Recipes From Home

8 chicken breasts, boneless, skinless
8 slices Swiss cheese
2 can cream of chicken soup
1/2 c milk
4 c seasoned stuffing mix
1/3 c margarine or butter, melted

Directions

Arrange chicken in shallow baking dish.
Place one slice of cheese over each breast.
Stir soup and milk together, spoon evenly over chicken.
Pour stuffing mix over top, evenly drizzle with melted butter or margarine.
Bake uncovered in a 350* degree oven for 50-55 minutes or until done.

Comments

Serve over baked potatoes!
Easy to make and a family favorite!

Baked Chicken and Sausage

Submitted By: Amy CohenStudent Name: Julia Mackler

Ingredients

Chicken pieces on the bone
Italian Sausage (hot or sweet)
Olive oil
Onions
Garlic
Oregano
Basil
Salt

Directions

Place chicken pieces, raw sausages cut into 2 inch slices, sliced onion and garlic in baking pan.
Oil, salt, pepper, oregano and basil on top.
Baked covered, then uncovered.

Comments

I did not give quantities or times, because your chefs can adjust. This dish will hold up on the steam table for serving large amounts.

Baked Pesto Mushroom Chicken

Submitted By: Sandy VegaStudent Name: Nick Vega

Ingredients

4 boneless Chicken Breasts
1/2 cup mayonnaise
2-3 tablespoons prepared pesto
Sliced mushrooms
Sliced roasted red peppers

Directions

Preheat oven to 350 degrees.
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.

Beef Chimichanga

Submitted By: Anne DeLuciaStudent Name: Mike DeLucia

Ingredients

1 lb ground or shredded beef
1 onion, chopped
1 clove garlic, chopped
3/4 cup picante sauce
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
8 each tortillas
Grated Colby cheese
Melted butter

Directions

Simmer first seven ingredients. Top each tortilla with filling and grated cheese. Wrap and place on baking sheet. Brush entire surface with butter. Bake at 475 F for 13 min or until browned.

Comments

If using pre-cooked shredded beef, I just mix all the ingredients and fill tortillas. Bake as directed.

Boneless Cajun Pork Chops

Submitted By: Sandy VegaStudent Name: Nick Vega

Ingredients

6 boneless thin pork chops
salt
pepper
cajun seasoning
sage
cumin
cayenne pepper (not too much)
paprika
garlic powder
prepared salsa
shredded monteray jack
cheddar cheese (can use pepper jack, colby jack, etc)

Directions

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 tablespoons of 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 monteray jack and cheddar cheese.
Cover and let simmer until cheese melts.

Comments

Dry rub can be made as spicy or mild as you want. Salsa can be mild, medium or spicy.

Brisket

Submitted By: Nancy BaumanStudent Name: Amanda Bauman

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 garlic cloves, chopped
flour
salt

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.

Cacciatore Style Chicken

Submitted By: Janessa AlthouseStudent Name: Matt GrossServes: 4

Ingredients

1.5lbs boneless chicken breasts
2 14.5oz cans Italian stewed tomatoes
1 6oz can tomato paste
1 4oz 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

Chicken and Biscuits

Submitted By: Janet & DJStudent Name: Audrey

Ingredients

1 can Cream of Celery Soup (we use low fat / low salt)
1 can Cream of Potato Soup (we use low fat / low salt)
1 cup milk (we use skim)
1/4 tsp. dried thyme
1/4 tsp. pepper
4 cup cooked cut-up carrots, cauliflower, broccoli
2 cups cooked cut-up chicken

Directions

Mix ingredients (x-biscuits) in 3 qt. shallow baking dish
Bake at 400F for 15 minutes
Top with cut biscuits
Bake 15 min more, until biscuits are browned

Chicken and Cheese Enchilada

Submitted By: Pat BusaccaStudent Name: Cameron BusaccaServes: 5

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

Directions

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 13×9×2 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.

Chicken Broccoli Divan

Submitted By: Theresa AndersonStudent Name: Adam AndersonServes: 4

Ingredients

1 lb fresh broccoli, cut into spears or 1 10 oz. package frozen broccoli spears
1 1/2 cup cubed cooked chicken
1 can cream of chicken soup
1/3 cup milk

Directions

Cook and drain broccoli.
Arrange broccoli in a casserole, top with cooked chicken.
Combine soup and milk. Pour over chicken.
Sprinkle with cheese.
Bake at 450 degrees for 15 minutes or until hot.
Serve over cooked extra-wide noodles.

Comments

This has been one of Adam’s favorite recipes since he was a baby! I would be thrilled if this were offered in the dining halls, and I’m sure Adam would be very surprised and pleased!!! It is a very simple recipe!

Chicken Dijon

Submitted By: Kathleen EsrichStudent Name: Kaitlin Esrich

Ingredients

3 tb butter
4 boneless, skinless chicken breasts
2 tb flour
1 cup chicken broth
1/2 cup light cream (fat-free ok)
2 tb Dijon mustard

Directions

Melt butter in large skillet, Add chicken and cook until done and lightly browned (about 20 min). remove to platter. Stir flour into dripping in skillet, cook 1 min. Add chicken broth and cream. Stir and cook unitl sauce thickens and bubbles. Stir in mustard. Return chicken to skillet, cover and heat for 5 to 10 min. Serve with noodles.

Comments

We use fat-free half and half instead of cream and we can’t tell the difference!

Chicken Fromage

Submitted By: Jim Simons

Ingredients

3 whole chicken breasts - skinned, split, no bones
1/2 cup melted butter or margarine
1 cup of Italian bread crumbs
1/2 cup finely grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
Salt

Directions

Mix together bread crumbs, cheddar cheese and Parmesan cheese, salt and pepper
Dip chicken cutlets in melted margarine
Dip them in bread crumb/cheese mixture
Place in a 9X13 inch glass baking dish
Pour remaining margarine and crumbs on top
Bake uncovered about 50 minutes at 350 degrees

Comments

Baking time depends upon thickness of chicken breasts. 45 minutes for thinner, 55 minutes for very thick. They come out tasty and tender.

Chicken Pacific

Submitted By: Jane AylwardStudent Name: Bridget AylwardServes: 4-6

Ingredients

1/4 cup olive oil
1 1/2 cup sour cream
1/2 tsp salt
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp garlic powder
1 1/2 cup crushed corn flakes
6 uncooked chicken breasts

Directions

Pour olive oil into shallow baking dish. Mix sour cream with herbs. Dip breasts in sour cream mixture, then in crushed cereal. Bake 30-35 minutes at 350 degrees, turning once halfway through cooking.

Chicken Scarpariello

Submitted By: Connie BenvenutoStudent Name: Mike BenvenutoServes: 4-6

Ingredients

3 lb chicken breast
1 lb sweet sausage
small jar sweet red peppers
jar sliced hot cherry pepper in vinegar
red pepper
black pepper
rosemary
flour
broth (2 beef bouillon & one chicken with 1 cup of water per each bouillon)

Directions

Remove casing from sausage. Brown sausage, crumbling as it cooks. Set aside.
Cut chicken into chunks. Make bouillon base. Add a pinch of red pepper, black pepper and rosemary.
Place flour in a baggie and season with red pepper and black pepper.
Dredge chicken with flour.
Coat bottom of a skillet with olive oil and heat
Place chicken in skillet and brown on both sides. When you brown the second side of the chicken, pour some of the bouillon mixture into the skillet with the chicken (to cover half the height of the chicken)
Bring to boil (about 2 minutes). Remove chicken to an oven proof dish ( 9 x 13 glass baking dish).
Add some white wine to skillet. Bring to a boil and scrape skillet to absorb pan dripping into sauce. Place pan dripping in a sauce pan over low heat stirring as much as possible. (repeat until all your chicken is gone.)
In the pan drippings sauce pan add about a quarter of the hot pepper juice and some hot peppers. The more hot peppers you add the hotter it will be (I use about 10 slices but you can adjust to taste). If sauce is not as thick as you like, add a jar of chicken gravy to the pan drippings sauce pan.
When all of the chicken is done, spread the crumbled sausage and sliced red peppers over the top of the chicken.
Pour pan drippings sauce over the chicken sausage and red peppers, cover with foil and cook for 20 minutes at 350 degrees. Serve over pasta

Chicken with Lemon

Submitted By: Daniela ZanzuriStudent Name: David Beiner

Ingredients

Boneless Chicken Breasts sauted with lemon juice
Boneless chicken breasts pounded to approx. 1/2-3/4″ thick
Fresh lemon juice
White wine or dry vermouth(optional)
Flour
Salt/pepper

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 sauted mushrooms.

Chicken with Paprika Cream

Submitted By: Faye FinchStudent Name: Brandon L. Biggs

Ingredients

6 tablespoons of butter
1/2 cup chopped onion
3 pounds boneless, skinless breasts
1/2 teaspoon 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

Directions

Season chicken. Melt butter in a large skillet over med-high heat. Add onion; cook until tender, about 5 mins. Add chicken; cook until browned, about 5 mins. per side. Remove from skillet.
Stir paprika into skillet juices. Add tomato and 1/2 cup broth. Simmer for 5 mins. Return chicken to skillet; cook, covered about 35 mins. Remove chicken to a serving dish.
Add flour to skillet juices, stir to blend. Cook, stirring, until smooth, about 3 mins. 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).

Chocolate Chip Blondie

Submitted By: Kathy DolanStudent Name: Peter Dolan

Ingredients

2 pack Pillsbury Chocolate Chip Cookie Dough (put in freezer until frozen)
2 pack 8 oz cream cheese (softened about 2 hrs)
1/2 cup sugar
1 tsp vanilla
2 eggs

Directions

Preheat oven to 350 degrees.
Grease a 9X13 pan. Slice 1 1/2 of the other pack of cookie dough thinly and line baking pan with slices. (Very important - sprinkle overall with cinnamon).
Beat cheese, eggs, sugar and vanilla until consistency is like pudding.
Spread over the cookie dough layer evenly.
Slice the remaining cookie dough thinly and place on top. (Try not to overlap).
Bake for 30 - 40 min. Cool 20 min then put in freezer. Serve cold.

Comments

Check to see if done with toothpick, if not let cook another 5 min or so. Nice and simple dessert. Just don’t forget to sprinkle the cinnamon.

Chocolate Crinkles

Submitted By: Kathleen BrinkmanStudent Name: Nicholas Montopoli

Ingredients

4 large eggs
½ cup vegetable oil
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsweetened cocao (I like to use Hershey’s Special DARK chocolate)
2 cups 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 â€” bake at 350 for 10 minutes.
DO NOT OVERBAKE!

Comments

This recipe makes about 6 dozen. Cookies can be frozen for up to a month.

Chocolate Mint Brownie

Submitted By: Joan A. DoodyStudent Name: Sean W. Doody

Ingredients

Bottom layer –
1 cup flour
1 cup sugar
4 eggs
1/4 tsp salt
1/2 cup butter
1 (16 oz) can Hershey’s syrup (yellow cap)

Mid Layer –
1/2 cup butter
2 tbsp creme de menthe
2 cup confectioner’s (10X) sugar

Top Layer –
1 cup (6 oz.) Chocolate chips (semi-sweet)

Directions

For bottom layer: Mix all ingredients together and bake at 350 degrees for 30 min in a 9 x 13 pan.
For mid layer: Mix all ingredients and spread “frosting” over cooled cake layer.
For top layer: Melt choc chips and butter together. Cool slightly and spread over frosting.
Refrigerate to solidify. Cut and ENJOY!!!

Country Pot Roast

Submitted By: Cindy Edgerton

Ingredients

2 garlic gloves
1 5-pound beef chuck, rib pot roast, or bottom rump round roast
1/4 cup flour
1/4 cup salad oil
1 can tomato sauce (8 oz)
1 can water
2 medium carrots, sliced
2 medium onions or 1 large onion
1 cup thinly sliced celery
1 tsp salt
1 tsp oregano

Directions

Prepare carrots, onion, and celery as noted above.
Crush garlic; rub onto roast.
On wax paper, coat meat w/flour
Heat the salad oil in 8 QT Dutch oven over high heat
Add the roast, browning on all sides.**
Add tomato sauce and water
Add remaining ingredients and heat to boiling.
Reduce heat to low.
Cover and simmer for 4 hours or until tender (turn a few times).

Comments

Very simple to make! Goes well with mashed potatoes or noodles. Do not add additional liquids - there will be plenty when cooked. The cooked liquid with vegetables is excellent on the roast and side starch. If desired, the cooked liquid with vegetables can be pureed to a single consistency light gravy.

Cranberry Chicken

Submitted By: Ann FriedStudent Name: Michele Fried

Ingredients

2 lb skinless chicken breasts (about 8 ea)
1 8-oz can mushroom pieces (drained)
1 8-oz bottle French dressing
1 pack onion soup mix
1 16-oz can whole cranberry sauce

Directions

Mix drained mushrooms, French dressing, onion soup mix, and cranberry sauce. Add chicken breasts, covering with sauce. Marinate overnight. cook at 350 F approx 40 minutes, or until chicken is done. Serve with rice or mashed potatoes.

Cuban Pecadillos

Submitted By: Lee Ann BoludaServes: 4-6

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

Directions

Brown ground beef in large pan; drain.
Add remaining ingredients and cook slowly appx 15 minutes.
Serve with rice or hot cooked noodles.

Comments

Pronounced pik-ah-dee-yoh; hispanic dish. 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. Mixture can be made for filling for empanadas. 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 appx 15 minutes or until browned.

Exploded Baked Potato

Submitted By: Debi EnsorStudent Name: Laken Ensor

Ingredients

5 lb Baking Potatoes
1 24 oz (large bottle) Ranch Salad Dressing
1 2.8 oz Package of Oscar Mayer Real Bacon Recipe Pieces
1 8 oz. Package of Kraft Sharp Shredded Cheddar Cheese
1 SMALL Onion or Spring Onions diced (to taste)

Directions

Wash and bake potatoes as usual (400 degrees for 50 min. to 1 hour). Remove potatoes from oven and let cool long enough to handle. While potatoes are cooling . . .
In large bowl, mix entire contents of the salad dressing, cheese, and Oscar Mayer bacon bits.
Add onions. Dice potatoes and add to the mix.
Stir until all the potatoes are covered evenly. Put into 13 x 9 baking dish or cake pan. Sprinkle the top with the Hormel bacon bits until it “looks nice” and to taste. I don’t use the entire bottle. Bake at 350 degrees for approximately 30 min or until the cheese is melted and bubbles.

Comments

This recipe is great for altering to your personal taste. I make it to take to family events since it serves so many. It’s also a good “make the night before” and put in the refrigerator until ready to heat dish.

Gemelli with Sweet Sausage and Spinach

Submitted By: Chris GiancarloStudent Name: Alexandra Giancarlo

Ingredients

1 lb gemelli
salt to taste
2 Tbl. 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 c. coarsely chopped baby spinach
28 ounces tomatoes seasoned w/ basil, garlic & oregano
1 c. roasted red peppers from a jar, drained & sliced

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.

Grammys Cheesy Chicken

Submitted By: Deanna HalseyStudent Name: 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

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=20 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.

Greco

Submitted By: Charlotte MorroStudent Name: Cara Morro

Ingredients

1 onion, chopped
1 green pepper, chopped
1 or 2 small cans mushrooms, drained
2 c. shell macaroni
3 cans small tomato sauce
1 can cream style corn
4-8 oz. sharp cheddar cheese, shredded

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.

Koulibiac

Submitted By: Freda Krosnick

Ingredients

1 lb canned salmon
2 cup cooked rice
1/2 cup sour cream
1/4 cup melted butter or margarine
1 tbsp lemon juice
1 tsp dill (or parsley)
1/4 tsp salt and 1/4 tsp. pepper
1- 8 oz package of filo dough (or puffed pastry)
1 egg beaten (for egg wash)

Directions

Clean and bone the canned salmon;
Combine rice, sour cream, butter, lemon juice, dill, salt and pepper;
Mix well;
Stir salmon into rice mixture;
Line baking sheet with foil and lightly grease the foil (or spray non-stick spray onto a glass baking pan);
Unroll pastry or filo dough and place it onto the foil;
If using filo dough, prepare dough by using non-stick spray in between its layers before placing onto foil;
Place above mixture (salmon, rice, etc.) in center of the dough (in a mound-like/loaf-like form);
Drain defrosted, chopped spinach and season it with salt and pepper; place spinach along the top of the salmon mixture;
Close dough around the entire mixture and use egg wash on top;
Bake at 425 degrees for 20-25 minutes or until the dough is brown.

Madras Curry Chicken

Submitted By: Gina SteffanusStudent Name: Samantha Steffanus

Ingredients

1 pkg chicken thighs (approx 5-6pieces)
6 whole black peppercorns
3 tbsp butter
3 onions (minced)
1 clove garlic (minced)
2 tsp butter
1 1/2 tbsp curry ( add more according to taste) with 2 additional teaspoons butter)
2 cup hot chicken stock
2 tbsp chutney
1/2 cup raisins
2 tart apples (grated)
1/2 tsp salt
1/2 tsp powdered or ground ginger
1/4 cup ground almonds
1/2 cup heavy cream

Directions

Cook chicken with peppercorns until the meat falls easily from the bone. Set aside.
Melt 3 tbsp butter and saute minced onions and garlic until golden. Set aside.
In large saucepan melt 2 tsp butter, add curry powder and stir until the mixture is smooth.
Gradually stir in chicken stock. Add chutney, raisins, apples and salt and powdered ginger. Cover and simmer 30 minutes.
Add almonds, heavy cream, sauteed onion and garlic mixture, and cooked boneless chicken to the sauce. Simmer 15 minutes. Add lemon juice.

Comments

Serve over banana rice. Puree bananas and mix into rice.

Maple Roasted Chicken with Sweet Potatoes

Submitted By: Beatrice BermanStudent Name: Jacob BermanServes: 4

Ingredients

1 3-4 lb Chicken cut into 8 pieces (or equivalent chicken thighs)
1 yellow onion cut into 1″ wedges
2 small sweet potatoes, peeled and cut into 1″ chunks
2 tbsp olive oil
1 tsp kosher salt
1/4 tsp black pepper
3 tbsp maple syrup
6 sprig fresh thyme

Directions

Rinse chicken and pat dry.
Heat oven to 400 degrees.
Arrange chicken, onion, and sweet potatoes in a 9 X 13 baking dish.
Drizzle oil over chicken and vegetables and season with salt and pepper.
Toss to coat. Drizzle with maple syrup and top with sprigs of thyme.
Roast, stirring vegetables once, until the chicken is cooked through, about 1hr and 15 minutes.
Let rest for 10 minutes before serving

Comments

I usually add more sweet potatoes.

Pabellon

Submitted By: Ana HedgesStudent Name: Ana Kristina HedgesServes: 6

Ingredients

Oil — 1/4 cup
2 lbs Beef sirloin or flank steak
1 Onion, chopped
2 tsp Salt
1 tsp Pepper
Water to cover
1 Onion, finely chopped
1 Red bell pepper, finely chopped
3 -4 Cloves garlic, minced
2-3 cup Tomatoes, peeled, seeded and chopped (canned is fine too) (briefly put through blender/food processor - it’s better!)
1 tsp Worcestershire sauce
1/2 tsp cumin
1 tb ketchup
Salt and pepper to taste
Cooked black beans
Cooked white rice (4 cups)
Fried plantains

Directions

Heat oil in skillet over medium-high flame.
Sear the meat on both sides to brown well, about 4-5 minutes per side.
Remove from heat and place meat in a large pot with chopped onion, salt, pepper and enough water to cover. Bring to a boil, reduce heat to low, cover, simmer 1 to 1 1/2 hours, or until meat is very tender.
Remove meat from the pot and set aside to cool, reserving the broth. When cool, shred the meat with your fingers or two forks.
Reheat the skillet, adding more oil if necessary.
Add finely chopped onion, peppers and garlic and sauté until the onions are translucent.
Stir in chopped tomatoes, cumin, Worcestershire sauce, salt and pepper and simmer for about 15 minutes or until liquid is almost gone.
Add ketchup, stir, add shredded meat and a little of the reserved broth to moisten (about 1-2 cups).
Bring to a boil then simmer until until liquid has evaporated-about 15 min. Stirring frequently
Serve with black beans, white rice & fried plantains (matured, not green)

Comments

Serve with Rice, Black Beans and Plantains. The meat by itself, once cooked is called “Carne Mechada”. The Pabellón is the name for the complete dish served with rice, black beans and plantains

Pastitiso

Submitted By: Maria PappasStudent Name: Evan Pappas

Ingredients

2 chopped onions
2 lbs hamburger (or ground lamb)
5 lbs elbow or ziti pasta
4 tbsp butter
2 tbsp tomato paste
1/2 cup water
dash of cinnamon
grated cheese
1 tbsp salt
1/4 tsp salt
3 beaten eggs
SAUCE
6 tbsp butter
3/4 cup flour
1 qt milk
1 tsp salt
pepper to taste

Directions

Heat oven to 350 degrees.
Saute onions in butter. Brown hamburger, drain grease then add salt, pepper and cinnamon. Mix water and tomato paste, add to hamburger and cook 5-10 minutes. Boil, drain pasta and rinse with cold water. While pasta is still warm add eggs and 1 tbs salt and mix. In buttered pan put half pasta and sprinkle generously with cheese. Add all of meat mixture, sprinkle with cheese. Add remaining pasta and sprinkle with cheese. Bake 10 minutes. Take out and top with sauce.
SAUCE: Melt butter add flour and brown slightly. Gradually add milk and heat slowly stirring constantly. Season and cook until thickened. Cool slightly. Pour sauce over all and let it seep in. Move things slightly so sauce fills the spaces in between pasta. Sprinkle with grated cheese. Put back in oven and cook another 30-40 minutes until browned on top.

Comments

This is a traditional Greek mainstay.

Pretzel Jello Dessert

Submitted By: Debra Dillon
Student Name: 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

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 oon top. Cool until firm.

Pumpkin Sheet Cake

Submitted By: Denise BreenStudent Name: 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

Directions

In a mixing bowl, beat pumpkin, sugar, and oil.
Add eggs. Mix well. Combine flour, baking soda, cinnamon and salt.
Add to pumpkin mixture and beat until well blended.
Pour into a greased 15×10×1 inch pan.
Bake at 350 for 25-30 minutes.
Cool. Frost cake. Sprinkle with nuts.

Santa Fe Posole

Submitted By: Chris ConnorStudent Name: Carmencita Connor

Ingredients

12 dried long red chile
10 lbs Boned pork roast cut into 1″ cubes
1/2 head of garlic peeled and chopped
1 large pinch of Mexican oregano
1/2 large onion, chopped
1 Large can whole hominy

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.

Skillet Ham Casserole

Submitted By: Edie WartherStudent Name: Timothy Warther
Serves: 4

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

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.

Sloppy Joe Sliders

Submitted By: Maurita KrysickStudent Name: Sean Srysick

Ingredients

2 lb ground beef
1 1/2 cup ketchup
1/4 cup lemon juice
8 tb brown sugar
1 tsp Worcestershire sauce
1/2 tsp mustard
1/4 to 1/2 cup water
Salt and pepper to taste

Directions

Brown ground beef. Add remaining ingredients. Simmer 30 min or more.
Serve on mini hamburger buns.

Comments

You can serve on full-size bun if you prefer. Can be made in large batches - decrease water. This is my own homemade recipe.

Southwestern Taco Pot Pie

Submitted By: Teresa StoeckleStudent Name: 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

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.

Spinach Pie

Submitted By: Pat DePalmaStudent Name: Karissa DePalma

Ingredients

4 packages of frozen spinach
3 eggs
1 tsp of vegetable oil
1 cup of bread crumbs
1 16oz of cottage cheese
1 16oz of feta cheese
2 onions
10 scallions
butter

Directions

Saute onions an 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.

Steak Burger

Submitted By: DadStudent Name: David Stinebaugh

Ingredients

50% lean ground beef
50% regular ground beef
3 skinned sausages of your choice (hot or mild) per 2 lb ground beef
1 pack Lipton onion soup mix
Worcestershire Sauce
Ketchup as a binder
A little A1 steak sauce
McCormick’s smoky sweet pepper blend seasoning

Directions

Mix together all ingredients and make some big football player sized burgers. Cook on an open flame.
Add cheese and top with bacon if you like

Three Cheese Spaghetti Pie

Submitted By: Denise CiottiStudent Name: Bianca Ciotti

Ingredients

9 tbsp olive oil
3/4 lb spaghetti
5 garlic cloves coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved or 1 14.5oz can petite diced tomatoes
2 tsp kosher salt
Freshly ground black pepper
4 eggs
1 cup heavy cream
1 tsp red pepper flakes, optional
6 fresh basil leaves, chopped
4 oz asiago, grated
8 oz fontina or fresh mozzarella, crumbled/cubed
4 oz Parmesan, shredded
Fresh basil leaves for garnish
Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet

Directions

Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.
Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, cheeses and the tomato mixture. Mix in the spaghetti.
Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.
Slice the pie into 6 to 8 pieces and garnish with the dusting of Parmesan and basil leaves before serving.

Tortellini and Spinach Casserole

Submitted By: Diane NovakStudent Name: Ryan NovakServes: 12

Ingredients

2 (10 oz) pakc frozen cheese tortellini
1 lb fresh mushrooms, sliced
1 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper
1/2 cup butter, divided
12 oz evaporated milk
8 oz brick cheese, cubed
3 10-oz pack frozen chopped spinach (thaw and squeeze dry)
2 cup shredded part-skim mozzarella cheese

Directions

Cook tortellini according to package directions. In large skillet melt 1/4 cup butter. Saute mushrooms, garlic powder, onion powder, and pepper until mushrooms are tender. Remove and keep warm.
In same skillet, combine milk and remaining butter. Bring to gentle boil. Stir in brick cheese. Stir and cook until smooth. Drain Tortellini, place in large bowl. Stir in mushroom mixture and spinach. Add cheese sauce and toss to coat.
Transfer to greased 3-quart baking dish. Sprinkle with mozzarella cheese. Cover and bake at 350 F for 15 minutes. Uncover, bake 5 to 10 minutes or until heated through and cheese is melted.

Tunisian Vegetable Stew

Submitted By: Tracey WalshStudent Name: Melissa Walsh

Ingredients

1 1/2 cup thinly sliced onions
2 tbsp olive oil
3 cup thinly sliced cabbage
dash salt
1 lg green bell pepper, cut into thin strips
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/8 tsp cayenne (or to taste)
3 cup undrained canned tomatoes, chopped (28-ounce can)
1 1/2 cup drained cooked chick peas (16-ounce can)
1/3 cup currants or raisins (optional)
1 tbsp fresh lemon juice
salt to taste
grated feta cheese
toasted slivered almonds (optional)

Directions

In a large skillet, saute onions in olive oil until softened (about 5 minutes).
Add cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally.
Add bell pepper, coriander, turmeric, cinnamon, and cayenne and saute for another minute.
Stir in tomatoes, chick peas, (and optional currants or raisins), and simmer, covered, for about 15 minutes, until the vegetables are just tender.
Add lemon juice and salt to taste.
Top with feta, and roasted almonds if you like. (and rice!)

Comments

OK so my daughter always joked that she couldn’t wait to go to school (Maryland) to get away from my “TVS” as we call it at our house. Really, she likes the recipe, and one day she will appreciate that I encouraged her to eat healthfully. This recipe has to be tried to be appreciated. You will not regret it.

Turkey Casserole

Submitted By: Diana FlanaganStudent Name: Natalie Flanagan

Ingredients

1/2 c chopped onion
1/4 c chopped celery
1/2 c broth
3 c chopped cooked turkey or chicken
1 pkg (12) corn tortillas, torn into bite-size pieces
1 or 2 (4-oz) can chopped green chili
1 (10-oz) can reduced sodium cream of chicken soup
1 tsp pepper
1 c shredded cheddar cheese
1 c shredded Jack cheese

Directions

Combine onion, celery and broth in saucepan and simmer for 5 minutes.
In a large bowl, stir together this mixture and turkey, corn tortilla, chili pepper, soup and pepper.
Reserve 1 1/2 cup mixed cheese. Stir remaining cheese into mixture. Transfer to a lightly greased 13 x 9 x 2-inch baking dish. Top with salsa and reserved cheeses. Bake at 350 degrees for about 30 minutes

Vegan Carrot Soup

Submitted By: Dorothy CohenStudent Name: Margot Cohen

Ingredients

1 quart of vegetable broth
1 lb of 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 of orange juice
Dill sprigs for garnish

Directions

Combine broth, carrots, pototo, 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.

Wheatberry Salad

Submitted By: Dorothy CohenStudent Name: 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.)

Comments

Can serve immediately. Stays well several days in fridge.