Cooking Basics/Seasonings

Chicken Noodle Soup

6 cups water

2 pieces chicken (including skin and bone)

¼  onion, chopped

2 stalks celery, chopped

1 carrot, chopped

1 bay leaf

3 teaspoons (or three cubes) chicken bullion.                 

Place chicken in a soup pot with 6 cups water and bring to a boil.  Reduce heat, add chopped vegetables and bullion; continue cooking over medium heat for 20-30 minutes.   Remove chicken, cut meat from bones and return meat to pot.  Bring liquid to a boil and drop in the noodles.  Reduce heat and simmer uncovered for 10 minutes.  Remove bay leaf before serving. 

Homemade Egg Noodles

1 egg

2 tablespoon milk

1/2 teaspoon salt

1 cup flour

Mix together the egg, milk, and salt.  Gradually add enough flour to form a stiff dough. Knead until smooth and elastic.  Let the dough rest for 10 minutes.  Roll dough as thinly as possible on a floured surface.  Cut into noodles by rolling up and slicing, or whatever method you prefer.

Butter Dips

¼ cup butter

1 ¼ cups flour

2 tsp. sugar

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

Heat the oven to 450.  Cut the butter into four equal pieces and place in a 9x13 inch baking dish.  Put the baking dish in the oven to melt the butter.  Whisk together dry ingredients.  Add milk and stir until a loose dough forms.  Turn dough out onto floured surface and press into a square about the size of the baking dish.  Cut into strips.  Place strips in melted butter, turning to coat.  Bake for 15 minutes.

(Prepare one of the following salad recipes with your group.  Share with the class)

Southwestern Salad

3-4 cups shredded romaine

1 small chopped Roma tomato

½ can corn

½ can black beans, drained and rinsed

3 green onions

½ cup shredded cheddar cheese

½ cup mayonnaise

¼ cup salsa

2 tsp. limejuice

¼ tsp. cumin

¼ tsp. chili powder

½ cup minced fresh cilantro

For dressing, in a bowl, combine mayonnaise, salsa, limejuice, cumin and chili powder.  Stir in cilantro.  If desired, this creamy dressing can be spread over layered salad ingredients and held overnight. 

Asian Salad

3-4 cups shredded cabbage

1 package oriental noodles, crushed

3 sliced green onion

½ cup frozen green peas

1 Tablespoon sesame seeds

¼ cup rice vinegar

¼ cup sugar

2 Tablespoons oil

1 Tablespoons sesame seed oil

Seasoning packet from oriental noodles

For dressing, in a jar combine all ingredients and shake to mix well.  Toss all ingredients together in a salad bowl.  Add dressing and mix.

Spinach Salad

3 cups fresh spinach

¼ sliced purple onion

2 tablespoons bacon bits

½ cup shredded Swiss cheese

¼ cup olive oil

¼ cup red wine vinegar

¼ cup sugar

¼  tsp. mustard

1 tablespoon poppy seed

¼ tsp. salt

Combine all dressing ingredients in a measuring cup and mix well.  Add to other ingredients and toss.  Serve immediately.