Hope Taft’s Carrot Cake
Serves 12–15

Chef’s Note: This is retiring Governor Bob Taft’s favorite birthday cake.

1  cup Crisco vegetable oil
2  cups sugar
4  eggs
1/2 tablespoon vanilla
4  cups carrots, shredded
2  teaspoons baking soda
2  teaspoons salt
2  teaspoons cinnamon
2  cups Pillsbury Unbleached All-Purpose flour or other brand
1/2 cup pecans, toasted and chopped (optional)

Preheat oven to 350 degrees. Grease 3, 8-inch round cake pans with non-stick cooking spray and line the bottom with parchment paper.
In the bowl of an electric mixer add the oil, sugar, eggs and vanilla. Beat on high speed for about one minute. Beat in the carrots. With the mixer on low speed, add the baking soda, salt and cinnamon. Gradually add the flour and stir until moistened. Fold in the pecans by hand and pour into prepared pans.
Bake for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes, remove from pans and cool completely on a wire rack.
Frost cake with cream cheese frosting. Garnish with chopped pecans around the top edge of the cake.

Cream Cheese Frosting
4  tablespoons unsalted butter, softened
2  3-ounce packages cream cheese, softened
2  teaspoons vanilla
4 1/3  cups confectioners’ sugar

In the bowl of an electric mixer, beat together the butter, cream cheese and vanilla. Gradually add the confectioner’s sugar. Beat until smooth and creamy.

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Helen Rhodes’ Ham Loaf
Serves 6–8

Chef’s Notes: Chef McCarthy says the point of a comfort food recipe like this is to utilize what’s already in the house. “I’m guessing when Mrs. Rhodes made this, she probably used whole milk, but you can use what you have on hand,” she says. That goes for the crackers and the vinegar, too, although saltines and white or cider vinegar were probably Mrs. Rhodes’   ingredients of choice.

2  pounds ground ham
1  pound ground pork
2  eggs, beaten
1  cup milk
1  cup cracker crumbs, finely ground 
1/2  cup brown sugar
1  teaspoon dry mustard
1/4  teaspoon freshly ground pepper
1/4 cup vinegar

Preheat oven to 350 degrees. Combine all of the ingredients in a large mixing bowl fitted with the paddle blade, or mix thoroughly by hand. Place in an 8” x 4” x 2-½” loaf pan. Bake for 1 hour and 15 minutes.

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Dagmar Celeste’s Mediterranean Mushroom Salad
Serves 4

Chef’s Notes: Use a variety of wild mushrooms for the best flavor. This dish is an excellent topper for salad greens.

1  pound fresh mushrooms, sliced
2  cloves garlic, minced
1/3  cup fresh cilantro, chopped
2  tablespoons balsamic vinegar
1/4 cup olive oil
salt and freshly ground pepper to taste

In a salad bowl, toss together the mushrooms, garlic and cilantro. In a separate bowl, whisk the balsamic vinegar, olive oil, salt and pepper.
Add about half of the vinaigrette to the mushrooms, toss to coat and marinate at least 30 minutes. To serve, season to taste, adding more of the vinaigrette if necessary. Arrange some salad greens on a plate, top with mushroom salad and garnish with fresh cilantro.

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