Krista Kaczmarek

Spaghetti with Tomato Meat Sauce

Side Salad

Breadsticks

Tomato Meat Sauce

1 pound ground beef

1 onion, chopped

4 cloves garlic, minced

1 small green bell pepper, diced

1 (28oz) can diced tomatoes

1 (16oz) can tomato sauce

1 (6oz.) can tomato paste

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. salt

½ tsp. black pepper

Combine ground beef, onion, garlic, and green pepper in a large saucepan.  Cook and stir until meat is brown and vegetables are tender.  Drain grease.

Stir diced tomatoes, tomato sauce, and tomato paste into the pan, season with oregano, basil, salt, and pepper.  Simmer spaghetti sauce for 1 hour, stirring occasionally.

Bread Sticks

1/2 cup plus 2 Tbs. warm water

1 Tbsp. plus 2 tsp. brown sugar

½ tsp. salt

¼ cup oil

1 2/3 cup bread flour

1 ½ tsp. yeast

Make dough.  Roll out into a 10-12 inch rectangle.  Cut into strips about ¾ inch wide.  Give each strip a twist and place on a greased cookie sheet.  Let rise for at least 20 minutes or more if you have time.  Bake at 375 for 10-15 minutes.  Brush with butter and sprinkle with garlic salt and Parmesan cheese.

Kelsey Griffiths

Cheesy Potato Soup

Roll

Chocolate Chip Cookie

Cheesy Potato Soup

Make a paste of 

3/4 cup butter

3/4 cup flour

Cook over low heat until light Carmel color

Remove from heat and add

4 cups milk

12 oz jar of cheese whiz

Return to heat and cook slowly until cheese melts and mixture thickens. 

In another pan cook

3 cups cubed potatoes

1 cup carrots cubed

1 cup celery slice

1/2 cup onion 

1 tsp basil

3 cups water

4 chicken buillion cubes

Cook this for 15 minutes 

Blend the two together and heat through. Add everything together and heat until hot. 

Chocolate Chip Cookies

3/4 cup sugar

3/4 cup brown sugar

1 cup butter, softened

2 eggs

2 1/2 cups flour

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1 cup chocolate chips

Miix sugars, butter and eggs until creamy.  Add flour 1/2 cup at a time.  Add remaining ingredients and mix together.   Refrigerate dough until firm.  Spoon out cookies onto cookie sheet.  Bake at 375 for 11 minutes.

Alinea Barker

Battered Fried Chicken

Mashed Potatoes/Gravy

Cooked Sliced Carrots

Tossed Salad

Garlic Bread

Rice Alamonde

Rice Alamonde

1 cup rice, cooked

3/4 cup milk

1/2 cup sugar

1 tsp. Almond extract

1 cup whipping cream

¼ cup slivered almonds

1 whole almond

Package Danish Dessert, Raspberry

Cook rice, stir in milk, sugar, and almond extract.  Cover and refrigerate overnight.  Before serving, whip the cream and fold into the rice mixture.  Fold in almonds.  Prepare Danish Dessert ad directed and use to top individual servings.

Battered Chicken

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

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

Mix all ingredients well, adding enough water to make consistency of  thin pancake batter.  Dip chicken breast pieces in batter and deep fry until golden brown, and chicken is cooked through the center.

                                   

Gravy

1 can cream of chicken soup

1 can evaporated milk

2 chicken bouillon cubes

flour to thicken

Tossed Salad

Lettuce

Cucumber

Tomato

Radishes

Sliced carrots

With Ranch

Garlic bread

Butter

Garlic Salt

French Bread

Colton Thornberry

Cheeseburger Macaroni

Spinach Salad

Lime Sherbet

Cheeseburger Macaroni

8 oz. elbow macaroni
1 lb. lean ground beef
1/2 medium onion, diced
1 tsp. salt
1 tsp. pepper
2 cups milk
16 oz. Velveeta, cut into small cubes

Preheat oven to 350.
Cook the ground beef until no longer pink; drain grease.  Add the onions and cook 2-3 minutes more.
Cook the elbow macaroni while beef is cooking and drain water.
Spray casserole dish with nonstick spray.  Combine all ingredients and spoon into casserole dish.
Cook for 45 minutes or until Velveeta is completely melted.

Spinach Salad

¼ cup olive oil

¼ cup red wine vinegar

¼ cup sugar

¼  tsp. mustard

1 tablespoon poppy seed

¼ tsp. salt

3 cups fresh spinach

¼ head iceberg lettuce

¼ sliced purple onion

2 tablespoons bacon bits

½ cup shredded Swiss cheese

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

Breann Loveless

Lasagna Soup

•               ½ tbsp olive oil

•               ½  lb Italian sausage (mild or hot), casings removed

•               1 onion, chopped

•               2 cloves garlic, minced

•               1 tsp oregano

•               ½  tsp hot pepper flakes

•               1/8 tsp salt

•               1 tbsp tomato paste

•               1/2 28 oz. can diced tomatoes

•               3 cups chicken broth

•               1 bay leaf

•               1 cup fusilli pasta (or any other kind of curly pasta)

•               1 tbsp fresh basil, chopped

•               ½  cup ricotta cheese

•               ½  cup mozzarella cheese, shredded

Instructions

•               Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so it's not in big chunks. Cook for about 5 to 7 minutes until it's no longer pink. Drain the excess fat.

•               Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano and hot pepper flakes and cook an additional minute.

•               Stir in tomato paste and continue to cook for another 4 minutes.

•               Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes.

•               Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves.

•               Stir in the fresh basil and season with salt and pepper.

To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top. Serves 4.

Garlic Bread

·      2 cloves garlic, crushed

·      1 tbsp butter

·      1 tbsp oil

·      ½ loaf of French bread

·      2 tbsp mozzarella cheese

·      1 tbsp parsley flakes

Instructions: Combine garlic, butter, and oil in the microwave and heat for one minute. Broil French bread until golden brown, then brush with garlic butter, add cheese and parsley. Put the bread back in the oven for 30 seconds until cheese is melted.

Chocolate Mousse

·      1 (3.9 oz) package of instant chocolate pudding mix

·      1 container of cool whipped topping

·      1 ½ cups milk

Instructions: Prepare pudding in large bowl using 1 ½ cups milk instead of suggested 2 cups. Fold in whipped topping and chill until served.

Kaitlyn Bown

Cheese Stuffed Shells

Strawberry Spinach Salad

Breadsticks

Sparkling Cider

White Chocolate Covered Oreos

Cheese Stuffed Shells

1 (12 oz) box large shells

--cooked as directed on box

1 (24 oz) jar spaghetti sauce

2 eggs

1 (15 oz) container ricotta cheese

(16 0z) shredded mozzarella cheese

4 oz grated parmesan

1 Tbsp dried parsley

Spread half of the sauce on the bottom of a 9x13 pan. In a bowl mix eggs, ricotta, 12 oz of mozzarella, Parmesan and parsley. Fill each shell with a spoonful of cheese mixture and place in the pan of sauce. Spread the rest of the sauce over the shells and top with the remaining 4 oz or mozzarella.  Cover with foil and bake at 350 degrees until hot and bubbly, about 45 minutes.

Strawberry Spinach Salad

Caramelized Almonds:

1pg. slivered almonds           

½ c. white sugar

Fry almonds in white sugar until they caramelize. Lay them out on a piece of wax paper to cool.

Dressing:

⅓ c. red wine vinegar           

¾ tsp. salt

¾ c. sugar

¾ c. vegetable oil

1 tsp. ground mustard           

1 Tbsp. poppy seeds

Place all ingredients in a blender and mix until well blended. Set aside.

Salad:

1 bag baby spinach

caramelized almonds

sliced strawberries

dressing

place a bag of baby spinach in a large bowl. Mix in desired amount of sliced strawberries and caramelized almonds. Mix in dressing just before serving.

 Pizza Factory Twisted Breadsticks 

1 T. yeast

2 T. sugar

1 1/2 C. warm water

1 T. oil

1 tsp. salt

3 1/2 C. flour

3/4 C. melted butter - divided

3/8  tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese

8  - 1/4 inch wooden dowels cut into 18 inch lengths (craft store)or 8 - 12 inch skewers (I tried them both ways and decided I wanted the long wooden dowels like

Pizza Factory uses, but the skewers worked too.)

Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast.  Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes.

Cover and let rise until double.

Divide dough into 8 equal parts, about 4 oz. each if you want to use a kitchen scale.

Lightly flour your hands and roll the dough into about an 16-18 inch long "snake". Moisten the top of your dowel or skewer and begin wrapping the dough around loosely.  Moisten a little where the breadstick will end too.   Pinch to secure the dough at the top and bottom.  Leave about 5 inches at the end of the dowel, if you are using the longer dowels.

Hang over the edge of a 9x13 inch cake pan with all of the dough inside the pan.  Let them rise until doubled.  Brush with 1/4 C. melted butter.

Heat oven to 375.  Bake at 375 for about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter, seasonings and parmesan cheese.

When the breadsticks come out of the oven, brush them with the seasoned melted

butter mixture.