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Hailing from 22 different states and 5

different countries, the ShipCompliant

Team is proud of their hometown roots.

While we currently call Colorado home,

we are excited to share with you

recipes which elicit in us fondness and

nostalgia for our places of origin. Be

they foods from our childhood, our

favorite local fare or our town’s claim to

fame, we invite you to take this culinary

journey that we hope will remind you,

that there truly is no place like home.

I N T E R N A T I O N A L23567

N O R T H E A S T: N E W E N G L A N D9111213

N O R T H E A S T: M I D - A T L A N T I C15161718192021

M I D W E S T: E A S T N O R T H C E N T R A L2425272829

M I D W E S T: W E S T N O R T H C E N T R A L 31323334353637

Polish Dill Pickle Soup | Pawel SmolarkiewiczChilaquiles Verdes con Pollo | Alex Ramirez Aussie Kangaroo Burgers | Leith RobertsonSilpancho | Pablo VelascoRhubarb Crumble with Bird's Custard | Zoe Wedel

New England Crab Cakes | Sean ConnollyHot Dogs and Baked Beans | Laura EppsteinMulled Cider | Dan GleasonRhode Island Style Calamari | Betsy Hansen

Grilled Clams | Patrick LeoneGooey Shoo-Fly Pie | Jason EckenrothRed Beet Eggs | Luke EckenrothAmish Chicken and Waffles | Eric OlsonItalian Style Lemon Ice | Colleen MylottMaryland Crab Dip | Tracy WarnerSmith Island Cake | Liz Watson

Maple Caramel Popcorn | Patricia Lee HarrisChicago Style Popcorn | Aliza ShapiroChicken Shawarma | Kate MooreBeer Cheese Soup | Jeff CarrollSpaghetti Pie | John Webster

Special Cereal Bars | Melissa GuezmirButtermilk Pancakes “ND Thins” | Jon OlsonHomemade Rolls | Caleb JaresCreamy Corn Pudding | Analiese BrownGooey Butter Cookies | Lexie SchaeferToasted Ravioli | Eric RayMeatloaf | Liam Davis-Mead

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I N T E R N A T I O N A L23567

N O R T H E A S T: N E W E N G L A N D9111213

N O R T H E A S T: M I D - A T L A N T I C15161718192021

M I D W E S T: E A S T N O R T H C E N T R A L2425272829

M I D W E S T: W E S T N O R T H C E N T R A L 31323334353637

S O U T H : E A S T S O U T H C E N T R A L39404142

S O U T H : S O U T H A T L A N T I C4445464748

W E S T: M O U N TA I N5051525354555657

W E S T: P A C I F I C5960616364

Polish Dill Pickle Soup | Pawel SmolarkiewiczChilaquiles Verdes con Pollo | Alex Ramirez Aussie Kangaroo Burgers | Leith RobertsonSilpancho | Pablo VelascoRhubarb Crumble with Bird's Custard | Zoe Wedel

New England Crab Cakes | Sean ConnollyHot Dogs and Baked Beans | Laura EppsteinMulled Cider | Dan GleasonRhode Island Style Calamari | Betsy Hansen

Grilled Clams | Patrick LeoneGooey Shoo-Fly Pie | Jason EckenrothRed Beet Eggs | Luke EckenrothAmish Chicken and Waffles | Eric OlsonItalian Style Lemon Ice | Colleen MylottMaryland Crab Dip | Tracy WarnerSmith Island Cake | Liz Watson

Maple Caramel Popcorn | Patricia Lee HarrisChicago Style Popcorn | Aliza ShapiroChicken Shawarma | Kate MooreBeer Cheese Soup | Jeff CarrollSpaghetti Pie | John Webster

Special Cereal Bars | Melissa GuezmirButtermilk Pancakes “ND Thins” | Jon OlsonHomemade Rolls | Caleb JaresCreamy Corn Pudding | Analiese BrownGooey Butter Cookies | Lexie SchaeferToasted Ravioli | Eric RayMeatloaf | Liam Davis-Mead

Whiskey Peach BBQ Pulled Pork | Megan DyerDixie Biscuits | Rachel BushBourbon Balls | Emily KalkhoferMom’s Fried Okra | Mackenzie Latham

“1905” Salad | Tony BrownSouthern Sweet Tea | Patrick BarrattPuppy Chow | Petra StumpfSouthern Style Cornbread | Jordan EskenaziBroccoli Delights | Hannah Hudson

Tempeh Tacos with Pickled Veggies | David DangoKale Chips and Boulder Smoothie | Taylor HanneganPeach Pancakes | Sarah FineEasy Energy Bars | Alex UmbhauGreen Chile Cheeseburger | Kent NowlinMelba’s Cocktail | Sam StrakaGrandma's Very Simple Green Chili | Michael LoNigroPaleo Pumpkin Granola | Andrea Steffes-Tuttle

Chocolate Covered Bacon | Colin NeilsonClam Chowder in a Bread Bowl | Emma MossingerSan Diego Style Tacos | Alex Pollard-LipkisCarrot, Apple, Ginger Juice | Alex OxfordMexican Wedding Cookies | Frances Munoz

R H U B A R B C R U M B L E P O L I S H D I L L P I C K L E S O U P

C H I L A Q U I L E S V E R D E S C O N P O L L O

A U S S I E K A N G A R O O B U R G E R S

S I L P A N C H O

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INTERNATIONAL

W A R S A W, P O L A N D

"I grew up in Colorado, but I was born in Warsaw, Poland. I'm a fan of Polish soups and this one, although it sounds strange, is one of my favorites. Be careful, you must use *authentic* dill pickles (i.e.

pickled in brine, not vinegar)."

I N G R E D I E N T S

D I R E C T I O N S

P A W E L S M O L A R K I E W I C Zv p o f p r o d u c t d e v e l o p m e n t

6 cups vegetable, chicken or beef stock

4 large dill pickles, shredded

½ cup pickle juice, from the pickle jar

2½ cups thinly sliced potatoes

2 tbsp instant flour

1 cup milk

1 egg

2 tbsp soft butter

Chopped fresh dill

Sour cream

Salt and pepper

1. In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to soften (about 10 minutes).

2. Combine flour and milk, add to broth, bring to a boil and remove from heat.

3. Combine egg and butter and stir into broth.

4. Return pot to the stove and heat through without boiling. Season with salt and pepper.

5. Garnish with dill and/or sour cream.

polishdill

picklesoup

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chilaquiles verdes con polloI R A P U A T O , M E X I C O | I N T H E S TA T E O F G U A N A J U A T O

“Although it’s a dish with humble beginnings, Chilaquiles are now found in

many varieties throughout Mexico. Many, including myself, believe that this

dish was created from some leftover tortillas and the creativity of home

cooks. The Nahuatl words closest to the name “chilaquiles” are “chilli” and

“quilitl”, which mean “dipped in chile sauce” or greens/herbs in chili broth.

This is not confirmed and still up for discussion though, according to

Nahuatl language experts. The types of Chilaquiles you will find in Mexico

are very diverse, since nowadays cooks will add any sauce that they like to

use. Of course, the most common Chilaquiles are the ones with red or green

sauce. In central Mexico, people are more familiar with the green

Chilaquiles, which are often served as a side dish for breakfast next to

scrambled or fried eggs, beefsteak or grilled chorizo, and some refried

beans. If you have some salsa left over in your fridge, whether it be green

salsa, guajillo salsa, even poblano salsa, you can use it to make Chilaquiles.

The process is the same, and you can enjoy your own Chilaquiles creation!”

A L E X R A M I R E ZD i r e c t o r o f E n g i n e e r i n g

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INTERNATIONAL

I N G R E D I E N T SD I R E C T I O N S

C h i l a q u i l e s

g r e e n s a l s a

12 tortillas cut into 6 or 8 triangles (preferably dry tortillas left out on the counter the night before)

1⁄3 cup coconut oil

½ cup of Mexican cream

½ cup of fresh Mexican cheese crumble

1⁄3 cup chopped cilantro to garnish

2 slices of an onion, rings separated

Salt to season

Green Salsa

1. Heat 1 tbsp of oil in a large skillet and start frying the tortillas until golden and crisp. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels.

2. Clean the skillet with a paper towel, turn the heat to medium and add 1 tbsp of coconut oil.

3. Add the sauce and let it cook for 5 minutes. Season the sauce with salt.

4. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes. Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Refried beans and avocado are also good additions to the plate!

1. Cook 1 lb tomatillos, 2 or 3 serrano peppers and 1 garlic clove in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender.

2. Drain the water, reserving one fourth of the cooking liquid.

3. In a blender, puree the peppers, tomatoes, garlic, add the reserved liquid to get a saucier texture.

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S Y D N E Y, A U S T R A L I A

“Growing up in Sydney, Australia, this is definitely a hometown favourite with the lot!! There’s nothing like eating a part of your coat of arms. It is definitely the meal of choice when someone is having a BBQ and sharing some laughs over some cold beers (not Fosters).”

I N G R E D I E N T S

D I R E C T I O N S

L E I T H R O B E R T S O NS a l e s A c c o u n t E x e c u t i v e

1 lb minced Kangaroo

1 egg

Beetroot

Burger buns (preferably sourdough)

Pineapple

Lettuce

Cheddar cheese

Smoky BBQ sauce

1. Using the minced kangaroo, form a patty and cook on low over grill. Due to kangaroo meat being very lean you don't need to cook it as long as a beef patti.

2. Once kangaroo patti is cooked, remove and let it rest. If you want to toast the buns, now is the time.

3. Next slice some beetroot into thin slices and also cut one circular pineapple slice. Fry the egg.

4. Prepare all the ingredients on top of each other on the bun. Enjoy!

aussiekangarooburgers

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INTERNATIONALI N G R E D I E N T S

2 lbs beef cut VERY thin—should be about 6 large, thin slices (your butcher can do this)

6 large potatoes

6 eggs

1 fresh locoto pepper, finely chopped (can substitute a serrano or other chili pepper)

2 tomatoes (firm, Roma), finely chopped

1½ cups of cooked rice

Oil + Salt and Pepper

2 cups bread crumbs

½ cup fresh onion, very finely chopped

1 lb minced Kangaroo

1 egg

Beetroot

Burger buns (preferably sourdough)

Pineapple

Lettuce

Cheddar cheese

Smoky BBQ sauce

silpanchoL A P A Z , B O L I V I A

“Growing up in La Paz, Bolivia I was introduced to many typical Bolivian meals. Silpancho has been my favorite meal

for the last 25 years!”

P A B L O V E L A S C OS o f t w a r e E n g i n e e r

D I R E C T I O N S

1. Wash and peel the potatoes. Boil them whole until they are tender and edible, but not mushy. When they are done, cut each potato into thick slices and toast in a pan with a little oil until golden brown (like French fries).

2. Boil 3 to 4 cups of water, set aside. Toast the rice in a hot pan, stirring constantly so it doesn’t burn. (You don’t want it to get black, you just want to toast any humidity out of it for about 3 minutes.) Simmer the rice in 3 cups of the hot water, with a little salt, slowly, very low heat, until fully cooked.

3. While the rice is simmering, take each thin piece of beef, place on a cutting board, sprinkle salt and pepper, and pound it until it is very tender (it will stretch out—you need it to be as thin as possible.) Heat a pan with some oil, not too hot, you don’t want it to burn or smoke. Press the beef into the breadcrumbs and ensure each piece is completely covered with breadcrumbs, then place into the hot oil. Fry on both sides until the beef is cooked. Carefully turn it several times so the breadcrumbs don’t burn. When finished, set aside. Fry your eggs.

4. On a plate, place a large amount of rice. On top of the rice place one silpancho (the beef). On top of the silpancho place one fried egg and “decorate” it with the chopped tomatoes, onions, and hot peppers. Place a few of the fried potatoes on the side, serve and ENJOY!

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L O N D O N , E N G L A N D

"I grew up on Bird's banana custard. This recipe is lovely comfort food for a cold day."

I N G R E D I E N T S

D I R E C T I O N S

Z O E W E D E LC l i e n t E x p e r i e n c e B u s i n e s s A n a ly s t

2 cups rhubarb, chopped into chunks the length of your thumb

½ cup golden caster sugar

3 tbsp port (optional)

½ cup self-rising flour

1⁄3 cup butter, chilled

¼ cup light brown muscovado sugar

¼ chopped walnuts (optional)

1 tin Bird’s Custard

1. Place the rhubarb into a saucepan with the sugar and port, if using. Cover and simmer on a very low heat for 15 minutes, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish. Heat oven to 400°F.

2. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 minutes or until golden brown on top.

3. Serve piping hot with Bird’s Custard (follow directions on the tin, but double the amount of custard powder).

rhubarbcrumble with

bird'scustard

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9 N E W E N G L A N D C R A B C A K E S11 H O T D O G S A N D B A K E D B E A N S

13 R H O D E I S L A N D S T Y L E C A L A M A R I

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B O S T O N , M A S S A C H U S E T T S

“I grew up just north of Boston and have enjoyed all kinds of seafood throughout my life. I made these crab cakes for my wife's birthday several years ago and she loved them in a big way, so much so that she has requested them for her birthday every year since. The cocktail sauce is ‘ridici-donk’ and goes well with cocktail shrimp too.”

S E A N C O N N O L LY S e n i o r S o f t w a r e E n g i n e e r

I N G R E D I E N T S

c o c k ta i l s a u c e

c r a b c a k e s

8 slices white sandwich bread

3 tbsp plus 2 tsp coarsely chopped fresh flat leaf parsley

1 large egg yolk

1 tbsp cider vinegar

1 tbsp Dijon mustard

1 tbsp coarsely chopped red bell pepper

1 tbsp coarsely chopped onion

1 tsp Tabasco sauce

1⁄2 tsp sweet paprika

1⁄2 tsp chopped fresh thyme

Kosher salt and freshly ground black pepper

1⁄4 cup extra-virgin olive oil

1⁄4 cup sour cream

1 lb fresh or pasteurized blue lump crabmeat, drained and picked clean of shell, or 1 lb fresh Dungeness crabmeat (note: if you’re using Dungeness, squeeze the crabmeat lightly to remove excess liquid)

6 tbsp unsalted butter

4 lemon wedges

11⁄2 tsp finely ground coffee, preferably dark or espresso roast

1 cup tomato ketchup

3 tbsp prepared horseradish

11⁄2 tbsp fresh lemon juice

21⁄4 tbsp Worcestershire sauce

new englandcrab cakeswith cocktail sauce

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NORTHEAST: NEW ENGLAND

1. Tear up the bread and pulse it in a food processor to make fine, soft crumbs (you should have about 31⁄2 cups). Pour the crumbs into a 9 x 13 inch (or similar-size) dish and mix in 3 tbsp of the parsley.

2. In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, Tabasco, paprika, thyme, 1⁄2 tsp kosher salt, 1⁄4 tsp pepper, and the remaining 2 tsp parsley. Pulse to finely mince the vegetables and combine all the ingredients. With the motor running, slowly add the oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.

3. Transfer the mayonnaise to a large bowl and stir in the sour cream. Use a rubber spatula to gently fold in the crabmeat, taking care not to break up the lumps. Pour the crab mixture onto a large rimmed baking sheet and portion it into eight equal mounds. Gently shape each mound into a patty about 3 inches wide and 1⁄2 inch thick. The mixture will be quite wet.

4. Using a spatula to move the patties, lightly dredge each patty on both sides in the reserved breadcrumb mixture. Cover the crab cakes with plastic wrap and chill for at least 1 hour. (You can leave the cakes right in the pan of breadcrumbs and chill them as long as overnight).

5. Heat the oven to 200°F. Heat 3 tbsp of the butter in a large nonstick skillet over medium heat. When the butter melts, add four crab cakes to the pan. Gently fry the crab cakes until they’re golden brown on both sides and heated through, turning just once with a spatula, about 4 minutes per side. Transfer the cakes to a plate (don’t cover) and keep them warm in the oven. Wipe the skillet clean and cook the remaining crab cakes as above, using the remaining 3 tbsp butter.

1. Put the finely ground coffee in a paper coffee filter cone and set in a strainer over a Pyrex measuring cup or small heatproof bowl.

2. Bring a small amount of water to a boil. Pour about 2 tbsp (the exact amount isn’t important) boiling water into the filter cone and allow the liquid coffee to drain off. Discard the liquid and transfer the moistened coffee grounds from the paper cone to a bowl; you may need to scrape the coffee off the paper with a spoon.

3. Add the ketchup, horseradish, lemon juice, and Worcestershire, and stir.

4. Serve immediately, or cover and refrigerate for up to a week.

D I R E C T I O N Sc r a b c a k e s

c o c k ta i l s a u c e

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I N G R E D I E N T S

2 cans of baked beans

1 package of Hebrew National hot dogs

1 tbsp mustard

2 tbsp ketchup

1⁄2 cup chicken stock

2 cloves chopped garlic

NORT

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hot dogsandbakedbeans

B R O O K L I N E , M A S S A C H U S E T T S

“As a Jewish kid growing up in Brookline, a suburb of Boston (aka Beantown), this is the meal my dad would make when my mom had to work late.”

L A U R A E P P S T E I NS u p p o r t T e a m m a n a g e r

D I R E C T I O N S

1. Combine all ingredients in a skillet and heat until bubbling.

2. Dig in!

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D I R E C T I O N S

1. Mix first 10 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low and simmer mixture 30 minutes to blend flavors.

2. Strain mulled cider into mugs. Serve cider, passing applejack brandy separately, if desired.

NORTHEAST: NEW ENGLAND

I N G R E D I E N T S

12 cups apple cider

1⁄4 cup orange juice

Peel (orange part only) from 1 orange, cut into strips

1 bay leaf

1 tbsp packed, brown sugar

2 cinnamon sticks

2 whole cloves

2 whole allspice

2 tbsp fresh lemon juice

Pinch of salt

11⁄2 cups applejack brandy (optional)

mulledcider

N O R W A L K , C O N N E C T I C U T

“As a kid, my favorite holiday tradition was

hunting for a Christmas tree with my family.

We'd bundle up, drive to a farm in central

Connecticut, and spend hours searching

for the perfect tree. After cutting it down,

fingers frozen, we'd head to the parking lot,

where they served up warm mulled cider

and donuts. Drinking spiced cider always

brings me back.”

D A N G L E A S O NC l i e n t S e r v i c e s S p e c i a l i s t

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B A R R I N G T O N , R H O D E I S L A N D

“Calamari represents the abundance of fresh seafood available in the Ocean State, and the preparation reflects the large Italian influence in Providence.”

I N G R E D I E N T S D I R E C T I O N S

B E T S Y H A N S E N & J A C KP a r t n e r M a r k e t i n g M a n a g e r

1 lb cleaned squid (tubes and tentacles)

1 cup flour

1⁄2 cup pepperoncini rings (or banana peppers)

1 lemon

Olive oil for pan frying

1 cup marinara sauce (I use store bought)

1. Rinse squid. Chop into rings / bite size tentacles. Sprinkle with salt and pepper. Dredge in flour and shake off excess. Pour enough olive oil to cover the bottom of your pan. Heat on medium high until drops of water sizzle in the oil. Meanwhile, warm marinara sauce on stovetop.

2. Add half of the calamari to oil (depends on your pan size, don't want it to be crowded or it won't get crisp). Fry until flour is golden and squid looks puffy (cooked), but no longer. Err on the side of less cooking time if you're unsure. Remove from pan to paper towel-lined plate and fry the second batch. You may need to add more oil and heat again before adding second half of squid. Once those are removed from pan, add the pepperoncini and sauté until hot.

3. Put calamari and pepperoncini on serving plate. Squeeze half lemon over plate then sprinkle with salt. Serve with bowl of marinara for dipping.

rhodeislandstylecalamari

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16 G O O E Y S H O O - F LY P I E19 I TA L I A N S T Y L E L E M O N I C E

18 A M I S H C H I C K E N A N D W A F F L E S

15 G R I L L E D C L A M S

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L O N G I S L A N D , N E W Y O R K

“As a kid growing up on the North Shore of Long Island, we went clamming all the time. My cousins and I would use clam rakes, but our fathers would use their toes. I didn't stick around long enough to master that skill, but whatever we didn't eat raw on the beach (cocktail sauce in the cooler was always a must) we took home and steamed.”

I N G R E D I E N T S

D I R E C T I O N S

P A T R I C K L E O N E P r o d u c t S u p p o r t S p e c i a l i s t

Clams - as many as you can carry

Butter - enough to drown the clams

Garlic - enough to make your breath smell or about 2 cloves, crushed for every half cup of butter

2 tsp lemon juice

Basil, oregano, thyme, chives, if you fancy

1. Place clams directly on grill until they open up to expose their deliciousness. Melt butter and add lemon juice, garlic, and herbs accordingly.

2. When clams open up enough to be pried open with your fingers they are ready!

3. Dip in butter goodness and enjoy!

grilledclams

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P A L M Y R A , P E N N S Y LVA N I A

“How do those Amish stay warm during the dark cold PA winter months? With Shoo Fly Pie of course! A favorite local Pennsylvania Dutch delicacy, on the order of Whoopee Pies and Meat Pudding. Shoo Fly Pie is a heavy, sweet and dark treat sure to keep you satisfied.”

I N G R E D I E N T S

D I R E C T I O N S

J A S O N E C K E N R O T HF o u n d e r a n d P r e s i d e n t

4–8 inch unbaked pie shells

1 cup table molasses

3 cups light brown sugar

1 egg, beaten

2 cups water

1 tbsp baking soda

3 cups flour

1⁄2 cup shortening/Crisco

1. Mix molasses, 2 cups light brown sugar, egg, water and baking soda. Divide evenly in 4 pie shells.

2. Mix flour, 1 cup light brown sugar, and shortening into crumbs and divide over the tops of the pies.

3. Bake at 350⁰F for about 45 minutes or until pies brown.

gooeyshoo-fly

pie

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P A L M Y R A , P E N N S Y LVA N I A

“Our area enjoys lots of influence from the Pennsylvania Dutch, made up primarily of German immigrants who showed up during the 17th and 18th Centuries. Red Beet Eggs are everywhere: any summer picnic, family reunion, state fair and most bars have these eggs on hand. The beautiful color draws you in, but the weird consistency and sweet and sour flavors really grab your attention.”

I N G R E D I E N T S

D I R E C T I O N S

L U K E E C K E N R O T H V P o f C u s t o m e r S u p p o r t

6 hard boiled eggs2 - 15 oz. cans sliced red beets; reserve juice1 cup water1 cup apple cider vinegar

1 cup sugar2 tsp kosher salt2 tsp white pepperIce bath (for hard boiled eggs)

h a r d b o i l e d e g g s

1. Place eggs in a saucepan and cover with cold water.

2. Bring water to a boil and immediately remove from heat.

3. Cover and let eggs stand in hot water for 10 to 12 minutes.

4. Remove from hot water, and add to ice bath. Once the eggs cool for a bit, crack the shells slightly and return to the bath for up to an hour for easy peeling.

T h e l i q u i d

1. Combine beet juice, water, vinegar, sugar, salt, pepper together and bring to a boil.

2. Let liquid cool and pour over eggs and beets in lidded container (think large mason jar).

T h e g o o d n e s s

1. Add eggs and sliced beets to lidded container

2. Add liquid to cover and age in the fridge for at least 2 days before eating. 3 days are better...Enjoy!

redbeeteggs

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6 hard boiled eggs2 - 15 oz. cans sliced red beets; reserve juice1 cup water1 cup apple cider vinegar

1 cup sugar2 tsp kosher salt2 tsp white pepperIce bath (for hard boiled eggs)

L E W I S B U R G , P E N N S Y LVA N I A

“Horse-drawn buggies still clatter down Market Street in Lewisburg. In the fields, plow horses till the ground under the watch of their bearded guides the way they have for centuries. It’s a slow way of life, and the area’s Amish roots shape the culture and the food. On Sundays we’d funnel out of church into a local restaurant that sold Amish baked goods, handmade quilts and my favorite

comfort food — Chicken and Waffles.”

I N G R E D I E N T S

D I R E C T I O N S

E R I C O L S O NS e g m e n t L e a d e r , Ta x i f y

Olive oil1/2 whole chickenSalt & pepper, to taste1 stalk celery

1 medium carrot1 small onion, peeled1 bay leaf3 tbsp all-purpose flour

2 - 181⁄8 oz cans low sodium chicken broth

1/4 cup cold waterWaffle

1. Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper. Add to pan and brown both sides.

2. Add the celery, carrot, onion, bay leaf and broth. Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.

4. Remove chicken from pot; cool, remove fat and bones. Pull apart into small pieces.

5. Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.

6. Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.

7. Continue until gravy is the desired thickness and taste for seasoning.

8. Add chicken and keep warm over very low heat.

9. While cooking, make waffles according to recipe and waffle iron instructions.

10. If necessary, place in a 200°F oven to keep warm. Serve waffles with chicken and gravy.

amishchicken

andwaffles

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L I T T L E S I LV E R , N E W J E R S E Y

"I spent many summers eating this tasty treat on the beach."

C O L L E E N M Y L O T TA u t o F i l e S u c c e s s M a n a g e r

italianstylelemon ice

19I N G R E D I E N T S

3 cups water1 cup sugar1 pinch salt

1 cup fresh lemon juice (about 6 medium lemons)

11⁄2 tsp finely grated rind of fresh lemons

2 tsp lemon extract

D I R E C T I O N S

1. Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat. Cook, stirring constantly, until the sugar is completely dissolved.

2. Add the salt, stir, and remove the pan from the heat. Stir in the remaining water and let cool to room temperature. Cover and refrigerate for at least 1 hour.

3. Meanwhile, place a shallow metal 21⁄2 qt container (such as a large cake pan) in the freezer to chill.

4. Add the lemon juice, lemon peel and extract to the chilled sugar mixture; stir until well-blended. Pour into the chilled metal pan. Place the pan in the freezer for 30-60 minutes, until ice crystals form around the edges.

5. Stir the ice crystals into the center of the pan and return to the freezer. Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.

6. To serve, scoop or scrape the granita into chilled dessert bowls or goblets. Serve at once.

7. Alternatively, the granita can be stored, covered, for up to four days in the freezer. To serve, allow the granita to thaw in the refrigerator or break it up into chunks and process in a food processor until fairly smooth.

1. Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper. Add to pan and brown both sides.

2. Add the celery, carrot, onion, bay leaf and broth. Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.

4. Remove chicken from pot; cool, remove fat and bones. Pull apart into small pieces.

5. Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.

6. Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.

7. Continue until gravy is the desired thickness and taste for seasoning.

8. Add chicken and keep warm over very low heat.

9. While cooking, make waffles according to recipe and waffle iron instructions.

10. If necessary, place in a 200°F oven to keep warm. Serve waffles with chicken and gravy.

A N N A P O L I S , M A R Y L A N D

"I love making this recipe around the holidays because it reminds me of my family and home in Annapolis, MD. Growing up on the Severn River, which feeds into the Chesapeake Bay, meant we had an abundance of crab available, right out our back door. A visit to Maryland is not complete without a proper crab dip

(or crab cake) experience!"

I N G R E D I E N T S

D I R E C T I O N S

T R A C Y W A R N E RA c c o u n t i n g C o o r d i n at o r

1 lb crabmeat2 - 8 oz cream cheese3⁄4 tsp Worcestershire sauce11⁄2 tbs Old Bay seasoning1⁄2 cup mayonnaise1⁄2 cup shredded cheddar cheese

3⁄4 cup sour cream1⁄4 tsp dry mustard2 tbs chives or scallions 3 dashes TabascoPepper to taste

1. Mix the cream cheese, Worcestershire, Old Bay, dry mustard, Tabasco, pepper, sour cream and mayonnaise until creamy.

2. Fold in cheddar cheese and gently fold in crabmeat.

3. Put mixture in a Pyrex-type dish and bake for 45 minutes at 350 degrees.

4. Sprinkle with extra cheddar cheese or Old Bay.

5. Serve warm with crackers or bread.

marylandcrab

dip

20

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21

“I grew up in Bethesda, MD, a suburb of Washington, DC. My family used to take the ferry over to Smith Island, which is off of Solomon's Island, MD. My sister and I would swim in the Potomac River and we'd walk around the island. We always begged our father to carry us "out to sea" on his shoulders. When we came back from these trips, we would help our mother make the official cake of Smith Island.”

smithislandcake

B E T H E S D A , M A R Y L A N D

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NORTHEAST: MID-ATLANTIC

I N G R E D I E N T S

c a k e c a k e

D I R E C T I O N S

24 tbsp unsalted butter, melted, plus more for pans

3�1⁄2 cups all-purpose flour, plus more for pans

4 tsp baking powder

1�1⁄2 tsp kosher salt

2�1⁄4 cups sugar

2 cups milk

1 tbsp vanilla extract

6 eggs

i c i n g

2 oz semisweet chocolate, chopped; can use 2 oz semisweet chocolate chips

2 oz unsweetened chocolate, chopped

6 tbsp unsalted butter, melted

1 cup evaporated milk

2 tsp vanilla extract

2 cups sugar

1. Heat oven to 350°F. Butter and flour four 9 inch cake pans; set aside. Whisk together flour, baking powder, and salt in a large bowl; set dry ingredients aside. Whisk together butter, sugar, milk, vanilla, and eggs in another bowl. Pour wet ingredients over dry ingredients, and using a whisk, stir together until just combined; let batter sit for 15 minutes.

2. Stir batter again until smooth, and then divide half the batter among prepared pans; tilt cake pans around to let batter cover entire bottom.

3. Bake cakes, rotating pans halfway through cooking, until barely browned, about 15 minutes. Let cakes cool for 20 minutes in pans, and then invert onto wire racks to cool completely.

4. Clean and dry pans, and grease and flour again; divide remaining batter among pans, and repeat baking process.

i c i n g

1. Bring both chocolates, sugar, milk, and butter to a boil in a 6-qt. saucepan over medium-high heat; cook, stirring often, until sugar dissolves, chocolate melts, and mixture is smooth and shiny, about 8 minutes.

2. Remove from heat, and stir in vanilla; let icing sit until thick enough to spread, about 30 minutes.

3. Place one cake on a cake stand and, using an offset spatula, spread with 1⁄4 cup icing; repeat with remaining cakes and 1�1⁄2 cups icing, leaving top cake un-iced.

4. Chill cake to set icing between cakes, about 30 minutes. Rewarm remaining icing, if necessary, and spread over top and sides of the cake; let icing cool before serving.

24 M A P L E C A R A M E L P O P C O R N29

S P A G H E T T I P I E

27 C H I C K E N S H A W A R M A

28 B E E R C H E E S E S O U P25

C H I C A G O S T Y L E P O P C O R N

C H A G R I N F A L L S , O H I O

“The painting to the left, created by Remington Robinson, is of our home town’s “Popcorn Shop,” established in 1875 and where candies, popcorn and ice cream are sold. We refer to the tourists who frequent our town as “cone lickers,” since they tend to lick their cones and eat their popcorn on this bridge next to the Popcorn Shop that overlooks the waterfall and river.”

I N G R E D I E N T S

D I R E C T I O N S

P A T R I C I A L E E H A R R I SC u s t o m e r S u c c e s s M a n a g e r

2 bags microwave popcorn

1⁄4 cup brown sugar

1⁄2 cup maple syrup

1 tsp salt

Dash or pinch cayenne

1 stick butter (or more if you like a hearty caramel)

1⁄2 cups peanuts as desired

1. Pop the popcorn. Boil together brown sugar, butter, and maple syrup for 5 minutes. Remove from heat. Add salt, cayenne and peanuts and stir.

2. Pour mixture over popcorn in large bowl (may need to do so in batches) and transfer to a large cookie sheet.

3. Bake at 200°F for 30 minutes turning halfway through.

maplecaramelpopcorn

24

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H I G H L A N D P A R K , I L L I N O I S

“Growing up near Chicago, I never had to choose between sweet and savory popcorn. It was nearly always a given that there would be a cheesy-caramel mix within spitting distance. It wasn't until I left that I realized how foreign this marriage between sticky sweet and powdery cheese was to those outside the area. This flavored version of Illinois' official state snack food satisfies all the cravings you never knew you had.“

A L I Z A S H A P I R OR e c r u i t e r a n d H R C o o r d i n at o r

chicagostylepopcorn

25

D I R E C T I O N S

1. Pop 6 quarts of popcorn according to package instructions and separate into 2 large clean paper grocery bags. Be sure to pick out any un-popped kernels.

2. For the Caramel Popcorn: Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling. Immediately stir in the baking soda and pour over the popcorn in one bag.

3. Fold the top of the paper bag over a couple times and shake well. Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45 to 60 more seconds. Check at 45 seconds to make sure it's not burning. Open the bag and pour the caramel corn out on waxed paper. Break up clumps if needed. Cool completely to harden. After the caramel corn cools completely, if it does not crisp up, put it back in the bag and microwave for another 30 to 45 seconds.

4. For the Cheesy Popcorn: Open the top of the second bag and shake vigorously as you slowly pour the butter over the popcorn. Then mix the cheese powder and mustard. Shake vigorously again, as you sprinkle the cheese mixture over the popcorn. Close the bag and fold the top down. Give the popcorn one last hard shake to thoroughly coat. Place the bag in the microwave and microwave for 30 to 45 seconds to dry out the popcorn. Then allow it to cool before mixing.

5. Once both popcorns are ready, mix by hand and store in an air-tight container until ready to serve.

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I N G R E D I E N T S

3 quarts popped popcorn (from about 1⁄2 cup kernels)

3⁄4 cup brown sugar

6 tbsp butter

3 tbsp corn syrup

1 - 11⁄2 tsp sea salt

3⁄4 tsp vanilla extract

1 tsp baking soda

c a r a m e l p o p c o r n

3 quarts popped popcorn (from about 1⁄2 cup kernels)

4 tbsp melted butter

3⁄4 cup cheddar cheese powder (the packets from mac n’ cheese boxes work well)

2 tsp ground mustard powder

2 large paper grocery bag

c h e e s y p o p c o r n

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F L I N T, M I C H I G A N

“Growing up in Flint, Michigan you may be surprised by my choice of a Middle Eastern recipe. However, Flint is only a short drive from Dearborn, home to the largest Middle Eastern population outside of the Middle East. It was in restaurants throughout the Detroit Metro Area that I developed a love of Lebanese, Syrian and Persian foods. The traditional family-owned restaurants, markets and hookah bars are one of the things I miss most about my hometown. Luckily, I have a sister-in-law with Middle Eastern heritage who shares wonderful recipes such as this one.”

I N G R E D I E N T S

D I R E C T I O N S

K A T E M O O R EA d m i n H e r o

1 cup fresh lemon juice

1⁄2 cup extra-virgin olive oil

10 cloves garlic, minced

1 tbsp ground allspice

1 tbsp sea salt

1 tsp freshly ground black pepper

1⁄2 tsp ground cumin

1⁄4 tsp ground nutmeg

1⁄2 tsp ground paprika

4 lbs boneless, skinless chicken breasts

1. Combine ingredients in a large container or airtight plastic bag allowing the whole chicken breasts to marinate overnight. (Cut into 1 inch chunks if you prefer kebabs).

2. Grill the chicken breasts using a traditional grill or a stovetop grill plate.

3. Cut into thin strips and serve over rice pilaf or wrap in a pita.

chickenshawarma

27

B E L O I T, W I S C O N S I N

“A perfect combination

from the land of cheeseheads

and beer!"

I N G R E D I E N T S

D I R E C T I O N S

J E F F C A R R O L LV P o f P r o d u c t

11⁄2 cups diced carrots

11⁄2 cups diced onion

11⁄2 cups diced celery

2 cloves garlic, minced

1 tsp hot pepper sauce

1⁄8 tsp cayenne pepper

1⁄2 tsp salt

1⁄4 tsp black pepper

3 cups chicken broth

2 cups beer (I prefer amber or darker beers to enhance flavor)

1⁄3 cup butter

1⁄3 cup flour

4 cups milk or half and half

6 cups shredded sharp cheddar cheese

1 tbsp Dijon mustard

2 tsp Worcestershire sauce

1 tsp dry mustard

1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes.

beercheese

soup

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C L E V E L A N D , O H I O

"This is something that my mom made all the time when I was a kid. Great for fall football days and keeping warm during those cold Cleveland winters."

I N G R E D I E N T S

D I R E C T I O N S

J O H N W E B S T E RL e a d A c q u i s i t i o n M a n a g e r

1⁄3 lb angel hair pasta

2 eggs

1 cup ricotta cheese

1⁄3 of a box of frozen chopped spinach, thawed and drained

1⁄3 lb of Italian sausage (mild or hot)

* For vegetarian, sauté 1⁄2 cup of chopped green peppers and 1⁄3 cup chopped onions

1 cup of spaghetti sauce

Salt to taste

1 cup shredded mozzarella cheese

Pepperoni

1. Cook spaghetti, drain and stir in the 2 eggs. Form mixture into a “crust” in a buttered 10” pie plate.

2. Mix ricotta cheese and spinach together and layer on top of the crust.

3. Brown sausage, drain if needed and add spaghetti sauce. Layer on top of the ricotta. Add a layer of mozzarella and top with the sliced pepperoni.

4. Bake uncovered at 350°F for 30 minutes. Take out and enjoy!

spaghettipie

29

33

H O M E M A D E R O L L S

34 C R E A M Y C O R N P U D D I N G

37 M E A T L O A F36 T O A S T E D R AV I O L I

35 G O O E Y B U T T E R C O O K I E S

31 S P E C I A L C E R E A L B A R S

32 B U T T E R M I L K P A N C A K E S

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L W I N S T E D , M I N N E S O TA

“This sweet treat is commonly brought to potlucks and wedding or baby showers in my hometown. Not only are these bars easy to make, but they are always a hit for those with a sweet tooth.”

I N G R E D I E N T S

D I R E C T I O N S

M E L I S S A G U E Z M I RS a l e s A c c o u n t E x e c u t i v e

1 cup brown or white sugar

1 cup light corn syrup

11⁄2 cups peanut butter

7 cups high protein crisp rice and wheat cereal

1 cup of peanut butter or butterscotch chips

1 cup semi-sweet chocolate chip

1. Grease a 9 x 13 inch pan. Combine sugar and light corn syrup in a large sauce pan. Cook over medium heat until boiling. Stir in peanut butter until smooth. Remove from heat, stir in the cereal. Pat the cereal mixture into the greased pan.

2. Melt peanut butter (or butterscotch) and chocolate chips over a double boiler, or in the microwave. Spread melted mixture over the cereal bars and refrigerate to set. Allow to sit out in room temperature for approximately 15 minutes prior to cutting.

specialcerealbars

31

D R I S C O L L , N O R T H D A K O TA

“My father is from the small farming town of Driscoll, North Dakota (population 80). My grandmother still lives there and still cooks EVERY meal from scratch. I have memories of working and playing on the farm and then coming in for amazing home-cooked breakfasts, lunches, and dinners. I learned to love to cook from my grandmother and I started helping her out with simple meals. One of my favorite meals was her buttermilk pancakes because she made the recipe by just looking at the texture rather

than following strict measurements. Enjoy.”

I N G R E D I E N T S

D I R E C T I O N S

J O N O L S O NS a l e s A c c o u n t E x e c u t i v e

3 eggs 2 cups buttermilk11⁄4 cups flour 1 tsp salt1 tsp baking soda 1⁄4 cup butter

1. Put eggs in large bowl and beat lightly. Add next 4 ingredients into egg mixture.

2. Melt butter on skillet or griddle, add to pancake mixture, mix lightly (DO NOT OVER MIX). Texture should be like a thick milkshake.

3. Heat griddle, butter lightly if necessary and add batter to make small circles. Serve with only maple syrup.

buttermilkpancakes

“north dakota thins”

32

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O M A H A , N E B R A S K A

"Whenever I go to visit my relatives in Nebraska, there's always a large bag of freshly baked Clarkson Bakery horn rolls waiting. I was known to consume so many of these that my mom started baking them at home (thanks Mom!)."

I N G R E D I E N T S

D I R E C T I O N S

C A L E B J A R E SS o f t w a r e D e v e l o p e r

1 large egg, room temperature, plus enough water, 80°F , to equal 3⁄4 cup

2 tbsp oil

2 tbsp sugar

1 tsp salt

2 cups bread flour

11⁄2 tsp active dry yeast

1. Combine ingredients, by hand or in a mixer. Place on a greased baking sheet. Cover and let rise in a warm place for 60 minutes or until doubled in size.

2. Place on a lightly floured surface and let rest 10 minutes. Divide into pieces and shape.

3. Bake at 375°F for 13 to 14 minutes or until golden brown.

4. Brush with melted butter and sprinkle with pretzel salt or poppy seeds.

homemaderolls

33

I O W A C I T Y, I O W A

Corn is king in Analiese's home state of Iowa. In 2014, Iowa corn farmers grew almost 2.4 billion bushels of corn on 13.2 million acres of land. Its cornfields were even featured in the 1989 hit movie, "Field of Dreams." Analiese celebrates her home state's heritage with this delectable corn pudding. The addition of crumbled bacon makes the dish even more Iowan; in addition to its production of corn, the state is famed for

its pork products.

I N G R E D I E N T S

D I R E C T I O N S

A N A L I E S E B R O W ND i r e c t o r o f H u m a n R e s o u r c e s

2⁄3 cup yellow cornmeal2⁄3 cup flour (use gluten-free flour

to make this recipe gluten-free) 3 tbsp sugar 1 tbsp baking powder 1 tsp salt 2 tbsp oil 1 cup sour cream or Greek yogurt

1⁄2 cup salted butter, melted1 egg1 - 15 oz can regular corn, drained 1 - 15 oz can cream style corn 1⁄2 tsp salt 11⁄2 cups crispy cooked bacon,

broken into bits 1⁄2 cup fresh chopped parsley or

other herb of choice

1. Preheat the oven to 350°F. Combine the cornmeal, flour, baking powder, sugar, salt, and oil in a bowl. Work the mixture with a fork until no longer clumpy.

2. In a separate bowl, whisk the sour cream or Greek yogurt, butter, and egg until smooth.

3. Add the corn, cream corn, and dry mix from step one, and stir until just combined. Pour into a greased 9 x 13 inch baking dish and bake for 30 minutes.

4. Remove from oven and let stand for 10 minutes. Sprinkle with crispy bacon bits and herbs before serving.

creamycorn puddingwith crispy bacon & herbs

34

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S T. L O U I S , M I S S O U R I

“Warm, freshly baked gooey butter cookies were my favorite sweet treat to come home to after a long day at school. My mom's baking is the best, and this special, rich treat will always reminds me of my St. Louis, Missouri roots.”

L E X I E S C H A E F E RS e r v i c e S u p p o r t S p e c i a l i s t

gooeybutter cookies

35

I N G R E D I E N T S

D I R E C T I O N S

1⁄2 cup (1 stick) butter

1⁄4 tsp vanilla

1 egg

1 8 oz package of cream cheese

1 box yellow cake mix (butter recipe)

Powdered sugar for dipping

1. Beat butter, vanilla, egg, and cream cheese until light and fluffy. Mix in dry cake mix.

2. Cover and chill for 30 minutes.

3. Preheat oven 350°F. Lightly coat cookie sheet with cooking spray. Drop dough by teaspoonful in a bowl of powdered sugar, and roll into balls. Bake for 12 minutes.

S T. L O U I S , M I S S O U R I

“Toasted Ravioli is the quintessential St. Louis snack/appetizer. Toasted Ravioli was created in St. Louis in the famed Italian district The Hill.

It is the perfect game daysnack or simple appetizer

before any meal.”

E R I C R A YS a l e s A c c o u n t

M a n a g e r

toastedravioli

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MIDW

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I N G R E D I E N T S

D I R E C T I O N S

1 egg white1 tsp water1 cup bread crumbs1 tsp dried oregano1 tsp dried basil2 tbsp freshly grated

parmesan cheese

1 package of ravioli (filling of your choice), thawed if frozen

Marinara sauce of your choice

1. Preheat oven to 400⁰F. Place a wire rack on baking sheet.

2. Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil and parmesan cheese in a large bowl.

3. Dip each ravioli in the beaten egg and then roll in the bread crumbs mixture; place on wire rack.

4. Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

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W E S T O N , M I S S O U R I

“What hometown doesn't have meatloaf?”

I N G R E D I E N T S

D I R E C T I O N S

L I A M D AV I S - M E A DS e n i o r S o f t w a r e E n g i n e e r

2 lbs lean ground beef (sub other ground meat like bison, lamb, pork, etc.)

1⁄2 lb mushrooms, coarsely chopped

1 cup oatmeal

3 large eggs

1�1⁄4 cups tomato sauce or seasoned spaghetti sauce

1⁄4 cup Worcestershire sauce

1 large onion, finely chopped

3 cloves garlic, finely chopped

2 tbsp basil

1 tbsp oregano

1. Combine all ingredients and bake in a lightly greased 8 inch square baking dish at 375⁰F for about 1 hour and 15 minutes (This amount of loaf almost perfectly fills an 8 inch square Pyrex dish, so you may want another pan underneath to catch overflow and drips)

meatloaf

37

42 M O M ’ S F R I E D O K R A

39 W H I S K E Y P E A C H B B Q P U L L E D P O R K

40 D I X I E B I S C U I T S

41 B O U R B O N B A L L S

slow-cookedwhiskey peachbarbequepulledpork

SOUT

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M E G A N D Y E RC l i e n t S e r v i c e s S p e c i a l i s t

39

“Barbeque is a staple in Tennessee. More specifically, I wanted to incorporate Tennessee whiskey because when I lived in France, every time I told people I was from Tennessee, their first, immediate reactions were to put a huge smile on their face and to exclaim, ‘whee-skeeeeeeee.’ “

I N G R E D I E N T S

D I R E C T I O N S

3 lbs pork shoulder or roasting pork

1⁄2 cup Tennessee whiskey

4 whole peaches (about 1lb sliced)

1 cup barbecue sauce (I use honey smokehouse flavor)

1. Blend barbecue sauce, peaches, and whiskey until they are completely mixed and smooth.

2. Put pork and sauce mixture into slow cooker on high setting for 4 to 6 hours or low setting for 8 hours. Enjoy!

K N O X V I L L E , T E N N E S S E E

B R I S T O L , T E N N E S S E E

“Born and raised in East Tennessee, I have a deep appreciation for bluegrass music, Tupelo honey, and buttermilk biscuits. The Dixie Biscuit is a family favorite. Make sure you

use good bacon, and enjoy.”

I N G R E D I E N T S

R A C H E L B U S HB r a n d M a n a g e r

2 cups bread flour

1 tbsp baking powder

1⁄4 tsp baking soda

2 tbsp sour cream

1�1⁄2 tsp salt

3⁄4 cup unsalted butter

1⁄2 cup buttermilk

1 tbsp butter

Bacon

Pimiento cheese

Pepper jelly (needs to have a kick)

dixiebiscuits

40

SOUTH: EAST SOUTH CENTRAL

D I R E C T I O N S1. Preheat oven to 450°F. Combine flour, baking

powder, baking soda, sour cream, and salt in a bowl. Cut the butter into the flour mixture with a pastry cutter or fork. It'll resemble coarse meal. Slowly add buttermilk to the flour mixture. Stir just enough to hold together and is no longer crumbly. Don't overmix these biscuits.

2. On floured surface, roll out the dough until it's about 1 inch thick. Cut out biscuits and place on a pan. Cook on the top rack for 20 minutes, or “until they're done,” as my Nana would say. Brush with melted butter for good measure.

3. Once the biscuits have cooled to the touch, open 'em up, slather one side with pepper jelly, homemade if ya got it, and load it up with pimiento cheese, a slab of bacon, and enjoy.

bourbonballs

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E M I LY K A L K H O F E RB u s i n e s s A n a ly s t

41

“Bourbon balls are a favorite dessert invented in Kentucky in the 1930's and are always on the table during holidays and the Derby.”

I N G R E D I E N T S

D I R E C T I O N S

1⁄2 lb (2 sticks) butter, softened

1 lb confectioners’ sugar, sifted

1⁄3 cup bourbon, or to taste

1 cup chopped pecans

6 oz semi-sweet chocolate, cut in fine pieces

1 - 1�1⁄2 inch square of paraffin

1. Cream butter with 1 lb of sugar, blend bourbon with 1 lb of sugar. Combine the sugar mixtures and pecans, mixing thoroughly.

2. Refrigerate until chilled, shape into small balls. Melt chocolate and paraffin together in the top of a small double boiler over hot, not boiling, water.

3. Working rapidly, dip balls one at a time in the chocolate; place on wax paper to dry.

L E X I N G T O N , K E N T U C K Y

S C O T T S B O R O , A L A B A M A

"I’m going back to my Alabama, Roll Tide, roots for this one. My mom

is famous for her fried okra! It's not like the battered kind you

can buy frozen at the store. My mom always makes me

multiple batches and we snack on it for days... it's even great cold!"

I N G R E D I E N T S

D I R E C T I O N S

M A C K E N Z I E L A T H A MS a l e s A c c o u n t E x e c u t i v e

1 bag frozen cut okra

1 to 2 cups white cornmeal

Salt and pepper

Vegetable oil

mom’sfriedokra

42

SOUTH: EAST SOUTH CENTRAL

1. Pour frozen okra into microwave safe bowl and microwave for 2 minutes.

2. Salt and pepper okra VERY liberally.

3. Stir in white cornmeal until well coated.

4. Heat 2 inches of vegetable oil (or enough to cover okra) in a frying pan to 350°F. Oil is ready for frying when one piece is dropped in and starts cooking.

5. Add enough okra to create a single layer in the pan and cook for about 15 minutes or until lightly browned and crunchy. Remove from oil and drain on paper towels.

45 S O U T H E R N S W E E T T E A46 P U P P Y C H O W

47 S O U T H E R N S T Y L E C O R N B R E A D

48 B R O C C O L I D E L I G H T S

44 “ 1 9 0 5 ” S A L A D

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SOUTH: SOUTH ATLANTIC

“1905”salad

T O N Y B R O W NS e n i o r S o f t w a r e E n g i n e e r

“USA Today cites this dish as “One of America’s Top

10 Best Salads.” It was adapted by the Columbia

restaurant in Florida in the 1970s and has

quickly become one of the famed kitchen’s most popular recipes.”

– columbiarestaurant.com

I N G R E D I E N T S

D I R E C T I O N S

4 cups iceberg lettuce, broken into 11⁄2 inch × 11⁄2 inch pieces

1 ripe tomato, cut into eighths

1⁄2 cup baked ham, julienned 2 inches × 1⁄8 inches (may substitute turkey or shrimp)

1⁄2 cup Swiss cheese, julienned 2 inches × 1⁄8 inches

2 tbsp Worcestershire Sauce

1⁄2 cup pimiento-stuffed green Spanish olives

1⁄4 cup Romano cheese, grated

1 lemon

1⁄2 cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 tsp dried oregano

1⁄8 cup white wine vinegar

Salt and pepper

1. Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl.

2. For salad dressing, mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

3. Before serving, top with dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

S A R A S O TA , F L O R I D A

southernsweettea

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P A T R I C K B A R R A T TP r o d u c t S t r at e g i s t

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“The hot and humid weather in the South can always be overcome by a cold glass of sweet tea. The secret is to put the sugar in when the tea is still HOT. Sweet tea was the best invention ever...until the air conditioner came along. Enjoy!”

I N G R E D I E N T S

D I R E C T I O N S

Pinch of baking soda

6 tea bags

3⁄4 cups white sugar

2 cups boiling water

6 cups cold water

* Add lemonade for an Arnold Palmer. Add vodka for a John Daly

1. Sprinkle a pinch of baking soda into a 64 oz, heatproof, glass pitcher. Pour in boiling water, and add tea bags.

2. Cover, and allow to steep for 15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

A T L A N TA , G E O R G I A

J O N E S B O R O , G E O R G I A

Petra spent her formative years south of the Mason Dixon in Jonesboro, Georgia. She went to the University of Georgia, cheering on the Dawgs with fistfuls of puppy chow during tailgates. Now in Colorado, she makes this tasty snack for skiing or hiking. For an authentic experience, make this treat while listening to Outkast, REM, Luke Bryan, or any of your other Georgia music faves.

Go Dawgs!

P E T R A S T U M P FC u s t o m e r S u c c e s s M a n a g e r

puppychow

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D I R E C T I O N S

9 cups crispy rice cereal squares

1⁄2 cup peanut butter

1 cup semi-sweet chocolate chips

1�1⁄2 cups confectioners’ sugar

1 cup peanuts or mixed nuts (optional)

1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.

2. Remove from heat, add cereal (and nuts if you're using them) and stir until coated.

3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

southernstylecornbread

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“I grew up eating cornbread at most of our family outings and holiday meals. The best part about cornbread is that it compliments so many types of food (chicken, waffles, baked beans, grits, gravy, Thanksgiving Turkey, BBQ, etc.) - All of which you find everywhere in the South. It was fairly common to get in arguments with friends over whose mom made the best cornbread (luckily, mine!). In general, whenever I eat cornbread it reminds me of the simpler times growing up. The recipe itself (quite simple) reflects those simpler times.”

I N G R E D I E N T S

D I R E C T I O N S

1 tbsp bacon drippings or salted butter

1�1⁄2 cup cornmeal

1⁄2 cup flour

2 tsp baking soda

1 tsp salt

1 tbsp sugar

1 egg

11⁄4 cup buttermilk

6 tbsp melted unsalted butter

1. Put the bacon drippings or salted butter in a 9 or 10 inch cast iron skillet, then put the skillet in the oven. Then, preheat the oven to 400°F.

2. While the oven is preheating, whisk together all of the dry ingredients in a large bowl.

3. In another bowl, beat the egg and buttermilk until combined.

4. Mix the wet ingredients with the dry ingredients, then stir in the melted butter.

5. When the oven has finished preheating, carefully take out the cast iron skillet and add the cornbread batter to it. Make sure the batter is evenly distributed.

6. Bake for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted into the center comes out clean.

7. Let the cornbread rest for 10 to 30 minutes in the skillet before cutting and serving.

D U L U T H , G E O R G I A

L E E S B U R G , F L O R I D A

“This is my favorite appetizer from one of Leesburg, Florida’s finest establishments: Ramshackles Cafe! Right next to Palm Plaza and across from Sonny's. Ramshackles, with walls covered in old license plates and newspaper menus, is a Leesburg staple. I have lots of memories that took place there, ranging from dinner with family and friends after dance recitals to grabbing a bite with my high school buds after a basketball game. You just

have to watch out for stray alligators!”

H A N N A H H U D S O NP r o d u c t S u p p o r t S p e c i a l i s t

broccolidelights

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SOUTH: SOUTH ATLANTICI N G R E D I E N T S

D I R E C T I O N S

Crisco/bacon grease (enough to fill 2-3 inches of a tall saucepan or deep fryer)

3⁄4 cup all-purpose flour

4 tbsp finely shredded cheddar cheese

1⁄4 tbsp onion powder

1 tsp Cajun seasoning (I use Tony's)

3 cups broccoli florets

1 cup buttermilk

1⁄4 tsp black pepper

1⁄3 tsp salt

1. Heat 2 or 3 inches shortening/bacon grease combination to 365ºF in deep fryer or deep saucepan.

2. Combine 1⁄4 cup flour, 2 tbsp cheese and onion powder in large resalable food storage bag. Add broccoli. Shake to coat.

3. Combine buttermilk, baking powder, remaining 1⁄2 cup flour, remaining 2 tbsp cheese, salt and pepper in small bowl. Stir until smooth. Dip several broccoli pieces in batter. Drain off excess.

4. Fry a few at a time for 1 or 2 minutes or until deep golden brown, turning as needed for even browning. Remove with slotted spoon. Drain on paper towels.

5. Serve immediately with ranch dressing to dip!

51 K A L E C H I P S A N D B O U L D E R S M O O T H I E 57 P A L E O P U M P K I N G R O N O L A

50 T E M P E H TA C O S

52 P E A C H P A N C A K E S

53 E A S Y E N E R G Y B A R S

55 M E L B A ’ S C O C K TA I L

56 G R A N D M A ’ S V E R Y S I M P L E G R E E N C H I L I

54 G R E E N C H I L I C H E E S E B U R G E R

ta c o s

B O U L D E R , C O L O R A D O

"Nothing like some tempeh tacos braised

in your favorite local beer to ‘Keep Boulder Weird.’"

I N G R E D I E N T S

D I R E C T I O N S

D AV I D D A N G OL e a d S o f t w a r e E n g i n e e r

1 package tempeh

1 bottle of your favorite amber or stout beer

1⁄4 cup apple cider vinegar

1⁄4 cup tamari or soy sauce

4 corn tortillas

1 jalapeño

1 red onion

1 lime

1 clove garlic

3⁄4 cup water

3⁄4 cup white vinegar

3 tbsp sugar

1 tbsp kosher salt

Cilantro

tempehtacos

withquick

pickledveggies

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1. In a large pan, brown the tempeh on both sides with a little olive oil.

2. Combine beer, apple cider vinegar, and soy sauce in a pot and pour over tempeh. Bring to a boil, cover and simmer on low for an hour or so.

3. Remove tempeh and serve with cilantro to flavor, as well as quick pickles or other accoutrement.

1. Combine 3⁄4 cup water,�3⁄4 cup white vinegar, 3 tbsp sugar, 1 tbsp kosher salt, 1 clove garlic and bring the mixture to a boil. Add sliced jalapeño or onion and remove from heat.

2. Let sit for 15 minutes and then serve.

p i c k l e d v e g g i e s

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TA Y L O R H A N N E G A NP r o d u c t S u p p o r t S p e c i a l i s t

1 bunch kale

1 tsp sea salt

1 tbsp olive oil

An assortment of fruits (berries, mango, etc)

A handful of something green and leafy (spinach or kale are best)

A few spoonful’s of plain or flavored Greek yogurt

Chia seeds and almonds

Dark chocolate (a few pieces)

Orange juice/milk/Celestial Seasonings Serene Moments Honey Lavender Herbal Tea

1. Take fruit, leafy greens, yogurt, chia seeds and almonds, and dark chocolate and throw it all in your blender

2. Add the liquid of your choice (usually to just below the height of the other ingredients, but experiment and find what works for you)

3. Blend, baby, blend!

4. Drink!

K A L E I N G R E D I E N T S & D I R E C T I O N S

S M O O T H I E I N G R E D I E N T S

S M O O T H I E D I R E C T I O N S

1. Preheat oven to 350°F

2. Line a non-insulated cookie sheet with parchment paper.

3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.

4. Wash and thoroughly dry kale

5. Drizzle kale with olive oil and sprinkle with seasoning salt.

6. Bake until the edges brown but are not burnt, 10 to 15 minutes

bakedkalechipsandbouldersmoothie

51

"Keep it local and organic, Boulder style. Best to enjoy these after a 20 mile run."

B O U L D E R , C O L O R A D O

A R VA D A , C O L O R A D O

“Don't tell Patrick and Petra, but Colorado peaches beat Georgia

peaches any summer day. In peach season, we make all

kinds of peach-inspired delicacies. Peach syrup

on peach pancakes are my favorite - they

bring back memories of Saturday morning meals

at my parent's house in Arvada.”

I N G R E D I E N T Sp a n c a k e s

p a n c a k e s

D I R E C T I O N S

S A R A H F I N EP r o d u c t O w n e r

Your favorite pancake recipe/mix

s y r u p4 Colorado peaches, peeled and

sliced

1⁄4 cup water

1⁄3 cup brown sugar

1 tsp cornstarch

dashes of nutmeg, cinnamon and gold rum

w h i p p e d c r e a m1 cup heavy whipping cream

2 tbsp powdered sugar

1 vanilla bean, split and scraped

1. Add diced fresh peaches to your favorite pancake recipe. Make sure to substitute the water with all that yummy peach juice.

s y r u p1. Bring the water to a boil over medium-high heat. Mix together

the brown sugar and corn starch. Stir mixture into the water.

2. Add the peach slices. Season with a dash of nutmeg, cinnamon and rum, and stir to combine.

3. Reduce the heat to medium-low, stirring occasionally. Simmer for 10 minutes.

w h i p p e d c r e a m1. In a chilled mixing bowl, whip cream on high-speed, until

soft peaks form

2. Slowly add vanilla and sugar

3. Whip some more until stiff peaks form

peachpancakes

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easyenergybars

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"The Colorado Trail comes to a close in my hometown of Durango. It's a true mountain biking mecca with more than 1,000 miles of trail. Of course exploring all that trail requires lots of time and energy; so, this recipe is quick to make and will give you plenty of energy for your next outdoor adventure."

I N G R E D I E N T S1 cup dates 1 cup walnuts 1 cup cocoa powder

D I R E C T I O N S

1. Place all of the ingredients in a food processor and chop until ingredients are well mixed.

2. Remove, spread and cut to appropriate size. Drizzle with honey for extra sweetness.

D U R A N G O , C O L O R A D O

F A R M I N G T O N , N E W M E X I C O

“Green chile is one of the best things about growing up in New Mexico. We put it on everything from eggs to steaks. Burgers are still one of my favorite foods to top with some spicy hatch green chile. Living in Colorado now makes it hard to find spicy green chiles. Everything seems

so mild!”

I N G R E D I E N T S

D I R E C T I O N S

K E N T N O W L I NV P o f F i n a n c e a n d O p e r at i o n s

1 medium poblano chile, roasted, peeled, seeded and thinly sliced

1 serrano chile, roasted, peeled, seeded and thinly sliced

2 hatch chiles, roasted, peeled, seeded and thinly sliced

Kosher salt and freshly ground black pepper

Ground beef

Grilled onions, as many as you’d like

Cheese, your choice

Crushed tortilla chips

1⁄4 cup red wine vinegar

1 tbsp honey

2 tbsp extra-virgin olive oil

3 tbsp chopped fresh cilantro leaves

new mexicogreen chili

cheeseburger

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1. To make the green chile, combine chiles, red wine vinegar, honey, olive oil, and cilantro in a bowl and season with salt.

2. Cook the burgers your favorite way and then simply pile on the green chile and grilled onions, add other condiments as wanted and then dive in.

melba’scocktail

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“My grandma Melba has been drinking this cocktail almost every day since she met her husband in the 1940's. She's now 95 years old and still drinks her cocktail every day. It may be simple, but it's delicious and obviously promotes longevity.”

I N G R E D I E N T S

D I R E C T I O N S

Ice

Jack Daniels

Water

1. Fill a highball with ice, and add two shots of Jack Daniel's Tennessee Whiskey. Add a dash of water, and mix.

C O L O R A D O S P R I N G S , C O L O R A D O

D E N V E R , C O L O R A D O

"Denverites tend to be particular about their green chili, and this is still one of the best recipes that I've tasted. It's a bonus that it's

so easy to make!"

I N G R E D I E N T S

D I R E C T I O N S

M I C H A E L L O N I G R OS o f t w a r e E n g i n e e r

2 lbs cubed pork shoulder

2 tbsp bacon fat

1 - 7 oz can jalapeño sauce

1 - 14 oz can green enchilada sauce

Hot sauce of preference, for heat

Corn starch, for desired thickness

Salt, to taste

1 cup diced onion

4 jalapenos, chopped

16 oz chicken broth

1 lb canned green chilies

4 cloves of garlic, pressed

3 serrano peppers, chopped

2 fresh green chilies, chopped

grandma'svery

simplegreen

chili

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1. In a large pot, brown the pork cubes in the bacon fat.

2. Add all the remaining ingredients (use only half the canned green chilies) to the pot and simmer for 3 hours. Add water as necessary so that all ingredients are covered.

3. With 30 minutes of cooking time left, add the remaining canned green chilies.

4. At the end of the cooking period, adjust the salt, thickness, and heat to your preferred level.

paleopumpkingranola

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“Boulder is known for its natural roots. We’re a community of nature-loving athletes, yoga-enthusiasts, and hippies who are frequently referred to as “granolas.” In the spirit of embracing my inner-granola, I’ve prepared non-GMO, organic, fair trade, vegan, all-natural, farm-to-table, gypsy-blessed, cage-free granola. Just kidding, it’s just a normal, super tasty Paleo Pumpkin Granola. Enjoy! No animals were harmed in the making of this granola.”

I N G R E D I E N T S

D I R E C T I O N S

1 cup raisins (or your favorite dried fruit)

1⁄4 cup raw shelled pumpkin seeds

1⁄4 cup raw shelled sunflower seeds

1⁄2 cup unsweetened coconut flakes

11⁄4 cups coconut oil

1 cup raw almonds

1 cup raw cashews

1⁄2 cup raw honey

1 tsp. vanilla extract

1 tsp sea salt

1. Preheat oven to 275°F. Place the almonds, cashews, pumpkin seeds, sunflower seeds and coconut flakes in a food processor or blender and pulse a few times to break into small chunks.

2. Place the coconut oil, raw honey and vanilla extract in a medium sized saucepan over medium-high heat and allow to melt. Stir to combine, then add the ground nut mixture and stir until everything is fully coated.

3. Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20 to 25 minutes or until lightly browned, stirring once or twice. Remove from the oven, add the raisins and sprinkle with sea salt, pressing the mixture together firmly to form a tight, flat surface.

4. Allow to cool for about 20 to 30 minutes or until fully hardened, and then break into chunks. Store in an airtight container for up to a week.

B O U L D E R , C O L O R A D O

1 cup raisins (or your favorite dried fruit)

1⁄4 cup raw shelled pumpkin seeds

1⁄4 cup raw shelled sunflower seeds

1⁄2 cup unsweetened coconut flakes

11⁄4 cups coconut oil

1 cup raw almonds

1 cup raw cashews

1⁄2 cup raw honey

1 tsp. vanilla extract

1 tsp sea salt

60C L A M C H O W D E R

59C H O C O L A T E C O V E R E D B A C O N

63C A R R O T A P P L E G I N G E R J U I C E

64M E X I C A N W E D D I N G C O O K I E S

61S A N D I E G O S T Y L E TA C O S

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S A N TA C R U Z , C A L I F O R N I A

"As a kid, one of my favorite things to do in my hometown of Santa Cruz was to visit the world-famous Santa Cruz boardwalk. There were arcades, shops, a huge pier to watch seals and seagulls from, and endless delicious "fair food," like this amazingly tasty chocolate-covered bacon. Be warned: this sweet, salty and savory treat will have you craving more, and always brings back memories of my time on the boardwalk with the sea-spray scents of the Pacific!"

C O L I N N E I L S O NP a r t n e r S u c c e s s M a n a g e r

chocolatecoveredbacon

59I N G R E D I E N T S

D I R E C T I O N S

12 slices thick-cut bacon (hickory smoked or maple)

1 tbsp vegetable shortening

1 cup semisweet chocolate chips

12 wooden skewers

1. Preheat oven to 400°F. Place a baking rack on top of a large baking sheet.

2. Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.

3. Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.

4. Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.

5. Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper.

6. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

S A N F R A N C I S C O , C A L I F O R N I A

“I grew up close to San Francisco, and although clam chowder didn't originate there, grabbing a bread bowl full of it was always something to look forward to when visiting Fisherman's Wharf on a foggy summer afternoon. It is something I miss when I'm in Colorado. There's something about a rustic sourdough that has been in the salty San Francisco air

that makes it extra delicious.”

E M M A M O S S I N G E RS o f t w a r e E n g i n e e r

clamchowder

in a sourdoughbread bowl

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D I R E C T I O N S

1 small onion, chopped 1 celery stalk, chopped 2 - 61⁄2 oz cans chopped clams,

undrained 1 - 8 oz bottle clam juice 1�3⁄4 cups chicken broth 1 large potato, peeled and diced

1⁄8 tsp dried thyme 1⁄4 tsp salt 1⁄4 tsp black pepper 3 tbsp cornstarch 2 cups (1 pint) heavy cream 1 sourdough bread bowl

1. In a soup pot over medium heat, sauté onion and celery 3 to 5 minutes, or until tender. Add clams, clam juice, chicken broth, potato, thyme, salt, and pepper; cover and bring to a boil.

2. Reduce heat to medium, and cook, covered, 12 to 15 minutes, or until potatoes are tender. In a bowl, dissolve cornstarch in cream; add to soup.

3. Cook 5 minutes, or until thickened, stirring frequently.

4. Remove the top of the sourdough and remove some of the inside to form a bowl, then ladle the hot chowder into the bowl and enjoy!

S A N D I E G O , C A L I F O R N I A

“San Diegans take Mexican food very seriously. After growing up 15 minutes from the border in Southern California, nothing reminds me of home like a great taco and some homemade hot sauce. This recipe makes me feel like I’m back home eating at my favorite restaurant – Casa de Guadalajara.”

A L E X P O L L A R D - L I P K I SB u s i n e s s D e v e l o p m e n t R e p r e s e n tat i v e

sandiegostyletacos

I N G R E D I E N T S

b e e f

1�1⁄2 cups beer

1⁄2 cup cider vinegar

2 oz (4 to 6) dried ancho chilies, stemmed, seeded, and torn into 1-inch pieces

2 tbsp tomato paste

6 garlic cloves, lightly crushed and peeled

3 bay leaves

2 tsp ground cumin

2 tsp dried oregano

salt and pepper

1⁄2 tsp ground cloves

1⁄2 tsp ground cinnamon

1 large onion, sliced into 1⁄2 inch thick rounds

3 lbs boneless beef short ribs, trimmed and cut into 2 inch cubes

c a b b a g e c a r r o t s l a w

1 cup cider vinegar

1⁄2 cup water

1 tbsp sugar

1�1⁄2 tsp salt

1⁄2 head green cabbage, cored and sliced thin (6 cups)

1 onion, sliced thin

1 large carrot, peeled and shredded

1 jalapeño, stemmed, seeded, and minced

1 tsp dried oregano

1 cup chopped fresh cilantro

18 - 6 inch corn tortillas, warmed

1 cup queso fresco, crumbled

Lime wedges

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D I R E C T I O N S

1. For the beef: Adjust oven rack to lower-middle position and heat oven to 325°F.

Combine beer, vinegar, ancho chiles, tomato paste, garlic, bay leaves, cumin, oregano,

2 tsp salt, 1⁄2 tsp pepper, cloves, and cinnamon in Dutch oven. Arrange onion rounds in

single layer on bottom of pot. Place beef on top of onion rounds in single layer. Cover

and cook until meat is well browned and tender, 2�1⁄2 to 3 hours.

2. For the carrot-cabbage slaw: While beef cooks, whisk vinegar, water, sugar, and salt in

large bowl until sugar is dissolved. Add cabbage, onion, carrot, jalapeño, and oregano

and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Drain

slaw and stir in cilantro right before serving.

3. Using slotted spoon, transfer beef to large bowl, cover loosely with aluminum foil, and

set aside. Strain liquid through fine-mesh strainer into 2 cup liquid measuring cup (do

not wash pot). Discard onion rounds and bay leaves. Transfer remaining solids to

blender. Let strained liquid settle for 5 minutes, then skim any fat off surface. Add

water as needed to equal 1 cup. Pour liquid in blender with reserved solids and blend

until smooth, about 2 minutes. Transfer sauce to now empty pot.

4. Using two forks, shred beef into bite-size pieces. Bring sauce to simmer over medium

heat. Add shredded beef and stir to coat. Season with salt to taste. (Beef can be

refrigerated for up to 2 days; gently reheat before serving).

5. Spoon small amount of beef into each warm tortilla and serve, passing slaw, queso

fresco, and lime wedges separately.

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E S C O N D I D O , C A L I F O R N I A

“A modern take on stereotypical Californian health nuts … with Vodka!”

A L E X O X F O R DP r o d u c t M a r k e t i n g M a n a g e r

carrotapplegingerjuice

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I N G R E D I E N T S

D I R E C T I O N S

6 carrots

4 apples

2 in (2.5 cm) piece of ginger

1 shot vodka (optional)

1. Wash all produce well.

2. Add all ingredients through juicer and enjoy!

B A L D W I N P A R K , C A L I F O R N I A

"Growing up, we always made these delicious cookies for the holidays."

I N G R E D I E N T S

D I R E C T I O N S

F R A N C E S M U N O ZU X / U I D e s i g n e r

1 cup butter, softened

1 cup powdered sugar, divided

1 tsp vanilla

2 cups flour

1 cup finely chopped pecans

mexicanweddingcookies

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1. Heat oven to 350°F.

2. Beat butter,�1⁄2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.

3. Shape dough into 48 (1-inch) balls. Place, 11⁄2 inches apart, on baking sheets.

4. Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.

You too are a member of our ShipCompliant family. Include your favorite hometown recipe here, and share it with us at: cookbook@shipcompliant.com

I N G R E D I E N T S

recipe

D I R E C T I O N S