Monday, November 23, 2009
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Fall 2009
| Southwestern Taco Pot Pie | |
| Santa Fe Posole | |
| Amtracca Chicken | |
| Brisket | |
| Baked Pesto Mushroom Chicken | |
| Boneless Cajun Pork Chops | |
| Chicken and Cheese Enchiladas | |
| Cuban Pecadillos | |
| Baked Chicken and Sausage |
Served on:September 3, Lunch
Submitted by: Teresa Stoeckle
Student: Matt Stoeckle
This recipe will become part of our regular Value Meal menu. Watch for Southwestern Taco Pot Pie on Sunday evenings!
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.
Served on:September 10, Dinner
Submitted by: Chris Connor
Student: Carmencita Connor
INGREDIENTS:
12 dried long red chiles
10 lb Boned pork roast cut into 1″ cubes
1/2 head of garlic peeled and chopped
A large pinch of Mexican oregano
1/2 large onion, chopped
Large can whole hominy
Salt
DIRECTIONS:
Break open the chiles and remove the seeds and veins and boil until chiles are very soft. Blend the chile and the water to make a paste and strain. In a large heavy pot, put the cubed pork, oregano, garlic, onion and salt and cover with water. Boil meat for 30 minutes. When the meat is soft, add the chile and hominy and cook for 15 to 20 minutes. To serve, ladle the posole into heavy bowls and serve with thinly sliced radishes, quartered limes, oregano, chopped onion, and fresh corn tortilla strips.
Served on:September 17, Lunch
Submitted by: Dennis Stefanelli
Student: Victoria Stefanelli
This recipe will become part of our regular Value Meal menu.
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.
Served on: September 24, Dinner
Submitted by: Nancy Bauman
Student: Amanda Bauman
This recipe will become part of our regular Value Meal menu.
INGREDIENTS:
1 large brisket
2 large onions sliced
1 lb can of whole tomatoes
1/2 cup of raisins
1/4 cup brown sugar
1 lemon
2 chopped garlic cloves
Flour
Salt
Pepper
DIRECTIONS:
Preheat oven to 350 degrees.
Dust meat with flour, salt and pepper. Place onions on top of brisket. Add all other ingredients and bake for 2 hours or until the meat is soft.
Served on:October 1, Lunch
Submitted By: Sandy Vega
Student Name: Nick Vega
Ingredients:
4 boneless chicken breasts
½ cup mayonnaise
2-3 tbsp prepared pesto
Sliced mushrooms
Sliced roasted red peppers
4 slices Provolone cheese (can use mozzarella)
Direction:
Preheat oven to 350°F. Flatten chicken breasts. Place chicken breasts in a 10×6 baking dish. In a small bowl combine the mayonnaise and the pesto, mix well. Spread pesto mixture over the chicken breasts. Place sliced mushrooms and sliced roasted red peppers on the chicken breasts. Bake 20 minutes or until chicken is tender. Top each chicken breast with the provolone cheese. Bake 5 minutes more until cheese melts.
Served on:October 8, Dinner
Submitted By: Sandy Vega
Student Name: Nick Vega
Comment: Dry rub can be made as spicy or mild as you want. Salsa can be mild, medium or spicy
Ingredients:
salt
pepper
Cajun seasoning,
sage
cumin
cayenne pepper (not too much)
paprika
garlic powder
6 boneless thin pork chops
prepared salsa
shredded Monterey jack and cheddar cheese (can use pepper jack, Colby jack, etc)
oil
Direction:
Create a dry rub of all the spices (salt, pepper, Cajun seasoning, sage, cumin, cayenne pepper, paprika, garlic powder). Rub each pork chop generously with the dry rub. Heat 2 tbsp oil in a skillet. Brown the pork chops on both sides. Drain the excess oil. Pour prepared salsa over the pork chops and simmer covered for 15 -20 min. Top with shredded Monterey jack and cheddar cheese. Cover and let simmer until cheese melts.
Served on:October 15, Lunch
Submitted By: Pat Busacca
Student Name: Cameron Busacca
Ingredients:
2 cups chopped cooked chicken
2 cups sour cream 1 (10 3/4 ounces) can cream of chicken soup, undiluted
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded longhorn cheese
1 (4 ounce) can chopped green chilies, drained
2 tablespoons chopped onion
1/8 teaspoon salt
1/4 teaspoon pepper
10 (10 inch) flour tortillas
Vegetable oil
1 cup (4 ounces) shredded longhorn cheese
Direction:
Combine first 9 ingredients; mix well. Fry tortillas, one at a time, in 2 tbsp oil in a medium skillet 5 sec on each side or just until tortillas are softened; add additional oil if necessary. Drain on paper towels. Place a heaping 1/2 cup of chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 13×9x2 inch baking dish. Cover and bake at 350°F for 20 min. Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes. Yields: 5 servings
Served on:October 22, Dinner
Submitted By: Lee Ann Boluda
Comments: Pronounced pik-ah-dee-yoh. Easy to make and easy to double or triple recipe. Olives are optional; raisins give it a slightly sweet taste, but aren’t that noticeable.
Ingredients:
1 lb ground beef
1 small onion, finely chopped
1 tsp oregano
1 small box raisins
1 bay leaf
1/2 cup wine
1 tsp garlic powder or garlic salt
1 8-oz can tomato sauce
Olives, cut in half (optional)
Directions:
Brown ground beef in large pan, drain. Add remaining ingredients and cook slowly approx 15 minutes. Serve with rice or hot cooked noodles. Can also be made into an empanada.
Use pre-made dough pie crust from refrigerated section (not frozen ones for pies). Cut circle dough in half, place 1-2 tsp filling in center, fold over, press edges together & bake in 425 degree oven approx 15 minutes or until browned.
Serves 4-6
To top
Served on:October 29, Lunch
Submitted By: Amy Cohen
Student Name: Julia Mackler
Ingredients:
Chicken pieces on the bone
Italian Sausage (hot or sweet)
Olive oil
Onions
Garlic
Oregano
Basil
Salt
Pepper
Direction:
Place chicken pieces, raw sausages cut into 2 inch slices, sliced onion and garlic in baking pan. Top with Oil, salt, pepper, oregano and basil. Baked covered, then uncovered. This dish will hold up on the steam table for serving large amounts.
