Fruit & Veggies

Student Recipes - Fruits and Vegetables Lab
The purpose of this lab is for all students to prepare foods that use fruits and/or vegetables as ingredients. Students will also complete a Vegetable Cooking Experiment that demonstrates the variation in cooking times for different vegetables.

Student Lab Reading Assignments
Become familiar with the following information: “Guidelines for Buying, Preparing and Cooking Fresh Vegetables,” BCC pp. 480-488; “Picking Apples,” BCC pg. 218

All labs complete the Vegetable Cooking Experiment
Kitchen 1 -  Fruit Pizza
Kitchen 2 -  Basic Waldorf Salad and Pumpkin Bread
Kitchen 3 -  Chinese Chestnut Peas and Chocolate Peanut Butter Munchies
Kitchen 4 -  Crunchy Hawaiian Salad and Stuffed Zucchini
Kitchen 5 -  Squash in Sour Cream and Dill-stuffed Mushrooms
Kitchen 6 -  Green Bean Casserole and Broiled Tomatoes
Kitchen 7 -  Apple Crisp
Kitchen 8 – Fruit Pizza
Kitchen 9 -  Basic Waldorf Salad and Pumpkin Bread
Kitchen 10 -  Chinese Chestnut Peas and Chocolate Peanut Butter Munchies
Kitchen 11 -  Apple Crisp

Apple Crisp














3 ½ lbs. sliced golden delicious apples (about 8 large, 10 medium, or 14 small apples)


1 teaspoon lemon juice
2 tablespoons apple juice
3/4 cup brown sugar
1/4 cup dry milk       
1/3 cup flour
dash salt
1/4 cup rolled oats
1/2 tsp. cinnamon
1/4 cup butter


ice cream

1.         Use an apple-peeler-corer  to peel the apples and slice into 1/4-inch slices. 
2.         Place apples in your large stock pot and add 2 cups hot tap water.  Bring to a boil on high heat and reduce to medium low as soon as the water boils.  Cover with a tight-fitting lid and simmer 5 minutes or until just tender over medium low heat.  Drain the apples in a colander.
3.         Arrange the cooked, drained apples in a 9 x 13 glass casserole dish that has been sprayed with non-stick cooking spray.  Combine the apple juice and lemon juice.  Pour over apples.

For topping: 
1.         Combine brown sugar, dry milk, flour, rolled oats, cinnamon and salt.
2.         Using a pastry cutter or a fork, work in the butter to form crumbly mixture. 

Assembling and cooking the Apple Crisp:
1.         Cover apples with topping. You may press down firmly or leave as a crumbly topping.
2.         Bake 30 minutes at 350°.  Serve warm with ice cream.

Fancy Waldorf Salad (Makes 6 servings)














2 cups diced red delicious apple (about 2 apples - leave the peel on)
1 diced granny smith apple
1 Tbsp. lemon juice (used for dipping the apples to prevent browning)
2 Tbsp. pineapple juice (from the kitchen that is using pineapple chunks in the fruit pizza)

1/2 cup 1-inch julienne celery sticks (about 1 celery rib)
½ lb. red seedless grapes cut in half
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 cup raisins

1/4 cup mayonnaise
1 Tbsp. sugar
Dash of salt

½ package Instant Vanilla Pudding
3/4 cup cold milk

1/2 pint (1 cup) whipping cream, whipped

1.         Prepare the ½ package of the instant pudding according to the package instructions, using ¾ cup cold milk.  Set aside.
2.         Place the lemon juice and pineapple juice in a small dish and dip the apples in the juice immediately after cutting the apples. 
3.         Set aside a handful of apple, celery, marshmallow, nuts, grapes and raisins to garnish the top of the salad before serving.
4.         Blend together mayonnaise, sugar, and dash of salt.  Set aside.
5.         Combine the prepared apples, celery, grapes, marshmallows, walnuts, raisins, mayonnaise mixture, and  prepared pudding mixture. 
6.         Gently fold in the whipped cream
7.         Artistically garnish the top of the salad with the ingredients held aside for this purpose.   Chill and serve. 

Broiled Tomatoes














3 large tomatoes
6 Tbs. Miracle Whip salad dressing
6 Tbs. Parmesan cheese.
 
1.         Wash and remove the stem and bottom from 3 large tomatoes. 
2.         Slice across the tomatoes to form circles of tomato about ¼ inch thick.
3.         Put tomato slices on top of a jelly roll pan.
4.         Combine 6 Tbs. salad dressing with 6 Tbs. parmesan cheese.
5.         Spoon onto tomato slices; broil 10 minutes, or until lightly browned.  (Watch very carefully)



Pumpkin Bread  (makes 3 small loaves – use 2 x 4 ½ pans)

1/4 c. plus 2 Tbsp. shortening
3/4 C. sugar             
2 eggs, beaten                     
1 cup (9 oz.) pumpkin (use dry measuring cup to spoon in and level off)   
1 3/4 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. cloves
1/4 tsp. cinnamon
1/3 C. cold water                 
½ cup mini semisweet chocolate chips

1.         Preheat oven to 350°.  Grease the smallest (2 x 4 ½) pans liberally with shortening and coat with flour or use a parchment paper sling.
2.         Cream shortening and sugar together.
3.         Add eggs and pumpkin.  Mix together.
4.         Measure dry ingredients into a bowl.  Stir to combine.
5.         Add dry ingredients to creamed mixture, alternately with water.
6.         Stir in chocolate chips.
7.         Use parchment paper (sling method) to line the baking pans.  Pour the batter into the prepared pans.
8.         Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
9.         Using slings, remove from pan and cool on a rack in BYU’s dispensary walk-in refrigerator for at least 15 minutes before removing parchment paper and slicing.

 Dill-Stuffed Mushrooms


















12 large fresh mushrooms
1 sliced green onion, including green top
2 Tbs. butter
2 Tbs. dry bread crumbs
1/4 tsp. dill weed
1/16 tsp. salt
1/16 tsp. Worcestershire sauce

1.         Wash mushrooms thoroughly. 
2.         Remove stems from the mushrooms; chop stems.
3.         Cook stems and onion in 1 Tbs. butter until tender, about 5 minutes.  Remove from heat. 
4.         Stir the bread crumbs, dill weed, salt and Worcestershire into the above mixture. 
5.         Dip the mushroom crowns in the other 1 Tbs. melted butter and fill mushrooms crowns with the stuffing mixture. 
6.         Bake on parchment paper lined sheet at 425° for 6 to 8 minutes.



Green Bean Casserole (Serves 6)
                                                           
Topping:  Combine butter, cereal and paprika and set aside.
1 Tbsp. butter (melted)
1 c. Special K cereal (crushed in a zip-lock bag with a rolling pin)
1 tsp. paprika

Casserole:
3 cans regular cut green beans (drained)
2 Tbsp. butter, melted
2 Tbsp. flour
½ tsp. salt
Dash of pepper
1 tsp. dried minced onions
¼ c. milk
1 c. sour cream
1 c. shredded Swiss  Cheese

1.            Put butter, flour, salt pepper and onion in large saucepan.  Place over low heat.  Cook and stir until well combined.
2.            Gradually add sour cream and milk.  Increase heat to medium.  Cook until mixture boils and thickens, stirring constantly.
3.            Remove from heat and stir in beans and grated cheese.
4.            Pour into a greased 1 quart baking dish.
5.            Sprinkle cereal topping evenly on top.
6.            Bake at 350 degrees for 25 minutes, or until bubbly.

Chinese Chestnut Peas
                       













1 pkg. (about 16 oz.) frozen peas (added to boiling water and cooked only 3 minutes)
4 Tbs. drained and sliced water chestnuts (match stick sized)
2 Tbs. canned mushrooms, drained and sliced thin (match stick sized)
2 Tbs. butter
¼ tsp. salt
1/8 tsp. pepper

1.         In a large frying pan, sauté water chestnuts and mushrooms in butter. 
2.         Bring water to boil in a saucepan, add the frozen peas and cook 3 minutes.  Drain the peas.
3.         Add seasonings and peas to water chestnuts and mushrooms. Stir until warmed through and mixed thoroughly.

Chocolate Peanut Butter Munchies  (makes 32)

1 1/2 C. flour                                     1/4 C. peanut butter
1/2 C. cocoa powder                        1 egg
1/2 tsp. baking soda                        1 Tbsp milk
1/2 C. sugar                                      1 tsp. vanilla
1/2 C. packed brown sugar                        3/4 C. powdered sugar
1/2 C. butter, softened                     1/2 C. peanut butter
                                                            2 Tbsp. sugar

1.         Preheat oven to 350°
Chocolate dough:
2.         Stir together flour, cocoa, and baking soda.
3.         In a large Kitchen Aid mixing bowl, cream together 1/2 C. sugar, brown sugar, butter, and 1/4 C. peanut butter.  Beat in egg, milk and vanilla.
4.         Beat in the flour mixture (flour, cocoa, and baking soda).
5.         Shape dough into thirty-two 1 ¼” balls.  Set aside.

Making peanut butter dough for middles and baking:
6.         Using the same mixing bowl from your Kitchen Aid mixer, combine powdered sugar and 1/2 C. peanut butter.  Beat until smooth.  (If necessary, knead with your hands.)  Shape into 32 balls.
7.         To form the cookies, flatten one chocolate ball.  Place a peanut butter ball on top.
Shape the chocolate dough around the peanut butter center, completely covering the filling.  Re-shape into a ball.  Repeat with the remaining dough.
8.         Place 2 inches apart on an un-greased, parchment paper lined cookie sheet.  Place 2 Tbsp. Sugar in bowl. Dip bottom of drinking glass in sugar and lightly flatten each cookie, re-dipping in sugar between cookies. Bake 8 minutes, or until cookies are set, and slight cracks form on top.  Cool on cookie sheet for 1 minute. 
9.         Remove from cookie sheet and cool on a rack.

Crunchy Hawaiian Salad (Makes 12 servings.  Best when left to marinate overnight.)














1/2 cup oil                             
1 Tbs. sesame oil    
6 Tbsp. white vinegar                                 
1/4 cup sugar                                   
¼ tsp. salt                             
1/2 tsp. pepper                                 
1 small head cabbage
4 green onions, chopped
1 11-oz. can mandarin oranges, drained
1 3-ounce package ramen noodles
1/4 cup slivered almonds, toasted
1/4 cup sesame seed, toasted



1.         Combine oil, sesame oil, vinegar, sugar, seasoning packet from the noodles, salt and pepper in small bowl; mix well.  Chill in refrigerator. 
2.         Using your food processor, shred the cabbage using the metal disc with the two-inch slot facing up.  Mix the cabbage, green onions and mandarin oranges in bowl.
3.         Put almonds in dry frying pans. Stir over medium heat just until lightly browned. Remove from heat and from pan immediately. Use the same pan to toast sesame seeds.
4.         Crumble noodles into salad.  Sprinkle with toasted almonds and sesame seed.  Add dressing, toss to mix well, and refrigerate. 

Squash in Sour Cream


















2 pounds Banana or Acorn squash
2 Tbsp. Butter, divided
1 tsp. sugar
1 Tbs. instant onion (blend dried minced onion in blender until the size of sesame seeds)
1/4 tsp. salt
1/4 tsp. dill weed
1/2 cup sour cream
pepper, 1/4 tsp. Mrs. Dash seasoning and 1/8 tsp. dill weed to sprinkle on top
           
1.         Scrub the squash, cut half and remove the seeds. 
2.         Cut in smaller sections (about 3-inch chunks) to fit in the pan. 
3.         Cover the squash with water and bring to a boil on high heat.  Lower temperature to a low boil and cook about 15 minutes, or until tender.
4.         Drain the squash in a colander and cool with running cold water.  Using a spoon, remove the squash from its shell and cut into bite-sized pieces.
5.         Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash. 
6.         Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter.  Sprinkle with 1 tsp. sugar.

Sauce (served hot) to squeeze over the cooked squash at serving time:
1.         Melt remaining 1 Tbsp. butter, add onion; remove from heat. 
2.         Add sour cream, salt and ¼ teaspoon dill weed, stir well. 
3.         Place hot squash on platter; sprinkle with pepper. 
4.         Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour cream mixture over the squash.  Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash.

Stuffed Zucchini














3 small zucchinis, with ends removes, cut in half, lengthwise
3/4 cup stove top stuffing mix
1/3 cup mushrooms, drained, chopped
1 Tbs. melted butter
3/8 tsp. salt
dash pepper
6 Tbs. Shredded cheddar cheese

1.         Add zucchini to boiling water and boil 5 minutes.
2.         Remove zucchini from the water and cool under running cold water. 
3.         Using a melon ball tool, remove the center portion of the zucchini to be used later in the stuffing.
4.         Combine stuffing mix, mushrooms, butter, and seasonings.  Chop the reserved center of the zucchini and add to crouton mixture, stir to mix. 
5.         Fill the outside part of the zucchini with the mushroom mixture.  Top with cheese; broil until lightly-browned.  When broiling, you must leave the oven door ajar.  Cut into enough pieces to serve the class.  Kitchen scissors work well for this.
 
Fruit Pizza


















Old Fashioned Sugar Cookie:


3/4 cup sugar
1/3 cup shortening
1 egg
1/2 tsp. vanilla
1 tbs. milk
1 1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt


Frosting:
1 (8 ounce) package cream cheese
1/2 cup white granulated sugar
2 teaspoons vanilla extract
Topping:
½ can (4 oz. or 1/3 cup) canned pineapple tidbits (save the juice for the kitchen making Waldorf Salad)
1 fresh kiwi
¼ cup mandarin oranges
¼ cup frozen blueberries
¼ cup frozen raspberries
1 fresh banana
           
1.        Mix sugar, shortening, egg, vanilla and milk with the large KitchenAid mixer until light and creamy, using the paddle attachment.  Scrape down the sides of the bowl as you mix so that all ingredients are fully incorporated.
2.         Add dry ingredients. 
3.         Cut parchment paper the size of a pizza pan.  Press the dough onto the parchment paper lined pizza pan in a circle about 1/4-inch thick. 
4.         Bake at 375° for approximately 12 -15 minutes or until edges start to turn a light golden brown. 
5.         Cool cookie on a cooling rack for 10 minutes. Using a metal spatula, lightly loosen cookie from pan so it doesn’t stick while it cools. For lab purposes, give cookie to instructor to cool in freezer.

Frosting:
6.         In the large KitchenAid mixing bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

7.         Use a variety of fruits to artistically decorate the top.  Slice into pizza-style slices, one for each lab member.  Eat and enjoy!