Someone order a pizza?

This week, we took a field trip to Domino's Pizza in Laramie. We learned about what it takes to work in a fast-paced environment and how Domino's makes and delivers their world famous pizzas. Everyone's favorite part of the visit was when we got to make our own pizzas!

YUM!! A big thanks to the fine people of Domino's and Michael Elliot!

Top o' the Morning to Ya!

In honor of St. Patrick's Day this week, we made Cabbage Burgers! Turns out, some of the kids like cabbage a lot more than they expected to! But when you cover anything with meat, bread, and cheese, it has to be good, right?!

Cabbage Burgers

Recipe courtesy of Emily B.

2 lb. ground beef

1/2 cup-1 cup chopped onion

3 cups chopped cabbage

Shredded cheese

1 bag Rhodes Dinner Rolls (thawed, set out 3-4 hours before baking)

Salt & Pepper

Garlic, minced or powder

Cayenne pepper

Brown meat and onion in large skillet. Add cabbage and spices. Cover skillet and continue cooking over low heat, stirring occassionally until cabbage is tender. Do not add any liquid. Cook slightly. Roll dinner rolls into thin sheets. Put meat mixture and cheese in center of the roll and fold closed. Pinch edges to make sure it is closed. Place with folded side down on greased cookie sheet. Let sit about 10 minutes before baking (350 degrees for 25-30 minutes.)

Also, happy Spring Break!



Oreo Stuffed Chocolate Chip Cookies

Need I say more?

Dusting off the Cathedral Home Cookbook

Once upon a time, Cathedral Home published a cookbook. As a thank you to contributor Mrs. Marion Buchenroth, we decided to give a few of her recipes a whirl.


The three culinary classes each made one or two of the following:

• Tomato Lemon Pasta
• Deviled Chicken Drumsticks
• Coca-Cola Porkchops
• "Ritzy" Fruit Pie
• Christmas Spinach

Deviled Chicken Drumsticks

Ingredients:

Chicken drumsticks

¼ cup of mayo

¼ cup coarse ground mustard 2 teaspoons Worcestershire sause

34 cup Italian style breadcrumbs

2 tablespoons minced onion tops

Mix mayo, mustard and Worcestershire sauce. Mix breadcrumbs and onion tops. Roll drumsticks in “mix” then roll in breadcrumbs. Sprinkle lightly with salt and pepper.

Bake 30 min. at 425 degrees

“Ritzy” Fruit Pie

Ingredients

 20 Ritz crackers, crushed

½ cup chopped walnuts

1 cup granulated sugar

1 tablespoon flour

2 eggs

2 tablespoon milk

1 teaspoon vanilla

½ melted butter

1 cup pecans or walnuts

Fresh fruit

Whipped cream

Mix crackers, walnuts, sugar, and baking powder. Whip egg whites until stiff. Stir in vanilla and fold into cracker mix.

Press gently into well buttered 9" pie plate. Bake 20 minutes at 350 degrees. Cool. Fill with any sliced fresh fruit. Top with whipped cream.

Ashley: We made some *bombing* pie that had amazing crust and with yummy fresh fruit on top.

Tommy: The chicken was amazing. It was so tender. The pie was to die for. I had my resentments at first but it was awesome. It was some good recipes.

Sarah: The best part of this meal was the pie…… with a mountain of whipped cream the size Mount Everest!!!!  Twas amazing. 

Coca-Cola Porkchops and Christmas Spinach

Branden: "We made pork chops in a Coca-Cola and ketchup marinade consisting of 1 cup of ketchup and ¾ cup of Coca-Cola. We put them in a 9” x 13” pan and covered it with foil and cooked them in the oven at 350 until they were done.

Our side dish was Christmas Spinach made with 16 oz. of drained spinach, 1 can artichoke hearts, 12 oz. of tomato paste, sour cream and salt, lemon juice, and nutmeg to taste. We buttered a baking dish and combined all of the ingredients and baked them at 350 for 30 minutes."

Branden: I really like the Christmas Spinach.

Ashlee: They were amazing.

Alissa: They were fine.

Tomato Lemon Pasta

Ingredients:

1 tbls. butter

2 tbls. chopped shallots

1/2 cup oil-packed sun-dried tomatoes, chop if whole

1 cup cream

1 tsp. chopped oregano

Saffron, a good pinch (We omitted this ingredient. We're a nonprofit organization, after all!)

1 tbls. lemon zest

Salt and pepper, to taste

8 oz. rotini pasta, cooked

Parsley

Sauté first six ingredients a few minutes. Add lemon zest, salt and pepper. Toss with cooked pasta, top with parsley. Zesty as is or you can add grated parmesen cheese.

Thank you, Mrs. Buchenroth for your fabulous recipes!!



Fried Catfish with Mr. Isaiah

A few weeks back we cooked the most delicious catfish with Isiah from Sargent. It was a team effort--slicing and seasoning with a culinary pro but the results were well worth the work.

Valentine's Day Cupcakes

For Valentine’s Day we made cupcakes. They had little hearts and fondant on them.

Tommy: I will never eat another cupcake ever again. We had to make 14 dozen for staff.  We had chocolate, strawberry, red velvet, and white. We sold them as a fund raiser for culinary arts class. Everything went well. The batter was GOOD!!! The sad part was we did not get to eat any.

Sarah: After Tommy finished typing the above, he stuffed his face with a four day old crusty Red Velvet cupcake!!!!

 

Butterfly Chicken

Today we cooked with James (the staff from Newell). We had butterflied chicken with feta cheese and bell peppers, and boiled asparagus with a caramelized lemon sauce and bell pepper.    

Tommy: This was one of the best experiences I have done here. The butterflied chicken was to die for. The asparagus was great too. The caramelized lemon sauce was a risky move, but it turned out awesome.