CHOCOLATE PIZZA (Serves 20)
Submitted by Diane Felices, parent of Annette Felices from Middletown, MD

Ingredients:
2 cups semisweet chocolate morsels
16 oz. white almond bark, divided
1 cup crisp rice cereal
1 cup peanuts
2 cups mini marshmallows
1 (6 oz.) jar red maraschino cherries, drained & cut in half
2 T. drained green maraschino cherries, quartered
1/2 cup shredded coconut
1 t. vegetable oil

Preparation:
Combine chocolate morsels and 14 ounces of the almond bark in a heavy 2-quart saucepan. Cook over low heat until smooth, stirring constantly. Remove from heat. Add cereal and peanuts. Mix well. Stir in marshmallows. Spread in a greased 12-inch pizza pan. Top with the cherries. Sprinkle with coconut. Combine the 2 remaining ounces of almond bark and oil in a 1 quart saucepan. Cook over low heat until smooth, stirring constantly. Drizzle over the chocolate mixture. Chill, covered until set. Store at room temperature.

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KIELBASA STEW 
Submitted by Dana Bailey, parent of Matthew Bailey from Silver Spring, MD

Ingredients:
1 lb. kielbasa or similar precooked smoked sausage (mild)
1 green pepper
1 large onion
1 clove garlic, chopped
Pinch of oregano and Italian spices
Salt & pepper to taste

1 quart tomatoes for cooking
1 small can tomato sauce
1 small/medium head cabbage (cut into fork sized chunks)
1 package medium egg noodles

Preparation:
Chop first set of ingredients into bite size pieces and sauté in oil in a large cooking pot. Add canned tomatoes and tomato sauce. Simmer and stir until bubbly. Taste and adjust seasoning as needed. Finally, add cabbage and stir into mixture (add water/wine if more liquid is needed). Simmer about 15 minutes until cabbage is tender. Serve over egg noodles. 

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SALMON WITH BLACK BEAN & MANGO SALSA (Serves 2-3)
Submitted by Ursula Leonhardt, parent of Cardiua Leonhardt from Madison, NJ

Ingredients:
1 lb. thick salmon fillet, skinless, cut into 4-6 oz. pieces

Salmon Marinade:
1 t. honey
2 t. soy sauce
1 T. olive oil
Fine sea salt
Freshly ground pepper

Black Bean & Mango Salsa:
15 oz. black beans, drained & rinsed
1 soft mango, diced
1/2 t. ground cumin
1 T. olive oil
1/2 cup chopped cilantro
2 fresh limes, juiced, divided
2 T. minced red onions
1/8 t. fine sea salt
Freshly ground pepper

Preparation:
To make the marinade: mix honey, soy sauce, olive oil, pinch of sea salt and a few grinds of pepper together for salmon marinade. Place salmon in marinade for at least 20 minutes and up to 2 hours.

Mix together remaining ingredients to make black bean salsa. Prepare the salsa early in the day, if possible, to allow flavors to blend. In a heated grill, grill pan, or sauté pan, add salmon and sear on all sides until nicely browned. Place a large spoon of salsa on a plate and put the salmon on top. Garnish with fresh cilantro sprigs.

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SOUTHERN SWEET POTATOES (Serves 8) 
Submitted by Claudia Dadourian, parent of Melissa Dadourian from Silver Spring, MD

Ingredients:
4 lbs. sweet potatoes
1/2 cup butter or margarine (1 stick), softened
1/3 cup bourbon
1/2 cup orange juice
1/4 cup brown sugar, packed
1 t. salt
1/4 t. cinnamon
1/8 t. nutmeg
1/3 cup chopped pecans

Preparation:
Cook potatoes until tender; drain. Place in large bowl and mash. Add remaining ingredients, except nuts. Beat until mixture is smooth and fluffy. Turn sweet potato mixture into a 2-quart casserole that has been lightly buttered. (Recipe may be made ahead up to this point—cover and chill until ready to bake). Sprinkle nuts around the edge to make a border. Bake at 350º for 45 mintues or until lightly browned and heated through. 

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DEE’S APPLE CAKE (Serves 12)
Submitted by Kelley Solovieff, parent of Katie Solovieff from Annapolis, MD

Ingredients:
3 large golden delicious apples cord sliced, skins on
1 cup raisins
1 cup walnuts
1/3 cup orange juice
3 eggs
2 cups sugar
1 T. vanilla
1 cup oil
3 cups flour
1/2 t. nutmeg
1 t. soda
1 t. cinnamon
1 t. salt (optional)

Preparation:
Pour orange juice over apples. Cover nuts and raisins with a sprinkle of flour and set aside.  Mix beaten eggs, sugar and vanilla. Add flour, spices and then the oil. Mix well. Add apple mixture, nuts, and raisins. Mix well.  Pour into greased and floured tube style pan. Cook at 350º for 1 hour and 10 minutes. 

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SPINACH AND RICE (SPANAKORIZO) (Serves 6)
Submitted by Andrea Sharkey, parent of Stephen Sharkey from Washington, NJ

Ingredients:
1 medium sized onion, finely chopped
1 bunch leeks, washed and chopped (or 2 bunches green onions, chopped)
6 T. olive oil
3/4 cup long grain rice
1 clove garlic, minced
2 lbs. fresh spinach, washed and chopped cCan be replaced with frozen spinach, thawed and drained)
1 1/2 cups chicken or beef broth
1 t. salt
Freshly ground pepper
Lemon wedges (optional)

Preparation:
Sauté onion and leeks in oil until limp. Add rice, garlic, spinach, broth, salt and pepper. Cover and simmer for 20 minutes, or until rice is tender. Serve hot with lemon wedges, if desired.

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PUMPKIN MUFFINS (Makes 15 muffins)
Submitted by Sue Dudley, parent of Sarah Dudley from Mt. Airy, MD

Ingredients:
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
1/2 cup molasses
3 eggs
1 t. vanilla
2 cups pumpkin
3/4 cup orange juice
2 cups flour
1 cup whole wheat flour
1 cup oats
2 t. cinnamon
1/4 t. cloves
1 t. mace
1 t. ginger
2 t. baking powder
1 t. soda
1/2 t. salt
1 cup nuts
1 cup raisins
1 cup chocolate chips

Preparation:
Cream the oil, sugar, brown sugar, molasses, eggs, vanilla, pumpkin and orange juice together. Mix the flour, whole wheat flour, oats, spices, baking powder, soda and salt together. Combine both. Add nuts, raisins and chocolate chips. Bake in lined muffin pan at 350º for 20 minutes.

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BLUEBERRY BUCKLE 
Submitted by Kathi Britton, parent of Jessica Britton from Gibbstown, NJ

Ingredients:
1/2 cup butter or margerine
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 1/2 t. baking powder
1/4 t. salt
1/2 cup milk
2 cups fresh blueberries
Cinnamon and sugar

Preparation:
Thoroughly cream butter and 3/4 cup sugar. Add egg and beat until light and fluffy. Sift together 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk.  Gently stir in 1 1/2 cups blueberries. Spread in greased pan. Top with remaining berries.  Sprinkle with cinnamon and sugar mixture to taste. Bake at 350º for 45 minutes in a square brownie pan or 8 or 9-inch round cake pan.
OPTIONAL: Spread cake batter (without berries) in greased pan. Top with 2 cups of blueberries. Mix 1/2 cup flour, 1/2 t. cinnamon. Cut with 1/4 butter until crumbly. Sprinkle over berries and bake.

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NO PECK CHICKEN (Serves 6+)
Submitted by Claire Kwiatkowski, parent of Sarah Kwiatkowski from Westminster, MD

Ingredients:
6 boneless chicken breasts
1 box of rice
1 jar of orange marmalade
2 cups orange juice
1 cup water (if needed)

Preparation:
In large baking dish, spread uncooked rice. Place chicken over rice. Heat marmalade and orange juice for 1 minute in microwave. Stir until well blended. Pour over chicken and rice. Be sure to soak all the rice in the corners. Cover tightly with foil. Cook at 350º for 1 hour.

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CREAM OF ROCKFISH SOUP (Serves 6)
Submitted by Mark Smith, parent of Ryan Bell from Rockville, MD

Ingredients:
1/2 t. minced garlic
1/4 t. unsalted butter
1 bunch chopped spring onions (just stems)
2 T. finely shredded & chopped carrots
2 T. flour
2 cups chicken broth, unsalted
2 cups whipping cream
1 t. Worchestershire sauce
1 t. salt
1/4 to 1/2 t. red cayenne pepper
1/4 cup sherry
1 1/2 to 2 cups of finely shredded, cooked rockfish (or other mild, white fish)

Preparation:
In a soup pot, melt butter. Sauté garlic, onions and carrots until tender. Over medium heat add flour to butter mixture, stirring frequently for 1 1/2 to 2 minutes.  Lower heat and whisk in broth and cream.  Return to medium heat, stirring frequently until mixture thickens.  Add worchestershire sauce, salt, cayenne pepper and sherry. Finally add fish. Simmer for 20 minutes. Garnish with fresh parsely and paprika. 

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BLACK CHERRY DESSERT (Serves 6-8)
Submitted by Cyndie Smith, parent of Ryan Bell from Rockville, MD

Ingredients:
1 can cherry pie filling
1 can pitted dark cherries, drained
3/4 cup bisquick
1/2 chopped nuts (pecans are best)
1/4 cup sugar
1/2 t. cinnamon
1/4 cup margarine, formed

Preparation:
Mix pie filling and cherries in an ungreased small casserole dish.  In another bowl, mix together bisquick, nuts, sugar and cinnamon. Cut in the margarine. Sprinkle topping over the cherry mixture. Bake at 375º for 35 minutes or until crispy brown on top and cherries are slightly bubbling. Serve warm with ice cream!

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MOM’S POTATOES (Serves 8-10)
Submitted by Marcia BarenBregge, parent of Emily BarenBregge from Upper Marlboro, MD

Ingredients:
5 lbs. red skin potatoes
1 lb. fried bacon, broken into small pieces
2 medium onions, chopped
2 cups mayonnaise
1 lb. Colby cheese, shredded

Preparation:
Boil potatoes, cool. Peel and cut into small pieces. Add rest of ingredients and mix well. Bake at 350º for 30 minutes. 

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TEXAS SHEET CAKE (Serves 20)
Submitted by Nadine Rae Garrett, parent of Justin Garrett from Chesapeake Beach, MD

Ingredients:
Cake
2 sticks oleo
1 cup water
4 T. cocoa
2 cups sugar
1 cup sour cream
2 eggs
2 cups flour
1 t. baking soda
1/2 t. salt

Frosting
1 stick oleo
4 T. cocoa
6 T. milk
1 box confections sugar
1 t. vanilla  

Preparation:
Cake
Lightly grease a jellyroll pan. Heat oleo, water and cocoa to a smooth paste. Remove from heat. Mix together flour, soda and salt. Add sugar, eggs, sour cream and flour mixture to cocoa mixture. Mix well. Spread into prepared pan. Bake at 350º for 20-30 minutes.

Frosting
Frost while cake is still warm. Melt oleo, cocoa & milk in pot. Bring to a boil, stirring constantly. Remove from heat. Add confections sugar and vanilla. Pour and spread on cake.

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O’HENRY BARS 
Submitted by Karen Teach, parent of Jamie Teach from Big Pool, MD

Ingredients:
1 cup sugar
1 cup light corn syrup
1 1/4 cups peanut butter
6 cups Special K cereal (crushed)
2 cups chocolate chips

Preparation:
Combine sugar and corn syrup. Bring to a boil. Remove from heat and stir in peanut butter. Stir until smooth. Add Special K cereal. Mix well. Press mixture into a greased 13” x 9” pan. Melt chocolate chips and spread over cereal. Cool and cut into bars.

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COLESLAW (Serves 8)
Submitted by Judy Ledford, parent of Amy Ledford from Pasadena, MD

Ingredients:
1 head cabbage
1 carrot
1/2 cup sugar
1/2 t. salt
1/2 t. pepper
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup buttermilk
2 1/2 T. lemon juice
1 1/2 T. white vinegar

Preparation:
Grate cabbage and carrots. Mix together sugar, salt, pepper, mayonnaise, milk, buttermilk, lemon juice and vinegar. Blend with a whisk. Pour over cabbage and carrot mixture and mix together.

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ORZO SALAD WITH SESAME DRESSING (Serves 10-12)
Submitted by Holly Kalnoske, parent of Scott Kalnoske from Annapolis, MD

Ingredients:
1 lb. orzo, uncooked
1 T. sesame oil
4 carrots, cut into thin strips
2 cups raisins
1 cup sunflower kernels, toasted
2 T. chopped fresh parsley
2 T. sliced green onions
Sesame dressing (see below)

Preparation:
Cook orzo in boiling salted water 8 mintues or until tender. Drain. Rinse with cold water. Drain. Combine orzo and oil, tossing gently. Spoon half of orzo into a large glass bowl. Top with half each of carrot strips, raisins and sunflower kernels. Repeat layers. Drizzle 1 cup of Sesame Dressing over the top. Combine parsley and green onions. Sprinkle evenly over salad. Serve with reaminig Sesame  Dressing.

SESAME DRESSING
Ingredients:
3/4 cup corn oil
1/2 cup rice vinegar
1/4 cup sesame oil
1 T. salt
1 T. sugar
2 T. grated orange rind
1 t. pepper
1 t minced fresh ginger
1 t. soy sauce
1/2 t. minced garlic
1/4 t. dried crushed red pepper

Preparation:
Place all ingredients in container of an electric blender or food processor. Process until smooth, stopping once to scrape down sides. Should yield 1 2/3 cups.

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MUSHROOM & ONION STRUDEL (Serves 5)
Submitted by Linda Goldman parent of Laura Goldman from Crofton, Maryland

Ingredients:
4 large portabella mushrooms (or other mushrooms)
1 1/2 cup thin sliced onions
1/8 cup margarine
1 t. flour
1 tsp. Brown sugar
1/2 t. cumin
1/2 cup vegetable broth
3/4 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
8 oz. Can crescent rolls
Salt & pepper to taste

Preparation:
Melt margarine and cook onions for 15 minutes until caramelized. Remove to bowl. Cook mushrooms until browned, return onions to pan. Add flour, sugar, seasonings and broth to mushroom and onion mixture in pan. Cook until thickened. Separate crescent roll dough into the eight triangles. Combine to make four larger triangles. Place in a row  on a greased, foil covered baking sheet. Spoon mixture onto dough. Sprinkle with mozzarella and parmesan cheeses. Braid dough to seal. Sprinkle sesame seeds over top if desired. Bake at 375º for 20 mintues. Serve with sour cream on the side.

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