STRAWBERRY FRUIT DIP WITH FRESH FRUIT



FAVORITE

RECIPES

from the

Family and Consumer

Sciences Department

Emmaus High School

compiled by

Anne Beal

Nancy Smartschan

Martha Teed

2002

East Penn School District

We gratefully acknowledge the contributions of:

Mr. Andrew Moxey and Mr. Richard Ruben of the Graphic Arts Department, Emmaus High School

and

Mrs. Donna Seagreaves

East Penn School District Administration Offices

SUBSTITUTIONS

1 cup buttermilk or sour milk = 1 tablespoon vinegar or lemon juice with enough whole milk to fill cup. Let stand 5 minutes

1 teaspoon baking powder = ¼ teaspoon baking soda plus ½ teaspoon cream of tartar

1 cup honey = 1 ¼ cups sugar plus ¼ cup water

1 oz. unsweetened chocolate = 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening

1 cup cake flour = 1 cup minus 2 tablespoons all purpose flour

1 cup sour cream = 1 cup evaporated milk plus 1

tablespoon vinegar or 1 cup

plain yogurt

1 cup granulated sugar = I cup firmly packed brown sugar

1 teaspoon pumpkin pie spice = ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg and 1/8 teaspoon ground ginger or cloves

8 oz marscapone cheese = 8 oz regular cream cheese

1 cup molasses = 1 cup honey

1 cup milk = ½ cup evaporated milk plus ½ cup water; or 1 cup water plux 1/3 cup non-fat dry milk powder

LIQUID AND DRY MEASURE EQUIVALENTS

Dry ingredients measured in cups will vary in weight – check ingredient types. All equivalents are approximate.

Dash or pinch = 1/16th teaspoon

¼ cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

½ cup = 8 tablespoons

¾ cup = 12 tablespoons

1 cup = 16 tablespoons

1 pound (lb) = 2 cups

1 quart = 4 cups

½ tablespoon = 1 ½ teaspoons

1 tablespoon = 3 teaspoons

1 stick butter = ¼ lb or ½ cup

1 cup cream = 2 or more cups after whipping

2 large eggs = 3 small eggs

A COOKS DICTIONARY

Á la Mode Pie or dessert served with ice cream

Au Gratin A cooked food moistened with sauce usually served in a casserole with a layer of buttered crumbs and browned in the oven. Some au gratin dishes contain cheese.

Baste To pour small amounts of liquid over meat and other while they are cooking. Modifies flavor, aids browning and keeps food moist.

Bechamel Basic white sauce made of seasoned milk or stock, thickened with a roux (liaison of fat and flour).

Bernaise A strongly flavored "Hollandaise" sauce made by beating egg yolks with butter added to a tarragon/vinegar flavored

reduction.

Blanching To apply boiling water for a few minutes to either a) remove skins from fruit/veg/nuts, b) rinse off surface starch from rice, pasta, etc., c) preserve color in vegetables for freezing, d) remove strong flavors from

foods (onion, garlic, anchovy). Blanching usually followed by immersion in ice cold water to arrest the cooking process.

Bouquet Garni A mixture of fresh or dried herbs, usually parsley, thyme and bay leaf, wrapped in muslin, or tied with string and cooked with broth to make a flavorful stock.

Braise To cook meat by a combination of dry and moist heat. Meat is browned, liquid is added, the utensil is covered and cooked in the oven at a low temperature.

Caramel Sugar is heated until a brown color and caramel flavor develop. Used in flan and candy making.

Chop To use a knife to cut food into irregularly shaped pieces.

Chow To stir fry.

Cream To soften fat by mixing with sugar with a spoon or beater until the mixture is light colored and fluffy.

Crepes Thin dessert pancakes.

Cubing To cut food into ½ inch cubes, often cheese or bread.

"Dash" Generally means "to taste", starting at 1/8 teaspoon.

Deglaze After meats have been sauted in fat, wine or stock is added to pan over high heat and remains in pan are gently scraped with a wooden spoon to mix with wine or stock.

Dice To cut food into small 1/8 to ¼ inch cubes.

Dredging To sprinkle with flour or other dry ingredients.

Emulsion Dispersion of one liquid in another which are not normally mixable, e.g. in mayonnaise, oil and vinegar are

held in emulsion by the use of egg yolk

En Brochette Cubes of meat cooked on a skewer.

Espagnole A basic brown sauce thickened with a roux.

Fines Herbs A blend of parsley, chervil, tarragon and chives.

Filé Ground sassafras leaves, used in New Orleans cooking especially in Gumbo.

.

Fricassee To braise small pieces of meat or poultry.

Gelatinization The swelling of starch grains in e.g. flour when heated in water that cause a thickening of a liquid.

Glaze (ing) To brush foods with e.g. egg yolk, butter etc. to produce a glossy finish either before cooking or as food comes out of the oven.

Hollandaise An example of an egg/butter liaison sauce served with vegetables .

Jardinierre Refers to small cubes of vegetables, steamed separately, then tossed in butter and served.

Julienne Food, often vegetables cut into narrow lengthwise strips (2” x ¼”) like matchsticks.

Jus The juices left in the roasting pan that make the basis of a sauce or gravy, often called “Au Jus”

Knead To manipulate a dough by stretching and manipulating. In breadmaking this is a means by which the bread has a good

texture and shape.

Marinate Meats or vegetables are soaked in a flavoring liquid such as wine, vinegar, soy sauce or flavored oil. Tenderizes

and flavors.

Mirepoix A blend of sauteed vegetables and herbs used to flavor other dishes.

Oils For frying use an oil which can withstand high temperatures without burning such as a sunflower, peanut or corn oil. For salad dressings a pleasant flavored oil is more suitable such as an olive or peanut.

Parboil To cook in boiling water until partially or fully cooked before using in another dish.

Pare To cut off surface layers.

Pâté a) a terrine of finely minced or chopped meats which usually include liver, cooked slowly in a water bath then cooled and served with toast or bread, b) the term

used in French cooking for pastry e.g. pate brisee.

Pesto An Italian sauce made from fresh basil, olive oil garlic, cheese and pine nuts. Served over pasta or in soups. Available in glass jars in Italian markets.

Poach To gently cook fish, meat or eggs in stock or water at just below simmering point. Adding a drop of vinegar or lemon juice will help keep the food firm.

pH A term used to describe the acidity/alkalinity of a substance. On a scale of 1 to 14, 7 is neutral, 1 is most acid and 14 is most alkaline.

Reduce Boiling a liquid over high heat until it is reduced in volume, thus concentrating the flavors of the ingredients. Used in making bernaise and other sauces.

Roux A blend of oil or butter and flour used in thickening sauces. Butter or oil is melted, the flour cooked gently and then a liquid, stock, wine or milk is added gradually, before thickening over a low heat.

Sauté Literally means "jump". To place food in a very hot pan with some fat and shake the pan so that the food moves around, so one can cook quickly without burning the food.

Scald Used in cooking to mean to heat a liquid, usually milk until just below boiling point.

.

Simmer To cook a liquid without boiling, usually around 185ºF.

Steam To cook in direct contact with steam, so that the food is cooked, retains moisture, vitamins and flavor of food.

Syneresis The weeping of a liquid from a food, most commonly seen in overcooked scrambled eggs or custard.

Toast To brown by direct heat, used for toasting nuts, breadcrumbs etc. under the broiler.

Whip To beat rapidly in order to incorporate air and increase volume.

Zest The outer skin of citrus fruits used in the flavoring of dishes. A zester is a useful tool to have to help remove the zest without cutting into the bitter white "pith" of a lemon or orange.

STRAWBERRY FRUIT DIP WITH FRESH FRUIT

1 - 4oz pkg. low fat cream cheese

1 - 8oz pkg frozen strawberries

1 tablespoon low fat strawberry or vanilla yogurt

Assorted fresh fruit for dipping: choose from bananas, strawberries, blueberries, kiwi, oranges, apples, grapes, pineapple

lemon juice, for preventing discoloration of bananas and apples

Toothpicks

You will need:

a cutting board

paring knife

measuring spoon

blender

serving dishes

1. Place the cream cheese, frozen strawberries and yogurt into blender.

2. Whip until smooth.

3. Pour into serving dish and refrigerate until needed.

4. Prepare fruit and cut into bite size serving pieces. Dip apples and banana in lemon juice

to prevent browning.

5. Serve fruit attractively around dish of fruit dip.

IDEAS: For an attractive serving arrangement, try pouring the dip into a scooped out pineapple.

Serves 4

HERBED VEGETABLE COMBO

2 Tbsp. water

1 cup zucchini, thinly sliced

1 1/4 cups yellow summer squash, thinly sliced

1/2 green pepper, cut into 2" strips

1/4 cup celery, cut into 1" strips

1/4 cup (1 small) onion, chopped

1 garlic clove, crushed with 1/2 teaspoon salt

1 medium tomato, cut into slices

1 tsp. dried mixed herbs

1. Heat water in large frypan or skillet.

2. Add zucchini, squash, green pepper, celery, onion and garlic clove.

3. Cook, covered, over medium heat for 4-5 minutes, or until vegetables are tender crisp.

4. Sprinkle herbs over vegetables, top with tomato slices.

5. Cook, covered, over low heat for about 2 minutes or until tomatoes are heated through.

6. Serve hot.

Serves 4

POTATO BOATS

1 medium baking potato per person

1/2 stick margarine

1 teaspoon salt

1/2 cup milk

parmesan cheese

paprika

1. Scrub and dry thoroughly one baking potato per person.

2. Pierce each potato with a fork.

3. Place potatoes on paper plate, cover with paper towel.

4. Microwave for 10 minutes.

5. Let stand 2 minutes.

6. Cut a slice from the top of each potato.

7. Set out a large bowl to mash potatoes.

8. Scoop out the inside of the potatoes with a spoon. Be careful not to break the shell.

9. To the bowl of potatoes add 3 tablespoons margarine and 1 teaspoon salt.

10. Beat with a food mixer until smooth.

11. Add milk, beat until fluffy. Add a little more milk if necessary.

12. Pile mixture back into shells. Dot with 1 tablespoon margarine.

13. Top with parmesan cheese and lightly sprinkle with paprika.

14. Bake potatoes for 12-15 minutes on cookie sheet until lightly browned or microwave, covered for 2 minutes per potato.

VEGETABLE APPETIZER TRAY

2 sticks celery

2 carrots

1/2 red pepper

1 cup broccoli florets

1 cup cauliflower florets

6 radishes

1/2 cucumber

1 small loaf pumpernickel bread

1/2 10oz frozen chopped spinach

1 cup (8 oz) sour cream

1 green onion

1/2 packet ranch style dressing mix (ex. Hidden Valley)

1. Make dip: Carefully drain and chop spinach, add sour cream, chopped green onion and flavoring mix.

2. Cut top from pumpernickel loaf and scoop out center. Cut bread into bite size chunks.

3. Place dip into pumpernickel loaf. Place in the middle of a large serving platter.

4. Prepare vegetables: Peel and slice carrots into sticks, wash and slice celery into sticks. Prepare radish roses and place in iced water to open. Cut red pepper into slices and remove seeds. Wash and cut broccoli and cauliflower into florets. Slice cucumber.

5. Put vegetables on platter in a decorative way.

APPLE CRISP

4 medium apples, peeled and sliced

2/3 to 3/4 cup packed brown sugar

1/2 cup all purpose flour

1/2 cup oats

1/3 cup margarine or butter, softened

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1. Heat oven to 375. Grease square pan 8"x8"x2". Arrange apples in pan, mix remaining ingredients and sprinkle over apples in pan. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm.

2. To microwave: Prepared as directed, microwave, uncovered, on high for 10-12 minutes, rotating dish after 5 minutes.

Variations:

Apricot Crisp: Substitute 2 (17oz) cans apricot halves for apples and use half the amount of brown sugar

Cherry Crisp: Substitute 1 (21oz) can cherry pie filling for apples and delete brown sugar.

Peach Crisp: Substitute 4 fresh peaches for apples.

Blueberry Crisp: Substitute 1 can blueberry pie filling for apples and delete brown sugar

LONDON BROIL

1 pound beef flank steak or top round steak

1 tablespoon oil

2 medium onions, thinly sliced

1/4 teaspoon salt

2 tablespoons vegetable oil

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, crushed

1. Cut both sides of beef in diamond pattern 1/8" deep. Heat oil in skillet over medium high heat. Saute onions and salt in margarine about 4 minutes or until light brown.

2. Mix vegetable oil, lemon juice 1/2 teaspoon salt, pepper and garlic and brush half of the mixture over the beef.

3. Set oven control to broil. Broil beef with top 2 to 3 inches from heat about 5 minutes or until brown. Turn beef, brush with remaining oil mixture. Broil 5 minutes longer. Cut beef across grain at slanted angle into thin slices. Serve with onions.

4 servings

STIR FRIED CHICKEN

1/2 cup cold water

2 tablespoons cornstarch

2 tablespoons soy sauce

1 pound chicken breasts, sliced into 1/2 inch slices

3 tablespoons vegetable oil

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

2 tablespoons vegetable oil

3 cups vegetable pieces (sliced mushrooms, sugar (snow) peas, red pepper

sliced carrots, broccoli flowerets, green onions)

1 cup chicken stock (canned)

To serve: 2 cups hot steamed rice

1. Cut up vegetables. Mix water, cornstarch and soy sauce in small bowl; reserve. Trim fat from chicken. Cut chicken into 1/8 inch strips.

2. Heat wok or electric fry pan to 350 degrees. Add 3 tablespoons oil and rotate to coat sides. Add chicken, ginger and garlic powder. Stir fry about 3 minutes or until chicken is brown. Remove chicken from wok.

3. Add 2 tablespoons oil to wok and rotate to coat sides. Add vegetables and stir fry 1 minute. Stir in chicken and chicken stock. Heat to boiling. Stir in cornstarch mixture. Cook and stir about 1 minute or until thickened. Serve with rice.

4 servings:

MEATBALLS IN SAUCE

These meatballs in tomato sauce are best served over spaghetti or fettucini

For meatballs:

1 pound ground beef

1/2 cup dry breadcrumbs

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon A1 or Worcestershire sauce

1/4 teaspoon pepper

1 small onion, chopped

1 egg

Mix all ingredients together. Shape into twenty 1 1/2 inch meatballs, place in rectangular microwaveable dish. Cover loosely and microwave on high for 8 to 10 minutes, rearranging meatballs after 3 mins. Let stand 3 mins then drain.

For sauce:

1 can (16 oz) crushed tomatoes

1 can (8 oz) tomato sauce

1 clove garlic, crushed

1 large onion, chopped

1 teaspoon oregano leaves

1 teaspoon dried basil

1 teaspoon sugar

1/2 teaspoon salt

Mix all the above ingredients in a saucepan. Heat to boiling, reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

Stir meatballs into tomato sauce and heat through gently, about 5 minutes. Serve over spaghetti

HAMBURGERS

1 pound ground sirloin or chuck

1/4 cup dry breadcrumbs

1/4 cup milk

1 egg

1 small onion, finely chopped

1/2 teaspoon garlic salt

1 teaspoon A1 or Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

To finish: 1 slice cheese (American, Swiss, Monterey Jack, etc.)

1 slice tomato

1 slice onion

lettuce

1. Mix all the ingredients together and shape into 4 patties.

2. Preheat skillet and add a scant tablespoon oil to the pan to prevent sticking. Cook the hamburgers over medium heat for 3 to 4 minutes. Turn and cook the other side for desired doneness (about 4 minutes for medium, 5 minutes for well done).

3. To barbeque: Place hamburgers over hot coals or gas grill. Grill on one side for 4 minutes, turn and cook on other side until juices run clear (about 4 minutes).

4. Serve between warmed bun with slices of tomato, onion, lettuce, etc.

For cheeseburgers: During last minute of cooking place slice of cheese on top of hamburger to melt.

MANDARIN CHICKEN

1 tablespoons vegetable oil

1 tablespoon all purpose flour

2 boneless chicken breasts, remove all traces of skin and fat, cut into bite size pieces

1/4 thawed concentrated orange juice

1/2 cup chicken broth (such as Swansons or College Inn)

4 oz mushrooms washed and sliced

2 green onions, peeled and chopped fine

1 can mandarin orange sections

1. In non stick pan, saute chicken in oil until browned on both sides. Remove and set aside.

2. Add mushrooms to pan and cook over medium heat until soft, add flour and cook for one minute.

3. Gradually stir in chicken broth and orange juice concentrate, bring to the boil and simmer until slightly thick.

4. Add chicken back to pan and reduce heat. Simmer gently for 10 minutes or until chicken is thoroughly cooked.

5. Just before serving, add mandarin oranges and stir gently. Add green onions and serve at once.

Serve with rice.

SOUTHERN BARBEQUE SANDWICH

1/2 lb boneless sirloin or flank steak

1/4 cup Worcestershire Sauce

1/4 cup ketchup

1/4 cup light molasses or 1/4 cup brown sugar

1 tablespoon yellow mustard

1 tablespoon pepper sauce such as REDHOT

1 teaspoon salt

2 sandwich buns, split

1. Pound meat with meat hammer until well flattened. Place steak in large resealable ziploc bag. Pour half of the worcestershire sauce over steak in bag and marinade 1 hour or overnight.

2. Meanwhile, make barbeque sauce. Combine ketchup, molasses, remaining worcestershire sauce, mustard, redhot sauce and salt in small saucepan. Bring to a boil over low heat, stirring. Reduce heat to low and cook 5 minutes until slightly thickened. Reserve.

3. Cook under broiler with rack set at 4" or over hot coals or gas grill for 7 minutes brushing with barbeque sauce. Turn and cook 4 minutes on second side. Slice thinly across the grain and serve in sandwich buns.

Serves 2

GRILLED CHICKEN TORTILLAS

1 large chicken breast, skinned and boned

Juice from 1 lime

2 tablespoons olive oil

1 garlic clove

1/4 teaspoon salt

1/4 teaspoon hot pepper sauce

4 flour tortillas

1 cup shredded iceberg lettuce

1 tomato, diced

1/2 cup monterey jack cheese

1/2 jar chunky salsa

1. In a ziploc bag mix lime juice, olive oil, garlic, salt and hot pepper sauce. Add chicken and turn to coat with marinade. Marinate at least one hour or overnight in refrigerator.

2. Prepare lettuce, cheese and tomato. Stack flour tortillas in foil and set aside.

3. When ready to cook chicken place on prepared grill about 4" from heat source (BBQ or broiler). Grill, turning frequently for 16-20 minutes until chicken is tender and juices run clear.

4. While chicken is cooking, heat tortillas in oven at 350 degrees for 5 minutes.

5. Remove chicken to platter and cut into 1/4" strips.

To assemble, spread lettuce over each tortilla. Topp with chicken, tomatoes and cheese. Drizzle with salsa and roll up.

RANCH STYLE FAJITAS

1 lb flank or skirt steak

1/4 cup vegetable oil

1/4 cup lime juice

1 pkg Hidden Valley Ranch dressing mix

1/2 teaspoon cumin

1/4 teaspoon black pepper

4 tortillas

1. In a small bowl, whisk together oil, lime juice, salad dressing mix, cumin and pepper. Pour over steak in ziploc bag. Cover and refrigerate several hours or overnight.

2. Remove steak, place marinade in small saucepan. Bring to a boil. Grill steak over medium hot coals 8 - 10 minutes, basting with heated marinade. Remove steak and slice diagonally across grain into thin slices.

3. Heat tortillas in microwave or oven until warm. Divide steak strips among tortillas and roll up.

Serve with lettuce, tomato, salsa, sour cream, if desired.

PORK SATAY WITH SPICY PEANUT SAUCE

1/2 lb pork tenderloin, trimmed

Marinade: 1/4 cup soy sauce

2 tablespoons fresh lime juice

1 clove garlic, crushed

1 tablespoon brown sugar

1/8 teaspoon cayenne pepper or tabasco sauce

Peanut Sauce: 1/4 cup creamy peanut butter

2 tablespoons lemon juice

1 tablespoon brown sugar

1 tablespoon soy sauce

1/4 cup chicken broth

1. Slice pork tenderloin across grain into 1/2" slices. Cut slices into fourths. Thread onto metal or bamboo skewers (one per person). Place in shallow glass dish.

2. For marinade: Whisk all ingredients together until well blended. Pour over skewers, cover with cling wrap and marinate for 1 to 4 hours in refrigerator.

3. Remove skewers from dish and discard marinade. Grill over preheated grill for 6 to 8 minutes or until pork is no longer pink in center, turning once.

4. For peanut sauce: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to simmer and cook for 10 minutes, while stirring.

Serves 2

Note: 1 chicken breast can be substituted for pork, if desired.

MEAT LASAGNE using oven ready lasagne

For 9" x 9" baking pan (aluminum foil, glass or ceramic)

You will need: 1 medium saucepan

1/2 lb ground beef

2 cups spaghetti sauce

1 cup water

9 pieces oven ready lasagne noodles

1 1/2 cups ricotta cheese

1 cup mozzarella cheese (grated)

1/4 cup parmesan cheese

2 eggs

1 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1. Brown beef in saucepan over medium heat, stirring all the time with a wooden spoon.

2. Add spaghetti sauce and water - mixture will be VERY liquid - it needs to be for the uncooked noodles to absorb the sauce during oven baking.

3. Mix together the ricotta cheese, mozzarella cheese (grated), parmesan cheese, eggs, parsley, salt and pepper in a small mixing bowl.

4. Put about 1/2 of the meat mixture in the bottom of your greased 9" square pan. Arrange 3 noodles on top and cover with 1/2 of the cheese mixture. Arrange 3 more noodles on top of the cheese, then repeat, ending with the cheese.

5. Sprinkle with a little extra parmesan cheese.

6. Cover with aluminum foil and bake for 30 minutes at 350F. Remove aluminum foil and cook for a further 5 minutes. Remove from oven and let stand at least 5 minutes before serving.

WILD RICE WITH MUSHROOMS

Wild rice needs to be rinsed well before use and benefits also from being soaked in twice its volume of water for about an hour before use.

1 1/2 cups wild rice

1 small onion

1 small carrot

1 stick celery

1 tablespoon butter or margarine

2 cups chicken stock

1/4 lb mushrooms, wiped and chopped

1. Wash wild rice carefully in several rinses of clean water, then soak

2. for 1 hour in 3 cups water.

3. Dice onion, carrot and celery finely (this is called a MIREPOIX).

4. Saute gently in butter. Add vermouth or white wine and cook until

5. reduced to 1 tablespoon. Add rice and stock and bring to a gentle

6. boil, reduce heat and simmer, uncovered for about 20 minutes.

7. Saute mushrooms in a little extra butter. Add to wild rice and

8. stir gently until all the liquid has evaporated. Taste and adjust

9. seasoning.

RISOTTO using Italian ARBORIO rice

Arborio or Italian rice is a round "short" grain rice which is very good in risotto dishes since it retains its shape, is not starchy or soggy and plumps to a nice round shape. If you cannot

find this rice, substitute a long grain rice such as "Uncle Ben's", or a Japanese style short grain rice.

1 1/2 cups Arborio rice

1 small onion, peeled and chopped finely

1 tablespoon olive oil

1 tablespoon butter

4 cups chicken or beef stock

1/4 cup fresh grated parmesan cheese

salt and pepper

Optional: a pinch of saffron

To add a little pizazz try adding: 1/2 cup frozen peas at end of cooking, a little chopped pancetta bacon or proscuttio ham, some portobella mushrooms -lightly sauteed, or some chopped red and green peppers.

1. Saute onion in a little oil and butter.

2. Cook until tender then add the rice, stirring until it becomes transparent. Do not brown.

3. Bring stock to the boil in a saucepan. If using saffron, sprinkle over stock and stir. When stock has boiled, ladle over the rice and cook gently until all the stock has been absorbed - about 20 minutes.

4. Add parmesan cheese and a knob of butter. Taste for seasoning and add a little salt and pepper if necessary. Add any flavorings. Serve.

BASMATI RICE

Basmati is a delicately flavored long grain rice grown mainly in India and is used in the flavorful Indian pilaus and birianis. If you cannot find basmati, any long grain patna type rice can be

substituted.

2 cups basmati rice, rinsed

2 tablespoons Ghee (available health food shops) or butter

1 onion finely chopped

4 whole cloves

6 cardomom pods, bruised

1 cinnamon stick

3 1/2 cups chicken stock

1 teaspoon salt

1. Wash rice well and drain for 30 minutes. Heat ghee or butter in saucepan and saute onion until golden, add spices and drained rice.

2. Fry, stirring, for 5 minutes. Add stock and salt and bring to boil.

3. Reduce heat to very low, cover pan with lid and cook for 15-20 minutes. At end of cooking time remove lid and steam off rest of liquid. Remove whole spices and serve hot, accompanied by curried meats or vegetables.

BULGAR

Bulgar is a cracked wheat grain which has been cooked so that it swells. It is a popular Middle Eastern dish, served as a Pilau or Tabbouleh. Tabbouleh makes a nice cold salad arranged on

crisp lettuce leaves.

Tabbouleh

1/2 cup bulgar grains

1 bunch green onions

2 tomatoes, peeled and chopped finely

4 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

3 tablespoons olive oil

Juice of 2 lemons

salt and pepper

1. Place bulgar in a bowl and cover with cold water. Allow to soak for 15 minutes then strain well and squeeze any excess water out.

2. Chop green onions finely and place in a serving dish with the finely chopped tomatoes, chopped mint and parsley and lemon juice.

3. Add bulgar, olive oil and seasoning and mix well. Serve on lettuce leaves.

BREAKFAST SAUSAGE CASSEROLE

6 eggs, beaten with a fork

2 cups milk

6 slices of bread, cut into cubes

1 teaspoon mustard

4 oz. cheddar cheese, grated

1 lb. sausage, cooked and drained

Cook sausage, drain fat.

1. Combine all ingredients in a large bowl, then pour into a greased baking dish. Cover and refrigerate overnight.

2. Bake at 350 º F. Reduce heat to 300 º F for 10 more minutes.

PIGS IN A BLANKET

1 hot dog for each person

1 ½ Pillsbury refrigerated biscuit for each person

ketchup and mustard

1. Heat oven to 400 º F.

2. Grease a cookie sheet with shortening using paper towel.

3. Using a cutting board, cut each hot dog into 3 parts.

4. Cut biscuits in half.

5. Wrap cut biscuits around cut hot dogs. Overlap biscuit ends, and pinch together.

6. Place hot dogs with overlapped edges down on cookie sheet.

7. Bake 10-12 minutes or until lightly browned.

8. Serve with ketchup or mustard.

FRENCH TOAST

1 egg per person

1 tablespoon milk per person

2 slices of bread per person

cinnamon

sugar

1. Place eggs and milk in a flat cake pan. Add a sprinkle of cinnamon and sugar to taste.

2. Scramble mixture thoroughly with fork.

3. Spray electric fry pan with spray vegetable oil or melt a small amount of butter or margarine in pan.

4. Heat pan to 350 º F. Test the temperature of pan with egg droplets to see if they cook right away.

5. Using a fork, dip bread into egg mixture. Do not allow bread to soak in mixture.

6. Add to hot fry pan and cook on both sides. Cook 3 or 4 slices at a time.

7. Serve hot with powdered sugar or syrup.

ORANGE JULIUS

1 – 6 oz can or ¾ cup orange juice concentrate, defrosted

1 cup milk

1 cup water

¼ cup sugar

1 teaspoon vanilla

10 ice cubes

Place all the ingredients in a blender. Run on CHOP until ice is finely crushed.

5-6 servings

STRAWBERRY JULIUS

½ of a 10 oz pkg. frozen strawberries

1 cup milk

1 cup water

1/3 cup sugar

1 ½ teaspoon vanilla

7-9 ice cubes

Place all ingredients in blender. Blend on high speed until smooth.

5-6 servings

WAKE-UP BREAKFAST PUNCH

2 cups orange juice

½ cup cranberry juice

½ cup pineapple juice

2 cups club soda

Mix together in a pitcher, pour over ice cubes in glass.

BREAKFAST PUNCH

1 ½ cups orange juice

3 cups apple juice

3 tablespoons sugar

1 tablespoon lemon juice

Stir together in pitcher and pour over ice cubes in glass.

BANANA BREAKFAST SHAKE

2 frozen peeled bananas

3 cups milk

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

1. Peel and slice 2 medium bananas. Place in plastic bag. Freeze.

2. Place frozen bananas in blender with the other ingredients. Blend about 20 seconds, until smooth. Sprinkle with cinnamon.

SANGRIA FRUIT PUNCH

¼ cup sugar

1 cup orange juice

4 cups grape juice

½ lemon, sliced thinly

½ orange, sliced thinly

1 small apple, cut into thin wedges

1 bottle (1 liter) ginger ale or 7 up

ice

In punch bowl, combine sugar, orange juice and grape juice. Add fruit slices. Stir until sugar is dissolved. Just before serving, add soda and ice.

Serves 8

ICED TEA

6 tea bags

8-10 cups water

1 orange

1 lemon

¼-1/2 cup sugar (to taste)

Bring water to boil. Pour over tea bags in serving jug. Steep tea 5-10 minutes. Remove tea bags. Stir in sugar. Squeeze the lemon and orange, add juice to tea and stir. Chill thoroughly before serving.

Makes about ½ gallon

RASPBERRY LEMONADE

1 (12 fl. Oz) can frozen raspberry lemonade concentrate

3 cups water

¾ teaspoon lime juice

1 (12 oz) can or bottle lemon-lime flavored carbonated beverage

1 cup crushed ice

1 cup fresh raspberries

1 mint sprig for each glass

In a large punch bowl or jug, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with some fresh raspberries and a mint sprig.

8 servings

ICED COFFEE

2 teaspoons instant coffee granules

1 teaspoon white sugar (or to taste)

2 tablespoons boiling water

6 fluid ounces cold milk

In a sealable jar, combine instant coffee, sugar and water. Cover the jar and shake until it is foamy. Pour into a glass filled with ice. Fill the glass with milk. Adjust sugar to taste.

Makes 1 glass

HONEY MILK BALLS

½ cup honey

½ cup peanut butter

1 cup dry milk

½ cup chocolate chips

1 cup uncooked quick oats

1. Put quick oats, chocolate chips, dry milk and peanut butter in bowl.

2. Add honey. Stir ingredients together until well combined.

3. Roll the mixture into small balls and place on waxed paper.

PUPPY CHOW FOR PEOPLE

5 cups Crispix cereal

1 cup chocolate chips

¼ cup peanut butter

1 cup powdered sugar.

½ cup M & M’s or peanuts

1. In a microproof mixing bowl, microwave chocolate chips and peanut butter on high for 1 minute. Stir and heat an additional 15-20 seconds on high until melted. DO NOT OVERCOOK. Mixture should be runny.

2. Pour mixture over Crispix cereal in large mixing bowl. Stir to coat well.

3. Add 1 cup powdered sugar to cereal mixture. Cover bowl and shake or stir with a big spoon until thoroughly coated. Add M & M’s or peanuts. Stir or shake well.

RICE KRISPIE TREATS

Microwave directions

1. Spray 13” x 9” glass pan with Pam over sink.

2. Measure 6 cups rice krispies into a large bowl.

3. Microwave ¼ cup margarine and 10 oz marshmallows in a microwave safe mixing bowl at high for 2 minutes.

4. Stir marshmallow and margarine mixture to combine well.

5. Microwave marshmallow and margarine mixture on high for one minute longer.

6. Stir melted mixture until smooth.

7. Add cereal. Stir until well coated. Press into pan. Work quickly!! Cut when cool.

CINNAMON TWISTS

1 package refrigerator biscuits (10 in a package)

2 tablespoons margarine

¼ cup sugar

1 teaspoon cinnamon

1. Preheat oven to 350 º F. Grease a cookie sheet.

2. Place 2 tablespoons margarine in a glass bowl. Cover with wax paper. Place in microwave. Heat until melted – about 30 seconds.

3. In a small bowl combine ¼ cup sugar and 1 teaspoon cinnamon.

4. Remove the biscuits from the tube. Roll biscuits into long ropes. Roll biscuits in melted margarine, then in sugar mixture.

5. Shape into twists and place on greased cookie sheet.

6. Bake 8-10 minutes. Remove from cookie sheet and place on serving platter.

MONSTER CHOCOLATE CHIP COOKIE

1 cup plus 2 tablespoons flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup margarine, softened

1/3 cup brown sugar

1/3 cup sugar

½ teaspoon vanilla

1 egg

1 cup chocolate chips

1 egg

1. Preheat oven to 375 º F. Grease a round pizza pan.

2. In a medium mixing bowl, combine the flour, baking soda and salt.

3. In a large mixing bowl, cream together the margarine, sugars, vanilla and egg with an electric mixer.

4. Using a wooden spoon to mix (do not use the electric mixer), add the dry ingredients to the creamed ingredients a little at a time. Continue until all the dry ingredients have been used.

5. Spread into the greased pizza pan using a straight edge spatula. Spread dough to the edge of the pan. Make sure dough is even.

6. Bake 15-20 minutes until golden brown. Cool in pan. Cut into wedges to serve.

FRUIT SALSA WITH CINNAMON CHIPS

Cinnamon chips

2 tablespoons sugar

1 teaspoon ground cinnamon

4 (8 – inch) flour tortillas

1. Preheat oven to 475 º F.

2. Combine sugar and cinnamon in small bowl.

3. Brush tortillas with water.

4. Sprinkle sugar mixture evenly over tortillas.

5. Cut each tortilla into 8 wedges with pizza cutter, arrange on baking sheet and bake for 5-7 minutes or until golden brown. Cool completely.

Salsa

1 large granny smith apple, chopped

1 medium pear, chopped

6 large strawberries, hulled and sliced

1 large orange, peeled and chopped

1 kiwi, peeled and chopped

1 tablespoon packed brown sugar

3 tablespoons orange juice

Combine brown sugar and orange juice in large bowl. Add fruits and stir to combine.

TOSTADA SALAD

(Open faced tacos)

6 corn or flour tortillas or 6 tostada shells

1 tablespoon vegetable oil

1 medium onion, finely chopped

1 lb. ground beef of 1 lb. shredded cooked chicken

1 (8 oz) can tomato sauce

1 (16 oz.) can refried beans, heated

1 (15 oz.) jar taco sauce

3 cups grated Monterey Jack or cheddar cheese

3 cups shredded lettuce

2 medium tomatoes, sliced

Sour cream

1. If using tortillas: In a large skillet, heat enough oil to cover pan. Fry 1 tortilla at a time until brown and crisp, about 30 seconds on each side. Remove and frain on paper towels. (Tortillas can be prepared the day before. To reheat, put uncovered into a 200 degree oven for about 20 minutes).

2. For beef tostadas: In the same skillet, heat the 1 tablespoon oil. Add onion. Saute until onion is soft. Add beef and cook until brown, Stirring frequently. Drain off excess grease. Stir in tomato sauce. Simmer, uncovered, for about 10 minutes.

3. For chicken tostadas: Shredd or finely chop the cooked chicken. Combine tomato sauce and cooked chicken. Simmer, uncovered for about 10 minutes.

4. To assemble: Place about ¼ cup refried beans on each tortilla; spread with about 1/3 cup of the meat or chicken mixture. Sprinkle with cheese and lettuce. Arrange tomato on top. Top with salsa and sour cream if desired.

CRISPY EASTER NESTS

1 jar (7 oz.) marshmallow crème

¼ cup peanut butter

2 tablespoons margarine, melted

1 can (5 oz.) chow mein noodles

candy to put in next

Combine marshmallow crème, peanut butter and margarine, mix until well blended. Add noodles, mix well. Drop by 1/3 cupfuls onto a cookie sheet lined with waxed paper. Fill nests with jelly beans or M&M Holiday peanut chocolates before serving.

CHOCOLATE BUNNIES OR CHICKS

1 pkg. (6 oz.) semisweet chocolate chips

1 tablespoon shortening

tiny colored candies

Cover cookie sheet with waxed paper. Heat the chocolate chips and shortening in a saucepan over low heat until chocolate chips melt, stirring constantly.

Spread the chocolate mixture in a 6 inch square about ¼ inch thick on the waxed paper. Sprinkle generously with candies. Refrigerate 10 minutes. Cut out chocolate to make figures with cookie cutters.

Refrigerate until firm (about 30 minutes.

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