The centennial of the 19th Amendment that guarantees American women the right to vote is being marked by Rider University with a publication that honors historic publications that had been important to women who hungered for the right to vote.
“The Rider University Women’s Suffrage Centennial Cookbook” is “similar to suffrage cookbooks of the late 19th and 20th centuries,” write Pamela G. Mingle and Polly Dell’Omo in their introduction to the 184 page book published by the council. The authors are co-directors of the Gail Biernebaum Women’s Leadership Council (GBWLC) at Rider University.
Subtitled “Advancing the Cause for Voter Engagement,” the book includes recipes and contemporary political messages created in the tradition “of our courageous Foremothers.”
“This little volume is sent out with an important mission,” noted Hattie A. Burr in her 1886 “The Woman Suffrage Cook Book.”
Taking that as a theme, the co-directors note, “Our ‘important mission’ was to honor the women of the past as well as to encourage women — of all ages — to be active and engaged citizens and to VOTE!”
The two also say they hope the collection of recipes and personal messages will be, in Burr’s words, “an advocate for the elevation and enfranchisement of women.”
Edited by Rider University Board of Trustees Vice Chair Joan C. Mazzotti (Rider class of 1972) and featuring submissions from engaged women ranging from New Jersey Secretary of State Tahesha Way to current Rider University students, the book is also designed to raise funds to support scholarship for women attending Rider (see details below).
Yet an immediate application is the opportunity to try a new dish for a family or special meal and as well as reflect on the meaning and power of voting as Election Day, Tuesday November 3, 2020, comes closer.
As a sampler, here are some examples that provide just a taste of what’s in the pages.
Appetizers & Starters
Madison Becker, a current GBWLC protege from Ewing, says while working the polls she “heard different generations talking about why they vote and who they were voting for. Every person had a different reason for voting, although when we considered it thoughtfully, they weren’t all that different. For me, it is my way to make sure my opinion is expressed, so that others are not making decisions for me. It is my way to speak up.”
Becker’s contribution for Kale Chips is as follows:
Ingredients: Fresh kale; avocado oil (olive oil can be substituted); choice of salt (I use pink Himalayan salt, but seasoned salt or regular salt works as well); garlic powder. (Note: You can substitute the salt and garlic powder with your preferred seasonings.)
1. Preheat oven to 350F
2. Line a baking sheet with aluminum foil and lightly spray with oil.
3. Clean and dry kale
4. Break kale from the stems.
5. Place kale in large bowl and dress with ingredients (your choice of oil, salt, and garlic powder).
6. Mix thoroughly (make sure to coat all the kale).
7. Place kale on prepared baking sheet, spread out evenly, and bake for about 8 minutes or until crispy (but not burnt).
Salads & Soups
Lucienne Beard, executive director of the Alice Paul Institute in Mt. Laurel, says that at the institute when “we talk to elementary school students about voting rights, we always tell them, ‘You may not get your way, but you always have your say.’ Having the right to vote means having a voice. It means having a chance to change how things are done, to make the world a better place. Every time I cast a ballot, I am reminded that generations of women fought for me to have this right, and I do it with gratitude and in their honor.”
Beard shared this recipe for Moonblush Tomato Salad:
Ingredients: 1 pint grape tomatoes; 1 teaspoon thyme; 1/4 teaspoon sugar; 2 teaspoons salt; 4 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 8-10 cups arugula, fresh spinach, or any assortment of darker green lettuces; 1 cup goat cheese, crumbled.
1. Preheat oven to 450F.
2. Cut grape tomatoes in half. Place cut side up in a baking dish. Sprinkle with thyme, sugar, salt, and olive oil.
3. Place baking dish in preheated oven and turn off oven.
4. Leave in oven overnight (or for several hours until oven is completely cool).
5. Remove tomatoes from the baking dish, reserving the juices from the tomatoes.
6. To make the dressing: In a medium bowl, whisk the juice reserved from the tomatoes with 2 tablespoons olive oil and lemon juice.
7. Place the salad greens in a large serving bowls. Add the tomatoes and goat cheese.
8. Toss with dressing.
Ellyn Ito of Hopewell is a GBWLC member and human resources executive for Helius Medical based in Newtown, Pennsylvania. She says, “The vote is important to me because it honors the voices and sacrifices of all the women and men who fought for a just and equal society. As a 5th generation American of Japanese ancestry, whose mother was born in the World War II internment camps because of her ethnicity, I believe passionately that all who benefit from this great American story should have a voice in the way the story is written.”
Fittingly, she includes this recipe for Grandma Miyoka’s Teriyaki Chicken Marinade:
Ingredients: 1 cup of soy sauce; 1/2 cup sugar; 1/4 cup brown sugar; 1/4 cup honey; 1/4 cup mirin (if you don’t have it, no worries, just leave out); 1 tablespoon sesame oil; 2-3 cloves garlic, minced; 1-inch ginger root, freshly shredded or 1-2 tablespoons of fresh minced ginger.
1. Heat all ingredients in a sauce pan. Let cool to room temperature.
2. Marinate chicken, beef, or tofu overnight. Reserve some marinade, in a separate container, for topping after the meat is cooked.
If Grilling: Allow excess marinade to drip off of meat/tofu prior to grilling. Brush reserved sauce on after grilling is completed.
If Baking Chicken Thighs: Preheat oven to 400 F. Place thighs in the baking dish and pour any excess marinade over the chicken. Cook for 30 minutes on one side, and then flip the thighs over and bake for another 15-30 minutes until the thighs are cooked through. Use reserve marinade to drizzle over the meat before serving, if desired.
If Baking Steak: Preheat oven to 400F. Place the marinated steak in a baking dish and pour any excess marinade over the steak. Cover the baking dish with aluminum foil. Cook in the oven for 30-40 minutes or until the internal temperature reaches 145F. Let the steak rest for 5 minutes before cutting. Use reserve marinade to drizzle over the meat before serving, if desired.
Erica Gutman of Princeton, a data specialist at the Federal Reserve Bank of New York, states, “Equality of all humankind is important, and this is a step in the right direction. To allow women’s voices to be heard and enjoy the very same freedoms as men, the future can be a wonderful place. How do we know what could be invited, discovered, revised, and improved until women are given the same opportunity to pursue the challenges that exist today in order to make the world a better place? There is no losing outcome.”
She presents a recipe for cheesecake.
Ingredients: For the crust: 1.5 cups graham cracker crumbs, from 12 whole crackers; 5 tablespoons butter, melted; 2 tablespoons sugar; 1/8 teaspoon salt.
For the filling: 32 ounces cream cheese, at room temperature; 2 cups sugar; 3 tablespoons all-purpose flour; 4 teaspoons vanilla extract; 2 teaspoons fresh lemon juice (optional); 1/4 teaspoon salt; 6 large eggs; 1/2 cup sour cream.
For the topping: Any kind of berry sauce (optional).
1. Preheat oven to 375F and set an oven rack in the lower middle position.
2. Spray the inside of a 9-inch or 10-inch springform pan with nonstick cooking spray.
3. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined.
4. Press the crumbs into an even layer on the bottom of the prepared pan.
5. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
6. Reduce the oven temperature to 325F.
7. In the bowl of an electric mixer, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.
8. Add the vanilla, lemon juice, and salt; beat on low speed until just combined.
9. Add the eggs, one at a time, mixing on low speed until incorporated. Mix in the sour cream.
10. Make sure the batter has a uniform consistency. Pour the batter on top of the crust.
11. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes.
12. Turn off the oven and leave oven door slightly ajar.
13. Cool the cheesecake in the turned-off oven, with the oven door is slightly ajar
14. Once cool, remove the cake form the oven. If necessary, run a thin-bladed knife around the side of the cake to make sure it’s not sticking to the pan. Cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
15. When you are ready to serve, remove the sides of the springform pan. Serve the cheesecake right from the base of the pan.
16. Top with a berry sauce, if you like. My favorite is cherry topping!
Rider University Women’s Suffrage Centennial Cookbook, $19.20. www.rider.edu/cookbook or 609-896-5000, ext. 7032.