About Me

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I have always had a passion for teaching and foods. I taught Family and Consumer Science Classes since 1971. My cooking school was open for 1 year and than I headed back to my old classroom for one more year at Forest City High School. Now with a second retirement, I plan to post recipes to this blog.. "2013 virtual classroom!"

Friday, April 15, 2011

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.

Sunday, March 27, 2011

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:)












Thursday, March 24, 2011

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

Monday, March 14, 2011

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

Sunday, February 27, 2011

Spa Day Menu and Recipes

Spa Day...Forest City...February 26th

What a Fun Day!

Menu:
Organic Greens, Cranberries and Walnuts
with Raspberry Dressing
Apricot Glazed Chicken
Whole Grain Breads
Italian Ice

Dressing Recipe (mixes in minutes!)
1-2 T. raspberry jam
1/3 cup balsamic vinegar
2 T. water
1/4 t. sea salt
1/4t. freshly ground pepper
1 T. finely chopped onions
2/3 cup olive oil

mix everything except olive oil...Slowly
whisk in the olive oil..  keeps up to 3 weeks in refridgerator

Apricot Chicken...

I made it for 40 people, so I downsized it for
4-6 servings

2-3 T apricot jam
1-2 T oil
1/8-1/4 t. Tony Chachere's Creole Seasoning
1/8-1/4 t. garlic salt

Heat jam mixture in the microwave for 10-15 seconds so it makes
it easier to spread on the chicken...bake at 350 for
15-20 minutes.  Recoat with jam mixture and broil
for a short time to give the chicken a little color and
finish cooking the chicken.

Whole Grain Breads

Start with my favorite recipe!

2 1/2 cups warm water
1 pkg yeast
2T sugar
1 T salt
5-6 cups of flour...

Flaxseed Sunflour
I substituted 1 cup of the flour
with 1/2 cup flaxseed meal and
1/2 cup of sunflour seeds

Whole Wheat
I substituted 3 cups of the flour with
whole wheat flour

Granola
I used 2 cups of my homemade granola
with included oatmeal(old fashioned), almonds
coconut, honey, maple flavoring, pumpkin spice
and flaxseed meal.  Add this to the warm water
and let stand for about 10 minutes to soften the oatmeal.

With all the breads I followed this method...
Add the yeast to the WARM water, add the sugar and
whisk.  Add the salt, whisk,  add the flours...1 cup at a time.
Stir with a spoon when half the flours are added.  Gradually
add the remaining flour.  Knead, rest, knead and shape, rise
until double.  Preheat oven to 400...bake for about 30 minutes
Makes 2 French loaves shaped on a cookie sheet.

Italian Ice....refreshing and NO FAT

3 cups water
1 1/2 cups sugar
2 t. lemon zest
1/2 cup lemon juice

Bring water and sugar to a boil...cool and add the lemon juice and zest

Freeze for a double hours...It will start to freeze on the edges
With an electric mixer, beat the mixture and it will look like
a slushy...return to the freezer and a couple of hours later...beat
again.  This is when it looks like a fluffy ice....Garnish with a
strawberry...in the summer a fresh mint leaf!

Hummus (Aaron's vegetarian restaurant recipe)

1 can chickpeas (drained and rinsed)

Process in a food processor for a few seconds
Add 2-3 T. olive oil, 2 T lemon juice, 1/2 t. cumin
1/2 t corriander, and crushed clove of garlic, with salt and pepper to taste

Spritzer was a mock champagne

1/2 sparkling grape juice
1/2 gingerale

Be creative....cooking is fun!