Lunch and Learn Recipes

2018 - Lunch and Learn Recipes

2017 - Lunch and Learn Recipes

Dhanu Sannesy's Winning Side Dish - 2014:

1 cauliflower cut into bite-sized pieces
7-8 cloves of garlic
2 inches of ginger
1 c. all purpose flour
1 c. rice flour
½ c. corn flour
1 tsp salt
½ tsp red food coloring
1 tsp cayenne pepper
½ tsp black pepper
1 medium onion, chopped
1 bunch green leeks or scallions, chopped

Keeping cauliflower aside, blend ginger and garlic first, then add remaining ingredients to form a paste. Add the cut up cauliflower into the paste and mix well so that all the pieces are well coated. Marinate for at least 2 hours. Deep fry in hot oil, adding the pieces one at a time so that they do no stick to each other. Can be served hot and crispy, or at room temperature.







Emilie Cullerton's Winning Main Dish - 2014:

1 ½ lbs. ground beef
¾ c. diced onions
1 c. diced green pepper
28 oz. can diced tomatoes
29 oz. can tomato sauce
4 c. water
¼ c. brown sugar
1/8 - 1 tsp black pepper (to taste)
½ Tb. salt
¾ Tb. soy sauce
1 beef bouillon cube
½ c. white rice

Brown beef. Add onions and peppers and sauté 5 minutes. Stir in remaining ingredients, except the rice. Bring to boil. Reduce heat and simmer for 45 minutes.
Cook rice separately and add at the end.

Suzy and Lou Ludwig's Winning Desserts - 2014:


32 oz. cream cheese, at room temperature
16 oz. sour cream, at room temperature
¼ lb unsalted butter, at room temperature
2 TB cornstarch
1 ¼ c. sugar
1 ¼ tsp vanilla
1 tsp fresh lemon juice
5 eggs

Preheat the oven to 375 degrees.
Blend the first 3 ingredients well. Blend in remaining ingredients, except the eggs. Then beat eggs in one at a time until smooth. Pour into a greased 9 ½" spring form pan. Place pan in another round cake pan with water to reach half the height of the spring form pan. (This is baking it in a water bath). Bake 1 hour and 15 minutes. Leaving it in the water bath, let cool in the oven 1 hour with the oven door open. Remove and let stand at room temperature for 2 hours. Cover and put in the refrigerator for at least 6 hours. Serve plain or with a fruit topping. (Suzy adds fresh fruit, like blueberries or strawberries, to a can of Comstock fruit pie filling).


Suzy and Lou Ludwig's Winning Desserts - 2014:


1 c. Carolina rice
1 ½ quart half and half
3 eggs
1 c. sugar
1 tsp vanilla
Raisins if desired

Cover the rice with 1 inch of cold water in a medium to large saucepan. Cover the pan and simmer until all the water is absorbed. Add half and half and bring to a boil. Slowly cook on a low flame for one hour, stirring frequently. Beat eggs, sugar and vanilla (add raisins at this point if desired). Take rice off the flame and add the egg mixture. Mix well and pour into a bowl and refrigerate. (If you prefer a thicker pudding just cook it longer before adding your egg mixture).
Sprinkle with cinnamon before serving, if desired.

Sue Vincent's entries also received many votes and could be served either as a Main Dish or a Side Dish - 2014:


1 pork tenderloin
Salt and freshly ground black pepper
1 sheet of Pepperidge Farm puff pastry
4-6 very thin slices of Parma or Virginia ham
1 beaten egg


(Note: This filling should be prepared in advance)
1 lb small mushrooms, finely chopped
1 large onion, finely chopped
1/3 c. butter
Salt and freshly ground pepper
Powdered thyme
3 TB freshly chopped parsley
1 c. freshly grated multi-grain bread crumbs
2 eggs - well beaten

Sauté finely chopped mushrooms and onion in butter, seasoning to taste with salt, pepper and thyme. Add parsley and bread crumbs. Stir in beaten eggs. Mix well and heat through. Turn into a small pan and set aside to cool.

Season tenderloin lightly with salt and pepper, sear it quickly on all sides. Roast 35-40 minutes per pound @ 350 degrees until almost done. Cool. Roll out puff pastry to about 1/8 inch thick and shape it about 2 inches longer than the pork and about 10 inches wide.

Place tenderloin in the center of the pastry, spread evenly with the duxelles and top with the ham slices. Fold one side of the pastry over the pork, spread a little of the beaten egg over the upper surface and then fold over the second side of the pastry, overlapping the first. Roll the pastry ends out flat, spread with beaten egg on the upper side and fold the ends over the roll. Place the pastry-wrapped pork on a well-greased baking sheet, with the folded ends down. Brush the surface with beaten egg and decorate with leaves cut from the pastry scraps. Brush the pastry again with the beaten egg, prick lightly with a fork, and bake at 400 degrees for about 40 minutes. Serves 4.

(Note: For vegetarians, or just for variety, exchange a large boiled carrot for the pork, spinach for the ham, and add a layer of pepper jack cheese to enhance the taste).