Chicken Cheesies 12 oz. canned chicken packed in water 3 Tbsp. light mayonnaise 1 tsp. celery salt 1 tsp. onion powder 1 tsp. garlic powder 1/3 C. chopped celery 1/3 C. chopped onion ¼ C. bell pepper 2 Tbsp. margarine 3 English muffins ½ C. low fat cheddar cheese Preheat oven to 250 degrees. Flake the chicken into a medium bowl. Mix in the mayonnaise, celery salt, onion powder, and garlic powder. Stir in celery, onion, and bell pepper. Butter English muffin halves, place them on a baking sheet, and bake for 3 minutes in the preheated oven, until lightly browned. Remove from oven. Spoon chicken mixture onto each muffin half, and top each with shredded cheese. Return to the oven and continue baking until the cheese has melted, about 8 minutes. Serve hot.
Hawaiian Banana Bread 2 ¼ cups flour 1 ½ cup sugar ¾ tsp. baking soda 3/4 tsp. cinnamon 3/4 cup chopped nuts or raisins (Optional) 1 ½ tsp. vanilla 3 eggs, beaten 3/4 cup vegetable oil 1 ½ cup mashed bananas 3/4 cup crushed pineapple (well drained) In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts or raisins. Set aside. Combine vanilla, eggs, oil, mashed bananas, and pineapples in another mixing bowl; blend well. Pour wet ingredients into dry ingredients and stir until just moist. Pour into lined cupcake pan. Bake at 350 for 20 minutes for until knife comes out clean. OR: FOR LOAF PAN Bake at 350 for approximately 1 hour 30 minutes. Check center of loaf with a knife and if it comes out clean, it is done. Cool 10 minutes before removing from the pan. Makes 24.
Chicken Fajitas Marinate: Skinned Chicken Breasts (1½ lb.) 2 Tbsp. Lemon Juice 3/4 tsp. Garlic Powder 3/4 tsp. Seasoned Salt 1/2 tsp. Oregano ¼ tsp. Pepper Few Drops Liquid Smoke 4 Tbsp. Olive Oil Salsa: 3/4 c. Green Pepper Strips ¾ c. Onion 3/4 c. Tomato pieces 1/3 c Mild Picante or Taco Sauce Tortillas One per person In a bag, combine cut up chicken breasts, lemon juice, garlic powder, seasoned salt, oregano, pepper, liquid smoke & 3 Tbsp. oil. Cover & refrigerate 2 to 8 hours. Pan-broil chicken until no longer pink in the center. In a medium saucepan, sauté green peppers & onions in remaining 1 Tbsp. oil until crisp-tender. Add tomatoes and sauté 1 min. Stir in Picante or Taco Sauce & heat through. Top with chicken with vegetables. Serve with hot tortillas.
Cream of Broccoli/ Potato Soup 2 Tbsp. olive oil 3 Tbsp. onion 4 C. Broccoli or 2 C. potatoes 1 ½ tsp. dried thyme ½ tsp. parsley 1/4 tsp. salt Dash pepper 4 C. Chicken broth 3 C. low-fat milk 1 ½ C. cheddar cheese Using a large saucepan, heat the olive oil using a medium setting. Sauté onion until soft, add the broccoli/potato and cook until fork tender. Cut broccoli/potato and onions into small pieces or put in food processor. Add chicken broth, seasonings, salt and pepper. Bring to a boil. Add milk all at once. Cook until heated over low heat. Cook and stir until heated through. If necessary you may stir in additional milk to make desired consistency. Add cheese just until melted. (In class, we will do this on the day we eat the soup.) If you would like your soup thicker, we will add potato flakes to thicken.
Cinnamon Coffee Cake Batter: 1 ½ C. plain or vanilla yogurt 1 ½ tsp. baking soda 6 Tbsp. acceptable margarine 1 ½ C. brown sugar 2 eggs 1 ½ tsp. vanilla 2 1/4 C. flour 1 Tbsp. baking powder Topping: DO NOT stir in with batter. 3/4 C. brown sugar 1 T. cinnamon In a small bowl, combine yogurt and baking soda; set aside. With a wooden spoon, beat the margarine with 1 ½ C. brown sugar until well mixed. Add the egg and vanilla, beat well. Mix flour and baking powder. Add the flour mixture and the yogurt mixture alternately to the butter mixture. Put ½ of the batter into a 13 X 9 baking pan. Make Topping by combining the 3/4 C. brown sugar and cinnamon. Sprinkle ½ of topping on top of the batter in the pan. Spread the remaining batter in the pan. Sprinkle the remaining topping on the batter. Lightly grease a 13 X 9 pan. Bake in a 350 oven for 35 minutes or until a toothpick inserted in center comes out clean. Let cool for 10-15 minutes in a pan. Cut into squares.
Pie Crust 1 1/3 C. flour 1/2 tsp. salt 1/2 C. shortening 4 Tbsp. cold water (Added 1 Tbsp at a time) Measure flour and salt into a bowl. Cut in shortening with a pastry blender or a fork. Sprinkle with water, 1 Tbsp. at a time until all flour is moistened. Gather dough into a ball. Roll on floured wax paper to 1 larger than an inverted pie pan. Being careful not to stretch the crust, flip crust into pie pan. Cut off excess. Flute edges.
Stuffed Shells or Lasagna Sauce: ½ tsp. salt 1 large can tomato sauce (3 ¼ C.) ¼ tsp. pepper 1 tsp. oregano 1 tsp. basil 1 tsp. sugar 1 tsp. Parsley dash garlic powder Filling: 1 C. ricotta cheese ¼ C. parmesan cheese 1 egg 1 C. mozzarella ½ lb. Cooked ground turkey (lasagna) Lasagna or Shells: Add noodles to boiling water. Cook for time specified on package. Lasagna Brown turkey. Drain off any fat. Mix tomato sauce, seasonings and meat in a medium sized bowl. In another bowl, combine the filling ingredients. Spray a 9 X 9 baking dish with non-stick spray. Cover the bottom with a thin layer of sauce. (Prevents sticking) Put down a layer of noodles (3 noodles across). Cut to the length of the pan. On top of the noodles put 1/3 of the cheese mixture. Put on top of the cheese 1/3 of the sauce.
Repeat noodles, cheese, sauce, two more times. Final layer is sauce. Bake covered at 350 for 40 minutes. Stuffed Shells Mix tomato sauce and seasonings in a medium sized bowl. In another bowl, combine the filling ingredients. Spray a 9 X 9 baking dish with non-stick spray. Cover the bottom with a thin layer of sauce. (Prevents sticking) Fill pastas with filling mixture. Arrange in a single layer in the baking pan with the open side up. Cover with the remaining sauce. Bake covered for 40 minutes at 350 degrees.
Angel Food Cake 1 C. sifted cake flour = (1 C. allpurpose flour with 2 Tbsp. removed) ½ C. sugar 1 ¼ C. (10-12) egg whites, room temp 1 tsp. cream of tartar ½ tsp. vanilla ½ tsp. almond extract ¾ C. sugar Preheat oven to 350 degrees. Using 2 medium bowls, sift flour and the ½ C. sugar together. SET ASIDE!! In a large mixing bowl, with the mixer on highest setting, beat egg whites until foamy. Add cream of tartar, vanilla and the almond extract. Continue beating until soft, moist, and glossy peaks form. (turn off mixer, lift out beaters, egg whites will have a peaked wave) Gradually add the ¾ C. sugar and continue beating at high speed until volume increases and stiff peaks form. By hand, GENTLY fold in sifted flour-sugar mixture which was set aside only until flour is moistened. Pour into cupcake liners (24), Bake at 350 for 15 minutes or until golden brown.
Quiche 1 prepared pie shell 1 + ½ C. cheddar cheese 4 eggs 1C. milk ½ tsp. basil 1/8 tsp. pepper 1/8 tsp. salt ½ C. mushrooms or broccoli ¼ C. onion 3 slices turkey bacon Sprinkle pie crust with cheese, onions, bacon, and vegetables. In a mixing bowl combine eggs, milk, basil, pepper and salt. Pour over ingredients in pie shell. Bake for 30-35 minutes at 350 degrees. until knife inserted in the center comes out clean.
Soft Pretzels 2 Tbsp. yeast 3 C. water 3 Tbsp. sugar 1 tsp. salt Enough flour until dough can be picked up In a large bowl, sprinkle yeast over warm water. Stir with a rubber scraper until well blended and yeast is dissolved. With a wooden spoon, gradually stir in sugar, salt, and enough flour until a soft and slightly stick dough forms. Use your hands and work dough until it is soft and firm, but not sticky. Using remaining flour as needed to knead dough for 5 minutes. Preheat oven to 425 degrees. Cut dough into parts for number of people in your groups. Roll dough from the center out into a rope about 12 long. Loop each rope into the shape of a pretzel. Enlarge holes in pretzel by inserting fingers in holes. This will prevent holes from completely closing during baking. In a small bowl mix 1 egg with 1 Tbsp. water. Brush on pretzels using a pastry brush on a piece of wax paper. Add topping of salt, garlic salt or cinnamon and sugar mix. Transfer to the cookie sheet. Bake 15-20 minutes or until golden brown.