Ronald McDonald House Cook Book

[Gyasi]

Hey Ronald McDonald Past and future PL’s,

My name is Gyasi from HOBA and I am putting together a cook book as a resource for future project leaders to use when leading and cooking meals for the families at Ronald McDonald house. I know a few recipes myself but I bet you guys have the real expertise when it comes to cooking for Ronald McDonald.

So, If you’re interested post a few of your ideas on how to prepare your recipe and the ingredients needed. It can be a tasty breakfast or a delicious dinner for 15-20 people with a vegetarian option.

[Gyasi]

Heres the first of many post.

This first ones by Kimberly,

For fun, since April 2006:
• PL’d for RMD 35 times
• Donated over 100 hours
• Donated over $1,750

Here are some of my favorite recipes:

Chicken Cacciatore: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacc...

Chicken Vesuvio: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesu...

Eggplant Manicotti: http://www.epicurious.com/recipes/food/views/Eggplant-Manicotti-wit... (make eggplant ahead of time)

Pork Tenderloin with Sage Corn Bread Crust: http://www.epicurious.com/recipes/food/views/Roasted-Pork-

Tenderloin-with-Sage-Corn-Bread-Crust-105724

Chicken and Dumplings: http://www.foodnetwork.com/recipes/tyler-florence/chicken-and-dumpl... (Use Safeway rotisserie chicken and pre-made stock)

Baked Chicken Cheese Enchiladas: http://www.foodnetwork.com/recipes/sara-moulton/baked-chicken-chees...

Meatloaf Muffins with Barbecue Sauce: http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-wit...

Deluxe, Divine Chicken Divan: http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-wit...

Italian Baked Chicken and Pastina: http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-baked-
chicken-and-pastina-recipe/index.html

Lemon-Herb Chicken: http://www.epicurious.com/recipes/food/views/Lemon-Herb-Chicken-wit...

Kim

[Gyasi]

Vegetarian Chili

from Andrea Seid, This chili won 2nd place at the Chinese Hospital's health food challenge!

Serving size: ~8-10 people
Time to cook: ~2 hours
Ingredients
1 tablespoon olive oil
1/2 onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
2 stalks celery, chopped
1 green bell peppers, chopped
1 jalapeno peppers, chopped
3 cloves garlic, chopped
1 7oz can diced green chile peppers, drained
2 (12 oz) packages vegetarian protein crumbles
1 (28 oz) can whole peeled tomatoes, crushed
1 (28 oz) can diced tomatoes, drained
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 oz) can kidney beans, drained
1 (15 oz) can garbanzo beans, drained
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn

Directions:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell pepper, jalapeno pepper, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian protein crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

Mix the tomatoes into the pot. Add chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.

Stir in the corn, and continue cooking 5 minutes before serving.