1. food and drink
2. desserts and baking

7 Layer Bean Dip
-Place on plate:
1 large avocado
1 tomato (chopped)
1 green onion (chopped)
-In one bowl:
1 tsp lemon juice
3-6 drops Tabasco sauce
-In another bowl:
1 c sour cream
2 T taco seasoning
-Place each in their own bowl:
1 c refried beans
½ c grated cheddar cheese
2 T sliced black olives
½ bag corn chips
1. Peel and mash avocados in a bowl. Add lemon juice and
Tabasco sauce and mix.
2. In a separate bowl, combine taco seasoning with sour
cream.
3. Spread refried beans evenly over a large plate.
4. Layer remaining ingredients in this order: avocado, sour
cream mixture, cheese, tomatoes, green onions, and
olives
5. Arrange chips around dip and enjoy!
Amazing Pinto Bean
Cupcakes
1 c warm pinto beans, cooked, drained, and mashed
2 c flour (whole wheat or white)
1 ¼ c sugar
2 ½ t baking powder
2 T dried whole egg, sifted
1 t salt
1 t cinnamon
½ t cloves
½ t nutmeg
½ c shortening
¾ c reconstituted dry milk
1 t molasses
¼ c water
¼ c reconstituted dry milk
1 t vanilla
Grease cupcake pans or line with liners. Sift all dry
ingredients into a mixing bowl. Add shortening, ¾ c
milk and molasses. Beat 2 minutes. Add water, ¼ c
milk, warm beans and vanilla. Beat 2 more minutes.
Fill cups and bake at 400 degrees for 20 minutes.
Cool. Frost or serve hot and buttered. Makes 12
cupcakes.
Awesome Vanilla Ice Cream
½ cup sugar
1 T. real vanilla
1 cup whip cream (not cool whip)
1 cup eagle sweetened condensed milk
2 cups half and half
1 cup milk
Dash of salt
Put all ingredients in canister. Mix well with
spoon. Freeze. Add two inches of ice to every ¼
cup rock salt. When thickened, allow to sit 5 –
10 minutes to ripen. Serve plain or with any
candy or toppings that students bring.
Biscuits Supreme
1 ½ c flour
2 t baking powder
½ t sugar
½ t salt
Heaping ½ t cream of tartar (1/2 plus some)
¼ c margarine
2 T shortening
½ c milk or ½ c plus 2 T buttermilk
-In a large bow stir together the flour, baking powder,
sugar, salt, and cream of tartar. Using a pastry
blender, cut in butter until mixture resembles coarse
crumbs. Make a well in the center of the flour
mixture. Add buttermilk all at once. Using a fork, stir
just until moistened.
-Turn dough out onto a lightly floured surface. Knead
dough by folding and gently pressing dough for 4 to
6 strokes or just until dough holds together. Pat or
lightly roll dough until ¾ inch thick. Cut the dough
with a floured 2 ½ inch biscuit cutter.
-Place biscuits 1 inch apart on an ungreased baking
sheet. Bake in a 450 degree oven for 10 to 12 minutes
or until golden brown. Remove biscuits from baking
sheet and serve immediately.
Blueberry Muffins
½ c margarine, softened
1 c sugar
1 ½ c milk
3 ½ c and 1 T flour
1 c blueberries
2 eggs
½ t vanilla
5 t baking powder
1 t salt
Preheat oven to 375. In medium bowl, cream butter
and sugar till light and fluffy. Beat in eggs, then milk
and vanilla. Beat until very smooth. In a small bowl,
stir together flour, salt and baking powder. Add to
milk mixture. Stir only until the dry ingredients are
moistened. The batter will be lumpy. Do not over
mix. Gently stir in blueberries. Gently spoon the
batter into well greased muffin tins or muffin tins
lined with cupcake paper
Topping
½ c sugar
2 T vegetable oil
½ c flour
Mix sugar, flour and oil and sprinkle on top of each
muffin before baking. Bake at 375 for 15 minutes or
until golden brown.
Double-Chocolate Nutrient-Rich OilFree Bran Muffins
3 cups wheat bran (divided) (this looks like sawdust and is
found in the bulk section)
1 cup boiling water
2 cups buttermilk
2 eggs
1 ½ cups sugar
1 cup canned pumpkin (½ of a 16 oz can; freeze the other
½ for your next batch)
2 ½ cups flour
½ cup cocoa powder
2 ½ tsp baking soda
1 tsp salt
1 cup semi-sweet chocolate chips
Additional optional stir-ins:
Dried fruit (cranberries, raisins, etc)
Nuts, ground flax seeds
-Measure 1 cup bran and 1 cup boiling water into a large
bowl. Let stand for 5 minutes. Add buttermilk, eggs, sugar,
and pumpkin. Whisk until smooth.
-In a medium bowl, combine flour, remaining 2 cups bran,
cocoa, baking soda, and salt. Whisk until combined.
-Add dry ingredients to wet ingredients gradually while
mixing gently with large spoon or rubber spatula. Add
chocolate chips and any other stir-ins of your choice.
-Spray muffin tins with non-stick cooking spray. Bake at
350 for 20 minutes. Cool in pan for 5 minutes, then remove
and place on wire racks.
-Enjoy while warm, or also great at room temperature.
These freeze very well, also.
Brown Sugar Glazed Carrots
¾ lb medium carrots, parsnips, or turnips, peeled
1 T margarine or butter
1 T brown sugar
Dash of salt
Cut the carrots or parsnips in half, both
crosswise and lengthwise. (or cut the turnips into
½ inch cubes.
In a medium saucepan cook carrots, parsnips, or
turnips, covered, in a small amount of boiling
water 8-10 minutes for carrots or parsnips or 1012 minutes for turnips, or till crisp-tender. Drain;
remove from pan.
In the same saucepan, combine margarine or
butter, brown sugar, and salt. Stir over medium
heat till combined. Add carrots, parsnips, or
turnips. Cook, uncovered, about 2 minutes or till
glazed, stirring frequently. Season to taste with
pepper. Makes 4 servings.
Caramel Apple Crisp
3 medium cooking apples, peeled and sliced thin
¾ c sugar
¾ c flour
¾ t baking powder
Pinch of salt
1 beaten egg
1 t cinnamon
¾ t nutmeg
20 caramels
4 T margarine
1. After peeling and slicing the apples, place them in a square or
round 8x8 inch baking pan that has been sprayed with Pam
2. Sprinkle the cinnamon and nutmeg over the apples. Only use
the amount of cinnamon and nutmeg you desire. If you like
more cinnamon, use more, if you like less nutmeg, use less.
Use your own judgment and creativity.
3. Unwrap the caramels and place them randomly over the
apples.
4. Sprinkle the flour mixture evenly over the top.
5. Melt the margarine and drizzle it over the top of the apple
crisp.
6. Bake at 350 degrees for about 30 min. Check to see if it is
done by inserting a toothpick or fork into an apple. The
apples should be soft and the top layer a light golden brown.
7. Serve with cool whip and enjoy!
Caramellow Corn
Each person will need:
¼ c (4 T) butter or margarine
¼ c brown sugar
4 large marshmallows or ½ c small marshmallows
4 c popped popcorn (start with ¼ c un-popped kernels)
Combine butter, brown sugar and marshmallows in a
microwave safe bowl for 1- ½ minutes. Stir. Pour over
popped popcorn. Stir well to mix.
Chicken and Garden
Vegetable Stir Fry
1 chicken breast
3 celery stalks cut in
1 c chicken broth
diagonally
¼ c soy sauce
½ green pepper cut in
2 T cornstarch
strips
1 t sugar
½ c broccoli
2-4 T cooking oil
4 green onions cut
2 carrots cut in Julian
diagonally with stems
strips
½ c tofu cubed
1. Slice chicken in ¼ inch strips, then cut into 1 inch
pieces. Set aside.
2. Mix soy sauce, cornstarch and sugar. Set aside
3. Slice vegetables into bite size pieces
4. Slice tofu into 1 inch cubes
5. Heat oil in wok or an electric frying pan over medium
heat
6. Add chicken to wok and stir quickly until chicken
becomes opaque
7. Add vegetables and tofu. Cook stirring constantly, until
vegetables are tender but still slightly crisp.
8. Pour chicken broth into wok, cover and simmer two
minutes.
9. Add soy sauce mixture and cook. Stirring constantly,
until mixture thickens. Simmer one minute.
10. Mix in sliced green onions.
11. Serve at once over rice.
Cole Slaw
1 head cabbage
1 bunch green onions
Cut small and sauté until brown.
2 T butter
½ c sesame seeds
Dressing:
1/3 c rice vinegar
2 t salt
½ c sugar
2 t accent
1 c oil
1 t pepper
Mix until dissolved
Break up 1 pkg ramen noodles (uncooked) put in
with cabbage, onions, and sautéed sesame seeds.
Add
1 cup cashews
¾ c slivered almonds
(can add more)
Put dressing on last. Makes a large salad.
Healthy Whole-Grain Muffins
¼ c unbleached white
flour
½ c whole wheat flour
¾ t cinnamon
1 t baking soda
1/8 t salt
1 well-ripened banana
3 T diet margarine
¼ c water
¼ c and 2 T raisins
1 T buttermilk
¼ c chopped walnuts
¼ c and 2 T brown
sugar
1 egg
1 c and 2 T rolled oats
2 T wheat germ
¼ c chocolate chips
In a mixing bowl, combine flours, cinnamon,
baking soda and salt. Set aside.
Blend banana in a blender or food processor. Add
margarine and continue to blend.
Combine water and raisins in a microwave- safe
container and heat for 1 ½ minutes in microwave. Add
raisin- water mixture, buttermilk and walnuts to
bananas, and process on high until well blended.
Pour into a large mixing bowl and add brown sugar
and egg. Mix until combined. Add dry ingredients, oats,
wheat germ, and chocolate chips, then mix until
combined. Fill muffin tins ¾ full and bake for 15-20
minutes at 350 degrees. Makes 12 muffins.
Per serving: 199 calories; 18 grams carbs; 6.3
grams fat; 2.1 grams fiber
Cream Puff and Vanilla
Pudding
Preheat oven to 400
½ c. water
¼ c. butter
Pinch of salt
½ c. flour
2 eggs
In a medium saucepan combine water, butter and salt.
Bring to boiling. Add flour all at once, stirring
vigorously. Cook and stir till mixture forms a ball.
See photo 1. Remove from heat. Cool for 10 minutes.
Add eggs, one at a time, beating well with a wooden
or black spoon after each addition. See photo 2.
Drop dough by heaping tablespoons onto a greased
backing sheet. See photo 3. Bake in a 400 oven for
30-35 minutes or till golden. Cool on a wire rack.
Cut tops from puffs, remove soft dough from inside.
See photo 4. Fill with desired filling. Replace tops. If
desired, sift powdered sugar over tops. Makes 5-6
cream puffs. Nutrition: 229 calories, 20 g. total fat,
132 chol. 132 mg sodium, 8 g. carbs, 0 g. fiber, 4 g.
protein
Vanilla Pudding
Combine in heavy medium saucepan:
¼ c plus 2 T. sugar
1 T. plus 1 ½ t. cornstarch or flour
Stir in: 1 ½ c. milk
Cook and stir over medium heat until bubbly. Cook
and stir for 1 minute more. Remove from heat.
Gradually stir ½ c. of the milk mixture into 2 beaten
eggs, slowly. Cook until bubbly. DO NOT BOIL.
Reduce heat. Cook and stir for 1 more minute.
Remove from heat. Stir in 1 T. butter and ¾ t. vanilla.
Pour pudding into a bowl, cover with plastic wrap,
chill.
Serves 3
Nutrition: 232 cal, 8 g. total fat, 151 chol, 89 mg.
sodium, 35 g. carbs. 0 g. fiber, 6 g. protein
Egg Experimental Lab
Name:
Period:
(Note: use 5 eggs in your unit today)
Ingredients needed for each recipe:
1. 1 egg
2. 1 egg
Water to cover egg
1 T butter
Salt and pepper
4. 2 eggs
2 T milk
1/8 t salt, and pepper if desired
1 T butter
3. 1 egg
water to cover egg
1 t salt or vinegar
1. Hard or Soft Cooked Eggs: (use small saucepan)
1. Place eggs in saucepan and add enough cold water to cover
them.
2. Quickly bring water to a boil.
3. Reduce heat to just below simmering.
4. Cook until desired doneness.
3-5 minutes for soft-cooked eggs.
15-20 minutes for hard-cooked eggs.
5. After cooking, remove soft- cooked eggs immediately from hot
water and serve. Cool hard-cooked eggs immediately in cold
water to prevent dark ring formation around yolk.
2. Fried eggs: (use small fry pan)
1. Heat a thin layer of fat in skillet until moderately hot (a drop of
water sprinkled on the fat will sputter gently).
2. Break egg, one at a time, into a custard cup or saucer and slip
each into heated fat.
3. Reduce heat to low immediately
4. Cook slowly 3-4 minutes, or to desired doneness. If desired,
cook top of egg by spooning hot fat over egg or by covering
skillet.
5. Sprinkle with salt and pepper to taste, and serve immediately
on warmed platter.
3. Poached Eggs: (use large fry pan)
1. Fill skillet with hot water to depth of two inches.
2. Add a little salt or vinegar and bring to a boil, then reduce heat
to a simmer.
3. Break each egg into a cup or saucer. One at a time, slide the
egg toward the side of the pan into the water so the yolk will stay
in the center.
4. Cover pan and turn off heat.
5. let eggs remain in hot water 3-5 minutes or until desired degree
of doneness is reached.
6. Lift each egg from water with slotted spoon, drain, and serve
immediately. Poached eggs can be served plain or on toast.
4. Scrambled Eggs: (use small fry pan after fried egg)
1. Place eggs, milk, salt and pepper in mixing bowl and beat with
fork or beater until yolks and whites are blended.
2. place fat in skillet and heat until slightly bubbly, but be careful
not to burn.
3. Pour in egg mixture and lower heat. Cook slowly.
4. As mixture thickens on bottom and sides, lift cooked portions
with spatula and turn gently. Do not stir, but permit the mixture
to thicken in large portions. Do not overcook.
5. When eggs are thickened, but still moist and glossy, quickly
remove to heated platter and serve.
Toast: 1 slice per person in your unit.
Turn on broiler and adjust top oven rack to about 8 inches below
the coils.
Place bread slices on rack and begin to toast – watch constantly!
Butter and serve.
EVALUATION of EGGS:
tenderness of white: appearance of yolk:
Tender Tough
Yellow Green
circle
appearance of egg:
Crisp
Firm
Hard/ soft
cooked
egg
Fried egg
Poached
egg
Scrambled
egg
Conclusion: What did you learn today? (Write 2-3 paragraphs)
Soft
Fettuccine Alfredo
8
¼
1
¾
½
ounces medium egg noodles (about 6 cups)
cup butter or margarine
cup whipping cream
cup grated parmesan cheese
teaspoon salt
grated parmesan cheese
freshly ground pepper
Cook noodles ad directed on package. While
noodles are cooking, heat butter over water bath
in chafing dish until melted. Stir in cream, ¾ cup
parmesan cheese and salt. Heat, stirring
occasionally, until smooth. Drain noodles; toss
with cream mixture until evenly coated. Serve
with parmesan cheese and pepper.
4 servings
Fresh Salsa
1 lime, juiced
1 sm onion – finely chopped, sautéed
1 handful cilantro – chopped
1 can Serrano chilies – diced, roasted
½ t salt
6 tomatoes – vine ripened (or 2-3 cans)
1 sm clove garlic – minced
1 Anaheim chili – roasted
Sauté onions, Serrano chilies, and garlic until
onions are clear. Mix other ingredients, and add
onion mixture. Let it cool in refrigerator in an air
tight container. Enjoy with chips.
Fruit Pizza
Preheat oven to 350 degrees.
Make sugar cookie dough for crust:
Then add:
Mix together:
2 ½ c flour
¾ c soft shortening or butter
1 t flour
1 c sugar
½ t salt
2 eggs
¼ t vanilla and
¼ lemon flavoring
Mix together, roll out on round pan, bake at 350 degrees for
8-10 minutes. Let cool, then spread “sauce”.
Sauce: mix until soft 8 oz cream cheese (it takes quite a while – in
the mixer with the whip) Then when creamy fold in 8 oz cool
whip, gently with a rubber scraper. Spread on cooled crust. And
top with:
Topping of a variety of the following:
1 apple
1 banana
1 kiwi
Few grapes
4-5 strawberries
½ c peaches or pears
2 maraschino cherries
Pineapple tidbits
Fruit Smoothie
1 8 oz low fat or nonfat yogurt (any flavor)
1 c milk
1 c fresh or frozen unsweetened blueberries,
raspberries, strawberries, orange sections or
peaches
½ t vanilla
2 t to 2 T sugar (optional)
1 c (or more) ice
In a blender container combine yogurt, milk,
fruit and vanilla. Add sugar if desired. Cover
and blend until mixture is frothy. Add ice cubes
and blend until smooth. Pour into glasses. Serve
at once. Makes 4 servings.
Funnel Cakes
1 egg
1 c flour
¼ t salt
¾ c milk
½ t baking powder
Add liquid into the dry ingredients. Stir. Drop by
funnel into hot oil. Turn. Place on paper towels to
drip. Cover or dip in sauce below.
Cider Sauce
Mix in sauce pan and stir until boils and gets thick:
¼ c sugar
1 ½ t corn starch
½ t cinnamon
½ c apple cider
1 ½ t lemon juice
1 t butter
Or may cook in microwave, in safe bowl until
thick.
German Oven Pancakes
Each person make their own, and get their own ingredients.
To make one:
¼ c milk
¼ c flour
1 egg
Dash salt
Take turns with the tools.
1. Put milk and flour in small bowl. Whip with wire
whip.
2. Add eggs and salt into mixing bowl and mix with fork
or wire whip
3. Melt 1 T butter or margarine in one pie plate in a
preheated oven at 400 degrees. Butter should be
sizzling. Swish butter around plate to grease bottom
4. Increase oven temp to 425 degrees. Pour batter into
pie plate ¼ inch thick
5. Bake at least two people’s together. Do not put on
lower or top shelf. Make sure the pan is in the middle
of the oven. Bake 10 to 15 minutes or until edges are
golden brown. Edges will puff up. Pancakes will form
a well in the center
6. Serve with fruit, brown sugar, yogurt, syrup or cool
whip. Wait to eat until there is another person eating
with you.
Green Bean Amandine
3 ½ lb fresh green beans wash and cut off endsset aside
Sauté together:
2 pkg. sliced almonds (watch closely-burn
easily)
1 lb bacon with fat – browned to crispy
With 1 slivered red onion
And add green beans and lid to steam. Serve
with boneless port loin
Home-made Noodles
1 c. all-purpose flour
¼ t. salt
In a large mixing bowl stir together the flour and the salt.
Make a well in the center of the mixture.
1 beaten egg
2 T. and 2 t. water
½ t. olive oil
In a small mixing bowl stir together the egg, water, and
olive oil. Add to the flour mixture and mix well.
2 T. all-purpose flour
Sprinkle kneading surface with the flour. Turn dough out
onto floured surface. Knead until the dough is smooth and
elastic.
Homemade Pasta
1 c all-purpose flour
¼ t salt
1 beaten egg
2 T and 2 t water
½ t olive oil or cooking oil
2 T and 2 t all purpose flour
-In a large mixing bowl stir
together the flour and salt.
Make a well in the center of
the mixture.
-In a small mixing bowl stir
the eggs, water and olive oil or
cooking oil. Add to the flour
mixture and mix well.
-Sprinkle kneading surface
with the flour. Turn dough out
onto floured surface. Knead
till dough is smooth and
elastic (8-10 minutes total).
Cover and let rest 10 minutes.
Divide dough into fourths. On a lightly floured surface, roll each
fourth into a 12 inch square. Let stand about 20 minutes or till
slightly dry. Shape as desired. – If using a pasta machine, pass
each fourth of dough through machine, according to
manufacturer’s directions, till 1/16 inch thick. Shape as desired.
Cook pasta allowing a few more minutes for dried or frozen pasta.
Drain well. Makes ½ pound fresh pasta.
Spaghetti Sauce
Add one can (6 oz) tomato paste, 2 cups of water and 1 T butter or
oil to sauce mix.
Simmer 20 minutes. Stir occasionally.
Macaroni Vegetable Medley
1 c curly noodles
Pinch dill weed
1 T melted butter
1-2 c combination vegetables
1 T parmesan cheese
In a medium sauce pan bring water to boil with
½ t salt in it. Cook noodles to desired doneness.
Drain. In a small sauce pan, cook vegetables in
small amount of water. Drain. Then mix noodles
with melted butter and vegetables and dill weed.
Stir to combine well. Spoon into serving bowl
and sprinkle with parmesan cheese
Microwave Marshmallow Treats
1 T margarine
1 c miniature marshmallows or 10 large marshmallows
1- ¼ c rice krispies
Melt margarine in a large microwave safe bowl. (about 20
seconds) add marshmallows and microwave 30 seconds.
Stir. If the marshmallows do not melt while you are
stirring, cook about 20 more seconds. (the marshmallows
should not melt in he microwave, but only get larger. They
melt while you stir. If you over cook them, they will go
hard)
Add rice krispies and stir until well coated. If the mixture
seems too moist, add a little more rice krispies.
Using the backside of a large buttered spoon, press the
mixture evenly into a buttered 8x8 inch square or round
pan. Cut into squares when cooled.
No Bake Cookies
In a large saucepan- bring to boil the following
ingredients:
1 c sugar
2 T butter
¼ c milk
2 T cocoa
1 t vanilla
Cook for 1 minute at a full boil.
Remove from heat and stir in with a wooden
spoon:
¼ c peanut butter
1 ½ c oatmeal
Using 2 large spoons, spoon out onto wax paper
forming balls. Allow to cool.
Peanut Butter Cookies
Mix:
1 cube margarine
½ c peanut butter
½ c white sugar
½ c brown sugar
1 egg
Blend in:
1 ½ c flour
¾ t baking soda
½ t baking powder
¼ t salt
Shape in 1 inch ball, place 3 inches apart on
greased cookie sheet. Flatten with a fork dipped
in flour in a crisscross pattern #
Plain or French Omelet
3 eggs
3 T water
½ t salt
1/8 t pepper
1 T butter
1. In bowl mix eggs, water, salt and pepper using
fork.
2. heat butter in omelet pan or skillet which is hot
enough to sizzle a drop of water.
3. pour in egg mixture. It should set at edges at once.
4. with a spatula or fork, carefully draw cooked
portions at edge toward center so that uncooked
portions flow to the bottom.
5. when eggs are set and surface still moist, increase
heat for 2 to 3 seconds to brown bottom quickly.
Add filling at this time.
6. While the top is still moist and creamy looking, lift
the side nearest the skillet handle and fold about
1/3 of the omelet over the center. Then turn omelet
onto the warmed plate or platter with a quick flip
of the wrist.
-You will need to precook potatoes, ham, bacon,
sausage, peppers, mushrooms, and tomatoes
Poppy Seed Muffins
1 egg, beaten
¼ t almond extract
2 T ultra gel
2 T applesauce
2/3 c flour, stirred
¼ t salt
¼ t vanilla
¼ c sugar
2 T vegetable oil
6 T buttermilk
½ t soda
2 t poppy seeds
Preheat oven to 350. Add vanilla, almond extract and
sugar to eggs and beat until smooth and lemon colored.
Add ultra gel and beat until fluffy. Combine oil,
applesauce, and buttermilk and add to beaten mixture.
Stir well. Fold in dry ingredients and poppy seeds and
spoon into prepared muffin tins. Filling each cup 2/3
full. Spray tops lightly with pan spray. Bake until lightly
brown- about 20 minutes.
Variations:
Lemon- substitute ½ t finely grated lemon zest and ½ t
lemon extract for almond extract.
Orange- substitute ½ t finely grated orange zest and ½ t
orange extract for almond extract.
Chocolate- omit almond extract and poppy seeds. Add 2
T cocoa to flour mixture. Add ¼ c miniature chocolate
chips if desired.
Blueberry- omit poppy seeds and fold in ½ c canned or
frozen blueberries (rinsed) before baking.
Potato Casserole
6 medium potatoes, cooked with jackets on
1 pt sour cream
1/3 onion, grated or little green onions
¼ c melted butter
1 can cream of chicken soup
½ c shredded cheese
Peel potatoes, grate potatoes in butter. Then mix
with soup. Add sour cream. Add onions and
cheese. Pour over potatoes which have been
grated into fairly deep casserole dish. Mix
lightly.
Mix together and top with
2 c corn flakes, crushed
2 T melted butter
Bake at 350 for 30 minutes or until heated
thoroughly
Potato Snack:
Each person will need:
¼ lb lean ground beef
¼ c pizza sauce, spaghetti sauce, or enchilada sauce
¼ c mozzarella cheese
1 potato for every 2 people (do not cut until after baked)
1 sheet wax paper
1 sheet plastic wrap per potato
1. Crumble lean ground beef in a glass baking dish. Cover with
wax paper and microwave on high for 90 seconds. Stir and
cook to desired doneness or cook the ground beef in a frying
pan on the stove if you like it a brown color.
2. Wash and scrub potatoes completely. With a fork, prick the
full sized potato (to prevent it from exploding) and wrap it in
plastic wrap. Place potato in the microwave. Cook on high
for 5 minutes. Squeeze with a hot pad to check for softness.
Continue cooking until soft. (If cooking more than one
potato at a time, you will need to increase the time)
3. When potato is done, carefully remove plastic wrap (the
steam will burn you- be careful!) and cut the baked potato in
half lengthwise (like a boat). Lift and flake potato centers
with a fork.
4. 4. Mix the ground beef with the sauce and spoon onto the
potato halves.
5. Sprinkle with cheese and microwave approximately 1
minute, or until cheese melts.
6. Can top with dab of sour cream.
Puffy Omelet
4 eggs
1/8 t pepper
1/8 t salt
¾ c water
1. Preheat oven to 325 degrees
2. Separate eggs
3. Add pepper to yolks and beat until thick and lemon
colored
4. Add salt and water to whites and beat until stiff and
shiny and whites have peaks when beater is
withdrawn
5. Fold yolks carefully into whites
6. Heat butter in omelet pan which is hot enough to
sizzle a drop of water.
7. Pour in omelet mixture. Level surface gently
8. Cook slowly on top of range until puffy and lightly
colored on the bottom, about 5 minutes.
9. Bake 12 to 25 minutes in 325 degrees oven until knife
inserted comes out clean.
10.
To serve, score omelet down middle with spatula,
add filling, fold in half and serve on warm plate or
platter.
- You will need to precook (sauté) potatoes, ham, bacon,
sausage, peppers, mushrooms, and tomatoes
Pumpkin Carrot Muffins
1/3 c brown sugar
1/8 c oil
2 egg whites, beaten
½ c pumpkin puree
½ c grated carrot
¾ c whole wheat flour
1 t baking powder
½ t cinnamon
¼ t salt
¼ - ½ c raisins
Beat together brown sugar, oil, egg whites and
pumpkin puree. Add grated carrot. In another
bowl, combine flour, baking powder, soda,
cinnamon and salt. Stir into the pumpkin
mixture. Add raisins. Lightly blend. Spoon
batter into muffin pan lightly sprayed with pam.
Bake at 375 degrees for 10 minutes.
Cook all breads with the rack in the center of the oven. Place small bread pans on the
rack so they are not tipping of slanting!
Quick Breads
Kitchen 1 & 4
Zucchini Bread – cut this recipe in ½
3 eggs
2 C. sugar
1 C. salad oil
3 tsp. vanilla
2 C. ground zucchini
2 Tbsp. grated orange peel
3 C. flour
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
¼ tsp. nutmeg
1 C. walnuts
(Use 3 small pans for about 30 min.)
Kitchen 2 & 5
Banana Nut Bread
½ C. oil
2 eggs
1 C. sugar
3 large, mashed bananas
½ tsp. salt
2 C. flour
1 tsp. soda
1 tsp. butter
1 C. chopped nuts
1 tsp. vanilla
Mix and bake 1 hour at 325 in loaf pan. (Use 3 small pans for approximately 30
min.)
Kitchen 3 & 6
Pumpkin Bread
1 c dark brown sugar, firmly packed
½ c white sugar
1 c canned pumpkin
½ c salad oil
2 eggs, unbeaten
1 c raisins
½ c chopped nuts
Mix and bake in greased loaf pan
2 c flour
1 t soda
½ t salt
½ t nutmeg
½ t cinnamon
¼ t ginger
¼ c water
Ratatouille
½ c finely chopped onion (1 onion)
1 clove garlic, minced
1 T olive oil or cooking oil
2 c cubed, peeled eggplant
1 small zucchini or yellow summer squash,
halved lengthwise and cut into ¼ inch thick
slices (1 cup)
1 c peeled, chopped tomatoes or one 7 ½ once
can tomatoes, cut up
½ c chopped green sweet pepper
2 t dry white wine or water
1 ½ t snipped fresh basil or ½ t dried basil,
crushed
½ c shredded Swiss cheese (optional)
In a large skillet, cook onion and garlic in hot oil
till onion is tender. Stir in vegetables, wine, basil
1/8 t salt and 1/8 t pepper. Bring to boiling.
Reduce heat; simmer, covered, 20 minutes or till
tender. Uncover; cook 5-10 minutes or till
thickened, stirring occasionally. If desired,
sprinkle with cheese. Makes 4 servings.
Rolls
1 c. very hot water
¼ c. sugar
1 ½ t. yeast
1/3 c. dry milk
¼ c. melted butter
1 egg
¾ t. salt
1 ½ c. whole wheat
flour
(this is how to cut
12 rolls from each
circle)
¼ c. dry instant potatoes
Beat in machine. Add more flour as you go
(usually double) 1 – 1 ½ c flour
Punch down once. Form into rolls by making 4
or 5 circles (not too thin). Cut 12 rolls from
each circle. Place on cookie sheet and freeze
at once
If baking, space on cookie sheet, let them
raise, double in size Bake 375 degrees for 1215 minutes.
Frozen rolls take 3 or 4 hours to thaw.
Cover while raising.
Special Breakfast
1/3 lb bacon
3 medium potatoes, peeled, washed, and diced (small
pieces)
½ onion, diced (optional)
6 eggs, beaten (and whooped good!)
1 c shredded cheese (or 5 slices of cheese)
1 paper towel
Salt and pepper
Fry the bacon on medium heat until crispy (not burned).
Put the bacon on a paper towel to soak up excess grease
when cooked. Drain all but 2 T of bacon drippings into the
grease can on the demo table (don’t put down the drain).
Add the potatoes and onions to the bacon drippings and fry.
Cover the pan with the lid and the potatoes will cook faster.
With a metal spatula, frequently scrape the bottom of the
pan as you turn the potatoes to cook evenly on all sides.
When the potatoes are cooked (they should be slightly
brown on all sides), add the eggs. Again, with the spatula,
frequently turn the eggs over to cook thoroughly. When
about cooked, sprinkle the cheese over the top of the eggs.
Crush the bacon into small pieces and sprinkle over the top.
Turn off the burner, cover the pan, and let stand for a
couple of minutes to let the cheese melt. Divide into 4 or 5
servings and have at it! Add salt and pepper to taste.
Stuffed Mushrooms
Wash and drain
8-12 mushrooms. Wash and drain stems, chop
enough to make ½ c.
In a medium saucepan, cook stems and 2 T
minced green onion in 2 T margarine or butter
till tender.
Stir in 1/3 c fine dry bread crumbs and ¼ c
grated sharp cheese.
Spoon crumb mixture into mushroom caps.
Arrange mushrooms in baking pan. Bake at 425
F for 8-10 minutes or until heated through.
Could place in glass oven dish and bake in
microwave, covered for 2 minutes, turn and 2
more minutes.
Taco Beef Soup
Brown first 2 ingredients together until meat is
browned, drain off fat.
1 ½ lb ground beef
¼ c chopped onions
Add:
1 26 oz can stewed tomatoes (3 c)
1 15 oz can kidney beans, undrained
½ pkg taco seasoning mix
Salt and pepper to taste
Simmer soup, covered for 15 minutes. Top with
sprinkle of grated cheddar cheese, a small dollop
of sour cream. May serve with corn chips or
biscuits.
The Mystery Lab
Ingredients:
1 c milk
½ c karo light corn syrup
½ c light brown sugar (packed)
½ c creamy peanut butter
1 c water
½ cup coconut
1 can (6 oz) frozen orange juice
1 c thin pretzels (be careful not to pour in the
salt from the package)
2 T sugar
1 t vanilla
1 c Special K cereal
1 c Cheerios cereal
1 c Corn Chex cereal
½ c nuts (optional)
2 c ice cubes
1. In a large mixing bowl, combine the
coconut, pretzel sticks, Special K, Cheerios,
Corn Chex and nuts. Mix with a wooden
spoon.
2. Pour milk and water into the blender. Make
sure the bottom is screwed on tight.
3. Grease with butter, a 9x9 square or round
cake pan. (use a paper napkin or pastry
brush to grease)
4. In a large saucepan, heat the corn syrup and
brown sugar to boiling. Stir constantly with
a wooden spoon. Do not boil over one
minute. Take off of heat.
5. After removing the boiled mixture from the
heat thoroughly stir in the peanut butter with
the wooden spoon.
6. Pour the boiled peanut butter mixture into
the cereal bowl and stir up good.
7. Add the can of frozen orange juice and
sugar to the blender. Blend for 30 seconds.
8. Press the cereal bowl mixture into the
greased pan and smooth the top with the
wooden spoon.
9. Add the vanilla to the blender.
10. Add 2 cups of ice to the blender and
blend thoroughly.
11. When the cereal mixture is cool, take a
butcher knife and cut into squares.
12. Eat and enjoy!
Ultra Gel Baking Powder Biscuits
1 2/3 c all purpose flour
1/3 c cake flour
2 T Ultra gel
1 T baking powder
½ t salt
1 T sugar
½ c shortening
2/3 c milk
Preheat oven to 425 F. combine dry ingredients.
Cut in shortening until mixture resembles coarse
meal. Add the milk all at once and let stand for 1
minute. Stir just until the dough forms a ball
around the fork. Turn the dough onto a lightly
floured board and knead about ½ times to form
very soft dough. Pat or roll ½- ¾ inch thick. Cut
into rounds. Place on ungreased baking sheet
and bake for 12-15 minutes until golden brown
and flaky
For buttermilk biscuits, substitute 2/3 c butter
milk for sweet milk. Reduce baking powder to 2
t and add ½ t baking soda to dry ingredients.