EWU Diversity Week Cookbook 2013

Four Corners FoodCookbook

EWU Diversity Week

2013

Middle East and MediterraneanCaprese SaladBaba Ghanoush

KabsaFalafel

Europe and the AmericasQuiche Lorraine

Fry BreadMexican Rice and Beans

BratwurstKansas City Pork Ribs

AsiaGujarati Beans

Yakisoba NoodlesBul Kogi

Tandoori Chicken

DessertsKuwaiti Honey Cake

Date and Sesame BallsHawaiian Coconut Pudding

Stuffed DatesChinese Sesame Seed Balls

Pulut Inti KelapaMelktert

KœksistersBaklava

Pfeffernusse Cookies

AfricaSenegalese Chicken Yassa

Jollof RiceSambal

African Chop

Table of Contents

EWU Diversity Week 2013Middle East and Mediterranean


Caprese SaladIngredients3 vine-ripened tomatœs, sliced 1/4 inch thick1 pound fresh mozzarella, sliced 1/4 inch thick20 to 30 leaves fresh basil (about 1 bunch)Extra-virgin olive oilCoarse salt and pepper

DirectionsLayer alternating slices of tomatœs and mozzarella, adding a basil leaf betweeneach slice, on a large, shallow platter. Drizzle the salad with the extra-virgin olive oil and season with salt and pepper to taste.

EWU Diversity Week 2013

Baba GhanoushIngredients1 eggplant1/4 cup lemon juice1/4 cup tahini2 tbsp sesame seeds2 cloves garlic, mincedSalt and pepper to taste1 1/2 tbsp olive oil

DirectionsPreheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.

Place eggplant on baking sheet, and punch holes in the skin with a fork. Roast it for 30 to 40 minutes or until soft, turning occasionally. Remove from the oven and place into a large bowl of cold water. Remove from water and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium sized mixing bowl and slowly mix in olive oil. Refrigerate for up to 3 hours before serving. Serve with pita bread.

Middle East and Mediterranean


KabsaIngredients3 carrots, peeled and grated1 pinch ground nutmeg1 pinch ground coriander1/4 cup butter1 onion, finely chopped6 cloves garlic, minced1 - 3 lb whole chicken, cut into 8 pieces1/4 cup tomato sauce1 - 14.5 oz can diced tomatœs3 1/4 cups hot water1 cube chicken bouillon2 1/4 cups unrinsed basmati rice1/4 cup raisins1/4 cup toasted slivered almonds

DirectionsMix together the Kabsa Spice Mix ingredients, and set aside. Melt butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent (about 5 minutes). Add the chicken pieces and brown them over medium-high heat until lightly browned (about 10 minutes). Mix in the tomato sauce.

Stir in canned tomatœs with juice, grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, andthe Kabsa Spice Mix.

Bring the sauce to a boil, then reduce the heat to simmerand cover the pot. Simmer until chicken is no longer pink and juices run clear (about 30 minutes).

Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry (about 25 minutes); add raisins and a little morehot water, if necessary. Cover and cook for an additional 5 to 10minutes, or until rice grains are separated.

Transfer rice to a large serving platter and arrange the chickenpieces on top. Sprinkle the toasted slivered almonds over the dish.

Kabsa Spice Mix Ingredients1/2 tsp saffron1/4 tsp ground cardamom1/2 tsp ground cinnamon1/2 tsp ground allspice1/4 tsp ground white pepper1/2 tsp dried whole lime powder


FalafelIngredients1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans1 large onion, chopped2 cloves garlic, minced3 tbsp fresh parsley, chopped1 tsp coriander1 tsp cumin2 tbsp flourSalt and pepperOil for frying

DirectionsPlace dried chickpeas in a bowl and cover with cold water.Allow to soak overnight (omit this step if using canned beans).

Drain chickpeas and place in a pan with fresh water. Bring to a boil, and continue boiling for 5 minutes. Simmer on low heatfor about an hour. Drain and cool for about 15 minutes.

Combine the chickpeas, garlic, onion, coriander, cumin, saltand pepper (to taste), and flour in a medium sized bowl.

Mash chickpeas to ensure ingredients are well-mixed, or combine in a food processor (either should result in a thick paste).

Form the paste into small balls (about the size of a ping pong ball), then slightly flatten.

Fry in 2 inches of oil at 350 degrees Fahrenheit until golden brown (about 5 to 7 minutes). Serve hot. Serving Suggestions Falafel can be served as an appetizer with hummus and tahini or as a main course. Stuff pita bread with falafel, lettuce, tomatœs, tahini, and salt and pepper. Falafel can also be flattened into patties and served like a burger.

Middle East and Mediterranean

EWU Diversity Week 2013Europe and the Americas


Quiche LorraineIngredients6 oz bacon, diced1 small yellow onion, diced2 large eggs1 large egg yolk1 cup heavy creamGenerous pinch of freshly grated nutmegKosher saltFreshly ground white pepper4 oz shredded gruyère1 partially baked 9-inch pate brisee tart crust

DirectionsHeat a medium-sized, heavy saute pan over medium to low heat until hot but notsmoking. Add the bacon and fry, tossing frequently, for 9 to 10 minutes or until rendered. Transfer the bacon to a small bowl. Pour off all but about 2 tablespoons of the fat from the pan and reserve for another use. Add the onion to the pan and saute for 7 to 8 minutes or until soft. Transfer to the bowl with the bacon and let cool. Preheat oven to 400 degrees Fahrenheit.

Blend together the eggs and yolk in a small bowl. Stir in the cream and nutmeg, and season to taste with salt and white pepper. Spread the bacon mixture and gruyère in the bottom of the tart crust. Slowly pour in the egg mixture. Bake for 28 to 30 minutes, or until puffy and golden brown. Let cool slightly, cut into portions and serve.


Fry BreadIngredients4 cups white flour1/2 tsp salt1 tbsp baking powder1 1/2 cups lukewarm waterLard or shortening

DirectionsCombine all ingredients. Add about 1 1/2 cups water and knead until doughis soft but not sticky. Shape dough into balls the size of a small peach.Shape balls into patties by hand; dough should be about 1/2 inch thick. Make a small hole in the center of the round.

Fry one patty at a time, in about 1 inch of hot lard or shortening in a heavypan. Brown on both sides. Drain on paper towels and serve hot with honeyor jam.


Mexican Rice and BeansIngredients4 cans pinto beans2 cans tomato juice2 cans roasted red peppers2 cans roasted yellow peppers2 bunches cilantro, finely chopped1 cup chopped garlic2 cups salsa1/2 cup lime juice1/4 cup cuminSalt and pepper to tasteDirections

Drain and rinse pinto beans. Combine remainingingredients, and heat to 155 degrees Fahrenheit. Serve with fiesta rice.


BratwurstThe most common type of bratwurst you’ll find is precooked. Simply brownthem in a pan or on the grill to heat themup, and they will be ready to eat!

For uncooked bratwurst,you will want to do a bitmore. To get a nice, darkbrown color, brush them with beer before grilling or frying. Alternatively, sprinkle with a little sugar. The sugar will caramelize, giving the bratwurst a rich brown color.

To prevent the skin from splitting, heat them in hot (not boiling) water for 5 minutes. Dry them and sprinkle with flour, then fry in a pan with a little oil or butter.

For a different flavor, add fresh sage, rosemary, or oregano to the pan and brown the bratwursts with the herbs.


Kansas City Pork RibsSauce Ingredients1 cup ketchup1/4 cup water1/4 cup brown sugar1/4 cup vinegar3 tbsp olive oil2 tbsp paprika1 tbsp chili powder2 cloves garlic, minced1 tsp cayenne

DirectionsPrepare pork ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat. Prepare smoker or grill. You will want to hold a temperature of about 200 degrees Fahrenheit for 4 to 6 hours, so planaccordingly. Season with rib rub and place on grill or in smoker.

While ribs are cooking, prepare barbecue sauce. Heat oil in a saucepan, then add garlic and sautee until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes until thick. Cook ribs until the internal temperature of the meat reaches 145 degrees Fahrenheit. Brush with barbecue sauce continually during the cooking process.

Rub Ingredients1/2 cup brown sugar1/4 cup paprika1 tbsp black pepper1 tbsp salt1 tbsp chili powder1 tbsp garlic powder1 tbsp onion powder1 tsp cayenne

EWU Diversity Week 2013Asia

EWU Diversity Week 2013Gujarati Style Green BeansIngredients20 lbs green beans3/4 cup black mustard seeds1/4 cup chopped garlic3 tbsp red chili flakes3 tbsp sugarSalt and pepper to taste

DirectionsHeat oil and then add mustard seeds. When they begin to pop, add garlic and stir. Next, add the chili and stir. Add beans, sugar, and salt. Cook the beans for 7 to 8minutes, stirring continuously. Add salt and pepper to taste.

Asia

Yakisoba NoodlesIngredientsChopped cabbageBroccoli floretsSliced onionsSliced bell peppersShredded carrotsYakisoba Noodles

Sauce Ingredients4 cups sugar8 cups soy sauce2 cups sesame oil2 tsp white pepper4 tsp ginger powder4 tsp granulated garlic4 cups water

DirectionsStir fry vegetables until partially cooked. Add noodles and continue to cook until vegetables are done. Add sauce and toss.


Bul KogiIngredients25 lbs beef3 bunches green onion1/2 cup garlic, chopped2 qt soy sauce1 qt sesame oil2 cups sugar1 qt sherry1 tbsp black pepper1 bottle Thai sweet chili sauce Directions

Slice beef into thin strips.

Chop green onions. Combine onions with the rest of the ingredients and mix well. Marinate beef strips for at least 4 hours.Drain well.

Skewer beef on bamboo sticks, about 4ounces each.

Grill until done.

Asia


Tandoori ChickenIngredients1/3 cup mustard powder1/4 cup chopped ginger2 tbsp cumin seeds2 tbsp coriander2 tbsp turmeric1 tbsp hot chili powder1/4 cup lemon juice1/3 cup tomato paste1 cup canola oil2 qt plain yogurt50 ea. chicken breasts and legs

DirectionsMix mustard, ginger, cumin, coriander, turmeric, chili powder, and lemon juice.Add tomato paste and oil a little at a time, mixing well to form a smooth sauce. Stir in yogurt. Reserve 1/3 of marinade.

Prick chicken several times and place in 2-inch pans. Pour marinade overchicken. Marinate overnight, turning once.

Preheat oven to 350 degrees Fahrenheit. Arrange chicken on a rack and cook. Baste chicken to ensureeven browning.

Pan chicken and garnish with lemon wheels and parsley.

Asia

EWU Diversity Week 2013Africa


Senegalese Chicken YassaIngredients1/2 cup fresh lemon juice4 large onions, thinly slicedSalt and pepper to taste5 tbsp. canola oil3 lbs chicken tenders, cut into 1 1/2 - 2 inch pieces1 habanero chili pepper, pricked with a fork1/2 cup pimento-stuffed olives, sliced4 carrots, peeled and thinly sliced1 tbsp. dijon mustard1/2 cup waterPlain white rice, if desired

DirectionsPrepare marinade by mixing the lemon juice, onions, salt and pepper, minced chili and 4 tbsp. canola oil. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl and allow the chicken to marinade for at least 3 hours inthe refrigerator.

Remove the chicken from the marinade, reserving themarinade and the onions, and mark the chicken on theflat top. Remove the onions from the marinade and add to the steam kettle along with a tablespoon of oil.Cook until tender and translucent; add the reserved marinade. When the liquid is thoroughly heated, add the chicken, pricked chili, olives, carrots, mustard, andwater. When the Yassa has reached temperature, remove the chili. Stir well, and bring the Yassa slowly to a boil. Lower the heat and simmer, covered for about 30 minutes. Serve over cooked rice, if desired.

Africa


Jollof RiceIngredients1 lb parboiled rice1 can tomato puree1 onion, sliced3 cloves garlic4 tsp olive oil3 large red bell peppers, seeded and sliced1 bunch thyme, leaves picked1 tsp white pepper8 chicken bouillon cubes

DirectionsWith blender, blend tomatœs, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme, and white pepper.Add olive oil to the blended paste and set the mixture aside. Wash the rice in hot water until the water is clear. Drain through a fine sieve. Pour the rice and blended mixture into a pot with 4 cups of waterand stir with a wooden spoon. Set the stove to medium heat and place pot on stove. Let the mixture cook for 45 minutes while stirring every 15 minutes.

Africa

South African SambalIngredients2 cups grated carrots2 cups grated apples1/4 cup lemon juice1 tsp salt1 tsp minced garlic1 tbsp sugar1/4 cup rice wine vinegar1 1/2 tsp chopped fresh red chiliesFreshly ground black pepper, to taste1/4 cup chopped cilantro

DirectionsToss carrots and apples with lemon juice and salt. Let sit for half an hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving.


African ChopIngredients2 lbs stew beef, cut into 1 inch cubes3 beef bouillon cubes2 tsp salt1/2 tsp crushed red pepper1 tsp chili flakes1 tsp chili powder2 tbsp curry powder4 cups water4 slices bacon2 lbs collard greens, washed and drained, thinly sliced1 cup chopped onions1 - 28 oz. can tomato puree1/2 cup garbanzo beans, pureed

DirectionsIn a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat, cover, and simmer for 1 hour.

Cut the bacon strips into small pieces and fry in a skillet until all of the fat is rendered. Remove the bacon from the skillet and reserve. Saute the greens and the onions in the bacon fat for 4 minutes, stirring constantly.

Add the sautéed greens and the onions to the stew, as well as the tomato puree, reserved bacon, and garbanzo bean puree. Stir and simmer covered for 1 hour. Serve with rice.

Africa

EWU Diversity Week 2013Desserts


Kuwaiti Honey CakeIngredients1/2 cup all purpose flour1/2 cup granulated sugar3 eggs1/2 tsp baking powder1/3 cup oleo or butter1/2 tsp vanilla extract

Topping Ingredients1/2 cup oleo or butter3/4 cup slivered almonds1/3 cup honey3/4 tsp cinnamon1/2 cup granulated sugar

Desserts

DirectionsPreheat conventional oven to 400 degrees Fahrenheit. Grease 10” pan with oleo orbutter. Melt 1/3 cup oleo or butter in a small saucepan. Using an electric mixer, beat eggs, sugar, and vanilla until mixture turns white. Turn in the melted oleo or butter, and stir completely.

Using a sifter, sift baking powder and flour into the mixture, and mix well. Pourinto the greased 10” pan and bake for 10 minutes, or until an inserted fork comes out cleanly. Place 1/2 cup oleo or butter in saucepan and melt. Add sugar, honey, cinnamon, and almonds. Stirring occasionally, bring to a boil.

Pour topping over cake and return to oven to bake for another 15 minutes. Enjoy!


Date and Sesame BallsIngredientsDatesSesame SeedsWalnuts

Desserts

DirectionsRemove the seed from each date and mix the flesh to create a puree.

Take some of the sesame seeds and grind them to a coarse powder. Then take a small scoop of the date flesh, and flatten it into an approximate 5-cm diameter circle. Dip each side of the circle into the ground sesame seeds.

Place 2 half pieces of walnut in the middle of the date circles and close the dates around the walnut to make a ball. Roll in the whole sesame seeds.

Hawaiian Coconut PuddingIngredients2 cups coconut milk1 cup whole milk6 tbsp sugar5 tbsp cornstarch1/4 tsp vanilla (if desired)

DirectionsPour one cup of coconut milk into a saucepan. Combine sugar and cornstarch, stirring into the coconut milk. Add vanilla if desired. Stir over low heat, stirring consistently until thickened.

Add remainder of coconut milk and whole milk, and continue to heat and stir until thickened. Pour into an 8 - in. square pan and chill in a refrigerator until firm.


Stuffed DatesIngredients14 large soft Medjool dates, sliced lengthwise halfway through & pitted1 oz goat cheese at room temperature1 oz reduced fat blue cheese, at room temperature2 oz neufchatel (1/3 less fat cream cheese), at room temperature14 whole almondsAbout 2 tbsp walnut pieces

Desserts

DirectionsPreheat conventional oven to 400 degrees Fahrenheit.

Spread the almond and walnuts onto a small baking sheet and toast until fragrant. Remove nuts from baking sheet and allow to cool.

In a small bowl, stir together goat cheese and 1 oz neufchatel until well combined. Using a piping bag or a small spoon, stuff 7 pitted dates with goat cheese mixture. Gently press 2 almonds into each goat cheese stuffed date.

In a separate bowl, stir together the blue cheese and remaining 1 oz neufchatel until well combined. Using a piping bag or a small spoon, stuff the remaining pitted dates with the blue cheese mixture. Gently press a few walnut pieces into each blue cheese stuffed date.


Chinese Sesame BallsIngredients6 cups oil for deep-frying, or as needed1/2 cup white sesame seeds, or as needed3/4 cup brown sugar1 to 1 1/3 cups boiling water3 cups (about 400 grams) glutinous rice flour1 cup (about 200 grams) red bean paste

Desserts

DirectionsIn a wok or deep-sided, heavy saucepan, preheat the oil for deep-frying to 350 degrees Fahrenheit. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.

Dissolve the brown sugar in 1 cup of the boiling water.

Place the rice flour in a large bowl. Make a well in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (do not add more water if it is unnecessary).

Pinch off a piece of the dough roughly the size of a golf ball. Use your thumb to make a deep indentation in the dough, and then the thumb and index fingers of both hands to form the dough into a cup. Roll 1 tsp of the sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. It is important to make sure the red bean paste is completely covered. Continue with the remainder of the dough.

Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls.

Deep-fry the sesame seed balls, a few at a time, in the hot oil.

Once the sesame seeds turn light brown (about 2 minutes), use the backof a spatula or a large ladle to gently press the balls against the side ofthe wok or saucepan. Continue applying pressure as the balls turn goldenbrown and expand to approximately 3 times their normal size.

Drain the deep-fried sesame seed balls on paper towels. Serve warm.


Pulut Inti KelapaRice Cake Ingredients300 g glutinous rice150 ml coconut milk1/2 tsp salt1 pandan leaf, tie in knot

Desserts

DirectionsRinse the glutinous rice well and soak in a bowl of water for at least an hour.

Meanwhile, make the coconut topping. Put the chopped palm sugar in a saucepan withwater and cook until the sugar has dissolved. Simmer for a few minutes more until thesyrup has thickened slightly.

Add the grated coconut, stir and continue simmering until coconut is cooked and saucehas thickened. Remove from heat and cool.

Drain the soaked rice and give it another good rinse. Put the rice in a deep dish, and stir in the coconut milk, salt, and pandan leaf. Place in a steamer and steam for 30 minutes.Check that it’s cooked through, then fluff with a fork and remove from the heat and cool.

When the rice is cool enough to handle, shape it in a mold or any shape that you wish and top with sweetened grated coconut. Serve at room temperature.

Topping Ingredients500 g fresh grated coconut100 g dark palm sugar, roughly chopped75 ml water


MelktertPie Crust Ingredients1/2 cup margarine1/2 cup sugar1 egg2 cups flour, siftedPinch of salt, sifted

Desserts

DirectionsCream the margarine and sugar together and beat in theegg. Add the flour and salt, then knead until a soft doughis formed. Press the mixture into a greased circular piedish and bake at 350 degrees Fahrenheit for 15 minutes.

In the meantime, bring the milk and margarine for the fillingto a boil. Cream the sugar, eggs, corn starch, flour, and vanilla extract. Add some of the hot milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens. Do not boil.

Pour the filling into the pie crust and cool. Refrigerate the melktert and sprinkle with cinnamon to serve.

Filling Ingredients4 cups milk1 tbsp margarine1 cup sugar2 eggs3 tbsp corn starch3 tbsp flour1 tsp vanilla extractCinnamon for garnish


KoeksistersIngredients2 cups cake flour1 large egg3 tbsp butter1/2 cup butter milk3 tsp baking powder1/2 tsp saltCanola oil

Desserts

DirectionsMix dry ingredients first: cake flour, salt, and baking powder. Then rub with butter untilit turns into a fine texture like bread crumbs.

In another bowl, beat the egg roughly and add the buttermilk. Mix it gently for 2 minutes, then add to the dry ingredients. Knead the mixture gently for 5 minutes (if the dough begins to stick to your hands, try applying some oil to your hands beforecontinuing). Cover the dough with a damp cloth and leave it to sit for 4 hours.

While waiting for the dough, you can start working on the syrup. Heat all of the ingredients over medium - high heat in a covered pot, stirring frequently so that all of the ingredients dissolve. Once well dissolved, place the syrup in the fridge in order to cool (the syrup must be cooled before you fry the kœksisters). Roll your dough into cylinders about 7 cm long and 2 cm wide. Cut into 3 strips and braid the pieces together (you may use 2 strips if it is easier). Deep-fry the kœksisters in canola oil until they turn golden brown. Place on a kitchen towel after frying to absorb any excess oils, then dip in the cold syrup while kœksisters are still hot. Let cool for 5 minutes so that syrup sets before serving.

Syrup Ingredients3 cups white sugar2 cups water1 tsp ground ginger4 cardamom pods, crushedLemon juice from 1 small lemon


BaklavaIngredients1 - 16 oz package phyllo dough1 lb chopped nuts1 cup butter1 tsp ground cinnamon

Sauce Ingredients1 cup water1 cup white sugar1 tsp vanilla extract1/2 cup honey

Desserts

DirectionsPreheat oven to 350 degrees Fahrenheit, and butter the bottom and sides of a 9 x 13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll the phyllo dough, and cut the whole stack in half to fit the pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place 2 sheets of dough in the pan and butter thoroughly. Repeat until you have 8 sheets of dough, butter, and nuts, layering as you go. The top layer should be about 6 to 8 sheets deep.

Using a sharp knife, cut into diamond or square shapes down to the bottom of the pan. You may cut into 4 long rows to make the diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil the sugar and water until the sugar has melted. Add vanilla and honey, and let simmer for about 20 minutes.

Remove baklava from the oven and immediately spoon the sauce over it. Let cool. Serve in cupcake papers, and feel free to freeze any leftovers. Leave uncovered, as the baklava will get soggy if wrapped.


Pfeffernusse CookiesIngredients1 cup butter1 cup sugar2 large eggs1/2 cup white corn syrup1/2 cup molasses4 tbsp anise seed1/2 tsp allspice1/2 tsp cloves1/2 tsp nutmeg1 tsp baking soda1/3 warm water6 1/2 cups flour

Desserts

DirectionsPreheat the oven to 375 degrees Fahrenheit, and placerack in the center.

Cream butter and sugar in a large mixing bowl. Add the following ingredients one at a time, beating after each addition to incorporate: eggs, corn syrup, molasses, anise seed, cinnamon, allspice, cloves, and nutmeg.

Dissolve baking soda in warm water, add to mixture, and beat again. Add flour and beat until well mixed. The dough should be somewhat stiff.

Take a handful of dough and roll it into a long, cylindrical shape about one inch in diameter. Repeat until you have formed all of the dough.

Cut one inch pieces of dough from the cylinders and roll the pieces into small balls. Place dough balls onto lined baking sheets.

Bake for 10 to 12 minutes. The cookies are done when baked through and have begun to brown on top.

Roll cookies in powdered sugar while still warm, andenjoy!

GGayla Wright, Chair, President’s Committee on Diversity

Terrie Ashby-Scott, Co-Chair, President’s Committee on Diversity

President’s Committee on Diversity [PCOD] Events Subcommittee:Olga Baron

Humberto Cerrillo Kimberlee Davis

Nicole DeVon Alice Emerson

Ashely Gamboa Bayyinah Jeffries

Kara LaSota Trent Lutey

Caleb Morgan Colin Ormsby,

Gary Pratt Victor Rodriguez

Angela SchwendimanJœtta Sieglock

Ming Hua WengSandy WilliamsSally Winkle

Our outstanding Dining Services Staff

EWU’s 2nd Annual Diversity Week Event 2013is a collaborative initiative sponsored by:

With special thanks to:

Dr. Rodolfo Arévalo, President; Mary Voves, Vice President for Business and Finance; Mike Westfall, Vice President for Advancement; President’s Committee on Diversity;

Associated Students of EWU [ASEWU]; Dining Services; Office of Global Initiatives [OGI]; Student Activities, Involvement and Leadership [SAIL], Disability Support Services [DSS];

Social Work [Disability Studies Center]; EWU Libraries; EWU Pride Center; Women’s and Gender Studies; and Counseling and Psychological Services.

EWU Diversity Week Cookbook 2013

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Transcript of EWU Diversity Week Cookbook 2013