Generations' Recipe: German Tradition Cookies & Sunday Dinner Sauce

1. WCSU E-Cookbook

2. STORY BEHIND THIS DISH: This recipe was handed down through generations from Germany to America. They are my husband’s 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 baked with grandma when I lived in Germany. LEB KUCHEN Jennifer Ort • 8oz honey, • 1 tsp cinnamon • 2 eggs • 1 tsp cloves • 1 cup sugar • 1 tbsp. cocoa • 3 cups flour • 1 tsp baking soda INGREDIENTS Step 1 Step 2 DIRECTIONS • 1 cup confectioners’ sugar • small amount of water • 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. • Bake 375° for 5-7 minutes, slightly golden

3. STORY BEHIND THIS DISH: This recipe has been in our family for 90 years. My great great-grandma taught my father this recipe when he was growing up. As I grew up my dad taught it to me. Every Sunday my dad and I cook Sunday dinner together using this recipe. • ATTINA FAMILY FILETTO SAUCE • Amanda Attina • 2 cans (64 oz) whole peeled tomatoes • ½ cup Riesling white wine • ½ cup grated Romano cheese • fresh basil, fresh parsley • 1lb Parma Prosciutto • 1 medium size sweet yellow onion • 15 pieces of garlic • ¼ cup extra virgin olive oil • pasta of your choice INGREDIENTS • 2 cans (64 oz) whole peeled tomatoes • ½ cup Riesling white wine • ½ cup grated Romano cheese • fresh basil, fresh parsley • 1lb Parma Prosciutto • 1 medium size sweet yellow onion • 15 pieces of garlic • ¼ cup extra virgin olive oil • pasta of your choice DIRECTIONS • In a blender combine 1 • 1 can whole peeled tomatoes • ¼ c. white wine, ¼ c. grated cheese • 5 basil leaves • handful of parsley. • Chop for 5 seconds. • Trim all fat off of the Parma prosciutto and cut into small pieces with a scissor. • Chop onion with parsley on side and chop garlic with basil. Keep them separate. • Heat a medium size pot to warm bottom. • Add olive oil and fat from prosciutto. • Once fat turns crispy, take out of pan and dispose of. • Add all chopped onion and parsley. • Heat until onion becomes clear then add garlic and basil,Stir frequently. • Once garlic browns, add prosciutto and cook for 3 minutes stirring frequently. • Splash the ingredients with some white wine. • Once wine heats add all ingredients from blender. • Repeat Step 1 • Chop for 5 seconds and add into pot. • Let the gravy cook for 1 ½ hours stirring frequently. • Cook pasta in separate pot. Mix with gravy. • In a blender combine 1 • 1 can whole peeled tomatoes • ¼ c. white wine, ¼ c. grated cheese • 5 basil leaves • handful of parsley. • Chop for 5 seconds. • Trim all fat off of the Parma prosciutto and cut into small pieces with a scissor. • Chop onion with parsley on side and chop garlic with basil. Keep them separate. • Heat a medium size pot to warm bottom. • Add olive oil and fat from prosciutto. • Once fat turns crispy, take out of pan and dispose of. • Add all chopped onion and parsley. • Heat until onion becomes clear then add garlic and basil,Stir frequently. • Once garlic browns, add prosciutto and cook for 3 minutes stirring frequently. • Splash the ingredients with some white wine. • Once wine heats add all ingredients from blender. • Repeat Step 1 • Chop for 5 seconds and add into pot. • Let the gravy cook for 1 ½ hours stirring frequently. • Cook pasta in separate pot. Mix with gravy.

4. STORY BEHIND THIS DISH: Originating from my husband’s grandma who was German, this was passed down to his mother and then to me. It was always my husband’s favorite recipe growing up and he gets it on nearly every birthday. SAUERBRATEN Kathleen Lindenmayer INGREDIENTS • 3lb roast beef • 1 medium onion • ¼ cup sugar • 1 cup cider vinegar • 2 stalks celery plus leaves • 2 cups water • 1 tsp cloves • salt • pepper • 2 bay leaves • 1 tsp allspice DIRECTIONS • Stir meat in a large pot with oil until brown on all sides • Add the rest of the ingredients and cook until meat is tender (2 hours) Soak for 2 days • Slice meat, set aside • Thicken gravy with a roux of flour and water, add meat • Serve with noodles and German potato salad. • 3lb roast beef • 1 medium onion • ¼ cup sugar • 1 cup cider vinegar • 2 stalks celery plus leaves • 2 cups water • 1 tsp cloves • salt • pepper • 2 bay leaves • 1 tsp allspice • Stir meat in a large pot with oil until brown on all sides • Add the rest of the ingredients and cook until meat is tender (2 hours) Soak for 2 days • Slice meat, set aside • Thicken gravy with a roux of flour and water, add meat • Serve with noodles and German potato salad.

5. EGGPLANT ALLA VINCENZA Veronica Kenausis STORY BEHIND THIS DISH: My grandmother always took great pride in her not too cheesy eggplant parmigiana. The recipe is a labor of love and whenever I make it I do so in her honor. For us food=love. • 3-4 medium eggplants • 1 cup parmigiana cheese • 4-6 eggs beaten with some water • 2-3 cups of flour • homemade tomato sauce • Salt/pepper • canola oil INGREDIENTS • 3-4 medium eggplants • 1 cup parmigiana cheese • 4-6 eggs beaten with some water • 2-3 cups of flour • homemade tomato sauce • Salt/pepper • canola oil DIRECTIONS • Wash and slice eggplants as thinly as you can. • Place egg mixture in a shallow bowl. • Mix the flour with salt and pepper in a deeper bowl. • Dip each eggplant slice into the egg mixture. • Toss the egg covered slices into the flour bowl and dredge completely. • Heat the oil in a large frying pan until its hot enough and a drop of water will “skitter” on the bottom. • Place a reasonable number of slices in the hot oil- don’t crowd them • Fry on one side then flip to the other. • Remove with tongs or a spatula and drain on paper towel. • Assemble the eggplant by putting a thin layer of sauce on the bottom of the pan and top with a single layer of eggplant. • Top with more sauce and some parmigiana or pecorino cheese and Repeat until pan is full or eggplant is gone. • Bake at 350 degrees for about 45 minutes. • Wash and slice eggplants as thinly as you can. • Place egg mixture in a shallow bowl. • Mix the flour with salt and pepper in a deeper bowl. • Dip each eggplant slice into the egg mixture. • Toss the egg covered slices into the flour bowl and dredge completely. • Heat the oil in a large frying pan until its hot enough and a drop of water will “skitter” on the bottom. • Place a reasonable number of slices in the hot oil- don’t crowd them • Fry on one side then flip to the other. • Remove with tongs or a spatula and drain on paper towel. • Assemble the eggplant by putting a thin layer of sauce on the bottom of the pan and top with a single layer of eggplant. • Top with more sauce and some parmigiana or pecorino cheese and Repeat until pan is full or eggplant is gone. • Bake at 350 degrees for about 45 minutes.

6. BRIGADEIRO Brenda Chaves STORY BEHIND THIS DISH: At family gatherings we always had brigaderio for dessert because it was everyone’s favorite. INGREDIENTS • 1 can unsweetened condensed milk • 1 tablespoon butter • 3 tablespoons unsweetened cocoa DIRECTIONS • In a medium saucepan over medium heat, combine cocoa, butter and condensed milk until combined. • 1 can unsweetened condensed milk • 1 tablespoon butter • 3 tablespoons unsweetened cocoa • In a medium saucepan over medium heat, combine • cocoa, • butter • condensed milk • until combined.

7. OXTAILS ShackeriaMckenzie 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 viewed as a reject it is now a very expensive delicacy. INGREDIENTS • 1 can lima beans • 2 lbs oxtail • 1 medium onion (chopped) • 1 teaspoon tomato paste • ½ 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) • ½ bunch thyme • 1 tbsp. red pepper flakes • 1 tbsp. salt • 1 teaspoon pimento seed/black pepper • 2 tbsps. Food browning. DIRECTIONS • Wash oxtails with plain vinegar and then wash with plain water. • Add all ingredients except lima beans to oxtail and marinate overnight for 12 hours. • Place all ingredients + beef broth & oxtail into slow cooker and allow to cook on high for 4-5 hours or until meat begins to fall off bones. • Check oxtail every hour, stir occasionally & ensure oxtails are covered with broth (slightly). • When desired tenderness is reached drain and add lima beans & cook for 15 more minutes. • Serve hot with white rice and peas/beans etc. • Wash oxtails with plain vinegar and then wash with plain water. • Add all ingredients except lima beans to oxtail and marinate overnight for 12 hours. • Place all ingredients + beef broth & oxtail into slow cooker and allow to cook on high for 4-5 hours or until meat begins to fall off bones. • Check oxtail every hour, stir occasionally & ensure oxtails are covered with broth (slightly). • When desired tenderness is reached drain and add lima beans & cook for 15 more minutes. • Serve hot with white rice and peas/beans etc.

8. SWEET POTATO PUDDING ShackeriaMckenzie STORY BEHIND THIS DISH: This is a dessert food typically made by grandparents on Friday or Saturday evenings. Sweet potato pudding is very important to me because I am close with my grandma and as a child I usually assisted her while she made it. INGREDIENTS • 2 lbs sweet potato • 1 cup flour • 2 cup coconut milk • 1 ½ teaspoon grated nutmeg • 1 teaspoon mixed spice • 1 cup brown sugar • 1 teaspoon salt • 1 teaspoon margarine • 2 teaspoons vanilla • 1 cup raisins (or any other dried fruit) DIRECTIONS • Wash and pare off the skin of the potatoes • Wash again then grate (cut in small pieces and blend with water) • Blend flour, mixed spice, salt and nutmeg with coconut milk • Combine this mixture with blended potatoes & mix well • Add sugar, fruits and mix well • Grease pan, pour in butter, bake at 350 degrees for 40-60 minutes or until tester comes out clean • Wash and pare off the skin of the potatoes • Wash again then grate (cut in small pieces and blend with water) • Blend flour, mixed spice, salt and nutmeg with coconut milk • Combine this mixture with blended potatoes & mix well • Add sugar, fruits and mix well • Grease pan, pour in butter, bake at 350 degrees for 40-60 minutes or until tester comes out clean

9. FRIED DUMPLINGS ShackeriaMckenzie 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 etc. Can also be sweet or salty. INGREDIENTS • 3 cups flour • 3 teaspoons baking powder • 1 to 1 ½ cups water/milk • ½ teaspoon salt • Oil (for frying) DIRECTIONS • Mix dry ingredients together, add water/milk a little at a time and knead dough (dough should be soft but not sticky) • Pinch off pieces (golf ball size) • Roll into ball or flatten slightly • Heat oil in pan, place dumplings in hot oil and allow to fry for 5-8 minutes or until golden brown • Serve warm or hot • Mix dry ingredients together, add water/milk a little at a time and knead dough (dough should be soft but not sticky) • Pinch off pieces (golf ball size) • Roll into ball or flatten slightly • Heat oil in pan, place dumplings in hot oil and allow to fry for 5-8 minutes or until golden brown • Serve warm or hot

10. STORY BEHIND THIS DISH: It’s special to me because it contains simple hearty ingredients that’s suitable to most college students. During final exams I’d cook this dish to replenish health and stamina- also in cross country practice. In addition this recipe uses a lot of garlic in memory of a culture I still honor. BABY BOK CHOY & MUSHROOM STIRFRY HernyAlmonte Fernandez INGREDIENTS • 1 tsp of oil • 4 cloves of garlic • 2 brandles of green onion (sliced) • 4 edible mushrooms (sliced) • ¼- ½ teaspoon of salt • 2 bunches of baby bok choy (separated) DIRECTIONS • Turn heat to medium using an 8-12 inch cooking pan • add oil, garlic and onions • Let simmer for 1 minute by stirring and checking smell • Pour in mushrooms with the salt • Stir for 3o seconds and let sit for 1 minute and 30 seconds • Mushrooms should be coated with oil • Add the bok choy, stir and add cap/top • Leave for 30 seconds. • Turn heat to medium using an 8-12 inch cooking pan • add oil, garlic and onions • Let simmer for 1 minute by stirring and checking smell • Pour in mushrooms with the salt • Stir for 3o seconds and let sit for 1 minute and 30 seconds • Mushrooms should be coated with oil • Add the bok choy, stir and add cap/top • Leave for 30 seconds.