Cal-Am Virtual Cooking Classes Virtual Cooking Class - June 22, 2020 Your Resort will be sending Prepared by Chef Leticia from Catering out instructions on how to access classes online. Hush Puppies Vol 1 pg 38 Dirty Rice INGREDIENTS Vol 1 pg 35 1 pkg. Jiffy corn muffin mix INGREDIENTS 1 egg ¾ Cube margarine (microwave with onion) 1/3 c. milk 1 sm. Onion, chopped ¼ c. flour 1 can Campbell’s beef broth (do not add water) ½ c. finely chopped onion 1 can Drained mushrooms Frying oil 1 ¾ cup white rice DIRECTIONS: Combine muffin mix, egg, milk, DIRECTIONS: Put all ingredients in covered casserole flour & onion mix well. Drop by teaspoon into dish. Bake 45 minutes at 375° F. hot oil. Fry for 4 minutes (2 minutes on each Regina Farson: Montesa side) Or until golden brown. Nancy Yates: Canyon Vistas / Superstition Views Oven Fried Chicken Breasts Peanut Brittle Vol 2 pg 30 Vol 1 pg 54 INGREDIENTS INGREDIENTS 8 to 10 chicken breasts 2 cups sugar 1 cup bread crumbs ½ cup water 1/4 cup Parmesan cheese 3 cubes butter 1 tsp. sp. salt 2 tsp vanilla 1/8 tsp. pepper 2 full cups pecans-warmed ½ cup butter or margarine, melted DIRECTIONS: Use candy thermometer and a heavy ½ tsp. garlic powder kettle and wooden spoon. Sir constantly-on high DIRECTIONS: : Mix butter and garlic powder in heat, cook sugar and water till boils at 200 baking pan. Mix together bread crumbs, degrees. Then add butter (that has been cut into Parmesan cheese, salt and pepper. Dip chicken small pieces). Stir until melted-continue to boil. To in butter, then in bread crumb mixture. Place in 300 degrees-quickly add vanilla and warm baking pan. Bake at 400 ° F for 45-60 minutes. pecans-stir in-pour onto buttered cookie sheet, Baste occasionally with drippings but do not spread quickly as possible with spoon. Cool and turn over. break. If mixture starts to smoke too much lift pan Rosemary Vincent: Sun Life off of heat (still stirring) for just a second. You will love this and will have a hard time giving it away!! I had to wait over 30 years to get this cherished recipe. Enjoy!!! Starr Davis: Regional Lifestyle Director
Virtual Cooking Class - June 29, 2020 Prepared by Chef Anthony from Catering Broccoli Salad Lemon Thyme Chicken Cook Book #2 Pg. 15 Cook Book #1 Pg. 18 SALAD INGREDIENTS: INGREDIENTS: 8 slices bacon (cooked and cut in pieces) 3 tbsp. flour 2 heads broccoli chopped ½ tsp. salt 1 ½ cup shredded cheddar cheese ¼ tsp. pepper ½ large red onion 6 (3-4 ounce) skinless, boneless chicken breast DRESSING INGREDIENTS: pieces 1/4 cup Balsamic vinegar 2 tbsp. olive oil 1/8 cup sugar 1 medium onion 2 tsp. black pepper 1 1/2 cups chicken broth 1 tsp. salt 1 to 2 tbsp. lemon juice (About juice of one lemon) 2/3 cup mayo Add more to desired taste 1 tsp. lemon juice ½ tsp. dry thyme DIRECTIONS: For the salad; combine all the 2 tbsp. chopped parsley (Optional) ingredients in a large bowl. For the dressing; DIRECTIONS: In a plastic or paper bag combine combine all the ingredients in a small bowl and flour, salt and pepper, shake thoroughly. Add the whisk to incorporate. Pour the dressing over the chicken pieces and shake to coat lightly. In a large salad and toss gently. Refrigerate before serving. skillet warm 1 tablespoon of oil over medium (The longer this salad marinates with the dressing heat. Add the chicken and brown on one side. Add the tastier it becomes!) second Tablespoon oil and brown chicken well on Pat Larson: Apache Wells second side. Transfer chicken to plate and set aside. Coarsely chop onion. Add onion to skillet and cook Simple Berry Crisp until softened, about 3 minutes. Stir in the reserved Cook Book #1 Pg. 53 seasoned flour cook, stirring until the flour is INGREDIENTS: completely mixed in, about 1 minute. Add the 6 cups frozen berries of choice chicken broth, lemon juice and the thyme. Bring ½ cup sugar mixture to a boil, stirring constantly. Return chicken ¼ cup flour to skillet, reduce heat to medium-low and cover 2 cups granola skillet. Cook until chicken is tender and opaque 2-3 tbsp. Butter throughout about 15 minutes. Serve chicken with DIRECTIONS: Preheat oven to 375. In large bowl, sauce and sprinkle with chopped parsley if desired. gently toss together berries, sugar and flour then Linda Sawyer: Mesa Regal transfer to an ungreased 8-inch square baking dish. Bake uncovered 20 minutes. Stir fruit mixture. While baking toss the granola with the melted butter and after the first 20 min. in oven sprinkle on top of fruit mixture. Continue baking for an additional 15 to 20 minutes longer or until light golden brown and bubbly. Serve warm with ice cream. Sheryl Garner: Sundance
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