10 Cooking Show cover - Indiana Gazette

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6 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 Interns are ready for show Continued from Page 5 food and cooking. This soon expanded into an interest in wellness. In her free time, she enjoys trying new recipes and all forms of exercising, whether running outside or teaching aerobics. Srdoch will be staying at IUP for the 2010-11 school year, so she can complete her master’s degree in dietetics. After she becomes a registered dietitian and completes graduate school, she plans to stay in the Pittsburgh area. She would like to become a clinical dietitian, with the ultimate goal of transitioning into a wellness counselor, especially for young children, so she can share her passion of nutrition and exercise. Indiana LAUREN SRDOCH Cosmetology Academy 441 Hamill Road, Indiana, PA A Division Of Indiana County Technology Center Financial Aid To Those Who Qualify Indiana Cosmetology Academy is NACCAS Accredited Call Today For Clinic Hours 724-349-6700 Ext. 116 All work done by students under direct supervision of a licensed instructor ERIN STELLFOX The daughter of David and Susan Stellfox, of Catawissa, Stellfox became interested in nutrition when she was a senior in high school. She completed her bachelor’s degree in food and nutrition at IUP. After the internship, her goals are to complete her master’s degree in food and nutrition at IUP and find a job in clinical nutrition. Her favorite food to eat is Thai food. ERIN STELLFOX KRISTIN WILKINS KRISTIN WILKINS The daughter of Garry and Vanira Wilkins, of Manns Choice, Bedford County, Wilkins became interested in pursuing a career in nutrition when she spent a year as a county dairy princess and promoted the health benefits of dairy products. She earned her bachelor’s degree from IUP and, after her internship, she is planning to complete her master’s degree. Her interests include cooking, baking and enjoying wildlife. OFFERING CLASSES IN: General Cosmetology FULL/PART TIME CLASSES ~ GENERAL COSMETOLOGY Cutting, Styling, Haircoloring, Permanent Waving, Relaxing, Scalp & Hair Treatments. Cosmetology Teaching FULL/PART TIME CLASSES ~ Prepares Graduate Cosmetologist to become Licensed Instructors in Pennsylvania Esthetic Skin Care FULL/PART TIME CLASSES ~ The Day Spa & Full Service Salon industry has created unprecedented demands for individuals in this field! Cosmetology Educator Program FULL/PART TIME CLASSES ~ Combination of the General Cosmetology, Cosmetology Teaching and Esthetic Skin Care programs. Some favorite recipes from the interns CHICKEN POT PIE SOUP FROM: CHRISTINA KRETCHUN Serves: 4 This is my favorite recipe because it reminds me of being home! It’s a great soup for a cold day in winter, when you’re feeling sick or just to bring your whole family together! Ingredients 2 cups cubed cooked chicken breast meat 1 (16 ounce) package frozen mixed vegetables, thawed 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can condensed cream of chicken soup 2 cups skim milk Homemade or store bought noodles (optional) In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top. Calories: 367; Total Fat: 11.5g; Saturated Fat: 3.5g; Cholesterol: 64mg; Sodium: 1133mg; Carbohydrate: 35.9g; Fiber: 5.7g; Protein: 30.1g PUMPKIN BREAD VI FROM: ERIKA BORN Makes 12 servings I used the spices in pumpkin bread because it makes it feel like fall and the holidays! Not only is this recipe great to make around the holidays, but year-round! Ingredients 1 cup all-purpose flour 1 cup whole wheat flour ½ teaspoon salt ½ teaspoon baking soda 2½ teaspoons baking powder ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg CEC 1/3 cup vegetable oil ¾ cup brown sugar 2 eggs 1/3 cup orange juice 1 cup pumpkin puree Preheat an oven to 350 degrees F (175 degrees C). Mix together flour, salt, baking soda, baking powder, allspice and nutmeg. In a large bowl, beat together vegetable oil, brown sugar, eggs, orange juice and pumpkin. Stir flour mixture into pumpkin mixture until just combined. Pour batter into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Calories: 182; Total Fat: 7.4g; Cholesterol: 35mg TIRAMISU FROM: KRISTIN WILKINS Makes 11 servings Tiramisu is slightly difficult to make but when you sit down and taste the first bite, it is worth all of the work! Ingredients 4 egg yolks 2 tablespoons milk 2/3 cup granulated sugar 2 cups mascarpone cheese ¼ teaspoon vanilla extract 1 cup heavy cream 20-24 lady fingers ½ cup cold espresso (or strong coffee) ¼ cup kahlua coffee liqueur 2 teaspoons cocoa powder Fill a medium saucepan halfway with water and bring to a boil over medium/high heat, then reduce the heat so that the water is simmering. Wisk the egg yolks, milk and sugar together in a medium metal bowl, then place bowl on top of saucepan. Stir the mixture often for 8 to 10 minutes or until the mixture thickens. Remove from heat, and to it add the 2 cups of mascarpone cheese and the vanilla. Wisk the cheese until smooth. In a separate bowl, whip the cream with an electric mixer. Slowly fold the whipped cream into the mascarpone mixture until it’s completely incorporated, but do not over mix. Combine espresso and kahlua in a large, shallow bowl. One-byone, quickly dip each ladyfinger in the espresso. The lady finger will soak up the espresso mixture like a sponge, so dip quickly. Arrange half of the dipped ladyfingers side-by-side on the bottom of an 8x8-inch serving dish or baking pan. Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture. Spread the remaining cheese mixture over the ladyfingers. Dust the top with cocoa powder. Cover and chill for several hours. Calories: 387; total fat: 30g; sat fat: 16 g; cholesterol: 216mg; sodium: 60mg; total carbs: 22g; fiber: 3g; protein: 6.5g CHOCOLATE CHIP BANANA BREAD FROM: APRIL LEE Makes 20 Servings I liked this recipe especially in the spring and bananas always go well with chocolate. Instead of making one loaf, I usually make muffins or even bite-size minimuffins. Continued on Page 7 CEC CUTTING EDGE COUNTERTOPS TOPS Buy Direct From The Manufacturer LOWEST PRICE IN THE AREA... 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Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 7 Some favorite recipes from the interns Continued from Page 6 Ingredients 1 cup butter/margarine 2 cups white sugar 2 eggs 2 tablespoons mayonnaise 6 very ripe bananas, mashed 3 cups all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 1 cup semi-sweet chocolate chips ½ cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely. Calories:327; Fat:14.6g; Carbohydrates:48g; Sugar:2g; Protein:3.6g HOMEMADE MINT CHOCOLATE CHIP ICE CREAM FROM: LYNN RINEHIMER makes 8 1-cup servings Ingredients 2 cups 2 percent milk 2 cups heavy cream 1 cup sugar ½ teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food coloring (optional) 1 cup miniature semisweet chocolate chips In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. Calories: 335; Fat: 23.2g; Carbohydrates: 29.6g; Protein: 3.2g; Cholesterol: 86mg; Sodium: 193mg M&M COOKIES FROM: ALY LUFTMAN Makes about 5 dozen 2 ½ inch cookies. I love these cookies, slightly under baked. Ingredients 1 cup butter ½ cup packed brown sugar ½ cup sugar 2 eggs 2 teaspoons vanilla 2 ¼ cups flour 1 teaspoon salt 1 teaspoon baking soda 1 cup M&M’S MINIS Milk Chocolate Candies Heat oven to 375 F. Beat sugars and butter until light and fluffy. Blend in eggs and vanilla. Stir in flour, baking soda and salt. Mix well. Stir in 2/3 cup M&M’S MINIS Milk Chocolate Candies. Drop dough by rounded teaspoons onto ungreased cookie sheet. Press several additional M&M’S MINIS Milk Chocolate Candies into each cookie. Bake for 9-12 minutes or until golden brown. Calories:100; fat: 5g; Saturated fat: 3g; Trans fat: 0g; Cholesterol: 15mg; Sodium: 70mg; Total carbohydrate: 13g; Fiber: 0g; Protein: 1g Note: You can substitute ½ cup Egg Beaters for the 2 eggs and 1 cup non-fat yogurt for the butter to cut down on fat! CHICKEN GRAPE SALAD FROM: LAUREN SRDOCH Makes 4-5 servings One of my favorite recipes is this Chicken Grape Salad served on a wrap. I like it so much because it’s simple to make, is a good lunch item when you’re a busy college student on the go, and it reminds me of summertime! Ingredients 4-5 cups shredded or chunk chicken 2 cups celery, diced 1 ½ cups purple grapes, sliced in half Dressing 1 cup lite mayonnaise ½ cup nonfat plain yogurt Slivered Almonds, optional Mix all of the ingredients together. Let chill. Fold into a flour or wheat tortilla. Total Calories: 220; Total Fat: 14g; Saturated Fat: 0g; Carbohydrates: 14g; Protein: 11g; Fiber: 1g SPANISH RICE FROM: EMMA RAY Serves 8 This recipe reminds me of my grandma, Carol Ray. She is a fabu- Continued on Page 8 Earn $500 a month working only 12 hours! Flexible Schedule • Be Your Own Boss “Everytime I go to work I end up at a spa!” Grace Louther 724-463-2299 grace.louther@verizon.net beautipage.com/grace_louther BEAUTICONTROL C • Spa Treatments • Personalized Skin Care • Advanced Anti-Aging Products • Mineral Cosmetics Call to schedule your complimentary spa appointment The HUSQVARNA VIKING® H CLASS 500E Sewing & Embroidery Machine FREE CHEETAH GEL NECKWRAP ($30 Value) to first 5 who schedule appointments Start Embroidering Today! Features: • 100 stitches • 120 built-in designs • 10 fonts JUDY’S STUDIO • Automatic needle threader • Jam-Proof Bobbin system • Two embroidery hoops included • 3 Staybright LED lights • USB compatibility • Basic embroidery software 350 N. Ben Franklin Road, Indiana 1/2 mile from YMCA • 724-465-6242 SUMMER COOKING CAMPS (Ages 5 & Up) Each student will spend five, fun-filled days learning about foods from different cultures, manners, kitchen safety and most importantly, how to cook. As a group, your future chef will spend the mornings cooking an entire meal, setting the table appropriately and then enjoying the fruits of their labor. On graduation day, the students will prepare a special meal for their parents or a guest of their choice. All sessions run from 9 am to 1 pm. Session 1 June 7 - 11 • Session 2 June 14 - 18 • Session 3 June 28 - July 2 Session 4 July 5 - 9 • Session 5 July 19 - 23 • Session 6 August 2 - 6 Tuition is $219 per student for the week and includes all food, recipes, instruction and luncheon. Call Miss Laurie’s Gourmet Kitchen today at 724-388-2558 to sign-up your future chef. Class size is limited and a multi-child discount is available. Visa & Mastercard are accepted. “Thank you so much for providing this service to the children of Indiana. Anytime you need a sous chef, just ask, it would be an honor!” ~Krista, mother of two future chefs “My grandchildren loved your cooking camp and I loved coming for lunch that last day!” ~Mary, grandmother of three future chefs “Making fettuccini alfredo was great. Eating it was awesome!” ~Future Chef Rachael, age 10 “I never ate a piece of lettuce before. Now I make salad for my family every night!” ~Future Chef Claire, age 9 “I had so much fun cooking and meeting new people at Miss Laurie’s Cooking Camp!” ~Future Chef Peter, age 13 Try Miss Laurie’s Gourmet Brittles! • Peanut • Cashew • Hazelnut • Pecan • Almond • Jalapeno • Chile 724-388-2558 www.misslaurieskitchen.com
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10 Cooking Show cover - Indiana Gazette

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