John Shields

Chinese Noodle Chicken

Rice

Fluffy Tapioca Cream

With Whipped Topping

Chinese Noodle Chicken

4 skinless, boneless chicken breasts

 1 tablespoon vegetable oil

 1/2 cup sliced onion

 2 cups broccoli florets

2 carrots, julienned

 2 cups snow peas

 4 cups dry Chinese noodles

 1/4 cup teriyaki sauce

 In a large skillet brown chicken in oil, stirring constantly until juices run clear.

 Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.  Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

Dessert: Fluffy Tapioca Cream

1  egg, separated

6 Tbsp.  sugar, divided

3 Tbsp.  MINUTE Tapioca

2 cups  2% reduced fat milk

1 tsp.  vanilla

 BEAT egg white in small bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. sugar, beating until soft peaks form.  MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.

 COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving. Store leftover pudding in refrigerator.

                                                                                                                                                                                 

Abralina Martin

Sweet and Sour Chicken

Rice

Jello Cake

Sweet and Sour Chicken

Batter: 

1 egg

½ cup flour

2 Tbsp. corn starch

1 Tbsp. oil

1 ½ tsp. baking powder

1 tsp. salt

½ tsp. soda

about ½ cup water

2 large boneless, skinless chicken breasts, cut into 2” pieces

Cut chicken into chunks. Dip chicken into batter. Drop pieces individually in hot oil. Fry until golden brown and floating. Drain on paper towel. Keep warm in a 250 degree oven until ready to serve. 

Sauce:

•                1 can (20 oz.) pineapple chunks

•                1 cup water

•                1/2 cup vinegar

•                3/4 tbsp. sugar

•                1/8 tsp salt

•                1/2 cup ketchup

•                3 tbsp cornstarch

•                1/4 cup water

•                1/2 small onion

•                1 small bell pepper

•                2 stalks of celery

Combine pineapple juice, 1 cup water, vinegar, sugar, salt, and ketchup. Bring to a boil. Thicken sauce with cornstarch mixed with 1/4 cup water, stirring constantly. When sauce has a clear appearance, add vegetables and pineapple. Remove from fire and cover. Vegetables will cook just right by the time you serve. Just before serving, add the cooked chicken pieces. Serve with rice.

Jello cake

1 white cake mix, prepared as directed

2 boxes strawberry jello

2 ½ cups water, divided

1 container whipped topping

Bake cake as directed.  Cool for 1 hour.  Using a wooden spoon, poke holes all around the top of the cake.  Bring to a boil 2 cups of the water.  Stir in the two boxes of jello.  Stir until jello has dissolved.   Add the remaining ½ cup of cold water and stir.  Pour the jello over the cooled cake.  Chill at least 3 hours or overnight.

Frost with whipped topping.

Jace McGough

French Toast

Maple Syrup

Hash Browns

Maple Sausage

Chocolate Milk

Maple Syrup

1 c water

1 c white sugar

1 c brown sugar

1 tbsp maple flavor

1.     Bring water and sugars to a boil over medium-high heat. Reduce heat and stir in maple extract. Simmer for 3 minutes.

 Hash Browns

4 shredded russet potatoes

¼ c and 2 tbsp butter

Salt and pepper to taste

Cayenne and paprika to taste

1.     Put potatoes in a bowl of cold water. Stir until water is cloudy, drain, and put more cold water on potatoes. Stir again. Drain potatoes and squeeze out any excess moisture.

2.     Heat butter in a pan over medium heat. Sprinkle potatoes into the pan and season with the extra ingredients to taste.

3.     Cook potatoes until brown on bottom, then flip and stir until brown all over.

Mayra Patino

Enchiladas

Spanish Rice

Choco Flan

Enchiladas
Chile (recipe below)
2 Chicken breasts, cooked and shredded
1 cup shredded Colby Jack Cheese
8 Tortillas
Oil

Preheat oven to 350. You will put oil in skillet and heat up. When warm put tortillas in to heat up one at a time. Lay them out and put chicken on them and then roll them up and put them on a oven-safe plate. Pour chile on and then cheese put in oven for 10 minutes.

Chile

·       About 10 dried red chiles

·       3 small cams tomato sauce

·       2-3 Garlic cloves

·       Cumin

·       Flour

Put chiles in a pot with water. Boil till soft. Drain the water put in blender with remaining ingredients. Put back in pot and stir till boiling.

Choco Flan

(Secret Family Recipe!)