“Cooking has always been a big part of my life and a big part of my family’s life,” says Sara Zink of Randolph. “My mom has always liked making a big Sunday dinner. She is very big on carrying out the traditions and recipes of her mom. When I’m at her house we’ll look through old cookbooks, which leads to a story. Everything comes back to food. It is really special that she has helped me appreciate these things like she has.”

“I’m like my mother and grandmother. I like to hear people’s comments about my food. Food has always been a comfort for our family.”

She tells about making tomato sauce in her slow cooker with fresh, local tomatoes and how she enjoys using the KitchenAid mixer her fiance, Tommy Congdon, gave her for Christmas one year and the pasta attachment he gave her later. He likes to cook, as well. They each prepare dinner at their homes and swap leftovers to eat for lunch the following morning when he stops on his way to work.

She admits that she has become more comfortable experimenting in the kitchen and likes developing her own recipes. She has fond memories as she talks about her family’s recipes and remembers the days when her grandparents were at the table with her.

“My Grandma Hager used to make Clara’s Sour Cream Coffee Cake all of the time. My Grandpa used to say, ‘Hey Joanne, how about making that coffee cake?’ One day she said, ‘Here’s the recipe.’ He always had that for us when we went there.”

“My Grandma Brim always made Pierogies and my mom has always carried on the tradition at Christmas and Easter. I went through the whole process with her and now I make them. We make cheese and sauerkraut and my cousins all make potato pierogies.”

“Chicken Paprikash is always a favorite of my family. My mother would always make that for my birthday. As we grew up there were never enough dumplings. Now after being used to making extra dumplings, my mom always has too many.”

After reminiscing about family meals we discuss her Tastefully Simple business.

“My mother used to give me the Corn and Black Bean Salsa and Garlic Garlic in my stocking and in my Easter basket. She used to gift me a lot of the products. As a business teacher I thought ‘Friends and family love this product and someone is selling it. I can do as well as she does. I started parties to get out of the house and have met a lot of people. I’ve always had three people sell under me. I have been a consultant with Tastefully Simple for nine years.”

“I do taste testing parties with samples of 15 things that we sell. I also do the freezer meal workshop where everybody shops off the grocery list I supply. They come to my house and make ten meals in one and a half to two hours using their groceries and Tastefully Simple products. They are all different, everything is labeled, recipe cards are given and you don’t have to worry about ‘what’s for dinner.'”

“I usually have five women attend, but have had as many as 10. The cost averages about $15 per meal, a meal that serves 4-6 people and it’s something different. Tastefully Simple has gotten me out of my box by trying something new. It helps me expand a little bit.”

There are three different types: family faves, fix it fast and one pot. Most can go in the slow cooker. Freezing instructions are included. She also does fundraising by holding book parties.

“They collect orders and I give them a percentage back. Whatever rewards they get they can make a huge basket and sell raffle tickets. It helps the community and it really helps the groups.”

“Everything with Tastefully Simple is open and enjoy or something that you only need to add two ingredients to. Several products have no artificial flavors, preservatives, colors or sweeteners and no MSG or hydrogenated fats. I love the product. I’m passionate about it and I serve it to my family everyday.”

She is the mother of two sons. Jacob is nine years old and in fifth grade and Nathan is six and in first grade. Both boys attend Gail N. Chapman Elementary School. Their mom is a soccer coach and was one of the directors of the Ecumenical Vacation Bible School this summer. She is a high school business teacher at Cattaraugus-Little Valley, where she is the Student Council Advisor, has a business club and has advised classes in the past. She, also, teaches adjunct for Jamestown Business College and teaches an adult computer class at the Randolph Free Library in the fall. She is Secretary of New York State Business Teachers Association, helps with Randolph Area Community Development Corporation events and attends St. Patrick’s Roman Catholic Church. She is an avid walker.

“I enjoy my friends and family. I’m okay staying home, but I do a lot with my kids. We go to the beach, ride bikes. I like to stay active with my kids and make sure they don’t miss out on opportunities.

All of the recipes mentioned are have been submitted by the teacher for your enjoyment. For more information about Tastefully Simple or for booking an event, contact Ms. Zink at shager77@yahoo.com.

Chicken Paprikash

with Dumplings

3 pounds cup-up frying chicken

Salt and pepper to taste

1 tsp butter

2 T lard

1 medium onion, sliced

1 bay leaf

1 tsp paprika

1 c water

1 T flour

2 T water

c sour cream

Dumplings:

2 c flour

1 tsp salt

2 eggs, lightly beaten

c water

Wash chicken parts in cold water; drain. Season with salt and pepper. Melt butter and lard in a heavy skillet. Brown chicken slowly on all sides, adding more fat if necessary. Remove chicken from skillet, set aside. Add onion to pan; brown until tender. Add bay leaf, paprika and 1 cup water. Return chicken to pan. Simmer covered, 1 1/2 to 2 hours, or until tender. Blend flour and 3 tablespoons water to a smooth paste. Add to sour cream; mix well. To this mixture add a little hot liquid from skillet; blend well. Gradually stir into skillet mixture. Cook 10 minutes longer, stirring occasionally. Serve with Dumplings: combine sifted flour with salt. Sift into mixing bowl. Make a well in center, Combine beaten eggs and water; pour into well. Mix thoroughly, Place dough, a portion at a time, on a small flat dish and with edge of a teaspoon, push bite size pieces into a kettle of boiling water. Boil gently, tightly covered, for 15 minutes. Serves 4-6.

Pierogi

2 c flour

1 T butter or fat

Little salt

2 eggs

cup buttermilk, sour cream, or small can of evaporated milk (I use sour cream)

Cheese Filling

1 lb. famer’s cheese

2 or 3 eggs

Sugar to taste

Little pepper

About c sour cream (add c at a time and use your judgement)

Green leaves from scallions (optional)

Divide dough in half. Roll out one half of dough. Drop small mounds of the cheese in rows on dough. Roll out second half of dough and carefully lay over cheese and first layer. Use crimper to cut out each pierogi. You may need to pinch sides to double check they are sealed. Put in boiling water. When you are ready to eat them, saute in butter with onions if you wish.

Grandma Brim’s Poor Boys

Saute in oil:

1 chopped green pepper

2 medium size onions

2 or 3 sticks of celery

Add one large can of tomatoes

1 tsp of sugar

Salt and pepper

Some Italian seasoning

Cook until thickened. Cut sausage in serving pieces. Fry until brown.Add to sauce and also add a little of the sausage grease Cook in slow cooker or simmer on stove until sausage is done. Serve on hard rolls.

Mom’s Eggplant and Sausage Skillet

1 lb of Italian or turkey sausage, cut up

1 large eggplant

1 can sliced mushrooms

1 small onion, julienned

1 garlic clove, diced

Salt and pepper to season

1 can of diced tomatoes

1 c of tomato sauce

1 c of mozzarella cheese

Cooked pasta

Brown Italian sausage in large skillet. Peel and cut eggplant into larger diced pieces and add to cooked sausage. Let eggplant cook and add garlic, green pepper, onion, mushrooms, salt and pepper. Let cook down a little over medium heat for 5 minutes. Pour a can of diced tomatoes and a cup of sauce over mixture. Let cook on medium heat covered for 15 minutes. Add mozzarella cheese and cover again for 5 minutes or until melted. Serve over pasta.

Clara’s Sour Cream Coffee Cake

Cream the following:

1 1/2 sticks butter

1 1/2 c sugar

4 eggs

1 pt. Sour cream

1 1/2 tsp vanilla

Add to above:

3 c flour

1 tsp. baking powder

1 tsp. baking soda

Grease tube pan, then sprinkle into empty pan:

c crushed nuts

c brown sugar

2 tsp. flour

1 tsp. cinnamon

Pour in Batter

Bake at 350 for 1 hour

Pesto Pasta Pie

6 T Dried Tomato & Garlic Pesto Mix

4 T olive oil

6 T water

6 oz. prepared spaghetti

2 beaten eggs

6 oz. cottage cheese

zucchini, thinly sliced

2 Roma tomatoes, thinly sliced

8 oz. shredded mozzarella cheese

Prepare Dried Tomato & Garlic Pesto Mix as directed on jar with oil and water; set aside. Spread hot spaghetti in greased 9-inch pie pan; pour eggs over. Bake at 350 degrees, uncovered for 25 minutes. Layer cottage cheese on spaghetti crust; top with one-third of Dried Tomato & Garlic Pesto mixture. Layer zucchini, one-third of pesto, tomatoes and remaining pesto on top. Cover with mozzarella cheese; bake at 350 for an additional 20 minutes. Makes 4 servings.

Bacon and Spinach Flatbread

1 packet Creamy Crab Cheese Ball Mix

1 (8 ounce) container whipped cream cheese

1 tsp Roasted Garlic Infused Oil

1 (13.8 oz) tube refrigerated pizza crust

1 c shredded mozzarella cheese, divided

c pre-cooked crumbled bacon or 6-7 bacon slices, cooked and chopped

1 c baby spinach leaves

3 green onions, thinly sliced

Stir Creamy Crab Cheese Ball Mix into container of whipped

cream cheese; set aside.

Preheat oven to 425?F. Grease a 17×11-inch rimmed baking sheet with Roasted Garlic Infused Oil.

Unroll pizza crust and press to edges of pan. Bake crust 3-4 minutes.

Spread desired amount of cheese ball mixture onto crust. Layer with half of the mozzarella cheese,

half the bacon, spinach, remaining bacon and remaining cheese.

Bake 10-13 minutes or until cheese is melted and crust is lightly browned. Sprinkle with green onions.

Makes 6 servings. Serve with a spinach salad and fresh vegetable sticks.

Tip: If you have any leftover cheese ball mixture, serve as a dip for vegetables.

Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Combine

mozzarella cheese and bacon in a quart freezer bag. Place both bags in a gallon bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Sausage and Potato Soup

6 c cold water

1 package Perfectly Potato Cheddar Soup Mix

1 T Wahoo! Chili Seasoning

1 (1316) oz package kielbasa sausage, sliced

4 c chopped kale, stems removed

In large saucepan over medium heat, whisk together water, Perfectly Potato Cheddar Soup Mix and Wahoo! Chili Seasoning.

Stir in sausage and kale. Bring to a simmer. Reduce heat to low; cover and simmer 30-35 minutes, stirring occasionally.

Makes 6 servings.

Variation: Prepare step 1 in a 3-quart or larger slow cooker. Stir in sausage. Cook on LOW 4 hours. Stir in kale; cook 30 minutes.

Make Ahead & Freeze: Combine step 1 in a gallon freezer bag. Place kielbasa in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Savory Slow-Cooked Beef and Vegetables

1 (2 pound) boneless beef chuck roast

1 tsp Garlic Garlic Seasoning

1 tsp Roasted Garlic Infused Oil

2 pounds baby red potatoes, halved

1 (1 pound) bag baby carrots

4 ribs celery, cut into 2-inch lengths

1 jar Savory Wild Mushroom Slow-Cooker Sauce

Sprinkle both sides of roast with Garlic Garlic Seasoning;

salt and pepper as desired.

Grease a 5-quart or larger slow cooker with 1 teaspoon Roasted Garlic Infused Oil. Place roast in

slow cooker; add half the potatoes around roast. Top with carrots, celery, remaining potatoes and Savory Wild Mushroom Slow-Cooker Sauce.

Cover; cook on LOW 7-9 hours or until beef and vegetables are fork tender. Remove from slow cooker, pour sauce over roast and vegetables. Salt and pepper as desired.

Makes 6 servings. Serve with dinner rolls.

Variation: Use heirloom carrots and purple potatoes, if desired.

Make Ahead & Freeze: Prepare step 1; place in a gallon freezer bag with Savory

Wild Mushroom Slow-Cooker Sauce. Seal well, label and freeze. Thaw completely.

Continue with step two

Pesto Turkey Burgers

2 T Dried Tomato & Garlic Pesto Mix

2 T water

2 T olive oil, divided

1 T grated Parmesan cheese

c mayonnaise

1 pounds lean ground turkey

c plain panko bread crumbs

1 large egg, beaten

6 slices mozzarella cheese

6 ciabatta rolls or hamburger buns, toasted

Lettuce leaves, tomato slices, optional

In large microwave-safe bowl, combine first 2 ingredients with 1 tablespoons oil. Microwave on HIGH 30 seconds. Let cool. Stir in Parmesan cheese. Place half the pesto in small bowl and mix with mayonnaise. Salt and pepper as desired. Set aside.

Add turkey, bread crumbs and egg to the remaining pesto in the large bowl. Salt and pepper as desired. Form into 6 patties.

In large skillet, heat remaining 1 tablespoon oil over medium high heat. Add patties. Pan-fry, turning occasionally, until internal temperature reaches 165?F on an instant-read food thermometer, about 8-10 minutes. Top with cheese slices.

Place on toasted rolls.Top with pesto mayonnaise, lettuce and tomatoes, if desired.

Makes 6 servings.

Make Ahead & Freeze: Prepare step 1. Place half the pesto in a quart freezer bag.

Prepare step 2. Place patties in a gallon freezer bag between layers of wax paper.

Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely.

Continue with Step 3

Chicken Carbonara

1 (12 ounce) package farfalle (bowtie) pasta

1 T olive oil

1 pound boneless skinless chicken breasts, cut into -inch

cubes, seasoned with salt and pepper

3 T Onion Onion Seasoning, divided

1 (8 ounce) package cream cheese, cubed

1 c milk

tsp black pepper

2 c frozen peas, mixed vegetables or chopped broccoli

c grated Parmesan cheese

Prepare pasta according to package directions to al dente. Drain, rinse and set aside.

Meanwhile, in large skillet, heat oil over medium-high heat. Add seasoned chicken and 2 tablespoons Onion Onion Seasoning. Saute until chicken is no longer pink, about 5 minutes.

Reduce heat to medium. Stir in cream cheese, milk, pepper, remaining 1 tablespoon Onion Onion Seasoning and frozen vegetables; simmer 4-5 minutes.

Stir in pasta and Parmesan cheese; cook until heated through. Salt and pepper as desired.

Makes 6 servings.

Serve with fresh fruit.

Tip: If reheating, add a little milk for creaminess.

Make Ahead & Freeze: Prepare step 1; combine with 2 teaspoons oil and

Parmesan cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer

bag. Combine step 3 ingredients except milk in a quart freezer bag. Place all bags in a

gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Bacon-Glazed Meatloaf

1 pounds lean ground beef

1 large egg

1 tsp Garlic Pepper Seasoning

c plain panko bread crumbs

c grated Parmesan cheese

c + 2 tablespoons Bacon Pepper Jam, divided

c + 2 tablespoons Honey Dijon Vinaigrette, divided

In large bowl, combine first 5 ingredients, 1 /3 cup Bacon Pepper Jam and 1 /3 cup Honey Dijon Vinaigrette. Salt and pepper as desired.

Preheat oven to 350?F. Form mixture into a loaf and place in a greased 9×5-inch loaf pan. Bake 50 minutes.

In small bowl combine remaining 2 tablespoons Bacon Pepper Jam and 2 tablespoons Honey Dijon Vinaigrette. Pour over top of meatloaf.

Continue baking 10-15 minutes or until nicely browned and internal temperature reaches 165?F on an instant-read food thermometer. Let rest 5 minutes before slicing. Makes 6 servings.

Make Ahead & Freeze: Prepare step 1; place in a gallon freezer bag. Combine step 3 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Chicken Tortilla Bake

1 deli rotisserie chicken, skinned, deboned and shredded or chopped (3-4 cups)

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can petite diced tomatoes, undrained

1 package Chicken Tortilla Soup Mix

1 tsp Simply Salsa Mix

1 c sour cream

5 c yellow tortilla chips, slightly broken

2 c shredded Mexican blend cheese, divided

Preheat oven to 350?F. In large bowl, combine first 6 ingredients.

In greased 13×9-inch baking pan, layer half the chicken mixture, 3 cups tortilla chips and half the cheese. Layer remaining chicken mixture and tortilla chips.

Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheese. Continue baking 10 minutes or until hot, bubbly and cheese is melted. Makes 6 servings. Serve with fresh fruit.

Make Ahead & Freeze: Combine first 5 ingredients in a gallon freezer bag. Place Mexican cheese in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350?F, stir sour cream into chicken mixture and continue with step 2

Upside Down Blueberry Almond Pound Cake

Ingredients:

Absolutely Almond Pound Cake Mix

3/4 c (1 1/2 sticks) plus 3 Tbsp. melted butter, divided

1 c water

1/4 c sugar

1 c fresh or frozen blueberries

Juice of 1/2 fresh lemon

Prepare cake mix as directed on package with 3/4 cup melted butter and water; set aside. Pour remaining 3 tablespoons melted butter in bottom of round baking pan. Sprinkle sugar over top of butter; spread blueberries over top of sugar. Squeeze lemon over top of sugar and blueberries. Spread cake batter over top. Bake at 325? for 45 minutes. Makes about 10 servings.