WBE Family Recipe - W. Bradley Electric, Inc

To Our Valued Friends:
Our WBE Family wishes to thank you
for your continued
friendship.
Our continued growth and success is
because of customers such as yourself.
We offer this book of WBE Family
Recipes to you and your family with our
sincerest gratitude.
May you and your family enjoy these
recipes for years to come!
From our family to yours, we hope your
holidays will be filled with joy and laughter throughout the new year.
Leslie Murphy and
Our WBE Family
Happy Home Recipe
Ingredients:
4 cups of LOVE
2 cups of LOYALTY
3 cups of FORGIVENESS
1 cup of FRIENDSHIP
5 spoonfuls of HOPE
2 spoonfuls of KINDNESS
4 quarts of GRATITUDE
1 barrel of LAUGHTER
Take LOVE and LOYALTY, mix it
thoroughly with FOREGIVENESS
and FRIENDSHIP. Blend with
HOPE , KINDNESS and GRATITUDE. Sprinkle abundantly with
LAUGHTER!
Table of Contents
References………...Pg 5
Breakfast………….Pg 8
Snacks/Starters…Pg 16
Soups/Salads……..Pg 26
Side Dishes………..Pg 38
Main Dishes……...Pg 50
Desserts…………….Pg 70
Substitutions
Ingredient
Amount
Substitution
1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon
ginger, and 1/4 teaspoon cloves
1 cup,
packed
1 cup white sugar
plus 1/4 cup molasses
and decrease the liquid in recipe by 1/4
cup or 1 cup white
sugar or 1 1/4 cups
confectioners' sugar
1 cup
1 cup yogurt OR 1
tablespoon lemon
juice or vinegar plus
enough milk to make
1 cup
Corn syrup
1 cup
1 1/4 cups white sugar plus 1/3 cup water or 1 cup honey or
1 cup light treacle
syrup
Cream (half and
half)
1 cup
7/8 cup milk plus 1
tablespoon butter
Cream (heavy)
1 cup
1 cup evaporated
milk or 3/4 cup milk
plus 1/3 cup butter
1 cup
1 cup evaporated
milk or 3/4 cup milk
plus 3 tablespoons
butter
Allspice
Brown sugar
Buttermilk
Cream (light)
Substitutions
Cream of tartar 1 teaspoon
2 teaspoons
lemon juice or
vinegar
Fats for baking 1 cup
1 cup applesauce or 1 cup
fruit puree
Flour (Cake)
1 cup
1 cup allpurpose flour
minus 2 tablespoons
Honey
1 cup
1 1/4 cups white
sugar plus 1/3
cup water OR 1
cup corn syrup OR 1 cup
light treacle
syrup
Mayonnaise
1 cup
1 cup sour
cream OR 1 cup
plain yogurt
1 teaspoon
1 teaspoon lemon or lime
juice OR 2 teaspoons white
wine
1 cup
3/4 cup honey
or 3/4 cup corn
syrup, or 3/4
cup Agave
Vinegar
White sugar
Handy Hints!
1. If you accidentally oversalt something,
drop in a peeled potato. It will absorb
the salt.
2. When boiling eggs, add a pinch of salt
to keep the shells from cracking.
3. For cleaning smelly hands after chopping onions or garlic, rub them on a
stainless steel spoon.
4. Burned a pot of rice? Place a piece of
white bread on top of rice for 5-10
minutes to draw out the burned flavor.
5. When chopping hot peppers, rub
vegetable oil on your hands and your
skin won’t absorb the chili oil.
6. Soak your popcorn kernels in water
for 10 minutes, drain and cook as normal. This will help them pop quicker
and will be more fluffy.
7. To keep potatoes from budding in the
bag, add an apple to bag.
8. When storing empty, airtight containers, throw in a pinch of salt to keep
them from getting stinky.
Breakfast
Eats!
Overnight Delight
Submitted by Nicole Dellanoce
WBE Telcom Project Coordinator
1/2 cup chopped dried fruit
1/2 cup steel cut oats
1/2 cup well-rinsed quinoa
1/4 cup raisins
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
4 cups water
Bring water to boil. Add all ingredients
and turn off stove. Let sit overnight.
Heat in microwave adding water if necessary. Serve with milk, maple syrup,
toasted pumpkin seeds, or toasted
walnuts.
A hearty and healthy breakfast
with no empty calories.
Can be made ahead and reheated
for a morning snack at work!
Yogurt Pancakes
Submitted by Corinne Holecek,
WBE Audio Visual
Project Manager
2 cups flour
1 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
2 eggs, slightly beaten
2 cups milk
1/4 cup butter
1 cup or 8 oz plain yogurt
Combine flour, sugar, baking powder,
baking soda and salt. Combine eggs and
milk. Pour milk mixture and melted butter into dry ingredients. Add yogurt and
stir until batter is fairly smooth. Use 1/4
cup mixture for each cake. Cook in hot
skillet heated to 400 degrees. Serves 8.
A favorite for Corinne’s
friends and family on their
camping trips!
Easy Quiche
Submitted by Deb Williams,
WBE Marketing Coordinator
1/4 cup butter
1 small sweet onion, chopped
1 small green, yellow or red pepper,
chopped
2-3 medium tomatoes, chopped
A 24 oz bag frozen hash browns
12 eggs, beaten
1/2 meat—ham, sausage or bacon
3 cups shredded cheddar cheese
Melt butter and place in bottom of 9x13
baking pan. Spread frozen hash browns
in bottom of pan. Sprinkle chopped veggies over potatoes. Add salt & pepper to
taste. Sprinkle meat over potatoes and
veggies. Pour beaten eggs over mixture.
Bake 350 degrees for 45 minutes. Remove
from oven and sprinkle cheese on top.
Bake another 5-10 minutes.
Spice it up a little by replacing chopped tomato
with fresh salsa!
Homemade Coffee Cake
Submitted by Deb Williams
WBE Marketing Coordinator
3/4 cup sugar
1/4 cup softened butter
1 egg
1/2 cup milk
1-1/2 cups flour
2 tsp baking powder
1/2 tsp salt
Heat oven to 375 degrees. Coat 9x9 pan
with cooking spray. Mix sugar, butter &
egg. Stir in milk. Blend dry ingredients
and stir into wet mixture. Spread 1/2
batter in baking pan. Top with half of
topping. Spread rest of batter, then top
with remaining topping.
Topping: 1/4 cup brown sugar, 2 Tbsp
flour, 2 tsp cinnamon, 2 Tbsp melted butter, 1/2 cup chopped nuts (optional).
A favorite of Deb’s oldest
daughter, Emilie, who likes the
topping recipe doubled to make
the cake even yummier!
Copy-Cat Cinnabon Rolls
Submitted by Kathleen Murphy,
WBE Project Coordinator
Dough:
1 cup warm milk
2 eggs, room temperature
1/3 cup melted butter
4-1/2 cups flour
1 tsp salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)
Filling
1 cup packed brown sugar
2-1/2 Tbsp cinnamon
Topping
1/4 cup softened butter
3 ounces cream cheese, softened
1-1/2 cups powdered sugar
1/2 tsp vanilla extract
Dissolve yeast in warm milk in a large
bowl. Add sugar, butter, salt, eggs, and
flour. Mix well. Dust your hands lightly
with flour, and then hand-knead the cinnamon roll dough into a large ball.
Continued on next page...
Copy-Cat Cinnabons
Continued...
Put the ball of dough in greased bowl.
Cover tightly with plastic wrap and let
rise in a warm place for 1 hour or until
doubled in size.
In a new bowl, combine brown sugar,
cinnamon, & butter.
Spray a flat surface with cooking spray
or sprinkled flour. Roll out your dough
ball into a 16x21 rectangle, 1/4 inches
thick. Then spread 1/4 cup of softened
butter on the dough. Next sprinkle the
rolled, buttered dough evenly with the
sugar/cinnamon/butter mixture you
prepared in your small bowl.
Roll up dough starting with longer side &
cut into 14 cinnamon rolls. Place the rolls
in lightly greased 11 x 15 glass baking
dish. Cover with aluminum foil and let
the cinnamon rolls rise until doubled, 30
minutes. Bake at 350 degrees for 18-20
minutes. Cream together topping ingredients and spread over warm rolls.
Scrumdiddlyumptious!
Make Ahead Christmas
Breakfast
Submitted by Leslie Murphy
WBE CEO
1 lb loaf of cinnamon bread, cut in 1” cubes
1 cup packed brown sugar
1/2 cup butter
2 Tbsp light corn syrup
8 eggs, beaten
3 cups half & half
1/2 tsp salt
2 tsp vanilla
In medium saucepan, combine brown
sugar, butter & corn syrup; cook & stir
til it comes to a boil. Boil uncovered for 1
minute. Pour into 3 quart rectangular
baking dish. Top with bread cubes.
Combine eggs, vanilla, half & half, salt &
vanilla; pour over bread slices. Cover &
chill for 4-24 hours.
Preheat oven to 350 degrees. Bake uncovered for 40 minutes or until top is brown
and cooked through.
A Christmas morning
favorite for Leslie and her
family!
Snacks
&
Starters
Kevin’s Ultimate Hot Wings
Submitted by Kevin Dailey
W. Bradley Electric Project Estimator
Kinder’s Chile & Lime Rub
Chicken Wings or Tenders
Rub Kinder’s Chile & Lime Rub onto
wings or tenders. For best results, put in
fridge overnight.
Grill 6-8 minutes on each side.
Mix equal amounts of Worcestershire
sauce and Sriracha sauce (Vietnamese
hot sauce with rooster on it.)
Brush mixture on during the last 2
minutes of grilling.
Dip in blue cheese or ranch dressing.
For a lower fat version, dip
wings in salsa or ranch dip
made with fat free sour
cream.
Ham & Cheese Pinwheel
Appetizer
Submitted by Laura Masset
WBE Executive Director of
Human Resources
Puff pastry
Gouda cheese
Thinly sliced ham
Mustard
Preheat oven to 400 degrees. Line baking
sheet with parchment paper.
Unfold the pastry on large flat surface.
Spread mustard lightly over the dough,
leaving 1/2” border around the sides. Spread
Gouda cheese over the mustard. Then lay
thinly sliced ham over the cheese.
Roll up the pastry, jelly-roll fashion, and
slice into 1/4” pieces. Place the pinwheels 2
inches apart on the prepared baking sheet.
Spray each piece with oil.
Bake until golden brown, 12-15 minutes.
Serve warm.
Laura likes to make these ahead of
time and keep the roll in the freezer. Then she takes them out and
cuts and bakes them for a quick
snack or for unexpected company!
Stuffed Jalapeño’s
Submitted by Bill Klarcyk
WBE Security Project Manager
1 lb ground sausage
22 Jalapeño’s
1, 8 ounce block cream cheese, softened
1 cup grated Parmesan cheese
Preheat oven to 425 degrees. Cook sausage until browned. Set aside. Mix cream
cheese with Parmesan cheese. Add
cooked sausage and mix well. Rinse Jalapeño’s. Cut each jalapeño lengthwise and
remove seeds. Stuff jalapeño’s with sausage mixture. Cook for 20 minutes on
large baking pan until tops are
golden brown.
This recipe is very low in
carbohydrates!
Bourbon Balls
Submitted by Bill Bradley
WBE Executive Sales
1 cup pecans
2 cups (8 ounces) vanilla wafers
1/2 cup unsweetened cocoa, divided
1/2 cup powdered sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon
Preheat oven to 325 degrees. Spread pecans
on cookie sheet and place in oven for 3
minutes. Turn over with spatula and bake
another 3 minutes. In food processer, chop
vanilla wafers into crumbs. Add
pecans and process just until finely chopped.
In medium bowl, mix the crumb-pecan mixture, 1/4 cup of cocoa and 1/4 cup powdered
sugar. Add corn syrup & bourbon. Sift remaining sugar & cocoa onto a large plate.
Form the crumb mixture into 3/4 inch balls
and roll them through the cocoa-sugar to
coat. Store in a sealed container for up to 5
days.
A tradition at the Bradley
house during the Holiday
Season!
Mississippi Caviar
Submitted by Karen Bradley
Wife of Kevin Bradley, WBE VP
Sales & Marketing
1-15 oz black-eyed peas, drained
1-15 oz can black beans, drained
1-15 oz can corn, drained
2 large tomatoes, seeded & diced
1 medium onion, diced
1 medium green bell pepper, diced
3 Tbsp minced garlic (8 cloves)
1/2 cup chopped cilantro
(about 1/2 bunch)
1 jalapeño pepper, seeded & chopped
Juice of 1 lime
1 tsp Italian seasoning
1 cup Italian dressing (Good Seasons
Italian is best)
Combine first all ingredients, except Italian dressing in large bowl. Stir well.
Pour dressing over mixture. Stir well.
Chill at least 2 hours. Serve with tortilla
chips.
For a lower fat version,
serve with sliced cucumbers
and sliced red/yellow
peppers.
Clam Dip
Submitted by Steven Bradley
WBE Telcom Vice President
(Original recipe from Diane Bradley
1 can clams
1 package cream cheese (8 ounce)
1/2 cup mayonnaise
1 Tbsp Worcestershire sauce
Drain clams, save liquid.
Mix clams, cheese, mayonnaise and
Worcestershire sauce. Add saved clam juice
to desired taste.
Try different variations...
shrimp or crab.
Or add some Cajun seasoning salt to spice it up!
Cajun Chex Mix
Submitted by Deb Williams
WBE Marketing Coordinator
2-1/2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups wheat Chex Cereal or Crispix
1 cup mini pretzels
1 cup mixed nuts
1/2 cup butter or margarine, melted
1 Tbsp dried parsley flakes
1 tsp Cajun seasonings (or Lawry’s)
1 tsp garlic powder
1/4-1/2 tsp cayenne pepper
1/2 tsp hot pepper sauce
Combine cereals, pretzels & nuts in bowl.
Melt butter in microwave. Add all other
ingredients. Pour over cereal mix in
bowl and toss to coat evenly. Lay onto
ungreased baking sheet. Bake at 250 degrees for 40-60 minutes, stirring every 15
minutes. Store in airtight container.
Deb substitutes one cup of
Chex cereal with some
small crackers or gold fish.
A family favorite, made
every Thanksgiving!
Shrimp Dip
Submitted by Deb Williams
WBE Marketing Coordinator
1 can cream of mushroom soup,
without water added
1 Tbsp Knox gelatin
3 Tbsp cold water
3/4 cup mayonnaise
6 oz cream cheese
1 cup chopped celery
8 oz crab or shrimp
5 green onions
Heat the cream of mushroom soup without
the water. Set aside, covering to keep warm.
Dissolve gelatin in the 3 Tbsp cold water.
Mix thoroughly and add to warm soup. Stir.
Add mayonnaise, cream cheese, celery, fish
and green onions. Mix until cheese melts.
Put into Jell-O mold overnight. (Be sure to
spray Jell-O mold with cooking spray before
putting mixture in.) Turn upside down on
serving plate to remove from mold. Serve
with crackers & chopped veggies.
Great Super Bowl
Sunday Snack!
Burrito Appetizers
Submitted by Deb Williams
WBE Marketing Coordinator
6 flour tortillas
1 block cream cheese (8 ounces)
1 small can chopped olives
2-3 chopped green onions
1 small can chilies
1 envelope taco seasoning mix
1 chopped tomatoe
Whip cream cheese in mixer. Add other
ingredients and mix on low just until
blended.
Lay tortillas on piece of plastic wrap (1
tortilla per piece of wrap).
Spread equal amounts of mixture onto
each tortilla. Roll up tortilla and wrap
with the plastic wrap for a tight fit.
Refrigerate overnight. Slice into
bite- sized pieces for serving.
This can be made healthier
with a low/non fat cream
cheese and whole wheat
tortillas.
Soups &
Salads
Jell-O Salad
Submitted by Kathy McCullough
WBE Billing Specialist
1 large box lime Jell-O
1/2 cup boiling water
1 block cream cheese softened
(8 ounces)
1 can crushed pineapple
1 bag miniature marshmallows
1/2 cup milk
1 cup water
Chopped walnut for top
Melt marshmallows with the 1/2 cup
milk in a double broiler til melted. In
serving pan, combine the Jell-O and boiling water. Stir until all sugar crystals
are dissolved. Add softened cream cheese
to Jell-O. Whip until cheese is melted.
Add melted marshmallows and mix well.
Add pineapple and mix all
together. Refrigerate until set, then top
with chopped walnuts.
Original recipe from
Kathy’s beloved sister,
Karen.
Salmon Summer Salad
Submitted by Chance Thorpe
W. Bradley Electric PM
2 oz pine nuts
5 cups mixed greens
15-oz can black beans, drained
1 cup scallions, sliced
1 large orange, cut into 1” chunks
1/2 cup feta cheese, crumbled
1 cup chopped cilantro
Dressing:
1 Tbsp orange juice concentrate
1 Tbsp olive oil
1/2 tsp cumin
1-1/2 Tbsp balsamic vinegar
2 garlic cloves, crushed
1/4 tsp salt
Cumin Crusted Salmon
1-1/2 Tbsp cumin
2 tsp paprika
1/4 tsp salt & fresh ground pepper
1 lb salmon fillet, skin removed
Toast pine nuts for 5 minutes. Place all salad ingredients in bowl, reserving 1/2 of
cilantro and pine nuts for garnish. Mix
dressing ingredients in shaker or bowl.
Coat salmon with all spices and sear until
crusted. Toss and serve!
Old Fashioned
Chicken Noodle Soup
Submitted by Matt Stefan
WBE Purchasing Agent
1 whole chicken cut up (2.5 lbs chicken
pieces)
8 cups water
1/2 cup chopped onion
2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 cup chopped carrot
1 cup chopped celery
1-1/2 cups dried egg noodles
2 Tbsp snipped fresh parsley
Combine chicken, water, onion, salt, pepper
and bay leaf in large Dutch oven. Bring to
boil; reduce heat and simmer, covered, for
1-1/2 hours. Remove chicken from broth.
When cool, remove meat from bones. Cut
meat into bite-sized pieces; set aside. Discard bay leaf and skim fat from broth.
Bring broth to boil; stir in carrots and celery. Simmer, covered, for 5 minutes. Stir in
noodles. Simmer, covered, 5 minutes. Stir in
chicken and parsley; heat through.
Tortilla Soup
Submitted by Kevin Bradley
WBE Vice President
Sales & Marketing
2 large cans green enchilada sauce
2—16 ounce cans diced tomatoes
2 cans black beans, drained
2-3 tsp cumin
Chicken breasts
Combine all ingredients and cook on high in
ceramic crock pot for about 6 hours, or on
low for longer.
When done cooking, take out chicken. Shred
and put back in crock pot before serving.
For accompaniments, use chips, avocado
and shredded cheese.
For a healthier version, replace cheese with grated
radishes or cabbage pico
de gallo.
Quick Chicken Pozole
Submitted by Troy Janssen
WBE Purchasing Agent
3 cloves minced garlic
1 chopped onion
1 tsp salad oil
1-1/4 lbs boneless, skinless
chicken breast
1 can red chili sauce (10 oz)
1/2 tsp dried oregano
2 cups reduced sodium chicken broth
2 cans (15 oz) white or yellow hominy
Shredded iceberg lettuce
Lime wedges
In saucepan, combine garlic, onion, oil. Cook
& stir over medium heat until just brown (5
minutes). While onion cooks, cut chicken into bite-sized pieces. Add chicken, chili sauce,
oregano, & chicken broth to cooked onion.
Bring to boil, reduce heat and simmer until
chicken is cooked in center (7-8 min). Add
hominy, reheat to simmer and serve over
lettuce & top with lime wedges to taste.
Try topping with avocado,
crunched up tortilla strips,
sour cream or cheese!
Taco Salad
Submitted by Steven Bradley
WBE Telcom Vice President
1 chopped onion
1 lb ground beef
1 can (15 oz) drained kidney beans
1/4 tsp salt
4 chopped tomatoes
1 head lettuce
1 large avocado
4 oz grated cheddar cheese
1 medium bag tortilla chips, crushed
8 oz Kraft Catalina Dressing
Brown hamburger and onion. Add drained
kidney beans and salt. Simmer 10 minutes.
Toss tomatoes, lettuce, avocado and cheese.
Add meat mixture and top with tortilla
chips and dressing.
For a healthier version, use
chicken breast or canned
chicken (available at Costco
& Trader Joe’s), instead of
hamburger.
Lime Party Salad
Submitted by Clare Connell
1 small pkg lemon Jell-O
1 small pkg lime Jell-O
2 cups hot water
1 cup cottage cheese
1 cup mayonnaise
1/2 cup nuts
1 can crushed pineapple
1 large can evaporated milk
Dissolve Jell-O in hot water until sugar crystals are dissolved. Cool. Add remaining ingredients; mix well. Pour into pan and
refrigerate until set.
Great accompaniment for
Thanksgiving Dinner!
Diane’s Potato Salad
Submitted by Kevin Bradley
WBE Vice President
Sales & Marketing
1-1/2 cups mayonnaise
1-1/2 cups sour cream
Garlic powder
Salt & pepper
1 red onion, chopped
10 russet potatoes
5 eggs, boiled
1 pkg cooked bacon
Boil potatos until al dente. Cool, then peel
and cut into chunks. Fry bacon then crunch
into pieces. Boil eggs, adding a few dashes of
salt to keep peels from cracking. Cool and
chop up.
Put all ingredients into large bowl and
mix well.
For a fun twist, try soaking
the cubed potatoes in Italian salad dressing overnight. Drain then make as
directed above.
Cold Seafood Pasta Salad
Submitted by Shawn Davis
WBE Telcom Senior Estimator
1 lb small cooked shrimp
1 bunch green onions, finely chopped
1-1/2 cup chopped celery
Mix shrimp, green onion and celery in large
bowl.
1/2 cup Zesty Italian Dressing
3/4 cup mayonnaise
1/4 cup lemon juice
Lemon pepper & salt
1/2 cup shredded Parmesan cheese
Mix dressing, mayonnaise and lemon juice
in small bowl. Salt and add lemon pepper
to taste.
Boil 8-10 ounces Capellini noodles. Run
noodles under cold water and drain. Add all
other ingredients and sprinkle with the
Parmesan cheese.
This is one of those recipes
that’s even BETTER the
next day!
Macaroni Salad
Submitted by Todd Baker
W. Bradley Electric Project Manager
4 cups cooked macaroni
1 cup celery, chopped
1 purple onion, chopped
1/4 cup fresh parsley
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/2 tsp celery salt
1/2 tsp pepper
1 cup mayonnaise
1/4 cup vinegar
Sweet relish to taste (with juice)
4 hard boiled eggs, chopped
Paprika
Cook macaroni, drain and rinse with cold
water. In large bowl, add macaroni, celery,
onion, parsley, peppers, salts, black pepper
& sweet relish. In separate bowl, mix mayonnaise and vinegar til smooth. Pour dressing on macaroni mixture and mix well.
Sprinkle with paprika. Cover and
refrigerate overnight.
To avoid tears while chopping onions, use a very
sharp knife and refrigerate
onion 10-15 minutes before
chopping.
Orzo Salad
Submitted by Garrett Parker
WBE Shop Manager
1/2 cup of Orzo
1 can of corn, drained
1/2 a cucumber, quartered
3 stalks of celery, diced
Feta cheese
Garlic rice wine vinegar (to taste)
Salt & pepper
Mix all ingredients in bowl and serve!
Zesty Fruit Salad
Submitted by Ann Fowler
WBE Project Coordinator
2 Tbsp chopped cilantro
2 Tbsp lime juice
1 small Jalapeno, chopped
1 Tbsp olive oil
2 tsp sugar
Assortment of fresh fruits
Whisk all dressing ingredients together.
Pour over fruit. Enjoy!
Side
Dishes
Roasted Root Vegetables
With Balsamic
Lemon Vinaigrette
Submitted by Rick Brumm
WBE Traffic Project Manager
2 carrots, peeled
1 butternut squash, peeled & seeded
2 celery roots, peeled
4 medium red onions, peeled & quartered
2 medium zucchini
2 medium yellow hook neck squash
Extra virgin olive oil to coat lightly
2-3 Tbsp balsamic vinegar
2 Tbsp lemon zest
Juice of one lemon
Salt & pepper to taste
1 bunch thyme
1 bunch savory
Pinch of red pepper flakes
Cut veggies into 1/2” cubes. Preheat oven to
375 degrees. In bowl, toss veggies with oil,
vinegar, lemon juice/zest, salt, pepper,
herbs & red pepper flakes. Place in roasting
pan and roast for 30 minutes.
Can substitute with any
veggies that are in season.
Cheesy Bread
Submitted by Deb Williams
WBE Marketing Coordinator
(Original recipe from her Aunt Gwen)
1 loaf French bread
1 lb sharp cheddar cheese, grated
1/2 cup mayonnaise
Few dashes Worcestershire sauce
1 tsp garlic salt
Chopped green onions, to taste
Slice bread lengthwise and pull out 1/4 inch
of top layer of breading (so cheese mixture
can be laid “into” bread). Slice single serving
pieces, halfway through bread (not all the
way). This will make cutting pieces easier
after it’s cooked. Mix all other ingredients
to form a spreadable mixture. Cover both
sides of bread with cheese mixture. Broil until bubbly. Let cool 5 minutes before slicing
all the way through; then serve.
Deb substitutes green onions with a can of chopped
chilies and adds a few
dashes of Tapatio hot sauce.
Rigatoni Alla Carbonara
Submitted by Corinne Holecek
WBE Audio Visual Project Manager
8 oz thick-cut pancetta or bacon, sliced
crosswise into 1/4” strips
1 Tbsp olive oil
8 oz mushrooms, sliced
Dash of red pepper flakes
1 cup whipping cream
2 eggs
1 egg yolk
1 cup grated Pecorino, Romano or
Parmesan cheese
1 lb cooked rigatoni
2 Tbsp chopped Italian parsley
1 tsp fresh ground pepper
Fry meat until browned. Save 1 Tbsp drippings. Add olive oil to skillet with the 1 Tbsp
drippings and sauté mushrooms & pepper
flakes 4-5 minutes. Add cream and increase
heat to medium-high. Cook until cream is
slightly thickened, 4 min. Beat eggs, yolk
and cheese in large bowl. Add hot, cooked
rigatoni to mixture in bowl & save 1/2 cup
of pasta water. Stir in mushroom mix, meat,
parsley & pepper. If dry, add a few Tbsp of
pasta water. Sprinkle with grated
parmesan.
Sausage Gravy
Submitted by Laura Masset
WBE Executive Director
Of Human Resources
Brown 1 lb of breakfast sausage.
DO NOT DRAIN FAT.
Sprinkle 2 Tbsp of flour over sausage. Stir
and continue to cook until flour is absorbed.
Add:
1 bay leaf
1 Tbsp sage
1 Tbsp thyme
Stir until blended to “warm up spices”
Stir In:
1 cup milk
1/2 cup chicken stock
1/2 cup whole cream
1 tsp salt
2 tsp pepper
1/4 tsp cayenne pepper
Continue stirring til thick. Remove bay leaf
and serve over fresh biscuits. You can use
any combo of 2 cups of liquid—milk, cream,
half & half, chicken stock. I find the chicken
stock adds another level of flavor.
Laura reviews recipes for local
newspapers, and has done recipe testing for a magazine, AND
is a wonderful cook!
Baked Beans
Submitted by Kevin Bradley
WBE Vice President
Sales & Marketing
(Original recipe from Lorinda Bradley,
wife of Steven Bradley,
WBE Telcom Vice President)
1 2-1/2 lb can pork & beans
1 Tbsp vinegar
1 cup catsup
1/2 cup molasses
1 medium onion, chopped
1/2 cup brown sugar
4-6 slices cooked & crumbled bacon
Put all ingredients in baking pan. Bake
at least one hour at 250-300 degrees.
This is a great dish to bring
to a potluck or family gathering. Can be made and
served in one dish!
Bread Stuffing
Submitted by Joe Murphy
W. Bradley Electric
Project Manager
2 loaves of 3-day-old bread
2 cubes butter
2 onions, cut in 1/2 strips
Salt & pepper
2 Tbsp poultry seasonings
2 eggs
Break bread into 1/2 cubes. Soften onions
in butter over low-medium heat until
transparent. Mix bread, onions, eggs, salt,
pepper and poultry seasonings in large
bowl. (Should be slightly moist.)
Either put into turkey or cook in a pan
covered at 350 degrees for 45 minutes or
until hot.
Original recipe from Joe’s
mom, Eleanor. This dish
brings back nice memories of
Eleanor for Joe & his brother
Mike and sister Kathleen,
who all work at WBE.
Garlic Cheese Biscuits
Submitted by Blaine Clinton
WBE Sales
2 cups all purpose flour
3 tsp garlic powder, divided
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp chicken bullion granules
1/2 cup butter, melted
3/4 cup shredded cheddar cheese
1 cup buttermilk
3 more Tbsp melted butter
In small bowl, combine flour, 2 tsp garlic
powder, baking powder, baking soda &
bullion granules; cut in butter until mixture
resembles coarse crumbs. Add cheese. Stir in
buttermilk just until moistened. Drop by
heaping tablespoonfuls, 1” apart onto
greased baking sheet. Bake at 450 degrees
for 10 minutes.
Combine the 3 Tbsp butter with remaining
garlic powder; brush over biscuits. Bake 4
minutes longer or until golden brown.
Blaine likes to add extra
cheese to this recipe!
Easy Cheesy Breadsticks
Submitted by Martina Bueno
WBE Accounts Receivable Clerk
10 oz can prepared pizza dough
1 Tbsp melted butter
1/2 cup Provolone cheese, shredded
1 Tbsp Parmesan cheese
1 Tbsp dried basil
1/4 tsp garlic salt
Marinara sauce for dipping
Preheat oven to 425 degrees. Unroll pizza
dough onto greased cookie sheet. Brush with
butter. Sprinkle cheeses and spices evenly
over the dough. With pizza cutter, cut
dough lengthwise into 12” long strips. Then
cut those in half to make 24 strips. Do not
separate strips. Bake for 10-12 minutes or
until light golden brown. Recut along each
strip and remove from cookie sheet. Serve
sticks warm with marinara sauce.
For best results, use the pizza
dough in the tubes (like the
crescent roll dough in tubes)
in refrigerator section of
grocery store.
Cheesy Potato Bake
Submitted by Deb Williams
WBE Marketing Coordinator
4 large unpeeled baking potatoes
1/4 cup butter
1 Tbsp grated onion
1 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
1 cup shredded cheddar cheese
1 Tbsp chopped fresh parsley
Thinly slice the potatoes and place in
greased shallow 2-qt. baking dish. In a small
saucepan, heat butter, onion, salt, thyme &
pepper til butter is melted. Drizzle over
potatoes. Cover and bake at 425
degrees for 45 minutes or until tender.
Sprinkle with cheese & parsley.
Bake, uncovered, 15 minutes longer or until
cheese melts.
Put sliced potatoes in cold,
salted water for 10 minutes
to get rid of excess starch.
Rinse with cold water.
Easy Hollandaise Sauce
Submitted by Kyle Ivie
WBE CAD Operator
5 eggs
1 Tbsp lemon juice
1 Tbsp water
5 Tbsp melted butter
1 cup water
White Pepper
Add the 1 cup water to saucepan. Turn to
medium heat and bring to simmer so it’s
steaming. Separate egg yolks from whites.
Put yolks, water and lemon juice in mixing
bowl. (Bowl will need to fit over sauce pan
so you can hold it over steaming water.)
Vigorously whisk egg, lemon juice & water
until thickened and doubled in
volume. Place bowl over steamy saucepan
and continue whisking, while making sure
eggs don’t get too hot and scramble. 1 Tbsp
at a time, drizzle in the melted butter and
continue to whisk until sauce is thickened
and double in volume. Remove from heat;
whisk in white pepper. Add extra lemon
juice to taste. Garnish with cayenne pepper
if desired.
GREAT with those Sunday
morning Eggs Benedict!
Curried Cauliflower
Submitted by Deb Williams
WBE Marketing Coordinator
1 head cauliflower, cut into pieces
1-2 cloves crushed garlic
1 tsp curry powder
2 Tbsp olive oil
Preheat oven to 400 degrees. Wash and
cut cauliflower into bite-sized pieces. Put
in large ziploc bag. Mix all other ingredients together in a bowl and pour into
bag with cauliflower. Toss to coat evenly.
Lay onto baking sheet and bake 20-25
minutes until golden on top and tender
in the middle.
Deb always adds
extra garlic and uses this
same recipe for other
veggies!
Main
Dishes
Sesame Chicken
Submitted by Gina Garrett
Wife of WBE A/V Division Manager
Todd Garrett
3 cups boneless/skinless chicken breast cubed
2 Tbsp flour
4 Tbsp cornstarch
2 Tbsp sugar
1/2 tsp salt
1/2 tsp ginger
1 tsp garlic powder
1 Tbsp sesame seeds
3 eggs
2-1/2 tsp soy sauce
2 Tbsp chopped green onions
Oil to fry
Beat eggs with fork. Add remaining ingredients, except chicken & sesame seeds. Mix
well. Add sesame seeds & mix. Add chicken.
Spoon up 1 cube of chicken mixture and add
to hot oil and fry until brown on both sides.
Drain on paper towel and blot on top to
remove excess oil.
Put over rice and serve.
Can be used for the meat in
a Chinese Chicken Salad
too!
Slap Your Mama
Gumbo Recipe
Submitted by Phil Hopkins
W. Bradley Electric
Chief Electrical Estimator
4 strips bacon
1 cup fresh chopped onion
1 cup fresh chopped celery
1 cup fresh chopped green pepper
2 gloves garlic, minced
1 tsp thyme
1 tsp oregano
1 tsp basil
1 tsp black pepper
1 tsp Tobasco sauce
1 tsp salt
1 tsp chili powder
2-1/2 quarts chicken stock
28 oz can chopped tomatoes
1 pound sliced okra ( you can use frozen)
2 cups diced Andouille sausage
1 pound fresh cat fish fillet, diced
2 pounds raw shrimp, peeled
1/2 pound scallops, diced
2 pounds raw medium sized prawns peeled
1 pound fresh crab claw meat
3 cups white wine (one for Gumbo, 2 for
chef)!
Continued on next page...
Gumbo, Continued
Directions:
Brown bacon in large, heavy cast iron pot.
Add veggies and sauté until all is tender.
Add spices, salt, stock, tomatoes, okra and
sausage.
Bring to slow boil then reduce heat to low
and cook uncovered for minimum of 1 hour,
stirring gently ever 15 minutes.
If in a hurry, you can simmer 30 minutes
instead, but cooking longer on low heat
makes flavors meld much better.
Add shrimp, crab, fish, prawns and scallops
along with wine and cook on low heat
another 30 minutes, )and NO more).
Serve with rice, fresh green salad and hot
French bread.
Also good with Garlic
Bread or Deb’s Cheese
Bread (page 40).
Chicken Picatta (Low Fat)
Submitted by Vance Angeja
WBE Network Administrator
2 chicken cutlet halves, all fat trimmed
Fresh ground black pepper
2 large egg whites
2/3 cup seasoned bread crumbs
Olive oil spray (about 1 Tbsp worth)
1 Tbsp butter
Juice of 1 lemon, lemon halves reserved
1/4 cup dry white wine
1/2 cup chicken broth
1 Tbsp capers
Sliced lemon & chopped parsley (garnish)
Cut chicken into 4 cutlets; pound out to 1/4”
thickness. Salt & pepper both sides.
In shallow plate, beat egg whites and 1 tsp
water. Put crumbs on another plate. Dip
chicken into egg, then crumbs; then spray
chicken with olive oil. Lay chicken in large
sauté pan and cook 2-3 minutes on each side.
Set aside. Melt butter over medium heat &
add lemon juice, wine, chicken broth and reserved lemon halves. Boil over high heat
until reduced in half (2 min). Discard lemon
halves; add capers. Spoon sauce over cutlets
& garnish with lemon slice and
chopped parsley.
Orange/Pecan Pacific Sole
Submitted by Matt Stefan
WBE Purchasing Agent
1 medium orange
10-oz sole or tilapia fillets
1/4 tsp salt
1/4 tsp fresh pepper
2 tsp butter
1 medium shallot, minced
2 Tbsp white wine vinegar
2 Tbsp chopped, toasted pecans
2 Tbsp chopped fresh dill
Using sharp knife, remove skin & pith
(white inner core) from orange. Hold fruit
over medium bowl and cut between membranes to release individual orange sections
& juice. Discard membranes, pith & skin.
Sprinkle both sides of fish with salt & pepper. Coat large nonstick skillet with cooking
spray. Over medium heat, cook fillets 1 minute for sole, or 3 minutes for tilapia, on
each side. Put on serving plate and tent w/
foil to keep warm. Add butter to pan and
melt over medium heat. Add shallots and
cook 30 seconds. Add vinegar & orange sections/juice; cook 30 seconds. Spoon sauce
over fish and sprinkle with pecans and dill.
Try this with grapefruit or
tangerines!
Lemon Chicken &
Sweet Pea Tortellini
Submitted by Michelle Coleman
WBE Executive Assistant
1 lemon, half thinly sliced crosswise,
other half squeezed into juice
4 chicken leg quarters
1 Tbsp vegetable oil
Salt & pepper
1/2 ounce peas, thawed
1/4 cup ricotta cheese
1 Tbsp chopped fresh tarragon
24 wonton wrappers
Preheat oven to 425. Arrange lemon slices
in single layer down center of roasting pan.
Rub chicken with oil, salt & pepper. Place
chicken, skin sides up, on lemon
slices; bake 35 minutes. Transfer to broiler &
cook til skin is crisp, about 3 min. Drizzle
with lemon juice.
Meanwhile, mix peas & ricotta in food processor or blender with 1/4 tsp tarragon &
1/4 tsp salt. Mix until well blended.
On a work surface, working with 2 wonton
wrappers at a time, spoon a teaspoon of pea
mixture onto center of each wrapper.
Continued on next page...
Lemon Chicken &
Sweet Pea Tortellini
Continued...
Moisten the edges with water and fold
wrapper in half diagonally to form a
triangle, pushing out any air pockets and
pressing the edges firmly to seal. With the
long side of the triangle facing you, fold the
top point back towards you, then fold the
right and left points to meet it and press all
3 points firmly together, securing
with more water.
In large pot of boiling, salted water, cook the
tortellini until they float to the top; about 5
minutes. Using a slotted spoon, transfer the
tortellini to 4 plates. Divide the chicken and
roasted lemon slices among the plates and
top with the pan juices. Sprinkle with the
remaining 2-1/2 teaspoons tarragon.
Michelle also substitutes the
tarragon with different
spices, such as sage, basil or
rosemary, which she has
growing in her yard.
Lamb Burgers
Submitted by Laura Masset
WBE Executive Director
Human Resources
1 pound ground lamb
1/4 pound hamburger
1/2 cup minced shallots
3 Tbsp minced mint leaves
1 Tbsp minced garlic
1-1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp cayenne pepper
1/4/ tsp ground cinnamon
Combine everything in bowl. Shape into 4
patties & refrigerate about 2 hours.
Cheese Topping
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
4 ounces feta cheese, crumbled
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 Tbsp minced green onion tops
1 Tbsp, plus 1 tsp olive oil
1/4 tsp finely grated lemon zest
Combine everything in bowl and blend well.
Chill 1 hour.
Grill burgers & top with cheese mix.
Seafood Newburg
Submitted by Joe Tremaine
WBE Traffic Project Manager
(Recipe from his Mom, Jayne)
6 Tbsp butter
3 Tbsp flour
1 tsp salt
1/2 tsp white pepper
Dash paprika
1/2 tsp nutmeg
3 egg yolks
2 cups light cream
1 cup milk
12 oz frozen lobster, thawed
1 lb cooked shrimp
3 Tbsp dry vermouth
In large skillet over medium heat, melt butter til it simmers. Stir in well-blended flour,
salt, paprika & nutmeg. Stir with wire
whisk til smooth. In medium bowl, beat egg
yolks slightly; stir in cream & milk. Stir into
flour mixture with wire whisk. Cook over
medium heat, stirring til thickened. Add
vermouth, shrimp and lobster pieces. Cook
til heated thru. Serve over toast points. Garnish with paprika.
Lobster can be substituted
with Prawns.
Best Boboli Ever
Submitted by Brian Finley
WBE Traffic Division Manager
1 thin-crust Boboli
Pesto sauce
Spinach leaves
Sun-dried tomatoes
Feta cheese
Mozzarella cheese, grated
Raw shrimp (cut in half lengthwise)
Crushed red pepper
Preheat oven according to Boboli directions.
Spread pesto over Boboli crust. Cover with a
layer of spinach leaves. Sprinkle with layer
of mozzarella. Dot with shrimp (twisted
once and standing on side). Bake according
to Boboli directions. Sprinkle with
crushed red pepper.
Recipe comes from Brian’s
wife Kelley’s beloved
mother, Molly.
Chili Recipe
Submitted by Amanda Fletcher
WBE HR/Operations Assistant
1 Tbsp olive oil
3/4 lb pork tenderloin cubes (1/2” thick)
1 onion, chopped
3 cloves minced garlic
2 cans (12 oz ea) tomatillos, drained
1-2 to 3 Tbsp canned diced
jalapeno chilies
4 cups cubed pumpkin
2 cans (15 oz ea) small white beans
1 tsp ground cumin
1/2 tsp ground chipotle
chilies or chile powder
1/4 tsp salt
1/3 cup chopped cilantro
2 Tbsp fresh lime juice
Heat oil in 5-6 quart pan over medium heat
until hot. Add pork and cook until browned,
2-3 minutes. Transfer to plate. Add onion &
garlic to pan & cook until onion is soft. In
blender, puree tomatillos & jalapeño’s. Add
mixture, 1 cup water, pumpkin, beans,
cumin, chilies & salt to pan. Reduce heat
and simmer 10 minutes with cover on. Stir
in pork. Cook covered 10 minutes longer.
Add lime & cilantro and serve!
Salmon & Red Wine Sauce
Submitted by Matt Stefan
WBE Purchasing Agent
1 Tbsp oil
4 salmon steaks, 1 inch thick
Salt & fresh pepper
1/2 cup red wine
2 scallions, chopped—bulbs and green tops
chopped separately
3 Tbsp butter, cut into pieces
Heat oven to 400 degrees. Put oil in roasting pan and heat up in oven for 5 minutes.
Season fish with salt & pepper. Put fish in
hot pan; cook in oven about 8 minutes. Remove from pan and transfer to paper towels
to drain. Pour off any remaining
oil in pan. Put pan over moderate heat
on stove and add wine & scallion bulbs.
Bring to boil, scraping bottom of pan to dislodge any brown bits. Cook til wine is reduced to approximately 3 Tbsp (1-2 minutes).
Reduce heat to low & whisk
in butter. Season sauce with salt & pepper.
Put fish on plates, browned-side up. Sprinkle
with scallion greens over top. Spoon sauce
on fish and serve.
Remember, red wine has tremendous
health benefits, so be sure to drink a
glass or two with this dinner!
Chicken Penne & Artichokes
Submitted by Corinne Holecek
WBE Audio Visual PM
1 lb dried penne
3 Tbsp olive oil
1 Tbsp chopped garlic
4 boneless, skinless chicken breast halves cut
into 1/2” cubes
1 cup white wine or chicken broth
2– 14-oz cans artichoke hearts, drained
1 cup sundried tomatoes in oil
1 bunch green onions, chopped
1 Tbsp grated lemon zest
1 cup grated Parmesan or Asiago
Salt & fresh pepper
1/2 cup fresh basil leaf strips
Cook pasta. While cooking, heat oil in large
skillet over medium heat—add garlic &
chicken cubes. Sauté til cooked, about 5
minutes. Transfer chicken to bowl and set
aside. Pour wine in skillet and bring to brief
boil, while scraping the brown bits from bottom of pan. Add artichokes, dried tomatoes,
green onions & lemon zest. Cook over medium heat 3 minutes. Return chicken to skillet
& add cheese and serve over pasta.
Costco has a great jar of
dried tomatoes in oil at a
good price!
Pulled BBQ chicken Sandwich
Submitted by Bob Sottosanti
WBE Purchasing Agent
1 lg orange
4 sliced leaves kale, ribs discarded
2 cup coleslaw mix
1 lg apple, cored & grated
2 thinly sliced green onions
4 Tbsp cider vinegar, divided
1 Tbsp olive oil
1/2 cup BBQ sauce
2 Tbsp yellow mustard
3 cups shredded rotisserie chicken meat
4 whole hamburger buns, toasted
Squeeze orange juice in big bowl, add kale,
slaw mix, apple, onions, 3 Tbsp vinegar, oil
& 1/4 tsp salt. Toss until well coated.
Put in fridge.
In 4-qt saucepan, whisk together BBQ sauce,
mustard & remaining 1 Tbsp vinegar. Heat
to simmering on medium-high heat. Stir in
chicken; cook 2 minutes. Divide chicken mix
amongst buns. Top chicken with coleslaw.
Serve with remaining coleslaw.
You can save the ribs from
the kale for juicing!
Fall-Off-the-Bone-Ribs
Submitted by Blaine Clinton
WBE Sales
1 slab of ribs
BBQ Sauce
Remove white membrane on back of ribs
with a sharp knife. Line baking sheet with a
generous amount of foil. Lay ribs on half of
the foil and baste them with BBQ sauce on
both sides. Cover with top layer of foil and
seal up really well. Use more foil
if necessary to ensure a tight seal.
Bake at 300 degrees for 2 hours. Remove
from oven and open foil. Baste generously
once again just on the top. Return to oven,
leaving the foil opened on the top for another hour or until sauce is nice and thick.
Great with Blaine’s Garlic
Cheese Biscuits!
(Page 45)
Pork Tenderloin
Submitted by Joe Murphy
W. Bradley Electric
Project Manager
2 lbs pork tenderloin
1/4 cup low-sodium soy sauce
1 Tbsp yellow mustard
2-3 Tbsp maple syrup
2 Tbsp olive oil
2 Tbsp diced dried onion
1-1/2 tsp garlic powder or salt
Mix all ingredients and pour over meat.
Cook in crock pot on low for 6 hours.
Serve with green salad
and Deb’s cheesy
potato bake
(Page 47)
Thai Kabobs
Submitted by Matt Stefan
WBE Purchaser
1 lb boneless skinless chicken breasts, cut into 24 1” cubes
1 red bell pepper, cut into 8, 1” pieces
1/2 red onion, cut into 8 wedges, separated
into layers
8 whole fresh mushrooms
1/2 cup teriyaki baste & glaze
(from bottle is fine)
Chopped fresh cilantro, if desired
Lime wedges, if desired
Heat gas or charcoal grill. On 4, 12” skewers,
alternately thread chicken and vegies. Place
skewers on grill over medium heat. Cover
grill; cook 10-11 minutes, turning occasionally, until chicken is no longer pink in center
and veggies are done as desired. During last
2-3 minutes of cooking time, brush kabobs
generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish
with lime wedges.
Soak skewers in water for
30 minutes first. Will prevent them
from burning on grill.!
Gumbo
Submitted by Darryl Morris
WBE Marketing Assistant
(Recipe from Darryl’s Grandma)
1-1/2 cup light roux
2 cups diced onions
1 cup diced celery
1 cup diced green bell pepper
1 Tbsp finely chopped garlic
2 quarts shrimp
1 lb Andouille sausage, sliced into thick
rounds; browned in a skillet then drained
2 bay leaves
1 Tbsp Worcestershire sauce
Dash hot sauce
1/4 tsp cayenne
1-1/2 tsp salt
3/4 tsp fresh pepper
2 lbs shrimp, peeled & divined
1 tsp Cajun S\seasonings
1/2 lb crab meat
1/3 cup chopped green onion
1/2 cup coarsely chopped parsley
2 Tbsp chopped fresh thyme
1 Tbsp chopped fresh basil
1/2 cup file (fee-lay) powder
Steamed rice
Heat roux in a medium sized stockpot over
medium-hi heat. (Recipe to follow.)
Continued on next page...
Gumbo, continued...
When hot, add onions, celery & bell pepper.
Stir til onions begin to brown, 5 min. Add
garlic and cook 1 minute longer. Slowly pour
in stock, whisking constantly to prevent
lumps from forming. Add browned sausage,
bay leaves, Worcestershire, hot sauce, cayenne, salt & pepper. Bring to boil, reduce to
medium and simmer about 50 minutes. Season shrimp with Cajun seasoning in small
bowl. Stir in seasoned shrimp, crab, green
onions, parsley, thyme & basil. Cook 5-6
minutes. Sprinkle in file powder & cook 2
minutes more. Remove bay leaves before
serving.
How to Roux:
3 cups oil
5 cups all purpose flour
Heat oil over medium heat just til smoking.
Whisk in flour, a little at a time and cook,
whisking constantly until roux becomes
smooth & thick. Continue to cook over medium heat for 1.5 hours or until color of peanut butter. Remove 1.5 cup for Gumbo and
cool for use in Gumbo.
Remaining Roux mix can be frozen
for future use!
Desserts
Toffee
Submitted by Charlie Hall
WBE Receptionist
1 cup butter (don’t use Clover brand - it has
too much water in it)
1 cup sugar
1 tsp vanilla extract
1 bag 60% dark chocolate
Optional nuts/dried fruit for topping
Melt butter and sugar together over lowmedium heat. Stir constantly to avoid
burning; it will bubble as water is
boiling off.
When water boils off, it will lower back into
pot and temperature will continue to rise.
When temperature reaches 300 degrees, remove from heat and stir in vanilla.
Pour onto silicon baking mat or parchment
paper and spread evenly.
Pour chocolate on top, wait for it to soften,
then spread.
Sprinkle with nuts and/or dried fruit. Let
cool and break apart into pieces. Keep in
air tight container.
Optional Topping: Mini Marshmallows!
Evenly spread marshmallows on top. Place
under LOW heat in broiler. Take out when
golden brown and cool.
White Trash
Submitted by Ken DeGraca
WBE Vice President of Operations
3-1/2 cups Cheerios toasted oat cereal
3 cups Rice Chex
3 cups Corn Chex
16 ounces M&M’s (plain)
2-1/2 cups salted mixed nuts
2 cups small pretzels
2 (11 ounce) packages white chocolate chips
Dump the cereals, M&M’s , nuts & pretzels
in large bowl. Melt white chocolate in double broiler. Dump melted chocolate over the
rest of ingredients and fold over until you
have well coated hunks and chunks.
Spread whole mess on parchment/wax paper and set in a cool place until it sets up,
then break it into pieces.
Store in zip-top bags or in air tight
containers.
Instead of double broiler, you can microwave chocolate by putting it in a large
Ziploc bag. Then, fill large bowl with water and put Ziploc bag of chocolate in
bowl. Microwave together. The heated
water melts the chocolate
Pumpkin Scones
Submitted by Rich Evans
W. Bradley Electric PM
2 cups all purpose flour
1/3 cup dark brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold butter, cut into pieces
1/3 cup raisins
1/4 cup toasted/chopped nuts
1/3 to 1/2 cup buttermilk
1/2 pureed pumpkin
1 tsp vanilla
Egg Wash:
1 egg
1 tsp milk or cream
Preheat oven to 400 and place rack in middle of oven. Line baking sheet with parchment paper. In large bowl, whisk together
flour, sugar, spices, baking powder, baking
soda and salt.
Continued on next page...
Pumpkin Scones
Continued...
Cut the butter into small pieces and blend
into the flour mixture with a pastry
blender. The mixture should look like coarse
crumbs. Stir in the raisins and nuts. In separate bowl, mix the buttermilk, pumpkin &
vanilla, then add to flour mixture. Mix, just
til dough comes together. Do NOT over mix.
Transfer to lightly floured surface and
knead gently four or five times then put
dough into a circle that is about 7” round
and 1/2” thick. Cut circle in half, then cut
each half into 4 pie shaped wedges. Place
scones on baking sheet. Brush tops with
egg wash.
Place baking sheet inside another baking
sheet to prevent overbrowning on bottom.
Bake 20 minutes or until golden brown.
Transfer to wire rack to cool.
For a healthier version,
substitute regular flour for
non-gluten flour mix and
substitute brown sugar
with coconut blossom sugar!
(Both available at Costco)
Salted Caramel-Orange
Upside Down Cake
Submitted by Monique Serna
Wife of W. Bradley Electric
Project Manager Eric Serna
For Caramel:
2/3 cup sugar
1/3 cup water
1/4 tsp Kosher salt
1 Tbsp salted butter
4-5 oranges
For Cake:
1/2 cup sliced toasted almonds
1-1/4 cup all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp kosher salt
1 stick salted butter (at room temp)
2/3 cup sugar
2 large eggs
1 tsp grated orange zest
1/2 cup sour cream
Try it with Tangerines or
Tangelo’s instead of
oranges! Or, to add a rich
color, how about
Blood Oranges!
Salted Caramel Cake
Continued...
For caramel, combine sugar, water & salt in
saucepan over medium heat; stirring until
sugar dissolves. Cook until amber, swirling
the pan occasionally, but do not stir. Remove from heat and whisk in the butter.
Pour into greased cake pan.
Slice off tops & bottoms of oranges then cut
the peel and pith off, leaving only the
segments.
For cake, put toasted almonds in food processer & finely grind. In bowl, add almonds,
flour, baking powder, baking soda & salt.
In mixing bowl, beat butter and sugar til
fluffy. Beat in eggs one at a time. Add
orange zest, then flour mixture and sour
cream and whip on low until smooth.
Arrange pieces of orange on top of caramel
in cake. Add batter & smooth it over top of
oranges an caramel. Bake until golden
brown (40 minutes). Let cool slightly, then
run knife around edges. Place cake plate on
top of cake pan and flip over.
A nice alternative
to pie for
Thanksgiving!
Peanut Butter Pie
Submitted by Deb Williams
WBE Marketing Coordinator
For Crust:
1-1/4 cup chocolate cookie crumbs
(20 cookies)
1/4 cup sugar
1/4 cup melted butter
Combine cookie crumbs & sugar in 9” pie
plate. Add melted butter. Mix well, then
press onto bottom and sides of pie pan. Bake
at 375 for 10 minutes. Cool on wire rack.
For Filling:
8 oz package softened cream cheese
1 cup creamy peanut butter
1 cup sugar
1 Tbsp softened butter
1 tsp vanilla extract
1 cup heaving whipping cream, whipped
Grated chocolate for topping
Beat cream cheese, peanut butter, sugar,
butter & vanilla in large bowl until smooth.
Fold in whipped cream. Gently spoon onto
crust. Garnish with chocolate. Store in freezer or fridge before serving. (Best if frozen
and taken out 20 minutes before serving.)
Killer Cupcakes
Submitted by Michelle Coleman
WBE Executive Assistant
Cupcakes:
4-1 oz squares semisweet chocolate
1 tsp vanilla
1/2 pound butter
4 eggs
1-1/2 cups granulated sugar
1 cup flour
Filling:
8 oz cream cheese, softened
1/4 cup sugar
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips
Heat oven to 350. Line muffin tins with cupcake liners. Melt chocolate, vanilla and butter in double broiler. In bowl, beat eggs until
thick and add sugar. Beat in flour. Fold into
the butter-chocolate mixture. Spoon into
prepared tins, filling them 2/3 full. Mix the
cream cheese, sugar, egg & salt til blended.
Stir in chocolate chips. Drop a round teaspoon of filling onto op of each cupcake.
Bake 30 minutes.
Banana Bread
Submitted by Kirk Chudzinski
WBE Telcom Project Manager
1-3/4 cup flour, divided
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas
(2-3 medium bananas)
1/3 cup butter
2 Tbsp milk
2 eggs
1/4 chopped nuts
In large mixer bowl, combine 1 cup of flour,
sugar, baking powder, baking soda & salt.
Add mashed bananas, butter and milk. Beat
on low til blended, then on high for 2
minutes. Add eggs & remaining flour; beat
til blended. Stir in nuts.
Pour batter in a greased 8x3x2-inch loaf
pan. Bake 350 for 55-60 minutes. Cool for 10
minutes on wire rack. Remove from pan—
cool thoroughly. Wrap and store overnight
before slicing.
The riper the bananas, the
better the bread!
Applesauce Cake
Submitted by Joe Tremaine
WBE Traffic PM
(from his Mom, Jayne Tremaine)
2-1/2 cup flour
2 tsp baking soda
2 tsp ground cloves
2 tsp ground cinnamon
Dash salt
1 cup butter, softened
2 cups sugar
2 eggs, room temp
16 oz applesauce
1 cup chopped pecans
Sift flour, baking soda, cloves, cinnamon
and salt. Dredge pecans with 1 cup flour
mix. Set aside flour and pecans. In bowl,
cream butter & sugar; add eggs and beat
until well blended. Alternately add flour
mix & applesauce to creamed mixture.
Do not over mix. Spoon batter into
greased and floured loaf pans. Bake 375
for 45-60 minutes.
For Topping:
3 Tbsp melted butter
1/2 cup brown sugar
3 Tbsp cream or milk
Mix all ingredients and cook over heat
til it boils. Turn off heat and let stand a
few minutes. Drizzle on hot cake and
bake 5 minutes more til topping bubbles.
Chocolate-Cherry Cupcakes
Submitted by Joan Bosch
WBE Security Project Coordinator
WBE Events Coordinator
3/4 cup pastry flour
3/4 cup cake flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/4 cup canola oil
1 egg
1 tsp vanilla
1/2 cup buttermilk
1-1/2 cups chopped pitted cherries (fresh or
frozen)
Preheat oven to 350. Line 12 muffin cups
with paper liners. Whisk flours, cocoa, baking powder, baking soda & salt in medium
bowl. Beat sugar & oil in large mixing
bowl with electric mixer. Beat in egg &
vanilla. Alternately add dry ingredients &
buttermilk. Fold in cherries. Fill cupcake
tins 2/3 full with batter. Bake 22-26 minutes.
Frost with your favorite frosting!
These are a great with Cream
Cheese Frosting!
Whip together 1 block cream
cheese, 1 stick butter, 1-2 tsp vanilla, 4 cups powdered sugar.