Quick Navigation

Northern Illinois University

Nutrition, Dietetics and Hospitality Luncheons in the Pheasant Room

Fall 2003 Recipes


---- To print individual recipes, highlight the recipes you want to print, and then go to Print, File, Print Selection. ---

Recipe Name: Strawberry Rose Gelatin   Cooking Temp:
Recipe Yield: 12 ea Helpful Hints: To unmold, briefly place mold in warm water bath. 
Cooking Time:
INGREDIENTS AMOUNTS PROCEDURES
Water, boiling 1 c Spray rose shaped cake pan with cooking spray.

Boil water. Dissolve gelatin in the boiling water.  Transfer water and gelatin into large mixing bowl.

Stir in cold water, vinegar, and salt. Cool to room temp.

Add sour cream to room temperature gelatin mixture and mix until smooth.  Pour into rose mold to set. Refrigerate overnight.

Right before serving, remove gelatin from molds and place on a glass raised platter lined with green leaf lettuce leaves.

Garnish with 3 mint leaves as petals atop dollop of whipped cream.
Gelatin, strawberry 2/3 c
Water, ice cold 1 c
Vinegar, white 6 T
Salt pinch
Sour cream 15 oz
Green leaf lettuce 3 leaves
   
GARNISH  
Whipped cream 1 dollop
Mint leaves 3 ea
   
   
   

Week I: Thursday, September 19th
A Picnic in the Park

Miniature Cheese Cakes

Recipe Name: Miniature Cheese Cakes     Cooking Time:  20 minutes 
Recipe Yield:  1 dozen cakes   
Cooking Temp:  350°F  
Ingredients Amounts Procedures
Cream Cheese 2 - 8 oz packages Cream the cream cheese until fluffy.  Add eggs, sugar, and vanilla until smooth.  Place the wafers with the round part on the bottom of the paper cups in the muffin tin.  Put the filling 2/3 of the way full on top of each wafer.  Bake at 350°F for 20 minutes.  Cool, and place cherry pie filling on top of each cake.  Makes 1 dozen cakes.
Sugar 3/4 c
Eggs 2
Vanilla 1 t
Cherry Pie Filling 1 c
Vanilla Wafers 12 ea
   
   

Week II: Tuesday, September 23
An Italian Affair 

Vegetarian Risotto

Recipe Name:  Vegetarian Risotto   Cooking Time: 45 minutes
Recipe Yield:  4  Celebrate Italy!
Cooking Temp:  Medium heat
Ingredients Amounts Procedures
Canola Oil 1 T In a medium saucepan coated with oil, sweat the onions and garlic on medium heat.  Season.  Add the rice and saute the rice for 3-5 minutes.  Add wine and let rice completely absorb.  Slowly add the hot stock, 1 ladle at a time while stirring.  The rice needs to completely absorb the stock before another ladle is added.  Stir the risotto often. The risotto is done when a creamy texture is achieved.  Check for seasoning.
 Yellow Onions 2
Minced Garlic 1 T
Arborio Rice 1 lb.
White Wine 1/2 c
Vegetable Stock 32-48 oz
salt
black pepper 		1/8 t each

From Thursday, September 25th: 
Soul Food

Recipe Name:  New Year's Black-eyed Peas   Cooking Time: About an hour
Soak Beans overnight!!
Recipe Yield:  6 - 8   
Cooking Temp:  Boil to simmer
Ingredients Amounts Procedures
Dried black-eyed peas, soaked 1 pound Rinse the soaked beans and set aside. (the beans should be soaked overnight).  Dice celery, chop onions, and mince garlic.  Heat oil in a large heavy pot.  Add the celery, onions, and garlic and sauté over medium heat for 4 to 5 minutes.  Crush the thyme and add to the pot.Stir in the black pepper, cayenne, ham bone, water and the soaked peas.  Bring to a boil.  Cover, reduce heat to low, and cook for 45 minutes or until the peas are tender but not mushy.Remove the ham from the broth and shred coarsely, or cut the meat from the bone and stir back into the pot.  Stir in salt if desiredIf the peas become too dry during the cooking, heat a little water and add as needed.
Celery stalks 2 ea
Onions (medium) 2 ea
Garlic cloves 4 ea
Vegetable oil 3 T
Dried thyme 1/2 t
Ground black pepper 1/2 t
Cayenne 1/4 t
Meaty ham bone 1 ea
Water 4 c
Salt 1 t

Tuesday, September 30th: 
Taste of Northern India

Gajar Halwa  (Carrot Dessert)

Recipe Name:  Gajar Halwa (Carrot Dessert)   Cooking Time: 45 minutes
Recipe Yield: 6   
Cooking Temp:  212 F
Ingredients Amounts Procedures
Water 14 oz Add water and condensed milk; bring to a boil.  Add carrots and cook over low heat for 45 minutes, stirring occasionally.  Add oil gradually. Cook until fat begins to separate. Then add almonds and raisins. 

May be eaten hot or cold. Makes 6 servings.
Sweetened Condensed Milk 14-oz can
Grated Carrots 2 c
Cooking Oil 1 c
Chopped, Blanched Almonds 2T
Chopped Raisins 2T

From Thursday, October 1st: 
I Love Lucy 50s Potluck

Strawberry Pear Gelatin

Recipe Name: Strawberry Pear Gelatin     Cooking Time: 2 minutes
Set Time: overnight  
Recipe Yield: 12-16 Servings    
Cooking Temp: 212 F 
Ingredients Amounts Procedures
Water varies Drain pears but reserve juice.  Chop the pears and set aside.  Add water to the pear juice to measure 3 cups.  Place in a saucepan; bring to a boil.  Transfer to a large bowl.  Add gelatin and stir until dissolved.  Whisk in cream cheese until smooth.  Refrigerate until slightly thickened.  Whisk in whipped topping and refrigerate until firm.  Cut into squares.  Garnish with mandarin oranges if desired.  Makes 12-16 servings.
Canned pears 29 oz
Strawberry gelatin 6 oz
Cream cheese, cubed, softened 8 oz
Frozen whipped topping, thawed 8 oz
Mandarin oranges  

Tuesday, October 7th: 
Little Italy

Baked Pesto Chicken

Recipe Name: Baked Pesto Chicken    Cooking Time: 35-40
Recipe Yield:  4   
Cooking Temp:  400
Ingredients Amounts Procedures
chicken breast 4/4oz breasts Preheat oven to 400°.

To make pesto place basil leaves and garlic in food processor and process until leaves are finely chopped.  Add cheese and process until combined.  With food processor still running add olive oil in a slow steady stream.  Process until well mixed.

Tossed pesto and chicken in large bowl and place on lightly greased baking sheet. Bake at 400 for 35-40 min. until no longer pink in the center.  Remove chicken from oven and top with cheese and one slice of tomato. Place bake into oven until cheese is melted.
tomato, red 1
shredded mozzarella 3/4 c
pesto sauce:  
basil leaves well packed 3/4 c
garlic cloves crushed 1
parmesan cheese  1/4 c
olive oil 1/3 c

Thursday, 10/9 
Journey through the Middle East

Crispy Falafel Patties

Recipe Name: Crispy Falafel Patties    Cooking Time: 
Recipe Yield:  5-10   
Cooking Temp:  
Ingredients Amounts Procedures
Canned garbanzo beans, drained 1/2 pound Dry beans as much as possible (use paper towels if needed) and blend until smooth in a food processor.  Add salt, pepper, coriander, and baking soda.  Blend until smooth and soft.  Add onion, garlic, and parsley; knead gently.  If  mixture is too moist, add flour to keep mix together.  To form patties, take small balls and shape into patties approximately 2 inches in diameter and 1/4 inch thick. Heat at least 2 inches of oil in a deep pan.  Fry the patties in small batches, avoiding crowding.  Fry until crisp and brown, turning once.  Remove cooked patties with a slotted spoon and transport to a paper towel-lined pan to drain.  Serve hot; hummus make a wonderful companion to this dish.
Canned kidney beans, drained 1/2 pound
Salt 1/8 tsp
Black pepper 1-2 tsp
Coriander 1-2 tsp
White Onion 1 large
Garlic cloves, minced 5 ea
Finely chopped fresh parsley 2/3 c
Light vegetable oil or sunflower oil for frying  to taste

Tuesday, 10/21,
"Apple of My Eye"

Red Raspberry Applesauce Salad

Recipe Name:  Red Raspberry Applesauce Salad   Cooking Time: 
Recipe Yield:   10-12 servings  
Cooking Temp:  
Ingredients Amounts Procedures
Raspberry Jello 6 oz. Dissolve jello in boiling water.  Add other ingredients.  Stir well.  Chill until set.
Frozen Raspberries, in syrup, thawed 6 oz
Boiling water 2 cups
Applesauce, unsweetened 2 cups
   

Thursday, 10/23,
"My big fat-Italian wedding"

Chicken-Piccata

Recipe Name:  Chicken-Piccata   Cooking Time: 
Recipe Yield:   4  
Cooking Temp:  
Ingredients Amounts Procedures
Skinless, boneless chicken breasts 4 each Flatten the chicken breasts to 1/4" thick, wrapping them in cling film and hitting them with a wooden meat hammer.  Remove the cling film and dredge with the flour. 

Heat the butter in a large frying pan and cook the chicken for 5-6 minutes, turning once until the chicken is cooked through.  Remove the chicken and keep it warm. Pour the stock, vermouth, lemon zest and juice into the pan, bring to the boil and reduce.  It will thicken a little with any remaining flour in the pan.  Remove from the heat and stir in the parsley.

Serve the chicken with the sauce.  
Flour to dredge the chicken 1/2 C
Salt and black pepper 1 1/2 t
Butter 3 oz
Chicken Stock 4 fl oz
Noily Prat or alternative dry vermouth 4 fl oz
Zest and juice of lemon 1 each
Chopped Parsley for garnish 1/4 cup

Tuesday, October 28, 2003
"Halloween"

Mexican Pepper and Bean Lasagna

Recipe Name:  Mexican Pepper and Bean Lasagna   Cooking Time: 45-50 min
Recipe Yield: 8-10 servings   
Cooking Temp:  350
Ingredients Amounts Procedures
red and yellow or green peppers 2 1. Preheat oven to 350. Core and seed peppers, then chop. Slice onion in half. Place cut side down on board. Thinly slice. Drain and rinse beans. 

2. Lightly coat a large wide saucepan with oil and set over medium heat. Add peppers and onion. Stir often until softened. Stir in beans and pasta sauce. Bring to a boil. stirring often. Remove from heat. In a large bowl stir ricotta with cumin, thyme, chili flakes , salt and pepper.

3. Spread enough sauce to barley cover bottom of a 9 by 13 dish. Cover with 4-5 noodles. Dont overlap. Spoon half the ricotta mixture in dollops overtop, then spread toward edges. Pour half of the sauce over top, then smooth surface. Sprinkle with 1 cup grated cheese. Top with 4-5 noodles, remaining ricotta mixture, and 1 cup cheese. Finish with noodles, gently pressing them down. Cover with remaining sauce and sprinkle with remaining cheese.

4. Bake, uncovered, on 350, until a knife inserted in center feels warm. 45-50 minutes. Remove and sprinkle with coriander. Let stand 10 minutes.
large onion 1
black beans 19 oz
kidney or romano beans 19oz
tomato based pasta sauce 3 cups
extra smooth ricotta cheese 17 oz
cumin and dried thyme leaves 2 tsp
chili flakes 1 tsp
salt and fresh ground pepper 1/2 tsp
oven ready lasagna noodles 12-14
monterey jack or cheddar cheese 3 cups
coarsely chopped fresh coriander 1/3 cup

Thursday, October, 30, 2003
"Tex Mex Party"

Guacamole Salad with Zucchini 

Recipe Name:  Guacamole Salad with Zucchini   Cooking Time: 40 min
Recipe Yield: 4 servings  
Cooking Temp:  N/A
Ingredients Amounts Procedures
fresh Zucchini 2 small Wash and stem the zucchini and grate coarsely on a cheese grater. Mix with tomatoes, onions, and chopped green chiles, Add the cilantro. Peel and seed the ripe avocados. In a large bowl mash the avocados with a fork. Stir in the oil and vegetables and mix well. Add the lime juice and season with salt.
peeled and chopped tomatoes 1 cup
chopped green onions 1/4 cup
roasted, seeded, chopped green chiles 1/2 cup
chopped cilantro leaves 1/4 cup
ripe avocados 3 each
vegetable oil 3 Tbsp
lime juice 1 Tbsp
salt to taste

Tuesday, November 4, 2003
"Secret Mediterranean Garden"

Spinach-Ziti Casserole

Recipe Name: Spinach-Ziti Casserole   Cooking Time: 45 min
Recipe Yield: 6   
Cooking Temp:  350
Ingredients Amounts Procedures
water 5 c. Preheat oven to 350 degrees

Boil water. Add pasta and cook uncovered until firm but tender, drain.

Cook spinach.  Add cream of mushroom soup and all ingredients except pasta and mozzeralla cheese.

Combine with pasta in a casserole pan. Top with mozzarella cheese

Cook in oven for 45 min. 
penne pasta 1/2 lb
spinach, frozen, chopped 1/2 lb
cream of mushroom soup 5 c.
mozzarella cheese, shredded 2.5 oz
parmesan cheese, shredded 1/4 c.
butter 1 1/2 T.
onion, chopped 1/4 c.
garlic, chopped 3 ea

Thursday, November 6, 2003
"Winter Delights"

Corn Bread

Recipe Name: Corn Bread   Cooking Time: 20-25 min
Recipe Yield:  12  
Cooking Temp:  400
Ingredients Amounts Procedures
Albers yellow corn meal 1 c 1. Preheat oven to 400 F.  Grease 8-inch-square baking pan.

2. Combine corn meal, flour, sugar, baking powder and salt in medium bowl.  Combine milk, vegetable oil and egg in small bowl; mix well.  Add milk mixture to flour mixture; stir just until blended.  Pour into prepared baking pan.

3. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
all-purpose flour 3/4 c
granulated sugar 1/4 c
baking powder 1 T
salt 1 t
milk 1 1/4 c
vegetable oil 1/3 c
large egg, lightly beaten 1 ea

Tuesday, 11/11
Mama's Home Cookin

Raspberry Pecan Bread

Recipe Name: Raspberry Pecan Bread   Cooking Time: 45-50 min
Recipe Yield: 12   
Cooking Temp:  350 F
Ingredients Amounts Procedures
MARGARINE 1/2 c Cream together margarine and sugar. Add eggs to creamed mixture. Sift flour baking powder, baking soda, and salt together. Add alternately with sour cream.  Fold raspberries and pecans into batter. Pour batter into sprayed and floured 9x5x3 inch loaf pan. Bake in preheated 350 F oven for 45-50 minutes. Allow to cool in pan for 10 minutes before putting on cooling rack.

*****To keep raspberries from bleeding, add to flour while still frozen and coat with the flour.****
SUGAR 2/3 c
EGGS 2 EA
FLOUR 2 c
BAKING POWDER 1 t
BAKING SODA 1/2 t
SALT 1/2 t
SOUR CREAM 1/4 c
RASPBERRIES, FROZEN 1 1/2 c
PECANS, CHOPPED 1/2 c

Thursday November 13, 2003

Vegan Bean Burritos

Recipe Name: Vegan Bean Burritos   Cooking Time: 10 minutes
Recipe Yield: 4 servings  
Cooking Temp:  425 degrees
Ingredients Amounts Procedures
Light Red Kidney Beans Dried 16 oz Place kidney Beans in a medium bowl.  Mash to desired consistency.  In medium skillet add oil and  place over medium heat.  Add onion, red pepper, and garlic and sauté for 5 minutes.  Stir in cumin, coriander and white pepper.  Cook 1 minute and remove from heat.  Add onion mixture and corn to beans.  Stir well.  Divide Bean mixture evenly among tortillas, spreading to edges.  Sprinkle 3 T cheese down center of each tortilla.  Roll up; Place seam side down on a baking sheet.  Bake at 425 for 5 minutes or until thoroughly heated.  Spoon salsa over burritos.  Serve warm.
Vegetable Oil 1 t
Chopped Onion 1/2 c
Diced Red Pepper 1/2 c
Garlic Minced 1 ea
Ground Cumin 3/4 t
Ground Coriander 1/2
White Pepper 1/8 t
Frozen Whole Kernel Corn 1/2 c
Flour Tortillas 4 (8 ")
Shredded Cheddar Cheese 3/4 c
Commercial Medium Salsa 1 c

Tuesday, November 18, 2003. 
A Day In Paris

Stuffed cabbage Rolls

Recipe Name: Stuffed cabbage Rolls   Cooking Time: 25 -30 minutes
Recipe Yield: 5-8  
Cooking Temp: 300 degrees 
Ingredients Amounts Procedures
Cabbage, Green , head 1 head Part 1:  Unthaw corn. Shred cheddar cheese, chop onions into ½ in pieces, and dice zucchini. 

Part 2: Precook Brown rice on stove top for 4 to 5 minutes. While cooking rice, sauté onions and zucchini in a sauce pan with vegetable oil until crisp-tender, about 10 minutes. Once this is done, stir in rice, corn, salt, pepper, basil, caraway seeds, half of the chili sauce, and 2/3 of the shredded cheddar cheese.

Part 3: Steam the cabbage for approximately 2 to 3 minutes, only long enough to be able to easily pull off leaves. ** you may have to put cabbage back to steam to soften under leaves. Drain cabbage head and pull off leaves carefully , trying to get similar size leaves.

Part 4: Place curved end of the leaf down and place 3 T of rice mix in the center of the leaf. **Careful not to overstuff** . fold in side edge and then fold down the top of the leaf. Next, fold the bottom ( core) end up over the top. Hold together and place 2 toothpicks into the roll to keep roll from opening.

Part 5: Place rolls in 9/13 baking sheet and pour vegetable broth on top. Cover and cook in the oven for 20 to 30 minutes or until up to temp. then place the rest of the chili sauce and sprinkle rest of the shredded cheddar cheese onto the top of the cabbage rolls just before serving.
Vegetable Oil 1 t
Onion, Chopped, Medium 2.5 each
Zucchini,medium,shredded 1.5 each
Frozen Sweet Corn Kernels 4 Oz
Instant Brown rice, uncooked 5.5 oz
Salt ½ t
Black Pepper, ground ½ t
Whole Dried basil Leaves 1 t
Caraway seeds 1 t
Chili sauce ½ lb
Cheddar cheese, shredded 4 oz
Vegetable Base ½ t
Water ½ c

Thursday, November 20th

Lemon Pound Cake

Recipe Name: Lemon Pound Cake   Cooking Time: 60 min
Recipe Yield: 16 (1 pan) Bundt pan/angel food pan
Cooking Temp:  350
Ingredients Amounts Procedures
Granulated Sugar 2  3/4 cup Preheat oven to 350. Grease pan well. In a medium sized bowl combine the flour, baking powder, lemon peel, and salt.  In a mixer bowl beat sugar, margarine, lemon extract and eggs on low speed, scraping bowl constantly for 30 seconds. Beat on medium speed for 5 minutes, scraping bowl occasionally. Beat in 1/3 of flour mixture, then 1/2 of milk, 1/3 flour, 1/2 milk,  1/3 flour. Evenly pour batter into greased pan. Bake for 60 minutes or until toothpick inserted into center comes out clean, and cake is golden brown.  Cool for 20 minutes and remove from pan.
Butter, softened 1  1/4 cup
lemon extract 1 tsp.
eggs 5 each
all purpose flour 3 cups
Baking Powder 1 tsp.
salt 1/4 tsp.
Evaporated Milk 1 cup
lemon peel  

Tuesday, November 25th
Thanksgiving

Mr. Schwump's Sweet Potato Souffle

Recipe Name: Mr. Schwump's Sweet Potato Souffle   Cooking Time: 35 minutes
Recipe Yield:  6  Worth standing in line for !!
Cooking Temp:  350°
Ingredients Amounts Procedures
Sweet potatoes, cooked, mashed 3 c Grease a baking dish.  In a mixing bowl, combine the sweet potatoes, orange juice, milk, vanilla, sugar, salt, 3 T of butter, and cinnamon.  Beat until fluffy, and pour into the prepared baking dish.  Melt the remaining butter and add the brown sugar, flour, and pecans.  Sprinkle the mixture over the potatoes.  Bake in a 350° oven for 35 minutes.  Top with marshmallows and bake until browned.
Orange juice 1/2 c
Milk 1/2 c
Vanilla extract 1 t
Sugar 1/2 c
Salt 1/2 t
Butter, melted 6 T
Cinnamon as needed
Brown sugar 1/2 c
Flour, all-purpose 1/3 c
Pecans, chopped 1 c
Marshmallows as needed