Mark Schmelz, Human Resources There really isn’t cooking involved in this “recipe” but a food / beverage tradition passed down 4 generations in my Mom’s family: What – Can be a meal, can be an appetizer, or can be a snack When – Any family gathering – holidays, weddings, funerals, graduation (friends may fill in […]
Kelly Wolf, Business Affairs Ingredients 2 8-ounce packages Cream Cheese (softened) ½ cup Heavy Whipping Cream 2 cups shredded Monterrey Jack cheese ½ cup shredded Parmesan cheese 2 cans (14 oz.) quartered artichoke hearts (not marinated, just packed in water) 1 package (16 oz.) frozen chopped spinach 1 medium purple onion – diced small 4 […]
Drea Razdan, Human Resources Growing up our family celebrated special occasions by making delicious frybread and prepared Indian tacos for large family get togethers/celebrations. Frybread originated over 144 years ago linking generation with generation. They way it is served varies from region to region and different tribes have different recipes. Fry Bread is extremely versatile. […]
Cheyenne Dickenson, Business Affairs My grandma Lillie emigrated from Argentina with her family in the mid-1960’s. She very much embraced mainstream American culture, but on occasion she would make toast with dulce de leche, cookies with quince jam my great grandpa Manuel sent her, or, sometimes around the holidays, delicious empanadas. It was only when […]
Melissa Koval, Human Resources Operations Cheese rolls are a traditional side at holiday meals in my family. My mom created the recipe, and we’ve continued to develop over the years, with my sisters and I each putting our own spins on it. Cheese rolls have a slightly tangy flavor due to the sharp cheddar cheese, […]
Debbie Sharp, VPFA Office While this is not everyone’s ‘cup of tea’ and is probably not as nutritionally robust as it should be, it is quick and easy and is something I have managed to make and eat everywhere I have ever lived. When I am sick, this is usually all I can stomach. […]
Deborah Butler, VPFA office For about 15 rolls 120g dried shrimp – the little ones (tôm khô, preferably from Vietnam) ½ package Chinese sausage (Kam Yen Jan brand) 1 medium jicama 5 eggs 1 head green leaf lettuce 2 large carrots 1 head of garlic (use some for the peanut sauce) 1 large bunch […]
Maryam Hubbard, FASS “Kabobi” is my given nickname growing up and it’s meaning is significant for good reason. Since I’m a big fan of traditional Persian cuisine & kabob, it was only fitting for my parents to call me “Kabobi”. Born in Tehran, Iran we were accustomed to eating traditional kabob made by fire on […]
