Archive for Wednesday, October 17, 2001

10-17 kids in the kitchen recipes

October 17, 2001

Advertisement

6 cups water

1 1/2 teaspoons salt

8 ounces (2 cups) uncooked elbow macaroni

2 tablespoons butter

3 tablespoons flour

2 cups milk

salt and pepper

1/2 cup each Cheddar, mozzarella and Swiss cheese

Topping:

1 tablespoon butter

1/2 cup seasoned Italian dry bread crumbs

Preheat oven to 350 degrees.

Grease a deep, 1 1/2-quart baking dish.

Bring water and salt to a rolling boil in a medium saucepan. Add macaroni and cook until tender, about 15 minutes.

Prepare a basic white sauce by melting 2 tablespoons butter and whisking in flour. Cook for 3 minutes; gradually whisk in milk. Let thicken and season with salt and pepper as desired. Sauce should be somewhat milky because the macaroni will absorb liquid as the meal cooks.

Add macaroni to baking dish. Add cream sauce; stir in cheeses and mix thoroughly.

Melt 1 tablespoon of butter and add approximately 1/2 cup bread crumbs. Sprinkle over mixture.

Bake for about 45 minutes or slightly more if you like crunchy bits. Let stand 5 minutes before serving.

-- from www.about.com

Sesame Chicken

----

4 boneless, skinless chicken breasts

4 tablespoons honey

3 tablespoons sesame seeds

1 teaspoon garlic powder

1/2 teaspoon pepper

Preheat the oven to 350 degrees.

Arrange the chicken in a single layer in a casserole dish. Warm the honey slightly in a microwave or small saucepan over low heat and brush evenly over chicken.

In a small bowl, combine the sesame seeds, garlic powder and pepper, and sprinkle evenly over chicken. Bake uncovered for 30 minutes or until the chicken is cooked through (no pink shows in the middle).

Makes 4 servings.

-- from "The Healthy College Cookbook"

Enchilasagna

----

2 10-ounce cans enchilada sauce

1 12- or 15-ounce can tomato sauce

1 pound ground beef, extra lean (or use 4 cups cooked and chopped chicken)

1 tablespoon cumin

1 tablespoon garlic powder

salt and pepper

12 corn tortillas, chopped

1 12-ounce can black beans, drained

1 pound low-fat cheddar cheese (or Monterey Jack cheese)

Preheat oven to 350 degrees. Grease a 9- by 13-inch pan.

In a saucepan, combine enchilada sauce and tomato sauce. Let simmer.

Brown beef and drain. Add seasonings and salt and pepper to taste. Add about half of the sauce to browned beef and set aside.

On the bottom of the pan, pour 3/4 cup of sauce; add about 1/3 of the beef mixture and 1/3 of the beans. Next, make a layer of corn tortillas, using 1/3 of what you have. Add more beef, 1/3 of the beans, 1/3 of the cheese.

Repeat layers -- corn tortillas, beef, bean and cheese -- till everything is gone. Top with remaining sauce and cheese.

Bake uncovered for 30 to 40 minutes. Wait 10 minutes before serving.

Makes 12 servings.

-- from "Healthy Foods: An Irreverent Guide to Understanding Nutrition and Feeding Your Family Well"

Real Sloppy Sloppy Joe

----

1 1/2 pounds lean ground beef

1/2 yellow onion, finely chopped

1 clove garlic, minced

1/2 cup ketchup

1/4 cup crushed tomatoes (or tomato sauce)

1 tablespoon red wine vinegar

2 tablespoons Worcestershire sauce

2 teaspoons hot sauce

Salt and pepper to taste

4 hamburger buns

In a nonstick skillet over medium heat, brown the beef with the onion and garlic. Drain excess fat.

Add the ketchup, crushed tomatoes, vinegar, Worcestershire sauce, hot sauce, and salt and pepper to taste. Stir well and simmer for 5 minutes.

While the beef mixture simmers, toast the hamburger buns.

Arrange the buns face-up on plates. Ladle a healthy portion of the beef mixture over each and serve immediately.

Makes 4 servings.

-- from "The Healthy College Cookbook"

Commenting has been disabled for this item.