Here are some great recipes you can make with your middle school children! From my experience,
they are simple and relatively fool-proof.
Crepes
from middle school French Club
3-4 servings
4 eggs
1/2 tsp salt
2 cups flour
2 cups milk
2 tbs butter (melted)
In a medium-size mixing
bowl, combine eggs and salt. Gradually add flour alternately with milk,
beating with an electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate the batter for at least one hour to allow the flour to expand
and the air bubbles to collapse. During this standing time, the batter
may thicken but can easily be thinned with the addition of milk or water.
Take the batter out of the refrigerator and let it thaw if necessary.
Pour a thin coating of the batter onto a medium-hot non-stick frying pan.
Rotate the pan until all the batter is thinly on the pain.
Wait a couple of minutes then flip the crepe over. When this other side
of the crepe is done, remove it to a large plate.
Fill the crepe with various fillings such as strawberries, sugar, jelly,
chocolate sauce, or whipped cream. Roll it up.
Dig in!
PEANUT
BRITTLE
a boarding school treat
1/2 cup butter
1 cup sugar
1/4 cup golden corn syrup
1 1/2 cups salted peanuts
In a large saucepan,
combine butter, sugar and corn syrup. Cook and stir with a wooden spoon
over medium heat until melted, smooth, and bubbly. Cover and cook for
one minute.
Add nuts and increase to medium-high.
Cook uncovered, stirring constantly until nuts
are lightly browned, about five minutes.
Pour mixture onto foil lined and lightly
buttered cookie sheet. Spread as thin as possible. Cool until hard. Peel and break into pieces.
Variations:
Substitute
2 1/2 cups of salted cashews or 2 cups of mixed nuts for peanuts. Sprinkle
the hot peanut brittle with 3/4 cup semi-sweet chocolate chips.
NOTE: Peanut Brittle can be stored, tightly
covered, at room temperature for up to five days.
Italian Salsa
a Delallo Recipe
24.3 oz jar of Delallo Roasted Garlic Pasta Sauce
10 oz jar of Delallo Bruchetta topping
10 oz jar of Delallo sliced hot Jalapeno peppers
12 oz (two 6 oz jars) Delallo marinated Artichoke hearts (quartered)
Delallo Pecorino Romano Cheese - add to taste
Delallo minced garlic in water - add to taste
salt to taste
pepper to taste
corn tortilla chips
In a large shallow bowl, mix all of the
ingredients (except the corn chips) together. Serve chilled with tortilla chips (scoops are
best).
Variant:
Add diced green olives to taste.
Italian Nachos
4-5 oz of Corn Tortilla
Chips
Salsa - your favorite (I like medium with extra cilantro)
Italian Seasoning
4 oz of shredded Mexican Five Cheese
Arrange the corn tortilla
chips on a large plate so that they just overlap. Spoon Salsa over the
corn chips. Sprinkle Italian Seasoning so that they are uniformly covered.
Sprinkle shredded Five Mexican Cheese so that it covers the chips. Microwave
on high for 1 to 1 1/2 minutes. Optionally, put small dollops of sour
cream on top.
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