Items for sale...Stove, refrigerator, microwave, washer/dryer, and much more

Sale at the Creative Kitchen August 11th 4:30-7:30 136 North Clark

I had a big change in plans!  I have been retired for 2 years and was asked to teach in my old position for the 2011-2012 school year.  I am excited about going back to be with high school students.  Regretfully I must close the cooking school.  I will not have enough energy to do both.  I have had a wonderful year, learning, being creative and most of all having fun with all my students.  I felt like I was playing most of the time!  Someone said I could add entrepreneur to my resume!  I will have a sale on Thursday August 11 at 136 N Clark from 4:30-7:30.  If anyone is interested, I would sell everything and you could be the teacher for the year...I am attaching pictures.  I plan to keep this blogspot and write about my year back to school complete with recipes.

June and July Class Schedules

June 14th 12:00... 21 Super easy stress busters and menus to match

June 16th  3:30 Cooking for the freezer

June 17th  6:00... 21 super easy stress busters and menus to match

June 21st   6:00 ..Mocktails and summer party ideas..A sip at sunset...(longest day of the year!)

June 24th   6:00...The art of pizza making..1 dough 7 toppings

June 28th  12:00 From garden to the table

June 29th 2:30 - 5:00 Young chef easy entrees  Supper included

July 8 6:00 Great Summer time meals...ignite your appetite!

July 13 11:30  Quick and easy cooking

July 14th 11:30 Healthy Eating..holding back the years

July 15th 11:30 Simple yet elegant

July 16th 9:00 Brunch Ideas  before the Parade..seating in front of the kitchen

July 19th 11:30 Iowa comfort foods

July 20th 11:30 Cooking for 1 or 2

July 21 11:30 Healthy Eating..holding back the years

July 25th, 27th and 29th  9:30-12:00 Young Chef International Adventure Week


All classes are $15...pre-register by calling 641-590-2425
Cooking for the Freezer is $15 plus food
Gift certificates are available


Get a group (6-8) and schedule you own class
Children's Cooking Birthday Parties, Bridal Showers, or Baby Showers can be scheduled also

Pork Chow Mein (Green Mill..... Mason City, Iowa... 1960's)

1/2-1 pound of ground pork
5-7 stalks of celery, (cut on a 45 degree angle) about 1/4 inch thick
1 can of bean sprouts, drained
2 green onions (white and green) finely sliced
4 cups water
4 chicken bouillon cubes
1-2 t. soy sauce
3 T cornstarch
2 T cold water

Saute the ground pork until pink is gone
Add celery, onions, bean sprouts, water, bouillon, and soy sauce

Bring to a boil and simmer until celery is tender crisp...it will continue to cook so stop early
Mix the water and cornstarch...use as a thickener by bringing the pot back to a boil and add until
thickens...Simmer again

Serve with steamed rice and chow mein noodles...Actually the Green Mill served it over chow mein
noodles.  I spoke with someone that grew up in Plymouth, Iowa and she knew the gentleman that made
this...He was Chinese....I have always wondered about so much celery, but it really tastes good...
Mother and I would go for lunch after my orthedonic appointment....FYI I had my braces on the day of President Kennedy's Funeral.

Bridal Shower

The Creative Kitchen Cooking School just launched it's first bridal shower cooking class.

The bride was a former student at Forest City High School, so she refreshed her baking skills by

preparing Quiche Lorraine and Almond Scones.  She was presented with an apron before measuring

the flour and other ingredients.  All the guests enjoyed sampling the results...Each guest in turn brought

their favorite recipe and many wonderful gifts.  A recipe for success: one bride, bridesmaids, family

 and friends!  FYI...the recipes for the quiche and scones are avaliable by sending an e-mail to

creativekitchencookingschool@hotmail.com   I know how to attach the documents at that address:)

The Art of Homemade Pizza

This class was so much fun.  We used the same basic pizza crust, but created 7 different toppings.

It was a little international taste adventure

French...al fredo sauce, chicken and mozzarella

Greek...Feta cheese, chicken, mozzarella, spinach, onion, green and black olives, balsamic vinegar, cucumbers, Greek seasoning and oregano

Italian...Roasted Tomatoes with garlic and basil, spinach, mozzarella

Southwest...cream cheese,  fresh cilantro, fresh tomatoes, onion, jalapeno, garlic

Barbecue...barbecue sauce, red onions, cooked chicken, Colby/Montrey Jack cheese

Norwegian...Cream cheese, dill weed, onion, lemon juice, shrimp, fresh organic greens

American...bacon, hamburger , roasted tomatoes with garlic and basil, Co/jack cheese, onion

Dessert...brownie wedge topped with raspberry sherbet, white chocolate leaf, and fresh raspberry

Birthday Party Recipes March 12th

The Winning Recipes from the Food Fight can be found on the Globe Gazette website...you can use/WOW....The Spring WOW magazine can be viewed on line too.  The recipes are in that as well.

Pepper Medley Slawsa, Almost your Mother's Mashed Potatoes, Orange Glazed Chicken

The Raspberry Balsamic Dressing can be found on the spa day blog entry...if a little tart..add just a little sugar!

Artichoke Dip:

1 can of artichokes, drained and diced
2-3 T mayonaise (not salad dressing or miracle whip)
1 clove of garlic
1/3 cup parmesan cheese
salt and freshly ground pepper to taste

Can be made ahead for a more marinaded flavor...serve with triscuits

Bavarian Apple Torte...My favorite dessert

1 stick of butter
1/3 cup sugar
1/4 t vanilla
1 cup flour

cream butter and sugar until light and fluffy, add vanilla and flour
press into a round 9" pan

8 oz cream cheese (at room temperature)
1/4 cup sugar
1 egg
1/2 t vanilla

In a bowl blend the cheese and sugar...add the egg and vanilla..Spread on top of crust

3-4 Jonathan apples
1/3 cup sugar
1/2 t cinnamon

Peel and slice apples, toss with the sugar and cinnamon

Place on top of the cream cheese mixture
Bake @ 425 for 10 minutes...reduce temperature to 375 and bake an additinal 25-30 minutes longer.

Cool completely before serving

Here is the requested Bread Pudding Recipe..

1 small loaf French Bread (Bill's Wildflower Bakery)
1 pint half and half
2 t vanilla
3/4 cup sugar
2 eggs
1/2 package frozen raspberries or fresh in season
2 T powdered sugar

Mix together the berries and powdered sugar

Tear or cube the bread (1 inch)
Scatter the berries as you add the bread to a baking dish

Mix together the half and half, sugar, vanilla and eggs...pour over the bread and berry mixture
Let stand for 5-10 minutes so the bread absorbs the liquid

Bake @ 350 for 50-55 minutes

Serve warm with whipped cream