Home » FCS Department
Wednesday Lunch Summer 2008 -- Recipes
Due to popular demand, the FCS Department's Wednesday Lunch has posted recipes from our 2008 season:
British | Polynesian | Italian | Puerto Rican
British
NAME: Whiskey Chicken
PAN SIZE: 2 inch full size pan (20X12)
YIELD: 30 servings
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INGREDIENTS
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MEASURE
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METHOD
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Chicken Pieces (Breast, Thigh and Legs)
Butter
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10 lbs.
¾ c.
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Rinse with cold water and dry with paper towel season to taste with salt and pepper
In large skillet brown chicken pieces on both sides in butter for 15 minutes or until golden brown
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Whiskey
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5 c.
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Add whiskey to browned chicken in skillet, cover and simmer for 30-35 min or until chicken is tender. Remove chicken when cooked and place on serving platter to keep warm.
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Sauce:
Use left over pan juices
Water
Mushrooms
Green Onion
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2/3 c.
15 c.
1 ½ c.
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Pour water into skillet
Blend in with mushrooms and pan juices and cook until onions are tender
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Light Cream
Flour
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2 ½ c.
¾ c.
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Add to water, mushroom and onion mixtures in skillet
Add flour to water, mushroom, onion and light cream mixture and heat until thick and bubbly and cook for no longer than 1 minute after it turns thick and bubbly. Then remove from heat
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Lemon Juice
Whiskey
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1/3 c.
2/3 c.
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Add lemon juice to sauce
Mix with lemon juice and sauce
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NAME: Steak and Ale Pie, entree
PAN SIZE: individual pie crust, large sauté pan
YIELD: 12-18 (make 2 batches of meat mixture, should make about 25 pie crusts) PORTION SIZE: one pie
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INGREDIENTS
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MEASURE
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METHOD
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Braising steak
heat the oil in pan 3 different pans
Onions, ,
Flour, 4 Tbs, add to oil/onion mix in pan and cook, stirring 2 minutes
Dark beer, ,
Return meat to pan with the stock
Thyme, ,
Bay leaves, ,
Salt and pepper, ,
Let mixture simmer 2 hours
Mushrooms,
Flour, all purpose,
shortening
Ice water,
salt, ,
Portion into 3 oz balls for bottom crust and 1 oz for top crust. Roll out and place bottom crust in individual pie pan, put meat mixture into crust, roll out top crust and place on top, cut circle slits on top, use fork to flute sides.
EggsRepeat for each pie
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6 lbs,
Enough to cover bottom
6
36 oz
6 tsp fresh thyme leaves
3
a pinch
12 oz,
3 lb 6 oz
, 2 lbs 7 oz,
1 ¾ -2 cups,
2 ½ tbsp
3,
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cut into one inch
add steak to hot oil, fry until well browned, remove from pan with slotted spoon and set aside
peeled and slice into strips, sauté in oil until well browned
add to flour mix slowly, stirring constantly
add to pan mixture
add to pan mixture
add to mixture and stir
slice and add to mixture after 2 hours of simmering
mix flour and shortening on low speed for one minute, using pastry knife or flat beater, scrape side of bowl and continue mixing until shortening is evenly distributed, 1-2 minutes
dissolve salt in smaller amount of water, add to flour mixture, mix on low speed only until dough is formed, about 40 seconds.
, beat and brush top of pastry shell
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NAME: Colcanon, hot dish
YIELD: 16 servings (Note: we will make 3 batches of this) PORTION SIZE: ½ cup
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INGREDIENTS
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MEASURE
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METHOD
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Cabbage
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4 lbs
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Remove stump, cut into quarters and boil until tender
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Potatoes
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4 lbs
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Peel and cut into smaller peices, place in boiling water until tender, about 20 minutes
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Small green onions
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8
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While potatoes and cabbage are boiling, chop the leeks and simmer on low milk about 7 minutes
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NAME: Sweet Peas COST/SVG: $0.28
Hot Foods
COOK TIME: 9-10 minutes SVG. UTENSILS: #8 dipper
COOK TEMP: Medium heat PAN SIZE: half (2 ½ in. deep)
YIELD: 30 PORTION SIZE: ½ c.
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INGREDIENTS
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MEASURE
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METHOD
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Frozen sweet peas
Water
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2 (1 lb.) bags
2 Tb.
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Place peas in a large casserole dish.
Add water and microwave on high heat for 5 minutes.
Transfer the peas to a large saucepan.
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Margarine
Salt
Pepper
Dried chives
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4 Tb.
1 tsp.
1/3 tsp.
½ Tb.
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Add remaining ingredients to the peas. Bring to a simmer over high heat. Reduce heat to medium and cook 4 to 5 minutes. Keep warm for service.
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NAME: Broccoli Sunshine Salad COST/SVG: $0.68
Salads
COOK TIME: - SVG. UTENSILS: #6 dipper
COOK TEMP: - PAN SIZE: half (2 ½ in. deep)
YIELD: 20 servings PORTION SIZE: 2/3 c.
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INGREDIENTS
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MEASURE
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METHOD
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Bacon
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1 (12 oz.) pkg.
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In a medium skillet, fry bacon until crisp. Let cool.
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Miracle Whip
Sugar
Cider vinegar
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1 2/3 c.
3 Tb.+ 1 tsp.
¼ c.+2Tb.+2 tsp.
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Meanwhile, in a large glass or plastic bowl, mix Miracle Whip, sugar, and vinegar.
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Broccoli flowerets
Raisins
Shredded Cheddar cheese
Red onion, finely diced
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10 c. (about 1 ½ pounds)
1 c.
1 c.
1/3 c.
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Cut the stalks from the broccoli, keeping the green flowerets from the top. Chop the flowerets into
1 ½-inch pieces.
Add chopped broccoli, raisins, cheddar cheese, and onion to the dressing. Crumble the bacon into small pieces and add to the salad as well. Toss everything together until evenly coated. Store covered in an air-tight plastic container in the green kitchen refrigerator.
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NAME: Fruit Salad COST/SVG: $0.69
Salads
COOK TIME: - SVG. UTENSILS: #6 dipper
COOK TEMP: - PAN SIZE: half (2 ½ in. deep)
YIELD: 30 PORTION SIZE: 2/3 c.
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INGREDIENTS
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MEASURE
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METHOD
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Mandarin oranges
Pineapple chunks
Sliced peaches
Maraschino cherries, drained and halved
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2 (24.5 oz.) cans
5 (20 oz.) cans
1 (29 oz.) can + ½ (14.5 oz.) can
2 (10 oz.) jars
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Drain all fruits well, reserving 3 ¾ c. juice.
Cut peach slices into thirds. Drain cherries on paper towels.
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Vanilla pudding mix (cook kind)
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1 (5 oz.) pkg. + 1 (3.12 oz.) pkg.
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Cook pudding and reserved fruit juice until thick, over medium heat. Cool completely.
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Bananas
Red seedless grapes
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5 medium
2.5 lbs.
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Slice bananas into pudding mixture to preserve color.
In a large bowl, combine all fruits, reserving a few cherries for garnish.
Fold in the pudding mixture with bananas until all fruit is well coated.
Cover with plastic wrap and chill for at least two hours before serving
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NAME: Treacle Tart (with shortcrust pastry) COST/SVG: $0.23
Desserts
COOK TIME: 25-30 minutes SVG. UTENSILS: pie server
COOK TEMP: 400° F PAN SIZE: 9-inch pie plate (served on individual dessert plates)
YIELD: 24 servings PORTION SIZE: 1 slice (from 8-slice pie)
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INGREDIENTS
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MEASURE
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METHOD
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Fresh white bread
Light corn syrup
Molasses
Lemon juice
Prepared short crust pastry
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6 slices
2 c.+ 1 Tb.
3 Tb.
1 Tb.
3 pastries
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Preheat oven to 400° F.
Tear the bread into pieces and place in blender. Pulse until fine crumbs form.
Put the syrup and molasses into a saucepan with the bread crumbs and lemon juice. Heat over medium low heat, until melted and combined together. Cool.
Roll the pastry dough out on a lightly floured surface, using a floured rolling pin, into a circle 2 inches larges than an upside down 9-inch pie plate. Fold pastry into quarters and place in pie plate. Unfold pastry and ease into the plate, pressing firmly against the bottom and side , being careful not to stretch the pastry. Trim the excess dough from the side of the plate and reserve.
Evenly divide the cooled syrup mixture between the three pastry-lined pie plates.
Roll out the dough trimmings and cut into long, narrow strips. Arrange them in a lattice pattern over the filling.
Bake at 400 degrees for 25 to 30 minutes or until the pastry is lightly browned.
Place on cooling racks to cool until service.
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NAME: Shortcrust Pastry (for treacle tart) COST/SVG: $0.09
Desserts
COOK TIME: - SVG. UTENSILS: pie server
COOK TEMP: - PAN SIZE: 9-inch pie plate
YIELD: 3 single crust pastries (24 slices of pie) PORTION SIZE: 1/8 of pie
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INGREDIENTS
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MEASURE
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METHOD
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All-purpose flour
Sugar
Salt
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4 ½ c.
3 Tb.
¾ tsp.
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In large bowl, sift together flour, sugar, and salt.
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Butter, chilled and cut into 1/4 -inch pieces
Lard, chilled and cut into ¼-inch pieces
Ice water
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1 c. + 2 Tb.
6 Tb.
About 1 c.
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With a pastry blender, cut in the butter and lard until the mixture resembles small pebbles.
Add the ice water, a couple tablespoons at a time, and toss the dough together with your hands. Add enough water so that the dough comes together into a ball. If the dough is crumbly, add more ice water until the dough particles adhere to each other.
Divide the dough into three equal parts. Shape each part into a ball and wrap in plastic wrap. Allow to sit in the refrigerator for at least one hour or overnight.
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NAME: Chocolate-dipped Shortbread COST/SVG: $0.27
Desserts
COOK TIME: 20 minutes SVG. UTENSILS: - (served on individual dessert plates)
COOK TEMP: 350° F PAN SIZE: - (served on individual dessert plates)
YIELD: 15 servings PORTION SIZE: 3 cookies
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INGREDIENTS
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MEASURE
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METHOD
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Butter, softened
Sugar
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1 ½ c.
½ c.
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In large bowl, blend butter and sugar with electric mixer on medium speed until well mixed.
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All-purpose flour
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4 c.
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Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)
Form dough into a ball, wrap in plastic wrap, and refrigerate overnight.
When ready to bake cookies, heat oven to 350° F.
Roll dough 1/2 -inch thick on lightly floured surface. Cut into small 2x2- inch squares with knife. On ungreased cookie sheet, place cookies ½ inch apart.
Bake about 20 minutes or until set. Check cookies at 18 minutes. (Cookies should be golden colored. Do not allow to overly brown in oven.) Immediately remove from cookie sheet to wire rack.
Allow cookies to cool completely, about 1 hour.
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Semi-sweet chocolate chips
Shortening
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12 oz.
3 Tb.
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Lay sheets of waxed paper out on a counter.
In large glass or plastic bowl, melt chocolate chips and shortening together in microwave. Microwave for about 30 seconds, then stir to ensure that the chocolate does not burn. Continue this way until the chocolate is melted.
Dip each shortbread cookie in the chocolate, until half of the cookie is coated. Let the excess chocolate drip off, then lay on the waxed paper to set up. Allow cookies to sit for 1 to 2 hours for the chocolate to harden. Store cookies in air-tight containers at room temperature.
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NAME: Strawberry Trifle COST/SVG:
Hot Foods; Salads; Desserts
COOK TIME: - SVG. UTENSILS: Large Slotted Spoon
COOK TEMP: - PAN SIZE: 2 13X9 pans
YIELD: 36 Servings PORTION SIZE:
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INGREDIENTS
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MEASURE
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METHOD
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Betty Crocker Super Moist cake mix White
Instant vanilla pudding
Milk
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2 boxes
4 c.
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Make according to box
Put dry mix into a bowl
Add Milk to dry pudding mix and blend until smooth and creamy or 2 minutes
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Frozen Strawberries in light syrup (thawed)
Frozen Whipped Topping (thawed)
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32 oz.
3 c.
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Layer cake, strawberries and pudding (in that order) in trifle bowl and refrigerate for at least 2 hours until chilled
Before serving spread whipping cream on top of chilled mixture
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Slivered Almonds (Toasted)
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½ c.
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After adding whipped cream sprinkle almonds on top
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Polynesian
NAME: Hawaiian Burgers COST/SVG: $1.28
COOK TIME: 15-20 min SVG. UTENSILS: Spatula
COOK TEMP: Low Broil-Blue Kitchen Stove PAN SIZE: Full Pan
YIELD: 30 PORTION SIZE: 3 oz.
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INGREDIENTS
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MEASURE
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METHOD
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MARINADE:
Garlic
Vegetable Oil
Soy Sauce
Ketchup
Vinegar
Pepper
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2 minced cloves
1 cup
8 TBS
8 TBS
4 TBS
1 tsp
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Mix garlic, oil, soy sauce, catsup, vinegar, and pepper in a mixing bowl.
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Ground Beef
Pepper
Pineapple Tidbits
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7 ½ pounds
1 tsp
5 cups drained
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Mix ground beef and pepper in large mixer to yield better quality patties. After mixing, shape into patties. Place 5-6 tidbits on top of patty. Place patties in glass dish; pour oil mixture over patties. Cover and refrigerate 3o minutes. Turning every 10 minutes.
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Bacon
Toothpicks
__________________
Lettuce
Tomato
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30 slices
30-40
____________
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After marinating, remove patties from dish and wrap a slice of bacon around the edge of the patty and secure with toothpick. Place on a broiler pan. Broil in Blue Kitchen Stove on the broil oven rack. Broil on low and watch carefully to avoid the pineapple burning. Make sure burger is cooked completely.
Tear lettuce into patty-sized leaves.
Slice tomatoes using slicer.
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Special Instructions: Batch cooking is necessary. Cook will prepare burgers as needed. Burgers will placed in a full pan. They are to be served on a bun with the diner's choice of lettuce and/or tomato.
NAME: Hawaiian Baked Beans COST/SVG: $0.42
COOK TIME: 30 minutes SVG. UTENSILS: ½ cup scoop
COOK TEMP: 350 F PAN SIZE: Half pan
YIELD: 40 PORTION SIZE: ½ cup
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INGREDIENTS
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MEASURE
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METHOD
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Butter
Green Pepper
Onion
Pineapple Pieces
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1 ½ cup and 1 TBS
2-3 medium coarsely chopped
1 ½ cups finely chopped
3-20 oz cans
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Drain off pineapple juice and save. Sauté green peppers, onions, and pineapple pieces in butter. Simmer for 5 minutes.
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Pineapple Juice
Vinegar
Soy Sauce
Ketchup
Brown Sugar
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Juice remaining from can
2.5 TBS
5 TBS
2 cups and 2 TBS
1 cup 3 TBS
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Add pineapple juice mixed with vinegar, soy sauce, ketchup and brown sugar to sauté mixture and heat until bubbly.
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Baked Beans
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20 cups or 6-28 oz. cans
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Add beans and place in a casserole dishes and bake at 350 degrees for 30 minutes. Refrigerate in a refrigerator by itself.
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NAME: Almond Seasoned Broccoli COST/SVG: $0.93
COOK TIME: 10 minutes SVG. UTENSILS: ½ cup scoop
COOK TEMP: Microwave: High/Stove top: med PAN SIZE: half pan
YIELD: 25 PORTION SIZE: ½ cup
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INGREDIENTS
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MEASURE
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METHOD
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Frozen Broccoli
Water
Butter
Almonds
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8-16 oz frozen broccoli bags
8 TBS
__________
8 TBS
2 2/3 cups
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Batch cooking is necessary. Prepare 2-16 oz. bags (1 half pan) at a time. Cook more when needed.
Place 4-16 oz bags into glass baking dish and add 4 TBS water. Cover with saran wrap. Heat in microwave for 5 minutes
_________________________
Melt 4 TBS butter with 2/3 cup almonds in a Dutch oven. After broccoli is heated in microwave, add to butter and almond mixture. Coat broccoli in mixture and warm 5 minutes on medium to high heat covered. Place in half pan.
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Special Instructions: Batch Cooking necessary. Be sure to use a Dutch oven. Ask Dr. Ciak or Jessica where they are located. I would make 2 bags per microwave and Dutch oven unless 4 bags can fit into the microwave and the Dutch oven.
NAME: Zesty Tomato and Cucumber Salad COST/SVG: $0.85
COOK TIME: SVG. UTENSILS:
COOK TEMP: Refrigerate after prepared PAN SIZE: Cold salad will be dished out onto a salad plate
YIELD: 20 PORTION SIZE: ½ cup
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INGREDIENTS
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MEASURE
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METHOD
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Lemon-zest and juice
Fresh Basil Leaves
Flat Leaf Parsley
Honey
Salt
Pepper
Extra Virgin Olive Oil
Garlic
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Zest* and Juice of 2 lemons
50-60 leaves
½ cup
¼ cup
¼ tsp
¼ tsp
2/3 cup
2 cloves
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Zest: Use a zester or cheese grater to grate the peel of the lemon.
In a blender, combine lemon zest and juice with basil, parsley, honey and salt and pepper. While machine is running, pour in olive oil at a steady stream. Transfer dressing to a mixing bowl. Add poppy seeds on Wednesday. Add glove of garlic in cheesecloth for easy removal. Refrigerate.
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Cucumber
Poppy Seed
Tomatoes
Sweet Yellow Pepper
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3 cups chopped or 2 medium cucumbers chopped
2 TBS
8 Romas
3 peppers
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On day of Service:
Chop cucumber into half inch pieces. Cut tomatoes into slightly smaller pieces. Finely chop sweet pepper and place all veggies into bowl. Add poppy seed to dressing and combine with chopped vegetables. Toss to coat.
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NAME: Banana Guava Pie COST/SVG: $0.40
COOK TIME: SVG. UTENSILS: Pie server
COOK TEMP: PAN SIZE:
YIELD: 2-10 slice pies PORTION SIZE: 1 slice
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INGREDIENTS
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MEASURE
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METHOD
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Guava Nectar
Lemon Juice
Sugar
Salt
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1 ¼ cups
1 TBS
½ cup
¼ tsp
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Combine guava nectar, lemon juice, sugar, and salt in a saucepan and bring to boil over low heat.
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Cornstarch
Water
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3 TBS
3 TBS
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In a small mixing bowl, mix cornstarch and water to a smooth paste then stir into saucepan mixture. Stir mixture until thickened and clear. Remove from heat and allow to cool.
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Bananas
Graham Cracker Crust
Lime
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1 ½ cups
1 10-inch crust
1 lime
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Combine cooled mixture with sliced bananas and pour into crust.
Slice lime and make lime twists. Garnish on side of pie.
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Special Instructions: *Produce recipes twice for yield of 20 slices*
Garnishing: Garnish with whipped topping and a twist of lime
NAME: Turtle Brownies COST/SVG: $0.22
COOK TIME: Given on box SVG. UTENSILS:
COOK TEMP: Given on box PAN SIZE:
YIELD: 24 PORTION SIZE: 3-2x2 in. brownies
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INGREDIENTS
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MEASURE
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METHOD
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Egg
Water
Vegetable Oil
Brownie Mix
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4 Eggs
½ cup
1 2/3 cups
2-18.4 oz mixes
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Follow directions according to the steps provided on the brownie mix box. Mix each box individually in a 9 x 13 pan.
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Ingredients and directions were based on Betty Crocker's 18.4 oz. Fudge Brownie Mix-if different box is purchased, please read directions!!!
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Special Instructions: Produce this recipe twice to yield 24-3, 2x2 inch brownies.
Garnishing: Garnish with chopped pecans and drizzled caramel topping in zig-zag direction over brownie.
Plating: Plate on dessert plate
NAME: Strawberry Meringue Tarts COST/SVG: $0.33
COOK TIME: 2.5 hours SVG. UTENSILS: Pie Sever
COOK TEMP: 225 F PAN SIZE:
YIELD: 32 shells PORTION SIZE: 1 shell
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INGREDIENTS
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MEASURE
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METHOD
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Egg Whites
Vanilla
Cream of Tartar
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12 eggs whites
2 tsp
1 tsp
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Place eggs whites, vanilla, and cream of tartar in kitchen aide mixer, beat till light foam (foamy).
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Sugar
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3 cup
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Gradually add sugar approximately 2 tbsp at a time while mixer continues to beat egg whites till all sugar is added and sugar is dissolved and whites are glossy and stand in stiff peaks.
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Place brown paper on baking sheet and grease lightly. Drop 1/3 cup onto brown paper, using a table spoon spread to 3 inch diameter and form a depression (nest in center). Build up edges to form rims
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Bake in preheated 225° F oven until firm and toothpick inserted in center comes out clean, about 1 to 1 1/2 hours. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour. Store in tightly sealed container.
___________________________
On Wednesday at 10:45, fill shells with 5-6 de-stemmed strawberries; add a dollop of cool whip and garnish with stemmed strawberry on top. Refer to pic.
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Special Instructions:
Garnishing: Garnish with a dollop of Cool Whip, 1 to 2 sliced strawberries, and mint leaf
Plating: Place on clear saucers
Italian
NAME: Tagliolini Verde Gratinati (Green Noodles with Cheese)
Hot Foods COST/SVG:
COOK TIME: 10 minutes SVG. UTENSILS:
COOK TEMP: 350 deg. F PAN SIZE: put in full size steam table pan
YIELD: 40 servings PORTION SIZE: 6-8 servings
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INGREDIENTS
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MEASURE
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METHOD
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Salt
Green (spinach) noodles
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To taste (dash)
5 lb.
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1. Bring 5 large pots of water to a rolling boil, one pot for each pound of noodles. Add salt and noodles. Follow package directions on package of noodles. Drain well and return to the large roaster pot.
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Butter, melted
Bolognese Sauce
(premade)
Besciamella Sauce
(premade)
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10 Tbsp.
45 c. (amt. made from recipe)
3 3/4 c.
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2. Add butter and the sauces. (SEE NOTE BEFORE ADDING!) Stir sauces into noodles. Making sure all noodles are covered with sauce.
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Besciamella Sauce
(premade)
Grated Parmesan
Cheese
Butter, melted
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1 ¼ c
2 ½ c.
10 Tbsp.
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3. Pour mixture into a buttered large chafing dish. Coat the top with reserved besciamella sauce. Sprinkle with cheese and remaining butter.
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4. Bake at 350 deg. F until cheese is melted and golden, about 20-30 minutes. (SEE NOTE.)
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NAME: Bolognese Sauce COST/SVG:
Hot Foods
COOK TIME: 30 min. SVG. UTENSILS:
COOK TEMP: Simmer PAN SIZE: Dutch oven
