Chef Sharon Odmann-Ramsey is a fixture in Lancaster culinary circles. Ramsey, owner of Kiyote Cowboy Cookery & Personal Chef Services, is a culinary school graduate and attended the famous Le Cordon Bleu in Paris in 1997.

Ramsey has experience as a cooking school director, a private chef on retainer, hotel banquet chef, operates a successful personal chef service, and has taught seminars for health care professionals on preparing eye appealing pureed foods for dysphasia patients in hospitals and nursing homes. Ramsey teaches adult education cooking classes for Lancaster County Career and Technology Center and also runs cooking classes for groups and individuals.

Sharon has appeared several times on WITF Public Television as a guest chef, WGAL's 12:30 Live Pressure Cooking segment, twice cooked on the air on WJTL radio and is frequently the subject of print media articles. Sharon is also active as a committee member and participant in many community service groups.

Last year she became involved with Lancaster Health Alliance as the only chef in the Community Services Pool. Ramsey was Chef Instructor, responsible for writing and instructing twice-weekly classes at Hempfield High School through a hospital’s wellness program. Here are some of her receipts:

Bountiful Black Bean Bulger

Serves 9

1	c	bulgur, dried
2 1/2	c	chicken, broth
12	oz	chick peas; drained
12	oz	black beans; drained
1/4	c	green onions; chopped
1	c	red pepper; chopped
1	c	cucumber; peeled, chopped
1	tsp	tabasco sauce
1	tsp	cumin
2	tsp	cilantro (fresh); chopped
1/4	tsp	salt
1/2	c	corn; fresh or frozen

Soak bulgur in boiling liquid 15 minutes or until rehydrated. Drain off any excess liquid.

Combine all ingredients in large stir-fry pan and cook until heated through. Garnish with fresh cilantro. Serve hot or cold.

Herbed Yogurt Cheese

2 Servings

1/2	c	yogurt; drained of liquid
2	tsp	green onion; trimmed and minced
1/2	tbsp	parsley; fresh, chopped
1/4	tbsp	basil; fresh, chopped
1/4	tsp	kosher salt
1/4	tsp	black pepper; freshly ground

Remember to start draining the yogurt the day before blending the cheese. Set a fine-mesh stainless-steel sieve over a bowl. Line with cheesecloth or cotton dishtowel. Pour in yogurt. Bring up the corners of the cheesecloth or cotton dishtowel and twist them together. Refrigerate for at least 8 hours or up to 3 days. Discard the liquid. In a medium-sized bowl, blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon. (The cheese may be prepared ahead and stored, covered, in the refrigerator for up to 2 days.)

Yield: 2 servings

Hummus

8 Servings

2	each	garlic; cloves
2	c	chickpeas; drained, reserve liquid
2	tbsp	lemon juice
1	tbsp	tahini
1/8	tsp	kosher salt

A perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a hot oven for about 8 minutes, or until they are golden.

In a food processor, puree the garlic, chickpeas, lemon juice, tahini and just enough of the reserved liquid to make a fairly firm dip.

Transfer to a small serving bowl, stir in parsley and season with salt. The hummus may be made ahead and stored, covered, in the refrigerator for up to 2 days. Garnish with a sprig of parsley and a sprinkling of paprika.