Monday, November 23, 2009
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YOUR NAME: Charlotte Morro
STUDENT: Cara Morro
INGREDIENTS:
1 onion, chopped
1 green pepper, chopped
1 or 2 small cans mushrooms, drained
2 cups shell macaroni
3 cans small tomato sauce
1 can cream style corn
4 - 8 oz. sharp cheddar cheese, shredded
1 - 1 1/2 lbs. extra lean ground beef
DIRECTIONS:
Fry onion and green pepper in small amount of oil - until glossy. Brown ground beef in the same. Add mushrooms and remove from heat.
Boil macaroni until tender. Drain and add to above.
Add tomato sauce and corn - mix well.
Place in greased casserole. Top with shredded cheese. Bake uncovered at 300* for 1 hour.
YOUR NAME: Edie Warther
STUDENT: Timothy Warther
INGREDIENTS:
1 lb. ham pieces
1 TBS butter
1 TBS brown sugar
1 can cream of mushroom soup
2/3 cup milk
1/4 cup chopped onion
3 cups raw sliced potatoes
1 cup raw sliced carrots
DIRECTIONS:
Brown the ham pieces in butter and brown sugar. Remove ham and set aside.
In skillet mix the soup, milk, onion, potatoes and carrots.
Cover and cook on low heat for 35 minutes. Add ham and heat 10 minutes more.
To top
YOUR NAME: Janessa Althouse
STUDENT: Matt Gross
INGREDIENTS: Serves 4
1.5 lbs boneless chicken breasts
2 14.5 oz cans Italian stewed tomatoes
1 6 oz can tomato paste
1 4 oz can mushroom slices
1 small green pepper cut up
penne pasta (any style pasta would do)
DIRECTIONS:
In large pan, Saute chicken breasts in olive oil until cooked through
Add stewed tomatoes, mushrooms and green pepper
Add tomato paste until sauce is at desired thickness
Cover and cook on medium heat until green peppers are soft (about 15 minutes)
Serve with pasta
YOUR NAME: Deanna Halsey
STUDENT: Kevin Halsey
INGREDIENTS:
6 boneless chicken breasts
1/2 pound sliced Swiss cheese
1 can cream of chicken soup
1 cup white cooking wine
3 cups stuffing mix
1 stick butter or margarine
DIRECTIONS:
Spray 9 X 13 pan with Pam. Line with chicken breasts.
Mix cream of chicken soup with wine and pour over chicken.
Cover with slices of Swiss cheese.
Melt stick of butter and combine with 3 cups stuffing mix. Spread over Swiss cheese.
Bake for 1 hour at 350 degrees.
YOUR NAME: Denise Breen
STUDENT: Katie Breen
INGREDIENTS:
1 can 15 oz. solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Frosting–
3 oz. cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
3 to 4 teaspoons milk
chopped nuts
DIRECTIONS:
In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs and mix well.
Combine flour, baking soda, cinnamon and salt.
Add to pumpkin mixture and beat until well blended.
Pour into a greased 15×10x1 inch pan and Bake at 350 for 25-30 minutes.
Cool, Frost cake and Sprinkle with nuts.
YOUR NAME: Dorothy Cohen
STUDENT: Margot Cohen
INGREDIENTS:
1 quart vegetable broth
1 lb carrots, peeled and chopped
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
1-2 parsnips, peeled and chopped
Salt & pepper
1 cup orange juice
Dill sprigs for garnish
Optional: Non-meat chicken flavored soup mix powder (tablespoon or so).
DIRECTIONS:
Combine broth, carrots, potato, onion and parsnips. Heat and then simmer about 25 minutes until vegetables are soft.
Remove from heat, cool and puree all in food processor or blender.
Season with salt and pepper and soup mix.
Heat up again. Add orange juice before serving. Don’t boil the orange juice.
Garnish with a sprig on top of soup bowl or in each dish.
YOUR NAME: Dorothy Cohen
STUDENT: Margot Cohen
INGREDIENTS:
Whole grain wheat (2 cups)
Cranberry raisins (~1 cup)
Sliced Scallions (one bunch)
Good Season’s Italian dressing (from packet) made with olive oil and balsamic vinegar
Salt & pepper to taste
DIRECTIONS:
Soak wheat overnight in water, rinse, cook in water for 1 hr — or cook raw wheat in water for 2 hrs (heat to boil and simmer).
Rinse wheat. Add cranberry raisins and sliced scallions (balance of red and green. Add dressing to coat (do not drown). Salt and Pepper to taste.
Optional: Add other vegetables of different color and texture as desired (chopped orange/yellow pepper, pecans, corn, etc.)
Can serve immediately. Stays well several days in fridge.
YOUR NAME: Dennis Stefanelli
STUDENT: Victoria Stefanelli
INGREDIENTS:
2 tbsp olive oil
4 thin sliced chicken cutlets
1 cup bread crumbs
1 tbsp Italian seasoning (basil, oregano, parsley)
1 tbsp powdered garlic
DIRECTIONS: Coat or mix chicken cutlets in oil
Mix the rest of the ingredients in a bowl
Dredge the chicken in the bread crumb mixture
Bake at 350 degrees for 25 minutes.
Serve.
YOUR NAME: Daniela Zanzuri
STUDENT: David Beiner
INGREDIENTS:
Boneless chicken breasts pounded to approx. 1/2-3/4″ thick
Fresh lemon juice
White wine or dry vermouth (optional)
Flour
Salt/pepper
Butter
DIRECTIONS:
Melt butter in skillet. Dry chicken and sprinkle lightly with flour.
When butter is hot, add chicken. Salt and pepper on both sides. As chicken is starting to brown add lemon juice and sprinkle with wine.
Can also add freshly sautéed mushrooms.
YOUR NAME: Pat De Palma
STUDENT: Karissa DePalma
INGREDIENTS:
4 packages of frozen spinach
3 eggs
1 tsp of vegetable oil
1 cup of bread crumbs
1 16 oz of cottage cheese
1 16 oz of feta cheese
2 onions
10 scallions
Butter
Filo dough
DIRECTIONS:
Saute onions and scallions in butter
Microwave frozen spinach, drain excess liquid
Mix bread crumbs, oil, eggs and cheeses together in bowl
Add spinach along with onions and scallions.
Place filo dough on bottom of pan (at least 3 layers of dough at a time) then brush dough with melted butter then mixture, continue with another layer of dough, mixture etc. (at least 3 to 4 layers of dough and mixture) top filo dough with melted butter
Bake at 400 degrees for 20 to 25 minutes.
YOUR NAME: Kathleen Brinkman
STUDENT: Nicholas Montopoli
INGREDIENTS:
4 large eggs
1⁄2 cup vegetable oil
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons baking powder
1⁄2 teaspoon salt
3⁄4 cup unsweetened cocoa (I like to use Hershey’s® Special DARK chocolate)
2 cups sugar
Powdered sugar
DIRECTIONS:
Mix together first eight (8) ingredients and chill overnight in freezer.
Preheat oven to 350 F.
Make teaspoon size ball of dough. Drop rolled dough into powdered sugar to coat.
Place on greased cookie sheet. Bake at 350 for 10 minutes.
DO NOT OVERBAKE!
This recipe makes about 6 dozen. Cookies can be frozen for up to a month.
YOUR_NAME: Teresa Stoeckle
STUDENT: Matt Stoeckle
INGREDIENTS:
1 pound ground beef
1 package (1.25 oz.) taco seasoning mix
1/3 cup water
1 tbsp oil
1 1/2 cups chopped onions
2 1/2 cups chopped peppers
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 can (11 oz) whole kernel corn, drained
1/2 cup salsa
1 refrigerated pie crust
Shredded cheese
DIRECTIONS:
Brown beef and drain. Add taco seasoning mix and water. Simmer for about 5 minutes.
Saute peppers and onions in oil. Drain. Add spices, salsa, and corn.
Prepare pie crust according to package directions.
Combine salsa and corn mix with beef mix.
In pie crust, layer cheese, beef mixture, cheese, beef, cheese. Top with crust.
Bake at 400 degrees for 30 minutes.
YOUR NAME: Debra Dillon
STUDENT: John J. Dillon III
INGREDIENTS:
2 cups broken pretzel sticks
4 tbsp sugar
1 stick butter or margarine, melted
1 6 oz pkg. strawberry Jello
2 cups boiling water
1/2 cup cold water
1 16 oz pkg. frozen strawberries
1 8 oz pkg. cream cheese, (room temp.)
1 4 oz container of Cool Whip
3/4 cup sugar
DIRECTIONS:
In a bowl, sprinkle 4 tbsp sugar over pretzel sticks. Stir in melted butter or margarine. Spread in a 9×12 pan. Bake 10 minutes @ 350 degrees. Let cool.
Dissolve Jello in hot water. Add cold water and strawberries. Let stand until slightly thickened. In the meantime, use a mixer to combine cream cheese, Cool Whip and sugar.
Spread cream cheese mixture over cooled pretzels. Pour Jello mixture on top. Cool until firm.
YOUR NAME: Chris Giancarlo
STUDENT: Alexandra Giancarlo
INGREDIENTS:
1 lb gemelli
Salt to taste
2 tbsp virgin olive oil
1 large onion, quartered lengthwise and thinly sliced crosswise
1 lb sweet Italian sausage (casing removed)
1/2 tsp crushed red pepper
2 cups coarsely chopped baby spinach
28 ounces tomatoes seasoned w/ basil, garlic & oregano
1 cup roasted red peppers from a jar, drained & sliced
Parmesan cheese
DIRECTIONS:
Boil gemelli and drain. Reserve 1 cup of cooking water
Heat olive oil, add onion and cook until softened. Add sausage and crushed red pepper until cooked. Add spinach, tomatoes and red peppers until spinach is slightly wilted.
Add gemelli and cooking water, crushing the tomatoes until heated through.
Sprinkle Parmesan and serve.
YOUR NAME: Lois Castrovince
STUDENT: Matthew Castrovince
INGREDIENTS: 6 tbsp butter or regular stick margarine
3/4 cup packed light brown sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup coarsely chopped nuts (optional)
1 3/4 cups Hershey’s Premium Semi-Sweet Chocolate Chunks
DIRECTIONS:
Heat oven to 350. Grease square pan, 9×9x2 inches.
In large mixer bowl cream butter and brown sugar until light and fluffy.
Add egg, milk, and vanilla; beat well. Combine flour, baking soda, and salt; add to creamed mixture. Stir in nuts, if desired, and chocolate chunks; spread into prepared pan. Bake 20-25 minutes or until lightly browned.
Cool completely; cut into bars. About 1&1/2 dozen bars.
YOUR NAME: Faye Finch
STUDENT: Brandon L. Biggs
INGREDIENTS:
6 tablespoons of butter
1/2 cup chopped onion
3 pounds boneless, skinless breasts
1/2 tsp salt (I season to taste (more than 1/2 teaspoon) and use Adobo Criollo)
2 tablespoons paprika
1 tomato chopped
1 cup chicken broth, divided
2 tablespoons all-purpose flour
1/4 cup heavy cream
1/2 cup sour cream
DIRECTIONS:
Season chicken. Melt butter in a large skillet over med-high heat. Add onion; cook until tender, about 5 min Add chicken; cook until browned, about 5 min per side. Remove from skillet.
Stir paprika into skillet juices. Add tomato and 1/2 cup broth. Simmer for 5 min. Return chicken to skillet. Cook, covered, about 35 min. Remove chicken to a serving dish.
Add flour to skillet juices, stir to blend. Cook, stirring, until smooth, about 3 min. Gradually add remaining broth (1/2 cup). Add heavy cream. Cook just until sauce is heated.
Stir sour cream into sauce. Cook just until sauce is heated, about 30 seconds. Spoon sauce over chicken or put the chicken in the skillet with the sauce (I do the latter).
