook on Low until ground beef is well done, about 4 to 5 hours.

 

Tip: You can speed up the process by frying patties in the skillet until done. This shortcut gives the Salisbury steaks a firmer texture like a hamburger steak. If you want the softer bite, I recommend the slow cooker method above. Instructions: Cook Salisbury steaks in oil until cooked thoroughly. Be careful not to burn them. Once they are done, remove patties, drain oil. Place patties back into skillet. In small bowl, mix condensed soups, water and au jus mix. Pour over patties and warm thoroughly over stovetop before serving.

 

Nutrition Facts for Slow Cooker Method

Per serving: 388 calories; total fat 24g; saturated fat 8g; cholesterol 75mg; sodium 1378mg; total carbohydrate 18g; dietary fiber 1g; total sugars 1g; protein 24g; vitamin c 1mg; calcium 46mg; iron 3mg; potassium 297mg

 

Banana Bread Bars with Brown Butter Frosting

Submitted by Cami Brannonbanana bread bars

Ingredients:

Bars:

  • 1 ½ cups white sugar
  • 1 cup sour cream
  • ½ cup butter, softened
  • 2 large eggs
  • 1 ¾ cups mashed ripe bananas (more banana flavor if VERY ripe)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped walnuts (Optional)

Frosting (recipe can be halved for less sweetness/sugar):

  • ½ cup butter
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract

 

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan (can line with parchment paper instead of grease and flour).
  2. Make bars: Beat together white sugar, sour cream, softened butter, and eggs in a large bowl with an electric mixer until creamy.
  3. Beat in mashed bananas and vanilla. Add flour, baking soda, and salt; mix for 1 minute. Stir in walnuts until evenly incorporated.
  4. Spread in the prepared pan.
  5. Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 27 minutes. Place on a
  6. wire rack to cool completely (this is where using the parchment comes in handy!).
  7. Make frosting: Melt butter in a large saucepan over medium heat until bubbling and golden brown, 3 to 5 minutes. Remove from
  8. heat. Whisk in confectioners' sugar, milk, and vanilla until smooth.
  9. Spread frosting over cooled banana cake. Cut into bars. [try not to eat them all in one sitting!]