Spring 2004 Recipes
---- To print individual recipes, highlight the recipes you want to print, and then go to Print, File, Print Selection. ---
Week I: Thursday, Feb. 26th
Kristen Bouchard
| Recipe Name: TVP Burgers |
|
Cooking Time: 10 minutes
|
| Recipe Yield: 3 each
|
|
| Cooking Temp: |
| Ingredients |
Amounts |
Procedures |
| Vegex cube or vegetable bouillon |
1 ea |
Add Vegex, Spike, Onion powder, and Gravy master to boiling water. Pour over TVP and let soak for 10 minutes. Sauté onion in oil. Add to soaked TVP. Add chili powder, garlic powder, pepper, oregano, and soy sauce. Add flour and stir until mixed well. Mold and flatten into 3 patties. Fry in a small amount of oil until nicely browned on each side. Serve on whole wheat roll or pita pocket with your favorite toppings. |
| Spike (can be purchased from Jewel) |
1 t |
| Onion powder |
1/2 t |
| Gravy Master |
1 t |
| Dry TVP |
1 c |
| Water |
1 c |
| Onion, diced |
1 small |
| Oil |
1 T |
| Chili powder |
1/4 t |
| Garlic powder |
1/4 t |
| Black pepper |
pinch |
| Oregano |
1/2 t |
| Soy sauce |
1 T |
| White flour |
1/4 c |
Week II: Tuesday, March 2nd
Katrina Idec
| Ingredients |
Amounts |
Procedures |
| Potatoes, medium |
4 # |
Wash, cook, and mash potatoes. Beat in soft cream cheese, sour cream, butter, and seasonings. Bake at 350° for 30 minutes. |
| Cream cheese |
8 oz |
| Sour cream |
1 c |
| Salt |
2 t |
| Pepper |
2 t |
| Parsley, chopped |
1/4 c |
| Paprika |
1/4 t |
| Butter |
1 T |
Tuesday, March 16th
Kristin Mosbarger
| Recipe Name: Irish Carrot Soup |
|
Cooking Time: 30-40 min |
|
Recipe Yield: 8 |
|
|
Cooking Temp: medium heat |
| Ingredients |
Amounts |
Procedures |
| Margarine |
1 T |
Heat oil and butter in large, heavy saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 c broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to saucepan; mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. Whisk cream in medium bowl just until slightly thickened, about 10 seconds.Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley. Enjoy! |
| Olive oil (extra virgin) |
1 T |
| Carrots, peeled, sliced |
2 # |
| Onion, chopped |
1 large |
| Garlic cloves, peeled |
6 ea |
| Cloves, whole |
5 ea |
| Vegetable broth, canned |
4 c |
| Lemon juice |
1 T |
| Sugar |
1/8 t |
| Whipping cream, chilled |
1/4 c |
| Parsley, fresh, chopped |
garnish |
Thursday, March, 18th
Kim Mahoney
| Ingredients |
Amounts |
Procedures |
| Butter (or margarine) |
1/2 c |
In a medium bowl, cream the butter and brown sugar until fluffy. In a separate bowl, combine the flour and cracker crumbs. Add to the creamed mixture, mixing well. Press onto the bottom of a greased 9-inch square pan. Sprinkle over with marshmallows and chocolate morsels.
Bake at 375° for 15-20 minutes or until golden brown. Cool before cutting into bars. |
| Brown sugar, packed |
1/2 c |
| Flour, all-purpose |
1 c |
| Graham cracker crumbs |
1/2 c |
| Miniature marshmallows |
2 c |
| Chocolate morsels, semisweet |
1 - 6 oz package |
| |
|
| |
|
Tuesday, March 23rd
Jennifer Peel
| Recipe Name: Haupia (Coconut Pudding) |
|
Cooking Time: 5-10 minutes |
| Recipe Yield: 36 |
Cooking Temp: med heat |
| Ingredients |
Amounts |
Procedures |
| Coconut milk, frozen |
3 c |
Thaw coconut milk.
In a saucepan, combine coconut milk and sugar. Gradually mix in cornstarch. Add vanilla and salt. Stir and cook on medium heat until thickened.
Pour into an oiled 9-inch square pan. Chill for at least 1 hour. Cut into 36 squares. |
| Sugar |
1/2 c |
| Cornstarch |
1/2 c |
| Vanilla |
1/2 t |
| Salt |
pinch |
| |
|
Thursday, March 25th
Kim Elrick
| Recipe Name: Walnut Thumbprints |
|
Cooking Time: 10 minutes |
| Recipe Yield: 3 1/2 dozen |
|
| Cooking Temp: 350°F |
| Ingredients |
Amounts |
Procedures |
| Flour, all-purpose |
2 c |
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Beat in the egg and vanilla. On low speed, gradually add the flour mixture.
Put the walnuts in a shallow bowl. Shape heaping spoonfuls of the dough into 1 inch balls and roll in the walnuts, pressing to coat. Place about 2 inches apart onto ungreased baking sheets, and with your thumb, make a deep depression in the center of each cookie. If using jam, spoon 1/2 t into each hollow.
Bake for 10 minutes, or until golden around the edges. If using chocolate kisses, immediately press a kiss into each hot cookie. Cool the cookies for 3 minutes on the baking sheets, then transfer to wire racks to cool completely. |
| Baking powder |
1/2 t |
| Salt |
1/4 t |
| Butter, unsalted |
10 T |
| Sugar, granulated |
1/2 c |
| Brown sugar, lightly packed |
1/4 c |
| Eggs |
1 ea |
| Vanilla extract |
1 t |
| Walnuts, finely chopped |
1 c |
| Raspberry jam Chocolate kisses |
2/3 c 42 ea |
Tuesday, March 30th
Meg Duellman
| Recipe Name: Italian Love Cake |
|
Cooking Time: 35-40 min |
| Recipe Yield: 18 |
|
| Cooking Temp: 350°F |
| Ingredients |
Amounts |
Procedures |
| Flour, all-purpose |
2 1/2 c |
For Chocolate cake:
Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add in cocoa. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Pour batter into greased and floured 9x13 inch pan. Set aside.
For Topping:
Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter. Bake at 350°F for 75 minutes if using glass dish, 90 minutes if using metal pan.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake. |
| Baking powder |
1 T |
| Salt |
3/4 t |
| Sugar |
1 1/2 c |
| Shortening |
1/2 c |
| Cocoa |
1/4 c |
| Eggs |
2 ea |
| Milk |
1 c |
| Vanilla extract |
1 t |
| Ricotta cheese |
2 pt |
| Sugar |
3/4 c |
| Vanilla extract |
1 t |
| Eggs |
4 ea |
| Package of instant chocolate pudding mix |
3.9 oz |
| Milk |
1 c |
| Whipped Topping, frozen, thawed |
12 oz |
Thursday, April 1st
Lauren Przybylski
| Ingredients |
Amounts |
Procedures |
| Flour, all-purpose |
2 1/2 c |
Preheat oven to 350°. In a large mixing bowl combine all of the ingredients. Pour the batter into 2 well-greased loaf pans. Bake for 1 hour. |
| Powdered milk |
1/4 c |
| Wheat germ |
1/2 c |
| Baking soda |
2 t |
| Baking powder |
1/2 t |
| Sugar |
1 c |
| Brown sugar, packed |
1 c |
| Cinnamon |
3 t |
| Nutmeg, ground |
1/2 t |
| Oil |
1 c |
| Eggs, beaten |
3 ea |
| Vanilla extract |
3 t |
| Nuts, chopped |
1 c |
| Zucchini, grated, peeled |
2 c |
Tuesday, April 6th
Yecenia Mojica
| Ingredients |
Amounts |
Procedures |
| Eggs |
5 ea |
Grease and flour a 8 x 12 inch pan. Preheat the oven to 350°F.
Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 c sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 t of vanilla. Sift the flour, and stir into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
Blend the sweetened condensed milk, evaporated milk, milk, and 1 T vanilla. Pour this syrup over the cooled cake.
Frost with whipping cream. Sprinkle scraped chocolate. |
| Sugar, white |
1 c |
| Flour, self-rising |
1 c |
| Vanilla extract |
1 t |
| Condensed milk, sweetened |
14 oz |
| Evaporated milk |
12 oz |
| Milk |
1 c |
| Vanilla extract |
1 T |
| Whipping cream |
1/2 bag |
