HOLIDAY RECIPES A variety of recipes from Denver VOICE vendors, board members, and staff to keep you warm during the holidays! FUDGE CAKE Nikki Lawson, Interim VOICE Operations Manager, Long-time Volunteer & Board Member This is my grandmother’s recipe, dating back to the Great Depression. INGREDIENTS: ☐ 1 C. Brown sugar ☐ 3/4 C. Melted butter ☐ 2 Eggs ☐ 1 C. Flour (it also turns out great with GF fl our) ☐ 2 T. Cocoa powder ☐ 1/4 C. Walnuts (optional) STEPS: 1. 2 T. cocoa 2. 2 T. melted butter 3. 2 T. milk or cream 4. Add powdered sugar to desired consistency 5. Beat eggs, add sugar and butter. Mix in fl our, cocoa and nuts. Bake at 300 degrees for 40 minutes. Mix icing ingredients well and ice while hot. HUNGER-ENDING CHICKEN NOODLE SOUP Brian Augustine, VOICE Vendor INGREDIENTS: ☐ 1 Package of chicken fl avor ramen ☐ 1 Small can of chicken breast ☐ 1 Small can of mixed vegetables ☐ 1 Bag of Cheetos ☐ Optional cheese for topping (I use two different cheeses) ☐ Optional seasoning (to your liking) STEPS: 1. Break apart ramen packet. 2. Put in microwave-safe bowl. 3. Add the spice packet. Then add any other seasoning you’d like to include. 4. Fill the bowl with water to the desired level. 5. Cook in microwave for 1.5 minutes. 6. Stir thoroughly. 7. Add chicken breast can contents, liquid and all. 8. Drian mixed vegetables and add them to the bowl. 9. Stir again. 10. If desired, sprinkle the cheese on top. 11. Cook again in the microwave for 2 minutes. 12. Add a little cold water to stop the noodles from cooking. 13. Smash up Cheetos. Mix them in with the soup. INGREDIENTS: ☐ 1 lb. Butter ☐ 1 lb. / 1 Package mozarella cheese ☐ 1 Package of sliced ham ☐ 24 oz. Jar of marinara sauce ☐ 8 Pieces of chicken breast ☐ Salt & pepper/other seasonings to your liking STEPS: 1. Tenderize chicken breast and season. 2. Blend butter with garlic, salt & pepper, and cheese. 3. Roll ham in the mixture & wrap around chicken breast pieces. 4. Place the chicken on a baking sheet & pour marinara sauce over it. 5. Bake at 350 for 30 minutes. 6. Serve with steamed veggies/green beans. 7. Blend butter with garlic, salt & pepper, and cheese. INGREDIENTS: ☐ 1-1 lb. Loaf of White Bread ☐ 3 Ribs of Celery, fi nely chopped ☐ 1/4 C. Leaves from Tender Inner Ribs, very fi nely chopped ☐ 1/2 C. Onion, fi nely chopped ☐ 2 T. Parsley ☐ 3 T Poultry Seasoning(to taste) ☐ 1 & 1/2 t. Salt ☐ 1/2 t. Fresh Ground Pepper ☐ 1 & 1/2 to 2 C. Broth, Swanson’s Chicken Broth is good ☐ Additional broth to moisturize if needed. ☐ 4 T. Butter ☐ 1 Egg ☐ 1/2 C. Milk ☐ 1 Turkey liver ☐ Optional - 1/4 C. White soda of any kind; adds to the fl avor. HAWAIIAN-STYLE SPAM MUSUBI, OR ALOHA SNACK Breez, VOICE Vendor INGREDIENTS: ☐3 C.s of Cooked rice ☐1 Can of Spam ☐3 Sheets of Nori (seaweed) ☐½ t. of Furikaki seasoning (optional) ☐3 Eggs (optional) ☐2 T. of Teriyaki or soy sauce ☐2 T. of White cooking wine ☐2 t. of Sugar ☐1 Clove of garlic (sliced thinly or crushed) ☐Sesame seeds (optional) STEPS: 1. Cut nori into 3-inch-wide strips. 2. Slice Spam into 1-inch lengths (comes out to 9-10 slices). 3. Fry Spam in a pan for 3-4 minutes on each side. 4. Add teriyaki sauce to the pan and fl ip both sides (1-2 min.). 5. Place a sheet of nori on a plate. 6. Add a scoop of rice on top of the nori and press down. 7. Add the cooked Spam next. 8. Wet the ends of the nori with the teriyaki sauce and fold to the middle, with the garlic (crushed inside, or folded, if the garlic is sliced). 9. Sprinkle with sesame seeds. 10. Serve hot, or wrap in plastic wrap and chill in refrigerator. STEPS: 1. Preheat oven to 350 2. Cut bread into 1/2-inch squares. Best to dry overnight. Or you can put them in the oven for day on warm. (If you use the oven method, watch, so they do not toast.) 3. In a large bowl, mix bread crumbs and poultry seasoning. Set aside. 4. In a large skillet, put 1 & 1/2 C. broth & butter, heat on medium until butter is melted. Add celery, celery leaves, parsley, salt, pepper, onions, and turkey Liver. When turkey liver just starts to lose the red color, take it out, smash it with a fork, and cut up to a mush, very, very small. 5. Put it back in broth mixture. 6. Cook until celery and onions are tender. Add broth as needed. 7. Pour the broth mixture over the bread. 8. Take a small bowl, mix up egg like you are scrambling it. 9. Add milk to the egg. Pour this over the bread/broth mix. 10. *Optional white soda can be added here. 11. Mix thoroughly together. (I taste it to see if it needs more poultry seasoning. The poultry seasoning gets stronger in cooking, so be careful.) 12. You do not want the mix to be soggy, it should appear moist but fi rm. Turkey Method: Rinse the inside of the turkey thoroughly with cold water, Salt inside of both ends. Stuff with dressing and sew the skin fl aps onto the turkey. Baking Dish Method: 1. Lightly butter a baking dish large enough to hold the stuffi ng. (It can mound up a little.) 2. Drizzle with 1/2 C broth. 3. Cover and cook in a preheated oven at 350, for 30-45 min. 4. For crusty stuffi ng, remove cover for the last 15 min. CHICKEN LEBLANC Lando Allen, VOICE Vendor POULTRY STUFFING Cabal Yarne, VOICE Board Member 4 DENVER VOICE December 2022
5 Publizr Home