Recipes from Lifetime Nutrition & Wellness

Transcription

1 Recipes from Lifetime Nutrition & Wellness Kempner High SchoolMrs. Davis & Ms. Ladha

2 Quick Pizza Dough 1 packet active dry rapid rise yeast 3 cups all purpose flour 1 ¼ cups lukewarm water (105⁰-115⁰ F) 1 ½ tsp honey 1 tsp salt 1 tbsp olive oil 1. Dissolve the honey in lukewarm water. 2. Mix ½ of the flour with yeast, salt, honey water and olive oil. 3. Beat for 3 minutes. 4. Mix in remaining flour. 5. Knead 5 minutes on a floured surface until smooth. (If you have a stand mixer you can use the mixer to knead the dough) 6. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise for 10 minutes in a warm place on top of your stove with the oven on. 7. Punch down dough and divide in half. 8. Spread/stretch dough by hand and/or roller on a greased pizza pan. 9. Add sauce, cheese and toppings and bake in a preheated 500⁰ oven for 8-10 minutes or until golden brown. 10. Cool 2-3 minutes before slicing.

3 Southern Potato Casserole 1 32 oz. package of frozen hash browns, thawed ½ c. chopped onion 1 ½ cups sour cream 2 c. grated cheddar cheese ¾ stick butter, salted 1 tsp. salt 1 can cream of chicken soup 1 tsp. pepper 1. Mix all ingredients together. 2. Pour into a 9 x 13 glass pan that has been sprayed with Pam. 3. Bake at 350⁰ for 45 minutes.

4 Green Bean Casserole 3 cans green beans, drained 1 can cream of mushroom soup ¾ c. milk ½ tsp. pepper 1 3 oz. can French-fried onion rings 1. Combine green beans, soup, milk, pepper and half the onion rings in a bowl. 2. Mix well and spoon into a 1 ½ quart casserole dish that has been sprayed with Pam. 3. Bake at 350⁰ for 30 minutes. 4. Top with remaining onion rings. 5. Bake for 5 minutes longer Yield: 6 servings

5 Spanish Baked Corn 1 ¼ c. bacon, chopped into ½ inch pieces 1/3 c. onion, diced 1/3 c. celery, diced 1/3 c. bell pepper, diced 1 stick butter plus 2 Tbsp, melted ¼ c. milk 1 can (13.5 oz) cream style corn 1 can (13.5 oz) whole kernel corn 2 Tbsp. jalapenos, chopped fine 2 Tbsp. pimentos, chopped fine 1 tsp. salt 1 Tbsp. sugar 2 c. corn bread muffins, crumbled (DO NOT USE JIFFY too sweet) 1. Mix and bake cornbread according to package directions. 2. In a large skillet over medium heat, cook bacon until crisp. Reserve 3-4 Tbsp. bacon drippings to sauté vegetables. 3. Sauté onion, celery, & bell pepper 2 minutes over low heat; set aside. 4. In a medium sized pan, melt 1 stick of butter, add milk, corn, jalapenos, pimentos, salt, and sugar. Heat over low heat. 5. Add bacon to vegetable mixture. Combine vegetables mixture and corn mixture. Heat well, stirring frequently. 6. Gently stir in 1 cup of crumbled cornbread. 7. Transfer to an 8-inch square pan. Moisten remaining corn bread crumbs with margarine and sprinkle on top of cornbread mixture. 8. Bake at 350⁰ until crumbs are light brown.

6 Broccoli and Rice Casserole 1 pkg. frozen chopped broccoli 8 oz Velveeta cheese ½ c. onion, chopped 1 can cream of mushroom soup 2 c. rice, cooked 2 Tbsp. butter ¼ c. milk 1. Cook broccoli according to package directions. 2. Cook rice. 3. Saute onions in the butter. 4. Combine rice, broccoli, onions and soup. 5. Stir in Velveeta. 6. Spray 9 x 13 casserole dish with Pam and pour in mixture. 7. Bake uncovered at 350⁰ for 30 minutes.

7 Pizza Casserole 1 lb. lean ground beef ¼ tsp basil 1 large onion, chopped 1 (14 oz.) jar pizza sauce 1 green pepper, chopped 1 (8 oz.) package uncooked macaroni ½ tsp. garlic salt 1 package pepperoni ¼ tsp. pepper 1 (4 oz.) package shredded mozzarella cheese ¼ tsp. oregano 1. Combine ground beef, onion, and green pepper in a skillet. 2. Cook until meat is browned, stirring to crumble. 3. Drain well in colander then return mixture to skillet; add garlic salt and other spices. 4. Stir well; cover, reduce heat, and simmer for 15 minutes. 5. Cook macaroni according to package direction, omitting salt; drain. 6. Add to meat mixture; stir well. 7. Spoon into a 12x8x2 inch baking dish; top evenly with pepperoni. 8. Cover and bake for 350⁰ for 20 minutes; top with cheese, and bake, uncovered for 5 minutes. Yield: 6-8 servings

8 Pumpkin Bread 3 ½ c of sifted flour 1 cup oil 2 t. baking soda 3 c. sugar 1 ½ t. salt 4 eggs 1 ½ t. cinnamon 2-3 c. cold water 1 t. nutmeg 2 c. canned pumpkin 1. Sift dry ingredients together into a large mixing bowl. 2. Make a well in the dry ingredients. 3. Add all remaining ingredients 4. Mix together until smooth 5. Apportion batter into two bread loaf pans that have been greased and floured. 6. Bake at 350⁰ for one hour. 7. Cool slightly in pans, then turn on the racks to finish cooling.

9 Sweet Potato Pie 2 c. mashed sweet potatoes ¾ c. sugar ½ stick butter 1 egg 1 tsp. nutmeg ½ tsp. cinnamon 1 tsp. vanilla 1 unbaked pie shell 1. Mix together and pour in an unbaked 9 inch pie shell and bake for 1 hour at 350⁰.

10 COOL RISE YEAST BREAD 2 packages of yeast ½ cup sugar ½ cup warm water 2 tsp. salt 1 ½ cups milk, scalded 6 cups sifted flour ½ cup shortening 2 eggs Day one: 1. Soften the yeast in ½ cup warm water (110º). The water will feel very warm to the touch. SET THIS MIXTURE ASIDE UNTIL STEP Scald the milk. This means to heat the milk to just below the boiling point. Tiny bubbles will appear around the sides of the pan. DO NOT BOIL. 3. Add the shortening, sugar and salt to the pan of milk. Cool this mixture until it is lukewarm. 4. In the mixer bowl combine the milk mixture with 2 cups of sifted flour. 5. Using the mixer beat for 2 3 minutes on medium speed. 6. Beat in the yeast mixture and eggs. 7. Add the remaining sifted flour one cup at a time. Mix well. 8. Place in a large greased bowl. Turn the dough over to cover the entire surface with shortening. 9. Cover with saran wrap and store in the refrigerator. Day two: 1. Remove the dough from the refrigerator. Shape half the dough into cinnamon rolls. 2. With the remaining dough make sausage kolaches. 3. Let the shaped dough rise for two hours. Cinnamon Rolls 1. Roll half the dough into an 8 x 12 rectangle. 2. Combine ½ cup sugar, ¼ cup soft butter and 1½ tsp. cinnamon. Spread this mixture on the rectangular shaped dough. 3. Roll from the long side and cut into 1-1½ slices with thread. 4. Bake at 400º for minutes. FROSTING FOR CINNAMON ROLLS Combine 1 cup powdered sugar, ¼ tsp. vanilla and 2 tbsp. milk. Mix well and spread over warm cinnamon rolls.

11 Nachos 1 bag tortilla chips 1 c. refried beans ½ c. salsa 1 ½ c. cheese 1. In a small mixing bowl, mix the refried beans with the salsa. 2. Place ½ the chips in a 9x13 glass baking dish. 3. Layer ½ the bean mixture and ½ the cheese over chips (add jalapenos if desired) 4. Repeat layers with remainder of ingredients. 5. Bake nachos at 350⁰ for minutes.

12 Breakfast Casserole 6 slices bread, cubed 1 lb. sausage, browned & drained 1 ½ c. shredded cheddar cheese 8 eggs, beaten 2 c. milk 1 tsp. salt Pepper to taste 1. Cube bread and place evenly in a greased 9x13 pan or baking dish. 2. Sprinkle evenly with sausage and cheese. 3. Mix eggs, milk, salt and pepper. 4. Pour over ingredients in pan cover and chill overnight. 5. Remove from refrigerator 15 minutes prior to baking. 6. Bake for 45 minutes at 325⁰ or until set. 7. Cut into squares to serve Yield: 8-10 servings