Student Recipes – MEAL PLANNING LAB
The purpose of this lab is for students to make a complete, well-balanced meal.
All kitchens will make the same recipes: Soup, Salad, and Muffins
WASH ALL PRODUCE THOROUGHLY!
Student Lab Reading Assignments
”Salad Basics,” BCC pg. 377
”Soup, Stew and Chili Basics,” BCC pp. 429-430
SHELLS AND VEGGIES SOUP
1/2 tsp. vegetable oil
1/4 cup chopped onion
1/2 clove garlic, chopped
1 can (14 oz.) chicken broth (1 ¾ cups water, 1 ¾ tsp. bouillon)
1 can (14 oz.) crushed or diced tomatoes
1/4 cup small shell pasta
2 Tbsp. dried parsley
1/4 cup chopped frozen spinach
1/4 cup unpeeled zucchini, quartered lengthwise and sliced 1/4 inch thick
1/2 cup peeled carrots, cut into ¼ inch rounds
1/2 cup celery cut in half lengthwise and oblique cut (45ْ angle)
1/2 tsp. dried basil
1/2 tsp. dried oregano
Salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese - This will be put on the serving table, by the teaching assistant, for all to use when the soup is served.
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally.
2. Add chicken broth, tomatoes, parsley, basil and oregano to saucepan. Bring to a boil, reduce heat, and simmer covered for 10 minutes.
3. Add spinach, carrots, celery and pasta. Cook 10 minutes covered at a low boil. Add zucchini and cook 7 more minutes.
4. Test for doneness by forking vegetables and pasta to see if tender.
5. Spoon into bowl; add salt, pepper and Parmesan cheese to taste.
BROCCOLI-RAISIN SALAD
Serves: 6
1/4 pound bacon, micro-cooked until crisp then crumbled
1/2 large head broccoli washed and trimmed
1/4 cup chopped onion
1/4 cup raisins
1/4 cup chopped pecans or walnuts
¼ cup & 2 tablespoons mayonnaise
1 tablespoon vinegar
1/4 cup sugar
Cooking the bacon in the microwave:
1. Microwave the bacon in a 9 x 13 glass cake pan by arranging the bacon in the pan, covering with paper towels, and cooking for 4 minutes on high.
2. Remove the pan from the microwave and rearrange the bacon. Cover and cook at 1 minute intervals until crispy, stirring between minutes.
Use the paper towels to blot the excess grease from the bacon. Pour the excess grease into a can and stuff the paper towels into the can.
Preparing the salad:
1. Cut broccoli into small florets. Peel, quarter lengthwise, and cut the stem into ¼ inch pieces.
2. Combine broccoli, onions, raisins, nuts and bacon.In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar.
3. Pour dressing over salad.
4. Refrigerate until ready to serve.
5. Toss before serving.
6. This can be made ahead of time and refrigerated for hours, even overnight.
CORNMEAL MUFFINS (Makes 6 muffins)
½ c. all purpose flour
½ c. yellow cornmeal
2 Tbsp. + 2 tsp. sugar
1 ½ tsp. baking powder
½ tsp. salt
1½ tsp. finely chopped onion
½ c. cream style corn
¼ c. mayonnaise
1 Tbsp. + 1 ½ tsp. vegetable oil
½ egg (please give the other half to another group or to your instructor)
In a large mixing bowl, combine dry ingredients. Make a well in the center and add all remaining ingredients. Stir just until mixed. Spoon into 6 greased muffin tins. Bake at 400 degrees for 20 minutes. NOTE: If you have dark muffin pans, reduce oven temperature by 25 degrees.
