Virginia Health Services hosted a recipe contest for National Nutrition Month (March) that was open to its team members and residents at our senior living communities and nursing and rehabilitation centers.
The theme of this National Nutrition Month is “Food Connects Us,” which rests on the idea that food connects individuals to their culture, family and friends.
“Sharing a meal is an opportunity to learn about its preparation, who made it and where the ingredients were sourced. Health, memories, traditions, seasons and access can all impact our relationship with food. While these factors influence the foods we eat, the foods we eat also affect our health,” according to the Academy of Nutrition and Dietetics.
The VHS recipe contest, which was organized by Director of Dining and Nutrition Christina Lewis, requested submissions include background on how it exemplifies the idea that “Food Connects Us” and the recipe itself.
Several entries were submitted and the winner is Julie Boothe, the activity director at Walter Reed Nursing and Rehabilitation Center.
Congratulations Julie!
The winner
Julie’s winning recipe was from her grandmother, “Momma Mary’s Pineapple Cake.”
She says she grew up in a military family that moved a lot.
“We were able to travel to see my grandparents once a year, most years,” Julie wrote in her entry. “My grandmother made the best pineapple cake, which was waiting for me along with her quart jars of dill pickles she made. I was fat and happy by the time I left.”
To celebrate her win, Walter Reed dining manager Beth Rivera recreated Momma Mary’s cake for lunch to share with the team and residents.
The reviews were overwhelmingly positive.
“Just delicious. It tasted like another piece,” said Marva Hodges, a CNA who has been at Walter Reed for more than 40 years.
The residents who enjoyed it with their lunch said it reminded them of recipes from home and were so glad to share a taste of Julie’s family recipe.
“Thank you for the opportunity to share my Grandmother’s pineapple cake recipe. This cake is one of the cherished memories that I have when I think of my grandmother. I had to call my mother for the recipe. I plan to continue to pass it on through my family as well. She loved to cook for family. Maybe we can all share more recipes in the future,” Julie said the day the cake was shared at Walter Reed.
“It was great to see the residents enjoying this cake as much as I did. Thanks to our dietary department for making this cake for the residents. Caring is sharing for sure.”
More stories
There were several contest entries, and a few stories really stood out.
Walter Reed’s Mary McDaniel submitted a recipe for Black Walnut Cake.
“When I was growing up — about 100 years ago, LOL — Christmas was about family. We were lucky to get one or two gifts, which was a good year. My mother would make a cake or pie for each of us and thank was one of our gifts. It was a gift from the heart,” Mary shared in her entry.
“She always made me my favorite cake, which was a black walnut cake with chocolate frosting. This cake always seemed to be the first cake to get eaten. … I am now continuing the tradition by making this cake for people every Christmas.”
Josh Pittock, the executive chef at The Arbors Independent Living, submitted a recipe for stew that originated from his uncle, who served it while the head chef at Vancosta’s restaurant in Hampton about 20 years ago.
“This stew has been in my family for ages. This stew has a history of bringing families together for a filling, delicious meal,” Josh wrote in the entry.
The winning recipe
Momma Mary’s Pineapple Cake
Serves 8-10
Ingredients:
Cake
2 cups all-purpose flour
1 ½ cups of sugar
2 eggs
1 teaspoon of vanilla
2 teaspoons of baking soda
1 20oz can of pineapple (drained and reserve juice)
Icing
8oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 tbsp of pineapple juice (from the juice you reserved)
½ cup cold heavy whipping cream
Directions
Preheat oven to 350 degrees.
Grease a cake pan, either an 8-inch round or 13×9.
In a bowl, add flour and baking soda, set aside.
Add sugar, eggs, vanilla and pineapple. Blend and add to dry ingredients.
Mix well.
Place into pan and cook for 20-25 minutes.
While cake is baking, mix cream cheese (in a mixing bowl) with powdered sugar. Beat until smooth. Add vanilla and pineapple juice, mix on slow. Turn up mixer to high, then add heavy whipping cream. Beat until you get stiff peaks. Place in fridge.
When cake cools, apply frosting and enjoy.
Short cut pineapple cake recipe
Cake
1 box yellow cake mix
4 eggs
½ cup of oil
1 8 oz can of pineapple (with juice)
Bake according to instructions on cake box
Icing
1 8 oz container of Cool Whip
1 small box of instant vanilla pudding
1 8 oz can crushed pineapple (with juice)
Chill. Apply to cold cake.
Bonus recipes
Josh’s Family Stew
Ingredients in order to use:
5 lbs of ground beef
5-7 potatoes, peeled and cubed
1 large onion, chopped
5-7 stalks of celery, chopped
(2) 15oz cans red kidney beans (liquid included)
(2) 15 oz cans whole kernel corn
(2) 15 oz cans diced tomatoes (liquid included)
(1) 29 oz can tomato sauce or (2) small 15 oz cans
32 oz chicken stock
Salt, pepper, garlic, oil
Directions
Place oil in skillet to brown beef, drain and set aside.
Start your onion and celery in a pot or kettle.
Add corn, kidney beans, tomatoes, sauce and seasonings.
Let simmer until tender (approximately 45 minutes).
Optional: You can thicken with butter and flour roux, if desired. Add beef and chicken stock to mixture, stir well and bring to a boil, reduce heat and let rest.
Serve when ready and enjoy!
McDaniel Family Black Walnut Cake
Serves 8-10
Ingredients
3 cups all-purpose flour
3 cups of sugar
3 sticks of butter
1 cup milk
5 eggs
½ tsp salt
½ tsp baking powder
4 tsp walnut extract
1 pound chopped black walnuts.
Directions
Mix butter, sugar, and eggs.
Add salt, baking powder, walnut extract and mix well.
Alternate adding milk and flour one cup at a time.
Mix in walnuts in by hand.
Pour mixture into a greased and floured fluted/bunt pan.
Bake at 325 degrees for 1 hour, 45 minutes or until done.
ENJOY!
