What’s Cooking in the Kitchen of


Technology Kitchen at NBHS? Separate juice from pineapple slices; What a cold and snowy winter it


has been for the North Buncombe school district! Amidst the two- hour delays and recent Saturday schools, area teachers and students alike are very eager to move ahead to the routines of warmer weather. Regardless of all the snow,


NBHS teacher Amy White has been making the most of her lim- ited time with her students this past month. As a sixth-year fam- ily and consumer sciences teacher, White enjoys the fun and creativi- ty of both her job and her students. “I really love teaching teenagers about cooking every day. Tis is my second year teaching our Foods II class,” White explained. “It is a very unique class because it shows kids the academic connection be- tween the field of science and the preparation of foods.” Tis class is available only to juniors or seniors who have previously completed the Foods I class that White also teaches. “Although we still cook some in Technology, our labs are much more science focused. We study the chemical make-up of food, specifically addressing the pH of foods, and the functions of carbohydrates, lipids and pro- teins in foods.” Students are also required to complete a ‘Capstone Project’ at the end of the semester that requires student teams to de- velop a new food. “Tey create the recipe, design the packaging and develop the promotional plan for it to be sold,” White explains. Tis month-long project is modeled af- ter a course at N.C. State. College credits may also be earned for the completion of this course with an A/B average. Te Foods II/Technology class


includes 21 students this semes- ter. Te recipes listed below were chosen as class favorites amongst the many dishes they made while in the Foods I class. Hopefully you will find these recipes tasty enough to become some of your favorites as well!


Corn Chowder


4 slices bacon ½ medium onion, chopped 2 c potatoes (2 or 3 potatoes), diced and skin removed


2 c water salt and pepper 2 c cream-style corn 1 ½ c milk ½ c half-and-half 1 T butter sharp cheddar cheese, cubed


Sauté bacon and onion and set


aside. Boil potatoes in water until tender, about 15 minutes – DO NOT DRAIN WATER. Add remaining ingredients except cheese. Simmer until heated through. DO NOT BOIL. Put cubed cheese in bowls and ladle hot soup over cheese and serve.


Brown Rice


1 c white long grain rice ½ stick butter 1 can beef broth 1 can beef consume 1 jar mushrooms, drained


Preheat oven to 375 degrees. Pour


rice into bottom of 9x13 inch pan. Top with remaining ingredients. Bake for 35 minutes.


Pizza Sticks


2 c sifted self-rising flour ¼ c shortening 2/3 – ¾ c milk ½ c butter/margarine, melted 2/3 c parmesan cheese ¾ t garlic salt 2 t oregano


Heat oven to 450°. Cut shorten-


ing into flour. Add milk and stir with fork until dough leaves sides of bowl. (Start by using 2/3 cup milk, if more is needed, use up to ¾ cup but no more.) Knead until smooth. With sharp knife or pizza cutter, cut dough into narrow strips, then into 3-inch sticks. Dip into melted butter and roll in mixture or parmesan cheese, gar- lic salt and oregano. Place on lightly greased baking sheet. Bake 8-10 min- utes. Make about 3-dozen sticks.


Chicken Fried Chicken


4 boneless, skinless chicken breasts 1 ½ c all-purpose flour ½ t salt ¼ t pepper 1 egg


12 THE TRIBUNE - March 11 - March 17, 2010


2 T milk 1 c vegetable oil (for frying)


Cut chicken into ½ x 2 inch


strips. Mix one cup flour, salt and pepper in large zip-lock bag. Place remaining ½ cup flour in shallow bowl. In another bowl, beat egg with milk. Roll chicken in flour to coat. Ten dip into egg/milk mixture. Next, coat place in zip- lock bag and shake to coat well. Place chicken in frying pan. Te oil should be hot before you add chicken. DO NOT COOK ON HIGH. You should cook this at about a “6”. Fry chicken 2-3 min- utes on each side or until golden brown. Drain on paper towels.


Garlic Cheese Biscuits


2 c sifted self-rising flour ¼ c shortening 2/3 – ¾ c milk 1 ½ c grated cheddar cheese ½ c margarine, melted 2 T parmesan cheese (shake kind)


1 t garlic powder Heat oven to 450°. Cut shorten-


ing into flour. Add milk and stir with a fork until dough leaves the sides of the bowl. (Start by using 2/3 cup milk, if more is needed, use up to ¾ cup but no more.). Stir in cheese. Knead until smooth. Roll out about ½ inch thick and cut with a floured cutter. Place on a lightly greased baking sheet and bake for 10-12 minutes. Mix but- ter, parmesan cheese, and garlic powder. Brush over hot biscuits. Makes 12-14 2-inch biscuits.


Pineapple Upside Down Cake


1 can pineapple slices (keep juice)


3 T margarine ½ c brown sugar 1 T pineapple juice maraschino cherries, cut in half 1 egg 1/3 c Crisco ½ c sugar 1 t vanilla 1 c flour 2 t baking powder ¼ t salt


www.weavervilletribune.com


set aside. Preheat oven to 350°. Melt margarine in an 8x8 inch cake pan. Remove pan from oven. Add brown sugar and pineapple juice. to melted margarine. Stir ingredients to blend. Spread evenly in pan. Arrange pine- apple slices and cherries (both cut in half) on top of brown sugar mixture. Put into large bowl and mix with egg, Crisco, sugar and vanilla. Add water to pineapple juice to equal ½ cup. Add to sugar mixture in bowl. In a small bowl, sift flour, baking powder and salt. Gradually add flour mixture to sugar mixture. Mix well (use an electric mixer). Spread batter over pineapple slices. Bake 30-35 minutes or until toothpick comes out clean. Invert cake on cookie sheet. Let cool, remove pan and enjoy.


Potato Soup


3 c cubed, peeled potatoes 1 (14 ½ oz) can chicken broth


Tis report filed by Loren Metts for the Tribune.


“Te Lord is my strength and song and is become my salvation” Psalms 118:14


Sam’s Radiator & Auto Service


133 Broadway • Asheville, NC 28801 Call owner Sam McAbee


828 252 5070


¼ c chopped onion 1 T parsley ½ t salt ½ t pepper 3 T flour 3 c milk 4 oz processed American cheese (Velveeta)


bacon pieces In large saucepan, put potatoes,


broth, onion, parsley, salt, and pep- per. Cover and simmer until potatoes are tender, @15 minutes. Combine flour and milk until smoother; add to soup. Bring to boil; boil and stir for 2 minutes. Add cheese, stir until cheese is melted and soup is heated through. Garnish with crumbled bacon and shredded cheese, if desired.


New Location!


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20