Friday, February 12, 2010
Parent Teacher Conference Dinner Recipes
Here is the menu and a few of the requested recipes from the Spring Teacher Dinners
Chicken and Artichoke Casserole
Overnight Oriental Salad
Cherry Nut Ice cream
Chocolate Cherry Cobbler
Ain't Your Momma's Meat Loaf
Meat Loaf: 1 Tablespoon oil, preferably canola or corn
½ cup minced onion
½ green or red bell pepper, chopped fine
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon cumin
1 ¼ pounds ground beef
¾ pound ground pork
1 ½ cups dry bread crumbs
3 Tablespoons sour cream
2 Tablespoons Worcestershire sauce
¼ cup stock, preferably beef
1 teaspoon Tabasco or other hot pepper sauce to taste
In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl.
Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan.
Transfer the loaf to the smoker. Cook for 45 minutes, or until the meat has shrunk away from the sides of the pan. Gently ease the meat loaf out of the pan and place directly onto the cooking grid of the smoker. Continue cooking the meat until the internal temperature reaches 170°F (approximately 1 ½ hours). When about 30 minutes of cooking time remain, apply a barbecue sauce of your choice to the top of the meat loaf.
After removing the loaf from the grill, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.
10 potatoes peeled, cubed and boiled
8 ounce pkg cream cheese softened
8 ounce container French onion Dip
1 tsp garlic salt
2 T butter
Combine first 4 ingredients; mix well. spoon into a greased 2.5 quart casserole dish; dot with butter. Bake, covered, at 350 degrees for 35 to 45 minutes. Serves 10.
Overnight Oriental Salad
6 cups shredded iceberg lettuce
1/4 pound bean sprouts
1 cup sliced water chestnuts
1/2 cup green onions sliced thinly
1 med cucumber thinly sliced
2 (6ounce) pkgs frozen snow pea pods- thawed and patted dry
1 cup spanish peanuts
24 cherry tomatoes, sliced
4 cups Mayo
4 tsp curry powder
2 T sugar
1 tsp ground ginger
Serves 10 to 12
In a shallow 4 qt serving dish, distribute shredded lettuce in an even layer. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and pea pods.
In a small bowl, stir together all the dressing ingredients. Spread dressing evenly over pea pods, cover dish and refrigerate for as long as 24 hours. To serve, add layers of peanuts and cherry tomato slices. Use a glass serving dish so the layers of this salad can be seen.
Chicken Artichoke Casserole
4 whole chicken breasts or canned chicken
10 ounces frozen artichoke hearts or canned
1/3 cup butter
1/3 cup flour
2 1/2 cups chicken broth
1/4 cup dry white wine
4 cups shredded sharp cheddar cheese
1 cup dry bread crumbs
1 tsp thyme
2 T freshly grated Parmesan cheese
Place Chicken Breasts in a large pot, cover with water and bring to a boil, and simmer 30 minutes. Remove chicken and cut into large chunks- or used canned chicken chopped.
Layer Chicken and artichoke hearts ( cook first if frozen or use canned) in a 9x13 inch baking dish.
In a medium saucepan, melt butter. Blend in flour and gradually add chicken broth. Stir constantly and bring to a boil and cook until thickened. Remove from heat and add wine, cheese, green onion, and Parmesan. Blend until smooth. Pour sauce over chicken and artichokes. In a small bowl, combine bread crumbs, thyme, and 2 T Parmesan. Sprinkle this over the sauce. Bake uncovered at 350 degrees for 25 minutes or until bubbly.
TIME: Prep: 1-1/4 hours + rising Bake: 30 min. Note: For the teacher dinners I used Purchased frozen Meatballs
* 1 package (1/4 ounce) active dry yeast
* 1/4 cup warm water (110° to 115°)
* 3/4 cup warm milk (110° to 115°)
* 1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1/4 cup shortening
* 1 egg
* 1 teaspoon salt
* 3-1/2 to 3-3/4 cups all-purpose flour
* 1 can (5 ounces) evaporated milk
* 2 eggs, beaten
* 1 cup quick-cooking oats
* 1 cup crushed saltines
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 2 teaspoons salt
* 2 teaspoons chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon pepper
* 3 pounds ground beef
* 1 can (15 ounces) crushed tomatoes
* 1/2 cup chopped onion
* 1/3 cup grated Parmesan cheese
* 1 teaspoon minced fresh parsley
* 1-1/2 teaspoons dried basil
* 1-1/2 teaspoons dried oregano
* 1 teaspoon salt
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.
In a large bowl, combine the milk, eggs, oats, saltines, onion, celery and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet over medium heat, cook meatballs in batches until no longer pink.
Meanwhile, place tomatoes and onion in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the Parmesan cheese, herbs and salt.
Punch dough down. Divide into three portions. Roll two portions into 11-in. circles; line the bottoms and press partially up the sides of two greased 9-in. springform pans. Roll third portion into a 12-in. x 10-in. rectangle; cut into twelve 10-in. x 1-in. strips.
Place meatballs in prepared crusts; top with tomato mixture and mozzarella cheese. Make a lattice crust with strips of dough; trim and seal edges. Cover and let rise for 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cut into wedges.
Yield: 2 tortes (6 servings each).
1 pound Chicken legs or Thighs
4 ounces Soy Sauce
1/2 cup brown sugar
1/2 tsp Garlic powder
1 tsp powdered Ginger
2 T dried minced onion
1/2 cup Bourbon Whiskey
2 Tsp white wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate - stirring often- for several hours- best overnight. Bake chicken at 350 degrees for one hour in a single layer, basting every 10 minutes. Remove Chicken. Scrape pan juices with all the brown bits into a frying pan. Heat and add 2 T White wine. Stir and add Chicken. Cook for 1 minute and serve.
Cherry Chocolate Cobbler
1 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
1 (6 oz.) pkg. semisweet chocolate morsels
1/4 cup milk
1 (21 oz.) can cherry pie filling
1/2 cup nuts, finely chopped
Preheat oven to 350F.
In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semisweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2-quart casserole. Drop chocolate batter randomly over cherries.
Sprinkle with chopped nuts. Bake at 350F for 40 - 45 minutes. Serve warm with heavy cream.
Labels: Teacher Dinner Recipes