Baked Italian Pasta
8 oz. pasta
½ cup sour cream
½ pound lean ground beef
½ cup chopped onion
1 ½ cups spaghetti sauce
1 cup grated mozzarella cheese
2 T grated Parmesan cheese
Day 1
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot and mix with the sour cream.
2. In a large skillet, brown beef and onions over medium heat. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. In a lightly greased square baking dish, place about half of the pasta; top with
1/3 of the layer of mozzarella cheese. Spread on a layer of half the spaghetti sauce mixture. Repeat.
4. Top with remaining mozzarella cheese and sauce and sprinkle with the
Parmesan cheese.
5. Cover with plastic wrap, label and refrigerate.
Day 2
Preheat oven to 350 degrees. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Baking Powder Biscuits
2 cups flour
3 tsp. baking powder
½ tsp. salt
½ cup shortening
¾ cup milk
Pre-heat oven to 450º F. In large bowl, combine flour, baking powder and salt. Using fork or pastry blender, cut shortening into flour until consistency of course meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Roll out 1/2-inch thick; cut with 2-inch floured cutter. Makes 12 to 14 biscuits. Place on ungreased
cookie sheet.
Bake at 450º F for 8 to 12 minutes or until light golden brown. Serve hot.
Cheese Biscuits: Add 1 cup shredded Cheddar cheese to flour-shortening mixture. Bake on a greased baking sheet.
Beef Fajitas
1 lb. round steak
1 T. lime juice
1 T. lemon juice
1 T. chopped cilantro
½ t. oregano
1 t. Worcestershire sauce
½ t. cumin
1 t. minced garlic
3/4 t. salt
1/2 t. pepper
1 T. oil
Slice meat into 1/4" by 2" slices.
Combine lime and lemon juices, cilantro, oregano, Worcestershire, cumin, garlic, salt, pepper, and oil. Place the meat and the lime/lemon juice mixture into a zip lock bag and marinate several hours to overnight in refrigerator.
2 Tbsp. oil
1 pepper – sliced (green, red, orange, yellow)
1 medium onion
Slice pepper and onion into ¼" slices. Pour oil into skillet.
Heat skillet (electric skillet or wok) over med-high heat.
Add peppers and onion – sauté until tender and onion is translucent.
1 t. red pepper flakes, optional
Return meat to pan and heat through. Add red pepper flakes if desired. Season with salt and pepper.
Serve meat-vegetable mixture in flour tortillas – with desired toppings.
6-8 flour tortillas lettuce
1/2 cup sour cream
Serves 4
BAKING POWDER BISCUITS
2 cups flour
1 T baking powder
1 tsp salt
1 T sugar
1/3 cup shortening
¾ to 1 cup milk
Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead lightly 10 times. Pat or roll dough out to 1-inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour and place biscuits onto an ungreased baking sheet.
Bake for 13-15 minutes in the preheated oven or until edges begin to brown.
HASHBROWNS
1 small potato per person
½ T butter or margarine per potato
Bake potato. Grate cooled potato. Choose a non-stick pan large enough to arrange grated potato in a thin layer. Heat empty skillet over medium heat; add butter or margarine to melt. Arrange grated potato in a thin layer over the melted butter or margarine. Sprinkle with salt and pepper, spray with cooking spray and cover with a lid. Remove lid after 5 minutes, and turn when potatoes are golden brown. Cook other side until golden brown. Serve hot.
SAUSAGE GRAVY
1 lb. pork sausage
¼ cup vegetable oil
1 cup flour
8 cups milk
1 tsp salt
½ tsp pepper
Heat electric skillet to 350 degrees. Brown sausage until no longer pink. Add oil. Add flour. Stir until all flour particles are moistened with the fat. Add the milk and cook and stir. Keep stirring until thickened and bubbly. Season with salt and pepper. Continue stirring and keep gravy warm with skillet set at 250 degrees.
EASY CAESAR SALAD
Day 1
Wash 2 small heads romaine lettuce under cool running water. Pat dry with paper
towels. (Not only is wet lettuce soggy, but salad dressing won’t stick to it.) Tear into bite-sized pieces and place in plastic storage bag, with a dry paper towel. Refrigerate until tomorrow.
CROUTONS
1/2 loaf French bread sliced ½” thick
Olive oil
Garlic salt
Pre-heat oven to 400⁰. Slice bread ½” thick. Brush both sides of each slice with olive oil. Lightly sprinkle with garlic salt. Cut into ½” cubes. Place cubes on a cookie sheet and bake until golden brown about 10 minutes. Let cool; place in plastic storage bag until tomorrow.
Day 2
Place in romaine lettuce in salad bowl. Toss with ½ cup Caesar dressing, 1/3 cup
Parmesan cheese and croutons. Serve.
Calzones
DOUGH: 2½ tsp. dry yeast
1 cup warm water (120 degrees)
½ tsp. salt
2 tsp. oil
2 1/3 cups flour
Sprinkle yeast over warm water and let stand 5 minutes. Stir in salt and oil. Gradually add flour to make soft dough. Turn onto a well-floured counter and knead until smooth, about 10 minutes.
GROUND BEEF FILLING
10 oz. ground beef, sausage (or pepperoni 1 tsp. dry basil
½ small onion, sliced ½ tsp. oregano leaves
¼ tsp. dry minced garlic ½ tsp. sugar
¼ cup mushrooms, thinly sliced ¼ tsp. crushed red pepper, optional
¼ green pepper, sliced 1 cup mozzarella cheese, grated
1 cup pizza sauce ¼ cup Parmesan cheese
¼ cup sliced black olives salt and pepper to taste
Brown ground beef. Add onion, garlic, mushrooms, and green pepper. Cook until tender. Stir in tomato sauce, olives, basil, oregano, sugar, and red pepper. Reduce heat and simmer uncovered for 5 minutes.
PREHEAT Oven to 475 degrees.
Divide the dough into 4 pieces. Roll each piece into a circle about 8 ½ inches in diameter. Place ¼ of the filling on one half of the circle. Top with ¼ of the cheeses. Add salt and pepper to taste. Fold the unfilled half over the filling forming a semi-circle. Bring the lower dough edge over the upper edge. Crimp edges with a fork or roll and pinch to prevent the filling from leaking out. Cut a steam hole in the top crust. Transfer to a greased and cornmeal dusted baking sheet.
Bake at 475 degrees for 15 to 20 minutes.
Caramel Corn
1 cup butter or margarine
1 1/4 cup sugar (you may substitute 1/3 cup of your favorite jello flavor for 1/4 cup sugar)
1/2 cup light Karo syrup
1 package kool-aid for flavor if desired food coloring if desired
3/4 cup popcorn kernels popped in an air popper or without fat if possible (2 to 3 quarts popped corn)
Cook in a microwave safe bowl or large measuring cup that will hold more than twice the amount of above ingredients for when the mixture boils.
Cook for 6 to 9 minutes in the microwave stirring after 2 to 3 minutes. Don't stir the last time just pour over the popcorn and mix.
NOTE: The school microwaves are 1100 watts. The caramel cooks in 6 minutes.
SWEET ROLLS
1 c. flour
1 1/2 t. yeast
1/2 c. milk
2 T. plus 1 1/2 t. sugar
2 T. plus 1 1/2 t. margarine
1/2 t. salt
1 egg
1 to 1 1/4 c. flour
In a Mixmaster mixing bowl combine 1 cup flour and the yeast. Heat milk, sugar, margarine and salt in microwave for 1 minute, until warm. Add to flour mixture. Add egg. Beat at low speed of mixer for 30 seconds. Beat 3 minutes at high speed. Stir in as much of the 1 to 1 1/4 cups flour as you can mix in with a wooden spoon. On a floured surface knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Continue recipe for either caramel rolls or cinnamon rolls.
Caramel Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Roll up
jelly roll style, beginning from the longest side. Seal seams. Prepare caramel for pan:
1/3 c. brown sugar
2 T. margarine
1 T. light corn syrup
2 T. nuts
Combine brown sugar, margarine, and corn syrup in glass measuring cup. Heat in microwave until margarine is melted and mixture is bubbly. Pour into a greased 9” round cake pan. Sprinkle with nuts.
Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Invert immediately onto a serving plate.
Cinnamon Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
1/4 c. raisins (optional)
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Sprinkle raisins over dough. Roll up jelly roll style, beginning from the longest side. Seal seams. Cut into
9 pieces. Grease 9” round cake pan. Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Allow to cool 5 minutes in pan. Remove from pans. Drizzle with icing.
Powdered Sugar Icing
1/2 c. powdered sugar
1/8 t. vanilla
1 T. milk
Carmelitas
2 c. flour
1 tsp. baking soda
2 c. oatmeal
½ tsp. salt
1½ c. brown sugar
1½ c. butter softened
Preheat oven to 350 degrees F. Mix the above ingredients together and press into bottom of greased and floured 13 x 9” pan, saving about 1/3 of the mixture for top of dessert. Bake for 10 minutes.
Remove from oven and sprinkle with 6 oz. chocolate chips (1 c.).
Mix 12 oz. jar caramel ice cream topping with 3 Tbsp. flour over chips. Pour caramel mix over chocolate chips.
Use remaining oatmeal/flour/sugar mixture for top of dessert. Bake an additional 20 to 23 minutes.
Cool completely. Cut into squares..
Cheesy Garlic Biscuits
2 c. flour
1 T. baking powder
1 tsp. salt
3/4 c. milk
1/3 c. oil
1/2 c. grated cheddar cheese
Topping:
3 T. melted butter
1/4 tsp. garlic salt
Pre-heat oven to 450 degrees. Mix flour, baking powder and salt. Add milk, oil and cheese until a soft ball forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto an ungreased baking sheet and bake for 8 to 10 minutes.
Remove biscuits from the oven. Mix butter and garlic and brush on rolls while still on the pan and hot.
(While biscuits are baking, mix together dry ingredients – flour, baking powder and salt – in a plastic storage bag. Close with a twist tie, label with class period and group number, and set aside to use to make another batch of biscuits tomorrow.)
Chicken Fried Rice
Day 1
Rice
2 cups water
½ tsp salt
1 cup rice
Bring water to boil in a 2 quart saucepan. Stir in salt and rice. Cover, reduce heat to medium-low and simmer for 20 minutes or until all water is absorbed. Pour rice into a strainer and rinse with cold water. Place in storage container.
Egg
1 egg
1 T water
1 T butter
In a small bowl, beat egg with water. Melt butter in a large skillet over medium heat. Add egg and leave flat until cooked through. Remove egg from skillet to a plate and cut into shreds. Place in storage container with rice.
Onion and chicken
1 T vegetable oil
¼ cup onion, chopped
1 chicken breast, cut into bite-size pieces
In a large skillet, heat oil over medium heat. Add onion and chicken and stir fry until done. Place in container with egg and rice. Label with class period and place in refrigerator.
Day 2
2 T oil
Rice, egg, onion and chicken mixture
½ bag of mixed veggies (peas, carrots, corn, green beans, etc.)
Fried Rice sauce
Heat oil in a wok over medium heat. Add rice mixture, mixed veggies and fried rice sauce. Stir-fry until heated through. Serve with extra soy sauce.
Fried Rice Sauce
3 T teriyaki sauce
3 T oyster sauce
½ tsp garlic powder
½ tsp ground ginger
½ tsp black pepper
Stir together in a small bowl.
SPICY CHICKEN TORTILLA SOUP
Day 1
Shred 2 large chicken breasts. Place in plastic bag, label and refrigerate for tomorrow. In large soup pot, sauté onion and garlic in oil, over low heat for 5 minutes until onion is
softened.
1 cup chopped onion (1 medium)
2 tsp. minced garlic
1 Tbsp. vegetable oil
Add:
4 oz. can chopped green chilies 4 tsp. Worcestershire sauce
1- 15-oz. cans Italian-style stewed tomatoes 2 tsp. chili powder
1 – 10 oz. can Original Rotel tomatoes 2 tsp. ground cumin
8 cups chicken broth 1 tsp. hot sauce
1 can black beans, drained and rinsed 2 tsp. lemon pepper
1 cup frozen corn kernels
Bring to a boil over high heat. Then reduce heat and simmer for 5 to 10 minutes.
Also Day 1
Tortilla Chips
Cut 10 small corn tortillas into strips. Place on a baking sheet in a single layer. Sprinkle with salt and spray with cooking spray. Bake in a 350 degree oven until crisp, about 10 minutes, but maybe more or less. (Keep a close eye on these – they burn fast!) Remove from baking sheet and place on cooling racks. When cool, place in a plastic bag and store until tomorrow.
Day 2
Measure 1 cup cold water in liquid measuring cup. Add ½ cup flour and
combine well using a fork. Whisk into soup (get rid of lumps!). Bring the soup back to a boil.
Add the shredded chicken; simmer for 5 minutes.
Stir in:
2/3 cup sour cream
Salt and pepper to taste
Easy Chocolate Cake
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 cup sugar
2 T cocoa
6 T oil
½ tsp vanilla
1 T vinegar
1 cup cold water
1. Preheat oven to 350 degrees.
2. Mix all dry ingredients together in a bowl and stir together well. Pour into a 8x8 inch square cake pan.
3. Pour the oil, vanilla and vinegar over the dry ingredients. Pour the cold water over all
ingredients.
4. Mix all very well with a fork. Eliminate all lumps and incorporate all the oil.
5. Bake 30 minutes or until a toothpick comes out clean.
Cinnamon Chip Scones
2 cups flour
3 T brown sugar 1 T water
2 tsp baking powder 1 cup sour cream
½ tsp salt ¼ cup cinnamon chips
½ tsp baking soda ½ cup chopped apples (optional)
1 T egg powder
¼ cup butter or margarine
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, baking soda, and egg powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cinnamon chips. Place in a plastic storage bag, close with a twist tie and label with your class period and kitchen #.
Day 2:
Preheat oven to 400 degrees.
Dump dry ingredients into a large mixing bowl. Make a well in the center; set aside. In a small mixing bowl, combine water and sour cream. Add all at once to well of dry ingredients. (Add apples, if using.) Using a fork, stir until combined (mixture may seem dry).
Turn dough out onto lightly floured surface. Quickly knead dough 10-12 times or until dough is nearly smooth. Pat or lightly roll into a 7 inch circle and cut into 8 wedges.
Arrange wedges at least 1-inch apart on an ungreased baking sheet. Bake for 10-12 minutes or until light brown. Remove from oven and drizzle with glaze.
Glaze
1 cup powdered sugar
1 T milk
¼ tsp vanilla
Stir together in a small bowl.
PART 1: Sweet Roll Dough
CINNAMON SWEET ROLLS
1 cup flour 3 T butter
1 ½ tsp yeast ½ tsp salt
¾ cup milk 1 egg
3 T sugar 1 to 1 ¼ cup flour
1. In a Mixmaster mixing bowl, combine 1 cup flour and the yeast.
2. In a small liquid measuring cup, heat milk, sugar, butter and salt in microwave for 40-45 seconds, until warm.
3. Pour milk mixture into mixing bowl with flour mixture.
4. Add egg to mixing bowl.
5. Attach bowl and paddle to mix master and beat at low speed for 30 seconds.
6. Beat 3 minutes at high speed.
7. Stir in as much of the 1 to 1 ¼ cups flour as you can mix in with a wooden spoon, until dough is no longer too sticky to handle.
8. On a floured surface knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes).
PART 2: Sweet Roll Filling
2 T butter (melted in a custard cup)
¼ cup sugar and 1 tsp cinnamon (combined in a separate custard cup)
Roll dough into a 12x8 inch rectangle. Brush melted butter over dough. Sprinkle combined sugar and cinnamon over butter. Roll up jelly roll style and pinch seams to seal. Mark dough with thread or floss into 8 slices; cut with thread or floss and place in greased 9” round or square baking pan (over caramel). Cover, label and refrigerate overnight.
PART 3: TO MAKE ICE CREAM CARAMEL SWEET ROLLS
1/3 cup vanilla ice cream
1/3 cup brown sugar
3 T sugar
3 T butter or margarine
Heat ingredients together in a small saucepan over medium heat. Bring to a boil, stirring constantly, until all the sugars are dissolved. Pour into bottom of a greased 9” round baking pan. Place rolls on top of caramel mixture. Cover and refrigerate overnight.
DAY 2
Preheat oven to 375 degrees. (If making caramel rolls, place pan on a rimmed baking sheet that
will catch any caramel overflow.) Bake 20-25 minutes. Invert onto a serving plate.
Optional – frost with powdered sugar icing:
1 cup powdered sugar
¼ tsp vanilla
2 T milk
2 T butter
Cinnamon Twists
2 cups flour
3 tsp. baking powder
½ tsp. salt
½ cup shortening
¾ cup milk
Pre-heat oven to 425º F. In large bowl, combine flour, baking powder and salt. Using fork or pastry blender, cut shortening into flour until consistency of course meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Knead gently on lightly floured surface (10 to 12 strokes). Divide dough into 10 equal portions.
¼ cup melted butter or margarine
½ cup sugar
1 tsp. cinnamon
roll each portion of dough in hands to form a 9-inch rope. Pinch ends together to form a circle. Dip circles in melted butter, then into mixture of sugar and cinnamon. Twist each biscuit to form a figure 8. Place biscuits on an ungreased baking sheet.
Bake at 425º F for 8 to 10 minutes. Serve hot.
COFFEE CAKE
1½ cups all-purpose flour
¼ cup shortening
¾ cup sugar
1½ teaspoon baking powder
½ teaspoon salt
¾ cup milk
1 egg
Heat oven to 375°.
Grease and flour round layer cake pan, 9x1½ inches; or square cake pan 8x8x2 or 9x9x2 inches. Measure all dry ingredients into a medium sized mixing bowl. Using a pastry blender cut shortening into dry ingredients.
Add milk and egg to dry ingredients. Using a wire whisk, blend all ingredients. Whisk
vigorously 1/2 minute. Spread in pan.
TOPPING
1/3 cup brown sugar (packed)
¼ cup all-purpose flour
½ teaspoon cinnamon
3 Tablespoon firm butter or margarine Use pastry blender to mix until crumbly. Sprinkle Topping over batter.
Bake 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Serve warm.
16oz rotini pasta
¾ cup mayonnaise
1 T red wine vinegar
½ tsp salt
½ tsp black pepper
¾ tsp garlic powder
¾ tsp dried basil
1 yellow bell pepper, chopped
Confetti Pasta Salad
1. Prepare pasta according to package directions. Drain and rinse with cold water. Drain again.
2. Stir together the mayonnaise, red wine vinegar, salt, pepper, garlic powder and basil. Stir into cooked, drained, rinsed, and cooled pasta. Stir in the bell pepper.
3. Cover, label and store in refrigerator until tomorrow.
4. Meanwhile, peel and chop the cucumber. Place in a small Ziploc and add to the salad tomorrow.
Day 2
½ can olives, sliced and drained thoroughly
½ medium cucumber, peeled and chopped
2 ounces mozzarella, cubed
1 oz. pepperoni, chopped
Stir ingredients into pasta and serve.
CoolRise Dinner Rolls
6 ½ to 7 cups flour 2/3 cup water
1 tsp. salt
1/2 cup sugar 1/4 cup butter
1 T. + 2 t. yeast 2 eggs
1 cup milk oil
In Mix Master bowl thoroughly mix 2 cups flour, sugar, salt and yeast. Combine milk, water and butter in 2 cup glass measuring cup. Heat in
microwave 1 to 2 minutes until liquids are very warm (120ºF. to 130ºF.). Butter does not need to melt completely. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add
eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 5 to 20 minutes.
Punch dough down; divide into 3 equal pieces.
Pan Rolls. Form each piece of dough into a roll about 10 inches long. Cut into 10 equal pieces; form into smooth balls. Place in 3 greased 8- or 9- inch round cake pans.
Brush rolls with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes.
Bake at 375º 15 to 20 minutes, or until done. Remove from baking pans and cool on wire racks or place on serving platter.
EASY CHOCOLATE CAKE
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 cups sugar
3 Tbsp. cocoa
¾ cup oil
1 tsp. vanilla
2 Tbsp. vinegar
2 cups cold water
Preheat oven to 350 degrees.
Mix all dry ingredients together in a bowl.
Place a large strainer in the center of a 9x13 cake pan.
Pour the dry ingredients into the strainer and sift into the cake pan. Pour the oil, vanilla and vinegar over the dry ingredients.
Mix all very well with a fork. Eliminate all lumps and incorporate all oil. Bake 30 minutes or until a toothpick comes out clean.
Let cool before serving.
EASY CHOCOLATE FROSTING
6 Tbsp. margarine
6 Tbsp. cocoa
2 cups powdered sugar
2 tsp. vanilla
2 Tbsp. milk
Mix margarine and cocoa. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency. Spread on cake.
Enchiladas
½ lb. ground beef 1/3 cup tomato sauce
¼ cup chopped onion 4 small flour tortillas
2 tsp chili powder ½ cup grated mozzarella cheese
¼ tsp pepper 1 cup grated cheddar cheese
½ tsp salt ¼ cup sour cream
1 10 oz. can mild enchilada sauce ¼ cup sliced black olives
Day 1:
1. Brown ground beef and onions in a large skillet.
2. Meanwhile, in a small bowl combine the two cheeses.
3. In another mixing bowl, stir together enchilada sauce and tomato sauce. Spray a square baking dish with cooking spray. Spread 2 T of sauce in bottom of pan.
4. When ground beef is no longer pink and onions are soft, remove from heat and drain fat in garbage can. Stir in seasonings (chili powder, pepper and salt), ¼ cup sauce mixture, black olives, sour cream and only HALF of the cheese (so ¾ cup).
5. Lay tortillas out on counter and evenly divide filling between each tortilla. Roll up and place in prepared pan, seam side down. Pour remaining sauce over enchiladas, then top with remaining cheese.
6. Cover with plastic wrap and label. Refrigerate until Day 2.
Day 2: Bake uncovered 30 minutes at 400 degrees.
EASY FRUIT SALAD
DAY 1
Prepare the following ingredients (wash first), mix together, cover, label and
refrigerate.
1 pint strawberries, sliced or quartered
1 can (11 oz.) mandarin orange segments, drained thoroughly
1/2 cantaloupe, cubed
1 cup seedless grapes, sliced in half
Prepare the following in a small bowl:
½ cup yogurt
1 T honey
1/2 tsp cinnamon
Place in a cereal bowl, cover, label and refrigerate.
DAY 2
Place refrigerated fruits in a serving bowl. Add the following:
1 banana, sliced
1 small red apple, cubed (wash first and leave peel on)
2 T sunflower seeds (or maybe 1 tsp poppy seeds?) Add the yogurt mixture. Stir gently. Serve
Green Bean Casserole
3/4 cup milk
1/8 tsp. pepper
10 ¾ oz. can Cream of Mushroom Soup
½ of a 6 lb. 5 oz. can cut green beans, drained
OR 2 (14.5 oz.) cans
1 1/3 cups French’s French Fried Onions
divided into 2/3 cup and 2/3 cup
In 1 1/2 –qt. casserole, mix all ingredients except 2/3 cup French
Fried Onions.
Cover, label and place in refrigerator.
Day 2 Bake 40 minutes at 350⁰F or until hot; stir. Top with remaining 2/3 cup onions.
Bake an additional 5 minutes or until onions are golden. Serves 12 to 24
½ cup creamy peanut butter
1-6 oz. package butterscotch chips
1-3oz. can or 2 c. chow-mein noodles
2 cups mini-marshmallows
Directions: Cover 2 baking sheets with waxed paper.
1. In a medium size saucepan over LOW heat, melt the peanut butter and butterscotch chips together.
2. Remove the above mixture from the heat and add the noodles (uncooked); stir the two together gently with a wooden spoon.
3. Now add the marshmallows to the mixture stirring gently until everything is well mixed.
4. Drop the resulting mixture by TABLESPOON-full onto a baking sheet.
5. Chill.
6. Yield: 2 dozen mounds of YUM!
LEFSE
4 cups cooked mashed or riced potatoes
½ cup Half and Half
4 Tbsp. butter or margarine
1 Tbsp. sugar
1 tsp. salt
Approximately 3 cups flour
Mix first five ingredients. Using hands, mix in enough flour to make a dough that can be rolled.
Roll dough thinly using pastry cloth and rolling pin with stockinet. Cook on Lefse
Griddle until speckled golden brown.
Eat immediately with butter, sugar, and or cinnamon. Or place cooked Lefse between clean cloths to cool so they don’t dry out. After cooling, place in plastic bags and refrigerate or freeze.
Muffins!
2 cups flour
1 T baking powder
½ tsp salt
¾ cup sugar
1 egg
1 cup milk
¼ cup vegetable oil
Mix-ins
Preheat oven to 400 degrees and line 12 muffins cups with paper liners.
In a bowl, stir together flour, baking powder, salt and sugar (and ¼ tsp cinnamon, optional). In a separate bowl, whisk together the oil, milk, and egg (and flavored extract, optional). Stir into flour mixture until just combined. Gently fold in your mix-ins. Divide batter evenly among lined muffin cups and bake about 25 minutes, or until golden brown on top and an inserted toothpick comes out clean.
Mix-ins:
¾ cup chocolate chips
1 mashed banana and 1/3 cup chocolate or peanut butter chips
½ cup crushed pineapple (drain, then place in a paper towel and squeeze out moisture) and
¼ cup sweetened flaked coconut
¾ cup blueberries
2 T poppy seeds and 1 tsp lemon or almond extract
1 tsp cinnamon and 1 cup finely chopped apple
½ cup canned pumpkin and 1 tsp pumpkin or apple pie spice
Streusel topped muffins – blend ¼ cup brown sugar, 1 T butter and ½ tsp cinnamon with fork until crumbly. Sprinkle over muffins before baking.
Oatmeal Raisin Cookies
1 cup butter 1 tsp baking soda
1 cup brown sugar 1 tsp cinnamon
½ cup sugar ½ tsp salt
2 eggs 3 cups oats
1 tsp vanilla 1 cup raisins
1 ½ cups flour
1. Preheat oven to 350 degrees.
2. Using the stand mixer, cream butter and both sugars together. Beat in eggs and vanilla.
3. In a separate bowl, combine dry ingredients – flour, baking soda, cinnamon and salt. Beat into butter mixture.
4. Remove mixing bowl from stand mixer and with a wooden spoon, stir in the oats and raisins. Place half of dough in small mixing bowl, cover, label and store in refrigerator to bake tomorrow.
5. Use cookie scoop to drop remaining half of dough onto ungreased cookie sheets. Bake for 8-
11 minutes, or until edges are golden brown.
Orange Julius
6 oz. (or half of a 12 oz.) can frozen orange juice concentrate
1 cup cold water
1 cup milk
½ cup sugar
1 tsp vanilla
18-20 ice cubes
Blend first 5 ingredients on high. Add ice and pulse until ice is finely crushed.
***Table should be set with placemats, plates, forks, and glasses.***
Cooking Pasta
1. Fill 4 qt. saucepan half full of water.
2. Add 1 tsp. salt and bring water to a boil over high heat.
3. Add 6 oz. pasta (break in half if desired) to boiling water.
4. Set timer: Angel hair 4 to 6 minutes spaghetti 10 to 12 minutes fettuccini 10 to 12 minutes linguini 10 to 12 minutes
OR until al dente (cooked through).
5. Drain in colander.
6. Place hot pasta in serving bowl and cover with sauce.
Alfredo Sauce
(reduced fat and calories)
2 tablespoons butter
1 teaspoon crushed garlic
2 teaspoon flour
1 cup whole milk
1/4 cup sour cream
1/3 cup Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon parsley
1. In a 2 quart saucepan, melt butter over medium-low heat.
2. As soon as it is melted, add the crushed garlic and flour. Stir until smoothly mixed and flour is cooked, about 1 minute.
3. Pour milk into butter-flour mixture and immediately whisk until smooth.
4. Turn heat up to medium and add sour cream, Parmesan and spices, whisking in between each addition to ensure sauce is very smooth.
5. Cook and whisk until sauce is thickened and bubbly.
6. Pour sauce over cooking pasta in a serving bowl. Place on table. Sit down with lab members to serve your meal and eat.
***Table should be set with placemats, plates, forks, and glasses.***
Cooking Pasta
1. Fill 4 qt. saucepan half full of water.
2. Add 1 tsp. salt and bring water to a boil over high heat.
3. Add 6 oz. pasta (break in half if desired) to boiling water.
4. Set timer: Angel hair 4 to 6 minutes spaghetti 10 to 12 minutes fettuccini 10 to 12 minutes linguini 10 to 12 minutes
OR until al dente (cooked through).
5. Drain in colander.
6. Place hot pasta in serving bowl and cover with sauce.
Alfredo Sauce
3 tablespoons butter
1 teaspoon crushed garlic
2 teaspoon flour
1/2 cup whipping cream
1/2 cup whole milk
1/4 cup sour cream
1/3 cup Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon parsley
1. In a 2 quart saucepan, melt butter over medium-low heat.
2. As soon as it is melted, add the crushed garlic and flour. Stir until smoothly mixed and flour is cooked, about 1 minute.
3. Pour whipping cream and milk into butter-flour mixture and immediately whisk until smooth.
4. Turn heat up to medium and add sour cream, Parmesan and spices, whisking in between each addition to ensure sauce is very smooth.
5. Cook and whisk until sauce is thickened and bubbly.
6. Pour sauce over cooking pasta in a serving bowl. Place on table. Sit down with lab members to serve your meal and eat.
Peanut Butter Popcorn
½ cup popcorn, popped (old maids removed)
½ cup butter or margarine (1 stick)
½ cup brown sugar
¼ tsp kosher salt
1 bag mini marshmallows
¾ cup peanut butter (creamy or chunky)
1. Place popped popcorn (make sure to remove any unpopped kernels) in a large bowl.
2. Melt butter or margarine, brown sugar, kosher salt and marshmallows together in a large, 4-quart saucepan over medium heat, stirring constantly. Stir in peanut butter until well blended.
3. Pour over popcorn and stir quickly to coat the popcorn. Eat and enjoy!
Notes: For crisper corn, place on a foil lined baking sheet. Bake in a 300 degree oven for 30 minutes, stirring halfway through.
Can drizzle popcorn with melted chocolate.
Can add in peanuts, candies, chocolate chips, etc.
Standard Pie Crust
Makes one 9-inch pie shell
1 cup flour
1/3 cup shortening
½ tsp salt
3 T COLD water
1. Preheat oven to 450 degrees.
2. Place flour and salt in mixing bowl. Cut in shortening with a pastry blender until
the size of small peas.
3. Divide mixture into 3 sections. Sprinkle 1 T water over one section and toss
quickly with a fork, until dough forms. Repeat with remaining 2 sections.
4. Form into a smooth ball and flatten into a disk shape.
5. Using a pastry cloth and stockinet, roll pastry into a circle about 2 inches larger
than an upside-down pie plate.
6. Place pastry in pie plate and trim edge to about 1 inch wider than pie plate.
Fold edge under and flute.
7. Prick entire crust with a fork (this prevents bubbles and excess shrinkage).
8. Bake 8-10 minutes or until pale golden brown. Remove from oven and let cool.
Label with a paper towel with group # and class period.
If your dough is dry and hard to work with, then it may not be completely mixed or have enough water.
If your pastry is tough, you probably didn’t have enough shortening.
If your pastry shrinks or buckles, then you may have stretched your pastry or
didn’t adequately prick the sides and bottoms before baking.
Butterscotch Cream Pie
3 cups milk 1 cup butterscotch chips
3/4 cup brown sugar 2 eggs, beaten
1/4 cup all-purpose flour 3 T. butter or margarine
1/4 cup corn starch 1 1/2 tsp. vanilla
1/4 teaspoon salt
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and butterscotch chips with a whisk. Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter and vanilla.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
Chocolate Cream Pie
3 cups milk 3 oz. semi-sweet chocolate,
3/4 cup sugar chopped
1/4 cup all-purpose flour 2 eggs, beaten
1/4 cup corn starch 3 T. butter or margarine
1/4 teaspoon salt 1 1/2 tsp. vanilla
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and chopped chocolate with a whisk. Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter and vanilla.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
Coconut Cream Pie
3 cups milk 2 eggs, beaten
1 cup sugar 3 T. butter or margarine
1/4 cup all-purpose flour 1 1/2 tsp. vanilla
1/4 cup corn starch 1 cup coconut
1/4 teaspoon salt
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and chopped chocolate with a whisk. Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter, vanilla and coconut.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
Vanilla Cream Pie
3 cups milk 2 eggs, beaten
1 cup sugar 3 T. butter or margarine
1/4 cup all-purpose flour 1 1/2 tsp. vanilla
1/4 cup corn starch (2 bananas)
1/4 teaspoon salt
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and chopped chocolate with a whisk.
Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter and vanilla.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Banana Cream Pie: Prepare Vanilla Cream Pie as above. On day 2, slice
2 bananas into bottom of Baked Pastry Shell. Spread filling over bananas.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
PIZZA
Dough: Toppings:
2½ tsp. yeast 2T. pizza sauce (per person)
1 c. warm water onion
1 tsp. sugar green pepper
1 tsp. salt 1/4 c. cheese (per person)
¾ tsp. oregano mushrooms
¾ tsp. thyme - optional black olives
2 T. oil pepperoni
2½ c. flour etc.
Dissolve yeast in water. Stir in remaining ingredients; beat vigorously 20 strokes. Add extra flour if very sticky.
Label plastic bag. Spray inside with Pam spray. Place dough in bag. Use a twist tie to close. Place in refrigerator.
Day 2
Pre-heat oven to 450º F. Oil pan.
(Divide dough into 4 equal pieces if using individual pans.) Press dough on pan to the edge.
Bake crust for 5 minutes. Cover crust with sauce.
Add toppings and cheese in any order desired.
Bake 10 to 15 minutes.
Pumpkin Bars
4 eggs
1 cup vegetable oil
2 cups sugar
15 oz. can pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ginger
½ tsp cloves
½ tsp nutmeg
1. Preheat oven to 350 degrees.
2. In a glass 4-cup measuring cup, mix together eggs, vegetable oil, sugar, and pumpkin; set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
4. Make a well in the center of the dry ingredients and gently fold in the pumpkin mixture.
5. Pour in a greased and floured 10x15 bar pan.
6. Bake for 25-30 minutes.
Cream Cheese Frosting:
8 oz. cream cheese
1 stick butter
4 cups powdered sugar
1 tsp vanilla
In a stand mixer using the paddle attachment, combine all ingredients until they are at the right consistency. Spread on cooled pumpkin bars.
Sloppy Joes
1 pound lean ground beef
1/4 cup chopped onion
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt and pepper to taste
4 hamburger buns
Day 1: In a medium skillet over medium heat, brown the ground beef and onion; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. Place in storage container, label and refrigerate until tomorrow.
Day 2: Reheat meat in microwave or in a skillet and serve on burger buns.
SOFT PRETZELS
1 1/3 cups warm water To brush on before baking:
1 package yeast (2½ tsp.) 1 egg beaten
2½ to 3 ½cups flour 1 T. water
½tsp. salt 2 to 3 T. kosher salt or margarita salt
1 Tbsp. sugar
Preheat over to 400 degrees.
Pour water into large mixing bowl, sprinkle yeast on top of the water and stir with a wooden spoon until well blended. Add 1-cup flour, salt, and sugar to the yeast mixture; beat with the wooden spoon. Add the rest of the flour, 1 cup at a time, until you have a soft and workable dough. Knead the dough 5 to 7 minutes. Cut the dough into 4 equal pieces. With floured hands, roll each piece of dough back and forth between palms of hands or on the counter to form a dough rope which is 30 to 36” long. Shape like a pretzel. Pinch the ends to attach. Place 2 pretzels on each greased cookie sheet 3“ apart. Brush the pretzel with the beaten egg and water mixture. Sprinkle with salt if desired. Place one pan on each rack in the oven. Bake at 400º for 15 to 20 minutes or until golden brown. After 8 minutes switch the pans from top to bottom if baking 2 pans at one time. (Thump to see if the pretzels sound hollow to check for doneness.) Pretzels should be golden brown.
SOFT PRETZELS
1 1/3 cups warm water To brush on before baking:
1 package yeast (2½ tsp.) 1 egg beaten
2½ to 3 ½cups flour 1 T. water
½tsp. salt 2 to 3 T. kosher salt or margarita salt
1 Tbsp. sugar
Preheat over to 400 degrees.
Pour water into large mixing bowl, sprinkle yeast on top of the water and stir with a wooden spoon until well blended. Add 1-cup flour, salt, and sugar to the yeast mixture; beat with the wooden spoon. Add the rest of the flour, 1 cup at a time, until you have a soft and workable dough. Knead the dough 5 to 7 minutes. Cut the dough into 4 equal pieces. With floured hands, roll each piece of dough back and forth between palms of hands or on the counter to form a dough rope which is 30 to 36” long. Shape like a pretzel. Pinch the ends to attach. Place 2 pretzels on each greased cookie sheet 3“ apart. Brush the pretzel with the beaten egg and water mixture. Sprinkle with salt if desired.
Bake at 400º for 15 to 20 minutes or until golden brown. After 8 minutes switch the pans from top to bottom if baking 2 pans at one time. (Thump to see if the pretzels sound hollow to check for doneness.) Pretzels should be golden brown.
Spanish Rice
1 16 oz. can stewed tomatoes
3/4 to 1 cup white rice
1 c. shredded cheese
1/4 c. green olives - sliced
1/4 c. olive oil
1/2 c. chopped onion or 1 Tbsp. minced dry onion
1 1/4 c. boiling water
1 t. salt
2 oz. chopped green chilies
Preheat oven to 350˚.
Mix all ingredients. Place in 2 quart casserole. Cover. Bake 1 hour stirring often.
Stir-Fry
Names: Kitchen: Period:
Meat
+Vegetables I
+Vegetables II
+Crunchy Ingredients
Choose one:
1 chicken breast – cut into 1-inch pieces
½ pound beef top round steak –
thinly sliced into bite-sized pieces
Choose one:
1 cup broccoli buds
1 cup asparagus – cut into 1-inch pieces
Choose one or two:
1 cup chopped cabbage
1/3 cup pea pods, halved
½ cup thinly sliced mushrooms
Choose up to three:
½ of an 8 oz. can sliced water chestnuts
½ of an 8 oz. can baby corn
½ cup bean sprouts
½ cup roasted peanuts
2 T cooking oil, divided
1 tsp garlic, minced
1 tsp fresh ginger root
½ cup onion
Also include:
1 carrot, julienned
Also include:
½ bell pepper
Also include:
2 stalks celery, thinly sliced
1. Preheat wok over high heat; add 1 T cooking oil. Add meat, garlic, ginger, and onion. Stir-fry for 2 to 3 minutes or until browned. Add remaining oil if necessary.
2. Add Vegetables I (carrot, broccoli, asparagus). Stir-fry 2 minutes.
3. Add Vegetables II (cabbage, pea pods, mushrooms, bell pepper). Stir-fry 2 minutes.
4. Add Crunchy Ingredients (water chestnuts, bamboo shoots, bean sprouts, peanuts, celery). Stir-fry 1 minute.
5. Stir sauce into wok. Cook and stir until thickened and bubbly.
6. Serve with rice.
Stir-fry Sauce
½ cup cold water
2 tsp chicken or beef base
4 tsp cornstarch
¼ cup soy sauce
2 T dry sherry
Mix together in a liquid measuring cup. Stir into wok in step 5.
Stove Top Dressing
Day 1:
1 stick butter
1 cup finely diced celery leaves and stalks
1 medium onion, diced
1. In a medium skillet over medium heat, melt butter.
2. Add onion and celery and cook until onion is translucent.
3. Place mixture in a white cereal bowl. Cover with plastic wrap, label with class period and place in the refrigerator.
Day 2:
1 stick butter
Onion/celery mixture
6 cups water
3 pouches Stove Top stuffing mix
1. In a large saucepan, melt butter. Add onion/celery mixture. Add 6 cups water. Bring to a boil.
2. Stir in stuffing mix until moistened; cover and remove from heat.
3. Let stand for 5 minutes. Fluff with a fork.
4. Transfer to a glass serving bowl to serve.
STOVE-TOP MACARONI & CHEESE
1 T salt
4 cups (16 oz.) uncooked elbow macaroni
½ lb. Velveeta Cheese – cut up
1 cup shredded cheddar
1 cup milk dash pepper
Bring 4 quarts of water to a boil in a large pot.
Add salt and macaroni; cook until al dente (firm to the bite), approximately 7-8 minutes.
Meanwhile, warm milk in the microwave.
Drain cooked macaroni and return to pan; return to stovetop.
Stir milk and cheese into macaroni until warm and creamy.
Strawberry Pretzel Salad
FIRST LAYER:
2 cups coarsely crushed pretzels
¾ cup melted butter
3 T sugar
1. Preheat oven to 400 degrees.
2. Combine crushed pretzels, melted butter and sugar in a mixing bowl.
3. Spread half of mixture in one 8x8 glass pan, and the other half in a separate 8x8 glass pan. (or all in one 9x13 pan).
4. Bake 8 minutes. Set aside to cool.
SECOND LAYER:
8 oz. cream cheese
1 cup sugar
2 cups or 8 oz. container whipped topping
1. Beat cream cheese and sugar until smooth.
2. Stir in whipped topping.
3. Spread over cooled pretzels.
THIRD LAYER:
2 cups boiling water
6 oz. pkg strawberry flavored gelatin
16 oz. box frozen sliced strawberries
1. Bring water to boil in a saucepan on the stovetop or in a glass measuring cup in the microwave.
2. Place gelatin in the bottom of a 4-cup glass measuring cup. Pour boiling water over the top and stir with a fork to dissolve.
3. After gelatin has dissolved, stir in frozen strawberries and set aside 10 minutes to cool.
4. Pour over cream cheese mixture; chill in refrigerator until set.
Strawberry Shortcake
In a small bowl, combine:
6 strawberries, sliced (about 1 cup)
¼ cup sugar
Shortcake
2 cups flour
2 tsp baking powder
¼ cup sugar
½ cup butter (1 stick)
1 egg
2/3 cup milk
1. Preheat oven to 450 degrees.
2. In medium mixing bowl, stir together flour, baking powder and sugar.
3. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
4. In a small bowl, beat together the milk and egg with a fork; add to dry mixture. Stir just to moisten (with fork). Spread batter into a greased round baking pan.
5. Bake for 15-18 minutes or till a wooden toothpick inserted near center comes out clean.
6. Cut half of shortcake into wedges; save other half for tomorrow. Place shortcake on plates and top with strawberries and whipped cream.
SWEET ROLLS
1 c. flour
1 1/2 t. yeast
1/2 c. milk
2 T. plus 1 1/2 t. sugar
2 T. plus 1 1/2 t. margarine
1/2 t. salt
1 egg
1 to 1 1/4 c. flour
In a Mixmaster mixing bowl combine 1 cup flour and the yeast. Heat milk, sugar, margarine and salt in microwave for 1 minute, until warm. Add to flour mixture. Add egg. Beat at low speed of mixer for 30 seconds. Beat 3 minutes at high speed. Stir in as much of the 1 to 1 1/4 cups flour as you can mix in with a wooden spoon. On a floured surface knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Continue recipe for either caramel rolls or cinnamon rolls.
Caramel Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Roll up
jelly roll style, beginning from the longest side. Seal seams. Prepare caramel for pan:
1/3 c. brown sugar
2 T. margarine
1 T. light corn syrup
2 T. nuts
Combine brown sugar, margarine, and corn syrup in glass measuring cup. Heat in microwave until margarine is melted and mixture is bubbly. Pour into a greased 9” round cake pan. Sprinkle with nuts.
Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Invert immediately onto a serving plate.
Cinnamon Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
1/4 c. raisins (optional)
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Sprinkle raisins over dough. Roll up jelly roll style, beginning from the longest side. Seal seams. Cut into
9 pieces. Grease 9” round cake pan. Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Allow to cool 5 minutes in pan. Remove from pans. Drizzle with icing.
Powdered Sugar Icing
1/2 c. powdered sugar
1/8 t. vanilla
1 T. milk
Taco Lasagna
½ lb ground beef
2 to 4 T taco seasoning
1/3 cup water
1 cup salsa
1 ½ cups cheddar cheese
6 small flour tortillas
Black olives, sliced (optional) Sour cream (optional)
Day 1
1. In a large skillet over medium heat brown ground beef until no longer pink. Drain fat into garbage
can.
2. Stir taco seasoning and water into ground beef and cook until water is mostly evaporated, but avoid cooking until beef is too dry.
3. Stir in salsa (and sour cream and olives, if desired). Divide beef into 3 sections.
4. Lightly grease a square baking dish. Carefully tear 2 tortilla in half and arrange on the bottom. Cover with 1/3 of the beef mixture, then ½ cup of the cheese.
5. Repeat – 2 tortillas, another 1/3 of the beef, ½ cup cheese.
6. Repeat – 2 tortillas, the remaining beef, the remaining cheese. (Top with olive s, optional)
7. Cover, label and place in refrigerator until tomorrow.
Day 2
Preheat oven to 375 degrees. Bake in preheated oven for about 30 minutes, or until cheese is bubbly.
Serve with sour cream, fresh tomatoes and/or sliced green onions.
TACO SALAD
Day 1
1 lb. ground beef
1 medium onion, chopped
1/4 c. taco seasoning
1/2 c. hot water
½ head iceberg lettuce
Chop in the onion. In a large skillet, brown the ground beef and onion together; drain fat. Stir in taco seasoning and hot water; simmer 10 minutes over low heat, stirring occasionally. Place in a cereal bowl; cover with plastic wrap, label and refrigerate.
Meanwhile, tear lettuce into bite-sized pieces. Place in a plastic bag, label and refrigerate.
Day 2
2 Roma tomatoes
6-oz. tortilla chips, broken up
3/4 cup shredded cheddar cheese
1/2 cup salsa
Wash and chop tomatoes.
Meanwhile, heat meat in microwave until warm. Place in a serving bowl. Add lettuce, tomatoes, corn chips, cheese, and salsa. Mix and serve.
8 oz. pasta
½ cup sour cream
½ pound lean ground beef
½ cup chopped onion
1 ½ cups spaghetti sauce
1 cup grated mozzarella cheese
2 T grated Parmesan cheese
Day 1
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot and mix with the sour cream.
2. In a large skillet, brown beef and onions over medium heat. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. In a lightly greased square baking dish, place about half of the pasta; top with
1/3 of the layer of mozzarella cheese. Spread on a layer of half the spaghetti sauce mixture. Repeat.
4. Top with remaining mozzarella cheese and sauce and sprinkle with the
Parmesan cheese.
5. Cover with plastic wrap, label and refrigerate.
Day 2
Preheat oven to 350 degrees. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Baking Powder Biscuits
2 cups flour
3 tsp. baking powder
½ tsp. salt
½ cup shortening
¾ cup milk
Pre-heat oven to 450º F. In large bowl, combine flour, baking powder and salt. Using fork or pastry blender, cut shortening into flour until consistency of course meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Roll out 1/2-inch thick; cut with 2-inch floured cutter. Makes 12 to 14 biscuits. Place on ungreased
cookie sheet.
Bake at 450º F for 8 to 12 minutes or until light golden brown. Serve hot.
Cheese Biscuits: Add 1 cup shredded Cheddar cheese to flour-shortening mixture. Bake on a greased baking sheet.
Beef Fajitas
1 lb. round steak
1 T. lime juice
1 T. lemon juice
1 T. chopped cilantro
½ t. oregano
1 t. Worcestershire sauce
½ t. cumin
1 t. minced garlic
3/4 t. salt
1/2 t. pepper
1 T. oil
Slice meat into 1/4" by 2" slices.
Combine lime and lemon juices, cilantro, oregano, Worcestershire, cumin, garlic, salt, pepper, and oil. Place the meat and the lime/lemon juice mixture into a zip lock bag and marinate several hours to overnight in refrigerator.
2 Tbsp. oil
1 pepper – sliced (green, red, orange, yellow)
1 medium onion
Slice pepper and onion into ¼" slices. Pour oil into skillet.
Heat skillet (electric skillet or wok) over med-high heat.
Add peppers and onion – sauté until tender and onion is translucent.
1 t. red pepper flakes, optional
Return meat to pan and heat through. Add red pepper flakes if desired. Season with salt and pepper.
Serve meat-vegetable mixture in flour tortillas – with desired toppings.
6-8 flour tortillas lettuce
1/2 cup sour cream
Serves 4
BAKING POWDER BISCUITS
2 cups flour
1 T baking powder
1 tsp salt
1 T sugar
1/3 cup shortening
¾ to 1 cup milk
Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead lightly 10 times. Pat or roll dough out to 1-inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour and place biscuits onto an ungreased baking sheet.
Bake for 13-15 minutes in the preheated oven or until edges begin to brown.
HASHBROWNS
1 small potato per person
½ T butter or margarine per potato
Bake potato. Grate cooled potato. Choose a non-stick pan large enough to arrange grated potato in a thin layer. Heat empty skillet over medium heat; add butter or margarine to melt. Arrange grated potato in a thin layer over the melted butter or margarine. Sprinkle with salt and pepper, spray with cooking spray and cover with a lid. Remove lid after 5 minutes, and turn when potatoes are golden brown. Cook other side until golden brown. Serve hot.
SAUSAGE GRAVY
1 lb. pork sausage
¼ cup vegetable oil
1 cup flour
8 cups milk
1 tsp salt
½ tsp pepper
Heat electric skillet to 350 degrees. Brown sausage until no longer pink. Add oil. Add flour. Stir until all flour particles are moistened with the fat. Add the milk and cook and stir. Keep stirring until thickened and bubbly. Season with salt and pepper. Continue stirring and keep gravy warm with skillet set at 250 degrees.
EASY CAESAR SALAD
Day 1
Wash 2 small heads romaine lettuce under cool running water. Pat dry with paper
towels. (Not only is wet lettuce soggy, but salad dressing won’t stick to it.) Tear into bite-sized pieces and place in plastic storage bag, with a dry paper towel. Refrigerate until tomorrow.
CROUTONS
1/2 loaf French bread sliced ½” thick
Olive oil
Garlic salt
Pre-heat oven to 400⁰. Slice bread ½” thick. Brush both sides of each slice with olive oil. Lightly sprinkle with garlic salt. Cut into ½” cubes. Place cubes on a cookie sheet and bake until golden brown about 10 minutes. Let cool; place in plastic storage bag until tomorrow.
Day 2
Place in romaine lettuce in salad bowl. Toss with ½ cup Caesar dressing, 1/3 cup
Parmesan cheese and croutons. Serve.
Calzones
DOUGH: 2½ tsp. dry yeast
1 cup warm water (120 degrees)
½ tsp. salt
2 tsp. oil
2 1/3 cups flour
Sprinkle yeast over warm water and let stand 5 minutes. Stir in salt and oil. Gradually add flour to make soft dough. Turn onto a well-floured counter and knead until smooth, about 10 minutes.
GROUND BEEF FILLING
10 oz. ground beef, sausage (or pepperoni 1 tsp. dry basil
½ small onion, sliced ½ tsp. oregano leaves
¼ tsp. dry minced garlic ½ tsp. sugar
¼ cup mushrooms, thinly sliced ¼ tsp. crushed red pepper, optional
¼ green pepper, sliced 1 cup mozzarella cheese, grated
1 cup pizza sauce ¼ cup Parmesan cheese
¼ cup sliced black olives salt and pepper to taste
Brown ground beef. Add onion, garlic, mushrooms, and green pepper. Cook until tender. Stir in tomato sauce, olives, basil, oregano, sugar, and red pepper. Reduce heat and simmer uncovered for 5 minutes.
PREHEAT Oven to 475 degrees.
Divide the dough into 4 pieces. Roll each piece into a circle about 8 ½ inches in diameter. Place ¼ of the filling on one half of the circle. Top with ¼ of the cheeses. Add salt and pepper to taste. Fold the unfilled half over the filling forming a semi-circle. Bring the lower dough edge over the upper edge. Crimp edges with a fork or roll and pinch to prevent the filling from leaking out. Cut a steam hole in the top crust. Transfer to a greased and cornmeal dusted baking sheet.
Bake at 475 degrees for 15 to 20 minutes.
Caramel Corn
1 cup butter or margarine
1 1/4 cup sugar (you may substitute 1/3 cup of your favorite jello flavor for 1/4 cup sugar)
1/2 cup light Karo syrup
1 package kool-aid for flavor if desired food coloring if desired
3/4 cup popcorn kernels popped in an air popper or without fat if possible (2 to 3 quarts popped corn)
Cook in a microwave safe bowl or large measuring cup that will hold more than twice the amount of above ingredients for when the mixture boils.
Cook for 6 to 9 minutes in the microwave stirring after 2 to 3 minutes. Don't stir the last time just pour over the popcorn and mix.
NOTE: The school microwaves are 1100 watts. The caramel cooks in 6 minutes.
SWEET ROLLS
1 c. flour
1 1/2 t. yeast
1/2 c. milk
2 T. plus 1 1/2 t. sugar
2 T. plus 1 1/2 t. margarine
1/2 t. salt
1 egg
1 to 1 1/4 c. flour
In a Mixmaster mixing bowl combine 1 cup flour and the yeast. Heat milk, sugar, margarine and salt in microwave for 1 minute, until warm. Add to flour mixture. Add egg. Beat at low speed of mixer for 30 seconds. Beat 3 minutes at high speed. Stir in as much of the 1 to 1 1/4 cups flour as you can mix in with a wooden spoon. On a floured surface knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Continue recipe for either caramel rolls or cinnamon rolls.
Caramel Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Roll up
jelly roll style, beginning from the longest side. Seal seams. Prepare caramel for pan:
1/3 c. brown sugar
2 T. margarine
1 T. light corn syrup
2 T. nuts
Combine brown sugar, margarine, and corn syrup in glass measuring cup. Heat in microwave until margarine is melted and mixture is bubbly. Pour into a greased 9” round cake pan. Sprinkle with nuts.
Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Invert immediately onto a serving plate.
Cinnamon Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
1/4 c. raisins (optional)
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Sprinkle raisins over dough. Roll up jelly roll style, beginning from the longest side. Seal seams. Cut into
9 pieces. Grease 9” round cake pan. Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Allow to cool 5 minutes in pan. Remove from pans. Drizzle with icing.
Powdered Sugar Icing
1/2 c. powdered sugar
1/8 t. vanilla
1 T. milk
Carmelitas
2 c. flour
1 tsp. baking soda
2 c. oatmeal
½ tsp. salt
1½ c. brown sugar
1½ c. butter softened
Preheat oven to 350 degrees F. Mix the above ingredients together and press into bottom of greased and floured 13 x 9” pan, saving about 1/3 of the mixture for top of dessert. Bake for 10 minutes.
Remove from oven and sprinkle with 6 oz. chocolate chips (1 c.).
Mix 12 oz. jar caramel ice cream topping with 3 Tbsp. flour over chips. Pour caramel mix over chocolate chips.
Use remaining oatmeal/flour/sugar mixture for top of dessert. Bake an additional 20 to 23 minutes.
Cool completely. Cut into squares..
Cheesy Garlic Biscuits
2 c. flour
1 T. baking powder
1 tsp. salt
3/4 c. milk
1/3 c. oil
1/2 c. grated cheddar cheese
Topping:
3 T. melted butter
1/4 tsp. garlic salt
Pre-heat oven to 450 degrees. Mix flour, baking powder and salt. Add milk, oil and cheese until a soft ball forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto an ungreased baking sheet and bake for 8 to 10 minutes.
Remove biscuits from the oven. Mix butter and garlic and brush on rolls while still on the pan and hot.
(While biscuits are baking, mix together dry ingredients – flour, baking powder and salt – in a plastic storage bag. Close with a twist tie, label with class period and group number, and set aside to use to make another batch of biscuits tomorrow.)
Chicken Fried Rice
Day 1
Rice
2 cups water
½ tsp salt
1 cup rice
Bring water to boil in a 2 quart saucepan. Stir in salt and rice. Cover, reduce heat to medium-low and simmer for 20 minutes or until all water is absorbed. Pour rice into a strainer and rinse with cold water. Place in storage container.
Egg
1 egg
1 T water
1 T butter
In a small bowl, beat egg with water. Melt butter in a large skillet over medium heat. Add egg and leave flat until cooked through. Remove egg from skillet to a plate and cut into shreds. Place in storage container with rice.
Onion and chicken
1 T vegetable oil
¼ cup onion, chopped
1 chicken breast, cut into bite-size pieces
In a large skillet, heat oil over medium heat. Add onion and chicken and stir fry until done. Place in container with egg and rice. Label with class period and place in refrigerator.
Day 2
2 T oil
Rice, egg, onion and chicken mixture
½ bag of mixed veggies (peas, carrots, corn, green beans, etc.)
Fried Rice sauce
Heat oil in a wok over medium heat. Add rice mixture, mixed veggies and fried rice sauce. Stir-fry until heated through. Serve with extra soy sauce.
Fried Rice Sauce
3 T teriyaki sauce
3 T oyster sauce
½ tsp garlic powder
½ tsp ground ginger
½ tsp black pepper
Stir together in a small bowl.
SPICY CHICKEN TORTILLA SOUP
Day 1
Shred 2 large chicken breasts. Place in plastic bag, label and refrigerate for tomorrow. In large soup pot, sauté onion and garlic in oil, over low heat for 5 minutes until onion is
softened.
1 cup chopped onion (1 medium)
2 tsp. minced garlic
1 Tbsp. vegetable oil
Add:
4 oz. can chopped green chilies 4 tsp. Worcestershire sauce
1- 15-oz. cans Italian-style stewed tomatoes 2 tsp. chili powder
1 – 10 oz. can Original Rotel tomatoes 2 tsp. ground cumin
8 cups chicken broth 1 tsp. hot sauce
1 can black beans, drained and rinsed 2 tsp. lemon pepper
1 cup frozen corn kernels
Bring to a boil over high heat. Then reduce heat and simmer for 5 to 10 minutes.
Also Day 1
Tortilla Chips
Cut 10 small corn tortillas into strips. Place on a baking sheet in a single layer. Sprinkle with salt and spray with cooking spray. Bake in a 350 degree oven until crisp, about 10 minutes, but maybe more or less. (Keep a close eye on these – they burn fast!) Remove from baking sheet and place on cooling racks. When cool, place in a plastic bag and store until tomorrow.
Day 2
Measure 1 cup cold water in liquid measuring cup. Add ½ cup flour and
combine well using a fork. Whisk into soup (get rid of lumps!). Bring the soup back to a boil.
Add the shredded chicken; simmer for 5 minutes.
Stir in:
2/3 cup sour cream
Salt and pepper to taste
Easy Chocolate Cake
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 cup sugar
2 T cocoa
6 T oil
½ tsp vanilla
1 T vinegar
1 cup cold water
1. Preheat oven to 350 degrees.
2. Mix all dry ingredients together in a bowl and stir together well. Pour into a 8x8 inch square cake pan.
3. Pour the oil, vanilla and vinegar over the dry ingredients. Pour the cold water over all
ingredients.
4. Mix all very well with a fork. Eliminate all lumps and incorporate all the oil.
5. Bake 30 minutes or until a toothpick comes out clean.
Cinnamon Chip Scones
2 cups flour
3 T brown sugar 1 T water
2 tsp baking powder 1 cup sour cream
½ tsp salt ¼ cup cinnamon chips
½ tsp baking soda ½ cup chopped apples (optional)
1 T egg powder
¼ cup butter or margarine
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, baking soda, and egg powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cinnamon chips. Place in a plastic storage bag, close with a twist tie and label with your class period and kitchen #.
Day 2:
Preheat oven to 400 degrees.
Dump dry ingredients into a large mixing bowl. Make a well in the center; set aside. In a small mixing bowl, combine water and sour cream. Add all at once to well of dry ingredients. (Add apples, if using.) Using a fork, stir until combined (mixture may seem dry).
Turn dough out onto lightly floured surface. Quickly knead dough 10-12 times or until dough is nearly smooth. Pat or lightly roll into a 7 inch circle and cut into 8 wedges.
Arrange wedges at least 1-inch apart on an ungreased baking sheet. Bake for 10-12 minutes or until light brown. Remove from oven and drizzle with glaze.
Glaze
1 cup powdered sugar
1 T milk
¼ tsp vanilla
Stir together in a small bowl.
PART 1: Sweet Roll Dough
CINNAMON SWEET ROLLS
1 cup flour 3 T butter
1 ½ tsp yeast ½ tsp salt
¾ cup milk 1 egg
3 T sugar 1 to 1 ¼ cup flour
1. In a Mixmaster mixing bowl, combine 1 cup flour and the yeast.
2. In a small liquid measuring cup, heat milk, sugar, butter and salt in microwave for 40-45 seconds, until warm.
3. Pour milk mixture into mixing bowl with flour mixture.
4. Add egg to mixing bowl.
5. Attach bowl and paddle to mix master and beat at low speed for 30 seconds.
6. Beat 3 minutes at high speed.
7. Stir in as much of the 1 to 1 ¼ cups flour as you can mix in with a wooden spoon, until dough is no longer too sticky to handle.
8. On a floured surface knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes).
PART 2: Sweet Roll Filling
2 T butter (melted in a custard cup)
¼ cup sugar and 1 tsp cinnamon (combined in a separate custard cup)
Roll dough into a 12x8 inch rectangle. Brush melted butter over dough. Sprinkle combined sugar and cinnamon over butter. Roll up jelly roll style and pinch seams to seal. Mark dough with thread or floss into 8 slices; cut with thread or floss and place in greased 9” round or square baking pan (over caramel). Cover, label and refrigerate overnight.
PART 3: TO MAKE ICE CREAM CARAMEL SWEET ROLLS
1/3 cup vanilla ice cream
1/3 cup brown sugar
3 T sugar
3 T butter or margarine
Heat ingredients together in a small saucepan over medium heat. Bring to a boil, stirring constantly, until all the sugars are dissolved. Pour into bottom of a greased 9” round baking pan. Place rolls on top of caramel mixture. Cover and refrigerate overnight.
DAY 2
Preheat oven to 375 degrees. (If making caramel rolls, place pan on a rimmed baking sheet that
will catch any caramel overflow.) Bake 20-25 minutes. Invert onto a serving plate.
Optional – frost with powdered sugar icing:
1 cup powdered sugar
¼ tsp vanilla
2 T milk
2 T butter
Cinnamon Twists
2 cups flour
3 tsp. baking powder
½ tsp. salt
½ cup shortening
¾ cup milk
Pre-heat oven to 425º F. In large bowl, combine flour, baking powder and salt. Using fork or pastry blender, cut shortening into flour until consistency of course meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, toss lightly until no longer sticky. Knead gently on lightly floured surface (10 to 12 strokes). Divide dough into 10 equal portions.
¼ cup melted butter or margarine
½ cup sugar
1 tsp. cinnamon
roll each portion of dough in hands to form a 9-inch rope. Pinch ends together to form a circle. Dip circles in melted butter, then into mixture of sugar and cinnamon. Twist each biscuit to form a figure 8. Place biscuits on an ungreased baking sheet.
Bake at 425º F for 8 to 10 minutes. Serve hot.
COFFEE CAKE
1½ cups all-purpose flour
¼ cup shortening
¾ cup sugar
1½ teaspoon baking powder
½ teaspoon salt
¾ cup milk
1 egg
Heat oven to 375°.
Grease and flour round layer cake pan, 9x1½ inches; or square cake pan 8x8x2 or 9x9x2 inches. Measure all dry ingredients into a medium sized mixing bowl. Using a pastry blender cut shortening into dry ingredients.
Add milk and egg to dry ingredients. Using a wire whisk, blend all ingredients. Whisk
vigorously 1/2 minute. Spread in pan.
TOPPING
1/3 cup brown sugar (packed)
¼ cup all-purpose flour
½ teaspoon cinnamon
3 Tablespoon firm butter or margarine Use pastry blender to mix until crumbly. Sprinkle Topping over batter.
Bake 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Serve warm.
16oz rotini pasta
¾ cup mayonnaise
1 T red wine vinegar
½ tsp salt
½ tsp black pepper
¾ tsp garlic powder
¾ tsp dried basil
1 yellow bell pepper, chopped
Confetti Pasta Salad
1. Prepare pasta according to package directions. Drain and rinse with cold water. Drain again.
2. Stir together the mayonnaise, red wine vinegar, salt, pepper, garlic powder and basil. Stir into cooked, drained, rinsed, and cooled pasta. Stir in the bell pepper.
3. Cover, label and store in refrigerator until tomorrow.
4. Meanwhile, peel and chop the cucumber. Place in a small Ziploc and add to the salad tomorrow.
Day 2
½ can olives, sliced and drained thoroughly
½ medium cucumber, peeled and chopped
2 ounces mozzarella, cubed
1 oz. pepperoni, chopped
Stir ingredients into pasta and serve.
CoolRise Dinner Rolls
6 ½ to 7 cups flour 2/3 cup water
1 tsp. salt
1/2 cup sugar 1/4 cup butter
1 T. + 2 t. yeast 2 eggs
1 cup milk oil
In Mix Master bowl thoroughly mix 2 cups flour, sugar, salt and yeast. Combine milk, water and butter in 2 cup glass measuring cup. Heat in
microwave 1 to 2 minutes until liquids are very warm (120ºF. to 130ºF.). Butter does not need to melt completely. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add
eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 5 to 20 minutes.
Punch dough down; divide into 3 equal pieces.
Pan Rolls. Form each piece of dough into a roll about 10 inches long. Cut into 10 equal pieces; form into smooth balls. Place in 3 greased 8- or 9- inch round cake pans.
Brush rolls with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover rolls carefully. Let stand at room temperature 10 minutes.
Bake at 375º 15 to 20 minutes, or until done. Remove from baking pans and cool on wire racks or place on serving platter.
EASY CHOCOLATE CAKE
3 cups flour
2 tsp. baking soda
1 tsp. salt
2 cups sugar
3 Tbsp. cocoa
¾ cup oil
1 tsp. vanilla
2 Tbsp. vinegar
2 cups cold water
Preheat oven to 350 degrees.
Mix all dry ingredients together in a bowl.
Place a large strainer in the center of a 9x13 cake pan.
Pour the dry ingredients into the strainer and sift into the cake pan. Pour the oil, vanilla and vinegar over the dry ingredients.
Mix all very well with a fork. Eliminate all lumps and incorporate all oil. Bake 30 minutes or until a toothpick comes out clean.
Let cool before serving.
EASY CHOCOLATE FROSTING
6 Tbsp. margarine
6 Tbsp. cocoa
2 cups powdered sugar
2 tsp. vanilla
2 Tbsp. milk
Mix margarine and cocoa. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency. Spread on cake.
Enchiladas
½ lb. ground beef 1/3 cup tomato sauce
¼ cup chopped onion 4 small flour tortillas
2 tsp chili powder ½ cup grated mozzarella cheese
¼ tsp pepper 1 cup grated cheddar cheese
½ tsp salt ¼ cup sour cream
1 10 oz. can mild enchilada sauce ¼ cup sliced black olives
Day 1:
1. Brown ground beef and onions in a large skillet.
2. Meanwhile, in a small bowl combine the two cheeses.
3. In another mixing bowl, stir together enchilada sauce and tomato sauce. Spray a square baking dish with cooking spray. Spread 2 T of sauce in bottom of pan.
4. When ground beef is no longer pink and onions are soft, remove from heat and drain fat in garbage can. Stir in seasonings (chili powder, pepper and salt), ¼ cup sauce mixture, black olives, sour cream and only HALF of the cheese (so ¾ cup).
5. Lay tortillas out on counter and evenly divide filling between each tortilla. Roll up and place in prepared pan, seam side down. Pour remaining sauce over enchiladas, then top with remaining cheese.
6. Cover with plastic wrap and label. Refrigerate until Day 2.
Day 2: Bake uncovered 30 minutes at 400 degrees.
EASY FRUIT SALAD
DAY 1
Prepare the following ingredients (wash first), mix together, cover, label and
refrigerate.
1 pint strawberries, sliced or quartered
1 can (11 oz.) mandarin orange segments, drained thoroughly
1/2 cantaloupe, cubed
1 cup seedless grapes, sliced in half
Prepare the following in a small bowl:
½ cup yogurt
1 T honey
1/2 tsp cinnamon
Place in a cereal bowl, cover, label and refrigerate.
DAY 2
Place refrigerated fruits in a serving bowl. Add the following:
1 banana, sliced
1 small red apple, cubed (wash first and leave peel on)
2 T sunflower seeds (or maybe 1 tsp poppy seeds?) Add the yogurt mixture. Stir gently. Serve
Green Bean Casserole
3/4 cup milk
1/8 tsp. pepper
10 ¾ oz. can Cream of Mushroom Soup
½ of a 6 lb. 5 oz. can cut green beans, drained
OR 2 (14.5 oz.) cans
1 1/3 cups French’s French Fried Onions
divided into 2/3 cup and 2/3 cup
In 1 1/2 –qt. casserole, mix all ingredients except 2/3 cup French
Fried Onions.
Cover, label and place in refrigerator.
Day 2 Bake 40 minutes at 350⁰F or until hot; stir. Top with remaining 2/3 cup onions.
Bake an additional 5 minutes or until onions are golden. Serves 12 to 24
½ cup creamy peanut butter
1-6 oz. package butterscotch chips
1-3oz. can or 2 c. chow-mein noodles
2 cups mini-marshmallows
Directions: Cover 2 baking sheets with waxed paper.
1. In a medium size saucepan over LOW heat, melt the peanut butter and butterscotch chips together.
2. Remove the above mixture from the heat and add the noodles (uncooked); stir the two together gently with a wooden spoon.
3. Now add the marshmallows to the mixture stirring gently until everything is well mixed.
4. Drop the resulting mixture by TABLESPOON-full onto a baking sheet.
5. Chill.
6. Yield: 2 dozen mounds of YUM!
LEFSE
4 cups cooked mashed or riced potatoes
½ cup Half and Half
4 Tbsp. butter or margarine
1 Tbsp. sugar
1 tsp. salt
Approximately 3 cups flour
Mix first five ingredients. Using hands, mix in enough flour to make a dough that can be rolled.
Roll dough thinly using pastry cloth and rolling pin with stockinet. Cook on Lefse
Griddle until speckled golden brown.
Eat immediately with butter, sugar, and or cinnamon. Or place cooked Lefse between clean cloths to cool so they don’t dry out. After cooling, place in plastic bags and refrigerate or freeze.
Muffins!
2 cups flour
1 T baking powder
½ tsp salt
¾ cup sugar
1 egg
1 cup milk
¼ cup vegetable oil
Mix-ins
Preheat oven to 400 degrees and line 12 muffins cups with paper liners.
In a bowl, stir together flour, baking powder, salt and sugar (and ¼ tsp cinnamon, optional). In a separate bowl, whisk together the oil, milk, and egg (and flavored extract, optional). Stir into flour mixture until just combined. Gently fold in your mix-ins. Divide batter evenly among lined muffin cups and bake about 25 minutes, or until golden brown on top and an inserted toothpick comes out clean.
Mix-ins:
¾ cup chocolate chips
1 mashed banana and 1/3 cup chocolate or peanut butter chips
½ cup crushed pineapple (drain, then place in a paper towel and squeeze out moisture) and
¼ cup sweetened flaked coconut
¾ cup blueberries
2 T poppy seeds and 1 tsp lemon or almond extract
1 tsp cinnamon and 1 cup finely chopped apple
½ cup canned pumpkin and 1 tsp pumpkin or apple pie spice
Streusel topped muffins – blend ¼ cup brown sugar, 1 T butter and ½ tsp cinnamon with fork until crumbly. Sprinkle over muffins before baking.
Oatmeal Raisin Cookies
1 cup butter 1 tsp baking soda
1 cup brown sugar 1 tsp cinnamon
½ cup sugar ½ tsp salt
2 eggs 3 cups oats
1 tsp vanilla 1 cup raisins
1 ½ cups flour
1. Preheat oven to 350 degrees.
2. Using the stand mixer, cream butter and both sugars together. Beat in eggs and vanilla.
3. In a separate bowl, combine dry ingredients – flour, baking soda, cinnamon and salt. Beat into butter mixture.
4. Remove mixing bowl from stand mixer and with a wooden spoon, stir in the oats and raisins. Place half of dough in small mixing bowl, cover, label and store in refrigerator to bake tomorrow.
5. Use cookie scoop to drop remaining half of dough onto ungreased cookie sheets. Bake for 8-
11 minutes, or until edges are golden brown.
Orange Julius
6 oz. (or half of a 12 oz.) can frozen orange juice concentrate
1 cup cold water
1 cup milk
½ cup sugar
1 tsp vanilla
18-20 ice cubes
Blend first 5 ingredients on high. Add ice and pulse until ice is finely crushed.
***Table should be set with placemats, plates, forks, and glasses.***
Cooking Pasta
1. Fill 4 qt. saucepan half full of water.
2. Add 1 tsp. salt and bring water to a boil over high heat.
3. Add 6 oz. pasta (break in half if desired) to boiling water.
4. Set timer: Angel hair 4 to 6 minutes spaghetti 10 to 12 minutes fettuccini 10 to 12 minutes linguini 10 to 12 minutes
OR until al dente (cooked through).
5. Drain in colander.
6. Place hot pasta in serving bowl and cover with sauce.
Alfredo Sauce
(reduced fat and calories)
2 tablespoons butter
1 teaspoon crushed garlic
2 teaspoon flour
1 cup whole milk
1/4 cup sour cream
1/3 cup Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon parsley
1. In a 2 quart saucepan, melt butter over medium-low heat.
2. As soon as it is melted, add the crushed garlic and flour. Stir until smoothly mixed and flour is cooked, about 1 minute.
3. Pour milk into butter-flour mixture and immediately whisk until smooth.
4. Turn heat up to medium and add sour cream, Parmesan and spices, whisking in between each addition to ensure sauce is very smooth.
5. Cook and whisk until sauce is thickened and bubbly.
6. Pour sauce over cooking pasta in a serving bowl. Place on table. Sit down with lab members to serve your meal and eat.
***Table should be set with placemats, plates, forks, and glasses.***
Cooking Pasta
1. Fill 4 qt. saucepan half full of water.
2. Add 1 tsp. salt and bring water to a boil over high heat.
3. Add 6 oz. pasta (break in half if desired) to boiling water.
4. Set timer: Angel hair 4 to 6 minutes spaghetti 10 to 12 minutes fettuccini 10 to 12 minutes linguini 10 to 12 minutes
OR until al dente (cooked through).
5. Drain in colander.
6. Place hot pasta in serving bowl and cover with sauce.
Alfredo Sauce
3 tablespoons butter
1 teaspoon crushed garlic
2 teaspoon flour
1/2 cup whipping cream
1/2 cup whole milk
1/4 cup sour cream
1/3 cup Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon parsley
1. In a 2 quart saucepan, melt butter over medium-low heat.
2. As soon as it is melted, add the crushed garlic and flour. Stir until smoothly mixed and flour is cooked, about 1 minute.
3. Pour whipping cream and milk into butter-flour mixture and immediately whisk until smooth.
4. Turn heat up to medium and add sour cream, Parmesan and spices, whisking in between each addition to ensure sauce is very smooth.
5. Cook and whisk until sauce is thickened and bubbly.
6. Pour sauce over cooking pasta in a serving bowl. Place on table. Sit down with lab members to serve your meal and eat.
Peanut Butter Popcorn
½ cup popcorn, popped (old maids removed)
½ cup butter or margarine (1 stick)
½ cup brown sugar
¼ tsp kosher salt
1 bag mini marshmallows
¾ cup peanut butter (creamy or chunky)
1. Place popped popcorn (make sure to remove any unpopped kernels) in a large bowl.
2. Melt butter or margarine, brown sugar, kosher salt and marshmallows together in a large, 4-quart saucepan over medium heat, stirring constantly. Stir in peanut butter until well blended.
3. Pour over popcorn and stir quickly to coat the popcorn. Eat and enjoy!
Notes: For crisper corn, place on a foil lined baking sheet. Bake in a 300 degree oven for 30 minutes, stirring halfway through.
Can drizzle popcorn with melted chocolate.
Can add in peanuts, candies, chocolate chips, etc.
Standard Pie Crust
Makes one 9-inch pie shell
1 cup flour
1/3 cup shortening
½ tsp salt
3 T COLD water
1. Preheat oven to 450 degrees.
2. Place flour and salt in mixing bowl. Cut in shortening with a pastry blender until
the size of small peas.
3. Divide mixture into 3 sections. Sprinkle 1 T water over one section and toss
quickly with a fork, until dough forms. Repeat with remaining 2 sections.
4. Form into a smooth ball and flatten into a disk shape.
5. Using a pastry cloth and stockinet, roll pastry into a circle about 2 inches larger
than an upside-down pie plate.
6. Place pastry in pie plate and trim edge to about 1 inch wider than pie plate.
Fold edge under and flute.
7. Prick entire crust with a fork (this prevents bubbles and excess shrinkage).
8. Bake 8-10 minutes or until pale golden brown. Remove from oven and let cool.
Label with a paper towel with group # and class period.
If your dough is dry and hard to work with, then it may not be completely mixed or have enough water.
If your pastry is tough, you probably didn’t have enough shortening.
If your pastry shrinks or buckles, then you may have stretched your pastry or
didn’t adequately prick the sides and bottoms before baking.
Butterscotch Cream Pie
3 cups milk 1 cup butterscotch chips
3/4 cup brown sugar 2 eggs, beaten
1/4 cup all-purpose flour 3 T. butter or margarine
1/4 cup corn starch 1 1/2 tsp. vanilla
1/4 teaspoon salt
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and butterscotch chips with a whisk. Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter and vanilla.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
Chocolate Cream Pie
3 cups milk 3 oz. semi-sweet chocolate,
3/4 cup sugar chopped
1/4 cup all-purpose flour 2 eggs, beaten
1/4 cup corn starch 3 T. butter or margarine
1/4 teaspoon salt 1 1/2 tsp. vanilla
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and chopped chocolate with a whisk. Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter and vanilla.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
Coconut Cream Pie
3 cups milk 2 eggs, beaten
1 cup sugar 3 T. butter or margarine
1/4 cup all-purpose flour 1 1/2 tsp. vanilla
1/4 cup corn starch 1 cup coconut
1/4 teaspoon salt
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and chopped chocolate with a whisk. Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter, vanilla and coconut.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
Vanilla Cream Pie
3 cups milk 2 eggs, beaten
1 cup sugar 3 T. butter or margarine
1/4 cup all-purpose flour 1 1/2 tsp. vanilla
1/4 cup corn starch (2 bananas)
1/4 teaspoon salt
1. In microwave, heat milk in liquid measuring cup for 3 minutes.
2. Meanwhile, in a cereal bowl, beat eggs slightly.
3. In a medium saucepan combine sugar, flour, corn starch, and salt.
4. Gradually stir in hot milk and chopped chocolate with a whisk.
Cook and stir constantly over medium heat till thickened and bubbly.
5. Reduce heat; cook and stir 2 minutes more.
6. Remove from heat.
7. Scoop out 1/3 cup of the hot mixture and pour into the beaten eggs in the cereal bowl. Beat with a fork until well combined.
8. Add another 1/3 cup hot mixture and stir.
9. Return egg mixture to saucepan and place on burner again; bring to a gentle boil. Cook and stir constantly for 2 minutes more.
10. Remove from heat.
11. Stir in butter and vanilla.
12. Pour hot filling into container. Cool. Cover, label and store in the refrigerator.
Banana Cream Pie: Prepare Vanilla Cream Pie as above. On day 2, slice
2 bananas into bottom of Baked Pastry Shell. Spread filling over bananas.
Note: If the eggs were added to the hot mixture all at once, they would scramble and you would have scrambled egg in your pie filling.
PIZZA
Dough: Toppings:
2½ tsp. yeast 2T. pizza sauce (per person)
1 c. warm water onion
1 tsp. sugar green pepper
1 tsp. salt 1/4 c. cheese (per person)
¾ tsp. oregano mushrooms
¾ tsp. thyme - optional black olives
2 T. oil pepperoni
2½ c. flour etc.
Dissolve yeast in water. Stir in remaining ingredients; beat vigorously 20 strokes. Add extra flour if very sticky.
Label plastic bag. Spray inside with Pam spray. Place dough in bag. Use a twist tie to close. Place in refrigerator.
Day 2
Pre-heat oven to 450º F. Oil pan.
(Divide dough into 4 equal pieces if using individual pans.) Press dough on pan to the edge.
Bake crust for 5 minutes. Cover crust with sauce.
Add toppings and cheese in any order desired.
Bake 10 to 15 minutes.
Pumpkin Bars
4 eggs
1 cup vegetable oil
2 cups sugar
15 oz. can pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ginger
½ tsp cloves
½ tsp nutmeg
1. Preheat oven to 350 degrees.
2. In a glass 4-cup measuring cup, mix together eggs, vegetable oil, sugar, and pumpkin; set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
4. Make a well in the center of the dry ingredients and gently fold in the pumpkin mixture.
5. Pour in a greased and floured 10x15 bar pan.
6. Bake for 25-30 minutes.
Cream Cheese Frosting:
8 oz. cream cheese
1 stick butter
4 cups powdered sugar
1 tsp vanilla
In a stand mixer using the paddle attachment, combine all ingredients until they are at the right consistency. Spread on cooled pumpkin bars.
Sloppy Joes
1 pound lean ground beef
1/4 cup chopped onion
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt and pepper to taste
4 hamburger buns
Day 1: In a medium skillet over medium heat, brown the ground beef and onion; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. Place in storage container, label and refrigerate until tomorrow.
Day 2: Reheat meat in microwave or in a skillet and serve on burger buns.
SOFT PRETZELS
1 1/3 cups warm water To brush on before baking:
1 package yeast (2½ tsp.) 1 egg beaten
2½ to 3 ½cups flour 1 T. water
½tsp. salt 2 to 3 T. kosher salt or margarita salt
1 Tbsp. sugar
Preheat over to 400 degrees.
Pour water into large mixing bowl, sprinkle yeast on top of the water and stir with a wooden spoon until well blended. Add 1-cup flour, salt, and sugar to the yeast mixture; beat with the wooden spoon. Add the rest of the flour, 1 cup at a time, until you have a soft and workable dough. Knead the dough 5 to 7 minutes. Cut the dough into 4 equal pieces. With floured hands, roll each piece of dough back and forth between palms of hands or on the counter to form a dough rope which is 30 to 36” long. Shape like a pretzel. Pinch the ends to attach. Place 2 pretzels on each greased cookie sheet 3“ apart. Brush the pretzel with the beaten egg and water mixture. Sprinkle with salt if desired. Place one pan on each rack in the oven. Bake at 400º for 15 to 20 minutes or until golden brown. After 8 minutes switch the pans from top to bottom if baking 2 pans at one time. (Thump to see if the pretzels sound hollow to check for doneness.) Pretzels should be golden brown.
SOFT PRETZELS
1 1/3 cups warm water To brush on before baking:
1 package yeast (2½ tsp.) 1 egg beaten
2½ to 3 ½cups flour 1 T. water
½tsp. salt 2 to 3 T. kosher salt or margarita salt
1 Tbsp. sugar
Preheat over to 400 degrees.
Pour water into large mixing bowl, sprinkle yeast on top of the water and stir with a wooden spoon until well blended. Add 1-cup flour, salt, and sugar to the yeast mixture; beat with the wooden spoon. Add the rest of the flour, 1 cup at a time, until you have a soft and workable dough. Knead the dough 5 to 7 minutes. Cut the dough into 4 equal pieces. With floured hands, roll each piece of dough back and forth between palms of hands or on the counter to form a dough rope which is 30 to 36” long. Shape like a pretzel. Pinch the ends to attach. Place 2 pretzels on each greased cookie sheet 3“ apart. Brush the pretzel with the beaten egg and water mixture. Sprinkle with salt if desired.
Bake at 400º for 15 to 20 minutes or until golden brown. After 8 minutes switch the pans from top to bottom if baking 2 pans at one time. (Thump to see if the pretzels sound hollow to check for doneness.) Pretzels should be golden brown.
Spanish Rice
1 16 oz. can stewed tomatoes
3/4 to 1 cup white rice
1 c. shredded cheese
1/4 c. green olives - sliced
1/4 c. olive oil
1/2 c. chopped onion or 1 Tbsp. minced dry onion
1 1/4 c. boiling water
1 t. salt
2 oz. chopped green chilies
Preheat oven to 350˚.
Mix all ingredients. Place in 2 quart casserole. Cover. Bake 1 hour stirring often.
Stir-Fry
Names: Kitchen: Period:
Meat
+Vegetables I
+Vegetables II
+Crunchy Ingredients
Choose one:
1 chicken breast – cut into 1-inch pieces
½ pound beef top round steak –
thinly sliced into bite-sized pieces
Choose one:
1 cup broccoli buds
1 cup asparagus – cut into 1-inch pieces
Choose one or two:
1 cup chopped cabbage
1/3 cup pea pods, halved
½ cup thinly sliced mushrooms
Choose up to three:
½ of an 8 oz. can sliced water chestnuts
½ of an 8 oz. can baby corn
½ cup bean sprouts
½ cup roasted peanuts
2 T cooking oil, divided
1 tsp garlic, minced
1 tsp fresh ginger root
½ cup onion
Also include:
1 carrot, julienned
Also include:
½ bell pepper
Also include:
2 stalks celery, thinly sliced
1. Preheat wok over high heat; add 1 T cooking oil. Add meat, garlic, ginger, and onion. Stir-fry for 2 to 3 minutes or until browned. Add remaining oil if necessary.
2. Add Vegetables I (carrot, broccoli, asparagus). Stir-fry 2 minutes.
3. Add Vegetables II (cabbage, pea pods, mushrooms, bell pepper). Stir-fry 2 minutes.
4. Add Crunchy Ingredients (water chestnuts, bamboo shoots, bean sprouts, peanuts, celery). Stir-fry 1 minute.
5. Stir sauce into wok. Cook and stir until thickened and bubbly.
6. Serve with rice.
Stir-fry Sauce
½ cup cold water
2 tsp chicken or beef base
4 tsp cornstarch
¼ cup soy sauce
2 T dry sherry
Mix together in a liquid measuring cup. Stir into wok in step 5.
Stove Top Dressing
Day 1:
1 stick butter
1 cup finely diced celery leaves and stalks
1 medium onion, diced
1. In a medium skillet over medium heat, melt butter.
2. Add onion and celery and cook until onion is translucent.
3. Place mixture in a white cereal bowl. Cover with plastic wrap, label with class period and place in the refrigerator.
Day 2:
1 stick butter
Onion/celery mixture
6 cups water
3 pouches Stove Top stuffing mix
1. In a large saucepan, melt butter. Add onion/celery mixture. Add 6 cups water. Bring to a boil.
2. Stir in stuffing mix until moistened; cover and remove from heat.
3. Let stand for 5 minutes. Fluff with a fork.
4. Transfer to a glass serving bowl to serve.
STOVE-TOP MACARONI & CHEESE
1 T salt
4 cups (16 oz.) uncooked elbow macaroni
½ lb. Velveeta Cheese – cut up
1 cup shredded cheddar
1 cup milk dash pepper
Bring 4 quarts of water to a boil in a large pot.
Add salt and macaroni; cook until al dente (firm to the bite), approximately 7-8 minutes.
Meanwhile, warm milk in the microwave.
Drain cooked macaroni and return to pan; return to stovetop.
Stir milk and cheese into macaroni until warm and creamy.
Strawberry Pretzel Salad
FIRST LAYER:
2 cups coarsely crushed pretzels
¾ cup melted butter
3 T sugar
1. Preheat oven to 400 degrees.
2. Combine crushed pretzels, melted butter and sugar in a mixing bowl.
3. Spread half of mixture in one 8x8 glass pan, and the other half in a separate 8x8 glass pan. (or all in one 9x13 pan).
4. Bake 8 minutes. Set aside to cool.
SECOND LAYER:
8 oz. cream cheese
1 cup sugar
2 cups or 8 oz. container whipped topping
1. Beat cream cheese and sugar until smooth.
2. Stir in whipped topping.
3. Spread over cooled pretzels.
THIRD LAYER:
2 cups boiling water
6 oz. pkg strawberry flavored gelatin
16 oz. box frozen sliced strawberries
1. Bring water to boil in a saucepan on the stovetop or in a glass measuring cup in the microwave.
2. Place gelatin in the bottom of a 4-cup glass measuring cup. Pour boiling water over the top and stir with a fork to dissolve.
3. After gelatin has dissolved, stir in frozen strawberries and set aside 10 minutes to cool.
4. Pour over cream cheese mixture; chill in refrigerator until set.
Strawberry Shortcake
In a small bowl, combine:
6 strawberries, sliced (about 1 cup)
¼ cup sugar
Shortcake
2 cups flour
2 tsp baking powder
¼ cup sugar
½ cup butter (1 stick)
1 egg
2/3 cup milk
1. Preheat oven to 450 degrees.
2. In medium mixing bowl, stir together flour, baking powder and sugar.
3. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
4. In a small bowl, beat together the milk and egg with a fork; add to dry mixture. Stir just to moisten (with fork). Spread batter into a greased round baking pan.
5. Bake for 15-18 minutes or till a wooden toothpick inserted near center comes out clean.
6. Cut half of shortcake into wedges; save other half for tomorrow. Place shortcake on plates and top with strawberries and whipped cream.
SWEET ROLLS
1 c. flour
1 1/2 t. yeast
1/2 c. milk
2 T. plus 1 1/2 t. sugar
2 T. plus 1 1/2 t. margarine
1/2 t. salt
1 egg
1 to 1 1/4 c. flour
In a Mixmaster mixing bowl combine 1 cup flour and the yeast. Heat milk, sugar, margarine and salt in microwave for 1 minute, until warm. Add to flour mixture. Add egg. Beat at low speed of mixer for 30 seconds. Beat 3 minutes at high speed. Stir in as much of the 1 to 1 1/4 cups flour as you can mix in with a wooden spoon. On a floured surface knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Continue recipe for either caramel rolls or cinnamon rolls.
Caramel Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Roll up
jelly roll style, beginning from the longest side. Seal seams. Prepare caramel for pan:
1/3 c. brown sugar
2 T. margarine
1 T. light corn syrup
2 T. nuts
Combine brown sugar, margarine, and corn syrup in glass measuring cup. Heat in microwave until margarine is melted and mixture is bubbly. Pour into a greased 9” round cake pan. Sprinkle with nuts.
Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Invert immediately onto a serving plate.
Cinnamon Rolls
1 1/2 T. margarine, melted
1/4 cup sugar
1/2 t. cinnamon
1/4 c. raisins (optional)
Roll dough into a 12 by 8 inch rectangle.
Melt margarine, brush over dough. Combine sugar and cinnamon, sprinkle over dough. Sprinkle raisins over dough. Roll up jelly roll style, beginning from the longest side. Seal seams. Cut into
9 pieces. Grease 9” round cake pan. Place rolls in pan - cut side down. Cover. Place in the refrigerator (4 to 48 hours). OR, you may bake immediately or when dough has doubled in bulk.
Pre-heat oven to 375 degrees. Bake 20 to 25 minutes.
Allow to cool 5 minutes in pan. Remove from pans. Drizzle with icing.
Powdered Sugar Icing
1/2 c. powdered sugar
1/8 t. vanilla
1 T. milk
Taco Lasagna
½ lb ground beef
2 to 4 T taco seasoning
1/3 cup water
1 cup salsa
1 ½ cups cheddar cheese
6 small flour tortillas
Black olives, sliced (optional) Sour cream (optional)
Day 1
1. In a large skillet over medium heat brown ground beef until no longer pink. Drain fat into garbage
can.
2. Stir taco seasoning and water into ground beef and cook until water is mostly evaporated, but avoid cooking until beef is too dry.
3. Stir in salsa (and sour cream and olives, if desired). Divide beef into 3 sections.
4. Lightly grease a square baking dish. Carefully tear 2 tortilla in half and arrange on the bottom. Cover with 1/3 of the beef mixture, then ½ cup of the cheese.
5. Repeat – 2 tortillas, another 1/3 of the beef, ½ cup cheese.
6. Repeat – 2 tortillas, the remaining beef, the remaining cheese. (Top with olive s, optional)
7. Cover, label and place in refrigerator until tomorrow.
Day 2
Preheat oven to 375 degrees. Bake in preheated oven for about 30 minutes, or until cheese is bubbly.
Serve with sour cream, fresh tomatoes and/or sliced green onions.
TACO SALAD
Day 1
1 lb. ground beef
1 medium onion, chopped
1/4 c. taco seasoning
1/2 c. hot water
½ head iceberg lettuce
Chop in the onion. In a large skillet, brown the ground beef and onion together; drain fat. Stir in taco seasoning and hot water; simmer 10 minutes over low heat, stirring occasionally. Place in a cereal bowl; cover with plastic wrap, label and refrigerate.
Meanwhile, tear lettuce into bite-sized pieces. Place in a plastic bag, label and refrigerate.
Day 2
2 Roma tomatoes
6-oz. tortilla chips, broken up
3/4 cup shredded cheddar cheese
1/2 cup salsa
Wash and chop tomatoes.
Meanwhile, heat meat in microwave until warm. Place in a serving bowl. Add lettuce, tomatoes, corn chips, cheese, and salsa. Mix and serve.