Details for Whos in the Kitchen_071019.pdf
WHO’’S WHO IN THE KITCHEN? Recipe Submitted by Peggie c M Gregor Banana Bread Strawberry French Toast Grilled Salmon with Cilantro Sauce • • • • • 3 pounds salmon 1/4 cup butter 1 cup chopped cilantro 1 fresh jalapeno pepper, seeded and chopped Old Bay Seasoning TM to taste 1. Preheat grill for high heat. 2. Lightly grease one side of a large sheet of aluminum foil. Place salmon on the greased side of foil. Melt the butter in a saucepan over medium heat. Remove from heat, and mix in cilantro and jalapeno. When cilantro is wilted, drizzle butter mixture over the salmon. 3. Place foil with salmon on the grill. Season with Old Bay. Cook 15 minutes, or until fish is easily flaked with a fork. Pizza was voted recently as the most preferred food to eat for breakfast. • • 1/2 cup sliced almonds (optional) 1 (10 ounce) package frozen strawberries thawed, drained, and juice reserved water as needed 1/2 cup white sugar 2 tablespoons cornstarch 1 (8 ounce) package cream cheese, softened 2 tablespoons white sugar 1 teaspoon vanilla extract 1 cup milk 3 eggs, beaten 1 1/2 teaspoons white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 loaf Italian bread 1 tablespoon butter, or as needed • • • • • • • • • • • • • 1. Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes. 2. Add enough water to reserved strawberry liquid to equal 1 cup liquid. 3. Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture. 4. Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 1/2 teaspoons sugar, cinnamon, and nutmeg together in a bowl. 5. Slice bread at 1 1/2-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf. 6. Dip bread slices in egg mixture to coat completely. 7. Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture. Submission Requirements WE GLADLY ACCEPT EBT, VISA, DISCOVER & MASTERCARD Cost Plus 10% S TOKE S SUPERMARKET Intersection of HWY 15 & 30 (662)534-6024 1 cup sugar 1/2 cup oil 3 small bananas, mashed 2 eggs 2 cups all-purpose flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon vanilla 1/2 cup chopped nuts 1/2 teaspoon baking powder 1. Cream oil and sugar in a bowl. Sift flour with soda, salt and baking powder. 2. Add alternately the flour with eggs and bananas to the creamed mixture. 3. Add vanilla and nuts. 4. Place in a greased and floured 9x12 in. pan and bake in oven at 350 degrees about 45 minutes until done. Crumbly Peach Pie • • • • • • • • 9 inch unbaked pie shell 1 cup sugar 1/4 cup flour 1 tsp. cinnamon 1/8 tsp. nutmeg 1 stick butter 8 large peach halves 1/4 cup water 1. Mix together the sugar, flour, cinnamon and nutmeg. Then mix in butter until crumbly. 2. Sprinkle half the mixture in the bottom of pie shell. 3. Arrange peaches, cut side down over crumbs. 4. Cover with remaining crumbs. Add the water and bake in oven for 10 minutes at 450 degrees, then for 30 minutes at 350 degrees. 1. Name of “Chef ” 2. Name of Recipe 3. Ingredients of Recipe 4. Cooking Instructions 5. Photos (can be photos of chef, chef ’s helpers, and final dish) E-mail information to firstname.lastname@example.org or submit information at the New Albany Gazette. Do you enjoy cooking the meal as much as eating it? Do you love letting your inner “chef ” come out in the kitchen? If so, we are now accepting ingredients and cooking instructions for individuals in the area willing to share their tastiest recipes. Also, do not forget to send photos of you and any helpers cooking your dish. • • • • • • • • • • HOURS: Monday - Thursday: 7 A.M. - 9:30 P.M. Friday & Saturday: 7 A.M. - 10 P.M. Sunday: 7:30 A.M. - 9:30 P.M.