“Contact us if you would like to share a receipt”
By MHS Alumnus for MHS Alumnus
Reunite through Cooking
THE BEAR SOCIETY
MISSION HIGH SCHOOL
San Francisco California
Offer a broad range of events/activities to all Mission High School
Alumni & Family.
Devote Alumni Time and Energy
Promote good Citizenship.
Provide equitable opportunities for all Mission High School Alumni &
Family members to enjoy.
Provide volunteers for our Mission High school projects.
Work with other Mission High School classes to Mission statement
ideas and goals for our Alumni.
Dedicated individuals with a common bond, that comes from our days
at Mission High School and has carried to our present lives to help
each other and the MHS cause forever.
Treat all individuals with dignity do not discriminate against a
person’s: Race, Sex, Age, Color, or Religious beliefs.
Organize and or participate in Mission High School Class events. Provide
assisted, ideas, and services, so each event can be fully enjoy by others
attending the event. Connect with friends and family wherever possible to
enjoy each other’s company to enrich that friendship.
The Bear Society is to create a group of dedicated young energetic Alumni
who’s sole purpose is to create a positive atmosphere through our
Our commitment, drive and enthusiasm with a never ending Mission Bear
spirit; To meet our goals through our events/activities and projects while
working in conjunction with other Alumnus to move forward in the 21st
century of Mission High School Alumni. Our Brown & Gold Bear Markings will
always recognize us.
Dee Valdez – Holiday Salad
1 package of Fresh Cranberries (chopped)
1 package mini marshmallows
1 can 20 oz Crushed Pineapple (Drained)
1 pint of whipping cream
1 cup of chopped walnuts
1 cup of sugar
Mixed the chopped cranberries, crushed pineapple, marshmallows, sugar, and
Then mix in the whipping cream and nuts in the mixture and ready to serve.
Steve Telesmanic – Dump Cake
2 16-oz. cans of slices peaches w/syrup
2 1 box of white cake mix
1 cube of butter/margarine
Get your big turkey-roasting pan
Pour in 2 16-oz. cans of sliced peaches w/syrup
Pour in 1 box of white cake mix evenly over the peaches
Grate 1 cube of butter/margarine evenly over the cake mix
Sprinkle cinnamon evenly over the top
Bake in the oven at 375 degrees for 30 minutes
Let cool 15 minutes
Ray Lerma – Peanut Butter & Jelly Sandwich
There are several types of Peanut Butter, Jellies and Breads to select from.
For this demonstration I’m using the ingredients below.
Creamy Peanut butter,
White bread not toasted.
Not to worry this technique will be cover all types. The peanut should be
at room temperature, other wise when spreading the Peanut Butter the
Bread will tend to rip apart.
Spread the Peanut Butter over the bread evenly, using a spreading knife and
as thick as you desire covering the entire slice of bread.
Next spread the Jelly to within ¼ inch of the edge of the bread, and as
much as you desire. This will prevent your fingers from being covered with
Jelly as you consume your delight.
Janice Sanz – Polenta and Sauce
1) 1/2 cups milk
2) 2) 1 1/2 cups water
3) 3) 1 cup polenta (I use Golden Pheasant) pinch each salt and fresh
4) 1 cup grated parmesan cheese (commercial ok)
5) 5) 2 eggs
6) 6) Breadcrumbs
7) 7) canola or other light oil
Heat milk and water together in a saucepan until almost boiling; stir in polenta
in a slow even stream. Add salt and pepper while stiring. Lower heat when
necessary and continue stiring until mixture is thickened to oatmeal like
consistancy. (This process takes anywhere from 5 to 8 minutes.) Remove from
heat and stir in grated cheese. Pour polenta into an 8inch square glass dish or
pat into a cake shape on a round plate using a wet spoon or knife. (Actually,
any shape dish or bowl will do. Just don't use metal.) Allow polenta to cool
completely or refridgerate until ready to use. (This is usually when I make the
Cut the polenta into any size and shape desired; dip in beaten egg and then in
breadcrumbs. Fry over medium heat on all sides until lightly browned and serve
Continue with Sauce on next page.
1) 1 onion chopped
2) 2) 3 or 4 celery stalks diced 1 to 3 cloves garlic minced
3) 3) 3 to 5 tablespoons dried basil leaves
4) 1 14 oz can plain ready-cut peeled tomatoes(or maybe 2lbs peeled
seeded fresh tomatoes)
5) 5) 1 8oz can tomato sauce
6) 2 to 3 tablespoons olive or canola oil
7) 7) Salt and pepper to taste
8) 8) 1 walnut of butter (optional)
Saute onion, celery, and basil in oil until just translucent. Add garlic,
tomatoes, and tomato sauce, salt and pepper. Simmer over medium heat 15 to
20 minutes, adjust seasoning and add butter if desired.
Bonnie Staley Ligouri – Pickled Shrimp
2 Lb. cooked shrimp
2 Medium red onions
3/4 Cup vegetable oil
1/2 Cup sugar
1 1/2 Teaspoon salt
1 1/2 Teaspoon celery seed
4 Tablespoons capers with juice
Mix oil, sugar, salt, celery seed and capers in a large glass bowl. Slice red
onion very thin and add to bowl. Mix well. Add shrimp and stir until all are
well coated. Cover and refrigerate 24 hrs. Drain shrimp, in a colander to
remove excess oil. Serve in a glass dish.
Judith Lerma – Peanut Butter Banana Bread
½ - cup butter, softened, plus more for greasing
1 ½ - cups all-purpose flour, plus more for dusting
1-¼ cups of sugar
2 - large eggs
1 - teaspoon vanilla extract
1/3 - cup buttermilk
1 - teaspoon baking soda
2 - Large ripe bananas – mashed
½ - cup raisins
½ to 1 - cup creamy peanut butter
½ cup chopped peanuts
Preheat oven to 350 degrees, butter and flour a 9’ x 5’ inch loaf pan. In a large
bowl, beat butter and sugar at medium speed, add eggs, vanilla and buttermilk
In another bowl, combine flour, baking powder, and baking soda. Slowly add to
the wet ingredients. Add mashed bananas and fold in raisins. Pour into
prepared pan and bake for 50 – 60 minutes. Let cool in pan for 10 minutes,
then remove from pan and let cool completely on a wire rack. Cut bananas
bread into slices. Spread peanut butter over half of the banana bread slices.
Top with remaining slices to make a sandwich. Cut each sandwich into desire
shapes or sixes. Roll edges in chopped peanuts and serve.
Marcella Chow – Beef Jerky
3/4 - 1 lb flank steak, thinly sliced Marinade
3 Tablespoons sugar
1 Tablespoon of ketchup
1 Tablespoon hoisin sauce
1 Tablespoon oyster sauce
1 ½ teaspoons light soy sauce
1 Tablespoon dark soy sauce
Mix marinade ingredients together. Mix in meat to cover completely. Marinade
at least 1 day in refrigerator. Pre-heat oven to 250 degrees. Pam roasting pans
and racks. It’s about 2 pans per pound. You can squeegee the meat if you want
less sauce on it, or not. Place meat in single layers. Bake 45-55 minutes or
until to your liking. If it’s not drying fast enough and just steaming, then turn
oven up to 300 degrees Fahrenheit. Blot off excess fat/moisture before
storing, if any.
Note: Skirt steak or flap meat works fine too.
Maggie Rodriguez – Turkey in Tortillas
1/4 cup snipped fresh cilantro or parsley
2 tablespoons olive or cooking oil
1 teaspoon finely shredded lemon peel
Tablespoons lemon juice
1 teaspoonful chili power
1/2 teaspoon ground cumin Ounces turkey breast tenderloin steaks
8 8-inch floor tortillas warmed.
2 cups shredded cheddar lettuce.
1/2 cup shredded cheddar cheese
1 large tomato, chopped.
1/4 cup sliced pitted ripe olives
A) In a shallow, nonmetallic dish combine cilantro, oil, lemon peel, lemon
juice, chili power, cumin and 1/2 teaspoon pepper. Rinse turkey: pat dry.
Place turkey in marinade, turning to cost. Cover and marinate in the
refrigerator about 1 hour.
B) Remove turkey from marinade, reserving marinade. Place turkey on the
unheated rack of a broiler pan. Boil 4 to 5 inches from the heat for 6 to 8
minutes or till tender and no longer pink, turning and brushing with reserved
C) Cut turkey into bite-size strips. Fill each torillas with some of the turkey,
lettuce, cheese, tomato, and if desired, olives. Fold tortillas over filling. IF
desired, serve with salsa. Note: To warm tortillas, wrap in foil and heat in a
350 oven for 5 minutes.
Serf Rodriguez – Pizza Dough
Dry Active Yeast
2) Lukewarm Water
3) All purpose Flour
4) Puritan Oil
Dissolve yeast in lukewarm water. Combine all ingredients in a mixing bowl.
Use flat paddle or dough hook and mix 10-15 minutes. Place in grease
container. Grease top of dough and cover. Let rise in warm place (75-80 F)
until double in size. Punch sown and place in refrigerator 30 minutes. Scale 1
lb + 14 oz dough for each sheet pan. Roll out to 1/8" thickness the size of
Jenny Valdez – Wampums
1 bag of corn chips
1 bag of shredded Mexican cheese or Monterey Jack Cheese
1 lb of Hamburger (cooked and drained)
Ingredients: Make New Mexico chili sauce
In a Pyrex pan
Place the corn chips on the bottom of the pan, Pour the New Mexico Chili
Sauce on top and mix in so the corn chips have the sauce on them
Place the Hamburger and mix in with the corn chips and chili sauce, Sprinkle on
the top the cheese, You can added Olives (optional), Warm up in the
microwave until the cheese has melted ---ready to serve!
Ingredients: NEW MEXICO CHILI
In a frying pan pour about 1/4 cup of cooking oil and let it warm up, Add 2
tablespoons of New Mexico Chili Powder (or California Chili Powder or Colorado
Chili Powder), Add 2 tablespoons of white flour.
Stir together and add a little water while you are mixing together. Add a little
salt and a little garlic salt for flavor. Keep mixing until the chili sauce is
blended together. FYI...This chili sauce is good for enchiladas, over eggs and
the Wampum's recipe.
Dee Valdez –Macaroni for Salads
1 cup Chopped Onions
1 cup Chopped Celery
6 Hard Boiled Eggs - Boil the eggs
1/2 cup of Dill Pickles
1 Can pitted olives
Boil the macaroni, Parsley - sprinkle in the salad. A small dab of yellow
mustard, Mayonnaise, Paprika - sprinkle in the salad, Salt - sprinkle in the
salad, Pepper sprinkle in the salad, Garlic Salt, sprinkle in the salad, Add a
little pickle juice for flavor.
Marcella Chow – Curried Chicken Salad
3 cups cooked cubed chicken
1 cup (1 lg) red apple, unpeeled and cubed
¼ cup raisins
¼ cup chopped green onion
½ cup plain yogurt
1/3 cup mayonnaise
2 Teaspoon sugar
2 Teaspoon curry powder
1/3 Teaspoon pepper, salt, if desired.
Blend all of the ingredients in a medium bowl. Refrigerate at least one hour.
Maggie Rodriguez – Fiesta Chicken Bake
6- chicken legs (thigh-drumstick pieces), (3 - 3 1/2 pounds)
2 -1/2-teaspoon paprika
3 -1/2 cup chopped onion
¼ -teaspoon ground cumin
1 Tablespoon cooking oil
1- 14 1/2 - ounce can tomatoes, cut up
1/2- cup shredded cheddar cheese
1- 83/4 ounce can of whole kernel corn, drained
2-teaspoons sliced pitted ripe olives
4-ounce can diced green chili peppers, drained
1- teaspoon chili power
A. Skin chicken. Rinse chicken; pat dry. Arrange chicken in a 3-quart rectangle-
baking dish. Bake in a 375 oven for 30 minutes. Drain off fat.
B. Meanwhile for sauce. In a saucepan cook onion in hot cooking oil till onion is
tender, but not brown. Stir in undrainded tomatoes, drained corn, chili
peppers, chili power, paprika, cumin, pepper, and hot pepper sauce.
C. Pour sauce over chicken. Bake in oven at 375 for 20 - 30 minutes, more or
till chicken is tender and no longer pink. Basting occasionally with sauce.
Sprinkle chicken with cheese and olives. If desired, serve over hot cooked rice.