Culinary Arts Lab Recipes

Culinary Arts Instructor

DeeAnn Potasky

Safety Unit Recipes

Safety is important in the kitchen. During this unit please remember to practice all the safety and sanitation skills you have learned in lecture, textbook and DVD.

CULINARY ARTS

Recipes for Labs of Units

I. Safety Lab-Crumb Coffee Cake II. Knife Skills-Mashed Potatoes, Scalloped Potatoes, Cream of Potato SoupIII. Soups-Cream of Broccoli, Clam Chowder, Smoked Salmon Bisque,

Chicken NoodleIV. Salad Dressings-Ranch, Thousand Island, Raspberry Vinaigrette, Honey

MustardV. Breakfast-Cinnamon Rolls, French Toast with Strawberry Topping,

Waffles , Crepes with Strawberry Filling, Biscuits and Sausage Gravy, Breakfast Burrito and Sandwich, Eggs Benedict, Buttermilk Pancakes, Omelets, Hashbrowns, Fruit Parfait, Shirred Eggs, Sunnyside Up, Scrambled, Poached and Over Easy Eggs.

VI. Cookies-Sugar Cookies, Jam Thumbprint Cookies, Pumpkin Glazed Pumpkin Cookies, Candy Cane Cookies

VII. Pasta- Cheesy Sea Shell Pasta, Fettucini Alfredo, Macaroni and Cheese, Spaghetti with Meat Sauce.

VIII. Fruit Pies-Apple, Cherry, Peach, and Rhubarb.IX. Beef-Chili Con Carne, Beef Stroganoff, Beef Stew, Hunan Beef.X. Nutrition-Pinã Colada Smoothie, Berry Delight Smoothie, Peanut Butter

and Banana Smoothie, Mango Peach SmoothieXI. Fish/Shellfish-Cajun Style Cod, Shrimp Fettucini, Baked Salmon with Dill,

Sole En PapilloteXII. Mexican-Potasky Style Fajitas, Enchiladas, Chimichangas, Homemade

Tortillas, Salsa, Guacamole.XIII. Chocolate-Chocolate Fondue with Strawberries, Chocolate Cupcakes

with Chocolate Frosting, Ultimate Brownies, Saucepan Fudgie Cookies.

Crumb Coffee Cake1 ¼ cup all-purpose flour 1 cup light brown sugar¼ tsp. salt¼ cup cold butter½ tsp. baking powder¼ tsp. baking soda½ tsp. cinnamon1 egg½ cup buttermilk

1. Combine first three ingredients. Use a pastry blender to cut the butter in, then set aside half of the mixture for the topping. Then add in the baking powder, baking soda and cinnamon. Make a well in the center.

2. Place the egg and buttermilk into the well of the dry ingredients and mix until all ingredients are combined, but do not over mix.

3. Pour the batter into a greased 8x8 cake pan.4. Top the cake mixture with the reserved topping and bake at 375ْF for

20 minutes.

Let cool for 5-8 minutes before cutting into squares. The flavors develop when left to cool down. Eat with Coffee or tea! This is a great breakfast item,

better than Starbucks! About 230 calories per serving

Knife Skills Unit Recipes

Mashed PotatoesBy DeeAnn Potasky

3 Russett potatoes, peeled and large diced

Practice, Practice

Makes Perfect

6 cups of water1 tsp. sea salt⅓ cup whipping cream¼ cup butter½ tsp. salt¼ tsp. pepper

1. Boil the potatoes in the water and salt until fork tender. Make sure they are done or your potatoes will turn out lumpy.

2. Drain the potatoes with a colander and place them back into the hot pan with the burner off. Let any extra water from the potatoes evaporate for about 2 minutes.

3. Add in the cream, butter, salt and pepper. Mash the ingredients together with a masher until creamy in texture. Do not overmix with a hand held mixer.

Cream of Potato SoupBy DeeAnn Potasky

2 Russett Potatoes, small diced1 White or Yellow Onion, medium diced3 stalks of celery, sliced thinly3 T. butter1 ½ cups water1 cup vegetable or chicken broth1 tsp. salt2 T. butter½ cup whipping cream¼ tsp. paprika and Worcestershire sauce

1. Sauté the potatoes, onion, and celery in the butter until the vegetables become soft, about 7 minutes. Add in the water and broth with the salt. Let the vegetables simmer in the liquid for 20 minutes.

2. Place all the ingredients in the blender and then add in the cream, paprika, and Worcestershire sauce and blend until thick and creamy.

3. Place back into the saucepan to keep warm until served.

4. Garnish the soup with thinly sliced scallions, bacon bits and freshly ground black pepper. Enjoy!

Scalloped PotatoesBy DeeAnn Potasky

3 potatoes, peeled and sliced thin rondelle4 cups of water1 tsp. salt3 T. butter2 T. flour1 ¼ cups whipping cream1 tsp. salt¼ tsp. paprika¼ tsp. dry mustard

1. Preheat the oven to 350ºF. Boil the potatoes in the water and salt for about 8 minutes. Drain the potatoes with a colander.

2. Grease a 8x11 baking dish with 1 T. butter. Layer the potatoes with pinches of butter and sprinkles of flour.

3. Heat up the whipping cream, salt, paprika and dry mustard in a small saucepan until it almost reaches boiling.

4. Pour the whipping cream mixture over the potatoes and bake uncovered for 30 minutes. You can add 1 T. bacon bits and/or scallions for additional flavor before baking. Serve the potatoes in the baking dish at the dinner table.

5. These potatoes are good with any meat or poultry entrée.

Soups Unit

On a Cold Day Soup warms the soul

Cream of Broccoli Soup

2 broccoli crowns and stalks, chopped 3 T. butter ½ yellow onion, diced2 cloves of garlic, minced

1 tsp. thyme1 tsp. salt and pepper3 cups of chicken broth or vegetable broth½ cup whipping cream or half and half

1. Sauté the broccoli, onion, garlic in the butter on medium heat using a large stock pot, add in the salt, pepper and thyme as they begin to sizzle.

2. When the vegetables begin to get a little color, add in the broth. Bring to a simmer for 15 minutes covered.

3. Put three fourths of the ingredients into a blender and blend until soup is pureed. Put all the ingredients back into the stock pot and add in the cream, stir and warm until piping hot. Serve in bowls with some crostini to dip into the soup.

NEW ENGLAND CLAM CHOWDERBy DeeAnn Potasky

½ yellow onion, medium dice1 clove of garlic, minced¼ cup of butter1 stalk of celery, sliced thinly2 potatoes, peeled and large diced1 tsp. thyme2 tsp. salt1 tsp. pepper¼ cup all-purpose flour8 oz. bottle of clam juice1 cup chicken broth1 cup whipping cream6 oz. can of chopped clams, with juices

1. Sauté the onions, garlic, and celery in butter for 5 minutes. Add in the potatoes, thyme, salt and pepper and sauté for about 5 more minutes.

2. Add in the all-purpose flour and the ingredients will become thick and pasty. After all the flour has been absorbed, slowly stream in the clam juice and chicken broth. Heat this up until it boils for five minute. Then add in the whipping cream, and simmer for five more minutes. If the potatoes are tender add in the clams with the juice from can. Simmer for two minutes then serve.

3. Clam chowder is good served with oyster crackers for a garnish and some chopped parsley or chives on top. It also is good with a little pepper milled on top!

Chicken and Rice SoupBy DeeAnn Potasky

2 Tbsp. butter½ cup diced yellow onion1 celery rib, sliced thinly1 carrot, small diced

1 clove of garlic, minced1 tsp. sea salt1 tsp. black pepper1 bay leaf1 Chicken breast cut small diced½ tsp. oregano½ tsp. basil½ tsp. garlic powder½ tsp. onion powder4 cubes bouillon cubes4 cups water½ cup long grain rice

1. In a large skillet melt the butter and sauté the onion, celery, carrots and garlic for five minutes. Add in the salt, pepper, and bay leaf. Sauté for two more minutes.

2. Add in the chicken and stir fry until the chicken turns white. Add in the basil, oregano, garlic and onion powders and sauté for three more minutes.

3. Add in the bouillon cubes and water. Heat to boiling, and then add in the rice. Boil for 15 minutes until rice is done, then serve.

4. Garnish with chopped parsley or chives, and soup croutons.

Smoked Salmon BisqueBy DeeAnn Potasky

½ yellow onion, diced1 clove of garlic, minced¼ cup butter¼ cup flour1 tsp. sea salt¾ tsp. white pepper1 cup whipping cream2 cups whole milk4 oz. package of smoked salmon with juices in pouch

1. Melt the butter in a medium size saucepan. Add in the onion and garlic and sauté for 5 minutes. Add in the salt and pepper to taste.

2. Add in the flour and stir until the mixture becomes pasty.3. Slowly stream in the cream and milk and whisk the ingredients until the soup becomes thick.

This should take about seven minutes. Lastly, add in the smoked salmon with the juices. Break up the salmon with a spoon and heat for four minutes.

4. Garnish with chives and oyster crackers!

Salads and Salad Dressings

Unit

Art on a plate...colors, shapes, textures and flavor combinations!

RANCH by DeeAnn Potasky

¼ cup sour cream

¼ cup mayonnaise¼ cup buttermilk½ tsp. onion powder, garlic clove minced, dried parsley, salt¼ tsp. pepper

Whisk together all of the ingredients above. Chill until ready to serve.

Raspberry Vinaigrette by DeeAnn Potasky

5 T. Olive oil2 T Raspberry Vinegar1 tsp. mustardpinch of salt and pepper

1. Place the vinegar and mustard in a bowl. 2. While whisking the mixture stream in the oil creating a homogenized mixture. Season with salt

and pepper. Serve immediately over a tossed green salad.THOUSAND ISLAND SALAD DRESSING by DeeAnn Potasky

½ cup mayonnaise¼ cup ketchup2 tsp. white wine vinegar1 Tbsp. sweet pickles, minced1 tsp. chopped pimento-optional½ tsp. onion saltpinch of black pepper

Stir together all ingredients in a small bowl until smooth. Cover and refrigerate until serving, preferably four hours.

Honey Mustard Salad Dressing by DeeAnn Potasky

¼ cup mayonnaise2 Tbsp. Honey Mustard1 tsp. honey½ T. Lemon Juice

Whisk all ingredients together.

Breakfast Unit

A great way to start your day!

Cinnamon RollsSweet Roll Dough1 package of active dry yeast½ cup water½ cup whole milk1/3 cup granulated sugar

1/3 cup room temp butter1 tsp. salt1 egg3 to 4 cups all-purpose flour

Cream Cheese Frosting1 ½ cups powdered sugar3 ounces of softened cream cheese

1 ½ T. whole milk1/3 cup soft butter

1. Combine milk and water together and place in microwave and heat for 35-40 seconds.

2. Dissolve the yeast in the heated up liquid in a large mixing bowl until dissolved. This usually takes about 1 to 2 minutes.

3. Mix in the sugar, butter, salt and egg and 2 cups of the flour into the yeast mixture.

4. Mix in one more cup of flour.5. Turn the dough onto a floured board and begin to knead the dough for

five minutes, slowly incorporating more of the flour as needed.6. Let the dough rest for 5 minutes after kneading. This helps the gluten

to relax for easier rolling out the dough.7. Roll the dough into a rectangle about 10 inches by 12 inches.8. Coat the dough with 3 T. of soft butter or margarine.9. Sprinkle on a mixture of 1/3 cup sugar and 1 T. cinnamon. Use all of it!

Be generous.10. Cut the dough into 1 ½ inch slices and then roll them up like a

coiled snake. Place them on a well greased baking sheet. Press down a little on each roll. Don’t place them too close to each other. Loosely place plastic wrap over the top of the rolls.

11. Let rise for 4 to 5 hours or over night in the refrigerator.12. Bake at 400ْF for 12 minutes.13. Combine all the ingredients for the cream cheese frosting in the

mixer bowl and beat for 2 minutes until smooth. Frost the cinnamon rolls immediately after removing them from the oven. Enjoy These Lovely melt in your mouth Goodness!

French Toast with Strawberry Topping

by DeeAnn Potasky6 Slices of Thick Sliced French Bread or Texas Toast 2/3 cup whole milk or half and half1 tsp. vanilla1 tsp. granulated sugar1 or 2 eggs2 tsp. cinnamonPinch of nutmeg

2 Tbsp. ButterMix together with a whisk the milk, vanilla, sugar, egg(s), cinnamon and nutmeg in a flat pan, such as a cake pan. Dip the bread in the mixture both sides quickly, do not soak the bread or it will fall apart. Then place on the grill to fry, when golden brown flip over using a spatula. Arrange the French Toast by cutting each piece in half and stacking them like dominos on top of each other, on a platter or large plate. Top with the strawberry topping and some powdered sugar as a garnish. Also, place a twisted orange slice on the side as well, to add color and interest to the plate.

Strawberry Topping

1 cup of fresh sliced strawberries¼ cup granulated sugar2 tsp. cornstarch1 tsp. lime or lemon juiceWash and hull the strawberries using a utility or paring knife. Then slice the strawberries and add then to a small saucepan on medium-low heat. Add in the sugar, cornstarch and lemon or lime juice. Stir the berries until they boil for 1 to 2 minutes. Remove from heat and let cool for 5 minutes before putting them on the French Toast.

Enjoy your Breakfast!

Waffles

1 Cup all-purpose flour 1 T. Baking powder½ T. Granulated Sugar¼ tsp. sea salt1 large egg½ cup whole milk½ cup whipping cream1 T. melted butter

1. Place the flour, baking powder, sugar, and salt into a medium bowl. Make a well in the dry ingredients and then place the egg, milk, cream and butter. Whisk all of the ingredients together until well blended. Do not over mix the ingredients! The batter will be thick.

2. Spray on some non-stick spray and then pour the batter unto the waffle iron that has been heated up for 5 minutes. Do not over fill the waffle iron. The batter should only fill about half of the waffle iron.

3. When the indicator light goes off or turns green you make take the waffle out with tongs.

4. Plate the waffle with an orange atwist and parsley or a fanned out strawberry. Sprinkle the waffle with powdered sugar and a scoop of butter placed in the center of waffe. On the side place a small metal ramekin of maple syrup. Serve to your customer warm! Enjoy!

Hashbrowns2 Russett potaotes2 T. Vegetable Oil¼ tsp. saltPinch of pepper

1. Clean the potatoes very well with a scrub brush. Do not remove the skins, they help to add flavor and reduce the moisture in the potatoes.

2. Grate the potatoes using a cheese grater. Ring out the potatoes using paper towels. It may take three paper towels to accomplish removing all the moisture from potatoes.

3. Heat the oil up in an 8 inch fry pan. Place the potatoes into the pan and press down flat. Let sit for 12-14 minutes cooking. Then flip over the potatoes using a plate and cook for 12-14 minutes longer. DO NOT touch the potatoes while cooing or they get mushy not crispy.

4. Hashbrowns are good served with eggs of all kinds. Practice making a sunny side up egg!

Strawberry Crepes

¾ cup all-purpose flour ½ Tbsp. granulated sugar¼ tsp. baking powder¼ tsp. salt1 cup whole milk¼ tsp. vanilla1 large egg

1. Mix the flour, sugar, baking powder and salt together in a medium size bowl. Make a well in the center of the ingredients.

2. In a small bowl whisk together the milk, vanilla and egg. Pour the liquids into the flour mixture and slowly whisk together until a smooth batter forms.

3. Heat a small skillet or crepe pan until hot, using medium heat. Melt a very small amount of butter in the skillet and swirl it around the pan. Pour ¼ cup of batter into the pan. Immediately tip and rotate the pan in a circular motion so that there is a thin coating of batter over the entire bottom of the skillet.

4. Let the batter cook for 1 minute until the edges begin to curl. Flip over the crepe and let the other side cook for 20 seconds. Remove the cooked crepe to a plate. Repeat the process, stacking the crepes between paper towels. Cover them to keep them warm.

5. You should be able to make 8 crepes that are about 7 to 8 inches in diameter.

Strawberry Filling

1 cup of sliced strawberries1/3 cup granulated sugar1 tsp. lemon juice1 T. cornstarch

1. Slice the strawberries and combine them together in a small saucepan with the sugar, lemon juice and cornstarch.

2. Place the saucepan on medium-low heat stirring until thickened. This should take 5-6 minutes. 3. Take the saucepan off the heat and let it cool down for five minutes before you fill the crepes.4. Fill each crepe with a small portion of the strawberry filling. The filling is only enough for 6

crepes.5. Once you have a plate of crepes, then place some filling on top for a garnish and then squirt

some whipped cream on top as a decoration. 6. Sprinkle the crepes with powdered sugar as well from a sugar shaker. Sometimes a cherry on

top looks nice as well.

Biscuits and Gravy

By DeeAnn PotaskySausage Gravy½ lb. ground sausage 2 T. butter2 T. All-purpose flour1 tsp. beef bouillon¾ cup hot water¾ cup whole milk½ tsp. salt½ tsp. black pepper

1. In an 8-9 inch skillet brown the sausage in the butter. Add in the beef bouillon, flour, salt and pepper and mix until flour gets fully absorbed.

2. Slowly add in the water and milk stirring until the mixture thickens and boils for 1 minute. If you’d like you can add in 1 T. butter to richen the gravy flavor.

3. Serve the gravy over hot biscuits. You can add a few dashes of hot sauce to the gravy or use spicy sausage instead of regular sausage.

Buttermilk Biscuits½ cup shortening2 cups all-purpose flour1 T. granulated sugar1 T. baking powder1 tsp. salt¾ cup buttermilk

1. Heat oven to 425ْF.2. Cut the shortening into the flour, sugar, baking powder and salt in a

medium bowl, using a pastry blender until the mixture resembles fine crumbs. Stir in the buttermilk until the dough leaves the side of the bowl. It will be slightly sticky.

3. Turn the dough onto a slightly floured wooden cutting board. Knead the dough for 20 seconds. Pat the dough to a 1 inch thickness. Cut with a round cup or glass. Place biscuits unto an ungreased sheet pan one inch apart for crusty sides, touching for soft sides.

4. Bake for 10-12 minutes until golden brown. Serve with gravy on top of split apart biscuits.

5. Garnish the biscuits and gravy with parsley sprig and orange twist on side.

Breakfast Burritos

3 eggs 2 T. Milk¼ tsp. salt 1/8 tsp. pepper1/3 cup shredded cheddar cheese2 sausage links or ¼ lb. ground sausage, cooked

1. Pan fry the sausage until no pink remains, set aside until needed. Do not use any oil when frying sausage.

2. Mix together the eggs, milk, salt and pepper with a fork in a small bowl. Put 2 tsp. vegetable oil in a small skillet and heat to medium. Pour the eggs into the pan and slowly stir eggs until done.

3. Remove from pan and place the half of the eggs on each tortillas, sprinkle half of the cheese on the eggs, and half of the cooked sausage. Fold up properly to enclose all ingredients.

4. Place the burrito back in the skillet on low with a lid on top for one minute, just to let the cheese melt and warm up the tortilla.

5. Serve with a side of salsa or put salsa in the burrito when putting the cheese on the eggs. Sour cream is also a good side with breakfast burritos.

Breakfast Sandwich

1 English Muffin 2 slices of thin Canadian Bacon, heated1 Scrambled egg1 slice of cheddar cheese or American Cheese

1. Toast the English Muffin and then butter the both sides lightly. 2. Scramble the egg using a fork in a small bowl. Sprinkle with a pinch of salt

and pepper. You’ll need to put on tsp. of vegetable oil in the pan to keep the egg from sticking. Put the egg in a small skillet on medium heat. Do not move the egg around the pan. Let it set up and congeal for two minutes. Then flip it over and cook the other side 25 seconds. Fold the egg in half and then half again. Place it on the English muffin with a spatula.

3. Place the slice of cheese on top and then the ham that has been heated up for two minutes in a skillet.

4. Put the other slice of English muffin on top of the Canadian Bacon.5. Put the whole sandwich back into the small skillet and put a lid on top and let

heat up until the cheese melts. Serve it to customers hot out of the skillet. You may need to wrap in foil or parchment paper to keep warm.

--------------------- Eggs Benedict -------------------- By DeeAnn Potasky

2 English Muffins, split and toasted and lightly buttered

4 thick slices of Canadian Bacon, warmed with T. water4 poached eggsHollandaise Sauce:2 large egg yolks1/3 cup melted butter, not margarine1 tsp. lemon juice, fresh is betterDash of hot pepper sauce or pinch of cayenne pepperPinch of salt and white pepperGarnish with paprika and parsley sprig

1. Toast the English Muffins and butter lightly, set aside.2. Begin poaching the eggs by warming up water in an 8 inch fry pan. Add in 2 T. white

vinegar to the water and use enough water to cover the eggs. Bring water almost to a boil, then add in one egg at a time, until all four have been placed in the water in four corners of the fry pan. Let the eggs simmer for about 7 minutes, then remove them with a spider or slotted spoon and place on a paper towel.

3. Use a double boiler to make the Hollandaise sauce or a stainless steel in a medium sized saucepan filled partly with water. Set the double boiler or saucepan on medium low heat or the eggs will curdle. Whisk the eggs yolks in the bowl until they become thick and frothy about 2-3 minutes.

4. While whisking the egg yolks, slowly stream in the melted butter until pale yellow and thickened. Then add in the lemon juice, pepper sauce and salt and pinch of white pepper.

5. If the sauce begins to curdle add in a small amount of boiling water and whisk until the consistency becomes smooth.

6. Serve immediately or keep warm for up to 30 minutes by placing over bowl over warm water.

7. Assemble the Eggs benedict by placing all the muffins on a platter, then put one slice of Canadian Bacon on each muffin, then a poached egg, and lastly the sauce gets poured over each of the eggs. Garnish with a sprinkle of paprika and a parsley sprig on top.------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Buttermilk Pancakes

1 egg, beaten

1 cup buttermilk

2 TBSP. Vegetable Oil

1 Cup Flour

1 TBSP. Sugar

1 TSP. baking Powder

½ tsp. baking soda

½ tsp. salt

1. Whisk together the egg, buttermilk and vegetable oil together in a small bowl until fully mixed. Set aside.

2. In a large separate bowl mix together the flour, sugar, baking powder, baking soda and salt. Make a well in the center then add in the liquid ingredients using a wire whisk,

3. Only mix until combined. Do not over mix.4. Heat an electric grill to 350ْ F. When the grill is hot enough pour the batter

onto the grill using a ½ cup measuring cup. Use a spoon to shape the dough into round shapes. The pancakes will be smaller sized.

5. As soon as you see bubbles forming at the top, about three minutes into cooking, then flip them over and cook the other side. Do not smash down the pancakes, let them stay fluffy.

6. Serve with a side of syrup and scoop of butter on top of the pancakes. Sprinkle with confectioners sugar as a garnish.

7. Tip…to keep pancakes hot while making several, you can keep them on a sheet pan covered with aluminum foil at 200ْF.

Shirred EggsBy DeeAnn Potasky

2 slices of Ham, should be thinly sliced

4 large eggs

4 T. heavy cream

Salt and pepper to taste

2 T. shredded cheddar cheese

2 tsp. bacon bits

2 tsp. chopped chives

1. Using two ramekins, place the ham in each one so that it goes up the sides as well. Crack two eggs into each ramekin. Make sure you do not break the yolk. Place two Tablespoons of heavy cream in each ramekin, then season with salt and pepper.

2. Bake in a 375°F oven for 10 minutes. Remove from the oven and add the cheddar cheese, bacon bits and chives to each of the ramekins.

3. Bake for 3 more minutes or until congealed. Take out of the oven and let sit for 2 minutes before serving to your customer.

4. You’ll need to serve the shirred eggs in the ramekin on a plate. You’ll need to give a spoon and napkin for serving.

Scrambled eggs2 eggs

1 Tbsp. butter

2 tsp. milk or water

Salt and pepper

1. In a small bowl, scramble the eggs, milk or water and salt and pepper together.

2. Heat up a skillet on medium heat with the butter in the pan. When the butter melts, add in the eggs.

3. Let the eggs congeal for a long time before stirring them. Do not over stir or you’ll get little bits of eggs instead of one big bunch, which are easier to eat for people.

4. Serve them warm out of the pan. Make sure all your other breakfast items are on the plate before dishing up scrambled eggs. You can garnish with a chive and small pinch of cheddar cheese.

Over Easy Egg1 Large Egg

Salt and pepper

2 tsp. butter

1. Heat up a non-stick skillet on medium heat. Melt the better in the skillet, then crack the egg into the pan.

2. It helps to use a pointed edge when breaking the egg into the pan. Get close down into the pan when pulling the shell apart to get the egg out,

otherwise the yolk will break. 3. Salt and pepper the egg to taste and let cook until the albumen has

turned white, this usually takes 2 minutes.4. Using a spatula, get fully underneath the yolk and then flip the egg

over. Make sure your delicate when flipping eggs or you’ll break the yolk. Once you’ve broken the yolk, you’ve failed to make an over easy egg. Try again another day. Practice at home on your family.

5. Slide the egg out onto a plate for serving. Make sure all other items are plated and ready to be served. You can garnish the egg with a splash of hot sauce.

Sunny side up Egg1 Large Egg

Salt and Pepper

2 tsp. butter

1. Heat up a non-stick skillet on medium heat. Melt the better in the skillet, then crack the egg into the pan, which has an egg ring in it.

2. It helps to use a pointed edge when breaking the egg into the pan. Get close down into the pan when pulling the shell apart to get the egg out, otherwise the yolk will break. Place the egg ring lid on top of the egg.

3. Salt and pepper the egg to taste and let cook until the albumen has turned white.

4. Using a spatula, get underneath the egg and pick up out of the skillet. You can’t slide it out of the pan without breaking the yolk usually. Delicately place the egg on the plate with other items you are serving with it. Garnish with things that will bring color and texture to the plate.

Fruit ParfaitBy DeeAnn Potasky

½ cup vanilla yogurt

2 strawberries, sliced thin

½ banana, sliced

1 kiwi, sliced

⅓ cup granola

Mint sprig

Use a disposable cup that is clear and 8 oz. capacity, the wider cups are better than the tall cups. Start off by putting some granola in the bottom of the cup, then layer with yogurt, and then sliced strawberries. For the second layer do the same process again but use kiwi instead of strawberries this time. If you don’t have kiwi’s use green grapes. The third layer do the same but use bananas instead of strawberries or kiwi’s. You can use pineapple instead of bananas if you’d like a Hawaiian flare to the parfait. Lastly, place a dollop of yogurt and a sprinkle of granola and one slice of strawberry with a mint sprig for a garnish. Refrigerate until ready to eat, up to 2 hours. The granola gets soggy, so making them a day in advanced is not advised. Enjoy!

Cookies Unit

Baking for every occasion!

Sugar Cookies adapted from Betty Crocker Cookbook

¾ cup powdered sugar½ cup margarine or butter, softened½ tsp. vanilla¼ tsp. almond extract½ egg, use only 1 oz of a beaten egg1 ¼ cups all-purpose flour½ tsp. baking soda½ tsp. cream of tartar

1. Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in the remaining ingredients. You can use a mixer with the white paddle attachment.

2. Heat the oven to 375°F. Roll the dough ¼ inch thick on a lightly floured wooden board. Cut into desired shapes with cookie cutter or a round cup. Sprinkle with granulated sugar and place on a baking sheet lined with parchment paper.

3. Bake for 8 minutes or until the edges are light brown.

Jam Thumbprints adapted from Ina Garten’s recipe

¾ cup butter, at room temperature½ cup sugar½ tsp. vanilla1 ¾ cup all-purpose flour½ beaten egg with ½ T. water, for egg wash1 cup sweetened flaked coconut½ cup raspberry and/or apricot jam

1. Preheat the oven to 350°F.2. In an electric mixer fitted with the white paddle attachment, cream together the butter and

sugar until they are just combined, then add in the vanilla.3. Add in the flour and salt slowly until the mixture comes together. If it seems crumbly add a

touch of water to the dough. 4. Roll the dough into 1 ¼ inch balls. Dip the balls into the egg wash and then roll in the coconut

that has been placed into a small bowl. 5. Place the balls onto a ungreased cookie sheet and press an indentation into the top of each one

with your thumb. Drop 1 tsp. of jam into each indentation.6. Bake for 22 minutes, until the coconut is golden brown. Cool for 15 minutes before serving.

7.

Pumpkin Glazed Pumpkin Cookies adapted from My Great Recipes¼ cup margarine, room temp¾ cup brown sugar, packed1 egg½ cup mashed pumpkin½ tsp. vanilla1 ¼ cup all-purpose flour

1 ½ tsp. baking powder½ tsp. sea salt½ tsp. cinnamon¼ tsp. allspice1/8 tsp. ground ginger1 cup chopped walnuts

Glaze: Stir together 3/8 cup powdered sugar, 1 T. melted butter, ½ tsp. cinnamon, 1/8 tsp. allspice and 1 ½ T. pumpkin pureÉ to make a smooth glaze.1. Cream butter and sugar in a large bowl. Beat in the eggs and pumpkin until light

and fluffy. Stir in Vanilla.2. Combine the flour, baking powder, salt, cinnamon, allspice and ginger in a

Medium size bowl. Stir this flour mixture into the creamed mixture 1/3 at a time, just until blended. fold in the walnuts.

3. Spoon out onto greased cookie sheet about 2 inches apart in rounded spoonfuls.4. Bake at 375°F for 12 to 14 minutes. Remove to cooling rack and cool for 7

minutes.5. Spoon the glaze over the cookies while slightly warm. Serve these with Milk!

Candy Cane Cookies adapted from Betty Crocker Cookbook

½ cup granulated sugar½ cup softened butter or margarine¼ cup milk½ tsp. vanilla½ tsp. peppermint extract½ egg or 1 oz. scrambled egg

1¾ cups all-purpose flour½ tsp. baking powder1/8 tsp. red food coloring1 T. finely crushed candy canes or peppermint candies1 T. granulated sugar

1. In a mixer fitted with a paddle attachment combine sugar, butter, milk, vanilla and egg. Slowly add in the flour, baking powder and salt. Divide the dough in half. Stir the food color into 1 half. Chill doughs for 20 minutes if possible.

2. Preheat the oven to 375°F. In a small bowl combine the candies and sugar, and set aside until needed. You’ll need to crush the candies with a mallet in a plastic baggie.

3. Shape 1 tsp. of dough into a five inch rope by rolling back and forth on a wooden board that has been lightly sprinkled with flour. Place one red and one white ropes side by side, press together lightly and twist. Shape into a candy cane and place on a baking sheet that has been lined with parchment paper.

4. Bake 10 minutes or until set and light brown. As soon as the cookies are done sprinkle the candy mixture over them. Place on a cooling rack and cool for 15 minutes before handling or they will fall apart.

Pasta Unit

The language of love….the art of creating pasta….every tongue, tribe and

nation……

Cheesy Sea Shell PastaBy DeeAnn Potasky

20 Large Sea Shell or manicotti Pasta, cook for 10-12 minutes.

Pasta Filling:

1 ½ cups of ricotta or small curd cottage cheese 1 Cup of Shredded Mozzarella cheese½ cup of Parmesan Cheese, shredded½ cup of Alfredo Sauce½ tsp. sea salt¼ tsp. pepper2 tsp. Dried Parsley½ tsp. oreganoTomato Sauce Topping:

15 oz. can of Tomato Sauce1 cup of water2 Garlic Cloves, minced½ minced yellow onion½ tsp. basil½ tsp. oregano½ tsp. pepper

1. Cook pasta according to directions with 1 Tbsp. of salt in 2 Quart stockpot of Water. Pasta should not be done, but hold its shape.

2. In a mixing bowl combine all pasta filling ingredients and then fill the sea shells and place them in a greased 8X8 casserole dish.

3. Sauté the garlic, onions, basil, oregano, salt and pepper for 5 minutes, then add in the tomato sauce and water and bring to a boil.

4. Pour the Tomato Sauce Topping over the sea shell pasta. Then dollop with ¼ cup of Alfredo Sauce, ½ cup shredded mozzarella, and ¼ cup of shredded Parmesan Cheese.

5. Bake at 350 for 17 minutes until bubbly and cheese in well melted.6. Garnish with parsley sprig! Serve with Garlic French Bread! Yum

Fettucini AlfredoBy DeeAnn Potasky

10 oz. Fettucini pasta10 cups of water2 tsp. sea salt¼ cup butter2 cloves of pressed garlic1/3 cup heavy whipping cream¾ cup Parmesan CheeseDash of White Pepper and salt1 T. chopped parsley

1. Bring to a Boil the water and salt in a large stock pot. When the water reaches a boil turn down the temperature to medium high and add in the pasta. Frequently stir the pasta so it does not stick together, and do not break the pasta in half. The pasta should take about 12 minutes to cook. Check the pasta to see if it is al denté. Drain with a colander, and place on a large platter.

2. While the pasta is cooking start making the Alfredo Sauce. In a medium skillet melt the butter and sauté the pressed garlic for 1-2 minutes. Slowly stream in the cream and keep stirring on medium heat for about 7 minutes. The sauce should begin to thicken through reduction.

3. Add in the Parmesan Cheese and keep stirring the sauce for about 5 more minutes.

4. Season with salt and pepper and pour over the pasta. Garnish with chopped parsley, cracked black pepper, and a sprinkling of Parmesan Cheese.

5. This dish is great with garlic bread and sautéed mushrooms. Looks good on the side of the platter as well.

Macaroni and CheeseBy DeeAnn Potasky

12 oz. Elbow Macaroni10 cups of water2 tsp. salt3 cups shredded sharp Cheddar Cheese½ cup Parmesan Cheese1 cup whole milk5 T. butter2 T. all-purpose flour1 tsp. ground mustard½ tsp. white pepper and 1 tsp. salt1 T. fresh chopped parsley1 cup Panko bread crumbs

1. Preheat oven to 350ºF. Bring the water and salt to a boil in a Stockpot, then add in the pasta and cook for 8 minutes or until almost al denté. Drain the pasta using a colander.

2. While the pasta is cooking, melt 2 T. butter in a medium saucepan. When the butter turns a light nutty brown, stir in the flour and mix until very pasty. Add in the mustard, salt and pepper.

3. Slowly stream in the milk and keep stirring until the sauce thickens and reaches a boil. Add in the cheese a little at a time while stirring. When the cheese is melted and the sauce is rich and creamy add the drained pasta to the sauce and mix until well combined.

4. Grease an 8 inch round baking dish with 1 T. butter and then pour the pasta into the dish.

5. In a small bowl mix together 2 T. melted butter, parsley, and Panko bread crumbs. Then top the Pasta with this mixture.

6. Bake for 20 minutes. Serve with crostini and steamed broccoli.

Spaghetti with Meat SauceRecipe by DeeAnn Potasky

Culinary Arts Instructor at Curtis High School

½ cup yellow onion, small diced2 cloves garlic, minced2 T. Olive Oil½ cup mushrooms, sliced thinly½ cup green bell pepper, small diced1 tsp. dried oregano1 tsp. dried basil2 tsp. salt1 tsp. black pepper1 lb. ground beef24 oz. tomato sauce10 oz. spaghetti pasta2 tsp. sea salt10 cups water

1. Sauté the onions, garlic, mushrooms and green bell peppers in the olive oil until soft and beginning to lightly brown. This should take about 6 minutes.

2. Add in the oregano, basil, salt and pepper and stir until well mixed. Saute with the herbs about 3 minutes more. Then add in the ground beef, breaking it apart with a wooden spoon. Cook until the beef has no more pink color.

3. Add in the tomato sauce and let simmer for 15-20 minutes with a lid on.4. To make the pasta, get the water boing with the salt in it. When the water begins to boil

turn down the heat to medium high and add in the spaghetti. Stir the pasta so it does not stick together. Cook until al dente, then drain with colander.

5. Place the spaghetti on a platter and top with the meat sauce. Garnish with chopped parsley, freshly ground pepper, and shredded Parmesan cheese. Garlic bread and a tossed green salad go well with this dish!

Fruit Pies

Unit

Sticky, gooey, delightful fruit in a flaky melt in your mouth crust……Homemade and proud of it!

Pie Dough Recipe¾ cup shortening2 cups all-purpose flour1 tsp. sea salt5 T. ice water

1. Cut the shortening into the flour and salt using a pastry blender until the particles resemble peas. Slowly pour in the ice water and mix together using a wooden spoon until moistened. Use your hands and work the dough until it forms a ball.

2. Shape the dough by putting it onto a lightly floured wooden board and cutting it in half. Save one in a plastic baggie until you are ready to put the top crust on the filling.

3. Flatten the pie dough using the palm of your hand, then use a floured rolling pin to roll out the dough until it measures 2 inches larger than a pie plate.

4. Roll up the dough onto your rolling pin and then roll out into the pie plate. Repeat the same process for the top crust, but now you’ll need to flute the pie dough and also place some slits in the crust for steam to escape. Use a sheet pan to place the pie on before baking or the filling may drip into the oven.

5. Preheat the oven to 425°. Follow the specific times for each filling used, they vary.Pie FillingsCherry 1 ⅓ cups granulated sugar ⅓ cup all-purpose flour

4 cups pitted fresh or frozen, thawed & drained¼ tsp. almond extract2 T. butter

1. Place the cherries in a bowl and toss with the sugar and flour, then pour into the bottom crust.

2. Sprinkle with almond extract and dot with butter. Place the top pie dough on the filling and flute and make some slits in top of crust.

3. If you do not like a browned crust, place tin foil around the edges before baking the pie.

4. Bake for 35 to 40 minutes, or you see the filling bubbling through the slits in crust.Apple¾ cup granulated sugar¼ cup all-purpose flour½ tsp. nutmeg½ tsp. cinnamon

Pinch of sea salt4 peeled and thinly sliced Granny Smith Apples2 T. butter or margarine

1. Mix together in a large bowl sugar, flour, nutmeg, cinnamon, salt. Stir in the apples and then place in the bottom pie dough lined pie plate. Dot the filling with butter, cover with the top pie dough, then make slits in the dough.

2. Seal the dough by fluting, use foil on the edge of the crust if desired. Bake for 40-45 minutes or until the filling is bubbly through the slits. Let cool for 20 minutes before you cut into the pie.

Peach4 cups fresh peaches or frozen, thawed/drained1 tsp. lemon juice2/3 cup granulated sugar

3 T. flour¼ tsp. cinnamon1 T. butter or margarine

1. Mix peaches, lemon juice, sugar, flour and cinnamon together in a large bowl. Turn mixture into the pie dough lined pie plate and dot with butter.

2. Cover with the top dough and flute the dough. Cut slits into the top crust and bake for 35 minutes or until you see the filling bubbling through the slits in crust. Let cool for 25 minutes before cutting into.

R h u b a r b 1 ¼ cup granulated sugar¼ cup all-purpose flour¼ tsp. orange zest or peel

4 cups ½ inch slices of fresh rhubarb1 T. butter

1. Stir together the sugar, flour, orange zest and set aside. Place half of the rhubarb into the premade bottom pie dough and sprinkle with half the sugar mixture, repeat with the remaining ingredients, then dot with butter.

2. Cover with the top crust and flute the pie dough. You can cover the edge of the crust with aluminum foil if you like lighter colored crust. Just make sure you remove it about 15 minutes before the pie is done.

3. Bake 45 minutes or until the juice in the crust begins to bubble.

Beef Unit

Are you one of those meat and potatoes kind of people?

Always searching for the perfect Steak

Chili Con CarneBy DeeAnn Potasky

1 lb. ground beef½ large onion, medium diced2 cloves of minced garlic1 tsp. cumin1 T. chili powder1 T. cocoa powder1 tsp. oregano1 tsp. salt1 tsp. black pepper½ tsp. cayenne pepper15 oz. can of tomato sauce½ cup water15 oz. kidney beans, undrained

1. In a large stockpot begin browning the beef on medium heat. Once the beef starts rendering fat, add in the onions and garlic.

2. When the onions and garlic become soft, add in the herbs and spices and continue to le the beef soak up all the flavors of the herbs and spices.

3. Add in the tomato sauce and let simmer for 15 minutes. Add in the kidney beans and liquid, and continue cooking for 4 more minutes.

4. Serve the chili with sour cream, shredded cheddar cheese, scallions, and olives on top as a garnish, color and flavor component.

Beef StroganoffBy DeeAnn Potasky

1 lb. Sirloin steak, cut in long thin strips on the bias

3 T. Butter2 cups Sliced Fresh Mushrooms2 cloves of Garlic, minced½ cups minced yellow onion1T. beef bouillon granules1 Cup hot milk2 T. flour¼ cup of Dry Sherry½ tsp. salt¼ tsp. pepper½ cup sour cream2 cups of curly egg noodles3 T. fresh minced parsley

1. Slice steak as directed, creating long thin strips of beef.2. Melt the butter in a skillet, and add in the steak when up to medium temp. Take out the meat

when pink is almost gone with a slotted spoon. Reserve on a plate. Add in the mushrooms, onions and garlic. Sauté these vegetables until translucent, about 5 minutes. Then add in the bouillon granules and flour. Slowly pour in the hot milk and sherry.

3. Cook these together until thick and bubbly, for about 5 minutes. Add in the steak and heat for 3 minutes. Add in the sour cream and serve over the noodles.

4. You will need to cook the egg noodles according to package directions.5. Lastly, garnish the Beef Stroganoff dish with the minced parsley. A great side dish with this is

spicy green beans. Enjoy your Dinner!

Beef StroganoffBy DeeAnn Potasky

1 lb. Sirloin steak, cut in long thin strips on the bias 3 T. Butter2 cups Sliced Fresh Mushrooms2 cloves of Garlic, minced½ cups minced yellow onion1T. beef bouillon granules1 Cup hot milk2 T. flour¼ cup of Dry Sherry½ tsp. salt¼ tsp. pepper½ cup sour cream2 cups of curly egg noodles3 T. fresh minced parsley

1. Slice steak as directed, creating long thin strips of beef.

2. Melt the butter in a skillet, and add in the steak when up to medium temp. Take out the meat when pink is almost gone with a slotted spoon. Reserve on a plate. Add in the mushrooms, onions and garlic. Sauté these vegetables until translucent, about 5 minutes. Then add in the bouillon granules and flour. Slowly pour in the hot milk and sherry.

3. Cook these together until thick and bubbly, for about 5 minutes. Add in the steak and heat for 3 minutes. Add in the sour cream and serve over the noodles.

4. You will need to cook the egg noodles according to package directions.5. Lastly, garnish the Beef Stroganoff dish with the minced parsley. A great side dish with this is

spicy green beans. Enjoy your Dinner!

Beef Stew

Recipe by DeeAnn Potasky

1 lb. of Stew Meat

½ yellow onion, large Dice

2 Russet Potatoes, peeled and 1 ½ inch cubes

2 Carrots, peeled and 1 inch slices

2 T. Butter

3 Tbsp. Flour

1 tsp. salt

1 tsp. pepper

1 tsp. basil

4 cups Beef Broth

1. Heat the butter and pan sear the meat with the salt and pepper sprinkled on the meat. Add in the onions, carrots and potatoes. Saute these vegetables until they begin to brown on edges. Should take about 7 minutes.

2. Add the basil and flour and stir until flour has been absorbed by all fat and liquids. Slowly pour in the beef broth and stir until boiling. Reduce the heat to medium and simmer for 20 minutes.

3. Serve with French Bread and butter. This is a cozy meal in the Winter!

By DeeAnn Potasky

1 lb. of flank steak cut into long thin strips, cut on bias

1 cup of Broccoli crowns, cut into smaller pieces and steamed in water with salt

½ cup julienne carrots

2 Garlic Cloves, minced

1 T. olive oil

½ tsp. red pepper flakes

1 T. minced ginger

2 T. Soy Sauce

1 T. Sugar

1 T. Dry Sherry

2 tsp. cornstarch

1. Marinate the beef strips the garlic, red pepper flakes, ginger, soy sauce, sugar, sherry for 10 minutes.

2. Heat up a skillet on medium-high heat with olive oil. Once the skillet is hot remove the beef from the marinade and stir fry for about 5 minutes until almost done. Remove with a slotted spoon and put on a plate.

3. Add in 1 T. olive oil and the carrots and broccoli and stir fry for 3 minutes, then add back in the beef.

4. Stir in the cornstarch to the marinade and put in the skillet creating a sauce for the broccoli/carrot and beef.

5. You can serve this over Basamati Rice! Make the rice at the beginning of class. 1 Cup Rice to 1 ½ cups water on medium heat with lid on sauce pan. Cook until water boils then reduce heat to low and water is absorbed. This may take 12 minutes.

Nutrition Unit

Nutrition packed into a beverage that gives essential vitamins, minerals,

proteins and carbohydrates!

Mango and Peach Smoothieby DeeAnn Potasky

1 cup of frozen Mango

1 cup of frozen Peaches

½ cup whole milk

½ cup Orange Juice

1 tsp. vanilla

½ cup of vanilla yogurt

1 T. Agave Nectar

Pinch of cinnamon and nutmeg

Garnish with a slice of lime dipped in colored sugar crystals

1. Put all of the ingredients in a blender and blend until a smooth consistency remains. 2. Pour into two cold beverage glasses and garnish with yellow and orange sugar crystals around the

rim of glass or use the line wedge dipped in sugar and on side of glass. Serve with colored straws.

Enjoy!

Peanut Butter and Banana Smoothie

By DeeAnn Potasky

½ cup peanut Butter, creamy or chunky1Large banana, cubed1 T. Wheat Germ1 tsp. vanilla2 T. honey1 Cup soy milk, coconut milk or Almond Milk6 ice cubes

1. Blend all the ingredients together in a blender and serve in chilled glasses with a drizzle of chocolate syrup as a garnish on top of some whipped cream. Yum!

Berry Delight SmoothieBy DeeAnn Potasky

1 cup Frozen Strawberries

1 cup Frozen Raspberries

1 Banana, cut up into chunks

1 cup Apple Juice

½ cup half and half

1 tsp. vanilla

1 T. Agave Nectar

1. In a blender combine all of the ingredients and blend until smooth. Pour into chilled glasses and garnish with some whipped cream and a freshly sliced strawberry and two blueberries.

Pina Colada SmoothieBy DeeAnn Potasky

½ cup Pineapple chunks

½ cup Pineapple Juice

½ cup coconut Crème

1 Frozen Banana, diced

1 tsp. vanilla

1 tsp. coconut extract

6 ice cubes

1. In a blender combine all of the ingredients and blend until smooth. Pour into chilled glasses and garnish with whipped cream, shredded coconut and Maraschino cherry.

Fish and Shellfish

Unit

Most seafood product are sold in Restaurants! Pikes Place Market is known for flying fish. Have you seen this iconic

demonstration that makes Seattle famous?

Cajun-Style Cod

By DeeAnn Potasky

1 lb. Cod Fillet

1 tsp. paprika

¼ tsp. black pepper

¼ tsp. cumin

¼ tsp. thyme

¼ tsp. oregano

¼ tsp. basil

1 T. minced onion

½ tsp. minced garlic

½ Lemon, juiced

1 T. White vinegar

⅛ tsp. salt

1. Pat dry the cod fillets and set aside. 2. In a small bowl combine paprika, pepper, cumin, thyme, oregano, basil, and set aside.3. Heat up a 12 inch skillet to medium heat and toast the herbs and spices in the small bowl. This

should take about 2 minutes. Stir while toasting.4. Add in the onion and garlic and toast 50 more seconds. Add in lemon juice, vinegar and salt to

the skillet and then the fish. 5. Cover the skillet and let the fish cook in the pan juices for 2 minutes, then flip over and cook an

additional 2 minutes.6. Take the fish out of the skillet and put on a serving platter.7. Pour the pan juices over the fish and garnish with lemon wedge and parsley sprig.

Shrimp Fettuccini

By DeeAnn Potasky

8 oz. Fettuccini Noodles10 cups water2 tsp. salt½ lb. fresh shrimp, deveined and shell removed1 T. butter1 T. olive oil2 cloves garlic, sliced thinlyPinch of red pepper flakesSalt and pepper, to taste1 ½ cups whipping cream1 T. parsley1 T. shredded Parmesan Cheese

1. In a stockpot, bring to a boil the water and salt. Add in the pasta and stir while cooking for about 11 minutes until al dente. Check the pasta by removing a piece and biting into it with your tooth, it should be slightly firm, not soft. Drain the fettuccini using a colander, and set aside until needed. The pasta will be cook a little longer later.

2. Using a large skillet, sauté the garlic in the olive oil and butter for three minutes on medium heat. Then add in the red pepper flakes.

3. Add in the shrimp and continue sautéing for three more minutes. Season the shrimp with salt and pepper.

4. Now, put the pasta in the skillet and pan fry them for 5 minutes.

5. Add in the whipping cream and cook until the sauce reduces and thickens.

6. Serve warm with French Bread. Garnish with chopped parsley and 1 T. shredded Parmesan Cheese. Freshly cracked pepper adds a nice color and flavor as well.

Salmon with DillBy DeeAnn Potasky

1 lb. Salmon Fillet⅓

½ lemon

2 ½ T. butter

3 slices of yellow onion

4 to 5 sprigs of Dill

2 white mushrooms, sliced

Salt and pepper, to taste

1. Preheat oven to 350ºF.2. Place the salmon on a baking sheet with aluminum foil

underneath. Sprinkle salt and pepper on top.3. Then place three pats of butter on top of the Salmon. On top

of the butter place the sprigs of Dill.4. Slice the onion, mushrooms and lemon thinly and arrange on

top of Salmon. It should cover the whole top. Any remaining lemon should be squeezed unto the Salmon.

5. Season again with salt and pepper and put in oven for 15 minutes. Make sure you wrap the aluminum foil around the salmon and seal closed.

6. Take the foil off and let cook for 8 minutes uncovered.

Sole En PapilloteBy DeeAnn Potasky

4 fillets of SoleDash of Salt and pepper, sprinkled on each fillet8 thin Slices of Lemon or Lime4 T. Butter8 Sprigs of Flat Leaf Parsely4 T. white Wine8 ChivesDash of Paprika on each filletDrizzle of olive oilOn four pieces of aluminum foil place drizzle a little oil then place the sole fillets on the oil. Sprinkle the fillets with some salt and pepper for seasoning. Add to each fillet, lemon slices, parsley, Tbsp. of butter, and 1 T. white wine. Top with two chives per fillet and dash of paprika. Cover the sole and fold together the edges of the aluminum foil making a seal. Place in the oven for 15 minutes at 350 degrees. You should place the foil on baking sheets with a little boiling water for steam. After you take these out of the oven, cut through the aluminum foil and eat the sole out of the aluminum foil on a plate.

Mexican Cuisine Unit

Muy Bien!Fajitas Potasky Style

By DeeAnn Potasky

1 Large Chicken Breast or two small, cut into long stripes

*You can substitute lean beef sirloin cut into long thin strips if you prefer beef1 T. Olive oil½ red bell pepper, sliced into c’s½ green bell pepper, sliced into c’s½ sweet onion, diced into 1 inch cubes 1 tsp. cumin¼ cup cilantro, chopped½ tsp. salt½ tsp. pepperPinch of red pepper flakes½ lime, freshly squeezed3 or 4 flour tortillas, warmed in microwave

1. In a large skillet or wok place the oil and heat on medium high. When the oil is hot add in the garlic and stir for about 30 seconds. Add in the chicken strips and pan fry until chicken is done. Remove with a slotted spoon and set aside on a platter temporarily. Try to keep all liquids in the pan.

2. Add the peppers and onion to the skillet on medium high heat. Once they’ve been stir frying for 3 minutes add in the cumin, salt, pepper, red pepper flakes, and cilantro. Stir fry for 1 ½ more minutes, then add the chicken back into the skillet. Stir fry for 1 more minute, then squeeze in the lime juice and stir fry 1 more minute.

3. Serve the fajita mixture on flour tortillas. You can serve salsa or sour cream with the fajitas.

Beef, Cheese or Chicken EnchiladasRecipe by DeeAnn Potasky

Enchilada Sauce

1 T. vegetable oil

½ cup chopped yellow onion

1 diced Anaheim chili pepper

1 clove of garlic, minced

1 T. chili powder

1 T. agave nectar

1 tsp. salt and ½ tsp. pepper

15 oz. can of Tomato Sauce

Preparation Steps:

1. Saute the onion, chili pepper and garlic in the oil.2. Add Chili powder, agave, salt and pepper and let sauté for 3 minutes.3. Add in the Can of Tomato Sauce, and let simmer for 5 minutes.4. Put all ingredients in a blender and puree for 60 seconds.

Enchilada Fillings:

Chicken- sauté 1 Diced chicken Breast with 1 Tbsp. of diced onion, add in a pinch of Cumin. Assemble the Enchiladas by dividing the ingredients over four flour tortillas, then sprinkling with 2 T. of grated cheddar cheese on each tortilla. Roll up and place in a greased casserole dish. Pour over the Enchilada sauce in the blender over the Four Rolled up Tortillas. Bake in oven at 350 for 20 minutes. Sprinkle the top with ½ cup shredded Cheddar Cheese.

Cheese- Mix together 1 ¼ cups of Shredded Cheddar cheese with 1 T. minced onions and 1 T. minced Anaheim peppers. Divide this filling between four tortillas, then roll up and place in a greased casserole dish. Pour the Enchilada Sauce from blender over the tortillas and sprinkle ½ cup of shredded cheddar cheese over the tortillas. Bake at 350 for 18 minutes.

Beef- Pan fry ½ lb. ground beef with 1 T. minced onion and 1 T. minced Anaheim chili peppers until no pink in showing. Drain off any excess grease from pan. Lightly brush the tortillas with vegetable oil, then divide up the filling ingredients between four flour tortillas. Sprinkle 2 T. cheddar cheese on each tortilla, then roll up and place in a lightly greased casserole dish. Top with the Enchilada Sauce from the blender, and sprinkle with ½ cup of shredded cheddar cheese. Bake for 20 minutes on 350 degrees.

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ChimichangasBy DeeAnn Potasky

1 lb. boneless pork loin, cut into 1 inch cubes2 cups water

1 T. white wine vinegar½ diced Anaheim chili1 clove garlic, minced1 tsp. granulated sugar½ tsp. cumin½ tsp. oregano½ tsp. sea saltPinch of red pepper flakes1 cup shredded jack cheese or mozzarella4 flour tortillas (8 or 9 inch round)2 T. melted butter or margarine

1. Place pork in a medium skillet with the water, vinegar, Anaheim chili, garlic, sugar, cumin, oregano, salt, and red pepper flakes. Cook over medium high heat until the liquid has evaporated and the meat has absorbed the flavors of liquid. This should take 20 minutes. Set aside the meat on a platter and let cool by shredding the meat apart with forks.

2. Brush each of the tortillas with butter. Spoon the meat filling into the center of each tortilla evenly distributed amongst the four. Place ¼ cup of cheese on the filling of each tortilla.

3. Fold the sides like an envelope enclosing all filling. Place the chimichangas seam side down on a sheet pan. Bake at 425ْ for 10 minutes, or until golden brown.

4. Serve these cut in half and place on a plate with cilantro as a garnish and side dish of sour cream and salsa. Say “Yum!”

Ultimate BrowniesBy DeeAnn Potasky

½ cup butter, room temperature

1 cup sugar

1 extra-large egg

½ cup flour

½ cup unsweetened cocoa powder

½ tsp. baking powder

½ tsp. sea salt

½ cup marshmallows

½ cup walnuts or pecans, coarsely chopped

½ cup coconut, shredded

¼ cup semi-sweet chocolate chips

¼ cup peanut butter or butterscotch chips

¼ cup caramel ice cream topping

Optional: ¼ cup Maraschino cherries, cut in half

Vanilla ice cream

Whipped topping

1. Preheat the oven to 350°F.2. Mix together in a bowl by hand the butter and sugar. Once well combined, add in the egg.3. In a separate bowl, combine together the flour, baking powder, salt, and cocoa powder. Mix

with a whisk to remove lumps and mix well.4. Slowly add in the dry ingredients using a wooden spoon to stir with. Do not over stir, the

brownies will not rise properly, so do not use a mixer.5. In a 8x8 pan, use butter to coat the bottom with a paper towel. Pour in the batter, it will be

thick in consistency. Smooth it out using a icing spreader or butter knife.6. Add on the marshmallows, walnuts, coconut, chocolate and peanut butter chips. Press these

items down into the brownie batter, but be gentle. You can also add on the optional cherries as well at this point.

7. Bake for 15 minutes, then place small dollops of the caramel topping on the brownies, and place back into oven for 7-8 more minutes.

8. Let the brownies cool for at least 10 minutes before removing them from the pan. Good served with a scoop of vanilla ice cream on top while still warm. A cherry on top is a great colorful garnish along with some whipped cream.

Fruit with Chocolate Sauce

By DeeAnn Potasky

1 cup of semi-sweet chocolate chips

2/3 cup whipping cream

¼ cup powdered sugar

8 Large Marshmallows

8 strawberries, keep whole

2 bananas, sliced into large pieces

8 large pretzels or 2 graham crackers

8 pineapple large chunks1. Combine the ingredients in a double boiler and heat until smooth and thick.’2. Pour into a small bowl and arrange the fruit on the platter artistically.3. Use tooth picks to pick up fruit and immerse into the chocolate sauce.4. Use napkins or small plates to eat the fruit and chocolate sauce.

Saucepan FudgiesBy MY GREAT RECIPES

4 squares of unsweetened chocolate (4 oz.)¼ cup butter or margarine2 cups granulated sugar2 eggs1 tsp. vanilla extract2 cups all-purpose flour2 tsp. baking powder¼ tsp. salt½ cup chopped pecans or walnutsPowdered or granulated sugar for rolling

1. In large saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat. Cool slightly.

2. Beat in sugar. Add eggs, one at a time, beating thoroughly after each addition. Stir in the vanilla.

3. Mix flour, baking powder, and salt. Stir into mixture. Fold in nuts. Chill for about 30 minutes.

4. Shape dough into 1-inch balls. Roll in powdered or granulated sugar. Arrange on ungreased baking sheets.

5. Bake at 300°F for 18-20 minutes. Remove from sheets to wire racks. Cool. Sore in air tight container.

Chocolate Cupcakes with Chocolate FrostingBy Sweet Mandy B’s

1½ cups flour1 cup unsweetened cocoa1¼ tsp. baking soda1¼ baking powder1 tsp. salt2 cups granulated sugar¾ cup hot water¾ cup milk2 large eggs½ cup vegetable oil1 ½ tsp. vanilla extractChocolate frosting1 cups unsalted butter3 T. dark corn syrup

1 tsp. vanilla extract1 pinch of salt²/3 cup unsweetened cocoa, sifted4 cups powdered sugar, sifted½ cup whipping creamChocolate candy sprinkles (optional)

1. Sift the flour, cocoa, baking powder, baking soda, and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.

2. Turn the mixer to low and add, in order, water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.

3. Scoop the batter into muffin tines lined with paper baking cups about half full. Bake at 325ºF for about 25 minutes.

4. While the cupcakes are baking make the frosting by creaming the butter, corn syrup, vanilla and salt with a paddle attachment in a mixer.

5. With the machine off, spoon in the cocoa while carefully turning on the mixer to low, and do likewise for the sugar in three parts. Lastly, add in the cream then beat until fluffy.

6. Cool the cupcakes before putting on a generous amount of frosting and then shake on some sprinkles.