Ingredients by OO9hnO


									Royal Chef

                                    Mystery Recipe

1 C. sugar
1 C. water
1 egg
¼ C. milk
½ stick (¼ C.) butter
4 ½ t. cocoa powder
¼ t. salt
1 C. flour
1 ½ C. rolled oats
¼ C. peanut butter
½ t. vanilla
¼ C. chopped walnuts (optional)
½ C. coconut (optional)

   1. Set oven to 350 degrees
   2. Take out two large mixing bowls
   3. Omit the third ingredient
   4. Microwave the water for one minute
   5. Put the sugar, milk, butter, cocoa, and salt in a large saucepan
   6. If you have already measured the flour, dump it back into the flour canister
   7. Heat the ingredients in the saucepan to a boil for one minute
   8. At the bottom of this sheet, write down what you ate last night
   9. Remove saucepan from the heat, stir in the remaining ingredients. Omit ingredients two,
       three, and eight before starting this experiment
   10. If you got bowls out, please put them away
   11. Drop mixture in tablespoon size drops onto parchment paper
   12. Only do steps five, seven, nine, eleven and twelve.
   13. Makes 48 _________________________
   14. What I ate last night ___________________________

                                        Banana Boats
Today you will be making banana boats. You must wear your aprons at all times today. To
further your exploration you would want to send ONE of your kitchen mates quietly to an
area near the student store. Only those who act like a lady or gentleman will be granted
help from the appointed person. You will find someone there who will be willing to give
you an ingredient. Make sure you get enough for your kitchen mates. This will make your
banana boat a true success.

                                       Ingredients needed:

                                       1 banana per person
                                    ½ chocolate bar per person
                                   ¼ C marshmallows per person
                                        Sprinkle of coconut
                                          Aluminum foil

   1. Preheat oven to 350
   2. Slice the banana open down the middle (not all the way through), like a boat. Leave the peel
   3. Put the banana on top of the foil.
   4. Break the chocolate bar into pieces and place on top of the banana. To get the chocolate, you
      need to read an inspirational quote by Thomas Jefferson to the appointed person.
   5. Sprinkle the marshmallows over the chocolate and banana
   6. If you wish to have coconut, sprinkle some on top
   7. Wrap the whole banana and put in the oven.
   8. To find out how long it takes to cook, you need to check out the area where dirty laundry

The foil is located on the prep station counter. This is the same location you will find it for future
labs. You need to send only one person, or your grade will be deducted. When you are getting your
foil, you need to pull off a 12 inch piece for each kitchen member

Thomas Jefferson delivered a quote to my mailbox in the main office this morning. My mailbox is
located above my name, not below.

Good luck!
                                    Breakfast Cookies
Please cut recipe in half before starting! Yield 24 cookies
10-12 minutes

    1. With a wooden spoon cream together
           1 ½ C. shortening
           1 C. brown sugar
           1 C. sugar

    2. Add the following and mix until smooth:
           4 eggs
           2 t vanilla

    3. Combine the following and add to shortening mixture:
           4 C flour
           2 t. baking powder
           2 t. soda
           2 t. salt

    4. In a separate bowl combine:
            2 c coconut
            2 c breakfast flakes
            2 c raisins
            2 c oatmeal

5. Add to flour and shortening mixture and mix. You may need to use your hands.

6. Measure dough into a ¼ c measure and place on a cookie sheet. Flatten with your hand. Bake at
375 for 10 - 12 minutes.
                                  Breakfast Smoothies
1 banana
½ C. strawberries (about 6)
1 T. honey
½ C. yogurt (plain low fat, nonfat, or full)
1/3 C. juice (orange, apple, cranberry, etc.)

   1. Peel banana, cut into 3 pieces
   2. Wash strawberries, cut off their stems with a paring knife
   3. Put all the ingredients into a blender
   4. Turn the blender on high speed and blend until smooth
   5. Pour the smoothie into a glass and enjoy!

                                        Orange Julius
1 C. orange juice
1 C. water
2 pasteurized eggs
¾ t. vanilla extract
¼ C. granulated sugar
1 C. ice, heaping

Directions: Combine all ingredients in a blender and set on high speed for one minute. Yield 2

                             Strawberry Orange Julius
1 C. orange juice
1 C. strawberries
1/4 C. sugar
1 tsp vanilla
1 C. ice cubes
½ C. water

Directions: Combine ingredients in blender and blend until smooth.
                      Peanut Butter & Jelly Smoothie

2 cups milk
2 tablespoons blackberry jelly
2 tablespoons peanut butter
1 bananas, frozen and chunked
2 tablespoons honey
2 teaspoons wheat germ

Directions: In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ. Blend
until smooth.

                                       Mini Pizzas
Your personal nutrition is important. Using what you know already about your nutritional needs,
you will be designing a personalized healthy snack.

Preparing a healthy pizza snack:

   1. Start with a crust made of whole or enriched grains: English muffin
   2. Spread crust with pizza sauce. To make sauce, add some Italian spices to tomato sauce
   3. Top with at least 1 ingredient from the remaining food groups:
          a. Milk: ¼ C Mozzarella or Cheddar cheese
          b. Meats & Beans: Pepperoni, ham, cooked Italian sausage, cooked chicken
          c. Vegetables: onions, mushrooms, broccoli, green peppers, olives
          d. Fruit: pineapple or fresh tomatoes
   4. Bake at 350 for 8-10 minutes, or until cheese is melted and meat is thoroughly cooked
                              Black Bean Quesadillas
Yield: 4 Servings


       1 lb boneless skinless chicken breast, cubed
       ¼ C onion, chopped
       ½ C black beans, drained
       ¼ C tomato, cubed
       ½ C salsa
       1 C shredded cheese
       4 flour tortillas
       1/3 C sour cream
       chili powder
       vegetable oil
       cooking spray


   1. Cut chicken into small cubes
   2. Sauté chicken over med-high heat until chicken is no longer pink.
   3. Add onions and sauté until transparent
   4. Distribute beans evenly between 5 tortillas and spread to about 1/4 inch of the edge.
   5. Distribute cooked chicken and onion over beans, and sprinkle with cheese.
   6. Fold the tortilla over and cook quesadillas over med-high heat until golden brown, flipping
   7. You can use vegetable oil or cooking spray when cooking quesadillas.
   8. While cooking quesadillas, mix sour cream with chili powder and other seasonings to taste.
                                        Drop Biscuits


        2 cups all-purpose flour
        2 1/2 teaspoons baking powder
        1/2 teaspoon salt
        1 tablespoon white sugar
        1/2 cup chilled butter, diced
        1 1/4 cups whole milk


1. Preheat an oven to 450 degrees F
2. Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry
   blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly
   between additions.
3. Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops
   are golden.
                                       Banana Bread
¾ C. sugar
½ C. margarine or butter, softened
2 eggs
1 C. (2 medium) mashed, ripe bananas
1/3 C. milk
1 t. vanilla
2 C. all-purpose flour
½ C. chopped nuts, if desired
1 t. baking soda
½ t. salt

   1. Heat the oven to 350 degrees. Grease bottom of a 9X5 or 8X4 loaf pan. In large bowl,
       combine sugar and margarine; beat until light and fluffy. Add eggs, beat well. Add bananas,
       milk and vanilla; blend well.
   2. In small bowl, combine flour, nuts, baking soda and salt; mix well. Add banana mixture; stir
       just until dry ingredients are moistened. Pour into greased pan.
   3. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean.
       Cool 5 minutes; remove from pan. Cool 1 hour. Wrap tightly and store in refrigerator.

Lemon poppy seed Muffins (Kitchen 1)

    2 cups all-purpose flour
    3/4 cup white sugar
    1/4 cup poppy seeds
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 eggs
    1 cup lemon flavored yogurt
    1/4 cup vegetable oil
    1 tablespoon grated lemon zest
    1/3 cup lemon juice
    3 tablespoons white sugar
   1. Preheat oven to 400 degrees F. Place muffin cups in muffin tins.
   2. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt.
   3. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour
       over the flour mixture. Mix until just combined. Do no overmix!
   4. Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F for 20
   5. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar
   6. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour
       about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let
       muffins cool in pans for 10 minutes before removing them from the tin.

Blueberry buttermilk Muffins (Kitchen 2)

    1/2 cup unsalted butter
    1 1/4 cups white sugar
    1/2 teaspoon salt
    2 eggs
    2 cups all-purpose flour, divided
    2 teaspoons baking powder
    1/2 cup buttermilk
    1 pint fresh blueberries - rinsed, drained and patted dry
    2 tablespoons white sugar

   1. Position rack in the middle of oven. Preheat oven to 375 degrees F. In your muffin tins, line
       with paper liners.
    2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy.
       Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat
       in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush
       1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with
       the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle
       tops lightly with sugar.
    3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when
       lightly tapped.

Raspberry-Lemon Muffins with Streusel Topping (Kitchen 3)

    1/2 cup low-fat vanilla yogurt
    3 tablespoons oil
    1 tablespoon fresh lemon juice
    2 egg whites
    1 1/2 cups flour
    3/4 cup sugar
    2 teaspoons baking powder
    1 teaspoon grated lemon peel
    1/4 teaspoon salt
    1 cup frozen raspberries (not in syrup)
   Streusel topping:
    1/4 cup sugar
    2 tablespoons flour
    1 tablespoon butter


    1. In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
    2. In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon
       peel, and salt; mix well.
    3. Stir in frozen raspberries.
    4. Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one
       direction only for muffins.
    5. Line muffin tins with cupcake papers (or just spray the tins and use them as is).
    6. Spoon batter evenly into the papers.
    7. In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and
       1 tablespoon butter, using a fork till crumbly.
    8. Sprinkle evenly over batter in muffins tins before baking.
    9. Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.

Coffee Cake Muffins (Kitchen 4)


For the Muffins
    1/2 cup butter, room temperature
    1 3/4 cups all-purpose flour (spooned and leveled)
    2 t. baking powder
    1 t. baking soda
    1 cup sour cream
    1 cup granulated sugar
    1 t. pure vanilla extract
    2 large eggs
For the Streusel Topping
    1 cup packed dark-brown sugar
    1 cup all-purpose flour, (spooned and leveled)
    1/2 t. ground cinnamon
    1/2 cup (1 stick) chilled unsalted butter, cut into small pieces


   1. Prepare streusel topping: In a medium bowl, stir together brown sugar, and flour. With a
      pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs;
      refrigerate until ready to use.
   2. Preheat oven to 350 degrees. Prepare muffins cups with paper liners. In a small bowl, whisk
      together flour, baking powder, and baking soda; set aside.
   3. Using an electric mixer on medium speed, beat together butter, sour cream, granulated
      sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With
      mixer on low, beat flour mixture into butter mixture.
   4. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then
      remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted
      in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to
      cool completely.

Chocolate Chunk Banana Muffins (Kitchen 5)

    1 3/4 cups all-purpose flour
    3/4 cup sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 egg
    1/2 cup vegetable oil
    1/2 cup plain yogurt
    1 teaspoon vanilla extract
    1 cup mashed ripe bananas
    3/4 cup semisweet chocolate chips

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl,
   combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in
   bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350
   degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before
   removing from pans to wire racks.

 Chocolate Chocolate Chip Muffins (Kitchen 6)

     2 eggs
     1/2 cup oil
     1 cup milk
     1 teaspoon vanilla
     1 3/4 cups plain flour
     1/2 cup sugar
     1/4 cup cocoa
     1 tablespoon baking powder
     1/2 teaspoon salt
     1/2 cup semi-sweet chocolate chips
     extra chocolate chips, to sprinkle on top

    1. Preheat oven to 400 degrees and prepare muffin pan by greasing or fill with paper liners.
    2. In large bowl mix the eggs, oil, milk and vanilla.
    3. In smaller bowl mix the flour, sugar, cocoa, baking powder, salt and chocolate chips.
    4. Combine wet and dry mixtures and fold together gently until just mixed.
    5. Spoon into prepared pan and sprinkle choc chips of top of each. Bake at 400 degrees for 15-
        20 minutes.
    6. Remove from pan and cool on rack.
                                  Cinnamon Rolls
Mix together and proof for 15 minutes:
1 C warm water
2 T yeast
¼ c sugar

Then add
1t salt
1 egg
1/3 c oil
3 ½ c flour

      Mix and knead, shape into a ball. Let rise 10 minutes
      On lightly floured surface roll dough into rectangle (6x12) Brush on 2 Tb melted
       butter and sprinkle with ½ cup brown sugar, ½ cup white sugar and 1Tb cinnamon,
       ½ c chopped walnuts if desired. Roll length wise tightly then slice into 1” – 1 ½”
       rolls and place in pan. Bake 425 10-15 minutes.
Watermelon salsa (Kitchen 1)

2 Cups peeled, diced seedless watermelon
2 Tbsp. diced sweet yellow onion
1 tsp. finely diced jalapeno pepper
½ Cup diced yellow, orange, or red pepper
1 ½ tsp. minced garlic
½ Cup chopped cilantro
Juice of 2 limes
1 tsp. grated lime zest
2 Tbsp. olive oil
Salt and pepper to taste

Combine all ingredients in a large bowl. Stir gently and season with salt and pepper. Allow to sit for
flavors to develop. Serve with chips.

Pico de Gallo with Cabbage (kitchen 2)

½ head cabbage
1 large red onion, diced
4 Roma tomatoes, seeded and chopped
1 bunch of cilantro, leaves chopped
3 limes
¼ Cup sliced pickled jalapenos with 2 Tbsp. juice
2-3 Tbsp red wine vinegar
¼ tsp. cayenne pepper
¼ tsp. chili powder
¼ tsp. pepper
¼ tsp. salt
(last 4 ingredients can be adjusted to taste)

Slice the cabbage into thin strips and chop if desired. Add to mixing bowl. Add onion to cabbage.
Add chopped tomatoes, juice of limes, and cilantro leaves. Add remaining ingredients, adjusting
taste as desired. Serve with chips.

Avocado Salsa          (Kitchen 3)

1 can black eyed peas, drained and rinsed
1 can shoepeg corn, drained
1 jar pimentos
3 avocados, firm but not hard, diced
½ red onion chopped
½ C vegetable oil
¼ C white wine vinegar
¼ C red wine vinegar
½ C granulated sugar
2-4 Tbsp. Tiger Sauce

Combine peas, corn, pimentos, avocados, and onion in a bowl. Add oil immediately. Add the rest of
the dressing ingredients and stir until combined. Serve with chips.

Indian Katchumber (Kitchen 4)

1 Cup diced seedless cucumber (peeled)
1 Cup diced tomatoes (seeded)
½ Cup diced onion
1 finely chopped jalapeño pepper (seeded)
2 Tbsp. coarse chopped cilantro
2 Tbsp. fresh lime juice
1 tsp. Cumin
Salt and pepper to taste

Mix together and let stand (an hour or more for best results). Serve with chips

Jicama Salsa (kitchen 5)


1 Cup Jicama, peeled cut into ¼ inch dice
1 Cup pineapple, cut into ¼ inch dice
¼ Cup red bell pepper cut into ¼ inch dice
1 clove of garlic, minced
1 Serrano chile, minced
2 T Cilantro, chopped
1T Fresh lime juice
Salt to taste
Black pepper to taste

Directions: Combine all ingredients in a bowl, season to taste with salt and black pepper.
Refrigerate for 30 minutes prior to serving. Serve with chips
Pico de Gallo (Kitchen 6)

Chop 6-8 Roma tomatoes (take seeds and juice out)
Dice ½ red onion
Mince 1 jalapeno
Mince 2 cloves garlic
Shear 2 – 3 Tbsp. cilantro
Juice of 1 lime

Mix together add salt, pepper to taste

       2 large eggs
       2 tablespoons milk
       Pinch kosher salt and freshly ground black pepper
       1 tablespoon butter
       Omelet filling suggestions (optional)


Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.

Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over
medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to
distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs.
Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure
you include the sides of the egg mixture occasionally so the omelet cooks evenly. Check to see that it
is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula.
Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter.
Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent
browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.

Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and
savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these
ingredients before folding: cheese, bacon, ham, peppers, tomatoes, potatoes, crème fraiche, and

3 eggs, slightly beaten
1 1/3 cups milk
2 tablespoons margarine or butter, melted
¼ teaspoon salt
1 cup all purpose flour
Non stick spray coating


In a medium mixing bowl combine eggs, milk, melted margarine or butter and salt. Add flour. Beat
with rotary beater or electric mixer until smooth.

Spray a 6-inch nonstick skillet with nonstick coating. Heat skillet over medium heat until a few of
water dance across the surface. Remove skillet from heat.

For each crepe, pour about 2 tablespoons batter into the hot skillet. Quickly lift and tilt skillet to
spread batter into a thin, even circle. Cook about I minute or until top is set and edges are lightly
browned. Gently loosen crepe with a narrow metal spatula; invert skillet to remove crepe.

Keep crepes warm in a loosely covered ovenproof dish in a 300 degree oven until ready to be filled
or cool crepes completely and freeze. Makes 20 crepes.
2 cups milk
4 eggs
¾ cup baking mix
¼ cup butter, softened

Other ingredients to choose from:
¼ C. cheddar cheese         4 slices cooked, chopped bacon
¼ C. broccoli               ¼ C. diced peppers
¼ C. ham                    ¼ C. diced mushrooms
¼ C. swiss cheese           ¼ C. cooked sausage


   1. Preheat oven to 375 degrees, lightly grease a 10 inch pie dish.
   2. In a large bowl, beat together milk, eggs, baking mix, butter and cheese. Batter will
      be lumpy. Stir in other ingredients and pour into prepared quiche dish.
   3. Bake in preheated oven for 50, minutes, until eggs are set and top is golden brown.
                                       Deviled Eggs

      7 large eggs, hard boiled and peeled
      1/4 cup mayonnaise
      1 teaspoon prepared mustard
      1 teaspoon vinegar
      Salt and pepper, for taste
      Paprika, for garnishing


Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, vinegar, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.

                                    Hard Boiled Eggs
     Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water.
Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking.
Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any
eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. Put
the burner on high and bring the eggs to a boil. Let the eggs boil for 1-2 minutes, then remove the
pan from the heat. Cover and let sit for 15 minutes. Remove eggs using a slotted spoon, run under
cold water, and peel.
                                  Farmer’s Casserole

      Nonstick cooking spray
      3 cups frozen shredded hash brown potatoes
      3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese
       (3 ounces)
      1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
      1/4 cup sliced green onions (2)
      4 beaten eggs
      1 1/2 cups milk
      1/8 teaspoon salt
      1/8 teaspoon black pepper


1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the
bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the
center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
                                  Thanksgiving Feast
Thanksgiving Turkey

Directions: Remove neck and bag of giblets from cavities of the bird. Rinse turkey in the sink. Pat
dry. Slather turkey with ½ C softened butter. Sprinkle entire bird with seasoning salt (Johnny’s
Place turkey in cooking bag in disposable foil roasting pan. Use twist tie that comes with bag to
close tightly. Slit 4 holes in the top of bag with a sharp knife.


Using the drippings from the turkey, heat drippings over medium high heat.
Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste - about
1/4 cup. Pour into pan with drippings and use a wire whisk or spatula.
Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water. Alternate
stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5).
You may need to add more cornstarch to get the desired consistency.


1 cup sugar
1 cup water
4 cups fresh or frozen cranberries
1 T orange zest

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve
sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries
Add orange zest. Spices such as cinnamon, nutmeg or allspice can be added too.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry
sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

Pumpkin pies (8 pies)

¾ C sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
2 eggs
15 oz. can pumpkin
12 oz. can evaporated milk
1 unbaked pie shell
Directions: Combine sugar, salt, cinnamon, ginger, and cloves in a bowl. Stir in pumpkin. Gradually
stir in evaporated milk. Pour into pie shell
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 and bake for 40-50
minutes or until knife inserted in center comes out clean. Cool on wire rack for 2 hours.

Pie Crust (this recipe makes 2 pie crusts)
2 ¼ C all-purpose flour
¾ tsp. salt
2/3 C shortening
8-10 Tbsp. cold water

In medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces
are pea-sized
Add 1 Tbsp. water to flour mixture, and gently toss with a fork. Repeat using 1 Tbsp. of water at a
time until all of the flour mixture is moistened. Divide in half; form each half into a ball.
On a lightly floured surface, use your hands to flatten the dough. Roll the dough from center to
edges into a circle 12” in diameter. Make sure to use a floured rolling pin.
To transfer pastry, wrap around the rolling pin and unroll into a 9” pie plate.
Trim pastry to ½” beyond edge of pie plate. Crimp/fold edge of pastry as desired.

Whipped cream for pies

¾ C sugar
1 qt. heavy whipping cream
1 tsp. vanilla

Add ingredients to a metal mixing bowl. Beat on high speed until stiff peaks form.


Directions: Open cans of corn. Put in ½ chafing dish. Heat for 20 minutes in a 300 degree oven.

Garlic mashed potatoes

50 lbs potatoes, diced and boiled until tender
(Make 5 batches, separated)
1 whole head garlic
½ C butter
¼ C green onion, sliced
2 C sour cream
½ C milk
1 ½ tsp. salt
Dash of pepper

Cut ½ inch of top of garlic. Place in foil pouch and bake at 325 degrees for 45 minutes. Squeeze
garlic out and mash with a fork.
Melt butter. In separate bowls (KitchenAid mixers), add boiled and drained potatoes and remaining
ingredients. Beat with paddle attachment until light and fluffy. Spray ½-sized chafing dishes and
put potato mixture in. Bake at 350 degrees for 45 minutes.


1 Cup butter
2 Cups chopped onion
2 Cups chopped celery
30 Cups croutons
2 tsp. salt
1 tsp. pepper
2 Tbsp. poultry seasoning
2 Cups chicken broth

Melt butter in skillet; add onion, celery and sauté for 15 minutes. Combine with croutons, salt,
pepper and poultry seasonings. Add broth and mix thoroughly. Place in greased baking pans. Bake
at 325 for 1 hour.

Sweet potatoes

4 pounds sweet potatoes, quartered
1 1/4 cups butter
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
½ tsp. ground cinnamon (to taste)
¼ tsp. ground nutmeg (to taste)

Preheat oven to 400 degrees F. Grease a 9x13 inch baking dish.
Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15
minutes. Drain, cool and peel. Cut potatoes into bite sized chunks.
In a large saucepan over medium heat, combine butter, brown sugar, 2 cups marshmallows,
cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining
marshmallows. Return to oven and bake until marshmallows are golden brown.

Dinner rolls (5 recipes)

3 ½ C-3 ¾ C all-purpose flour
¼ C sugar
¼ C shortening or butter
1 t salt
1 T yeast
½ C warm water
½ C warm milk
1 egg

Mix 2 cups of the flour, sugar, shortening, salt and yeast in medium mixing bowl. Add water, milk
and egg. Beat on low speed, scraping bowl frequently, 1 minute, and then 1 minute medium speed.
Stir in enough of the remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in
greased mixing bowl; turn greased side up. Cover and let rise in warm place until double (about 1
hour). Dough is ready if indentation remains when touched.
Punch down dough. Cut or roll as directed. Brush with butter. Cover and let rise until double (about
30 minutes).
Preheat oven to 400 degrees. Bake 12-18 minutes or until golden brown.


Place ice ring in large punch bowl. Add 2 parts 7-up or Sprite to 1 part Hawaiian Punch.
Serve immediately
                                 Cinco de Mayo Feast

Brown 9 lb. ground beef.
Drain fat.
Add taco seasoning according to directions. Add water according to directions.
Place cooked ground beef into ½ sized chafing dish.

Chop 2 heads of lettuce
Dice 5 tomatoes into a small dice
Place shredded cheese into small bowl
Serve with corn taco shells, a quart of sour cream, salsa, and guacamole.

Guacamole         (3 batches)

     3 Haas avocados, halved, seeded and peeled
     1 lime, juiced
     1/2 teaspoon kosher salt
     1/2 teaspoon ground cumin
     1/2 teaspoon cayenne
     1/2 medium onion, diced
     2 Roma tomatoes, seeded and diced
     1 tablespoon chopped cilantro
     1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the
lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and
cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the
reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Spanish rice
Brown 2 lb. bacon.
Remove from pan. Save some of the drippings to sauté:
1 ½ C chopped onion
1 ½ C green pepper
Once sautéed, add:
3-28 oz cans of chopped tomatoes
3 C. water
4 ½ C rice
1 T Worchester sauce
1 t. chili powder
Bring to boil. Once boiling, lower heat to lowest heat setting. Cover and cook for 20-25 minutes.
This rice should be in a large pot.
Once rice is finished, put in ½ sized chafing dish.
In blender, combine limeade (1 can) and crushed ice and blend. Add 2 Liters of 7 up.
Swirl wet glass in margarita salt and fill with margarita.

Refried beans
Open 2 large cans of refried beans. Place in ½ size chafing dish. Heat in 350 degree oven for 20
minutes. Serve hot.

Sopapilla cheesecake                     (4 batches)

3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds

Preheat an oven to 350 degrees F (175 degrees C).
Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch
rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream
cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar
together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45
minutes. Cool completely in the pan before cutting into 12 squares.

Pico de Gallo            (3 batches)

Chop 4-6 Roma tomatoes (take seeds and juice out)
Dice ½ red onion
Mince 1 jalapeno
Mince 2 cloves garlic
Shear 2 – 3 Tbsp. cilantro
Juice of 1 lime

Mix together add salt, pepper to taste
Chicken fajitas
Slice 9 lbs. (Approx. 9 large) chicken breasts into thin pieces.
Combine with:
2 ¼ C lime juice
12 cloves garlic finely minced
3T cumin
2T salt
2T ground cayenne pepper

6 yellow, red, and green peppers thinly sliced
3 large yellow onions thinly sliced

Mix chicken in marinade for several hours or overnight. Keep chicken and vegetables separate. 20
minutes before expected serving time, fry in a VERY HOT skillet until chicken is almost fully cooked.
Add vegetables and cook until onions are slightly translucent.
Serve with 30 flour tortillas, salsa, and sour cream.

Bean and cheese Burritos
1 large can refried beans
1 lb.. cheddar cheese, shredded
6 roma tomatoes, chopped
5 C salsa
1 head lettuce, finely sliced

Spread approx. ½ C refried beans in the center of flour tortilla. Top with ¼ C cheese and salsa. Roll
up into burrito shape. Heat in 350 degree oven for 25 minutes.

Chicken Enchiladas
8 chicken breasts
2 onions, chopped
1 pt. sour cream
2 C cheddar cheese
2 T dried parsley
1 tsp. oregano
1 tsp. pepper
1 tsp. salt
2 (15 oz.) can enchilada sauce
2 T chili powder
2/3 C green bell pepper
2 cloves garlic, minced

16 flour tortillas
2 (12 oz) enchilada sauce
1 ½ C cheddar cheese

Boil chicken until fully cooked and juices run clear. Shred the chicken. Add the next 11 ingredients.
Put even amounts of chicken mixture in each tortilla. Roll up. Top with enchilada sauce and cheese.
Heat in 350 degree oven for 20 minutes.
                                            Stir Fry
Ginger Chicken Stir-Fry
Start to Finish: 25 mins


       1 1/4 cups sliced zucchini (1 medium)
       1/2 cup sliced carrot (1 medium)
       1/2 cup sliced onion (1 medium)
       1 small red sweet pepper cut into strips (3/4 cup)
       2 1/2 cups shredded green cabbage (about half of a small cabbage head)
       1 tablespoon cooking oil or peanut oil
       12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
       1/2 cup soy sauce
       1/2 teaspoon ground ginger
       3 - 4 cups hot cooked white or brown rice
       3/4 cup chopped cocktail peanuts or cashews

1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in
hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from
the skillet. Repeat with remaining vegetables; remove from the skillet.
2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5
minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add soy sauce
and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet.
Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated
through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.
                      Pumpkin Chocolate Chip Cookies

      1 c. sugar
      1 c. pumpkin
      1/2 c. oil
      1 egg

Mix together above ingredients. Sift and add to above:

      2 c. flour
      1/2 tsp. salt
      1 tsp. cinnamon
      2 tsp. baking powder

Mix well and add the rest of the ingredients

      1 tsp. baking soda
      1 tsp. milk
      1 tsp. vanilla
      1 c. chocolate chips

Preheat oven to 375 degrees. Drop on lightly greased cookie sheet. Bake approximately 10 to 12
minutes. NOTE: Careful not to overcook. Cookies will be soft and moist.
                                        Sugar Cookies


        3/4 cup butter, softened
        1 cup white sugar
        2 eggs
        1/2 teaspoon vanilla extract
        2-1/2 cups all-purpose flour
        1 teaspoon baking powder
        1/2 teaspoon salt


1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the
   flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch
   thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
                                 Gingerbread Cookies

      1 cup shortening
      1 1/2 cups packed brown sugar
      1 1/2 teaspoons baking soda
      1 1/2 teaspoons ground ginger
      1 1/2 teaspoons ground cinnamon
      1/4 teaspoon ground cloves
      1/3 cup molasses
      2 eggs
      1 tablespoon milk
      3 1/2 cups all-purpose flour


1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30
seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined.
Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.

2. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree F oven
about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.
                              Gingerbread Houses

In a bowl, combine the following and cream together:
1 C shortening
1 C brown sugar

Add in and mix well:
1 C corn syrup
2 eggs
Pinch of salt
1 C. flour
¼ tsp. baking soda

Add another
2 C. flour
Mix well

Knead in:
2 ½ C. flour

Wrap in plastic wrap
                                           Royal Icing

         2 egg whites
         4 T shortening
         2 ½ C powdered sugar
         ½ tsp Vanilla


     1.   Beat egg whites until stiff. Set aside
     2.   Put shortening into powdered sugar and mix with beater
     3.   Fold in egg whites, a little at a time with mixer on low speed
     4.   Add vanilla

                               Hard Candy Windows/Water


         3 3/4 cups white sugar
         1 1/2 cups light corn syrup
         1 cup water


1. In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over
   medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310
   degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms
   hard, brittle threads.

 Remove from heat and stir in food coloring, if desired. Pour onto a greased cookie sheet, and dust
 the top with confectioners' sugar. Let cool, and break into pieces.
Cabbage salad (Kitchen 1)

4T Sesame Seeds (toasted – 350 oven 5-7 min)
1-2 cups almonds sliced, not with seeds
6 green onions sliced
2 pkg Top Ramen noodles crumbled (chicken Flavor)
3-7 lbs chicken breast, boiled and chunked
I head cabbage, chopped

Directions: Mix in large bowl the, sliced almonds, sliced green onions, crumbled ramen noodles,
chicken, cabbage

4T sugar
6T white wine vinegar
1 cup oil
2 chicken flavoring packages from the top ramen
salt and pepper to taste

Directions: mix all together and add to salad, toss. Sprinkle Sesame Seeds around the outside.

Taco salad (Kitchen 2)

1 head of lettuce
¼ cup cheddar cheese
¼ cup onion
1 lb ground beef
Small bag of tortilla chips
1 tomato
1 small can sliced olives

Directions: In a fry pan brown ground beef with minced onions, add salsa to hamburger and toss
gently. Break up chips and line bowl, layer 1st with lettuce, then hamburger, then cheese, then
tomato, olives, salsa/guacamole.

Pasta Salad (Kitchen 3)

1 small pkg tri color pasta (bow ties/spiral)
1 cucumber sliced
1 large tomato chopped
½ red onion diced
1 small bunch broccoli chopped
1 cup salami chopped
1 cup provolone chopped

Directions: Cook pasta according to directions on the package, while pasta is cooking prepare
remaining ingredients. Mix all ingredients in large bowl. Mix in dressing and chill for 2 hours.

Italian Dressing
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil,
parsley, celery salt and regular salt. Store in a tightly sealed container.
To prepare dressing, whisk together 1/4 white vinegar, 2/3 cup canola oil, 2 tablespoons water and
2 tablespoons of the dry mix.

Broccoli salad (kitchen 4)

Broccoli – 1 bunch broken into florets
green onion – 2 finely sliced
1 cup cheddar cheese
½ cup sunflower seeds
1 cup peas
½ cup Uncle Dan’s dressing – made according to pkg

Break broccoli into small pieces, mix with onion, peas, cheese, and sunflower seeds. Add Uncle
Dan’s ranch dressing and mix.

Bermuda Spinach Salad (Kitchen 5)

6 eggs
½ lb bacon
2 lbs baby spinach
2 ¾ oz crutons
1 red onion chopped/sliced
¼ cup sliced fresh mushroom
2/3 c white sugar
1 tsp salt
1 cup vegetable oil
1/3 cup cider vinegar
½ tsp ground black pepper
1 teaspoon celery seed
1 T Dijon mustard

1. Place eggs in a saucepan, cover with cold water. Bring to a boil. Boil for 3 minutes, cover, remove
from heat let eggs stand in hot water for 10-12 min, remove from hot water, cool Once cool, peel
and chop.
2. Place bacon in large deep skillet. Cook over medium heat until evenly brown, drain and crumble.
3. Prepare dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed
and Dijon mustard. Blend till smooth.
4. Wash and dry baby spinach. Tear off any large stems.
In a large bowl place toss spinach, onion. bacon, mushrooms and eggs. Top with crutons. Cover
with enough dressing to coat. Toss and serve.

Fruit Salad (Kitchen 6)

1 chopped papaya**                             4 cups chopped canteloupe
4 cups sliced strawberries                     4 cups blueberries
2 kiwis                                        4 cups honeydew
**We will use any seasonal fruit

12 tbsp fresh citrus juice (lemon/lime/grapefruit)
8 tbsp honey
1 tbsp poppy seeds
¼ tsp. cinnamon/ginger

Cut and chop fruit into bite-sized pieces.
Mix dressing and chill.
When ready to serve, toss with dressing
                               Chicken Caesar Pitas

       1 large chicken breast
       6 Cups romaine lettuce (about 1 large head of romaine)
       ½ - ¾ C parmesan cheese
       ½ C Caesar dressing
       ½ per person pita bread
    Cut chicken into bite size pieces, cook over medium heat with spices of your choice.
       In a bowl
    Break lettuce into bite size pieces, add parmesan, dressing, and cooked chicken
    Spoon into pita bread and enjoy!
                                      Herbs on Bread
Lab procedure:
   1. Prepare the bread using various herbs. Score the acceptability for each using a 5 point scale.
   2. Record a description of each herb used (such as: dried leaves, sweet smelling, dark color,

   ½ loaf French bread split lengthwise
   Melt 1/3 C butter
   Mix the correct amount of assigned herb
   Spread on the bread
   Place on cookie sheet on the top rack of the oven.
   Broil (high) for 3-5 minutes. WATCH CAREFULLY!!
   Cut into 30 small pieces and place on the counter with a sign of the herb used

                             Description of the      Acceptability Scale      Comments
                             herb used
   Kitchen 1
   ¼ t. Garlic Powder

   Kitchen 2
   1 t. parsley

   Kitchen 3
   ½ t. Basil

   Kitchen 4
   ½ t. Dill

   Kitchen 5
   ½ t. Italian Seasoning

   Kitchen 6
   ¼ t. Rosemary

   5- Desirable
   4- Moderately desirable
   3- Slightly desirable
   2- Slightly undesirable
   1- Undesirable
                            Cajun Chicken Sandwiches
When making the Creole Seasoning each kitchen needs to cut the recipe in ½. If your group doesn’t
like spicy at all, only make ¼ of a batch.

Emeril’s Creole Seasoning (per group) Cut in ½ at least

2 ½ T paprika
2 T salt
2 T garlic powder
1 T freshly ground black pepper
2 T onion powder
1 T cayenne
1 T dried oregano
1 T dried thyme
Combine: all the ingredients thoroughly in a bowl. Store in an airtight container away from light.

For each person

8 oz boneless skinless chicken breast
1 slice Monterey Jack cheese
2 T sautéed button mushrooms
Whole wheat bun
Ranch dressing

Wash chicken and coat with seasoning, fry in pan on med – med high heat. Sauté’ mushrooms (if
desired). Assemble remaining ingredients and enjoy.

                                 Chili and Cornbread

1lb Ground Beef
1 onion chopped finely
1 large 29 oz can tomato sauce
2 14 oz cans kidney or pinto beans
1 4 oz can chopped green chiles
1 T chili powder
1t paprika
1t cumin
1/8 t cayenne pepper
                                          Corn Bread

1 C all-purpose flour
1 c yellow cornmeal
¼ c sugar
4 t baking powder
¾ t salt
2 eggs
1 c milk
¼ c cooking oil

Oven 425*
Stir together flour, cornmeal, sugar, baking powder, salt. Add eggs,milk, and oil or melted
shortening. Beat just till smooth (do not overbeat). Turn into a greased 9x9x2 inch pan or muffin
pan. Bake in a 425 degree oven for 20 – 25 minutes. Makes 8 – 9 servings.

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