Recipe: Farmer's Frittata Region: MidwestMakes: 8 servings

Ingredients1 T. cooking oil1 c. cooked ham OR sausage or bacon2-3 T. green sweet pepper, diced ¼ c. onion, diced6 eggs, lightly beaten2 T. milk Dash salt Dash ground black pepper ¼ c. shredded cheddar cheese

Directions

1. In a medium-sized mixing bowl, combine the eggs with the milk. Season with salt and black pepper. Let sit until step 4.

2. In the electric skillet, add the meat to the skillet and thoroughly cook/brown over medium heat. Remove the meat from the skillet and save for step 5. Leave any grease that remains in the pan to sauté the veggies.

3. Add the onions and peppers to the meat grease in the electric skillet and sauté over medium-high heat for 4-5 minutes, stirring constantly. Do not let them burn/stick to the bottom of the pan. Remove the veggies from the skillet and save for step 5.

4. Add the oil to the electric skillet, then SLOWLY pour the beaten eggs into the electric skillet. Let sit for 1 minute.

5. Quickly and evenly, sprinkle the meat and veggies evenly over the eggs. Reduce heat to medium-low. Cook, with the lid on until eggs are set, DO NOT STIR. Once it is all set, flip it.

6. Sprinkle the flipped frittata with cheese. Cover and heat for about 3 minutes more or until cheese is melted. Cut into 8 equal sections and serve.

Present to teacher for grading before eating.

Recipe Name: Baked Macaroni and Cheese Region: Midwest

In preparing the following recipe, we will need to make a basic white sauce. This type of sauce is basic to many recipes that require a creamy type base. You may sometimes hear it referred to as a Béchamel sauce. Roux: This is a French term for the most common thickener for sauces and is either white or brown. All of them are made from the same basic ingredients, but change as heat is applied. Flour and fat (butter) are blended gently over very low heat. White roux should not color.Ingredients1 ½ c. elbow macaroni2 T. butter 2 T. flour¼ t. saltdash pepper1 ¼ c. milk4 oz. cheddar cheese, shredded

1 T. butter¼ c. bread crumbs

Preparation:Preheat oven to 375

Directions:

1. In a large saucepan, boil 6 cups of water on high. When water is boiling add elbow macaroni. Reduce heat to medium and allow macaroni to cook for 10-15 minutes or until soft.

2. In a medium saucepan, melt the 2 T. butter. Add flour, salt and dash pepper. Cook over low heat for 1 minute. Add milk slowly while whisking: cook and stir until thick and bubbly. This may take 10-15 minutes.

3. Add cheese to béchamel sauce and stir until cheese melts over low heat.

5. Drain water carefully from the macaroni using your colander. Shake out as much water as possible so your sauce isn’t runny.

6. Put cooked macaroni back into saucepan and add cheese mixture. Stir gently to combine.

7. Pour macaroni and cheese mixture into 1-quart casserole dish.

8. Top with buttered breadcrumbs (melt 1 T. butter add breadcrumbs, mix).

9. Bake 375 for 15-20 minutes or until bubbly.

Present to teacher for grading before eating.Recipe Name: Apple Pie Region:

MidwestDouble Pie Crust Pie Dough ToppingIngredients: Ingredients:3 cups flour 1 T. milk1 tsp. salt 1 t. sugar1 cup shortening8 - 10 T. cold water

Procedure:1. Combine flour and salt in medium mixing bowl. 2. Cut in shortening with pastry blender. Do not use pastry blender any more.3. Add water, 1 tablespoon at a time and mix dough with the spatula or your hands.4. Add 9th or 10th tablespoon if needed.5. Gather into a ball, and cut it in half. Roll out each ball of dough on floured board.

Roll to 1/8-inch thickness, larger than the pie plate.6. Fold and place one piecrust into pie pan.7. Fill with apple filling.8. Top with second piecrust and make decorative edging.

Apple Filling:Ingredients:4-5 medium to large apples½ c. sugar2 T. flour½ tsp, cinnamon1/8 tsp. ground nutmeg1 tablespoon of butter

Preparation:1. Line baking sheet with

foil.2. Make foil shield for pie crust.

Procedure:1. Peel and core apples. Cut apples into even slices about ½ - ¼ inch thick.2. In a large mixing bowl, combine sugar, flour, cinnamon and nutmeg.3. Add apples and toss to coat.4. Pour mixture into prepared bottom piecrust.5. Dot apples with butter, meaning cut 1 TBSP. butter into little pieces and sprinkle

over the apples.6. Top pie with second crust. Flute edges.7. Cover edges with foil shield.8. Place pie on cookie sheet lined with foil.9. Mix the 1 T. milk and 1 t. sugar together in a custard dish. Brush over the top of

the top pie crust BEFORE BAKING.10. Bake at 375 for 20 minutes.

11. Remove foil and continue to bake for 25 or 30 minutes.Present to teacher for grading before eating.

Recipe: Chicken Pot Pie Region: MidwestMakes: 8 servings

For Pie Crust Tops:¾ c. flour¼ t. salt¼ c. shortening2-3 T. cold water½ egg mixed with 1 t. water for wash over top of crust

Procedure:1. Preheat oven to 400˚. 2. Combine flour and salt in medium mixing bowl. 3. Cut in shortening with pastry blender. Do not use pastry blender any more.4. Add water, 1 tablespoon at a time and mix dough with the spatula or your hands. Add 5th

tablespoon if needed.5. Gather into a ball, and roll out on floured board. Roll to 1/8-inch thickness, cut shapes

such as circles, squares or use cookie cutters. Be sure to make at least 6 cut-outs.6. Transfer to a greased baking sheet, and using a fork, poke holes over each cut-out. Brush with

egg/water mixture and bake until golden brown, about 10-12 minutes.

For Pot Pie Filling:2 chicken breasts, cut into 1-inch pieces ½ large onion, diced ¼ inch2 stalks celery, washed, sliced ¼ inch thick2 medium carrots, washed, peeled, and sliced on the bias ¼ inch thick 2 cloves garlic, minced½ c. all-purpose flour mixed with ¼ c. water to use as a thickener ½ c. milk1 c. chicken broth ½ c. water1 bay leaf¼ - ½ t. salt¼ t. freshly ground black pepper½ c. frozen baby sweet peas or frozen peas

Directions1. Lightly coat a large soup pot with nonstick cooking spray. In the soup pot, cook chicken pieces over

medium heat until lightly browned and no pink remains, stirring occasionally. 2. Add onion, celery, carrots and garlic; cover and cook over medium heat for 5 to 7 minutes or until

tender, stirring occasionally. Stir in flour. Cook and stir 3 minutes. 3. Add half-and-half, cream or milk. Cook and stir until combined. 4. Add chicken broth, ½ c. water and bay leaf. Cook and stir over medium heat until thickened and

bubbly; this make take about 15 minutes. Season to taste with salt and pepper. 5. Stir in peas. Remove pan from heat. 6. Remove bay leaf ; discard.

7. To serve, spoon hot chicken mixture into casserole dish and place the baked pie crust cut-outs over the top.

Present to teacher for grading before eating.Recipe: Pierogis Region: MidwestDough Ingredients Potato Filling Ingredients1 ½ c. flour plus additional for kneading 2 potatoes, washed and peeled and cubed ½ inch½ c. water 3 oz. coarsely grated extra-sharp white Cheddar½ egg 1/8 t. salt1 T. butter, melted in micro on low power 1/8 t. black pepper1 t. vegetable oil½ t. salt

Preparation1. Place cut potatoes pieces in a large pot and fill with enough water to cover

potatoes by 1 inch. Bring to a boil and cook until tender, about 15 minutes.2. Drain, and mash with shredded cheese and while still hot. Season with salt

and pepper. Set aside to cool.3. Meanwhile, in a medium-sized bowl, combine wet dough ingredients.4. Put flour and salt in a large shallow bowl and make a well in center.5. Add the wet ingredients. Stir with a wooden spoon or spatula, gradually incorporating flour, until a soft

dough forms.6. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from

sticking, until smooth and elastic, about 8 minutes (dough will be very soft).7. Invert a bowl over dough and let stand at room temperature 20 minutes. 8. When mashed potatoes are cool enough to handle, spoon out a rounded tablespoon and lightly roll into a

ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 24 more balls in same manner (you should have 25 balls of filling)

9. Start to heat the soup pot ¾ full of water and bring to a boil. Water needs to be ready when the pierogis are shaped.

10. Roll out the pierogi dough on a lightly floured surface using a rolling pin, into a 15-inch square until it is about 1/8 inch, then cut out 5x5 pattern with lightly floured cutter (you should have 25 squares).

11. Brush a little water from the faucet around the edges of the squares, and place a ball of filling into the center.

12. Fold the squares over into rectangles, stretching the dough to cover the filling if necessary. Do NOT tear or have holes in the dough of the filling will escape when cooking, and press to seal the edges and crimp with a fork.

13. As soon as all pierogis are made, start cooking them in the boiling water. Add half of pierogis, stirring once or twice to keep them from sticking together, and cook until pierogis float to surface. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

To make ahead and freeze: Place pierogis on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. When ready to use, follow final step above.

Present to teacher for grading before eating.

Recipe Name: Homemade Pop Tarts Region: Midwest

Pastry and filling ingredients1 ½ c. flour 2 T. granulated sugar2 t. baking powder ¼ + 1/8 t. baking soda¼ t. salt 5 T. butter, cut into small pieces7 T. buttermilk (Use 1 t. lemon juice and then add 7 T. milk)¼ c. jam of choice

Icing ingredients½ c. confectioner’s sugar ¼ t. vanilla extract1 - 2 t. milk, more if necessary, to get spreading consistency

Preparation:Preheat oven to 425

Directions:

1. In a large bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt

2. Cut in butter until it resembles coarse crumbs.3. Add in buttermilk and stir until just combined.4. Transfer to a lightly floured surface and divide in half. Roll out each

piece to a 12” rectangle.5. Cut each dough square into 8 even rectangles.6. Spread1/8 of the jam in the middle of the square, leaving the 1/4” edges

clean.7. Put the top dough square on and crimp with a fork around the edges to

seal tightly.

8. Poke the fork through the top of the dough and place on baking sheet.9. Bake for 8-12 minutes, or until golden brown. When finished, transfer to

a cooling rack for 5 minutes.10. Meanwhile, make icing by combining the confectioner’s sugar, vanilla

and milk. After pastries cool for 5 minutes, drizzle icing over top.

Present to teacher on platter for grading BEFORE eating.