Foods Lab Recipe

7/31/2019 Foods Lab Recipe

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FRUITS AND VEGETABLES LABS

Apple Crisp3 lbs. sliced golden delicious apples (about 8 large, 10 medium, or 14 small apples)1 tsp. lemon juice 2 Tbs. apple juice3/4 cup brown sugar 1/4 cup dry milk1/3 cup flour dash salt1/4 cup rolled oats 1/2 tsp. cinnamon1/4 cup butter ice cream1. Peel the apples and slice into 1/4-inch slices. You may use an apple-peeler-corer for thistask.2. Place apples in your large stock pot and add 2 cups hot tap water. Bring to a boil on highheat and reduce to medium low as soon as the water boils. Cover with a tight-fitting lid andsimmer 5 minutes or until just tender over medium low heat. Drain the apples in a colander.3. Arrange the cooked, drained apples in a greased glass casserole dish.4. Combine the apple juice and lemon juice. Pour over apples.

For topping:1. Combine brown sugar, dry milk, flour, rolled oats, cinnamon and salt.2. Using a pastry cutter or a fork, work in the butter to form crumbly mixture.Assembling and cooking the Apple Crisp:1. Cover apples with topping. You may press down firmly or leave as a crumbly topping.2. Bake 30 minutes at 350.3. Serve warm with ice cream.

Fancy Waldorf Salad Makes 6 servings2 cups diced red delicious apple (about 2 apples - leave the peel on)1 diced granny smith apple1/2 cup 1-inch julienne celery sticks (about 1 celery rib) lb. red seedless grapes cut in half 1 cup miniature marshmallows 1/2 cup chopped walnuts1/2 cup raisins 1/4 cup mayonnaise1 Tbsp. sugar 1 Tbsp. lemon juice2 Tbsp. pineapple juice (from the kitchen that is using pineapple chunks in the fruit pizza)1/2 pint (1 cup) whipping cream, whipped package Instant Vanilla Pudding3/4 cup cold milk1. Prepare the of the instant pudding according to the package instructions.2. Place the lemon juice and pineapple juice in a small dish and dip the apples in the juice

immediately after cutting the apples. Set aside a handful of apple, celery, marshmallow, nuts,and raisins to garnish the top of the salad before serving. 2. Blend together mayonnaise, sugar, lemon juice, and dash salt. 3. Fold whipped cream, prepared pudding, and mayonnaise mixture of apple, celery,marshmallow, nuts, and raisins.


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4. Top with ingredients held aside to use as garnish. Chill and serve.

Pumpkin Bread (makes 3 small loaves)

1/4 c. plus 2 Tbsp. shortening 1/2 C. sugar

2 eggs, beaten

1 cup (9 oz.) pumpkin (use dry measuring cup to spoon in and level off)

1 3/4 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1 tsp. baking soda 1/4 tsp. cloves

1/4 tsp. cinnamon 1/3 C. cold water

cup mini semisweet chocolate chips

1. Preheat oven to 350. Grease pans liberally with shortening and coat with flour. 2. Cream shortening and sugar together. 3. Add eggs and pumpkin. Mix together. 4. Measure dry ingredients into a bowl. Stir to combine. 5. Add dry ingredients to creamed mixture, alternately with water.


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6. Stir in chocolate chips. 7. Pour into prepared pans. 8. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for 10 minutes. Remove from pan and cool on a rack for another 10minutes before slicing.

Green Bean Casserole Serves 6

3/4 c. milk 1/8 tsp. pepper 1 can (10.5 oz.) cream of chicken soup 2 (about 8 oz.) pkgs. frozen cut green beans, thawed

1 1/3 c. Frenchs French Fried Onions 1/2 cup shredded medium cheddar cheese

1. In 2 1/2 qt. casserole, mix all ingredients except 2/3 cup French Fried Onions and the1/2 cup cheese. 2. Bake, uncovered, 35 minutes at 350 or until hot; stir. 3. Top with 2/3 cup onions and the cheese. 4. Bake 5 more minutes or until the onions and cheese are golden.


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Chocolate Peanut Butter Munchies (makes 32)

1 1/2 C. flour 1/4 C. peanut butter 1/2 C. cocoa powder 1 egg 1/2 tsp. baking soda 1 Tbsp milk 1/2 C. sugar 1 tsp. vanilla 1/2 C. packed brown sugar 3/4 C. powdered sugar 1/2 C. butter, softened 1/2 C. peanut butter

2 Tbsp. sugar

1. Preheat oven to 350.

Chocolate dough: 2. Stir together flour, cocoa, and baking soda. 3. In a large Kitchen Aid mixing bowl, cream together 1/2 C. sugar, brown sugar, butter,and

1/4 C. peanut butter. Beat in egg, milk and vanilla. 4. Beat in as much flour as you can with an electric mixer. Stir in remaining

flour mixture. 5. Shape dough into thirty-two 1 balls. Set aside.

Peanut butter dough for middles:


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6. Using the same mixing bowl from your Kitchen Aid mixer, combine powdered sugar and1/2 C. peanut butter. Beat until smooth. (If necessary, knead with your hands.) Shape into 32balls.

7. To form the cookies, flatten one chocolate ball. Place a peanut butter ball on top. Shape the chocolate dough around the peanut butter center, completely covering the filling. Re-shape into a ball. Repeat with the remaining dough. 8. Place 2 inches apart on an un-greased, parchment paper lined cookie sheet. Place 2Tbsp. Sugar in bowl. Dip bottom of drinking glass in sugar and lightly flatten each cookie, re-dipping in sugar between cookies. Bake 8 minutes, or until cookies are set, and slight cracksform on top. Cool on cookie sheet for 1 minute. 9. Remove from cookie sheet and cool on a rack.

Crunchy Hawaiian Salad Yield: 12 servings. This salad is best when left to marinate with the dressing on it for severalhours or over night.

1/2 cup oil

1 Tbs. sesame oil 6 Tbsp. vinegar

1/4 cup sugar

tsp. salt

1/2 tsp. pepper

1 small head or 1/2 large head cabbage (enough to fill the salad bowl provided for serving in theBYU foods lab) 4 green onions, chopped


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1 11-oz. can mandarin oranges, drained 1 3-ounce package ramen noodles

1/4 cup slivered almonds, toasted 1/4 cup sesame seed, toasted

1. Combine oil, sesame oil, vinegar, sugar, seasoning packet from the noodles, salt andpepper in small bowl; mix well. Chill in refrigerator. 2. Using your food processor, shred the cabbage using the metal disc with the two-inch slotfacing up. Mix the cabbage, green onions and mandarin oranges in bowl. 3. Put almonds and sesame seeds in separate frying pans. Stir over medium heat just untillightly browned. Remove from heat and from pan immediately. 4. Crumble noodles into salad. Sprinkle with toasted almonds and sesame seed. Adddressing, toss to mix well, and refrigerate.

Dill-Stuffed Mushrooms

12 large fresh mushrooms 1 sliced green onion, including green top 2 Tbs. butter 2 Tbs. dry bread crumbs 1/4 tsp. dill weed 1/16 tsp. salt 1/16 tsp. Worcestershire sauce


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1. Wash mushrooms thoroughly.

2. Remove stems from the mushrooms; chop stems. 3. Cook stems and onion in 1 Tbs. butter until tender, about 5 minutes. Remove from heat. 4. Stir the bread crumbs, dill weed, salt and Worcestershire into the above mixture. 5. Dip the mushroom crowns in the other 1 Tbs. melted butter and fill mushrooms crownswith the stuffing mixture. 6. Bake on lightly greased sheet at 425 for 6 to 8 minutes.

Squash in Sour Cream

2 pounds Banana or Acorn squash

2 Tbsp. Butter, divided 1 tsp. sugar 1 Tbs. instant onion (blend dried minced onion in blender until the size of sesame seeds) 1/4 tsp. salt 1/4 tsp. dill weed 1/2 cup sour cream pepper, 1/4 tsp. Mrs. Dash seasoning and 1/8 tsp. dill weed to sprinkle on top

1. Scrub the squash, cut half and remove the seeds.


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2. Cut in smaller sections to fit in the pan. 3. Cover the squash with water and bring to a boil on high heat. Lower temperature to alow boil and cook about 15 minutes, or until tender.

4. Drain the squash in a colander and cool with running cold water. Using a spoon, removethe squash from its shell and cut into bite-sized pieces. 5. Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash. 6. Add the squash to the saucepan with the butter, cover with a lid and toss the squash tocoat with butter. Sprinkle with 1 tsp. sugar.

Sauce (served hot) to squeeze over the cooked squash at serving time: 1. Melt remaining 1 Tbsp. butter, add onion; remove from heat. 2. Add sour cream, salt and teaspoon dill weed, stir well. 3. Place hot squash on platter; sprinkle with pepper. 4. Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour creammixture over the squash.

5. Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.

Broiled Tomatoes

3 large tomatoes 6 Tbs. Miracle Whip salad dressing 6 Tbs. Parmesan cheese.

1. Wash and remove the stem and bottom from 3 large tomatoes.


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2. Slice across the tomatoes to form circles of tomato about inch thick. 3. Put tomato slices on top of a jelly roll pan. 4. Combine 6 Tbs. salad dressing with 6 Tbs. parmesan cheese.

5. Spoon onto tomato slices; broil 10 minutes, or until lightly browned. (Watch verycarefully)

Chinese Chestnut Peas

1 pkg. (about 16 oz.) frozen peas (added to boiling water and cooked only 3 minutes) 4 Tbs. water chestnuts, drained and sliced thin (match stick sized) 2 Tbs. canned mushrooms, drained and sliced thin (match stick sized) 2 Tbs. butter tsp. salt 1/8 tsp. pepper

1. In a large frying pan, saut water chestnuts and mushrooms in margarine.

2. Add seasonings and peas to water chestnuts and mushrooms. Stir until warmed throughand mixed thoroughly.

Stuffed Zucchini

3 small zucchinis, with ends removes, cut in half, lengthwise 3/4 cup stove top stuffing mix


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1/3 cup mushrooms, drained, chopped 1 Tbs. melted butter 3/8 tsp. salt

dash pepper 6 Tbs. Shredded cheddar cheese

1. Add zucchini to boiling water and boil 5 minutes. 2. Remove zucchini from the water and cool under running cold water. 3. Using a melon ball tool, remove the center portion of the zucchini to be used later in thestuffing. 4. Combine croutons, mushrooms, margarine, seasonings. Chop the reserved center of the zucchini and add to crouton mixture, stir to mix. 5. Fill the outside part of the zucchini with the mushroom mixture. Top with cheese; broiluntil lightly-browned. When broiling, you must leave the oven door ajar. Cut into enough piecesto serve the class. Kitchen scissors work well for this.

Fruit Pizza

Old Fashioned Sugar Cookie: 3/4 cup sugar 1/3 cup shortening 1 egg 1/2 tsp. vanilla 1 tbs. milk


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1 1/2 cup flour 1 tsp. baking powder 1/8 tsp. salt

Frosting:1 (8 ounce) package cream cheese1/2 cup white sugar 2 teaspoons vanilla extract Topping: can (4 oz. or 1/3 cup) canned pineapple tidbits (save the juice for the kitchen making Waldorf Salad) 1 fresh kiwi cup mandarin oranges cup frozen blueberries cup frozen raspberries 1 fresh banana

1. Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy. 2. Add dry ingredients. 3. Press onto a greased and floured pizza pan in a circle about 1/4-inch thick. 4. Bake at 375 for approximately 12 -15 minutes or until edges start to turn a light goldenbrown. 5. Cool cookie on a cooling rack for 10 minutes. Using a metal spatula, lightly loosencookie from pan so it doesnt stick while it cools. For lab purposes, give cookie to instructor tocool in freezer. 6. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread oncooled crust.


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7. Use a variety of fruits to decorate the top. Eat and enjoy!

FATS AND OILS LABSSeasonal Vegetables 2 stalks of broccoli 2 carrots 2 zucchini 1 tsp. Mrs. Dash Seasoning 2 Tbs. olive oil

1. Preheat oven to 400. Figure your total cook time so that vegetables are served hot andon time. 2. Scrub and peel (if necessary) vegetables and pat dry. Remember that we use thebroccoli stem after it is peeled.

3. Cut seasonal vegetables into bite-size portions. Put in separate bowls. 4. Mix oil and Mrs. Dash. 5. Drizzle 1/3 of seasoned oil over carrots. Toss carrot pieces to coat. 6. Arrange carrots in a single layer on a jellyroll pan. 7. Bake 10-15 minutes. Season and add broccoli to pan. Toss and bake 10 moreminutes. 8. Season and add zucchini to pan. Toss and bake 10 more minutes. Bake additional timeto ensure that all vegetables are tender. 9. When vegetables are soft, remove to a serving platter and enjoy.


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Baked Potato Fries Note: Russet potatoes are best for baking. This recipe will allow you to experience the flavor and textural differences of the Russet, Yukon Gold and Red Pontiac potatoes.

4 baking potatoes (Russet) 2 Yukon Gold Potatoes 2 Red Pontiac Potatoes 1 medium onion 1 tsp. salt 1 tsp. dried thyme leaves 2 Tbs. olive oil 1/2 tsp. pepper

1. Preheat oven to 400. 2. Scrub potatoes and pat dry. 3. Cut potatoes in half. Cut each half into -thick wedges. Put in a bowl. (You may cut them in half again to cook faster.) Cut onion into thin slices. 4. In a bowl, mix salt, pepper, and thyme together. Add oil.

5. Add potatoes and onions to seasonings and oil. Stir to coat. 6. Arrange seasoned potatoes and onions in a single layer on a jellyroll pan. 7. Bake 30-45 minutes, or until soft (baking time will depend upon size of potato pieces). 8. When potatoes and onions are soft, remove to a serving platter and enjoy.

Belles Baked Chicken (for lab, 2.5 pounds or breast per person) 1 C. fine dry bread crumbs 1/8 tsp. garlic salt 1/4 C. dry grated Parmesan cheese 1/8 tsp. pepper 1/8 C. dry parsley 1 tsp. salt


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1 tsp. seasoned salt

2.5 pounds chicken pieces cup butter (melted)

1. Heat oven to 375. 2. Combine dry ingredients and pour into a flat dish. 3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary. 4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure that thereare enough pieces for each class member. 5. Dip chicken pieces in melted butter. Let excess drip off by placing pieces on a cookingrack. 6. Dredge chicken pieces in crumb mixture. Let excess fall off. 7. Place chicken pieces on greased baking pan.

8. Bake 25-30 minutes in hot oven on center rack, cooking until juices run clear -- 170 for breasts, 180 for thighs and legs. 9. Place on serving platter and make sure there are enough pieces for each person in labto sample.

Southern Fried Chicken (for lab, 2.5 pounds or breast per person) 2 C. buttermilk 1 Tbsp. garlic powder

1 C. flour 1 Tbsp. onion powder 1 C. bread crumbs 1 Tbsp. paprika tsp. salt pinch of pepper


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2.5 pounds chicken pieces

vegetable oil

1. Heat vegetable oil in electric skillet to 375. If using mini fryers in lab, heat to 325. 2. Combine dry ingredients and pour into a flat dish. 3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary. 4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure thatthere are enough pieces for each class member. 5. Dip chicken pieces in buttermilk. Let excess drip off by placing pieces on a cookingrack. 6. Dredge chicken pieces in flour mixture. Let excess fall off. 7. Repeat steps 5 and 6 to double coat chicken pieces. 8. Place chicken pieces in hot vegetable oil and fry in mini fryer for about 5 minutes (time

will depend on size of chicken pieces) or until no longer pink in center. If frying in electric skillet,you will need to turn each piece after 5 minutes and cook on the other side. Drain on paper towel. 9. Place on serving platter and make sure there are enough pieces for each person in labto sample. Serve with honey mustard sauce.

Honey Mustard Sauce 1/2 cup mayonnaise (you may substitute with fat free mayonnaise) 1/4 cup prepared mustard 2 tablespoons sugar 2 tablespoons honey


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1. Stir ingredients together until smooth. Serve with fried and baked chicken.

Poppy Seed Dressing 1/4 C. sugar 3/4 C. Canola oil

1/2 tsp. dry mustard cup + 2 Tbsp. vinegar 3/4 tsp. salt 1 tsp. poppy seeds 1 tsp. grated onion (not dry onion. Use actual onion and grate)

1. Combine all ingredients except oil and poppy seeds. Mix until sugar is dissolved. 2. Slowly whisk in oil and beat well. 3. Stir in poppy seeds. Cover and chill

Salad: For this recipe, marinate 1 1/2 C. thinly sliced mushrooms in dressing.

In a glass salad bowl, use the following ingredients to make multiple salad layers:

1 pkg. fresh spinach, cleaned and broken 1/2 lb. grated Swiss cheese 1/2 lb. bacon, cooked and crumbled 1/2 medium red onion, thinly sliced 1 cup (8 oz) cottage cheese


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Spoon dressing and mushrooms over the top, and serve.

Homemade Flour Tortillas

4 C. flour 1 C. warm water 1 tsp. baking powder 1/3 C. milk1/2 Tbsp. salt 1/2 C. shortening

1. Mix dry ingredients in your KitchenAid mixer with the paddle.2. Mix milk and water, and heat to just below boiling.3. Add milk/water mixture and shortening to flour mixture and knead with the dough hook inyour KitchenAid mixer to a soft dough. Have your instructor check the dough to see if you havemixed it to the correct consistency.4. Break into 20-24 balls. Let rest 10 minutes or more.5. Slightly flatten each ball with the palm of your hands. Roll out with almost no flour on the

board, but with flour on the roller. If you have a tortilla press, you may use that.

6. Empanada: Time saving hint: After you have opened the can of pie filling, use your knife to cut the pie filling into smaller chunks while it is still in the can. Fill half the uncookedtortilla with about 3 Tbsp. apple pie filling. Make sure that there is no filling on the edges or itwont seal. Moisten the edges of the tortilla with water. Fold over and seal the edges with afork. Meanwhile heat oil in a deep fryer to 375. Fry empanadas on both sides. Drain on paper towel. Dust with powdered sugar.

7. Quesadilla: Grate 4 C. of cheese (Cheddar, Mozzarella, and Monterey Jack). Add 1can (4 oz.) chopped mild green chiles, 1 can (4.5 oz.) chopped olives, and 1 medium

onion, diced. Mix together to make the filling. Prepare 1/3 of tortillas as Fried Quesadillas: Fill half of the uncooked tortilla with the filling(about cup). Fold the top over, and seal the edges. Heat 1-inch of vegetable oil in electricskillet to 375F. Fry quesadillas until golden brown. Drain.

Prepare 2/3 of tortillas as Un-Fried Quesadillas: Brown each uncooked tortilla in electric skillet(325-350 F). On one browned tortilla, spread cup filling. Place another browned tortilla ontop and arrange all the quesadillas on a jelly roll sheet. Place in a preheated oven (325) toheat through and melt cheese in filling, about 10 minutes.


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Make sure there are enough of each variation of quesadillas for each student to sample.

Serve with: cup sour cream Guacamole (2 avocados, 1/8 red onion, lime juice, guacamole seasoning packet)

Black-Bottom Cherry Cream Cheese Pie

Note: This pie has a standard pastry crust with an oreo crust on top of it (black-bottom). After cooling, it is then filled with the cream cheese filling and topped with cherries, whipped creamand oreo crumbs.

1 (15 oz.) can sweetened condensed milk1 (8 oz.) pkg. cream cheese1 tsp. vanilla extract

1/3 c. freshly squeezed lemon juice1 can cherry pie filling standard pastry (below) Oreo crumb crust (below) cup whipping cream 2 T. sugar Standard Pastry (THIS WILL BE PRE-MADE BY TAs) 1 C. flour 1/2 tsp. salt 1/2 C. + 2 Tbsp. shortening


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3 to 5 Tbsp. ice cold water water 1. Stir flour, then spoon lightly into measuring cup. Level.

2. Place flour and salt in a mixing bowl. Stir together. 3. Measure shortening and use pastry blender to cut the shortening into the flour until theshortening is kidney bean sized. 4. Sprinkle in water 1 Tbsp. at a time, mixing with your rubber scraper or a large spoon untilflour is moistened, and dough almost cleans the sides of the bowl. (The less you handle it, theflakier the crust will be.) 5. Gather dough into a ball. Flatten on a lightly floured board, and roll into a large, evencircle. Put in 9 glass pie pan, crimp edges and poke with fork. 6. Bake at 450. Bake 10-15 minutes or until golden brown.

Oreo Crumb Crust 1 cup finely crushed Oreo cookie crumbs 3 Tbsp. sugar

cup butter, melted 1. Combine cookie crumbs and sugar. Add butter; blend until all crumbs are evenly moist. 2. Pat of the mixture over the bottom of a single-crust baked 9-inch pie crust. 3. Use the remaining of the mixture to sprinkle on the whipped cream at serving.

Filling 1. Soften cream cheese and beat until fluffy. 2. Add milk, slowly, while beating. Add lemon juice, vanilla and beat well. 3. Pour into crust. Chill and then top with cherry pie filling.


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To serve: Whip the whipping cream and gradually add 2 Tbsp. sugar. Top each slice of piewith whipped cream and chocolate cookie crumbs.

***RECIPES NOT USED IN LAB***

Buttermilk Biscuits (Makes 24)4 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt1 teaspoon baking soda cup + 2 tablespoons vegetable shortening (best if chilled in fridge first)2 cups buttermilk 1. Preheat oven to 425 F.2. In a large bowl, stir together flour, baking powder, salt, and baking soda.3. Cut cold shortening into the flour mixture with a pastry blender until the mixture formscoarse crumbs.4. Add buttermilk, tossing with a fork, until dough holds together.5. Turn dough onto a floured surface and form into a disk.6. Knead lightly just a few times until smooth.7. Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out

biscuits.8. Place biscuits about 2 inches apart on an ungreased baking sheet. For softer biscuit

sides, place biscuits next to each other.9. Gather the trimmings and repeat forming and cutting.10. Bake about 12 to 15 minutes, until golden brown. Honey Butter cup butter, softened cup honey tsp. cinnamon tsp. vanilla extract 1. Whip butter in KitchenAid with wire whisk attachment until light, scraping bowloccasionally. Gradually add honey, cinnamon and vanilla. Serve with warm biscuits. Pumpkin Bowknots with Cream Cheese Butter (TAs will prepare steps 1-9)


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1 1/2 tsp. instant dry yeast 1/8 tsp. cloves c. sugar 1/2 tsp. salt

1/2 C. milk, warmed to 110 5 T. melted butter 3 - 4 C. flour 1 large egg, slightly beaten 1/8 tsp. nutmeg 1 C. pumpkin puree 1/2 tsp. cinnamon

1. Place an 8 x 8 baking pan of hot water in your kitchens top oven on the floor of the ovenand pre-heat oven to 170 degrees. TURN OVEN OFF. You have just made a proofing oven. 2. In a small bowl, combine yeast, sugar, and warm milk (30 seconds in the microwave).Let stand a few minutes, until the yeast is well dissolved. Warm the flour for 30 seconds in themicrowave in a microwave safe bowl. 3. In the KitchenAid mixer, combine 1 C. flour, nutmeg, cinnamon, cloves, and salt. Mix,using the mixing paddle. 4. Add the melted butter, one tablespoon at a time, and mix until the mixture resemblescornmeal.

5. Add yeast mixture to the dry ingredients in the large bowl. Mix slightly. 6. Add egg and warmed pumpkin (30 seconds in microwave). Beat on low until well mixed. 7. Change to the dough hook and continue to mix on low (knead), adding small amounts of the remaining flour (up to 3 cups) until the dough pulls away from the sides of the bowl. Kneadan additional 3-4 minutes. 8. Spray a dinner plate with cooking spray. Put dough on plate; turn to cover dough withcooking spray. Cover with plastic wrap and microwave for 5 seconds for every cup of flour inrecipe (20 seconds). Turn dough over and microwave for half of the first microwave cycle (10seconds). 9. Divide dough in half. 10. Preheat your lower oven to 400 degrees, convection setting. This will be used for bakingyour bowknots.


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11. Meanwhile, roll the bowknot dough into two 12 x 7- inch rectangles. Cut EACHrectangle into twelve 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inchesapart on greased baking sheets. 12. Cover and let rise in proofing oven for 30 minutes or until doubled in bulk.

13. Remove bowl of water from oven and bake bowknots in the preheated lower oven for 15-20 minutes, or until golden brown. Immediately remove rolls from baking sheets. Brush withmelted butter. Cool on wire racks. 14. Serve with cream cheese butter piped from a small hole (pea-sized) in the corner of afreezer zip-lock bag onto the bowknots.

Cream Cheese Butter 4 oz. cream cheese, softened tsp. vanilla C. butter, softened tsp. cinnamon C. powdered sugar

1. Beat ingredients with an electric hand mixer until smooth

2. Put in Ziploc bag, seal and cut a small hole in corner of bag. Pipe mixture ontocompleted bowknots and scones.

Potato Chips

1 or 2 large baking potatoes oil for frying

1. Wash and peel the potatoes. Remove the eyes. 2. Use a vegetable peeler to cut paper thin, crosswise slices of potato. You may also use amandolin set on the thinnest setting.


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3. Put slices in a bowl filled with cold water. Swish gently to remove surface starch.Pat dry on paper towels. 4. Heat oil to 375. Fry small batches for 3 to 4 minutes, until chips are crisp and

edges are golden. (Watch carefully.) 5. Drain on paper towels, and salt. Repeat.

Buttermilk Ranch Dressing 3/4 C. mayonnaise 1/2 tsp. salt

1/2 C. buttermilk dash freshly ground pepper 1 tsp. parsley flakes 1 clove of garlic, finely chopped 1/2 tsp. instant minced onion1. Combine all ingredients. 2. Cover and refrigerate overnight to blend flavors

Salad: 1 bunch red leaf and head ice berg lettuce, torn 1/2 red onion, thinly sliced 2 cans mandarin oranges, drained 1 avocado, sliced 1/2 C. slivered almonds, toasted 1. Spread almonds in a jellyroll pan. Place under the broiler, stirring, until golden. Watch

carefully!!!!!!!! OR put in frying pan and brown over medium-high heat, stirring constantly.Remove from pan when done. 2. Wash salad greens. Combine salad ingredients and toss. Serve with ranch dressingeither on the side or tossed into salad at the last minute.


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DAIRY LABSCream of Anything Soup Prepare 3 cups medium white sauce:

cup plus 2 Tbsp. butter or margarine cup plus 2 Tbsp. flour 1 Tbsp. chicken bullion granules tsp. salt 1/4 tsp. pepper 3 cups milk

Cream Soup Base (cook in largest saucepan): 1. Melt butter or margarine in large saucepan over low heat. 2. Blend in flour, bullion, salt and pepper. 3. Cook over low heat, stirring until mixture is smooth and bubbly.

4. Remove from heat. Stir in milk. 5. Return to heat and heat to boiling, stirring constantly. Boil and stir 1 minute. 6. Let sit on warm heat in pan until vegetables are ready to add.

Vegetables (cook in medium saucepan): 7. Place cut vegetables in a medium sauce pan, add enough water to barely cover thevegetables. If the vegetables float (zucchini), mark the side of the pan before adding water sothat you can see the correct amount of water to add. 8. Bring the vegetables to a boil on high heat. Cover the saucepan with a lid and reducethe heat to simmer. Cook the vegetables in the saucepan until soft, about 10 to 15 minutes. Becareful all the water does not boil out.


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9. Prior to mixing vegetables and white sauce, puree part of the vegetables in a blender.Use a large spoon to place the vegetables in the blender and then pour some of the vegetablecooking water over them and puree.

Combining the Cream Soup Base and Vegetables: 10. Mix the remaining vegetables, the vegetable puree, and the cream soup base together.

Add enough of the vegetable water to make the soup the desired consistency. Serve in your medium-sized ceramic mixing bowl.

NOTE: The following recipes call for additional ingredients. When dry herbs/spices are needed,add with bullion, salt and pepper in white sauce preparation.

***Cream of Potato*** 4 diced potatoes, washed and peeled 2 stalk diced celery, washed

cup onion, chopped fine***Cream of Asparagus***

4 cups asparagus2 tablespoon lemon juiceDash of ground nutmeg or mace

***Cream of Green Bean***3 cups green beans1 teaspoon crushed savory

***Cream of Broccoli***4 cups broccoli1/2 teaspoon dry leaf thyme1/8 tsp. garlic powder 2 bay leaf (added to white sauce and removed before serving)

***Cream of Carrot***2 cup carrots (about 6 large)1 tablespoon dry parsley (add with salt, pepper and bullion) teaspoon dry basil (add with salt, pepper and bullion)

***Cream of Cauliflower***


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4 cups cauliflower (about 1 head)1 teaspoon curry powder (add with salt, pepper and bullion)

cup onion, chopped fine (cooked with cauliflower)

2 green onions for garnish***Cream of Zucchini***

3 cups zucchini (about 4 medium)1/8 tsp. nutmeg (add with salt, pepper and bullion)

***Cream of Mushroom***3 cups mushrooms1/8 tsp. nutmeg

Quick Cheese Fondue Makes 2 cups, 4-6 servings 1 can (10 oz.) condensed cheddar cheese soup

1 C. commercial French onion dip 1 C. shredded sharp cheddar cheese tsp. dry mustard

2 dashes cayenne pepper French Bread (with margarine for toasting) for dipping

*Meatballs 1. Combine fondue ingredients (first 5) in a fondue pot or medium saucepan. 2. Place over low heat until the cheese melts, and the mixture is hot. Or place in fondue poton low setting and stir occasionally. This only takes about 20 minutes, so plan accordingly. 3. Slice French bread into 1-inch thick slices. Place slices on baking sheet. Using broiler inoven, toast both sides of bread. Watch carefully so it doesnt burn. Butter one side of toastedbread and cut into cubes for serving with fondue. 4. Serve by placing meatballs, bread, etc on plate and drizzle with warm fondue.


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* Meatballs

1 cups bread crumbs

cup oats

cup milk

cup minced onion

cup minced celery

2 beaten eggs

2 pounds lean ground beef

1 tablespoon salt

teaspoon pepper

1 teaspoon nutmeg

cup fresh parsley OR 2 tablespoons dried parsley

cup applesauce

1. Soak the bread crumbs and oats in the cup milk. 2. Add the seasonings and mix thoroughly. 3. Add the onion, celery, eggs, ground beef and applesauce, mixing thoroughly. 4. Using small cookie scoops, shape into 1-inch balls (be careful to not over-compressmeatballs or they will not cook in center). Place meatballs on foil-lined jelly roll pan and cookiesheet. Bake both sheets on convection setting at 400 F for 20-25 minutes, or until no longer pink. Serve with Quick Cheese Fondue.

Pineapple Nut Cheeseball


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8 oz. cream cheese, softened to almost room temperature 1/2 can (20 oz.) crushed pineapple

C. grated sharp cheddar cheese 2 Tbsp. brown sugar 1/2 Tbsp. reserved pineapple juice 1/4 C. ground pecans 3/8 C. chopped pecans

1. Drain the pineapple into a sieve and press out all juice with the back of a large spoon or the bottom of a measuring cup (reserve 1/2 Tbsp. juice). 2. Combine the drained pineapple, grated sharp cheddar cheese, brown sugar, creamcheese, reserved pineapple juice, and the ground pecans. Mix thoroughly. 3. Put the chopped nuts in a bowl. 4. Chill the cheese mixture then form it into two balls.

5. Roll the chilled cheese balls in the chopped pecans. Wrap the balls in plastic wrap and

chill until served. 6. Serve with crackers.

Sour Cream Coffee Cake Filling

1/2 C. brown sugar 1/2 C. finely chopped nuts (walnuts) 2 Tbs. margarine 3/4 tsp. ground cinnamon


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Cake

3 C. flour 3/4 C. margarine, softened

1 tsp. baking powder 1 tsp. vanilla 1 tsp. baking soda 3 large eggs 3/4 tsp. salt 1 C. sour cream 1 C. sugar

Glaze

1 C. powdered sugar 1/2 tsp. vanilla 3 to 4 Tbsp. milk

1. Preheat oven to 325. Grease and flour one 12 cup tube pan. 2. Combine filling ingredients and mix until crumbly. Set aside.

3. Combine flour, baking powder, baking soda and salt in a bowl. 4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on mediumspeed for 2 minutes. 5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed untilingredients are combined. 6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers. 7. Bake for 1 hour (may take longer with some ovens), until a toothpick inserted into the

center comes out clean. 8. Cool in the pan for 10 minutes. Using a knife, separate the cake from the pan aroundthe outside edge and lift the cake, using the middle tube/base. Because of our short lab time,leave the cake on the middle tube/base of the pan and set it on a dinner plate.


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9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Cut intoenough pieces for all class members. Serve warm or cool.

Raspberry Ice Cream (for ice cream freezer using ice and rock salt)

***First thing! Determine the half-way mark to the fill line. This will be your fill line for thisrecipe.***

1/2 cup boiling water ice to equal 1 cup 1 pkg. (3 oz.) raspberry jello 1 cups sugar 1 cup whipping cream (unwhipped), 1 cups raspberries

6 oz. evaporated milk 1 - 2 cups milk 1/2 box (3 cups) rock salt

1. Dissolve into 1/2 cup boiling water: 1 pkg. (3 oz.) raspberry jello, 1 cup sugar. 2. Pour 1 cup ice cubes into mixture. Stir to dissolve ice. 3. Pour into 4 quart freezer can. 4. Add 1 cup whipping cream (unwhipped), 1 cup raspberries, 6 oz. evaporated milk, andmilk to the half-way mark on the freezer canister.


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5. Assemble and turn on freezer. Freeze ice cream, layering ice and rock salt around drum.Use 1 part salt to 8 parts ice. As ice/salt mixture melts, add more ice and salt to keep outer drum full. Motor will stop when ice cream is done. Remove plastic dasher and cover ice cream.Leave in ice cream maker filled with ice and salt to keep cold until serving.

Frosting-Dipped Shortbread Logs Makes about 2 1/2 dozen cookies1/2 cup butter, softened3/4 cup all-purpose flour 1/3 cup cornstarch1/4 cup brown sugar, packed1/3 cup ground almonds (grind in blender used in dough)1 teaspoon vanilla extract1/4 teaspoon almond extract*frosting1/3 cup chopped almonds (used for decoration)

Use the blender to grind the almonds. Use your Kitchen Aid mixer to make the dough. Use thehand chopper to chop the nuts used for decoration. When you finish making the dough, it willlook dry, but will stick together as you mold it into the logs. 1. Grind the 1/3 cup almonds with the flour in your blender. Using the Kitchen Aid mixer,make the dough by beating 1/2 cup butter with flour/ground almonds, cornstarch, sugar, vanilla

and almond extract. 2. Divide dough into 4 equal portions. 3. Pinch and press each portion into a 12- to 14-inch rope, about 1/2 to 3/4 inches indiameter. 4. Gently roll on a smooth surface to smooth out wrinkles and cracks. 5. Cut each rope into 2-inch lengths and place on un-greased baking sheets. 6. Bake in a preheated 350 oven for 18 to 20 minutes, or until just barely golden onbottoms. DO NOT OVERBAKE. 7. Cool on wire racks.


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Chop the remaining 1/3 cup almonds with your hand chopper. Make frosting and dip half of each cookie into the frosting, then dip into chopped almonds. Place on wire rack over waxedpaper for drips. Let cool until set. *Frosting (about 2 cups)

2 Tbsp. butter or margarine 1 Tbsp. milk1 C. sifted powdered sugar 1/8 tsp. vanilla

(pink food coloring use a tiny amount to make a light pink color)

1. Beat butter until creamy. 2. Add other ingredients, and beat until smooth and creamy. 3. Another option NOT used in lab: (For chocolate frosting, add 2 Tbsp. cocoa, and slightlyincrease milk) 4. (For thinner frosting, add milk, for thicker frosting, add more powdered sugar.)

Salad 1 small head or large head iceberg lettuce

1 carrot, peeled and sliced 1 golden delicious apple, peeled, cored and sliced 2 celery ribs, sliced 2 green onions, sliced

cup craisins

cup pecans, chopped cup sugar


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1. Clean all salad ingredients. Mix salad ingredients, except craisins, pecans, andsugar. Crisp the salad by submerging in water in a salad spinner.

2. Put pecans and sugar in frying pan. Stir over medium heat just until sugar melts and

coats pecans. DO NOT overcook. Continue to stir until lightly browned. Remove frompan to cool. Spin the salad dry and mix with craisins and dressing just before serving.

Dressing 1/2 c. mayonnaise 1/4 c. sour cream 3 tbsp. honey 2 tsp. poppy seeds tsp. black pepper

Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; addto salad mixture. Toss well to coat.

Whole Wheat Crackers Makes about 4 dozen crackers cup all-purpose flour

cup whole wheat flour 1 tsp. sugar + 1/8 tsp. baking soda tsp. salt


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cup buttermilk 2 Tbsp. vegetable oil

Butter, melted Sesame seeds, poppy seeds, Kosher salt (coarse salt)

1. Heat oven to 350 degrees. 2. Mix flours, sugar, baking soda and salt. 3. Stir in buttermilk and oil. 4. Shape dough into 3 balls. 5. Pat the dough into inch thick rectangles, making sure that all edges are smooth. Usethe Kitchen Aid attachment to roll the dough thin. You will use the pasta rolling attachmentsetting it on 1 to begin with, then put it through again on setting 2.

Or

Roll each ball into 9-inch square on lightly floured board. Remember these are crackers,so they need to be rolled until very thin.

6. Brush with melted butter and sprinkle with coarse salt, sesame seed and/or poppy seed.Lightly re-roll to secure seasonings in dough. 7. Using the zigzag pastry wheel in the small utensil drawer, cut into 2-1/4-inch squares.Place squares on un-greased wire cooling racks. You will bake the crackers on the coolingracks, not a cookie sheet. 8. Bake 8 to 10 minutes or until crisp and golden. Remove from oven and immediately coolon cooling racks.


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Source: Betty Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBM #0-13-073693-7

Quick Pizza

Makes 2 fourteen-inch pizzas

1 cup warm water 1 tablespoon yeast 2 tablespoons sugar teaspoon salt 3 4 cups flour pizza sauce 3 cups Mozzarella Cheese pizza toppings as desired 1. Preheat baking stone 10 minutes before placing pizza dough on it. 2. Dissolve yeast in warm water.

3. Add sugar, salt and 3 cups flour. Mix to form dough. 4. If more flour is needed, add up to 1 cup more. Mix about 3 minutes. 5. Let dough rest for 10 minutes. 6. Roll dough into circle on lightly floured surface. 7. Let rest another 10 minutes. 8. Sprinkle heated stone with cornmeal. 9. Gently transfer pizza crust to stone. 10. Top with sauce, cheese, and desired toppings. Bake at 375 degrees for 20-25 minutes.


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Trifle yellow box cake, prepared according to instructions and cooled OR 1 pound cake

1 large box (6 oz.) raspberry jello, prepared to package directions for quick set method (whenprepared, put in 110 freezer to speed things up) 6 cups frozen raspberries 1 banana, sliced *vanilla pudding 1 cup whipping cream Just before serving, whip and gradually add 2 tablespoons sugar

Jello: 1. Fill the 8-cup glass measuring cup with 2 cups water. Add the jello and stir. 2 Boil in the microwave for 4 minutes. 3. Remove from the microwave and stir to completely dissolve the jello. Add enough ice

cubes to allow the liquid level to rise to the 4 cup line. 4. Add the frozen raspberries and chill until thickened, but still spreadable.

*Vanilla Pudding 3/4 cups sugar 1/4 cup cornstarch 2 cups milk teaspoon salt 3 egg yolks, slightly beaten 1 tablespoon butter


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1 teaspoon vanilla1. Mix sugar, cornstarch and salt in a in a heavy-bottom saucepan.2. Add the milk and cook (stirring constantly) on medium heat until thick. Be patient, this

takes a while.

3. When mixture is thickened, add part of the milk mixture to egg yolks; mix well. This isdone to bring the egg yolks to a warmer temperature before adding them to the

pudding.4. Pour egg mixture back into the pudding mixture in the saucepan.5. Cook (stirring constantly) until thick; take off stove, add butter and vanilla. Speed chill

the pudding by pouring it from the hot pan into a metal mixing bowl that you haveplaced over ice cubes that are held in a bigger mixing bowl. To prevent scum from

forming during cooling, place plastic wrap directly onto the top of the pudding.

Assembling Trifle:1. Crumble of the cake into large glass serving bowl.2. Over the cake, ladle 1/2 of raspberries/jello, of sliced banana, next of the still warm

pudding, and lastly 1/2 of the raspberries/jello. Repeat layers, ending withraspberries/jello.

3. Set in the refrigerator to cool and set.4. Top with sweetened whipped cream before serving. MEAT LABGlazed Pork Chops 6 pork chops (boneless or bone-in)

2/3 cup brown sugar teaspoon pepper 2 teaspoons salt 2 teaspoons dry mustard 2 teaspoons paprika 2 teaspoons sage 2 Tablespoons water

1. Place pork chops in 9x13 pan.


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2. Mix remaining ingredients, adding more water if necessary to make a glaze that is thinenough to pour. Pour over pork chops. 3. Bake at 350, uncovered, for 45-50 minutes, or until meat tests done. Check at 20

minutes to see if the meat is properly cooked. Check every 5 minutes thereafter. Cooking timewill vary based on the thickness of the meat, the pan you are using, and how closely you placethe pieces together in the pan. Use a meat thermometer to test internal temperature (160).

Herbed Mashed Potatoes (Serves 8) 8 medium potatoes (about 3 lbs) to cup milk 5 Tablespoons margarine, softened 1 package Ranch Dressing Mix

1. Peel and cube potatoes. 2. Place in 2-qt saucepan and add enough water to just cover potatoes.

3. Heat to boiling. Reduce heat . Cover and simmer 20-30 minutes, or until potatoes aretender when pierced with a fork. 4. Drain. Shake pan with potatoes over low heat to dry potatoes. This helps potatoes befluffier. 5. Mash potatoes in pan with potato masher or hand mixer. 6. Add milk in small amounts, mashing after each addition, until potatoes reach desiredconsistency. Add margarine and Ranch Dressing Mix. 7. Mash until fluffy.

Tofu Tortilla Casserole (from www.recipegoldmine.com)


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Makes 6 servings

1 tablespoon plus 2 teaspoons olive oil1/2 cup chopped onion

2 garlic cloves, minced2 cups low-fat cottage cheese14 ounces firm tofu, divided2 (15 oz.) cans crushed tomatoes2 tablespoons chopped cilantro2 teaspoons chili powder 1 1/2 teaspoons ground cumin1/2 teaspoon salt 6 (6-inch) corn tortillas, cut into 6 wedges2 cups shredded Cheddar cheese1/2 cup sliced green onions10 black olives, sliced

To prepare sauce: 1. Cut off 2 oz of tofu and cube for students to taste. Crumble the remaining 12 oz. intopea-sized pieces and set aside.

2. In a medium saucepan, heat oil. 3. Stir in onion and garlic and cook for 1 minute. 4. Add tomatoes, cilantro, chili powder, cumin and salt. 5. Bring to a boil, stirring occasionally. Reduce heat; simmer (uncovered) 10 minutes. Thesimmering will reduce the sauce to the consistency of pudding. 6. Add cottage cheese and crumbled tofu and cook 1 minute longer.

To prepare casserole: 7. Preheat oven to 350 degrees F. 8. Spray a 13 x 9 x 2-inch casserole with nonstick cooking spray.


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9. Spread 1 cup sauce in bottom of casserole. 10. Layer with half the tortillas, then sauce, Cheddar cheese and green onions.

11. Repeat the layers; top with olives. 12. Bake until lightly browned and cheese is bubbly, about 30 minutes. 13. Serve cubed tofu in bowl for students to taste.

Stir-Fried Asian Beef and Noodles (Serves 6) (adapted from BCC) 1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips 1 tablespoon vegetable oil 1 teaspoon cornstarch 1 teaspoon soy sauce 7 ounces thin spaghetti noodles 1 tablespoon vegetable oil

1 tablespoon finely grated gingerroot 1 clove garlic, finely chopped 1 bag (16 ounce) frozen mixed vegetables (broccoli, cauliflower, carrot works well) 1 tablespoon vegetable oil cup beef broth 1/4 cup rice vinegar cup honey 2 tablespoons soy sauce 1 teaspoon sesame oil


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4 medium green onions, sliced (use the green and white parts)

1. In a large zip-loc bag, combine beef, 1 tablespoon vegetable oil, cornstarch and 1

teaspoon soy sauce. 2. Seal bag and refrigerate 20 minutes. 3. Bring pot of water to boil. Add spaghetti noodles and cook for 6 minutes or until tender (al dente). Drain. 4. Heat skillet or wok over medium-high heat. Add 1 tablespoon oil. 5. Add gingerroot and garlic. Cook 30 seconds. 6. Add vegetables. Cook until tender-crisp. 7. Remove vegetables from skillet.

Add another tablespoon oil to skillet or wok.

8. Add beef. Stir-fry about 5 minutes, or until brown. 9. Remove meat from skillet. 10. Add broth, vinegar, honey, 2 tablespoons soy sauce and sesame oil to skillet. 11. Stir in noodles and heat to boiling. 12. Cook over medium heat, about 2 minutes, stirring frequently until noodles are tender. 13. Stir in beef, vegetables and green onions. Cook and stir about 2 minutes.

Fresh Salsa 1 can black beans, rinsed and drained 1 can corn, drained


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2 avocados, chopped 2 green onions, sliced (use white and green)

1-2 tablespoons chopped cilantro 2 tomatoes, seeded and chopped 1 package dry Italian salad dressing mix ingredients to prepare dressing mix tortilla chips

1. Combine beans, corn, avocados, onions, cilantro and tomatoes in a bowl. 2. Prepare Italian salad dressing according to directions on package. 3. Pour dressing over salsa ingredients. Serve with tortilla chips.

Halibut or Tilapia Baked in Macadamia Nuts

1 lb. halibut or tilapia, cut into 4-oz. fillets. (1 thick) 1 cup roasted, no-salt macadamia nuts, finely chopped (as big as sesame seeds) 2 eggs, lightly beaten with 2 Tbsp. water tsp. cayenne pepper teaspoon lemon pepper 1 teaspoon garlic herb seasoning 1 teaspoon Mrs. Dash 1/4 teaspoon salt 4 Tbsp. melted butter


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flour for breading

1. Preheat oven to 375. Grease a cookie sheet, or line it with parchment. 2. Dredge halibut or tilapia fillets in flour, shaking off the excess. 3. Add cayenne pepper to eggs, and dip each fillet in the egg mixture. 4. Chop the macadamia nuts and mix in the lemon pepper, garlic herb seasoning, Mrs.Dash seasoning, and salt. Cut the fish into enough pieces so that everyone in class will get asample. 5. Roll the fish pieces in chopped macadamia nut mixture. Press the nuts down, thenplace on prepared cookie sheet. 6. Pour 1 Tbsp. melted butter over each fillet, and bake for 5 to10, or until fish is just done.(Test the center -- It will flake with a fork and will appear opaque.) 7. Let stand for a few minutes to finish cooking, and to reabsorb the juices.

TIPS:

*Fish is easy to over cook. Check it a minute or two before the set time. *The chopped nuts should be in uneven pieces some chunks (no bigger than a sesame seed)and just a little powder, for a crunchy texture. Grinding or chopping too much will release thenut oil. * It is delicious served with coconut sticky rice and steamed vegetables.

Chocolate Pudding Cake Cake Pudding

1 1/2 C. flour 3/4 C. granulated sugar


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1 C. plus 2 Tbsp. granulated sugar 3/4 C. light brown sugar 1 Tbsp. baking powder

3/4 tsp. salt 3 Tbsp. cocoa

C. cocoa 1 1/2 C. boiling water 3/4 C. milk 1 1/2 tsp. vanilla ice cream C. plus margarine, melted

3/4 C. chopped pecans

1. Sift together flour, sugar, baking powder, salt and cocoa. 2. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix. 3. Pour into a well greased 9 x 13 rectangular baking pan. 4. Combine pudding ingredients. This mixture will be very runny. Pour over the top of thecake.

5. Bake at 350 for approximately 45 minutes. Cake top should be browned, but dont letthe edges burn. 6. Let stand 10 minutes. 7. Cut squares, then spoon into bowls. 8. Serve hot with ice cream. You will use box of BYU Vanilla ice cream.

Salmon with Honey Mustard Glaze (adapted from BCC) 1 lb salmon filet Marinade:


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teaspoon dried rubbed sage leaves teaspoon dried thyme leaves

4 cups chicken broth

1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes,stirring occasionally, or until tender. 2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth. 3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let standcovered 5 minutes. Fluff with fork before serving.

White Chili (adapted from BCC) 3 Chicken Breasts (12 ounces) 4 cups of liquid from cooking chicken 1 tablespoon vegetable oil

2 onions, chopped (1 cup) 2 garlic cloves, finely chopped 2 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 teaspoon ground cumin teaspoon dried oregano teaspoon salt 1 tablespoon chicken bouillon granules 1 can whole kernel corn, drained


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1 can great northern beans, drained 1 can butter beans, drained

toppings: 1 1/4 cups shredded cheddar cheese, 1/2 cup sour cream, 1 diced tomatoes

1. Place chicken in saucepan and cover with enough water to be one inch above chicken. 2. Put on high heat to boil. Reduce heat and simmer 5 minutes. 3. Remove from heat and cover for 20 minutes. 4. Reserve 4 cups of liquid from cooking chicken. 5. Shred chicken for soup. 6. Heat oil over medium heat. Cook onions and garlic, stirring occasionally, until tender. 7. Add liquid from chicken and remaining ingredients except chicken. 8. Heat to boiling: reduce heat. Simmer, uncovered, 20 minutes. 9. Stir in chicken and simmer 5 minutes or until heated through.

Serve with fried tortilla strips and toppings listed above.

Quick Bread Sticks (Serves 10) This recipe uses yeast for leavening, but is rather quick tomake. It makes a good pizza dough as well. 1 cup warm water 1 tablespoon yeast 2 tablespoons sugar teaspoon salt


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3-3 cups flour cup butter or margarine, melted garlic salt and parmesan cheese, optional

1. Dissolve yeast in warm water. 2. Add sugar, salt and 2 cups flour. Mix to form dough. 3. If more flour is needed, add up to 1 cup more. Mix about 3 minutes. 4. Let dough rest for 10 minutes. 5. Put half of melted butter or margarine in jelly roll pan. 6. Using rolling pin or hands, flatten dough into buttered jelly roll pan. 7. Spread remaining butter or margarine over top of dough. 8. Using pizza cutter, cut dough into strips. 9. Sprinkle with garlic salt and parmesan cheese, if desired.

10. Let rest another 10 minutes. 11. Bake at 375 degrees for 20 minutes. 12. Cut with pizza cutter again. Shrimp Fettuccine (adapted from Betty Crocker) 1 bag (1 lb) frozen peas, carrots, peapods and corn (or other mixture) 9 ounces fettuccine lb shrimp, cleaned 2 tablespoons vegetable oil 1 cup half-and-half


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1 container (5 ounce) garlic and herb spreadable cheese 1 clove garlic, minced teaspoon salt

1. Thaw and drain vegetables. Set aside. 2. Get a good sized pot depending on how much pasta you are cooking. Make sure it is bigenough so the water doesn't spill when it's boiling. Fill the pot up with water. 3. Set the stove to high. 4. When the water starts boiling, dump the container of pasta into the pot. Agitate it slightlywith a long serving spoon. 5. Keep your eye on it as it continues to boil and stir it just enough to prevent the pastafrom sticking to the bottom every 1-2 minutes. 6. When it's been boiling for about 7 minutes, take a piece of the pasta out and taste it. 7. If it's too hard to bite, tastes funny when you bite it, or if you see white in the center, itneeds to cook a little longer. When it's chewy but firm in the center, it's ready. This is referredto as al dente in Italian.

8. Empty the entire pot of pasta into a strainer. Shake out the excess water and then pour back into the pot.

Meanwhile: 9. Clean shrimp. Remove any peel and veins. Cut each shrimp in half. 10. Heat oil in a 12-inch skillet over medium heat. Add cleaned shrimp and garlic. Cook untilshrimp begins to turn pink. Remove from pan and set aside. Keep warm. 11. In same skillet, stir in vegetables. Cook about 7 minutes, stirring occasionally, untilvegetables are tender. 12. In a small microwave-safe bowl, mix the half-and-half, cheese spread, and salt untilsmooth. Heat in microwave until mixture is warmed, checking every 30 seconds so you do not


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overheat the milk proteins and milk sugars. Add this creamed mixture to the vegetables and stir to coat the vegetables. 13. Gently add the cooked shrimp and the fettuccine. Heat through and serve.

Fruit Dip

1 package (8 ounce) cream cheese cup sour cream cup brown sugar cup sugar 1-2 tablespoons maple syrup

1. Using your KitchenAid mixer with the wire whip attachment, beat on high speed untilsmooth, about 5 minutes. 2. Chill and serve with fruit kabobs.

Green Onion Garnish

3 Green Onions Small elastic ties or twisty ties Cut the fibrous root s off a small green onion and discard. Place the onion on a cutting board.Measure three inches up from the root (white) end and cut off the tops of the green. Throwaway the green ends. Measure up one inch from the root part of the onion and make severallengthwise cuts through the green part of the onion. Make your cuts as close together aspossible. This will leave about a one inch uncut section of the white part of the onion below thecuts you just made.


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Place in ice water until ready to use. The thin cuts of the green part of the onion will flair out andcurl up slightly, making an attractive garnish. When ready to serve, place on top of the Tofu Tortilla Casserole entree and serve.

Lemon Twist Cut the lemon crosswise into thin slices, 1/8 thick (as thick as a stick of gum). Place the slicesflat on your cutting board and insert the tip of your knife in the center. Pull the knife toward theedge, cutting a slit in the slice. Twist the ends on either side of the slit in opposite directions toform a fanciful fan. Orange Citrus SpiralPeel a long continuous strip of orange peel around the orange. Start at the stem end of theorange and finish at the blossom (navel) end. You will use a channeling tool to remove theorange part and some of the white part of the orange.

Tape one end to a straw then wrap the peel around it in a spiral. Freeze until set. To use,remove the straw and cut away the area touched by the tape. Give your orange to the kabob group to cut and add to their kabobs. Fruit Kabobs2 Red Delicious apple

1 can pineapple chunks1 bunch red grapes1 peeled orange, cut into bite-sized chunks (get this from the kitchen doing citrus spirals. Theywill make the spirals first.)skewersCut apple into chunks, leaving peel on for color. Drain pineapple juice into a bowl and placeapples in juice. Put apple piece, pineapple chunk and grape alternately on skewers. Celery Fans1 celery stalkTrim top and bottom off celery stalk. Cut into 4-inch pieces about 4 inches long. Place thecelery on a cutting board; starting about one inch away from one end of the celery, use a sharpknife and make several very thin lengthwise cuts through the celery, making your cuts as closetogether as possible. Place in ice water until ready to use. The thin cuts of the celery will flair out and curl up slightly,making an attractive garnish.


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Carrot Curls1 CarrotUsing a vegetable peeler, cut slices of the length of carrot. Roll each strip and place individualcurls in sections of an ice cube tray filled with ice cold water. Place in refrigerator for 2 hours.Remove from water and stretch curl and place on plate for garnish. Note: if you dont have ice

cube trays, you may secure curls with a toothpick and place in bowl of ice cold water. Oven-Baked Tortilla Strips5 Corn tortillasolive oil Oven baked Tortilla Strips:Brush the surface of the strips with olive oil and sprinkle with salt and pepper. Bake at 350 untilcrisp, but not browned (5-10 minutes). Can be made 1 day in advance. Store in cool, airtight container. Serve on White Chili with other toppings.

EGG/BRUNCH LABSLecture Demonstration: Angel Food Cake (taken from BCC, pg. 112)

1 C. powdered sugar 1 tsp. vanilla 1 C. cake flour tsp. almond extract 1 C. large egg whites (about 12) tsp. salt 1 tsp. cream of tartar Chocolate Glaze 1 C. granulated sugar

1. Move oven rack to lowest position. Heat oven to 375F. 2. In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat eggwhites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated


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sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with thelast addition of sugar. Continue beating until stiff and glossy. Do not underbeat. 3. Sprinkle powdered sugar-flour mixture, cup at a time, over egg white mixture, foldingin with rubber spatula just until sugar-flour mixture disappears. Push batter into ungreased

10x4-inch angel food cake pan (tube pan). Cut gently through batter with metal spatula or knifeto break air pockets. 4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly.Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife of long metal spatula; remove frompan. 5. Spread or drizzle with Chocolate Glaze over top of cake.

Chocolate Glaze (taken from BCC, pg. 118)

1 C. semisweet chocolate chips cup corn syrup cup butter 1 to 4 tsp. hot water

1. In 1-quart saucepan, heat chocolate chips, butter and corn syrup over low heat, stirringfrequently, until chocolate chips are melted. Cool about 10 minutes. 2. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup. Glazes one 10-inch angel food or chiffon cake or top of an 8- or 9-inch layer cake.

Eggs (EVERYONE makes these)

3 eggs 1-2 Tbsp. Mayonnaise 1/4 tsp. mustard 1 Tbsp. sweet pickle relish, drained (optional) salt and pepper to taste


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1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crackthe egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for alater date, do not crack the shell. 3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites inthe refrigerator until you are ready to fill them. 4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks withyour hands. 5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsaand barbecue sauce both work.) Press the air out, close the bag, and mix with your hands. 6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the eggwhites. ALWAYS refrigerate deviled eggs.

Egg Drop Soup

TIPS: Lightly beat the egg so that no bubbles form Turn off the heat the minute you begin pouring in the egg (this produces silkier threads)

Stir the soup so that it "turns in a circle" around the pot. As it goes 'round the pot, drizzle the eggin

Pour the egg in a very slow stream (pouring it through the tines of a fork from several inchesabove the pot is a good way to keep the stream slow and steady) Begin stirring as soon as you start pouring in the egg To make shreds or threads, stir rapidly for at least 1 minute Stir the beaten egg in one direction only


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3 skinless chicken breast fillets, cut into very thin strips, no longer than 1 inch3 tbsp. cornstarch

2 tbsp. soy sauce1 1/2 tsp. minced garlic1 tsp. minced ginger root3 tbsp. fresh lemon juice2 tsp. each grated lemon peel & sugar 1/4 tsp. pepper 1 tbsp. vegetable oil4 (14 1/2 oz.) cans or 7 cups chicken broth (or make your own)2 eggs, well beaten1 (8 oz.) can sliced water chestnuts, drained1 (6 oz.) pkg. snow peas, thawed or use fresh (sliced into bite-sized pieces use the full pod if they are small, slice if they are large)1/4 c. chopped green onions (2 large)

1. Combine chicken strips, 1 tablespoon cornstarch, 1 tablespoon soy sauce, garlic andginger. 2. In a separate bowl, combine remaining cornstarch, soy sauce, lemon juice, lemon peel,sugar and pepper.

3. In heavy-bottomed, large stock pot, saut chicken in hot oil until no longer pink. Addchicken broth and heat through. 4. Stir lemon mixture and add to broth. Stir until simmering. Pour beaten eggs into soup ina steady stream and mix quickly with a fork to separate the strands. 5. Add snow peas, water chestnuts and green onions and heat through. Makes 9 1/2 cups.

Peaches and Cream Spiced Cream Puffs

Puff Pastry: 1/2 C. margarine 1 C water


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1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. ginger 1/8 tsp. salt

1 C. flour 4 eggs

1. In a medium saucepan, combine margarine, water, cinnamon, ginger, nutmeg and salt.Bring to a boil. 2. Add flour all at once, stirring vigorously. Cook until a ball forms that wont separate. 3. Remove from heat. Cool 10 minutes. 4. Add eggs one at a time, stirring with a sturdy wooden spoon until smooth after eachaddition. The dough will be very thick and difficult to stir. 5. Drop by heaping tablespoons, 3 apart, onto a greased baking sheet (make enough for everyone in your lab section). 6. Bake at 400 for 25 to 35 minutes, until golden brown. Remove puffs to a cooling rackand turn your oven off. 7. Let puffs cool in the turned-off oven for 10 minutes (this will dry them out). Let puffs cool

on a rack in the dispensary freezer. 8. When cool, cut 1/4 off the top of each puff. Scoop out any soft dough inside.

Filling:

1/2 C. whipping cream 2 Tbsp. peach preserves 1/4 C. powdered sugar 1/2 tsp. almond extract 1 (8 oz.) cream cheese 1 1/3 cup canned peaches, drained and finely chopped or 2 med. peaches, peeled and chopped

1. Beat whipping cream until soft peaks form. Gradually add 1/4 C. powdered sugar.


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8. Lay out a clean dish towel. Sprinkle generously with powdered sugar. 9. Remove cake from the oven. Immediately turn onto the prepared towel. Remove thewaxed paper and roll up from one long end to another, in the towel. Cool completely (freezer

works well for quick cooling).

Filling (2 cups): 1 C. heavy whipping cream 3 Tbsp. powdered sugar 1 tsp. vanilla 2 C. mini marshmallows c. mini chocolate chips 3 crushed peppermint candy (place peppermintcandy in Ziploc bag and crush with rolling pin), 1 pt. strawberries (for garnish)

1. Whip the chilled cream until billowy. 2. Add vanilla and gradually add powdered sugar one tablespoon at a time. (stabilizes too).

3. Stir marshmallows, crushed peppermint candy, and mini chocolate chips into whippedcream. 4. Unroll cooled cake, and trim off the edges (if desired). 5. Spread with the whipped cream mixture, and re-roll the cake. 6. Frost the cake roll with the chocolate frosting. Check with your instructor if you areunsure of the consistency. Chill 2 to 3 hours. Show the cake roll to the class, then slice andenjoy.

Frosting (about 1 cup) C. butter or margarine 2 C. sifted powdered sugar 2 tablespoons milk C. cocoa


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tsp. vanilla

1. Beat butter until creamy. 2. Add other ingredients, and beat until smooth. Note: For thinner frosting, add milk, for thicker frosting, add more powdered sugar. Strawberry Fan Garnishes: Slice the strawberries from tip to stem in thin slices. Keep the stem and the top of thestrawberry intact. Fan the strawberry out and garnish the cake with the strawberries.

Cheese Souffle (adapted from mamashealth.com) for 1 qt. dish

4 eggs 3 Tbsp. butter

3 Tbsp. flour 1/4 tsp. salt 1/8 tsp. pepper 3 drops Tabasco sauce 1/8 tsp. Worcestershire sauce Paprika 1 cups milk 1 cup plus 2 Tbsp. shredded Sharp Cheddar Cheese 1/4 cup shredded Parmesan Cheese


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1. Heat oven to 350. 2. Prepare souffl dish by liberally greasing (with shortening) the bottom of the dish. Do

not grease the sides of the pan. 3. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. With clean beaters,beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2minutes or until bubbly, stirring constantly. 4. Gradually add milk stirring until well blended; cook on medium heat until mixture boilsand thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirringconstantly. 5. Remove from heat. Gradually add egg yolks, stirring until well blended after eachaddition; cool slightly. GENTLY fold in the egg whites. 6. Pour into a 1 qt. prepared souffl dish. 7. Lightly sprinkle the top with paprika 8. Bake 40 to 50 minutes or until golden brown. Show your souffl to the class as soon asit comes from the oven.

9. Serve immediately.

Savory Italian Frittata

1 medium Roma tomato, sliced 1 T. water 1 small onion, finely chopped (1/4 C.) C. thinly sliced green bell pepper (about 1/3 of large pepper) C. chopped yellow crooked neck summer squash (about squash)


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1 T. chopped fresh or tsp. dried basil leaves 1 T. chopped fresh or tsp. dried mint leaves 1 T. chopped fresh or tsp. dried sage leaves

1/8 tsp. pepper C. turkey sausage (4oz.) 8 large eggs tsp. salt 1/2 C. shredded sharp cheddar (1oz.) 1 T. freshly shredded Parmesan cheese

1. Coat a 10-inch oval oven-safe baking dish with non-stick spray. 2. Slice tomatoes into wagon wheels (to later use as a garnish).

3. Cook squash, green pepper, onion, and water in the microwave for 2-5 minutes or untilcrisp/tender. Stir at 1 minute intervals, testing for doneness. 4. Cook sausage in a skillet with seasonings. Drain off any excess grease. 5. Arrange sausage and vegetables in baking dish in a decorative pattern. 6. Beat the eggs with the salt and 2 T. water until foamy. Immediately pour eggs over ingredients in baking dish. 7. Bake, uncovered, at 350 for 15-19 minutes, or until set. Place tomato slices on top andsprinkle with cheeses. Broil until cheese melts and browns a bit. Serve warm.

German Pancakes (Puffed)


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6 eggs, beaten 1 C. milk 1 C. flour 3 Tbsp. butter

1/4 tsp. salt Powdered sugar and maple syrup

1. Use the lowest oven rack position so that the pancakes can rise above the top of thepan. Put margarine in a 9 x 13 baking pan (glass pans work really well). Place in a cold oven,and turn heat to 450. The butter will melt as the pan and oven preheat. 2. Beat eggs, then add flour, salt, and milk. Beat until combined.

(Dont over mix or pancake may not puff.) 3. Pull out oven rack and pour batter directly into the hot pan. 4. Bake 20-25 minutes, until deep golden brown. Show the class the pancakes to the classas soon as they come from the oven. 5. Sprinkle with powdered sugar, and serve immediately with maple syrup.

Maple Syrup

1/2 C. granulated sugar 1 T. packed brown sugar 1/4 C. water 1 T. light corn syrup 1/8 tsp. maple extract

1. Combine all ingredients except maple extract in a small saucepan. 2. Cook, stirring, over med-high heat until syrup comes to a full boil. 3. Remove from heat.


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4. Add maple extract and stir. 5. Serve hot.

Deluxe Waffles (makes 6)

2 C. flour 4 eggs, separated 1 Tbsp. baking powder 1 C. milk 1 tsp. salt 1/2 C. melted shortening 3 Tbsp. sugar

1. Do not make these too far ahead of time. Beginning cooking hour before serve time isadequate. Mix flour, baking powder, salt and sugar. 2. Beat egg yolks. Add milk and melted shortening. 3. Pour into flour mixture and stir to moisten.

4. Beat egg whites until stiff, but not dry. Fold into the batter. 5. Bake in waffle maker. 6. Keep warm in single layers on a cooling rack in your top oven at 200.

Strawberry Topping

1 box (24 oz.) frozen strawberries in light syrup, thawed 1/4 C. sugar 2 Tbsp. corn starch


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3. Whisk eggs, chives, salt and pepper together. Add to the pan and cook, stirring, until just set. 4. Remove from heat. Add cream cheese and juice. Stir to combine.

5. Unfold pastry. Transfer to parchment lined baking sheet. Lightly mark doughlengthwise, in thirds (dough may already be marked because of fold marks in dough). On eachoutside section, cut 8 slices. 6. Fill the center section of each puff pastry with half the egg mixture. Fold the strips, rightthen left, over the egg to form a braid. 7. Beat the single egg and 1 Tbsp. water. Brush on the strudels. Sprinkle parmesancheese on top. 8. Bake at 375 for 30 to 40 minutes, until golden brown. Let cool 5 minutes before slicing. Note: You may make this a day ahead and refrigerate over night. Custom Quiche

1 9-inch unbaked pie crust (instructions below) 1 foil collar to prevent over-browning

1 C. shredded Swiss cheese 1/3 lb. bacon, cooked in microwave until crisp and crumbled 1/2 tsp. salt tsp. dry mustard 3 eggs, beaten 1 cup half and half 1 cup (by volume) other ingredients: chopped green pepper 4 oz. sliced mushrooms


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tomato 2 green onions (thin-sliced and chopped)

1. Pre-cook green pepper, mushrooms, tomato, and green onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.

9-inch Pastry: 1 C. flour

1 tsp. salt

cup + 2 Tbsp. shortening 3-5 Tbsp. ice cold water

1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the

shortening is the size of kidney beans. 2. Sprinkle water in 1 Tbsp. at a time, mixing with a rubber scraper or fork until all flour ismoistened. DO NOT use the pastry cutter to mix in water.

(Add 1-2 tsp. more if necessary). Do not over-mix dough. 3. Gather dough into a ball. Roll out and place in a 9 pie pan. Flute edges. 4. Prick the sides and bottom of the crust. Set aside for quiche.

Making the Quiche: 1. Prick unbaked pastry shell. Bake at 425for 5 minutes.


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2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pieshell. 3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes.Put foil collar on pie pan. Bake at 325 for 20-30 minutes or until set. When sharp knife isinserted into the center of the quiche, it should come out clean. 5. Remove from oven and let stand 10 minutes before cutting.

Quiche Topping: C. seedless raisins 1 Tbsp. flour

1 tsp. butter 2 Tbsp. brown sugar C. apple cider

1. Place all ingredients in a blender and blend until all raisins are chopped. 2. Pour into a small saucepan. Boil 1 minute until clear and no longer cloudy. 3. Spread over warm quiche.

Cobb Salad (adapted from Betty Crocker Cookbook)

pound skinless, boneless chicken breast thinly sliced and stir-fried until done 4 slices bacon crisply cooked and crumbled (1/4 cup) 3/4 cup crumbled blue cheese (3 oz.) reserve 1 oz. for the dressing


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1 medium ripe avocado, pitted, peeled, and sliced thinly into wedges 2 medium tomatoes, chopped into cubes (1 cups)

3 hard-cooked eggs, peeled and sliced thin 1/2 head romaine lettuce, leaves separated and torn into bite-size pieces head iceberg lettuce, torn into bite-size pieces1 cup chopped watercress lettuce (tough stems removed)

Dressing: 1/4 cup red wine vinegar 1 tablespoon lemon juice1 teaspoon Worcestershire sauce1/2 teaspoon Dijon mustard1 clove garlic, finely minced1/4 teaspoon salt 2 teaspoons sugar 1/2 teaspoon coarsely ground black pepper

1/3 cup extra-virgin olive oil 1. Cut the hard-cooked eggs into 1/8 in slices using a wire egg slicer. Set aside. Wash allproduce and tear the lettuce into bite-sized pieces. Place the lettuce and watercress in thesalad spinner and cover with cold water. Allow the lettuce and watercress to crisp as youprepare the remaining salad ingredients. 2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp;transfer to paper towels to drain. When cool, crumble and set aside. In the same pan, stir-frythe chicken breast slices (if not precooked if it is precooked, simply slice). 3. Pour the water from the salad spinner and spin the lettuce and watercress dry. Make abed of the lettuce on a large platter. Arrange the eggs, bacon, herbs, watercress, turkey,avocados, tomatoes, and the cup blue cheese in a neat pattern atop the lettuce, in rows or ina checkerboard pattern covering the lettuce almost completely. 4. In your blender, blend together the all the dressing ingredients plus the1 ounce bluecheese.


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5. Pour the dressing over the salad. Serve immediately.

PASTA LABSCheese White Sauce (adapted from Betty Crocker Cookbook) cup butter or margarine cup flour teaspoon salt teaspoon pepper teaspoon ground mustard 2 cups milk (for lab you will be comparing skim milk and half-and-half) 1 cup shredded sharp cheddar cheese (sharp melts best in sauces)

1. Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.

2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; removefrom heat. 3. Using a whisk, gradually stir in milk. Heat to boiling, stirring constantly. 4. Boil and stir one minute. Stir in shredded cheese and cook until melted.

***NOTE: If the sauce looks too thick just before serving time, add a little HOT water to get it tothe right consistency.

Peanut Millet with Broiled Curried Vegetables


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***NOTES: Curry will stain surfaces. Protect your work space by covering it with plastic wrap. Ask the dispensary for plastic gloves to prevent staining your hands. Wooden skewers will burnwhen you barbeque or grill. Soak them in water before use. Use metal skewers for class use.

6 Tbsp. olive oil 3 Tbsp. Balsamic vinegar 2 Tbsp. orange juice (1 tsp. orange juice concentrate PLUS 4 tsp. water) 4 cloves garlic, minced 1 Tbsp. minced fresh ginger root 2 Tbsp curry powder tsp. ground cinnamon tsp. ground black pepper 1 Tbsp. honey

2 carrots, cut into coins inch thick and par-boiled for 4 minutes (this will tenderize the carrots just enough to put them on the skewers) 1 red onion, wedged into eight sections 1 medium-sized zucchini, cut into wedges inch thick and 1 inch long 4 large fresh mushrooms, cut into four wedges 2 1/3 cups water 3/4 tsp. salt 1 cup millet cup chopped, unsalted dry-roasted peanuts 2 Tbsp. chopped fresh cilantro


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1. Combine the olive oil, vinegar, orange juice, garlic, ginger, curry powder, cinnamon,black pepper, honey, and tsp. salt in a gallon-size zip-lock bag. Mix well.

2. Parboil the carrots by placing inch of water in a small saucepan and heat on high untilthe water is to a full boil. Add the carrots, and simmer for three to four minutes. Immediatelyremove from the heat and drain thoroughly. 3. Place each type of prepared vegetable onto skewers (carrots on one skewer, onions onone skewer, zucchini on one skewer, mushrooms on one skewer) and then into the zip-lock bagwith the marinade and mix well. The vegetables can sit up to 24 hours in this marinade. 4. In a dry frying pan, brown the millet over medium-high heat, stirring constantly. Themillet will brown instantly when it reached the proper temperature, so make sure that you have aplate ready to dump the millet from your pan AS SOON AS it becomes brown. 5. In a large saucepan over medium heat, heat the water with 3/4 tsp. salt until the water comes to a boil. Add the browned millet and bring to a boil again. Cover the pan with a tight-fitting lid and reduce the heat to low. Cook the millet for 30 minutes over low heat. Whencooked it will be chewy, but not dry in the middle. It will be the consistency of cooked crackedwheat cereal. Once the millet has finished cooking, turn the heat off and let it sit in the pan. 6. While the millet is cooking, prepare your broiling pan by spraying the grill with non-stickcooking spray and covering the bottom pan with foil (for easier clean-up). Adjust your oven rack

so that the broiling surface of the broiling pan is 6 inches from the top element (broiler) in your oven. 7. All the vegetables require different cooking times, so each vegetable will be placedunder the broiler at different times. 8. Use your ovens broiler to broil the vegetables while the millet is cooking. Baste and turnthe vegetables with the marinade every couple of minutes while broiling. Safety Alert:Whenever you have marinated meat, you may NOT use the marinade that the meat was in as abasting sauce.

***NOTE: Baste the wooden skewers with clear water during the grilling process if they begin toburn.


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8. Broil the carrots 5 minutes, then add the onions and broil all vegetables 4 more minutes,then add the zucchini and broil all vegetables 3 more minutes, then add the mushrooms andbroil all the vegetables 3 more minutes.

***NOTE: Make sure that the vegetables are cooked to tender crisp, but do not allow theoutsides of the vegetable to burn. If your vegetables become too brown before the cooking timeis up, you may need to make some adjustments. Change your broiler temperature to low and/or adjust cooking times.

9. Stir the peanuts into the warm millet. Spoon the millet onto a serving platter andartistically arrange the vegetables on top. Sprinkle with cilantro. Place the remaining marinadein a sauce pitcher for people to use during service.

Homemade Pasta (adapted from BCC) Use a large wooden board or laminated countertop for rolling out pasta dough. Cold surfaces,such as granite, metal or marble, do not work as well because the dough has a tendency tostick.

2 cups all-purpose flour 1/2 teaspoon salt 2 large eggs 1/4 cup water 1 teaspoon olive or vegetable oil

1. In a Kitchen-aid bowl, mix flour and salt. Make a well in center of flour mixture. Usingdough hook, add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enoughwater to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)


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2. Knead in mixer until smooth and springy. Cover with plastic wrap or foil. Let stand 15minutes. 3. Divide dough into 8 equal parts. On lightly floured surface, roll one-eighth of dough at atime into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered.) Using pizza or pastry

cutter, cut crosswise into -inch strips. Gently arrange noodles in single layer on lightly flouredtowels or on cooling racks; let stand 30 minutes or until dry.

NOTE: If using pasta machine, form each eighth of the dough into logs and roll through thesmooth cylinders using PLENTY of flour, going from thick setting to thin setting. After you haveflattened dough, feed dough through cutting cylinders, using PLENTY of flour. Arrange noodlesin single layer on floured towels or on cooling racks; let stand 30 minutes or until dry.

4. In largest 6-8 quart stock pot, heat 4 quarts water (salted if desired) to boiling; add pasta.Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta and serve.

Whole Wheat Blender Pancakes 2 cups milk teaspoon salt

1 cups whole wheat kernels cup oil 6 egg whites 2 teaspoons baking soda 2 tablespoons sugar 4 teaspoons baking powder

DO NOT make batter too far ahead of time. The batter will become too thick and difficult to pour from the blender.

1. Place milk and wheat in blender. 2. Put on lid and blend for 4 minutes. 3. Add remaining ingredients and blend until thoroughly mixed.


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4. Pour the batter directly from the blender onto a pre-heated 350 griddle. Cook pancakesuntil small bubbles form and edges start to look dry. Turn and cook until done. 5. Keep pancakes warm in a single layer on a cooling rack in your top oven at 170.

Maple Syrup

1 C. granulated sugar 2 T. packed brown sugar 1/2 C. water 2 T. light corn syrup 1/4 tsp. maple extract

1. Combine all ingredients except maple extract in a small saucepan. 2. Cook, stirring, over med-high heat until syrup comes to a full boil. 3. Remove from heat. 4. Add maple extract and stir.

5. Serve hot.

Sausage & Barley Soup (Makes 8 servings)1/2 pound Italian bulk pork sausage3/4 cup pearl barley2 cups coarsely shredded cabbage1 cup sliced carrot1 cup sliced celery1/2 cup chopped onion1 clove garlic, chopped1 bay leaf 4 cups chicken broth (4 tsp. chicken bouillon granules + 4 cups water)1 cup water 2 cans (14-1/2 ounces each) diced tomatoes 1. Brown sausage in large heavy saucepan.


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2. Drain any excess fat from sausage. Add remaining ingredients.3. Cover and simmer 1 hour or until barley and vegetables are tender.4. Remove bay leaf before serving. Classic Risotto (adapted from BCC)

1 tablespoon margarine 2 tablespoons olive oil 1 small onion, chopped 1 tablespoon chopped fresh parsley 1 cup uncooked Arborio or regular long-grain rice 3 cups chicken broth (3 tsp. chicken bouillon PLUS 3 cups water), divided (up to cupadditional broth may be needed at end of recipe) cup grated or shredded Parmesan cheese teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high

heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirringfrequently, until onion is tender. 2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed. 3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is stillcrunchy, add more broth and continue to cook until rice is soft. 4. When rice is just tender and mixture is creamy, stir in cheese and pepper.

Crispy Rice Pops


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cup margarine 4 C. mini marshmallows or 40 large marshmallows (1 package,10 oz.)

6 cups crispy rice cereal 1 popsicle stick per person lb. of molding milk chocolate for drizzling

1. Melt margarine in large saucepan over low heat. 2. Stir in marshmallows and heat just until melted. Do NOT overcook! 3. Gently stir in rice cereal. 4. Butter hands and gently form rice crispy mixture into balls then insert popsicle sticks intoeach ball. Gently press the ball around the popsicle stick to make sure that it is secure. 5. Melt chocolate in zip-lock bag in microwave for 30 seconds at half power, stir, work withhands and microwave an additional 20-30 seconds until just warm and melted. Work with handsagain. Snip off a corner of the bag and pipe chocolate onto each cooled pop. Cool on waxed

paper covered cookie sheet. Give the pops to the TA to chill in the dispensary refrigerator.

Hearty Muffins 1 large carrot, unpeeled 3/4 teaspoon cinnamon 1 large apple, unpeeled, cut and cored 1/4 teaspoon ginger 1/2 cup vegetable oil 1/8 teaspoon nutmeg 2 eggs 1/3 cup raisins 1/3 cup sugar 1/3 cup walnuts 2 teaspoons vanilla cup whole wheat flour, divided 1 teaspoon baking soda cup oats


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1. Using the metal blade of food processor, blend cup of the flour with the raisins untilsmall. Remove this mixture from the food processor.

2. Replace the blade with the shredder and shred carrot and apple in food processor.Leave shredded carrot and apple in processor. 3. Add the remaining cup flour, blended raisins, and the remaining ingredients. Mix,using metal blade. 4. Pour into lined mini-muffin tins and bake at 375 for 10-15 minutes.

Insert a toothpick to test for doneness. Coconut Sticky Rice (adapted from recipe from Garden Restaurant) 1 cup pina colada drink mix 1 can (14 oz.) coconut milk 2 tablespoons sugar teaspoon salt

2 cups water 2 cup short grain rice cup crushed pineapple

1. Bring drink mix, coconut milk, sugar, salt and water to slow boil. 2. Stir in rice. Reduce heat, cover, and simmer on low heat for 30 minutes. If rice testsdone, but excessive liquid remains, remove lid and leave on low heat until some liquidevaporates (5-8 minutes). 3. Gently stir in crushed pineapple and fluff with fork. Italian Tomato Sauce (adapted from Betty Crocker Cookbook)


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(to draw out the most flavor from dried herbs, after measuring, rub gently in your hand beforeadding to sauce.) 1 tablespoon olive oil

1 onion, chopped green bell pepper, chopped 2 cloves garlic, crushed 2 cans (14.5 oz. each) crushed tomatoes 2 cans (8 oz. each) tomato sauce 2 teaspoons dried basil leaves 1 teas

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