Nutrition, Dietetics and Hospitality Luncheons in the Pheasant Room

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Spring 2006 Recipes

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Theme: Taste Something New
Manager: Kristin Woolbright
Date: 1/31/06

Recipe Name:  Artichoke Hearts w/ Garlic		Cooking Temp: 160°
Recipe Yield: 6 servings		Helpful Hints: If garlic is not purchased minced, mince in food processor.
Cooking Time: 30 min
INGREDIENTS	AMOUNTS	PROCEDURES
Olive oil	1/4 c	Steam canned artichoke hearts for 5-8 minutes. In the microwave, add olive oil and garlic.  Cook for 1 minute.  Add 2 T of the fresh parsley and all of the salt and pepper and cook for an additional minute. Once artichokes have reached an internal temp of 145 and are tender, poor the pan mixture over artichokes and stir well.  Sprinkle the remaining parsley over the artichokes.
Garlic, minced	3/4 oz
Artichoke hearts, canned	1 1/3#
Salt	1/4 t
Pepper	1/4
Parsley	3T

Theme: Groundhog's Day
Manager: Kristin Woolbright
Date: 2/2/06

Recipe Name:  Tomato Bisque		Cooking Temp: High
Recipe Yield: 12 ea		Helpful Hints:
Cooking Time: 1 hr
INGREDIENTS	AMOUNTS	PROCEDURES
Vegetable oil	1 1/2 T	Heat oil in sauce pan.  Sautee onion, celery, and carrots until tender. Add tomato soup, water, and diced tomatoes. Heat soup to just below boiling.  Simmer 15-20 minutes. Just before serving, stir in cream, salt, and oregano and bring back to temp (180°). Garnish with cheese and chives.
Spanish onions, diced	1/4 #
Celery, diced	1/4 #
Carrots, diced	1/4 #
Tomatoes, canned, diced	1/4 #
Tomato soup	32 oz
Water	1 qt
Heavy cream	1/2 c, 2T
Salt	2 t
Oregano	2 t
Garnish
Cheddar cheese, shredded	3 c
Chopped chives	1 c

Theme: Ristorante Italiano
Manager: Sarah Timmerman
Date: 2/7/06

Recipe Name:		Cooking Temp:
Recipe Yield:		Helpful Hints:
Cooking Time:
INGREDIENTS	AMOUNTS	PROCEDURES

Theme: Chinese New Year
Manager: Vanessa Young
Date: 2/9/06

Recipe Name: Chicken w/ Roasted Cashew Nuts		Cooking Temp: High heat
Recipe Yield: 4 servings		Helpful Hints:
Cooking Time: 15 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Marinade		Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the chicken and garlic; stir-fry for 2 minutes. Add the asparagus, carrot, and stock. Cook until the vegetables are tender-crisp, about 3 minutes. Add the water chestnuts, garlic, and soy sauce; cook for 1 minute. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Add the cashews and toss to coat.
Oyster sauce	1 T
White pepper	1/4 t
Boneless, skinless chicken breasts, cut into 1/2" cubes	12 oz
Vegetable oil	2 T
Carrot, thinly sliced	2 medium
Chicken stock	1/2 c
Sliced water chestnuts	8 oz can
Garlic, minced	3 cloves
Light soy sauce	1/4 c
Cornstarch	1 t
Cashews	2/3 c
Broccoli florets	4 oz

Theme: Happy Valentine's Day
Manager: Anuja Parikh
Date: 2/14/06

Recipe Name: Heavenly Spinach Pie		Cooking Temp: 350F
Recipe Yield: 8 servings		Helpful Hints:
Cooking Time: 40 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Low fat cottage cheese	16 oz	Preheat oven to 350F. Mix all ingredients until well blended. Pour into greased 9" pie plate. Bake 40 minutes or until center is set.
Frozen chopped spinach, thawed, well drained	10 oz
2% reduced fat shredded mozzarella cheese	1 c
Egg, beaten	4 ea
Roasted red peppers, well drained, chopped	7 oz
Grated parmesan cheese	1/3 c
Dried oregano leaves	1 t

Theme: Market Sampler
Manager: Jennifer Long
Date: 2/16/06

Recipe Name: Lemon Blueberry Cake		Cooking Temp: 350 F
Recipe Yield: 15 pieces		Helpful Hints:
Cooking Time: 45 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Cornmeal	2 T	Preheat oven to 350 F .In a large mixing bowl, combine dry ingredients, set aside. Add remaining ingredients, except blueberries, to the dry mixture, one at a time, stirring constantly until combined and smooth. Gently fold in blueberries. Lightly spray a 7X11 inch baking pan with vegetable oil. Pour batter into the pan and bake for 45 minutes or until toothpick inserted into the center comes our clean.
Unbleached pastry flour	2 C
Baking Powder	1- 1/2 t
Baking soda	1- 1/2 t
Salt	1- 1/2 C
Sugar	1- 1/2 C
Fresh squeezed lemon juice	1/4 C
Canola oil	1/4 C
Egg	1
Egg whites	2
Buttermilk	2/3 C
Vanilla extract	1 T
Blueberries	3 C

Theme: Disney Villain's Feast
Manager: Katie Frew
Date: 2/21/06

Recipe Name: Scar's Pumba Pork Chops		Cooking Temp: 155-165 F
Recipe Yield: 5 servings		Helpful Hints:
Cooking Time: 10-15 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Flour	1/3 c	Mix flour, baking soda, and baking powder. cut in shortening. place in a shallow bowl. Also have shallow bowls for italian dressing and breadcrumbs. Coat the pork chops with, dip into the dresssing, and coat with crumbs. Heat oil over the tilt fry using medium heat. cook pork in oil about 5 minutes untill goldern brown. pan and serve. Make sure the temperature is 155-165 F.
Baking Soda	dash
Baking Powder	2/3 tsp
Vegetable Shortening	1/2 c, 1 T
Italian dressing	1/4 c
Garlic-herb Breadcrumbs, dry	1/2 c
Pork loin chops, boneless	5 each
vegetable oil	1/3 c

Theme: Taste of Egypt
Manager: Noura Hassaballa
Date: 2/23/06

Recipe Name: Baklawa		Cooking Temp: 400F & 300F
Recipe Yield: 18		Helpful Hints:
Cooking Time: 35-50 min.
INGREDIENTS	AMOUNTS	PROCEDURES
walnuts, finely chopped	2c	Mix the walnuts (and almonds if using), sugar, 1/4c of butter, cinnamon and orange blossom water, then set aside. Butter well a 13x9 inch baking pan, then set aside. Taking one sheet of the phyllo dough and place it in the baking dish, then brush with melted butter. Repeat this process until 1/2 of the dough is used. Then place the walnut mixture of the buttered layers and spread evenly. Place one layer of dough on the nut layer and brush with melted butter, then continue this until the rest of the dough is used. Heat the remaining butter, then pour it evenly over the dough. With a sharp knife, carefully cut the pastry into 2 inch squares or diamond shapes. Bake in a preheated oven of 400F for five minutes, then lower the heat to 300F and bake for 30-45 minutes or until the sides are a light shade of brown. **syrup** Place the sugar and the water in a pot over medium heat. Stir constantly for 10 minutes or until the sugar is thoroughly dissolved. Remove from heat then stir in the lemon juice. Return to the heat and bring it to a boil. Remove again and stir in the orange blossom water, then allow the syryp to cool until the pastry is ready. After you have made your syrup, it is important that your pastry is cooked through. You can either broil the top of the pastry briefly, to brown it. or you can cover it with foil if you find that the top is browning too quickly. Once the pastry is finished and lightly browned, spoon the syrup evenly over the hot baklawa. Let the pastry cool for several hours before cutting again into serving portions.
almonds, finely chopped (optional-this is found in Greek Baklava)	1c
sugar	1c
clarified, melted butter	2c
cinnamon	2T
Orange blossom water (mazahar)	1T
phyllo dough	1 lb
***syrup***
sugar	2c
water	1c
lemon juice	2T
orange blossom water	2T

Theme: Soulfood Jazz at Club CDR
Manager: Karen Jenkins
Date: 2/28/06

Recipe Name: Wine Poached Pear Salad		Cooking Temp: 375*F, 40*F
Recipe Yield: 4		Helpful Hints:
Cooking Time: 40 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Pears, firm, ripe, medium	4 whole	Keeping sterns intact, peel and core pears. In stainless steel saucepan, combine pears, wine, cinnamon stick, and peppercorns. Bring to boil; remove from heat. Transfer to large bowl; cover and refrigerate several hours or overnight. Heat oven to 375*F. In medium sized pan, combine walnuts, sugar, and ground cinnamon; mix well. Toast about 10 minutes; set aside to cool. To assemble salads: Arrange greens on plates. Stand pear in center. Surround with cheese and walnuts; sprinkle with cranberries. Garnish with chives.
Port Wine, or red wine	2 cups
Cinnamon Stick	1 whole
Peppercorns	4 whole
Walnuts	1 cup
Sugar	2 tablespoons
Cinnamon, ground	1/4 teaspoon
Lettuce, Bibb	1 head
Lettuce, Red-Oak	1 head
Lettuce, Frisee	1 head
Blue Cheese, Stilton, broken into pieces	1/4 pound
Cranberries, sundried	to your liking
Chives, whole, optional	to your liking

Theme: Brunch
Manager: Amy Besch
Date: 3/2/06

Recipe Name: Peach Cobbler		Cooking Temp: 375* F
Recipe Yield: 8 servings		Helpful Hints:
Cooking Time: 35 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
All-purpose flour	2 Cup	Mix flour, baking powder, and salt in a large mixing bowl. Cut in butter with pastry cutter or hands until it resembles coarse meal. Add 1/2 cup sugar and cream. Knead for approximately 3 minutes and let rest. Toss fruit with cornstarch, 1/4 cup sugar, and spices. Place fruit mixture in a 9 by 13-inch glass or ceramic baking dish. Cover with gobs of the cobbler dough. Bake 35 minutes or until lightly browned.
Baking powder	1 Tablespoon
Salt	1/2 Teaspoon
Unsalted chilled butter	8 Tablespoon
Granulated sugar	1/2 Cup + 1/4 Cup
Heavy cream	1 Cup
Peeled fresh or frozen peaches	6 Cups
Cornstarch	2 Tablespoons
Ground cinnamon	1/2 Teaspoon
Grated nutmeg	Pinch

Theme: Food for Fitness
Manager: Crystal Graber
Date: 3/7/06

Recipe Name: Lemon poppy seed boscotti		Cooking Temp: 375 F
Recipe Yield: 36 cookies		Helpful Hints: taste good when dipped in coffee or hot chocolate
Cooking Time: 20 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Butter or margarine, softened	1/3 cup	Beat butter or margine with an electric mixer on medum speed 30 minutes. Add sugar, lemon peel, poppy seed, baking powser, and baking soda; beat till combined. Beat in eggs. Beat in much of the flour as you can. Stir in remaining. flour. Shape dough in tow 9xz1 1/2 inch rolls. Place rolls on an ungreased cookie sheet; flatten slightly. Bake in a 375 oven 20 minutes or till a wooden toothpick inserted in center comes out clean. Cool on sheet 1 hour. Cut each roll crosswise into 1/2-inch slices. Place slices, cut slices down, on cookie sheet. Bake in a 325 oven 8 minutes; turn and bake 8 minutes more or until crisp and light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.
Sugar	2/3 cup
Lemon peel finely shredded	4 teaspoon
Poppy seed	1 tablespoon
Baking powder	1 teaspoon
Baking soda	1/2 teaspoon
Eggs	2
All purpose flour	2 1/2 cups

Theme: Women's Luncheon
Manager: Catering
Date: 3/8/06

Recipe Name: Chicken Marsala		Cooking Temp: Medium to high heat
Recipe Yield: 6 servings		Helpful Hints:
Cooking Time: 20 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Chicken breast, boneless, skinless	6 - 4 oz portions	Cut mushrooms using into slices.  Slice green onions diagonally into 1/4” slices.  Make sure to use ¾ of the green portion.  Mince garlic.  In the frying pan, heat mushrooms, green onions, and garlic in margarine over medium to high heat until tender but not brown.  Remove vegetables. Sauté chicken in pan with the remaining vegetable drippings for 8 to 10 minutes on medium high, on each side.  When chicken is no longer pink, add sautéed vegetables back in, along with chicken broth and marsala wine.  Continue simmering another 15-20 minutes on medium high.       Spoon the vegetables and broth mixture over the chicken before serving.
Mushrooms, sliced	3 c
Green onions, sliced 1/4" diagonally	1/4 bunch
Garlic clove, minced	1/4 clove
Margarine	1 T
Chicken broth	1/2 c
Marsala wine	1/4 c

Theme: Hearty Holiday
Manager: Elizabeth Stump
Date: 3/9/06

Recipe Name: Sweet potato Casserole with Praline Topping		Cooking Temp: 350 F
Recipe Yield: 8-10		Helpful Hints:
Cooking Time: 45 min
INGREDIENTS	AMOUNTS	PROCEDURES
Mashed Sweet Potatoes	3 C	In a bowl, mix together the brown sugar, flour, and cinnamon. Stir in margarine, vanilla, and pecans untill crumbly. Set aside. In mixing bowl, blend together the potatoes, sugar, egg, egg white, and vanilla. Place in 2qt casserole dish coated with nonstick cooking spray and cover with Praline Topping. Bake 45 minutes.
Sugar	1/2 C
Egg	1 Large
Egg White	1 Large
Evaporated Skimmed Milk	1 (5oz) can
Vanilla Extract	1 1/2 t
Praline Topping
Light Brown Sugar	1 C
AP flour	1/2 C
Ground Cinnamon	1/2 t
Margarine, Melted	6 T
Vanilla Extract	1 t
Pecans, chopped (optional)	1/2 C

Theme: St. Patty's Day
Manager: Andrea Kiederlen
Date: 3/21/06

Recipe Name: Cheesy Herbed Spinach Bake		Cooking Temp: 350° F
Recipe Yield: 16 servings		Helpful Hints: You can swap cheddar for mozzarella for something different!
Cooking Time: 25 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
Spinach , frozen, chopped	20 oz	Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 13x9x2 baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 minutes more or until set.
rice, cooked	2 c
cheddar cheese, shredded	2 c
eggs, beaten	4 ea
milk	2/3 c
butter or margarine, softened	1/4 c
onion, chopped	1/4 c
salt	2 t
Worcesterchire sauce	1 t
thyme, ground	1 t

Theme: Yummy Thai
Manager: Jessica Montana
Date: 3/23/06

Recipe Name: Stir Fried Chicken with Basil and Chili		Cooking Temp: 375
Recipe Yield: 4-6		Helpful Hints: To deep-fry Thai basil leaves, first make sure that the leaves are completely dry or they will splutter when added to the oil. Heat vegetable oil in wok or deep fryer to 375 or until cube of bread added to the oil browns in about 45 seconds. Add the leaves and deep-fry them until they are crisp and translucent - this will take only 30-40 seconds. Lift ou the leaves using a slotted spoon or wire basket and leave them to drain on kitchen paper before using.
Cooking Time: 25 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
vegetable oil	45ml/3 tbsp	Heat the oil in a wok or large, heavy frying pan. Add the garlic and chillies and stir-fry over a medium heat for 1-2 minutes until garlic is golden. Take care not to let the garlic burn, otherwise it will taste bitter. Add the pieces of chicken to the wok or pan, in batches if necessary, and stir-fry until chicken changes color. Stir in the fish sauce, soy sauce, and sugar. Continue to stir-fry the mixture for 3-4 minutes, or until the chicken is fully cooked and golden brown. Stir in the fresh Thai basil leaves. Spoon the mixture onto a warm platter, or into individual dishes. Garnish with the chopped chillies and deep-fried Thai basil and serve immediately.
garlic cloves	4 each
fresh red chilies, seeded and finely chopped	2-4 each
skinless boneless chicken breast portions, cut into bite size pieces	450g/1lb
Thai fish sauce	45ml/3 tbsp
dark soy sauce	10ml/ 2tsp
granulated sugar	5ml/ 1tsp
fresh Thai basil leaves	10-12 each
fresh red chilies, seeded and finely chopped	2 each
deep fried Thai basil leaves to garnish	20 each

Theme: Marvelous Picnic
Manager: Tina Greening
Date: 3/28/06

Recipe Name: Candied Yams		Cooking Temp: 400 degrees F
Recipe Yield: 6 servings		Helpful Hints: These are easy yummy yams that are always a hit!
Cooking Time: 25 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
sweet potatoes	1 can (29 ounces)	Preheat oven to 400 degrees. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Cover and bake in for 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
butter,cut into pieces	1/4 cup
brown sugar	1/2 cup
miniature marshmallows	1 1/2 cup

Theme: Spring All Around
Manager: Jessica Gadomski
Date: 3/30/06

Recipe Name: Awesome Carrot Cake with Cream Cheese Frosting		Cooking Temp: 350 degrees
Recipe Yield: 24		Helpful Hints: Do toothpick check and make sure it comes out clean.
Cooking Time: 1 hr 40 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
grated carrots	3c	Preheat oven to 350 degrees. Grease and flour 9x13 inch pans. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon. Stir in eggs, oil, vanilla, and pinapple 1 1/4 t vanilla, pineapple, and 3/4 c chopped pecans. Spoon batter into prepared pan. Bake in preheated oven for 30-40 minutes or until a toothpick comes out clean. Allow to cool. To make frosting: in a medium bowl, combine confectioners sugar, cream cheese, 1/2 c butter, and 1 cup chopped pecans. Spread on cooled cake.
all purpose flour	2c
white sugar	2c
baking soda	2t
baking powder	1t
salt	1/2 t
ground cinnamon	1t
eggs	4 ea
vegetable oil	1 1/2 c
vanilla extract	1 1/4
crushed pineapple in juice	8 oz
chopped pecans	3/4 c
confectioners sugar	3 1/2 c
cream cheese	8 oz
butter, softened	1/2 c
vanilla extract	1 1/4 t
chopped pecans	1 c

Theme: Taste of the South
Manager: Amanda Reising
Date: 4/4/06

Recipe Name: Cajun Potato Salad		Cooking Temp: 145 degrees F
Recipe Yield: 10-12		Helpful Hints:
Cooking Time: 15 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
margarine	2 T	In medium size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add worcestershire sauce. Cook for 15 minutes; cool. Add bacon and set aside. Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and tobasco sauce. Combine mustard mixture and potatoes. Salt and pepper to taste.
garlic, minced	1 T
green onion (about 6 stalks) tops	1 bunch
Worcestershire sauce	2 T
bacon, fried and crumbled	2 pounds
red potatoes, boiled in skins and cut in small chunks	5 pounds
mayonnaise	16 oz
eggs, boiled the separated, whites chopped	12 eggs
brown and spicy mustard	1 cup
yellow mustard	1/2 cup
tabasco pepper sauce	2 T
salt	to taste
pepper	to taste

Theme: A Little Bit of Everything
Manager: Nick Groch
Date: 4/6/06

Recipe Name: Minestrone Soup		Cooking Temp: medium heat
Recipe Yield: 12 servings		TOUCHDOWN! A meatless yet hearty soup for you and your football friends!
Cooking Time: ~ 1 hour
INGREDIENTS	AMOUNTS	PROCEDURES
garlic, finely chopped	2 cloves	Spray an 8 quart pot with cooking spray. Over medium heat, cook garlic & onion in the pot for about 2 min. stirring occasionally, or until onion is tender. Stir in remaining ingredients except pasta- heat to boiling and reduce heat. Cover and simmer 45 minutes Bring to boil again, stir in pasta. Simmer uncovered 10-15 minutes or until pasta is tender. Enjoy!
onion, chopped	1/2 cup
zucchini chopped	2 cups
carrots, sliced	1 cup
celery stalks, chopped	1 cup
diced tomatoes	28 oz can
chicken broth	4 cups
tomato juice	4 cups
water	1 cup
dried basil leaves	1 T
salt	1 t
dried oregano leaves	1/2 t
black pepper	1/4 t
uncooked rotini, mostaccioli & shell pasta mixture	2 cups

Theme: Down Home Country BBQ
Manager: Ross Katz
Date: 4/11/06

Recipe Name: Better Than Sex Chocolate Cake		Cooking Temp: 325 F
Recipe Yield: 9x13 pan		Helpful Hints:
Cooking Time: 30 min
INGREDIENTS	AMOUNTS	PROCEDURES
flour	2 c	Preheat oven to 325. In a large bowl, sift together all of the dry ingredients. Add the oil, coffee, and milk and mix together on medium speed for 2 minutes. Add eggs and vanilla and beat for 2 more minutes. Expect a thin batter. Pour the batter into a 9"x13" greased and floured pan. Bake for 30 minutes, checking for doneness. While the cake is still hot, make holes in the cake every inch with a wooden spoon handle. Pour the butterscotch over the warm cake and let cool. When the cake is cool top with the cool whip and then with the crushed english toffee. Chill before serving for best results.
salt	1 tsp
baking powder	2 tsp
unsweetened cocoa powder	3/4 c
sugar	2 c
vegetable oil	1 c
hot coffee	1 c
milk	1 c
large eggs	2
vanilla	2 tsp
butterscotch topping	1 package
cool whip	1 container
english toffee, crushed	1 package

Theme: Backyard Cookout
Manager: Pat McCabe
Date: 4/13/06

Recipe Name: Blackened Herbed Fillets		Cooking Temp: 300 F or High Heat
Recipe Yield: 4-6		Helpful Hints:
Cooking Time: 2-6 min
INGREDIENTS	AMOUNTS	PROCEDURES
Grape Seed Oil	1/2 Cup	Combine all dry seasonings in a shallow bowl and mix well. Put oil into another shallow bowl and place bowls side by side. Heat frying pan (electric or stove) or skillet to high heat. Dip fish fillets in oil and coat well, then dip into herb mixture and coat both sides. Cook in the hot fry pan on one side until herbs turn dark but not burned (1-3 minutes), then flip over on the other side and cook for same amount of time. Enjoy!!!
Paprika	3 TB
Dried Onions	2 1/2 tsp
Cayenne Pepper	1/2 tsp ( start with 1/4 tsp and add more if desired)
Dried Thyme	1 1/2 tsp
Dried oregano	1 1/2 tsp
dried basil	1 1/2 tsp
Ground Cummin	3/4 tsp
Salt	1 tsp
Tilapia	4-6 fillets

Theme: Asian Delight
Manager: Samantha Li
Date: 4/18/06

Recipe Name:		Cooking Temp:
Recipe Yield:		Helpful Hints:
Cooking Time:
INGREDIENTS	AMOUNTS	PROCEDURES

Theme: Spring Into Summer
Manager: Maria Dalzot
Date: 4/20/06

Recipe Name: Spring Onion and Potato Soup		Cooking Temp: 212 F
Recipe Yield: 4-6 servings		Helpful Hints: remember to keep stirring so the soup doesn't burn on the bottom
Cooking Time: 50 minutes
INGREDIENTS	AMOUNTS	PROCEDURES
vegetable stock	3 cups	Bring chicken to a boil. Add. Potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.Add spring garlic and heavy cream and cook for an additional 10-15 minutes. In a small bowl, mix conrstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Throughly melt cheese and serve.
diced potato	3 cups
minced fresh garlic	1/4 tsp.
cracked black pepper	1 pinch
chopped spring garlic	3/4 cup
heavy cream	1.5 cups
cornstarch	3 Tbsp.
cold water	4 Tbsp.
shredded pepper jack	1 cup

Theme: Customer Appreciation
Manager: Kristin Woolbright
Date: 4/25/06

Recipe Name:		Cooking Temp:
Recipe Yield:		Helpful Hints:
Cooking Time:
INGREDIENTS	AMOUNTS	PROCEDURES

Theme: End of the Year BBQ
Manager: Kristin Woolbright
Date: 4/27/06

Recipe Name:		Cooking Temp:
Recipe Yield:		Helpful Hints:
Cooking Time:
INGREDIENTS	AMOUNTS	PROCEDURES

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