Atjar - Indonesian pickled vegetables
By Vasant Marathe - 311

INGREDIENTS:

• 3 medium cucumbers, de-seeded and cut into matchstick sized pieces
• 1 small onion, finely sliced
• 1 large clove garlic, diced
• 1 red bell pepper, cut into matchstick sized pieces
• 1 finely diced chili pepper, depending on desired level of hotness
• 1 dash of fish sauce, if desired
• Small amount of diced cilantro for garnish, if desired
• 1/4 cup white vinegar
• 1-2 tbsp sugar, depending on level of desired sweetness
• 1 tsp turmeric

INSTRUCTIONS:

• Salt (approximately 2-3 tbsp) cucumber, onion, and bell pepper pieces in a strainer. Let drain, about one hour and rinse with cold water.
• In a small saucepan, boil vinegar, sugar, and turmeric - let liquid cool.
• Combine vegetables with cooled liquid and add a dash of fish sauce to taste. Garnish with freshly diced cilantro. Enjoy!



Broccoli Casserole
By Traci McDonell - Communications

INGREDIENTS:

• 2 packages of frozen broccoli
• 1 cup of mayonnaise
• 1 can cream of mushroom soup
• 1 large or 2 small eggs
• 1 medium onion, chopped
• 1 cup cheddar cheese, grated
• 1 cup cheese crackers, crushed
• salt and pepper to taste

DIRECTIONS:

• Cook broccoli, drain and put in casserole dish
• Mix together all of the remaining ingredients except cheese crackers.
• Pour mixture  over broccoli and sprinkle cheese crackers on top
• Bake at 400 degrees for 20 minutes.
• Note: Mixing the broccoli with the cheese mixture is even better!



Cornbread Dressing
By Lisa Wilson - Parks and Recreation

INGREDIENTS:

• 1 pan of cornbread (crumbled)
• 2 large boxes chicken broth
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 bag Pepperidge Farm seasoned cornbread crumbs
• 1 large onion diced
• 1 1/2 cups celery diced
• 4 tbsp poultry seasoning
• 4 tbsp sage
• 1 stick butter

INSTRUCTIONS:

• On medium, heat 1 box of chicken broth, onion and celery, poultry seasoning, sage and butter until onion and celery are tender.
• Add the mix to cornbread, bread crumbs, cream of chicken soup, and cream of celery soup.
• Mix well and add remaining chicken broth a little at a time until you get it to a moist consistency but not runny.
• Bake at 350 degrees 30-45 minutes or until it starts to turn brown.



Cranberry Jalapeno Cream Cheese Dip
By Becky Kreisa - Knoxville Police Department

INGREDIENTS:

• 12 oz. fresh cranberries
• 4-5 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeds removed, finely diced
• 1 cup sugar (may use more or less, to taste)
• 1/2 tsp ground cumin
• 2 tbsp fresh lemon or lime juice
• 1/4 tsp salt
• Two 8 oz packages cream cheese, softened (may use light or regular)

INSTRUCTIONS:

• Pulse cranberries in food processor or blender, until coarsely chopped.
• Add the green onions, cilantro, jalapeno, sugar, cumin & lemon or lime juice, and salt; pulse until ingredients are well combined and finely chopped.
• Transfer the mixture to a covered container and refrigerate 4 hours (or overnight) so flavors meld.
• When ready to serve, spread the cream in an even layer on a 9” pie dish or serving plate. Top with cranberry-jalapeno mixture.
• Refrigerate up to one hour before serving; serve with crackers. (Makes a festive holiday dip)!




Crockpot Mac and Cheese
By Laurel Murphree - Human Resources

INGREDIENTS:

• 16 oz box of dried elbow macaroni pasta
• 3 tbsp olive oil
• 3 tbsp of butter cut into small cubes (salted or unsalted is fine)
• 2 (12 oz each) cans of evaporated milk
• 1 1/2 tsp kosher salt
• 1/2 tsp dried mustard powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• Few dashes of hot sauce (Optional but definitely recommended. It doesn’t add any spice at all)
• 4 cups shredded cheddar cheese
• 8 oz block of Velveeta cut into small cubes (feel free to use more as needed)

INSTRUCTIONS:

• Cook elbow macaroni for 4 minutes then drain. This will likely be less time than the box says to cook it for, but we want to under cook it.
• Lightly spray the insert of a 6 quart or larger slow cooker with nonstick cooking spray and add cooked pasta.
• Top with olive oil and butter, stirring to combine well.
• Add all remaining ingredients and stir.
• Cover and cook on LOW for 2 hours, stirring after one hour. After 1 hour, the pasta may be slightly stuck, just give it a good stir and it’ll loosen up.
• When the second hour is up, give the mac and cheese a good, solid stir and you’ll see the cheese sauce come together.

NOTES:

• Recipe serves approximately 12 as a side dish, and 4-6 as a main course.
• For best results, shred your own cheese from a block. The pre-shredded cheeses are coated in anti-clumping/caking additives which prevent the cheese from melting as well as it should.
• I use 2 (8 oz each) blocks of medium sharp cheddar cheese to get the 4 cups, but depending on the grater and cheese you use, You may need a bit less. I would buy two just to be sure.



Deviled Eggs
By Kyndra Brewer - Special Events

INGREDIENTS:

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1 tsp vinegar
• 1 tsp mustard
• salt

INSTRUCTIONS:

• Halve hard cooked eggs lengthwise
• Remove yolks and mash with fork
• Stir in mayonnaise, vinegar, mustard and 1/8 tsp salt
• Stuff egg whites with yolk mixture
• Garnish with paprika, or parsley if desired
• Makes 12 servings



Dominican Carrot Rice
By Angie McIntyre - Law

INGREDIENTS:

• 1 large shredded carrot
• 1 large onion diced (I like white or red)
• 3 tbsp olive oil or butter (Kerrygold butter is my favorite)
• 4-6 cups cooked white rice (long grain is best) (if you already have leftover white rice, make sure to consume the day after you make it)
• 1/2 cup vegetable or chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup pecorino cheddar
• Cooked bacon (optional) just because it looks pretty

INSTRUCTIONS:

• Heat oil or butter over medium heat and sauté carrots and onions, stir and cook, covered for a couple of minutes until onions are translucent and carrots are cooked.
• Add cooked white rice and mix well.
• Add half or all of the broth and cook over low heat for 2 minutes. If too dry, add more broth. Stir in cheeses and voila!

How to make white rice the proper way

INGREDIENTS:

• 3 cups water or broth (if using salted broth, omit salt)
• 2 cups rice (I prefer long grain)
• 1 tsp salt
• 2 tbsp extra virgin olive oil or real butter (Kerrygold)

DIRECTIONS:

• In a medium saucepan heat water or broth over medium heat. When the water or broth reaches boiling point, add the rice and cook, stir regularly to prevent from sticking to the bottom.
• When the water has evaporated, cover with lid and cook over very low heat (but enough to generate steam) for 15-20 minutes.
• Remove lid, add oil or butter and stir. Cover again for 5 more minutes. It should be firm but soft. If necessary cover again and leave for another 5 minutes.
• As soon as its ready, remove from pot and place in a serving dish. Fluff with fork and enjoy.



Mammaw's Dressing
By Traci McDonell - Communications

INGREDIENTS:

• 1 1/2 cup chopped celery
• 2 medium chopped onions
• 2 eggs
• 4 tbsp of sage (super hot, may want to cut this in half!!)
• 1/2 tsp thyme
• 1 large bowl of crumbled dry bread (cornbread, biscuits, light bread, stuffing mix, etc.)
• 1 1/2 tbsp pepper
• 1 1/2 quart broth

DIRECTIONS:

• Mix all ingredients and place in a baking pan(s). Depending on the thickness you like, it could be one large 13 x 9 pan or two smaller pans.
• Bake at 350 degrees for about 20 minutes



Orange Sugared Cranberries
By Elaine Frank - Special Events

INGREDIENTS:

• 1 cup granulated sugar divided
• 1/2 cup water
• 8 oz fresh cranberries rinsed and picked through
• 1 tbsp freshly grated orange zest

EQUIPMENT NEEDED:

• Stainless steel wire racks
• Rimmed baking sheets 16 3/4" x 12"

INSTRUCTIONS:

• Place a large wire rack over a baking sheet and set aside.
• Place 1/2 cup of the granulated sugar in a medium saucepan with the water. Heat over medium low until the sugar dissolves.
• Add the cranberries and stir until well coated.
• Using a slotted spoon, remove the cranberries from the simple syrup, allowing excess syrup to drain back into the pan.
• Place the candied cranberries in a single layer on the wire rack and let stand 1 hour until dried.
• Place the remaining 1/2 cup granulated sugar in a medium bowl and toss with the orange zest until thoroughly combined. Roll the cranberries in the sugar until well coated, then place back on the wire rack and let stand for another hour or so at room temperature to dry. Enjoy!

NOTES:

• Pro tip: Prep candied cranberries up to a day in advance as they take time to dry. I don’t recommend prepping them earlier as the sugar may weep and cranberries may moisten over time.
• Dry sugared cranberries thoroughly, store in an air tight container at room temperature and use within 3-4 days for best results.
• You will have simple syrup left, which works wonderfully in cocktails or brushed over cakes. Simply store in the refrigerator in an air tight container for up to 2 weeks.
• If you have orange sugar leftover, add it to your whipped cream or use it in baking recipes



Pickle Dip
By Jennifer Scobee - Plans Review & Building Inspections

INGREDIENTS:

• 8 oz sour cream
• 8 oz (softened) cream cheese
• 1 package dried beef (chopped)
• 7ish dill pickle spears (chopped)
• Splash of Worcestershire sauce (to taste)

INSTRUCTIONS:

• Mix in a bowl and refrigerate overnight
• You can dip cut up bagels, pretzels, chips, etc.



Punch
By Beth Correro


INGREDIENTS:

• 2 cups orange juice
• 2 cups cranberry juice
• 1 cup pineapple juice
• 1 cup ginger ale

DIRECTIONS:

• Mix well, enjoyed by everyone.
• For a festive adult beverage, add 3/4 to 1 cup rum and serve in sugar-rimmed cocktail glasses.



Sausage Balls
By Lisa Wood - Codes Enforcement

INGREDIENTS:

• 1 lb mild sausage
• 1 lb hot sausage
• Two packs 8 oz cream cheese
• 1 large container of pimento cheese
• Two 8 oz bags sharp cheddar cheese
• Bisquick as needed

INSTRUCTIONS:

• Mix ingredients, saving the Bisquick for last. Add Bisquick as needed to get the consistency that you want. (Don't add to much Bisquick or your mixture will be too dry.)
• Refrigerate the mixture until it is cold throughout. If your mixture is too warm you will have flat sausage balls.
• Bake for 10-15 minutes at 325 degrees on pans lined with parchment paper, or until brown. Turn over halfway through.



Seven Layer Salad
By Traci McDonell - Communications

INGREDIENTS:

• 1 head of lettuce, shredded
• 1 box frozen peas, thawed
• 1 bunch green onions
• 1 cup of mayonnaise
• 4-6 boiled eggs
• 1 8 oz pack shredded cheese
• 1 lb of fried/crumbled bacon

DIRECTIONS:

• Layer ingredients in a rectangular or square container.
• First layer is lettuce, then peas, onions, mayonnaise, eggs and then shredded cheese.
• Let set a few hours in the refrigerator before adding bacon
• Note: One of my relatives likes to add lemon pepper and garlic salt to the mayonnaise or you can just salt and pepper to taste.



Si's Christmas Mix
By Si McMurray - Knoxville Area Transit

Here’s my own drastically altered recipe for that Chex Mix you find on the back of Chex cereal boxes this time of year. I normally cook up a large batch this time of year and pass out to friends.

INGREDIENTS:

• 1 cups wheat Chex
• 2 cups rice Chex
• 2 cups corn Chex
• 2 1/2 cups mixed nuts
• 1/2 cup shelled Brazil nuts
• 1/2 cup pecan halves
• 1 cup honey mustard pretzel pieces

Sauce
• 2 sticks butter
• 3 tbsp Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp seasoned salt
• 2 tsp cayenne pepper

INSTRUCTIONS:

• Pour dry ingredients (Chex, nuts, pretzels) in disposable aluminum baking pan (the kind you’d bake a turkey in). Stir until well mixed.
• Melt 2 sticks butter with all of the listed sauce ingredients.
• Evenly pour melted sauce into pan using a ladle and mix thoroughly by turning mixture with a spatula.
• Preheat oven to 275 degrees and bake for one hour turning and mixing the mixture every 15 minutes.
• Remove from oven, allow to cool and chow down with a cold Christmas beverage!!!



Suella’s Spinach Maria Recipe
By Liz Albertson - Urban Design and Development

Here’s my own drastically altered recipe for that Chex Mix you find on the back of Chex cereal boxes this time of year. I normally cook up a large batch this time of year and pass out to friends.

INGREDIENTS:

• 2 - 16 oz bags of frozen chopped spinach
• 1 large yellow onion, finely chopped
• 2 blocks of cream cheese, softened and cut into small cubes
• 1 - 12 oz bag of shredded Parmesan cheese
• Salt
• Pepper
• Cayenne
• 1 stick of unsalted butter

INSTRUCTIONS:

• Preheat oven to 350 degrees
• Butter 9 x 13 inch baking dish
• Over medium heat - Melt 1/2 stick of butter in large sauté pan
• Add onion, saute until soft and transparent
• Add cream cheese, stir to combine
• Add Parmesan cheese in increments, stirring to combine reserving some to add to the top later.
• Add 1/3 tsp of cayenne (or more), salt and pepper to taste
• Add spinach in increments, stirring to combine.
• Transfer to baking dish
• Top with Parmesan cheese
• Sprinkle with cayenne, salt, and pepper to taste
• Bake at 350 for 20 minutes or until Parmesan is melty and starting to brown*
*Note: Can make a day ahead and refrigerate — saving last step of baking until shortly before dinner.



Swamp Crackers
By Lisa Wilson - Parks and Recreation

INGREDIENTS:

• 3 boxes mini saltine crackers
• 1 1/2 cups canola oil
• 2 packages ranch seasoning mix
• 2-3 tbsp crushed red pepper flakes

INSTRUCTIONS:

• Empty crackers into a container with a lid. Container needs to be large enough to move the crackers around when you turn them or shake them.
• Put canola oil, ranch seasoning mix and crushed red pepper flakes into a jar with a lid that you can shake until the ingredients are mixed together well.
• Pour the mixed ingredients over the crackers and put lid on the container. Turn the container sideways and turn until all of the crackers are well coated.
• Turn the crackers every 30 minutes or so for about 2 hours until the crackers are coated throughout.



Sweet Potato Casserole
By Cassie Smith - Special Events

INGREDIENTS:

• 5-6 large sweet potatoes
• 3 eggs
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/4 cup melted butter
• 1/4 cup flour
• 1 cup brown sugar
• 1 cup chopped pecans
• 3 tbsp melted butter

INSTRUCTIONS:

• Cook 5-6 large sweet potatoes in a large pot with water. They should be tender when poked with a fork. 
• Peel potatoes and put them in a large mixing bowl
• Add 3 eggs, evaporated milk, vanilla extract, granulated sugar, salt, 1/4 cup melted butter. Mash everything together until mixture is smooth. 
• Pour mixture into casserole dish
• In a separate mixing bowl, mix flour, brown sugar, chopped pecans and cut in 3 tbsp of melted butter. 
Once it is well mixed, sprinkle over the casserole.
• Bake on 350 degrees for 35 to 40 minutes



Wassal
By Ron Mills - Law


INGREDIENTS:

• 1 gallon apple cider
• 1 big can of pineapple juice
• 1 12 oz frozen orange juice - no pulp
• 3 to 4 sticks of cinnamon
• 1/2 bag of red hots

DIRECTIONS:

• Mix all ingredients and heat to hot but not boiling
• Reduce temperature down to simmer