Favorite family recipes from the Goodman Staff.

Breakfast

Overnight Yeast Waffles
Grandma Nora’s Breakfast Casserole
Blueberry Muffins
Baking Powder Biscuits
Apple Cinnamon Walnut Coffeecake

Lunch/Dinner

Sarma
Ole
Mom’s Sweet & Sour Meatloaf
Stacked Enchiladas
Sformata (Vegitarian)
Sausage Balls
Kielbasa and Rice

Dessert

Flan de Lucia
Cheesecake
Coconut Cream Pie
Sour Cream Pumpkin Pie
Seven-Up Cake

Overnight Yeast Waffles

By Stephen Geis, Carpenter

Instructions & Ingredients

Night Before
Pre-warm large crockery bowl by filling with hot water. When bowl is warm, drain, then add:

  • 2 cups of very warm, not hot, water
  • 1-2 Tbsp of sugar
  • 1 packet (1 Tbsp) yeast

Place water in warm bowl, add yeast and sugar, mix. Let stand until yeast “blooms” then add:

  • 2 cups unbleached white flour

Beat until smooth. Cover bowl and let sit overnight in warm location.

Morning Of
Add:

  • 1/4 cup melted butter or oil
  • 2 egg yolks (save whites for later)
  • 1/2 cup powdered milk
  • 1/2 tsp salt
  • 1/2 tsp baking soda (No Lumps!)

Mix above together with yeast & flour from last night. Check thickness. Thin as needed. Batter should be thicker than pancake batter.
Beat the two remaining egg whites until stiff.
Fold egg whites into batter lightly, just before cooking.
Cook on hot waffle iron greased with Crisco.

Sunday morning love starts on Saturday night.

Stephen Geis, Carpenter

Grandma Nora’s Breakfast Casserole

Alex Meyer, Assistant Manager of Ticket Services

Ingredients

  • 4 Slices of Your Preferred Bread
  • 1 lb of Breakfast Sausage
  • 1 Cup of Grated Cheddar Cheese
  • 6 Eggs
  • 2 Cups of Milk
  • Salt & Pepper
  • Dry Mustard
  • Salsa or Hot Sauce

Instructions

  1. Preheat oven to 350F.
  2. Tear 4 slices of bread into pieces and place in the bottom of a greased 9″x13″ pan.
  3. Brown breakfast sausage, breaking it up into little bits the size of chickpeas. Drain excess grease.
  4. Spoon the sausage into the pan on top of the bread.
  5. Sprinkle 1 cup of grated cheddar cheese on top.
  6. Beat together the eggs and milk, then pour evenly into the pan.
  7. Add a dash of salt, pepper and 1Tbsp dry mustard. Bake at 350F for 35-40 minutes.
  8. Top with your preferred salsa or hot sauce and enjoy!

This is a really simple and easily customized recipe that I love to make. It keeps well, so you can make a pan and have leftovers for breakfast for several days. I hope you enjoy it!

Alex Meyer, Assistant Manager of Ticket Services

Blueberry Muffins

Kelly Rose, Costume Shop Coordinator

Ingredients

  • 2 1/2 c flour
  • 1 1/4 c brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c buttermilk (if you don’t have buttermilk, you can substitute 1 tbsp lemon juice plus enough milk to make 1 c)
  • 2/3 c oil 1 tsp vanilla
  • 1 egg
  • 1 1/4 c blueberries

Instructions

  1. Combine dry ingredients very well.
  2. Blend wet ingredients and add.
  3. Stir in blueberries.
  4. Pour batter into a well-greased muffin tin, no more than 2/3 full.
  5. Bake at 325F for 25 min. Makes 18.

These muffins keep very well, but they’re best straight out of the oven – the brown sugar and oil make them soft on the inside, but ever so crispy on the outside. The recipe card I copied these from says that they came from the Chicago Tribune – but my mom made these so often growing up that I associate them with home.

Kelly Rose, Costume Shop Coordinator

Baking Powder Biscuits

Lady Coleen, Wardrobe Crew

Ingredients

  • 2 cups sifted all purpose flour
  • 1 Tbsp baking powder
  • 3/4 cup chilled lard or vegetable shortening
  • 3/4 cup cold milk

Instructions

  1. Preheat oven to 425 degrees
  2. In a large bowl, sift together flour, baking powder and salt
  3. Cut in the lard until the mixture resembles peas
  4. Make a well in the center and add the milk
  5. Using a fork, stir briskly until the dough just coheres.
  6. Transfer the dough to a lightly floured surface and knead 8 times
  7. Roll out the dough 1/2 inch thick
  8. Using a floured 2 3/4 – 3 inch round cutter, stamp out the biscuits
  9. Transfer them to an ungreased baking sheet. Re-roll any dough scraps and stamp out remaining biscuits
  10. Bake for 12 minutes or until pale golden brown. Server with butter

Apple Cinnamon Walnut Coffeecake

Amy Szerlong, Manager of Institutional Giving

Ingredients

Cake:

  • 1 ½ cups sifted (I never do) all-purpose flour
  • 1 cup granulated sugar
  • 2 t. baking powder
  • ½ t. salt
  • ¼ cup vegetable oil (canola, etc not olive)
  • 1 large egg, beaten
  • ½ cup milk (if just buying a small amount, use 2% rather than skim for a little richness)
  • 2 apples peeled, cored, chopped about 1 ½ cups (no problem if a little more)

Topping:

  • ½ cup packed brown sugar
  • 2 T. all-purpose flour
  • 2 T. ground cinnamon
  • 6 T. butter, melted (microwave)
  • 1 cup chopped walnuts

Glaze

  • 1/3 cup confectioner’s sugar
  • ¼ t. vanilla
  • 1-2 t. milk (often it takes more, you just have to judge)

Instructions

  1. Heat oven to 375 degrees. Grease 13×9 baking pan. Combine flour, sugar, baking powder and salt in a bowl. Stir in oil, beaten egg, milk and chopped apples. Mix well and transfer to pan.
  2. Mix together brown sugar, flour and cinnamon in small bowl (fork works well to break up brown sugar). Sprinkle evenly over batter (just use your hands). Drizzle melted butter over topping . Scatter on walnuts. (Recipe may be done ahead to this point. Refrigerate, covered with plastic wrap and return to room temperature before baking.)
  3. Bake until toothpick inserted in center of cake comes out clean, about 35 minutes. Set on wire rack to cool.
  4. While cake is still warm, add the glaze. Mix together confectioner’s sugar, vanilla and milk until smooth and it drips off end of spoon easily. Drizzle over cake.

Courtesy of my mom and Goodman patron, Pam Szerlong. This recipe is mostly a special treat around the holidays, specifically Christmas brunch! I look forward to sharing it with family and friends again – hopefully – sooner than that!

Amy Szerlong, Manager of Institutional Giving

Sarma

Meghan Savagian, Props Assistant

Ingredients

  • 1lb ground beef
  • 2 finely diced onions (1 cup)
  • 4-8oz tomato sauce
  • 1 Tbsp chopped parsley
  • 3/4 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 tsp lemon juice
  • 30 – 35 grape leaves

Instructions

  1. Cut stems from grape leaves & soak in boiling water if they are fresh. Rinse in hot water if they are canned.
  2. Mix meat, onion, parsley, salt, and pepper, and add enough tomato sauce to make it easy to handle.
  3. Place about a table spoon of the mixture on grape leaves, turn in each side, and roll tightly.
  4. Cover the bottom of a pan with a layer of leaves, then arrange rolls side by side, stacking them until they are all in the pan.
  5. Pour water over rolls until they are covered, add 1 tsp of lemon juice and put a plate on top of them to weigh them down.
  6. Cover the pan with a lid and bring to a simmer. Cook on low for 1 hour.

Ole

Daryn Robinson, Institutional Giving Assistant

Ingredients

  • 1 ½ lb. ground beef (or ground turkey)
  • 1 large onion (finely chopped)
  • 1 lb. can corn (drained)
  • 1 can condensed cream of tomato soup
  • 1 small can tomato sauce
  • 1 tablespoon butter
  • 1 tablespoon chili powder (or more)
  • 2 cups wide noodles
  • salt (to taste)
  • pepper (to taste)
  • 1 cup mild grated cheddar cheese (or more)

Instructions

  1. Cook the noodles. 
  2. Drain the noodles, transfer them to a bowl, and stir in a tablespoon of butter for added flavor. 
  3. Fry the meat and onion in a large skillet until the meat browns. 
  4. Add the corn, condensed cream of tomato soup, tomato sauce, chili powder, salt, and pepper to the meat and onion mixture. 
  5. Let everything simmer till it’s well acquainted (about 20 minutes). 
  6. In a big casserole dish, alternate layers of the noodles and the meat mix.  Top it with the cheese. 
  7. Bake the casserole at 350 degrees for thirty minutes. 

This dish goes well with beer and French bread.

Daryn Robinson, Institutional Giving Assistant

Mom’s Sweet & Sour Meatloaf

Jenny Gargaro, Director of Advertising

Ingredients

  • 1 1/2 pounds ground beef
  • 1 cup dry bread crumbs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • 1 Tbsp minced onion
  • 1 can (15 oz) tomato sauce, divided

Topping

  • Reserved tomato sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp vinegar
  • 1/2 cup sugar
  • 2 tsp prepared mustard

Instructions

  1. Mix together beef, bread crumbs, salt, pepper and eggs.
  2. Add onion and one-half of the tomato sauce.
  3. Form into loaf in 9x5x3 inch pan.
  4. Bake at 350 degrees for 50 minutes.
  5. In saucepan, combine topping ingredients; bring to boil.
  6. Pour over meat loaf; bake 10 minutes more.

Stacked Enchiladas

Laura Doughty, Content Manager

Ingredients

  • 1lb – 1.5lb ground beef
  • 1 Onion (diced)
  • 2 Tbsp Taco Seasoning
  • 28 oz can Red Enchilada Sauce
  • 10 Corn Tortillas

Instructions

  1. Brown 1lb – 1.5 lbs ground beef
  2. Add one diced onion as the beef browns
  3. Add 2 TBSP taco seasoning (or your favorite spice mix)
  4. Add 28 oz can red enchilada sauce Let the mixture simmer and cook down, 5-10 minutes.
  5. Spray a casserole dish with nonstick spray.
  6. Tear 10 corn tortillas into strips.
  7. Layer the beef mixture, tortilla strips and grated cheddar cheese.
  8. End with cheddar cheese on top. Bake at 350 degrees for 30 minutes, or until bubbly.

Sformata

Alma D’Anca, Graphic Designer

Ingredients

  • 4 carrots, diced
  • 4 stalks of celery, diced
  • 1 large onion, diced
  • 2 cloves of garlic, diced
  • 1 pkg. of frozen string beans, thawed and diced
  • 2 pkg. of frozen chopped spinach, thawed and diced
  • 1 stick of butter
  • 3 eggs, beaten
  • 1 cup of bread crumbs
  • 1 cup of grated Parmesan cheese
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Saute the carrots, celery, onion, garlic, string beans and spinach in oil until soft.
  3. Put in stick of butter, stir until melted. Let vegetables cool.
  4. When cool, add eggs, bread crumbs and cheese to vegetables.
  5. Mix well. Add salt and pepper.
  6. Butter a pyrex dish and sprinkle with bread crumbs evenly on the buttered dish. Put vegetables in dish, spread evenly.
  7. Sprinkle bread crumbs on top. Put pats of butter (about 6) on top. Cover with foil and bake at 350 degrees for 45-60 minutes.
  8. Take foil off the last 15-20 minutes to brown the top.

Sausage Balls

Kate Welham, Senior Director of Institutional Giving and Development Operations

Ingredients

  • 3/4 lb (1 pkg) ground breakfast sausage (think Jimmy Dean’s)
  • 8 1/2 oz grated sharp cheddar
  • 2 1/4 cups Bisquick

Instructions

  1. Mix thoroughly in a large bowl (it may be easiest to hand-knead)
  2. Form into balls of 1-1 1/2″ diameter, place on cookie sheet
  3. Cook for about 17 minutes at 375 degrees NOTES This recipe freezes well if you only want to make half at once.

This recipe comes from my grandmother by way of my mother and if you make it right, it tastes like the ’50s. My grandmother served it as hors d’oeuvres for bridge parties and similar gatherings. My mom made it for my sister and me as an entree when we were small. I now make it when I’m entertaining and for my young daughter. In keeping with my grandmother’s, it is delicious, extremely simple and unapologetic about using commercially-produced products.

Kate Welham, Senior Director of Institutional Giving and Development Operations

Kielbasa and Rice

Krissy Cralle, Assistant Carpenter

Ingredients

  • 1 lb of kielbasa, cut into bite sized pieces
  • ¾ cup apricot preserves
  • ½  cup yellow mustard
  • water
  • rice

Instructions

  1. Mix preserves and mustard until combined.
  2. Add water until mixture is equal to 1 ½ cups.
  3. Saute kielbasa over medium-high heat until heated through.
  4. Add sauce, cover and simmer for about 15 minutes.
  5. Serve over cooked rice.

For a spicy variation, replace yellow mustard with spicy brown mustard or add ½ t red pepper flakes.

Krissy Cralle, Assistant Carpenter

Flan de Lucia

By Gabriela Jirasek. Director of Digital Strategy

Ingredients

  • 8 – 10 oz  flaked coconut  (best if lightly toasted on a cookie sheet in the oven)
  • 2 cans sweetened condensed milk
  • 1 can  evaporated milk
  • 4  whole eggs (beat eggs in a separate bowl)

Instructions

  1. Melt ¼ cup of granulated sugar in a nonstick pan until brown and syrupy but not burned (be careful, melted sugar is very hot and and sticks to everything, use a wooden spoon to stir and spread it).
  2. Pour into deep glass Pyrex pie pan carefully tilting pan to cover bottom with syrup (coat as much of the bottom of the pan as you can, experiment with the amount of sugar). Allow to cool.
  3. Mix together milk and eggs, (add coconut if you are using it and mix well).
  4. Pour mixture into prepared pie pan.
  5. Bake in a water bath (bain marie) 375 degrees for 1 hour 10 minutes.  The flan is done when center is no longer liquid.
  6. Allow to cool before un-molding by inverting on a serving plate (preferably with a lip or edge).

Cheesecake

Kelly Rose, Costume Shop Coordinator

Ingredients

Crust

  • 1 c graham cracker crumbs
  • 1/4 c sugar 1 tsp cinnamon
  • 1/3 c melted butter

Filling

  • 2 8-oz packages of cream cheese, room temperature
  • 4 eggs
  • 1 c sugar
  • 1 tsp vanilla

Topping

  • 1 pt sour cream
  • 1 c sugar
  • 1/2 tsp almond extract

Instructions

  1. Mix together crust ingredients and press into the bottom of a 9” round springform pan.
  2. Bake on 350F for 10 min, remove from oven and allow to cool.
  3. Meanwhile, mix together filling of cream cheese, adding 1 egg at a time and mixing well after each addition. Add vanilla and pour into the cooled crust.
  4. Tap the pan on the counter to remove any air bubbles.
  5. Bake at 350F for 30-40 min or until the middle is set.
  6. Remove from the oven and cool for at least 5 min. While cooling, turn oven heat up to 425F.
  7. While the filling bakes, mix together topping ingredients and allow to warm on top of the warm oven.
  8. After the cake has cooled, pour the warm topping onto the cake. (Sudden changes in temperature will cause a cheesecake to crack, so allow yourself extra time for the cake to cool before adding the topping.)
  9. Bake at 425F for 5-10 min. Cool and refrigerate before serving.

I’m definitely an adventurous cook and baker – I’ll try anything once! As such, a lot of the recipes I cook with are new-to-me and not family recipes, although there are plenty of good cooks in the family. When it comes to cheesecake, though, I never make anything except my mom’s recipe – because who can improve on perfection?

Kelly Rose, Costume Shop Coordinator

Coconut Cream Pie (or Frozen Pie)

Vikki Rodriguez, Manager of Individual and Major Gifts

Ingredients

  • A ready-to-use graham cracker or short bread Crust
  • 1 container of Cool Whip (extra creamy is my favorite)
  • 1/2 stick of Philadelphia Cream Cheese
  • 2 tbsp of Sugar
  • 1/2 cup of Milk
  • 1 cup of Shredded Coconut

Instructions

  1. Blend together: cool whip, cream cheese, sugar, and milk until creamy.
  2. Fold in coconut flakes and pour mixture into ready-to-use crust.
  3. Cover and freeze over night and you are ready to eat!

It’s a fun and easy recipe – perfect for summer events (though my family makes it for every holiday year round!). Feel free to experiment – I’ve replaced the coconut with blended strawberries or bananas, or key lime juice (just don’t add the milk if adding more liquid type fruits).

Vikki Rodriguez, Manager of Individual and Major Gifts

Sour Cream Pumpkin Pie

Jaclyn Jermyn, Publicity Coordinator

Ingredients

  • 1 cup firmly packed dark brown sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of ground ginger, nutmeg and salt
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream
  • 2 large eggs, beaten lightly
  • 1 cup evaporated milk
  • 1 unbaked pie shell

Instructions

  1. Preheat over to 400 degrees
  2. In a bowl, combine the sugar, flour, spices and salt
  3. In another bowl, whisk the pumpkin puree, sour cream, eggs and evaporated milk.
  4. Add the dry ingredients to the liquid and beat until smooth
  5. Pour filling into pie shell and bake for 50 to 60 minutes (or until set).

When I was growing up, my grandparents grew pumpkins on their farm. This pie became a staple in our house as soon as the pumpkins were ripe each year. Who needs to wait for Thanksgiving anyways?

Jaclyn Jermyn, Publicity Coordinator

Seven-Up Cake

Willa Taylor, Walter Director of Education and Engagement

Ingredients

  • 5 Eggs
  • 3 C Sugar
  • 2 Tbs Lemon extract
  • 1 1/2 C Butter
  • 3 C. All-purpose flour
  • 3/4 C. Seven-Up

Lemon Glaze

  • 2C Confectioner’s sugar
  • 4 Tbs. Fresh-squeezed lemon juice

Instrumctions

  1. Cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add flour, lemon extract, and 7-UP and blend well.
  4. Pour batter into greased and floured bundt pan.
  5. Bake at 325 degrees for 90 minutes.
  6. While baking, mix confectioners sugar with lemon juice to make glaze. When cooled, glaze.