Cookbook
Mrs. Jurich’s
Family and Consumer Sciences 9
Period 8
German Potato Pancakes
Makaela
Procedure: Ingredients: 5lbs Idaho Potatoes 2 large onions Flour 3 eggs Salt Pepper
Serve with sour cream,
Peel and cube (into large cubes) the potatoes Peel and cube (into large cubes) the onions Using a meat grinder, grind potatoes and onions into fine mixture Drain excess water from the potato/onion mixture Add 3 eggs into potato/onion mixture mix well Add tablespoons of flour until mixture is no longer watery (thick pancake mixture) In a large cast iron skillet, melt a heaping tablespoon of Crisco. Once melted, turn stove top to medium heat and add about ¼ cup of the potato mixture (forming little pancakes). Turn pancakes once brown on the bottom side and fry to a golden brown on the other side. Remove the pancake from the skillet and place on paper towel (to remove excess grease).
butter, or applesauce!
Why I like potato pancakes: I love potato pancakes because it’s a very delicious meal. As you bite into the potato pancake you can taste the deliciousness of the pancake and the topping you put on the potato pancake.
Potato pancakes are associated with cuisines of many European and Middle Eastern century-old traditions In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons. The potato is a root vegetable from the plant Solanium tuberosum. Worldwide, over 300 tons of potatoes are harvested annually, making it the world's most widely grown crop
German potato pancakes in my family: This is a dish my family has made for a long time. Ever since I remember we’ve always had this dish on vacation or at family gatherings.
Tomato Eggs Recipe
6 eggs 2 tomatoes, cut in chunks ½ cup water 1 teaspoon salt ½ cup sugar 2 tablespoon vegetable oil 1 green onion (optional)
Yuhan
Directions 1) Beat the egg lightly, add 1 tablespoon of salt 2) Heat 1 tablespoon of oil in the pan. Sir-fry the eggs in the oil until set and remove it. 3) **Heat another tablespoon of oil, stir-fry the tomatoes, and add salt. When almost done, add the eggs, sugar, and water and stir-fry quickly over high heat. 4) Remove from heat and enjoy! **put green onion in the pan before putting the tomatoes in
Interesting Historical Notes
“Eggs stir-fried with tomatoes" is the actual name of the dish, and it is originated in China. The Tomato History has origins traced back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americas. Sugar, produced from Saccharum officinarum, or sugar cane, originated in Southeast Asia. It was taken to America by explorer Christopher Columbus on his second expedition there in 1493.
Chicken and Dumplings 2tbsp. fresh garlic Dash of paprika 2 tsp. salt 2 tsp. pepper . 1 tbsp. sour cream 1 tbsp. flour 3 chicken breasts 1 can of green beans ½ of a red onion Six cups of water Boil chicken first. Fry up chicken, onion, garlic, paprika, salt, and pepper. Cover with water to top of meat. Simmer for about a half an hour. Mix sour cream with flour. Add to chicken until thick. Add green beans. Dumplings 1 cup of flour 1 egg Mix the egg and flour. Add water until the mixture becomes thin. Drop them in boiling water.
…I like chicken and dumplings because it is a hearty meal and is very tasty. The juices of the chicken run down the sides of my cheeks every time I bite into it!
Chicken and Dumplings in My Family When I smell the wonderful aroma of chicken and dumplings, I know that my grandma is cooking. She loves to make it for us and she always makes it for Easter too.
Combine the dumplings to the chicken.
Chicken and Dumplings is a French Canadian meal that originated during the Great Depression. The Chinese has a similar version called the wonton which originated from chicken and dumplings. You can substitute the chicken for beef, pork, or lamb as well to change it up.
Danielle
Peanut Butter Blossoms Ingredients 1 cup shortening 1 cup peanut butter 1 cup packed brown sugar 1 cup sugar 2 eggs Ÿ cup milk 2 teaspoons vanilla extract 3 ½ cups flour 2 teaspoons baking soda 1 teaspoon salt 2 ( 9 ounce) bags of milk chocolate candy kisses
Mrs. Freda F. Smith developed peanut butter blossoms for the ninth Grand National Pillsbury Bake off in 1949
I enjoy this recipe because my mom makes it every year on Christmas for our traditional family gathering
Directions Preheat oven to 375 degrees and grease cookie sheets. In a large bowl, cream together the shortening, and 1 cup sugar until smooth. Beat in the eggs one at a time and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir until well blended. Shape tablespoons of dough into balls and roll in remaining sugar. Place cookies on cookie sheet. Bake for 10 to 12 minutes in the oven.
Pepperoni Roll Ingredients 1 loaf of frozen bread dough 1 beaten egg
Giuseppe
"Joseph"
4 ounces sliced pepperoni sausage
Argiro-
1 cup shredded mozzarella cheese
inventor
Ÿ cup grated parmesan cheese 1 ½ teaspoons of Italian seasoning
Procedure First, preheat the oven to 375 degrees F. Lightly greese a baking sheet. Next, roll frozen dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese, and parmesan cheese over the dough. Sprinkle on the seasoning and then roll dough up like a jelly Rolland pinch the seam. Seal the dough and place the seam down on the prepared baking sheet. Finally, put the roll into the oven for 40 minutes or until golden brown.
Pepperoni roll is a popular snack in West Virginia
I enjoy this recipe because it is made for me on the birthday every year. My aunt is the one who created the recipe in 1972 for my grams birthday. She then made it for Christmas one year and I loved it.
Ingredients
Ingredients: 1 lb. of ground meat ½ head of lettuce 3-4 medium tomatoes 16 oz. package shredded sharp cheddar cheese
Procedure: 1) Brown the ground meat & chop while cooking. Drain & cool. 2) Chop up lettuce and tomatoes into small pieces and put in a large bowl. Add cooled ground meat, along with shredded cheddar cheese. 3) Add Catalina dressing until the mixture is moist. 4) Crush bag of Doritos into little pieces and mix with above ingredients. Add extra dressing if necessary.
16 oz. bottle Catalina dressing 1 bag of Nacho Cheese Doritos
Taco Salad in my Family
Taco salad is a favorite meal of my family. We make it at every family gathering during the summer and it is a very good dish. My grandma came up with the recipe on her own.
Interesting Facts:
Lettuce was first cultivated by Ancient Greeks, as early as the 6th century BC. Recipes for taco salad started coming up in the 1960s. Doritos were released nationwide in 1966, the first tortilla chip to be launched nationally in the US.
Why I Like Taco Salad I like taco salad because it is very tasty and it’s a nice summer dish. Also, all the ingredients mix together well and make a good combination.
Paige Pd.8
Directions for Dough
Filling
Six cups of flour plus some extra
5lbs of potatoes 1 sautĂŠed onion
Six eggs 1 teaspoon of salt
Small carton of cottage cheese
Enough water to mix so dough is mixed well but still sticky
1 teaspoon of salt
Make a well with the flour and salt and put the eggs in the well and add some water
Potatoes 5lbs for six cups of flour
Mix well and if needed add more water
Directions for filling
Boil potatoes. Mash potatoes with butter, cheese, salt and a bit of pepper
Directions for making Pierogis 1.
Take a little bit of dough and roll it into a circle
2.
Take some of the filling and put it in the dough
3. Pinch the dough into a crescent shape tightly to ensure it won’t break during cooking 4. Lay the pierogis onto a linen towel and put another linen towel on top and let it rest 5.
Repeat this until all pierogis are made
6.
Bring water to a boil
7. Place pierogis in boiling water until they float (about 5 minutes) and check for desired tenderness 8.
Sautee onions and butter with some salt
9.
Pour butter and onions over the pierogis
10.
Serve and enjoy!
Anna
Lenard Ingredients:
In the Philippines, flan is known as leche
12 egg yolks, beaten 1 can (354 mL) evaporated milk (or whole milk) 1 can (410 mL) condensed milk ½ cup sugar . ¼ tsp. vanilla extract Water, for steaming Caramel 3 tbsp. water 1 cup light brown sugar ( Kitchen Measuring )
flan (the local term for the originally Spanish flan de leche, literally "milk flan"), which is a heavier version of the Spanish flan made with condensed milk and more egg yolks. Leche flan is usually steamed over an open flame or stove top, although rarely it can also be seen baked. Leche flan is a staple in celebratory feasts. A heavier version of leche flan, tocino del cielo, is similar, but has significantly more egg yolks and sugar.
Cooking Procedures: 1. Prepare individual llanera (or two 9 x 2 in/ 23 x 5 cm. flan molds: set aside. 2. Prepare the Caramel In a saucepan, bring the water to a boil; reduce the heat to low before adding the sugar. Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel. Set the molds aside. 3. Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer; bring the boil. 4. In a bowl, combine evaporated milk, condensed milk, sugar and vanilla. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and mix thoroughly. Pour the mixture into the prepared flam molds containing the caramel. 5. Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside); steam for 30 minutes or until firm. Set aside to cool and then refrigerate for at least 2 hours. 6. To serve: Run a knife along the edges of the flan molds to loose. For individual flans, turn the molds over onto a platter or individual plates. For a larger flan, place a platter on top of the mold; holding the platter tightly to the mold, quickly turn upside down, the flan should come out easily with the caramel on top. 7. Saves 6 to 8.
Recipe
Directions: Ingredients 1(8-ounce) package cream cheese softened ½ cup of ranch salad dressing ½ cup hot sauce 2 ounces mozzarella cheese,
Preheat the oven to 350 degrees Fahrenheit. In a (9 inch) deep-dish pie plate/or crock pot, add the cream cheese and sir with a fork until smooth. Stir in the ranch dressing, hot sauce and mozzarella cheese. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving with crackers, chips, and/or veggies.
shredded 2(9.75 ounces) canned chicken in water, drained Crackers, chips, and/or veggies, for dip
Buffalo chicken dip has been in our family to represent a New Year; we make it every New Year’s. Also it represents Easter because we also make it every Easter.
Why I like this recipe I like buffalo chicken dip because the mixture of spicy and juicy makes it so rich. And I also like spicy things and it reminds me of my family.
Beef Stroganoff Ingredients: Round steak w/ bone 2 T. of olive oil 2 cans of beef consume 2 cups of. water 1 medium onion Flour ¼ t. salt ¼ t. of pepper ½ t. of Montreal Steak Seasoning 2 beef bouillon cubes 8 oz. of sour cream 16 oz. of egg noodles/brown rice How to Cook: First, trim and cut the round steak into one inch pieces. Then, rinse and submerge them in flour. Next, heat olive oil and brown steak in a 10 in. skillet; slice the onions. After that, put salt, pepper, garlic, and a dash of seasoning on the steak while it’s browning. Then, add the beef consume, water, and beef bouillon cubes to the meat and onions. Then, bring it to a boil. Next, reduce the heat and simmer for approximately 1 ½ hours until the meat is tender. Add water as needed. Afterwards, Cook noodles/rice as directed on the package. Before serving, put some broth in a bowl, add sour cream, and mix it together. Then, gently whisk into the meat mixture. Next, heat the mixture for a few minutes. Finally, serve over noodles/rice.
By: Kaishia Pd. 8
Ingredients
1 head of cabbage 2 pounds of ground meat 1 ½ cups of rice (white) 1 large onion Salt and Pepper 2 cans of tomato sauce 2 Tbsp. of vinegar
Historical Notes Cabbage is one of the oldest vegetables In Pennsylvania, it is also known as “Polish Hand Grenades” Cabbage contains quantities of fiber and iron
How to Make: Mix ground beef, rice, onion, and salt and pepper together in a bowl. Core head of cabbage, put in pot of boiling water, cover. As steam loosens leaves, peel off. Take each leaf and stuff with meatball sized ball of meat mixture. Fold in half and roll, tucking the edge under. Fold sides in, put in crockpot, pour tomato sauce on, add vinegar. Cook on high for 3 hours or low for 5. Serve hot with a side of mashed potatoes (optional).
I like stuffed cabbage because it runs in my family, so I have to. My grandmother began making it when my parents were kids, and everyone eats it all the time. We usually eat it with bread and butter, and we sit as a family. We always have a good time when we eat stuffed cabbage.
Grandma’s Apple - 1 ¾ cup of
Cake
granulated sugar - 1 cup Crisco oil - 3 eggs - 1 tsp vanilla
I like my grandma’s apple cake because I really like the cinnamon
- 1 tsp salt
apple
- 1 tsp cinnamon - 1 tsp baking soda - 2 cups flour
Interesting historical notes:
- 3 cups apples
Cinnamon is a spice made from the inner bark in several trees
- 1 cup chopped nuts
Baking soda is used for increasing the volume and lightening the texture of baked goods
Peanuts is a species in the legume or "bean" family
- Mix all the ingredients - fold in the apples and nuts _ bake at 350 degrees in greases flour pan for 50 minutes until done
Apple cake in my family
My grandma always makes apple cake at all of our family gatherings
INGREDIANTS 1) Preheat oven to 400 degrees F 2) Stir together crushed pretzels, melted butter, & 3 tablespoons of sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish 3) Bake 8-10 minutes, until set. Set aside to
2 Cups crushed pretzels ž cup butter; melted 3 tablespoons white sugar 1 (8 ounce) package cream cheese (softened) 1 cup white sugar 1 (8 ounce) container of frozen whipped topping (thawed) 2 (3 ounce) packages strawberry flavored Jell-O 2 cups boiling water 2 (10 ounce) packages frozen strawberries
cool. 4) In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. 5) Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. 6) Refrigerate until set.
WHY I LIKE THIS RECIPE I like this recipe because it is a fun and easy desert to make. Plus since we make it every summer and summer is my favorite season, it always makes me think of it. Also it is something that my mom and I make each year.
My mom is famous in the family for making this recipe. We first started making this recipe around the time I was 3. We make it every 4th of July since it’s more of a summer type recipe.