RECIPES FROM THE TEACHER APPRECIATION LUNCH Joanne Anderson’s wild & crazy enchiladas!!!! Oven to 350 2 boneless chicken breasts-cooked and cubed* 1-14 1/2 oz. can of garlic and onion "recipe ready" tomatoes (drained) 1-15 oz can progresso black beans (rinsed) 1-8 oz grated sharp cheddar-divide in to two piles 1-8 oz grated mozzarella-divide in to two piles 1 med. onion, chopped and sauteed 1 jar your favorite chunky salsa 1 small can enchilada sauce 1 package of 10 or so corn tortillas olive oil and Pam spray Put the first seven ingredients (reserve 1 pile of cheddar and 1 pile of mozzarella for later) in a large bowl. Stir well. Put a little olive oil in a frying pan and just heat the corn tortillas, one at a time, on each side. Put on a paper towel. Spray a baking dish with Pam spray, and dip tortillas in the enchilada sauce, put some chicken filling in it, roll it up and put it seam side down in the baking dish. Repeat until the dish is full. Pour the remaining enchilada sauce over the dish, then sprinkle the two piles cheese over the whole thing. Bake for thirty minutes. *Brown with flour in olive oil, then poach in chicken broth or just use leftover chicken. No chicken? Use beef or rice! Don’t like black beans? Leave them out and put something else in! Chocolate Syrup Cake Ingredients: Leslie Lee and Kirsten Hee 1 package Duncan Hines Swiss Chocolate Cake Mix 4 eggs 1 package 3-1/2 oz instant chocolate pudding 1/3 cup chocolate syrup 1 pint sour cream Mix all ingredients together and place in bundt pan. Bake at 350 degrees for 55 minutes. Let cool and invert onto platter. Chicken Sate with Peanut Garlic Sauce 1 Tbsp. Dark soy sauce 2 shallots, finely sliced 1 garlic clove, crushed 1/8 tsp. chili powder 1 tbsp. lemon juice 2 lb. chicken breasts, skinned, boned, and cut into 1-inch cubes Mix all ingredients except chicken in a bowl; add chicken, stirring to coat thoroughly. Cover and marinate 1 hour. Thread chicken cubes on skewers ; barbecue or broil 5-8 minutes, turning frequently. serve hot. Peanut Sweet Garlic Sauce Mix 1/2 cup smooth peanut butter with 1/2 cup dark soy sauce. Blend into 1 bottle of Trader Joe’s sweet garlic sauce serve at room temperature as a dipping sauce Cinnamon/ Orange Rolls by Diane Schiffer Serves--4 dozen 1 1/2 c lukewarm milk 1/2 c sugar 2 t salt Mix the first three ingredients together Dissolve 2 pkgs dry yeast in 1/2 c warm water- add to1st Add 2 eggs 1/2 c shortening 7- 7 1/2 c bread flour Knead until smooth. cover and let it rise. Punch down . Orange Butter: Rise again . 3T soft butter Punch down. 1T grated orange rind Divide into 4 parts. 2T Orange juice Roll out each part into rectangle. 1 1/2 C powdered sugar For cinnamon: spread with melted butter then sprinkle cinnamon sugar For orange: spread orange butter. Rollup and cut into12 pieces. Place in buttered pan, rise, bake at 375° for 20-25 min. PATTY'S KILLER NOODLE SALAD Makes 8 to 10 servings 12 to 15 ounces chuka soba noodles (two 6-once packages or three 5-ounce packages; these are dried, also marked chow mein noo- dles) 11/2 teaspoons dark sesame oil 1/3 cup rice vinegar or distilled white vinegar * juice and grated peel of 1 fresh lime 1/2 cup soy sauce 2 teaspoons crushed red pepper flakes or 2 teaspoons garlic chili sauce 2 tablespoons granulated sugar 2 cloves garlic, minced 1 cup grated carrot (about 2 medi- um carrots) 3/4 cup coarsely chopped dry roasted peanuts 1/2 cup chopped fresh cilantro In a large pot, bring 3 quarts water to a boil; add noodles and boil as package directs, about 2 minutes. Drain, rinse with cold water, let cool in colander. Meanwhile, in large bowl, combine oil, vinegar, lime juice and peel, soy sauce, red pepper flakes or chili sauce, sugar and garlic. Mix until sugar is dissolved. Toss in carrots, peanuts, and cilantro. Cut through noodles and make them manageable lengths. Toss noodles in a bowl with other ingredients and chill salad for at least an hour to let flavors mingle. Toss again before serving. If it seems a little dry, add a little soy sauce and vinegar. Serve cold or at room temperature. Chicken Enchilada Casserole Serves 6-8 1 medium onion, chopped 1/2 cup celery, chopped 1 can of Cream of Chicken soup 15 oz. can of evaporated milk 1 pkg. taco seasoning mix 2 1/2 cups diced, cooked chicken 1-4 oz. can chopped green chilies 3/4 cup shredded cheddar cheese 6 tortillas torn into 1’’ pieces Saute onion and celery in 1 tbsp oil until tender. Mix with soup, milk and seasoning mix. Fold in remaining ingredients. Cover and bake at 350 degrees for 1 hour or micro wave on high for 11-13 minutes, rotating dish after 5 minutes. By Julie Furnary Grandma’s Peanut Butter Bon Bons From Jaci and Alexander Wilson Melt in a large saucepan: 1/2 cup (one stick) margarine 2 cups of crunchy peanut butter Take off heat and slowly stir and work in: 16oz powered sugar 3 cups Rice Krispies (hint: I add the sugar slowly . You may want to be able to mold the mixture into small balls, which hold together.) Form 1" peanut butter balls. Chill in refrigerator or freezer. Melt in a double boiler: One large bag of chocolate chips (or two smaller bags) one tablespoon shortening I use a form of dip the bon bons in chocolate. Grandma always used her hands! Place dipped bon bons on a waxed paper lined tray and chill in the refrigerator or freezer. Keep frozen or refrigerated prior to serving. This recipe has been a family holiday tradition since I can remember. Grandma had it mastered. The rest of us are trying! Tarte au Citron (Lemon Tart) Serves 8 This is the way chef Sylvain Cudelou of Aux Tonneaux des Halles makes his tart. For the Pastry: 2 1/2 cups flour 1/2 cup superfine sugar Pinch salt 2 eggs 1 egg yolk 16 tbsp. butter, cut into small peices For the Filling: 6 eggs 1 1/4 cups sugar 1 cup fresh lemon juice 6 tbsp. heavy cream 1. For the pastry: Preheat oven to 375 degrees. Sift together flour, sugar, and salt into a mixing bowl. Beat together 1 of the eggs and the yolk in a small bowl, then add eggs, along with the butter, to the mixture. Use a pastry cutter or 2 knives to work butter and eggs into flour until mixture resembles coarse meal. Transfer to a clean surface and, working with a handful at a time, knead mixture with the heel of your hand into a smooth dough. Gather together and knead briefly to form a smooth ball, then dust with flour. 2. Roll dough out on a lightly floured surface into a 14" round, then carefully ease into a 12" false-bottomed tart pan. ( Pinch dough back together if it tears or cracks.) Run rolling pin over the top of the pan to cut off overhanging dough, then prick crust with a fork. Line dough with parchment paper, add pie weights or dried beans, and bake on a cookie sheet until edge of crust is golden, about 25 minutes. Beat remaining egg in a bowl. Remove parchment and weights from crust, brush bottom with egg, and continue baking until crust is golden, 5-7 minutes more. Set aside to cool. 3. For the filling: Reduce oven to 300 degrees. Beat eggs and sugar in a medium bowl until thick and well mixed. Gradually add lemon juice, then cream, whisking constantly. Pour filling (you may have a little extra) into prepared crust and bake until filling is set, about 40 minutes. Allow to cool competely before serving. Fried Rice Ingredients: 2 bowls rice (cooked and cooled) 3 oz. ham 3 oz. shrimp (shelled) 1 dried mushroom (cooked) 3 oz. green peas 3 oz. chicken meat (cooked) 1 tbsp. spring onion (chopped) 1 egg 1/2 tsp. refined salt 1/2 tsp. sugar 1 tsp. thin soy 2 tbsp. lard Method: 1. Dice ham, mushrooms, and chicken meat. 2. Cook shrimp in warm oil 3. Add salt and oil to boiling water, put in green peas, cook and drain. 4. Saute spring onion in 2 tbsp. hot lard. Fry rice and add shrimp, ham etc. and mix as well as you can. Pour in beaten egg and scramble. Add green peas and mix together and serve hot. Chicken and Cheese Enchiladas Prepared by Lorena Gransbury The Sauce 1/2 cup minced onion 2 large cloves garlic, crushed 1 tablespoon chili powder 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon pepper 4 or 5 large tomatoes, diced 1 can (28 ounces) tomato sauce 1 can sliced olives, drained (optional) The Filling: 3 boneless, skinless chicken breasts 1 1/2 cup shredded cheddar cheese 1 1/2 cup shredded Monterey Jack cheese 1 package flour tortillas, burrito size What to Do: Cook chicken in frying pan with small amount of oil or with Pam. Lightly salt and pepper. Allow to cool. Chop or shred when done. Cook and stir onion, garlic, and chili powder in olive oil in 3-quart saucepan until onion is tender, about 5 minutes. Stir in remaining ingredients for sauce. Heat to boiling; reduce heat. Simmer uncovered until tomatoes break-up and sauce thickens, about 30-45 minutes. Wrap tortillas in foil and warm in low oven. Mix cheeses. Spoon in enough sauce to cover bottom of 13X 9X2 baking dish. On warm tortilla spoon 2-3 tablespoons each; sauce, chicken, cheese. Place seam side down in baking dish. Pour remaining sauce over the enchiladas; sprinkle with remaining cheese. Bake uncovered in 350 degree oven for 20 minutes. Top each serving with sour cream if desired. Makes 10- 12 servings. CREAMY CHICKEN ENCHILADAS Prepared by Debbie Lewis Ingredients: 4 cups cooked chicken breast, coarsely shredded 2 cups commercial sour cream 7 ounce can diced green chilies 3 cans cream of mushroom soup 3 cups grated cheddar cheese 3/4 cup chopped green onions 12 8 inch flour tortillas -Mix sour cream, green chilies, and mushroom soup to make a sauce -Divide sauce in half. To one half add chicken and onions. -Spoon chicken mixture equally onto tortillas -Roll tortillas and place seam side down in a 9x13 inch pan casserole. -Cover with remaining sauce. Sprinkle with cheese. -Bake at 350 degrees for 20 minutes, or until hot and bubbly. -You can top with sour cream, salsa, and avocado slices. -Serves 12 Tabouli Salad (modified from the Moosewood Cookbook) 1 cup dry bulghar wheat 1 1/2 cups boiling water 1 1/2 tsp salt 1/4 cup lemon juice 1 large clove of garlic, crushed 1/2 cup scallions, chopped 1/2 tsp dried mint ~2 med. tomatoes Chopped ~1 cucumber ~1/2 cup fresh parsley 1/4 cup olive oil 1 can sliced olives 1/2 cup feta cheese, crumbled 1 Combine bulghar, salt & boiling water in a bowl and let stand for 15-20 minutes 2 Add lemon juice, garlic, oil and mint and mix thoroughly. Refrigerate 2-3 hours. 3 Add chopped vegetables, feta & olives. Mix gently. Serve chilled. Pasta Salad with Tomato and Bell Pepper by Sarah Grewe Serves 4 2 Tbsp capers 3 tomatoes, peeled and chopped 1 yellow bell pepper, chopped 3 celery stalks, thinly sliced 8 fresh basil (oregano) leaves, shredded 1 tsp lemon juice salt 5 Tbsp extra virgin olive oil 1/2 Lb. fusili Rinse capers under cold running water. Pat dry and place in a large salad bowl with tomatoes, bell pepper, celery and basil. In a small bowl, stir together the lemon juice and salt. Add oil and stir vigorously until blended. Meanwhile, fill a large sauce pan with salted water and boil. Add pasta and boil until cooked, but still firm. Drain and rinse with cold water. Add to salad bowl. Pour dressing over the salad, toss well and serve For a more filling salad, add cubed mozzarella. Spicy Peanut Noodle with Asian Beef Salad by Lynne Johnston 1T. sesame oil 1/2 tsp. crushed, dried red pepper flakes 2 T. honey 1 - 2 T. soy sauce 8 oz. pasta 2 T. cilantro (chopped) 2 T. peanuts (finely chopped) 1/4 c. minced green onions 1 tsp. toasted sesame seeds cilantro for garnish Heat oil in saucepan. Stir in crushed red pepper flakes and heat to bring out flavor. Add honey and soy sauce. Stir to combine and set aside. Cook pasta. Drain well and combine with honey/soy sauce mixture. Cover & refrigerate for at least 4 hours. When ready to serve, add cilantro, peanuts, & green onions to pasta. Toss together and sprinkle with sesame seeds. Garnish with cilantro leaves. Top with BBQ chicken or beef teryaki. Rio Grande Chili Beef Serves 8-10 Maria Isabel-Sheraton Hotel Mexico City, Mexico Prepared by Shelly Garg Serve this excellent chili with crusty French bread and frosty bottles of beer 4 pounds beef chuck, cut into 2-inch cubes 1/3 cup all-purpose flour 1 teaspoon oregano 1 teaspoon ground cumin 2 tablespoons vegetable oil 3 tablespoons chili powder 1 cup chopped onions 1 tablespoon curry powder 4 cloves garlic, crushed 1 1/2 teaspoon salt 2 cups Beef Stock Freshly ground pepper, to taste 1 cup dry wine Garnish: Pimento strips Dredge the meat in mixture of flour, cumin, salt, pepper, and oregano. Set aside. Place oil and butter in large heavy skillet. Add the onions and garlic and sauté several minutes, until soft. With a slotted spoon, remove garlic and onions to an oven proof casserole. In the same pan, sauté the seasoned meat cubed, a few at a time, until they are browned on all sides. Add them to the casserole. Deglaze the pan with the beef stock. Pour the stock and the red wine into the casserole. Cover tightly and bake in a 300-degree oven 2 1/2 to 3 hours, until the meat is tender. Correct the seasonings and serve immediately, garnished with pimento, or let cool, refrigerate up to 24 hours, then reheat and serve.