From apple puff pancakes to jalapeno cheese corn bread, spinach squares to cabbage rolls with spare ribs, ginger glazed mahi mahi to spicy basil chicken, and butternut shrimp soup to no-egg chocolate cake, the new Big Red Recipes book contains a far-ranging sampling of more than 100 recipes from Cornell faculty and staff.

The recipes – in the categories of breakfast and breads, appetizers, main dishes, side dishes, soups and stews, and desserts – come from more than 40 departments across campus. Included are more than 30 vegetarian, about 10 vegan, 16 gluten-free and 17 dairy-free recipes. College of Agriculture and Life Sciences (CALS) Dean Kathyrn Boor shared her recipe for cabbage crunch salad, and Graduate School Dean Barbara Knuth, her spiced French toast.

The recipes were collected and assembled by Cornell Students for Hunger Relief, a program of the Cornell Public Service Center, to raise funds to combat hunger with support from Cornell’s deans and Cornell Dining Services.

The book is for sale at the Cornell Store and at Manndible for $15, of which $10 directly supports hunger relief, and $5 covers the cost of printing at the Cornell Store’s new Espresso Book Machine.

Recipes include notes, such as the one by Marcia Eames-Sheavly, senior lecturer in the Department of Horticulture, for her homemade breakfast bars: “I love the apricot bars in Manndible, and was determined to invent a recipe that came close.” Writes Beatrix Johnson, Biological Statistics and Computational Biology administrative assistant, of her sour cream cinnamon coffee cake: “This recipe has been in our family for many years, at least 50. I have been making it since I was a teenager.”

Pamela Silliman’s recipe for barbequed balsamic lemon chicken won the 2012 Lansing Harbor Festival Baker’s Cup BBQ Chicken Contest. Silliman is a cook in Dining Services.

The book was edited by Rhoda Pflum, MRP ’13, Stephanie Lee ’14 and Seth Xianyi Chua ’13, illustrated by Emma Przybylinski ’13, with layout by Danielle Dunn, MRP ’14 and Pflum.

The book builds on the success of a Cornell Students for Hunger Relief program last fall that raised more than $3,000 for three local food pantries for Thanksgiving turkeys.

Cornell Students for Hunger Relief educates the Cornell community about hunger in Tompkins County and provides support to area food pantries. The program works throughout the year to organize food donation projects and learn more about hunger in the community and what individuals can do to help.

For more information, contact the Cornell Public Service Center, 100 Barnes Hall, 607-255-8851.