6th Grade Cookbook



6th Grade

Cookbook

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Weber Middle School

Mrs. Rosenbaum

Ms. Galante

Ms. Strajanekova

Weber Middle School

Family & Consumer Sciences

Dear Parent or Guardian:

As part of your child’s Family & Consumer Sciences course, he/she will have an opportunity to learn food preparation skills and cooking techniques.

Many students enjoy using their new skills at home. If your child would like to prepare all or part of a meal for family and/or friends, he/she can earn extra credit, which will be averaged into the child’s overall course grade. In order for a home project to be considered for extra credit, your child needs to:

□ Decide what food he/she would like to prepare and have a parent/guardian or other supervising adult approve the selection (recipes or box mixes are acceptable, but please have your child select something that requires more skill than simply “heat & eat”);

□ Plan for the preparation by checking to see if all the ingredients and needed equipment are on hand, and prepare a shopping list for all needed items;

□ Give the list to the appropriate person in the home to purchase needed items (the child need not do the shopping him/herself);

□ Under the supervision of a responsible adult, prepare the food;

□ Serve;

□ Clean up;

□ Have those people that ate the food evaluate the student’s success, based on how well the child performed the above tasks and how the food came out;

□ Have a parent/guardian or supervising adult write a letter to inform the teacher on how the child did. A cooking disaster will still receive extra credit, as long as the student did his/her best and learned from the situation.

We look forward to hearing how all our junior chefs are doing!!

Very truly yours,

Ms. Galante, Ms. Strajanekova, & Mrs. Rosenbaum

Family & Consumer Sciences Teachers

MICROWAVEAPPLESAUCE

Makes 4-6 servings

Ingredients:

1 pound of apples (4 medium)

2 tablespoons water

1 teaspoon sugar (optional)

Pinch of cinnamon (optional)

Directions:

1. Wash, dry, peel, core, and quarter apples.

2. Throw away apple peels.

3. Cut apple quarters into three slices.

4. Cut slices into smaller pieces.

5. Put apples, water, sugar and cinnamon together in microwaveable dish.

6. Microwave on HIGH for 5-7 minutes depending on the wattage of the microwave oven.

7. Remove carefully from microwave oven wearing oven mitts. Let apples cool completely.

8. Use wooden spoon, potato masher, pastry blender, or food processor to puree apples to a smooth consistency.

9. Serve hot or cold.

WHOLE-WHEAT FRENCH TOAST

Makes 4 servings

Ingredients:

1/2 cup milk

1 egg, slightly beaten

1/2 teaspoon (1 capful) vanilla extract

1/4 teaspoon sugar (optional)

1/4 teaspoon ground cinnamon

Oil spray or nonstick spray (such as Pam) (to grease pan)

4 slices whole-wheat bread

Directions:

1. In a shallow flat-bottom bowl or pie pan, beat together all of the ingredients EXCEPT THE OIL SPRAY and BREAD.

2. Lightly grease a griddle or frying pan with oil spray.

3. Heat griddle or frying pan over medium heat. (To test for correct temperature, sprinkle a few drops of water on the pan surface. If the water "dances" across the pan, it is hot enough.)

4. Dip one slice of bread into the egg mixture, turning to coat both sides. Turn only once.

5. Immediately place on hot griddle or frying pan and cook about 3-4 minutes, turning as needed, until golden brown on both sides.

6. Repeat steps 4 & 5 until all bread is used.

7. Serve hot with syrup, sprinkle with powdered sugar, cinnamon sugar, yogurt, cottage cheese, jam or jelly.

Hint: This is a good recipe to use if you want to use up leftover or stale bread.

WHOLE-WHEAT PANCAKES

Makes 4 servings

3/4 cup all-purpose flour

1/4 cup whole wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon of flax seeds (optional)

1 cup milk

1 egg, slightly beaten

2 tablespoons oil

Oil spray or nonstick spray (such as Pam) (to grease the pan)

Directions:

1. In a small bowl, sift flours, baking powder, and salt together. Add flax seeds.

2. In a medium bowl, beat milk, egg and oil together using a whisk.

3. Add the flour mixture to the egg mixture and stir just until dampened. (The mixture will be slightly lumpy.)

4. Lightly grease a griddle or frying pan with oil spray.

5. Heat griddle or frying pan over medium/medium high heat. **To test for correct temperature, sprinkle a few drops of water on the pan surface. If the water "dances" across the pan, it is hot enough.**

6. Use a tablespoon to form silver dollar pancakes, or a 1/4 cup measure for larger pancakes. Be sure to leave enough space between pancakes for spreading.

7. Flip each pancake when the bubbles break and the shine has left the top of the pancake. Lower the heat if the pancakes are "burning" before the shine disappears.

This recipe may be doubled.

OATMEAL-RAISIN COOKIES

Makes about 40 cookies

Ingredients:

1 cup quick oats

1/2 cup all-purpose flour

1/4 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup shortening or butter

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1/2 cup golden raisins

Oil spray or nonstick spray (such as Pam) (to grease the pan)

Directions:

1. Preheat oven to 375 °F.

2. Combine oats, both flours, baking soda, salt and cinnamon in a small bowl. Mix together with a fork.

3. In a large bowl cream shortening or butter. Slowly add sugars, egg and vanilla and beat until smooth.

4. Slowly stir the flour mixture into the creamed mixture until well blended.

5. Stir in the raisins.

6. Lightly grease 2 baking sheets. Drop the cookie dough by teaspoonfuls onto cookie sheets 1" apart, or use a cookie scoop.

7. Bake for 10-12 minutes. Immediately remove cookies to cooling racks.

Hint: When baking always check your product at the lower baking time. Remember you can always add extra time but you can't subtract time once you have burned your cookies or cake.

PERSIONAL BISCUIT PIZZA

Makes 10 servings

Ingredients:

Oil spray or nonstick spray (such as Pam) (to grease the pan)

4 ounces whole-milk or part-skim mozzarella cheese

About 1/4 cup all-purpose flour

1 package of “poppin’ fresh” refrigerator biscuits

1 cup pizza sauce

Directions:

1. Preheat the oven to 425°F or to the temperature on biscuit package.

2. Grease a baking sheet with oil spray OR cover it with foil and then grease the foil.

3. Shred the cheese using a grater. Divide cheese into 10 portions.

4. FOR EACH PIZZA: Sprinkle cutting board with about 1 teaspoon of flour. You can rub an additional small amount of flour on rolling pin to prevent it from sticking to the dough.

5. Using the rolling pin, roll one biscuit out to about 4” in diameter.

6. Transfer biscuit to baking sheet and spread with a little pizza sauce.

7. Sprinkle sauce with one portion of the cheese. You can put as many of these on the baking sheet that will fit, leaving at least 2 inches between each pizza.

8. Bake for 6-10 minutes, or until biscuit is puffed and cheese is melted.

9. Remove carefully and cool slightly on cooling rack.

PITA PIZZA

Makes 1 serving

Ingredients:

1 ounce whole-milk or part-skim mozzarella cheese

1 teaspoon of olive oil

1 small pita bread (whole-wheat preferred)

2 tablespoons of pizza sauce

Directions:

1. Preheat oven to 375 °F.

2. Using a cheese grater, shred cheese on wax paper.

3. Line baking sheet with aluminum foil.

4. Using a pastry brush, lightly oil both sides of the pita.

5. Place the pita on the foil-lined baking sheet.

6. Spread with pizza sauce.

7. Sprinkle with shredded cheese.

8. Bake in oven for 7-10 minutes.

9. Place hot baking sheets on cooling rack.

10. Remove pizza carefully with food turners.

11. Carefully remove hot foil and discard.

AVGOLEMONO SOUP

Makes 4 servings

Ingredients:

1 quart chicken broth

1/4 cup uncooked rice

2 eggs

Juice of 1 lemon (or less to taste)

Directions:

1. In a 2-quart saucepan, bring chicken broth to a boil.

2. After it has boiled, reserve 1 cup of broth in a measuring cup for later.

3. Add the rice to the broth in the saucepan. Cook until rice is tender about 20 minutes. (If using “Minute” rice, cook for 5 minutes.) Remove pan from heat.

4. Cut lemon in half. Use a reamer to remove juice from lemon.

5. In a bowl, beat eggs using a beater or whisk until light and frothy.

6. Slowly beat in the lemon juice. Add the cup of cooled reserved broth to the mixture and continue beating until well-mixed.

7. Add the egg-lemon broth mixture to the saucepan, beating constantly.

8. Serve immediately.

QUESADILLAS

A quesadilla is a popular Mexican dish. It makes a great meal or snack.

Flour tortillas and shredded cheese are the main ingredients. But you can add chopped onion or green pepper, cooked ground or shredded meat or chicken, or a combination of these.

Cheddar or Monterey Jack cheeses are the most popular cheeses used in quesadillas but you can use any favorite cheese you like. Don't use too much cheese or it will be difficult to serve.

Ingredients:

1 flour tortilla (try whole-wheat tortillas for extra nutrition and flavor)

2 tablespoons shredded Cheddar cheese

Oil spray or nonstick spray (such as Pam) or oil

1. Spray a 10-inch skillet with oil spray or spread lightly with oil.

2. Heat pan. Add tortilla to pan. Cook over medium heat about 1 minute, just to soften.

3. Sprinkle cheese on one half of tortilla, not touching the edge.

4. With spatula, fold other half of tortilla over cheese. Using the edge of a food turner, press edges closed to seal. Cook on each side an few seconds more until cheese appears melted and tortilla browns slightly.

5. Slide onto plate. Eat as is or cut into quarters using a knife or pizza cutter.

6. Serve with sour cream or salsa.

STRAWBERRY BANANA SUPREME SMOOTHIE

Makes 4 servings

Ingredients:

1 cup apple juice

1 cup milk

Half of a frozen banana

1 cup frozen strawberries

1 cup vanilla yogurt or strawberry yogurt

Directions:

1. Pour apple juice and milk into a blender.

2. Add banana, strawberries, and yogurt.

3. Blend at a low setting for 30 seconds, then blend at a high setting until smooth.

4. Serve immediately.

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With part-skim mozzarella

With whole-milk mozzarella

With whole-milk mozzarella

With part-skim mozzarella

With whole-wheat tortilla

1/4 of the recipe

1/6 of the recipe

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