5/7 Strawberry Pie Filling

To be used with the previously made pie crust.

Ingredients

1 to 1 1/2 baskets of sliced strawberries
1 3/4 cup water
1 package strawberry kool-aid
1 cup sugar
1/2 cup ultra-gel
1/4 teaspoon almond extract

Directions

Combine water, kool-aid and sugar in a bowl and stir until dissolved.
Gradually (slowly!) add ultra gel whiel using a wisk to mix it in. (Clumps will form if it's not stirred in continutally)
Place the rinsed, topped and sliced strawberries into the all ready cooked pie crust.
Spread the kool-aid mixture over the strawberries.
You can refrigerate or serve immediately.
Top with whipped cream.

5/5 Pie Crust- Pate Brise

This recipe makes only one crust.

Ingredients

1 1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold butter
1/4 cup cold water

Directions

Mix together flour, salt, and sugar.
Cut in the cold butter into the flour mixture with a pastry blender or with your fingers until the mixture resembles a coarse crumb meal.
Add cold water and mix with a fork until it all sticks together in a soft, dry ball.
Clean and disinfect a work surface. Flour the surface well. Roll out the dough into a large even circle about 1/4 inch thick or until the size of the pie pan.
Lift carefully and place in the pie pan. Trim dough the hangs over the edge.
Embellish the edge by turning or crimping with fingers or fork.
Cover with plastic wrap and put in the fridge for an hour or overnight.

For a cold pie (like the above strawberry pie or a cream pie), bake the cold crust in the oven at 375 degrees for 13-15 minutes, until is lightly brown on the edges. Then let cool before filling.

5/1 Italian Cheese Bread

Ingredients

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon quick-rise yeast
1 cup warm water
1 Tablespoon vegetable oil

Topping

¼ to 1/3 cup prepared Italian salad dressing
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon thyme
A dash of pepper
1 Tablespoon grated Parmesan Cheese
½ cup shredded mozzarella cheese

Directions

In a bowl, combine the flour, salt, sugar and yeast.
Mix together the water and oil into the flour mixture.
Mix until a soft dough forms-you may need to add more flour.
Knead for 1-2 minutes or until smooth and elastic.
Let rise in a warm place for 15 minutes.

Preheat the oven to 450 degrees.
Punch the dough down and place on a greased 12-inch pizza pan.
Pat down into a 12-inch circle.
Brush with salad dressing.
Combine the salt, garlic powder, oregano, thyme and pepper. Sprinkle evenly over the dressing.
Combine the cheeses. Sprinkle evenly over the seasonings.
Bake for 15 minutes or until golden brown.
Serve and Enjoy!!

4/27 Soup Lab

Basic Cream Soup
Ingredients:
2 cups water

3 cups veggies and meat

1 tsp salt
2 more cups water
6 Tbsp flour
1 1/3 cup dry milk
1 tsp onion salt
Any desired toppings or spices
Directions:
Bring 2 cups water to a boil and then add 3 cups vegetables and 1 tsp. salt boil until the vegetables are tender. Put 2 cups water in the blender mix in 6 Tbsp. flour, 1 1/3 cup dry milk and 1 tsp. onion salt. Blend together until thoroughly mixed. Cook meat if it's not cooked yet. Add the blender mixture to the vegetables in the saucepan and whisk until smooth, bring to a boil. Add 3 Tbsp. butter right before serving, whisk it in until it is melted. Add desired cheese or other toppings.

Possible combinations
1. Tuna, peas, carrots, mushrooms, noodles
2. Chicken, dili weed, shredded potato's, nutmeg
3. Ground beef, red and green peppers, corn, kidney beans, chili powder
4. Chicken, rice, peas, bell pepper, curry powder

Lab 16 Casseroles

Each lab did a different casserole. There were three to choose from.

Scalloped Potatoes and Ham

Ingredients:
1/2 bag frozen hash browns
1/4 cup butter
1/4 cup chopped ham
2 green onions minced
1/2 cup sour cream
1 can cream of chicken
1 cup shredded cheese
1/4-1/2 cup corn flakes

Preheat oven to 375.
Place potatoes evenly in a 7x11 baking dish.
Melt butter in a small dish and pour evenly over potatoes.
Sprinkle green onions on top.
Sprinkle ham on top.
Mix sour cream and cream of chicken together. Spread evenly over potatoes.
Sprinkle cheese on top of the sauce mix.
Crush corn flakes and sprinkle on top of the cheese.
Bake uncovered in the oven for 35 minutes.


Chinese Beef

Ingredients
3/4 cup celerly, chopped
1/2 carrot, grated (little less then 1/4 cup)
1/2 medium onion, chopped
1 Tbs water
1/2 pound ground beef
1/2 cup uncooked long grain white rice
1/2 (10 3/4 oz can) cream of chicken soup
1 can hot water (1 1/3 cup)
2 1/2 Tbs soy sauce
1 Tbs brown sugar
Opt. cashews and chow mein noodles

Directions
Use a microwavable casserole dish.
Combine celery, carrot, onion and 1 Tbs water in a microwavable dish. Cover with microwavable cover and cook in microwave for 3 minutes.
Crumble groud beef (uncooked) on top of the vegetables. Cook for 5 minutes in microwave, stirring once after 2 minutes. Then stir at the end to break up large chunks and drain as much grease as possible without losing veggies or meat.
Mix together the soy sauce and brown sugar. Pour over the meat/veggie mix.
Mix the remaining ingredients (rice, chicken soup, hot water, soy sauce, brown sugar) together separately. Pour evenly over the meat mixture.
Cover and cook in microwave for 20-23 minutes, until meat is cooked through and rice is done. Stir gently at the 10 minute mark, then keep cooking right away.

Sprinkle top with cashews and/or chow mein noodles.

Chicken Tortilla

Ingredients
1 chicken breast, cooked (boil), shredded
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
1/2 can milk
1/2 medium onion, chopped OR 1 Tbs dry minced onion
1 can green chilis
1/2 cup salsa
1/2-3/4 cup grated cheese
8 corn tortillas

Directions
Preheat oven to 400.
Cook chicken by boiling, shred.
Combine chicken, soups, milk, green chilis, salsa and onion in a bowl.
Spread half the mixture into the casserole baking dish.
Cut tortillas into fourths. Separate into three piles.
Separate cheese into two piles.
Place one pile of tortillas evenly on top of the soup mixture in the pan.
Sprinkle half of the cheese on top. Place the second pile of tortillas on the cheese.
Spread remaining soup mixture on the tortillas. Add remaining tortillas. Sprinkle remaining cheese on.
Bake for 30-35 minutes or until lightly browned.

Lab 15 (4/10) Calzones

Ingredients

One large roll of dough
(use homemade dough or Texas Rhodes Rolls)
1/4 cup Pizza sauce
1/4 cup shredded cheese
Any toppings desired
Pepporoni, pineapple, ham, olives...

Directions

Roll out dough as much as possible. At least 4 inches in diameter, the closer to 8", the better.
NOTE: it is easy to overstuff the calzone. Limit how many ingredients you put on the inside!!
Place 2 Tablespoons of sauce in the center of the dough. Place only a couple peices of each topping on the sauce. Place 1-2 Tablespoons of cheese on the sauce.
Fold over one side of the dough to seal it to the other side. Squeeze the edges together to seal-a little water dabbed on may help.
Back at 375 for 10-15 minutes, until the dough is starting to darken.
Pour the rest of the sauce and cheese on top if desired.

Lab 14 (3/31) Cinnamon Rolls

Ingredients:
1 cup + 2 Tbs warm water
1 Tbs yeast
1/4 cup + 2 Tbs sugar
1/4 cup oil
3/4 tsp salt
1 egg
3-3 1/2 cup flour

Directions:
Mix gently yeast and sugar with water. Let sit for 5 to 10 minutes.
Add oil, salt and egg. Mix together. Slowly start adding flour as you mix together until the dough is not too sticky and pulls away from the side of the bowl. Knead for 5-10 minutes.
Let rise for 15-20 minutes.

Preheat oven to 400.
Punch down and roll out all the dough into a large oval or rectangle shape about 1/4 inch thick or less.
Spread the top with a couple tablespoons melted butter. Sprinkle a mixture of brown sugar and cinnamon over the butter evenly.
Roll up into a large roll and use dental floss to cut it into dividual rolls.
Place on greased baking sheet and bake until lightly brown.

Glaze with icing.

Icing Glaze

1 box/bag of powdered sugar
1 stick butter
1 egg
1/8 tsp salt

Cream butter, egg and salt. Add in powdered sugar slowly intil it reaches your desired consistency and taste.

Lab 12 No Bake Cookies

No Bake Cookies
(this makes a high yield, may want to cut recipe in half)

2 cups white sugar
4 teaspoons cocoa
1/2 cup milk
1 stick butter (1/2 cup)
2 Tbsp peanut butter
1 teaspoon vanilla
3 3/4 cup quick oats
1 cup coconut (optional)

In a medium sauce pan, combine sugar, cocoa, milk and butter.
Melt butter in with these ingredients until combine.
Keep stirring ingredients slowly until it begins to boil.

Once it begins to boil, remove from heat and let it stand for one minute.

Add vanilla and peanut butter. Mix well.
Stir in oats and coconut.

Place a large peice of aluminum foil or wax paper on a counter-top or talbe. Place scoopfuls (any size you want!) of cookie mixture on the foil or paper.

You may serve these warm or let them cool and harden.

Lab 11 (3/6) 16 Best Foods

Each lab made a different food item.

SALMON

1 salmon (if desired, slice salmon to allow flavors to soak in)
1/3 cup butter
1/3 cup olive oil
2 Tbsp garlic
3 Tbsp fresh rosemary
1 lemon

In a saucepan, melt butter with garlic, olive oil and rosemary.
Put foil on a baking sheet and place salmon on top.
Pour mixture from saucepan over the salmon. Cut lemon in half, squeeze evenly over salmon as well.
Let marinade for 15 minutes.

After marinading, Turn broiler on:
low for a more cooked through salmon.
high for a more raw inside salmon and more cooked surface.

Watch carefully until salmon is cooked desired amount.


SPINACH SALAD

1 bag spinach
1/2 container strawberries, sliced OR 1 can mandarin oranges
2 Tbsp chopped bacon
Any desired dressing

Toss together and serve!


SWEET STRAWBERRIES

1 box strawberries, sliced
2 Tbsp chopped basil
1/4 cup sugar

After cutting strawberries, mix in sugar and basil. Serve immediately.

ORANGE JULIUS

1/2 frozen orange juice
12 cubes ice
1/2 milk
approximately 1/4 cup sugar

Put all ingredients in a blender and blend to desired consistency. Serve immediately.

SWEET POTATO PANCAKES

Coming soon...

Lab 10 (3/4) Oatmeal Muffins

Ingredients
Yeild: 6 muffins (Double recipe if 12 is desired)

Stir these dry ingredients together in a medium bowl:
3/4 cup oats
1/2 cup flour
2 Tbsp golden raisins (optional)
3 Tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp salt

Stir these wet ingredients together in a small bowl:
1/3 cup milk
2 Tbsp+1 tsp oil (vegetable or canola)
2 Tbsp eggbeaters (or 1/2 an egg)
2 Tbsp honey

Combine dry ingredients in one bowl. Combine wet ingredients in a nother bowl.
Stir (about 25 times) the wet mixture into the dry misture just until everything is moistened-there will still be some small lumps.
Fill 6 muffin cups 2/3 full. Bak for 15 munites-check at 12-or until they're done.
Serve warm with honey on top.

Lab 9 (2/20) Peach Cobbler

Ingredients:
1/2 box of regular size white or yellow cake mix
1/8 cup nuts, chopped (optional)
2 Tbsp brown sugar
2-3 Tbsp cinnamon
1 can peach pie filling
1/4 cup butter, melted

In a bowl, combine dry ingredients.
In a round microwavable baking dish, place peach pie filling. Sprinkle dry mixture evely over the peach filling. Drizzle melted butter over the top.
Checking every few minutes, cook on high 12-14 minutes or until topping is no longer doughy.

Let stand for 5 minutes then serve. May serve with ice cream or cool whip.

Lab 8 (2/18) French Bread or Pita Pizza

Ingredients:
French bread OR Pita bread
Bottled pizza sauce
Mozzarella cheese
Any meat, veggies or other toppings desired

Preheat oven to 400 degrees.

French Bread version: slice french bread into bread slice pieces. Lay them out (like garlic gread) and spread pizza sauce on it. Spread cheese on the sauce (as much as desired). Place any other desired toppings on it. (because they're individual slices of pizza, they can be customized for each person.)

Pita Bread version: Do not open the pita bread. Spread sauce on the pita as it lays on it's side. Sprinkle as much cheese as desired on it. Place any other desired toppings on it.

Bake at 400 degrees for about 10 minutes or until cheese just slightly starts to brown.

Lab 7 (2/13)- Granola Bars

Chewy Granola Bars

BrinG To A BoiL:
1/3 c. karo syrup
1/3 c. brown sugar
1/3 c. peanut butter

RemovE FroM HeaT AnD StiR In:
1 ¼ c. Rice Krisipies cereal
1 c. oats

LeT CooL 2-3 MiN. TheN AdD:
1 tsp. vanilla
¼ c. chocolate chips

Put in greased square pan (8x8) or put on a greased flat surface to cool.
When cool cut into bars or squares

YEILD: 16-2” squares or 8 bars

Lab 6 (2/11)- Parmesan Garlic Chicken

Parmesan Garlic Chicken

Ingredients:

6 Boneless, skinless chicken breasts (about 2 lb.)
1 Envelope Italian Salad Dressing & Recipe Mix
1/2 cup 100% Grated Parmesan Cheese
1/2 tsp. Granulated garlic
1 Small container plain yogurt
3 or so cups of Rice

Preparation:

PREHEAT oven to 400 degrees.
MIX cheese, salad dressing mix, and garlic.
MOISTEN chicken with a little yogurt; coat with the cheese mixture.
PLACE in shallow baking dish.
BAKE 20 to 25 minutes or until chicken is cooked through.
SERVE on top of rice

SPECIAL EXTRA:
For a golden appearance, after chicken is cooked through, set oven to broil. Broil 2 to 4 minutes or until golden brown.

Lab 5 (2/9)- Burritos and Strawberry Daquiris

Strawberry Daiquiris

1. Add 1 cup frozen, sweetened strawberries to a blender
2. Put in ½ can frozen lemonade concentrate
3. Squeeze in the juice from 1 lime into the mixture.
4. Add 2 cups of water and enough ice to fill the blender
5. Blend on high until completely blended…adjust by adding a bit more sugar or more ice, if too strong of not sweet enough. Enjoy a refreshing drink!!!!!


QUICK AND EASY BURRITOS

1 lb. ground beef
1 med. onion
1 (16 oz.) can refried beans
1 pkg. taco seasoning mix
1/2 c. water
8 to 12 flour tortillas

Brown meat and onion together. Drain off any fat. Stir in remaining ingredients. Heat through. Spoon into tortillas. Wrap and eat.

Lab 4 (2/3)- Kids Snacks Lab

NOTE: Each lab made one of these kid snacks... if you are making up this day you only need to make one of them!

Banana Sushi

4 slices whole wheat bread, crusts removed
2 bananas, peeled and ends trimmed
½ cup smooth peanut butter, apple butter of Nutella, whichever you prefer or have on hand
yields: 4-6 servings

Preparation
·Lay two of the bread slices out onto the counter and lay the other two over the first two so that they overlap slightly
·Using a rolling pin, gently flatten the slices of bread and press them together at the seam.
·Gently spread your favorite spread evenly over both of the bread pieces and lay a whole banana in the middle of each. Carefully roll up the bread around the banana, bringing one long end over to the other
·Slice each log into 6 pieces that are 1-1/2" thick and serve.

Ants on a Log

This healthy snack is one that kids can make all on their own. Simply spread some crunchy peanut butter and sweet raisins over celery for a smart snacking option.
Ingredients
5 stalks celery
1/2 cup peanut butter
1/4 cup raisins
Cooking Instructions
1. Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

Mini Bagel Pizzas

Kids love making these yummy bagel bites with all their favorite toppings and simply adore watching them bubble up under melted mozzarella right in the toaster oven.
Ingredients
Mini Bagels, sliced in half
1/2 cup tomato sauce
1/4 cup shredded mozzarella cheese
1 small onion, diced
1 green bell pepper, chopped
1 (8 ounce) package sliced pepperoni
Cooking Instructions
1. Spread bagel half with tomato sauce; add cheese, onion, bell pepper and pepperoni.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place bagels on a cookie sheet and place in preheated oven and toast about 10 minutes, or until bagel is golden brown.

Spider Bites

Ingredients:
4 round crackers
2 Tbs. of cheese spread or peanut butter
8 Pretzel Sticks
4 Raisins

Directions:
Place the crackers on a plate and spread with the cheese spread or peanut butter. Put the crackers together to make two cracker sandwiches. Break the pretzel sticks in half so you have sixteen equal-sized pieces. Insert eight pieces of the pretzel sticks into the filling of each cracker sandwich to make eight legs. Using a little bit of filling, set two raisins on top of the cracker sandwiches to make eyes.
Yield: 2 spiders

Snakes

Ingredients-

Refrigerated biscuits
Raisins

Directions-

Roll out each biscuit into a snake. Place raisins as eyes and place on a cookie sheet. Bake until a light golden brown!

Pigs in a Blanket

Ingredients:
Lil Smokie SausagesPillsbury Crescent Rolls

Directions
Cut each crescent roll square into 4 pieces, wrap around sausage, cook according to crescent roll package directions. Serve with dipping sauces such as mustard or ketchup.

Lab 3 (1/29)- Applesauce

Applesauce

3 medium cooking apples, cut into slices
1/3 cup water
1/3 cup brown sugar (or white sugar)
¼ tsp. cinnamon
pinch of salt
pinch nutmeg (optional)

Heat apples and water to boiling over medium heat; reduce heat and simmer covered, stirring occasionally for 15 minutes or until apples are tender. Stir in remaining ingredients until boiling and heat for 1 minute

Lab 2 (1/27)- High Calcium Milkshakes

Strawberry shake

8 oz. yogurt
1 ½ c. Ice cream
¼ c. sugar (or less)
½ bag of strawberries
1tsp. vanilla
1c. milk
4 ice cubes

Put all ingredients in a blender and blend!

Lab 1 (1/14)- Rice Crispy Treats

Krispy Squares

What you will need:
1 bag of Marshmallows
6 cups of Rice Krispies
¼ Cup of butter
Food Coloring (optional)

Melt butter and marshmallows together in a pan on low to medium heat. Once melted, add food coloring if desired. Add the rice krispies and spread in a pan evenly. Wait 10 minutes and serve.

First Assignment!

Welcome to Foods 2! Your first assignment is to take the disclosure document below... copy and paste it into a word document.... sign it and get it signed by a parent and bring it back to me!!!

Food and Nutrition 2
DISCLOSURE DOCUMENT
2008-2009

Teacher: Mrs. Jesica Fowler
Email Address: jfowler@alpine.k12.ut.us

Office Hours: M-F 7:15-7:45
2:15-2:45

Telephone Number: 768-7000 Ext. 140
Classroom: 139

Website: fowlersfoods2.blogspot.com
All recipes will be on this website… Feel free to visit it as often as needed/wanted!

Telephone Number: 768-7000 Ext. 140
Classroom: 139

COURSE DESCRIPTION:

FOOD AND NUTRITION II (Food for Life) (.5 credit) This course is designed for students who are interested in understanding the principles of nutrition and food preparation. Attention will be given to the selection and preparation of food and personal health. Food preparation techniques will be integrated throughout the course and related to all sections of study. Emphasis will be on foods to create meals for families.

AREAS OF STUDY:

Kitchen management, safety, and sanitation
Dietary guidelines and food guide pyramid
Health concerns throughout the life cycle
Meal planning/management
Consumerism skills related to food
Meal service
Meal Preparation

ASSIGNMENTS AND LEARNING EXPERIENCES:

A wide variety of labs, projects, computer time, and group interaction will enhance learning in this course. I like to use a variety of teaching methods including some clips from G and PG rated movies that may help emphasize a specific topic. It is the responsibility of the student to find out what needs to be done if he/she was absent. A student who is absent will have one day for each day absent to make up the missing assignment without a penalty. Late work will be accepted up until the day of the unit test and will receive a 50% deduction. I am determined to help each student succeed and enjoy the educational time they spend in the classroom.

SUPPLIES:

Pencil and pen- Daily of course!

Every once in a while if there is a free day lab and the students pick an item to cook that is not available in the lab, they may bring in items of their own by choice.

LAB FEE:
There is a $10.00 lab fee which helps cover the cost of the food used by the student. Any excess lab fees are used for the replacement of broken or old equipment.

GRADING:

93-100%=A 83-86%=B 73-76%=C 63-66%=D
90-92%=A- 80-82%=B- 70-72%=C- 60-62%=D-
87-89%=B+ 77-79%=C+ 67-69%=D+ 0-59 =F

CLASS RULES:

Be Quietly in Your Seat When the Bell Rings: Students will be marked tardy if they are not in the classroom when the bell rings.

If you are tardy, you must sign in on the tardy sheet at the front of the classroom. The attendance policy as set out by the school will be followed

Be Respectful of the Teacher and Other Students: Ridicule of other people will not be tolerated. Rude or foul language is unacceptable.

Respect School Property: Writing on tables, chairs, walls, etc. is unacceptable. This also includes all the kitchen equipment.

Participate in Class Discussions and Activities Appropriately: Each student is expected to be working in class on that day’s assignments and activities. Be involved in what is going on rather than writing notes to friends or working on homework from another class.

Appropriate clothing must be worn during cooking labs. For example no long sleeves, hair pulled back, etc.

No cell phones or I pods in the classroom. If I see them, they are mine. The first time will be a warning and you will get it back at the end of the school day. Anytime after that, a parent or guardian will have to pick it up to get it back. And that is just no fun at all!

REMEDIATION:
I am a teacher, but I am also a human being! When you are having any kind of issues with the class please come and speak with me. I am here for you! It’s my job. As stated before, I need all students to be in class to fully get everything from this course. Late work will be accepted up until the day grades are due and will receive a 50% deduction. If you have missed labs/class time, you need to see me as soon as possible to receive make up work. I am determined to help each student succeed and enjoy the educational time they spend in the classroom. I cannot help however if I don’t realize there is an issue.


Equal Opportunity Act:
The Alpine School District does not unlawfully discriminate against any person on the basis of race, color, religion, sex, national origin, age, disability, veteran status, or sexual orientation. All students are considered without regard to race, color national origin, religion, sex (including marital or parental status,) disability or gag. I agree with the statement as outlined by the district and strongly encourage all students who feel they need any accommodations to contact me so I can help everyone succeed.

----------------------------------------------------------------------------------------------------------------------
I have read the disclosure for Foods 2 and understand what is expected to succeed the class.

_____________________________ _______________________________
Student (legibly!!) Date

_____________________________ _______________________________
Parent or Guardian Date