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•Cook Book• Seniors Class of 2015-2016 •COOK BOOK• SENIORS CLASS OF 2015-2016 ZUCCHINI QUICHE 3 cups zucchini sliced and quartered (3 cups of broccoli florets may be substituted) 1 small onion chopped 4 eggs beaten ½ cup vegetable oil ½ cup grated Parmesan or Romano cheese or cheddar cheese ½ teaspoon salt Pepper to taste 1 cup Bisquick 1 teaspoon parsley flakes ½ teaspoon or oregano Preheat oven to 350 degrees. Mix all ingredients together and put into greased casserole dish. Cook for at least 30 minutes or until top is golden brown. My mother, Mary Napolitano, and her long time friend, Ann Curci, concocted this dish with love and enthusiasm. Served with a green •Zucchini Quiche salad, it is a meal fit for a king. •Breakfast Sausage Quiche BREAKFAST SAUSAGE QUICHE •Blueberry Muffins Simply substitute broccoli florets or 16 ounces of ground •Fruit Salad round or 16 ounces of breakfast sausage for zucchini and add ½ cup of parmesan cheese or shredded cheddar cheese. Sauté ground round or sausage in a skillet first, •Yogurt Fruit Dip dice cooked sausage and add to mixture. YOGURT FRUIT DIP 12 ounces of yogurt 12 ounces of cool whip 1/2 teaspoon cinnamon BLUEBERRY BUTTERMILK MUFFINS 2 tablespoons of honey 2 ½ cups all-purpose flour Directions: 2 ½ teaspoons baking powder Equal parts Cool Whip or whipped cream 1 cup sugar and plain or vanilla fat-free yogurt. Add 1 /4 teaspoon salt cinnamon and honey to taste. Sprinkle 1 cup buttermilk cinnamon on top for presentation and 2 eggs, beaten you’re done!! ¼ pound butter, melted and browned 1 ½ cups fresh or dry-pack frozen blueberries, rinsed and drained Directions: Sift dry ingredients together into large bowl. Make a well, add buttermilk, eggs and butter, which has been melted and browned slightly. Mix well. Fold in blueberries. Fit well-greased muffin tins half full and bake at 400 degrees for 20 minutes. Makes 24. CHICKEN FAJITAS 15 Servings •CHICKEN FAJITAS 8 chicken breasts •BLACK BEAN CORN SALSA 4 tablespoons olive oil 2 limes •SALSA 1 tablespoon dried cilantro or ¼ cup fresh cilantro •GUACAMOLE 1 tablespoon garlic powder 1 teaspoon salt •PICO DE GALLO 1 teaspoon black pepper •STRAWBERRY OATMEAL BARS 3 bell peppers thinly sliced 1 large onion sliced 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil Marinate chicken in olive oil mixture. Place in Ziploc bag and refrigerate overnight, if possible. Sauté the chicken breasts in a hot skillet. Cook approximately 4- 5 minutes per side. Tilapia may be used as well as or instead of chicken. Protein may be grilled instead of sautéed. Slice peppers and onions. Place oil in baking pan; add peppers and onions. Season vegetables and toss to coat. Bake at 350 degrees for 20 minutes. Slice chicken breasts and serve with onions and peppers. Place on a flour tortilla which has been heated and serve. Garnish with tomato salsa or black bean/corn salsa. Salsa 1 small can Rotelle 1 15 oz. can diced tomatoes 1green onion Black Bean Corn Salsa 3 cloves garlic 1 tablespoon fresh cilantro 2 15 oz. cans black beans 1 jalapeno 1 lime (juice and zest) 1 16 oz pkg. frozen corn or canned corn salt and black ground pepper to taste 1 small red onion diced 3 Roma tomatoes seeded and diced Place all ingredients in a blender 2 pickled jalapeno peppers seeded and diced and puree mixture. Eat with chips and enjoy! 1 bell pepper diced ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon ground cumin 2 tablespoons cider vinegar 2 tablespoons fresh cilantro or 1 tablespoon dried cilantro Place corn in baking sheet and cook for 10 minutes in 350 degree oven. Add remaining ingredients; toss and refrigerate for at least 1 hour. Serve with fajitas and chips. This is heart healthy and absolutely delicious!!!!! Guacamole 6 avocados 3 Roma tomatoes (remove seeds and dice) 3 green onions (minced) 3 garlic cloves (minced) Pico de Gallo 3 tablespoons fresh cilantro (minced) 2 limes (use zest of one and juice of both) 6 Roma tomatoes diced and seeded 1 teaspoon cayenne pepper 1 small onion diced 1 teaspoon cumin 2 cloves garlic minced salt and black ground pepper to taste 1 jalapeno diced 2 teaspoons fresh cilantro minced Place scooped avocado and lime juice in a large zest of 1 lime bowl, toss together and mash. Add lemon zest, ½ lime juiced garlic, onion, salt, pepper, cumin, and cayenne 1 tablespoon olive oil and mix well. Fold in tomatoes and cilantro; salt and pepper to taste refrigerate and serve. Place first five ingredients in a bowl. Add lime juice, lime zest, olive oil, salt and pepper. Toss together and serve immediately. STRAWBERRY OATMEAL BARS 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan 1 1/2 cups all-purpose flour 1 1/2 cup oats 1 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt One 10 to 12-ounce jar strawberry preserves Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan. Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares. Pasta Primavera with Grilled Chicken and Roasted Vegetables 5 carrots, peeled, cut diagonally •PASTA PRIMAVERA WITH 4 medium zucchini, cut diagonally 2 red bell peppers GRILLED CHICKEN AND 4 yellow squash 2 heads broccoli, cut into thin florets ROASTED VEGETABLES 1 large red or yellow onion, thinly sliced 4 cloves garlic, minced •CROSTINI ¼ cup olive oil Kosher salt and freshly ground pepper •Banana Pudding Fresh basil and parsley 1 carton grape or cocktail tomatoes or 1 can (28 oz.) crushed or diced tomatoes 2 pounds penne, whole wheat rotelle or spaghetti Parmesan to taste Using a Ziploc bag, marinate 6 chicken breasts in ¼ cup olive oil, 2 cloves minced garlic, salt, pepper, ½ teaspoon dry basil, 1 tablespoon minced fresh parsley and juice of 1 fresh lemon. Cook on outdoor grill until done. Slice and serve on top of pasta primavera. Preheat oven to 400 degrees. Coat a large pan with Pam and olive oil. Place the red onion and garlic in a pan and roast until the onion is translucent. Add the garlic, carrots and broccoli, and cook for approximately 5 minutes; add zucchini, yellow squash, bell peppers, salt, pepper and herbs. If red sauce is preferred add crushed tomatoes to mixture. Meanwhile, place water in a large pot; add salt and bring to a boil. Add pasta. Cook for approximately 8 minutes, until al dente. Drain pasta and toss with vegetable mixture, saving at least 1 cup of pasta water,. If pasta is too dry, add pasta water. Top pasta with diced chicken, sprinkle with Parmesan and serve immediately. CROSTINI BANANA PUDDING 1 loaf French bread or baguette 8 ounces sour cream olive oil 1 (8 ounce) container frozen whipped topping, thawed or 1 cup fresh garlic clove or garlic powder fresh whipped cream (change per MD) Romano Chese 1 (5 ounce) package instant vanilla pudding mix 2 fresh parsley leaves or dried parsley flakes 1 (16 ounce) package vanilla wafer cookies 4 bananas, peeled and sliced Cut bread diagonaly into 1/8 inch slices; rub bread with cut garlic clove. Brush bread with olive oil In large bowl combine sour cream, whipped topping, pudding and sprinkle with parsley, garlic powder (if not using mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of fresh garlic), and grated chese. Bake in 350 degre oven pudding mixture, then a layer of bananas. Repeat until all on parchment covered baking shet. ingredients are used. Refrigerate until serving. Remove from oven when bread is crunchy and golden. Fish in Foil or Parchment •FISH IN FOIL 14 6 ounce of Tilapia 1/4 cup parsley •OVEN ROASTED POTATOES 1 tablespoon Garlic Powder •TURTLE CAKE Cajun Seasoning to taste Pam 1/4 cup Olive Oil 5 Green and Red Bell Peppers 1 large Red Onion 6 Oranges Salt and pepper to taste Place fish on aluminum foil sprayed with non-stick cooking spray. Top with 1 tablespoon of olive oil. Sprinkle with spices and top with vegetables and fruit of your choice. Bake in 350 degree oven for 10-15 minutes. Oven Roasted Potatoes Turtle Cake 7 large baking potatoes 1 Duncan Hines chocolate cake mix PAM cooking spray 1 teaspoon cinnamon (optional) 1 tablespoon garlic powder 1 tablespoon salt 1 bag Nestlé’s Chocolate morsels 2 teaspoons pepper 1 container Smucker’s caramel sauce 3 tablespoons olive oil 1 can Duncan Hines chocolate frosting ¼ cup minced parsley Preheat oven to 400 degrees. Wash/ scrub potatoes and slice into wedges. Spray large baking pan with PAM and place potatoes into the pan; sprinkle potatoes with next four ingredients and toss so each potato slice is evenly coated. Approximately 35 minutes into the cooking process, sprinkle the parsley over the potatoes and toss until crisp and tender. Follow directions on cake box and add cinnamon. Place ½ of the batter in a greased 9x13 pan. Bake in 350 degree oven for approximately 10-15 minutes. Cake should no longer be watery in center. Remove cake from oven and drizzle with caramel sauce; cover with chocolate morsels and the remaining batter. Bake for approximately 15 more minutes. Once removed from •FRITTATA the oven; allow cake to cool for 15 minutes.
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