My Favorite Chef is...

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1 FCS-7th Grade Foods Unit May 2010 Session 5 Class Favorites... French Toast by Chase 1 Chorizo by Evelyn 2 Hope Summer Includes a Few FCS Favorites! My Favorite Chef is... My Favorite Chef is Nacho Cheese Dip by Trevin Chicken Spaghetti by T.J. Sweet and Sour Chicken by Kaleb Angel Food Cake by Becca Banana Split Dessert by Cheyene Chocolate Chip Cookies by Jasey Chocolate Chip Cookies by Dillon Oreo Candy Balls by Shayla Special K Bars by Lauren What s your favorite food? Who is your favorite chef? Why do you serve certain foods for that special holiday, but your friends pick something very different? Seventh grade students found out the answers to these questions. Usually people only think that hunger and taste are reasons why we make food choices. But after viewing a video and some discussion, students found out that we also select foods because of family and culture, religion, friends, emotions, advertising, convenience, geography, and healthy lifestyles. Even the temperature outside has an influence on our food choices. With this information in mind, students were asked to select a favorite chef and together select a favorite recipe to share with the class. Each favorite chef also shared a kitchen tip. Bonus points were earned if the food was shared with the rest of the class. Students shared their completed assignments, often selecting to participate in the bonus buffet! The following recipes are some of the favorites selected by each team from this last session. It s also a sneak preview of what will be in the FCS cookbooks! Grandma s French Toast by Chase Grandma says to spray the pan with butter flavored cooking spray. Chase 6 Eggs 3/4 cup milk 1 and 1/2 teaspoons vanilla 6-8 slices bread 1. Beat egg. Add milk and vanilla. Mix together. 2. Dip bread into mixture 3. Preheat skillet to 325 degrees F. 4. Cook until golden brown, flip and cook on other side. Yield: 3-4 servings

2 P a g e 2 H o p e S u m m e r I n c l u d e s a F e w F C S M a y Chorizo by Evelyn 10 ounce pork Chorizo 4 eggs Tortilla shells 1. Spread out and brown Chorizo on medium heat for about 15 minutes. 2. Put in 4 eggs. 3. Scramble meat and eggs together for 15 minutes. Make sure eggs are cooked. 4. Put some Chorizo into tortilla. Wrap. Yield: 8 Burritos My mom says to watch carefully. Also, put a lid on so grease doesn t go everywhere. ~ Evelyn Nacho Cheese Dip by Trevin 32 ounce container Velveeta Cheese 1 pound ground beef 10 ounce can RO*TEL Diced tomatoes 10.5 can Cream of Mushroom soup Tostitos Chips 1. Cook hamburger until it is brown. Drain grease. Place in crock pot. 2. Cut Velveeta cheese in slices about a centimeter thick. Add. Stir. 3. Pour all RO*TEL sauce into crock pot. Stir. 4. Then poor all of the Cream of Mushroom soup into the crock pot as well. 5. Watch closely. Stir every 5-10 minutes. Serve with chips. Yield: 6-8 servings

3 H o p e S u m m e r I n c l u d e s a F e w F C S M a y P a g e 3 Chicken Spaghetti by T.J. 1 chicken, cooked and deboned (or 4 cooked boneless chicken breasts) 1 (16 ounce) box spaghetti 1 medium onion 2 Tablespoons butter 1 (10.5) can cream of mushroom soup 1 (10.5) can cream of chicken soup 1 (10.5) can cream of celery soup 1 pound Velveeta cheese Kitchen Tip: My dad said to take your time and don t rush to get done. ~ T.J. Cooking Directions 1. Prepare chicken meat. Cut into small pieces. Set aside. 2. Boil spaghetti in water. Drain spaghetti. Set aside. 3. Sauté onions in margarine. 4. Add soups and mix well. 5. Add Velveeta cheese. Simmer until cheese melts. 6. Add spaghetti and chicken to the soup mixture. Mix. 7. Pour into 9 X12 inch baking dish. Bake at 350 degrees F. for about 20 minutes or until lightly brown. Yield: 6-8 servings Sweet and Sour Chicken by Kaleb 1 and 1/2 pounds boneless chicken breasts Sweet and sour sauce 1 green pepper 1 package of sliced carrots Rice( amount depends on how many you plan to serve) 1 small can diced pineapples. 1 box batter breading 1. Cut chicken into bite size pieces. 2. Cut pepper julienne and set aside with sliced carrots. 3. Dip chicken into batter. Deep fry chicken for about 4 minutes. When about half of the chicken is cooked, start rice and put sauce on to low heat. 4. Add pineapple pieces, carrots, and peppers to sauce slowly bringing to a simmer. 5. Serve rice with chicken and sauce. Yield: 6-8 servings

4 P a g e 4 H o p e S u m m e r I n c l u d e s a F e w F C S M a y Angel Food Cake by Becca 12 eggs 1 1/4 cups confectioners' sugar 1 cup all-purpose flour 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon salt 1 cup sugar 1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes. 2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. 3. Add cream of tartar, extracts, and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. 4. Fold in flour mixture, 1/4 cup at a time. 5. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. 6. Bake at 350 degrees F for minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan. 7. May serve with strawberries and Cool Whip or ice cream. Yield: 20 servings Banana Split Dessert by Cheyene 1/2 cup butter, melted 2 cups graham crackers crumbs 1/2 cup sugar 1 (16-ounce) package cream cheese 1 cup sugar 1 teaspoon vanilla 3 sliced bananas 1 (20-ounce) can crushed pineapple 1 (12-ounce) container frozen shipped topping (thawed) 1/2 cups chopped walnuts 1 (4-ounce ) jar maraschino cherries, halved. 1. Preheat oven 350 degrees F. 2. Melt butter over low heat. Remove from heat and add, graham cracker crumbs, and 1/2 cup sugar.. 3. Press into a 9 X 13 inch pan. Bake for 15 minutes; let cool. 4. Cream together cream cheese,1 cup sugar, and vanilla. Spread over cooled crust. 5. Layer sliced bananas, drained pineapple, and whipped dessert topping. In order given. Sprinkle with chopped nuts and cherry halves. 6. Cover and refrigerate over night. Cut into bars. Enjoy! Yield: 20 bars

5 H o p e S u m m e r I n c l u d e s a F e w F C S M a y P a g e 5 Chocolate Chip Cookies by Jasey 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 1 teaspoon baking soda 2 teaspoons hot water 1/2 teaspoon salt 3 cups all-purpose sifted flour 2 cups semisweet chocolate chips. 1. Preheat oven to 350 degrees F. 2. Cream together the butter, white sugar, and brown sugar until smooth. 3. Beat in the eggs one at a time, then stir in the vanilla. 4. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour. 5. Stir in chocolate chips. 6. Drop by large spoonfuls onto ungreased pans. 7. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Yield: about 2 dozen cookies My mom said not to over cook them, because they will get as hard as a rock. ~Jasey Home-Made Chocolate Chip Cookies by Dillon 2 and 1/4 cup sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter (or a little less), softened 3/4 cup sugar 3/4 cup brown sugar 1 teaspoon vanilla 2 eggs 1-2 cups chocolate chips Cooking Directions 1. Preheat oven to 350 degrees F. 2. In one large bowl mix flour, baking soda, and salt. 3. In a separate bowl beat butter, both sugars, and vanilla until creamy. 4. Add eggs one at a time. Mix until smooth. 5. Gradually add dry ingredients into egg mixture. Blend well. 6. Stir in chocolate chips. 7. Bake 9-11 minutes or until golden brown. Let cool before removing from pan.

6 P a g e 6 H o p e S u m m e r I n c l u d e s a F e w F C S M a y Oreo Candy Balls by Shayla 1 package chocolate Oreo cookies, crushed 1 (8-ounce) package cream cheese 1 package white almond bark 1. Using a blender or hand held mixer, mix Oreos and cream cheese together. 2. Roll into walnut size balls. 3. Chill for an hour. 4. Melt white almond bark., using a double boiler or microwave. 5. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark. 6. Allow to harden on wax paper. Takes about 15 minutes. Yield: 48 cookies Special K Bars by Lauren Butter 6 cups Special K cereal 1 cup sugar 1 cup white corn syrup 1 Tablespoon water 1 cup peanut butter 1 cup chocolate chips 1. Butter large bowl; measure 6 cups Special K cereal and place in bowl; set aside. Butter sheet cake pan; set aside. 2. Bring to boil on medium high heat: 1 cup sugar, 1 cup white corn syrup, 1 tablespoon water. Boil for 1 minute. May use microwave for this step. 3. Remove from hear. Stir in peanut butter. Spread over cereal and mix well. 4. Press firmly into greased cake pan. Melt chips over low heat. Spread evenly over top of bars. 5. Allow to cool and get firm. 6. Cut. Yield: about 24 bars.

7 H o p e S u m m e r I n c l u d e s a F e w F C S M a y P a g e 7 More Recipes! Remember all recipes will be included in the FCS cookbook next year. Watch for details on the web site, BMS newsletter, or listen to daily announcements.