Cookbook

Mrs. Jurich’s Family and Consumer Sciences 9

Period 8

Procedure: 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).

German Potato Pancakes

Ingredients:

5lbs Idaho Potatoes

2 large onions

Flour

3 eggs

Salt

Pepper

Serve with sour cream,

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.

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.

Makaela

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

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)

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.

Yuhan

.

…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.

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.

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.

Combine the dumplings to the chicken.

Danielle

Ingredients 1 cup shortening 1 cup peanut butter 1 cup packed brown sugar 1 cup sugar 2 eggs ¼ 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

Peanut Butter

Blossoms

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.

I enjoy this recipe because my

mom makes it every year on

Christmas for our traditional

family gathering

Mrs. Freda F. Smith

developed peanut butter

blossoms for the ninth

Grand National Pillsbury

Bake off in 1949

Giuseppe

"Joseph"

Argiro-

inventor

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

Ingredients

1 loaf of frozen bread dough

1 beaten egg

4 ounces sliced pepperoni sausage

1 cup shredded mozzarella cheese

¼ cup grated parmesan cheese

1 ½ teaspoons of Italian seasoning

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.

Pepperoni roll is a

popular snack in West

Virginia

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.

Ingredients:

1 lb. of ground meat

½ head of lettuce

3-4 medium tomatoes

16 oz. package shredded sharp

cheddar cheese

16 oz. bottle Catalina dressing

1 bag of Nacho Cheese Doritos

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.

Ingredients

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:

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

Filling

5lbs of potatoes

1 sautéed onion

Small carton of cottage cheese

1 teaspoon of salt

Directions for filling

Potatoes 5lbs for six cups of flour

Boil potatoes. Mash potatoes with butter, cheese, salt and a bit of pepper

Directions for Dough

Six cups of flour plus some extra

Six eggs

1 teaspoon of salt

Enough water to mix so dough is mixed well but still sticky

Make a well with the flour and salt and put the eggs in the well and add some water

Mix well and if needed add more water

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

Ingredients:

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 )

.

In the Philippines, flan is known as leche

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.

Lenard

Directions:

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.

Ingredients

1(8-ounce) package cream

cheese softened

½ cup of ranch salad

dressing

½ cup hot sauce

2 ounces mozzarella cheese,

shredded

2(9.75 ounces) canned

chicken in water, drained

Crackers, chips, and/or

veggies, for dip

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.

Recipe

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.

.

By: Kaishia

Pd. 8

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.

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).

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

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.

Ingredients

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

- 1 ¾ cup of

granulated sugar

- 1 cup Crisco oil

- 3 eggs

- 1 tsp vanilla

- 1 tsp salt

- 1 tsp cinnamon

- 1 tsp baking soda

- 2 cups flour

- 3 cups apples

- 1 cup chopped nuts

Grandma’s Apple

Cake

- 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

I like my grandma’s apple cake

because I really like the cinnamon

apple

Interesting historical notes:

Cinnamon is a spice made from the inner

bark in several trees

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

INGREDIANTS 2 Cups crushed pretzels

¾ 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

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

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.

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.

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.