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Due to popular demand, the FCS Department's Wednesday Lunch has posted recipes from our 2008 season:
British | Polynesian | Italian | Puerto Rican
NAME: Whiskey Chicken
PAN SIZE: 2 inch full size pan (20X12)
YIELD: 30 servings
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INGREDIENTS |
MEASURE |
METHOD |
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Chicken Pieces (Breast, Thigh and Legs) |
10 lbs. |
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 |
5 c. |
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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Blend in with mushrooms and pan juices and cook until onions are tender |
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Light Cream
Flour |
2 ½ c. |
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 |
1/3 c. |
Add lemon juice to sauce |
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 |
MEASURE |
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 |
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, |
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 |
NAME: Colcanon, hot dish
YIELD: 16 servings (Note: we will make 3 batches of this) PORTION SIZE: ½ cup
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INGREDIENTS |
MEASURE |
METHOD |
|
Cabbage |
4 lbs |
Remove stump, cut into quarters and boil until tender |
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Potatoes |
4 lbs |
Peel and cut into smaller peices, place in boiling water until tender, about 20 minutes |
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Small green onions |
8 |
While potatoes and cabbage are boiling, chop the leeks and simmer on low milk about 7 minutes |
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 |
MEASURE |
METHOD |
|
Frozen sweet peas Water |
2 (1 lb.) bags 2 Tb. |
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 Dried chives |
4 Tb. 1 tsp. 1/3 tsp. ½ Tb. |
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 |
MEASURE |
METHOD |
|
Bacon |
1 (12 oz.) pkg. |
In a medium skillet, fry bacon until crisp. Let cool. |
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Miracle Whip Sugar Cider vinegar |
1 2/3 c. 3 Tb.+ 1 tsp. ¼ c.+2Tb.+2 tsp. |
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 |
10 c. (about 1 ½ pounds) 1 c. 1 c. 1/3 c. |
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. |
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 |
MEASURE |
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 2 (10 oz.) jars |
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) |
1 (5 oz.) pkg. + 1 (3.12 oz.) pkg. |
Cook pudding and reserved fruit juice until thick, over medium heat. Cool completely. |
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Bananas |
5 medium |
Slice bananas into pudding mixture to preserve color. 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 |
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 |
MEASURE |
METHOD |
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Fresh white bread Light corn syrup Molasses Lemon juice Prepared short crust pastry |
6 slices 2 c.+ 1 Tb. 3 Tb. 1 Tb. 3 pastries |
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. |
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 |
MEASURE |
METHOD |
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All-purpose flour Sugar Salt |
4 ½ c. 3 Tb. ¾ tsp. |
In large bowl, sift together flour, sugar, and salt. |
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Lard, chilled and cut into ¼-inch pieces Ice water |
1 c. + 2 Tb. 6 Tb. About 1 c. |
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 |
MEASURE |
METHOD |
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Butter, softened Sugar |