Culinary creations sweet and spicy, all-American and exotic were the focus of the recent Employee Multi-Cultural Day at the Butler Veterans Affairs Medical Center.

A colorful celebration of the staff's own diversity, the event gave employees a chance to taste, talk and share stories of heritage.

Susan Black, Equal Employment Opportunity Manager at the VA, organized the event, to increase cultural awareness and provide a little relief from the everyday schedule.

"The employees that were involved in it did a great job," she said, adding that several employees had worked together since January to plan the celebration.

The event included 10 booths, representing different cultural and geographical areas.

Staff members were encouraged to contribute photos and other memorabilia from each region and an ethnic dish to share.

"It's been fun," said nurse Melanie Miranda as she served up a sweet baked rice dish and pinsec, or fried wontons at the Asian American/Pacific Islander Booth.

At the Italian booth, Patty Wilson, an employee in human resources, served espresso with lemon, biscotti and cannolli. She was surrounded by pictures of her family in Italy.

A large olive-wood Rosary hung over old wedding photos, and scenic views of Italy framed the booth, which Wilson had set up the day before.

"It's nice to show our heritage," she said.

In addition to dishes from Europe, Mexico and Ireland, an American booth offered tastes of apple pie, and an African American booth offered down-home favorites such as macaroni and cheese and sweet potato pie.

As employees wandered from booth to booth, volunteer "Coonie" Maley played Americana-style music on an electric keyboard, singing along to tunes such as "Let Me Call You Sweetheart."

The event was divided into two, two-hour sessions, each featuring a performance by Maley, a Native American culture talk by Margaret White Cloud and a bagpipe demonstration with Amanda Brewster and Larry Morrison.

In total, a third of the medical center's staff, or about 220 employees, visited the event.

Black is now compiling a cookbook of recipes used in each booth and others submitted by employees.

"We can look back on (the cookbook) in the future to remember here and now and how we are now," she said.

1 cup sugar1 cup oil3 eggs2 tablespoons vanilla2 tablespoons almond extract3½ to 4 cups flour1 tablespoon baking powder1 tablespoon anise seed¾ cup coarsely chopped almondsMix together sugar, oil, eggs, vanilla and almond extract. Mix in flour, baking powder, anise seed and almonds until dough detaches from side of bowl.Shape into 3 or 4 loaves. Bake on a greased sheet at 375 degrees for 30 minutes or until lightly browned.Slice diagonally while warm and place on sheet. Bake and additional five minutes.Submitted by Patty Wilson

1 pound ricotta cheese½ cup heavy cream½ cup powdered sugar½ cup chocolate chips*1 teaspoon almond extractDrain ricotta cheese for 8 hours.Whip heavy cream to peaks. Add remaining ingredients.Use to fill homemade or store-bought cannolli shells or as a cake filling.*Can substitute citron bits, ground pistachios or ground almonds.Submitted by Marie Polardino

4 large sweet potatoes1 stick butter, melted2 cups sugar1 pinch cinnamon1 pinch nutmeg1 store-bought or homemade pie crust½ cup milk.Peel the potatoes and boil until tender when pierced with a fork.Put the potatoes in a large mixing bowl and mash thoroughly with a potato masher.Add butter, sugar, cinnamon, nutmeg and milk and stir until well mixed.Pour the mixture into the pie crust. Bake in a 375 degree oven for 35 to 40 minutes.Serve with whipped cream if desired.Submitted by LaVonda Johnson.

1 head of cabbage1 onion5 Irish potatoes (new potatoes)5 carrots1 can corned beef2 cups waterSalt and pepper to tasteCut cabbage, onion, potatoes, carrots and corned beef into a large dice.Add water, salt and pepper and cook over medium heat or until potatoes are tender.Submitted by Pam Eakin

2 pounds ground pork1 can water chestnuts, finely chopped¼ cup finely chopped green onion¼ teaspoon black pepper1 package small, square wonton wrappersPlum sauce or sweet and sour sauce for dippingVegetable oil for fryingMix first 5 ingredients well. Wrap 1 teaspoon of mixture in each wonton wrapper.Fold each side and roll. Seal one end of the wrapper with a few drops of water. Set aside until all mixture is used.Deep fry and drain. Serve with sweet and sour or plum sauce.Submitted by Melanie Miranda