fats and oils

Seasonal Vegetables

2 stalks of broccoli

2 carrots

2 zucchini

1 tsp. Mrs. Dash Seasoning

2 Tbs. olive oil



1. Preheat oven to 400°.

2. Scrub and peel (if necessary) vegetables and pat dry.

3. Cut seasonal vegetables into bite-size portions. Put in separate bowls.

4. Mix oil and Mrs. Dash.

5. Drizzle 1/3 of seasoned oil over carrots. Toss carrot pieces to coat.

6. Arrange carrots in a single layer on a jellyroll pan.

7. Bake 10-15 minutes. Season and add broccoli to pan. Toss and bake 10 more minutes.

8. Season and add zucchini to pan. Toss and bake 10 more minutes. Bake additional time to ensure that all vegetables are tender.

9. When vegetables are soft, remove to a serving platter and enjoy.



Baked Potato Fries

4 baking potatoes 1 medium onion

1 tsp. salt 1 tsp. dried thyme leaves

2 Tbs. olive oil 1/2 tsp. pepper



1. Preheat oven to 400°.

2. Scrub potatoes and pat dry.

3. Cut potatoes in half. Cut each half into ¾”-thick wedges. Put in a bowl.

(You may cut them in half again to cook faster.) Cut onion into thin slices.

4. In a bowl, mix salt, pepper, and thyme together. Add oil.

5. Add potatoes and onions to seasonings and oil. Stir to coat.

6. Arrange seasoned potatoes and onions in a single layer on a jellyroll pan.

7. Bake 30-45 minutes, or until soft (baking time will depend upon size of potato pieces).

8. When potatoes and onions are soft, remove to a serving platter and enjoy.



Belle’s Baked Chicken (for lab, 2.5 pounds or ¼ breast per person)

1 C. fine dry bread crumbs 1/8 tsp. garlic salt

1/4 C. dry grated Parmesan cheese 1/8 tsp. pepper

1/8 C. dry parsley 1 tsp. salt

1 tsp. seasoned salt



2.5 pounds chicken pieces

¼ cup butter (melted)



1. Heat oven to 375°.

2. Combine dry ingredients and pour into a flat dish.

3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Each piece should be no bigger than a flattened tennis ball.

5. Dip chicken pieces in melted butter. Let excess drip off by placing pieces on a cooking rack.

6. Dredge chicken pieces in crumb mixture. Let excess fall off.

7. Place chicken pieces on greased baking pan.

8. Bake 25-30 minutes in hot oven on center rack, cooking until juices run clear -- 170° for breasts, 180° for thighs and legs.

9. Place on serving platter and make sure there are enough pieces for each person in lab to sample.



Southern Fried Chicken (for lab, 2.5 pounds or ¼ breast per person)

2 C. buttermilk 1 Tbsp. garlic powder

1 ½ C. flour 1 Tbsp. onion powder

1 ½ C. bread crumbs 1 Tbsp. paprika

½ tsp. salt pinch of pepper



2.5 pounds chicken pieces

vegetable oil



1. Heat vegetable oil in electric skillet to 375°. If using mini fryers in lab, heat to 325°.

2. Combine dry ingredients and pour into a flat dish.

3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Each piece should be no bigger than a flattened tennis ball.

5. Dip chicken pieces in buttermilk. Let excess drip off by placing pieces on a cooking rack.

6. Dredge chicken pieces in flour mixture. Let excess fall off.

7. Repeat steps 5 and 6 to double coat chicken pieces.

8. Place chicken pieces in hot vegetable oil and fry in mini fryer for about 5 minutes (time will depend on size of chicken pieces) or until no longer pink in center. If frying in electric skillet, you will need to turn each piece after 5 minutes and cook on the other side. Drain on paper towel.

9. Place on serving platter and make sure there are enough pieces for each person in lab to sample. Serve with honey mustard sauce.



Honey Mustard Sauce
1/2 cup fat-free mayonnaise

1/4 cup prepared mustard

2 tablespoons sugar

2 tablespoons honey



1. Stir ingredients together until smooth. Serve with fried and baked chicken.



Poppy Seed Dressing

1/4 C. sugar 3/4 C. salad oil

1/2 tsp. dry mustard ¼ cup + 2 Tbsp. vinegar

3/4 tsp. salt 1 ½ tsp. poppy seeds

1 tsp. grated onion (not dry onion. Use actual onion and grate)



1. Combine all ingredients except oil and poppy seeds. Mix until sugar is dissolved.

2. Slowly whisk in oil and beat well.

3. Stir in poppy seeds. Cover and chill



Salad: For this recipe, marinate 1 1/2 C. thinly sliced mushrooms in dressing.



In a glass salad bowl, use the following ingredients to make multiple salad layers:

1 pkg. fresh spinach, cleaned and broken

1/2 lb. grated Swiss cheese

1/2 lb. bacon, cooked and crumbled

1/2 medium red onion, thinly sliced

1 cup (8 oz) cottage cheese



Spoon dressing and mushrooms over the top, and serve.



Buttermilk Biscuits (Makes 24)
4 cups all-purpose flour
2 tablespoons baking powder
1 ½ teaspoon salt
1 teaspoon baking soda
½ cup + 2 tablespoons vegetable shortening (best if chilled in fridge first)
2 cups buttermilk

1. Preheat oven to 425 F.
2. In a large bowl, stir together flour, baking powder, salt, and baking soda.
3. Cut cold shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
4. Add buttermilk, tossing with a fork, until dough holds together.
5. Turn dough onto a floured surface and form into a disk.
6. Knead lightly just a few times until smooth.
7. Pat dough to a 3/4-inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits.
8. Place biscuits about 2 inches apart on an ungreased baking sheet. For softer biscuit sides, place biscuits next to each other.
9. Gather the trimmings and repeat forming and cutting.
10. Bake about 12 to 15 minutes, until golden brown.

Honey Butter
½ cup butter, softened
½ cup honey
¼ tsp. cinnamon
¼ tsp. vanilla extract

1. Whip butter in KitchenAid with wire whisk attachment until light, scraping bowl occasionally. Gradually add honey, cinnamon and vanilla. Serve with warm biscuits.

Homemade Flour Tortillas
4 C. flour 1 C. warm water
1 ½ tsp. baking powder 1/3 C. milk
1/2 Tbsp. salt 1/2 C. shortening
1. Mix dry ingredients in your KitchenAid mixer.
2. Mix milk and water, and heat to just below boiling.
3. Add milk/water mixture and shortening to flour mixture and knead to a soft dough.
4. Break into 20-24 balls. Let rest 10 minutes or more.
5. Slightly flatten each ball with the palm of your hands. Roll out with almost no flour on the board, but with flour on the roller. If you have a tortilla press, you may use that.


6. Empanada: Fill half the uncooked tortilla with about 3 Tbsp. fruit pie (apple or blueberry) filling (No filling on the edges or it won’t seal). (You may also use a spicy meat filling.) Fold over and seal the edges. Meanwhile heat 1-inch of vegetable oil in an electric skillet to 375°. Fry empanadas on both sides. Drain on paper towel. Dust with powdered sugar.
7. Quesadilla: Grate 4 C. of cheese (Cheddar, Mozzarella, and Monterey Jack). Add 1 can (4 oz.) chopped mild green chiles, 1 can (4.5 oz.) chopped olives, and 1 medium onion, diced. Mix together to make the filling.

Prepare 1/3 of tortillas as Fried Quesadillas: Fill half of the uncooked tortilla with the filling (about ¼ cup). Fold the top over, and seal the edges. Heat 1-inch of vegetable oil in electric skillet to 375°F. Fry quesadillas until golden brown. Drain.



Prepare 2/3 of tortillas as Un-Fried Quesadillas: Brown each uncooked tortilla in electric skillet (325-350° F). On one browned tortilla, spread ¼ cup filling. Place another browned tortilla on top and return to warm skillet to heat through and melt cheese in filling.



Make sure there are enough of each variation of quesadillas for each student to sample.



Buttermilk Ranch Dressing

3/4 C. mayonnaise 1/2 tsp. salt

1/2 C. buttermilk dash freshly ground pepper

1 tsp. parsley flakes 1 clove of garlic, finely chopped

1/2 tsp. instant minced onion
1. Combine all ingredients.

2. Cover and refrigerate overnight to blend flavors



Salad:

1 bunch red leaf and ½ head ice berg lettuce, torn 1/2 red onion, thinly sliced

2 cans mandarin oranges, drained 1 avocado, sliced

1/2 C. slivered almonds, toasted

1. Spread almonds in a jellyroll pan. Place under the broiler, stirring, until golden. Watch carefully!!!!!!!! OR put in frying pan and brown over medium-high heat, stirring constantly. Remove from pan when done.

2. Wash salad greens. Combine salad ingredients and toss. Serve with ranch dressing either on the side or tossed into salad at the last minute.



Black-Bottom Cherry Cream Cheese Pie



Note: This pie has a standard pastry crust with an oreo crust on top of it (black-bottom). After cooling, it is then filled with the cream cheese filling and topped with cherries, whipped cream and oreo crumbs.



1 (15 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
1/3 c. freshly squeezed lemon juice
1 can cherry pie filling

standard pastry (below)

Oreo crumb crust (below)

½ cup whipping cream

2 T. sugar



Standard Pastry

1 ½ C. flour

1 tsp. salt

1/2 C. + 2 Tbsp. shortening

3 to 5 Tbsp. ice cold water water

1. Stir flour, then spoon lightly into measuring cup. Level.

2. Place flour and salt in a mixing bowl. Stir together.

3. Measure shortening and use pastry blender to cut the shortening into the flour until rice-like.

4. Sprinkle in water 1 Tbsp. at a time, mixing with your rubber scraper or a large spoon until flour is moistened, and dough almost cleans the sides of the bowl. (The less you handle it, the flakier the crust will be.)

5. Gather dough into a ball. Flatten on a lightly floured board, and roll into a large, even circle. Put in 9” glass pie pan, crimp edges and poke with fork.

6. Bake at 450°. Bake 10-15 minutes or until golden brown.



Oreo Crumb Crust

1 cup finely crushed Oreo cookie crumbs

3 Tbsp. sugar

¼ cup butter, melted

1. Combine cookie crumbs and sugar. Add butter; blend until all crumbs are evenly moist.

2. Pat ¾ of the mixture over the bottom of a single-crust baked 9-inch pie crust.

3. Use the remaining ¼ of the mixture to sprinkle on the whipped cream at serving.



Filling

1. Soften cream cheese and beat until fluffy.

2. Add milk, slowly, while beating. Add lemon juice, vanilla and beat well.

3. Pour into crust. Chill and then top with cherry pie filling.



To serve: Whip the whipping cream and gradually add 2 Tbsp. sugar. Top each slice of pie with whipped cream and chocolate cookie crumbs.

Pumpkin Bowknots with Cream Cheese Butter



1 1/2 tsp. instant dry yeast 1/8 tsp. cloves

¼ c. sugar 1/2 tsp. salt

1/2 C. milk, warmed to 110° ¼ C. cold butter, cut in 1 Tbs. pieces

3 - 4 C. flour 1 large egg, slightly beaten

1/8 tsp. nutmeg 1 C. pumpkin puree

1/2 tsp. cinnamon

1. In a small bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.

2. In a large electric mixer bowl, combine 1 C. flour, nutmeg, cinnamon, cloves, and salt. Mix, using the mixing paddle.

3. Add cold butter, one tablespoon at a time, and cut in until the mixture resembles cornmeal.

4. Add yeast mixture to the dry ingredients in the large bowl. Mix slightly.

5. Add egg and pumpkin. Beat on low until well mixed.

6. Change to the dough hook and continue to mix on low (knead), adding small amounts of the remaining flour (up to 3 cups) until the dough pulls away from the sides of the bowl. Knead an additional 3-4 minutes.

7. Spray glass bowl with cooking spray. Put dough in bowl; turn to cover dough with cooking spray. Cover with plastic wrap and microwave for 5 seconds for every cup of flour in recipe (20 seconds). Turn dough over and microwave for half of the first microwave cycle (10 seconds).

8. Divide dough in half.

9. Preheat an oven from another kitchen to 400 degrees, convection setting. This will be used for baking your bowknots.

10. Place an 8 x 8 baking pan of hot water in your kitchen’s oven on the lowest rack and pre-heat oven to 170 degrees. TURN OVEN OFF. You have just made a proofing oven.

11. Meanwhile, roll the bowknot dough into two 12 x 7- inch rectangles. Cut EACH rectangle into twelve 7-inch-long strips. Tie each strip loosely in a knot. Arrange knots 2 inches apart on greased baking sheets.

12. Cover and let rise in proofing oven for 30 minutes or until doubled in bulk.

13. Remove bowl of water from oven and bake bowknots in the preheated oven in another kitchen for 15-20 minutes, or until golden brown. Immediately remove rolls from baking sheets. Brush with melted butter. Cool on wire racks.

14. Serve with cream cheese butter piped from a small hole (pea-sized) in the corner of a freezer zip-lock bag onto the bowknots.



Cream Cheese Butter
4 oz. cream cheese, softened ½ tsp. vanilla

¼ C. butter, softened ¼ tsp. cinnamon

½ C. powdered sugar



1. Beat ingredients with an electric hand mixer until smooth

2. Put in Ziploc bag, seal and cut a small hole in corner of bag. Pipe mixture onto completed bowknots and scones.

3. Refrigerate leftover mixture.



Potato Chips



1 or 2 large baking potatoes oil for frying



1. Wash and peel the potatoes. Remove the eyes.

2. Use a vegetable peeler to cut paper thin, crosswise slices of potato. You may also use a mandolin set on the thinnest setting.

3. Put slices in a bowl filled with cold water. Swish gently to remove surface starch. Pat dry on paper towels.

4. Heat oil to 375°. Fry small batches for 3 to 4 minutes, until chips are crisp and edges are golden. (Watch carefully.)

5. Drain on paper towels, and salt. Repeat.