THE CPT202 COOKBOOK

 

This is a cookbook of favorite recipes created by the students of CPT202

 

October, 2008

 

-------------

 

Bigos (Polish Cabage Stew) -- By Justus

Ingredients:

1/2 small head of cabbage

1 jar of saurkraut

2 big handfuls of mushrooms (sliced)

3 or 4 sausages (cut into rounds)

a handful or two of diced stewing meat

1 tiny can of tomato paste

Water or beef stock

1 cup orr red wine (optional)

1 cup olive oil

2 bay leaves

salt

pepper

 

First, brown the stewing meat in oil in a large pot. While the stewing meat is browning, shred the cabbage. Add the rest of the ingredients to the pot. Fill the pot with water until it comes to the top of the ingredients. Cook on low for 2-3 hours until all the ingredients have given up and are really soft. Keep adding water as necessary. In the end, the water and oil should be reduced until it is kind of a saucy. Use salt and pepper to taste.

 

--------------------------------------------------------------------------------------------------------------------------------------

BEER CAN CHICKEN-- by CJ

Ingredients

• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite dry spice rub
• 1 can beer

Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

 

-------------------------------------------------------------------------------------------------------------------------------------------------------------

(Deep Dish Brownies) --By Mariah

-3/4 cup butter, melted

-1 1/2 cups white sugar

-1 1/2 teaspoons vanilla extract

-3 eggs

-3/4 cup all-purpose flour

-1/2 cup unsweetened cocoa powder

-1/2 teaspoon baking powder

-1/2 teaspoon salt

 

 

First  preheat the oven to 350 degrees F (175 degrees C) and grease an 8 inch square pan. Then in a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.  Finally,  bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into fun shapes!

 

---

 

 

 

Traditional Hungarian Paprikash

 

 

1 onion

1/4 c. oil

2 tsp. salt

1 tsp. pepper

1 tbsp. paprika

4-5 lb. chicken, cut up

1/2 pt. sour cream

1/2 pt. light cream

 

 

DUMPLINGS:

 

 

3 eggs, beaten

1/2 c. water

2 tsp. salt

2 1/2 c. flour

 

 

Brown onion in oil. Mix seasonings. Add chicken and brown 10 minutes. Add water. Cover and simmer until tender. Remove chicken. Add sour cream to the drippings in pan and mix well. If more gravy is desired, add light cream.

To prepare Dumplings: Blend all ingredients. Add more flour if needed to make stiff dough. Drop into boiling water and cook 10 minutes, uncovered. Rinse in cold water and drain.

Arrange dumplings in drippings. Put chicken on top of dumplings. Heat about 30 minutes. Serves 6.

 

 

 

 

 --------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Poblano Chile Rellenos

1 1/2 cups flour, divided

1 teaspoon baking powder                          

1/2 teaspoon salt, plus 1/2 teaspoon                                                  

12 ounces beer

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped scallions

1 clove minced garlic

1 1/2 cups fresh corn kernels

Fresh ground black pepper

1/2 cup grated monterey jack

6 poblanos, charred and peeled

Corn oil, for frying

Sour cream, as accompaniment

Lime wedges, as accompaniment

Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside.

Make an incision the length of each chile and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

To serve place on large dish and serve with sour cream and lime wedges.

 

 

-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 

 

Fruit Pizza- by Mollie

 

• 1/2 cup butter, softened                                                   
• 3/4 cup white sugar
• 1 egg
• 1 1/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Cream butter and sugar in a large bowl. Mix in eggs. Combine flour, tartar, baking soda, and salt; stir into mixture until blended. Press into ungreased pizza pan. Bake for 8-10 minutes and cool.

Mix cream cheese, sugar, and vanilla until creamy. Spread onto cooled crust.

Top with various colorful fruits and serve. Kiwi, strawberries, grapes, pineapple, berries, or anything else!

 

 

 

 

 

---

 

Chocolate Chip Cookies—by Alisha

 

Ingredients

 

• 3/4 cup sugar

• 3/4 cup packed brown sugar 

• 1 cup butter                                             

• 1 large egg

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups semisweet chocolate chips

• if desired, 1 cup chopped pecans

 

Directions

 

Preheat oven to 375 degrees.  Mix sugar, brown sugar, butter and egg in a large bowl by hand.  Stir in flour, baking soda, and salt.  The dough will be very stiff.  Stir in chocolate chips.  Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.  Bake 8 to 10 minutes or until light brown.  The centers will be soft.  Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

 

 

---

 Home made pasties

 

 

 

 

 

 

 

 Pasty Dough:

 

4 cups flour

1 cup shortening

1 tablespoon salt

mix above as like pie crust, but not as fine.

Add enough cool water to form balls with crust; please do not over handle dough or it will be tough.  hint:  the best crust is cooled or even frozen before use; but not necessary.

 

Filling:

 

for this amount of crust:   note; all ingrediants may be cut in proportion.

 

2 to 3 pounds of low fat hamburger

(original pasties used part port and part beef)

about 14 medium size potatoes, pealed and cubed

at least 1 pound of carrots diced

2 large onions, diced

1 medium to large rutabaga, diced

(note: yellow RUTABAGA and NOT white turnip)

Salt and pepper to your taste

---

---

Chocolate Chip Pancakes with Cinnamon Cream

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs, separated
• 3 tablespoons butter, melted plus 4 tablespoons, divided
• 1/2 cup miniature semi-sweet chocolate morsels
• Cinnamon Cream, recipe follows
• Maple syrup , for serving

Cinnamon Cream:

• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon

Directions

Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

For the Cinnamon Cream:

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with Cinnamon Cream and maple syrup.

Recipe courtesy Paula Deen, 2008