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
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
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!
