Staple/common ingredient: Swiss Cheese in Cheese Fondue

Beverage: French Hot Chocolate

Ritual or celebration: Wedding Soup
Vegetarian or vegan: Tzimmes
Gluten-free: Tzimmes
Using commercial equipment: Food processor for pierogies
Classic vs. healthy: Pierogies
Unique Social Class: Tzimmes for Rosh Hashanah

Apps/Soups:
Wedding Soup

Main courses:
Chicken Parmesan and Spaghetti

Side:
Pierogies
Cheese Fondue
Colcannon
Tzimmes

Desserts:
British Scones
 Lab Topic: Europe (Section 2)
Recipe Name: Colcannon (Ireland)

Date: 4/26/17
Yield: 5

Station Number: 6

Portion Size: 6 oz Station Members: Yuri Richards

AMT UNIT INGREDIENTS PROCEDURE

1 lb cabbage 1. In a large saucepan, boil cabbage

until tender; remove and chop or blend
1 lb potatoes well. Set aside and keep warm. Boil
potatoes until tender. Remove from
2 leeks heat and drain.
2. Chop leeks, green parts as well as
1 cup milk
white, and simmer them in just
1 pinch ground mace enough milk to cover, until they are
cup butter soft.
3. Season and mash potatoes well.
Stir in cooked leeks and milk. Blend
in the kale or cabbage and heat
until the whole is a pale green fluff.
Make a well in the center and pour
in the melted butter. Mix well.
 Lab Topic: Europe (Section 2)
Recipe Name: Cheese Fondue (Switzerland)

Date: 4/26/17
Yield: 5

Station Number: 2

Portion Size: 3 oz Station Members: Cecilia Canela, Sylvia Smith

AMT UNIT INGREDIENTS PROCEDURE

1 cup white grape juice 1. Simmer grape juice in fondue pot.

Add Swiss cheese, Gruyere cheese,
lb shredded swiss cheese 1/4 pound at a time. Stir after each
lb shredded Gruyere cheese
addition of cheese until melted. Stir in
flour. When all the cheese has
2 tbs all purpose flour melted, stir in salt and nutmeg. Serve
with cut-up French bread.
tsp salt

tsp ground nutmeg

1 lb loaf French bread, cut into cubes

 Lab Topic: Europe (Section 2)
Recipe Name: Italian Wedding Soup

Date: 4/26/17
Yield: 4

Station Number: 3

Station Members: Maya Yoder, Christina

Portion Size: cup Savoth

AMT UNIT INGREDIENTS PROCEDURE

lb lean ground beef 1. In medium bowl combine, meat,

egg,bread crumbs, parmesan
1 egg, slightly beaten cheese, basil & onion powder; shape
2 tbs breadcrumbs
into 3/4" balls.
2. In large sauce pan, heat broth to
1 tbs parmesan cheese boiling; stir in spinach, orzo, carrot &
meatballs.
1/2 tsp dried basil
3. Return to boil;reduce heat to
1/2 tsp onion powder medium.
4. Cook at slow boil for 10 minutes or
5 cups chicken broth until orzo is tender.
2 cups chopped spinach 5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan
cup orzo pasta, uncooked cheese sprinkled on top.

cup finely chopped carrot

grated parmesan cheese

 Lab Topic: Europe (Section 2)
Recipe Name: British Scones

Date: 4/26/17
Yield: 12

Station Number: 4

Portion Size: 1 Station Members: Sara Hayes, Laura Kurtz

AMT UNIT INGREDIENTS PROCEDURE

2 cups all purpose flour 1. Preheat oven to 425 degrees F (220

degrees C). Line a baking sheet with
1 tsp cream of tartar parchment paper.
2. Sift the flour, cream of tartar, baking
tsp baking soda soda and salt into a bowl.

1 pinch salt 3. Rub in the butter until the mixture

resembles fine breadcrumbs. Stir in the
cup margarine
sugar and enough milk to mix to a soft
cup milk dough.
4. Turn onto a floured surface, knead
cup white sugar
lightly and roll out to a 3/4-inch
2 tbs milk thickness. Cut into 2-inch rounds and
place on the prepared baking sheet.
Brush with milk to glaze.
5. Bake at 425 degrees F (220 degrees C)
for 10 minutes then cool on a wire rack.
Serve with butter or clotted cream and
jam.
Lab Topic: Europe (Section 2)
Recipe Name: French Hot Chocolate

Date: 4/26/17
Yield: 4

Station Number: 4

Portion Size: cup Station Members: Sara Hayes, Laura Kurtz

AMT UNIT INGREDIENTS PROCEDURE

1 cups whole milk 1. I n a medium saucepan over medium

heat, whisk together the whole milk,
cup heavy cream heavy cream, powdered sugar, and
espresso powder until small bubbles
2 tsp powdered sugar appear around edges. Do not allow the
mixture to boil.
tsp instant espresso powder
2. Remove from saucepan from heat and
8 oz bittersweet chocolate, chopped stir in the chopped chocolate until
melted, returning the sauce to low heat if
giant bowl of whipped cream needed for the chocolate to melt
completely. Serve warm, topped with
lots of whipped cream
 Lab Topic: Europe (Section 2)
Recipe Name: Polish Pierogies (unhealthy)

Date: 4/26/17
Yield: 24-30

Station Number: 5

Portion Size:3 or 4 pierogies Station Members: Katie Bennett, Marissa Mongioi

AMT UNIT INGREDIENTS PROCEDURE

2 large russet potatoes Filling:

1. Place peeled, quartered potatoes in a pot of
2 tsp olive oil cold salted water. Bring to a boil and cook until
tender.
cup finely diced onion 2. Meantime, brown onions & garlic in oil on
med-low for 10 min.
3. Drain the potatoes and place in food
1 close of garlic, crushed
processor. Add onion, garlic, cream cheese,
salt & pepper. Blend. Set aside to cool. Shape
3 oz reduced fat cream cheese
into 1-tablespoon size mounds if desired.
tsp salt Dough:
1. Combine flour & salt in a bowl. Make a well
pepper to taste and add sour cream, egg & water, combining
with a spoon.
Dough 2. Place on a well-floured board and knead for 50
turns until smooth. Cover with a towel or
inverted bowl & let rest at least 10 minutes.
2 cups all purpose flour
3. Divide dough into thirds. Keeping extra dough
covered, roll each section 1/8 thick, adding
tsp salt
flour as needed. Cut 3-inch circles, saving
leftover scraps of dough.
cup reduced fat sour cream 4. Fill each circle with about one tablespoon of
potatoes, fold into a half circle, and pinch
1 egg edges tightly. Place apart on a towel sprinkled
with flour.
2/3 cup water 5. Place pierogies in boiling salted water, stirring
at first to keep them separated, and cook
about 3 minutes until they rise to the top.
6. In a nonstick frying pan, melt butter and 2 tbs
of olive oil. Add pierogies and cook over high
heat until pierogis are nicely browned
 Lab Topic: Europe (Section 2)
Recipe Name: Polish Pierogies Healthy

Date: 4/26/17
Yield: 24-30

Station Number: 1

Station Members: Brooke Evans, Toni-Ann

Portion Size:3 or 4 pierogies Triolo

AMT UNIT INGREDIENTS PROCEDURE

2 large russet potatoes Filling:

1. Place peeled, quartered potatoes in a pot
2 tsp olive oil of cold salted water. Bring to a boil and
cook until tender.
1/2 cup diced onion 2. Meantime, brown onions & garlic in oil on
med-low for 10 min.
1 clove of garlic, crushed 3. Drain and place in food processor. Add
onion, garlic, cream cheese, salt &
3 oz reduced fat cream cheese pepper. Blend. Set aside to cool.Shape
into 1-tablespoon size mounds if desired.
tsp salt 4. Preheat oven to 400 degrees
Dough:
pepper to taste 1. Combine flour & salt in a bowl. Make a
well and add sour cream, egg & water,
Dough combining with a spoon.
2. Place on a well-floured board and knead
2 cups all purpose flour for 50 turns until smooth. Cover with a
towel or inverted bowl & let rest at least
tsp salt 10 minutes.
3. Divide dough into thirds. Keeping extra
cup reduced fat sour cream dough covered, roll each section 1/8
thick, adding flour as needed. Cut 3-inch
cup water circles, saving leftover scraps of dough.
4. Fill each circle with about one tablespoon
of potatoes, fold into a half circle, and
pinch edges tightly. Place apart on a
towel sprinkled with flour.
5. Place pierogies in boiling salted water,
stirring at first to keep them separated,
and cook about 3 minutes until they rise
to the top. Remove to an oiled baking
sheet and place in oven for 20 min, flip
once.
 Lab Topic: Europe (Section 2)
Recipe Name: Chicken Parmesan with spaghetti (Italy)

Date: 4/26/17
Yield: 4

Station Number: 7

Station Members: Sarah Paganelli, Tessa

Portion Size:1 piece of Chicken and 4 oz of pasta Briselden

AMT UNIT INGREDIENTS PROCEDURE

skinless, boneless chicken 1. Preheat an oven to 450 degrees F (230

4 breast degrees C).
2. Place chicken breasts between two
2 eggs sheets of heavy plastic (resealable
freezer bags work well) on a solid, level
4 cups bread crumbs surface. Firmly pound chicken with the
smooth side of a meat mallet to a
cup grated parmesan cheese thickness of 1/2-inch. Season chicken
thoroughly with salt and pepper.
2 tbs all purpose flour 3. Beat eggs in a shallow bowl and set
aside.
4. Mix bread crumbs and 1/2 cup
1 cup olive oil
Parmesan in a separate bowl, set
aside.
cup prepared tomato sauce
5. Place flour in a sifter or strainer;
sprinkle over chicken breasts, evenly
cup fresh mozzarella, cut into cubes coating both sides.
6. Dip flour coated chicken breast in
cup chopped fresh basil beaten eggs. Transfer breast to
breadcrumb mixture, pressing the
cup grated provolone cheese crumbs into both sides. Repeat for
each breast. Set aside breaded chicken
cup grated parmesan cheese breasts for about 15 minutes.
7. Heat 1 cup olive oil in a large skillet on
1 tbs olive oil medium-high heat until it begins to
shimmer. Cook chicken until golden,
1 box whole grain spaghetti about 2 minutes on each side. The
chicken will finish cooking in the oven.
8. Place chicken in a baking dish and top
each breast with about 1/3 cup of
tomato sauce. Layer each chicken
breast with equal amounts of
mozzarella cheese, fresh basil, and
 provolone cheese. Sprinkle 1 to 2
tablespoons of Parmesan cheese on
top and drizzle with 1 tablespoon olive
oil.
9. Bake in the preheated oven until
cheese is browned and bubbly, and
chicken breasts are no longer pink in
the center, 15 to 20 minutes
10. Follow directions on box of spaghetti
and serve chicken over cooked
spaghetti
 Lab Topic: Europe (Section 2)
Recipe Name: Tzimmes (Jewish)

Date: 4/26/17
Yield: 10

Station Number: 8

Station Members: Tess Capobianco, Sara

Portion Size: 1 Flannelly

AMT UNIT INGREDIENTS PROCEDURE

9 medium carrots, peeled 1. Heat oven to 350 degrees. Cut carrots

into 2-inch pieces. Bring a large
4 sweet potatoes saucepan of water to a boil, and lower
heat to medium; add sweet potatoes in
1 cup bite-sized pitted prunes their skins, and cook for 20 minutes,
adding the carrots after 10 minutes.
1 cup dried apricots
Drain in a colander, and set aside until
2 tbs fresh lemon juice cool enough to handle.
2. Peel sweet potatoes, and cut into 1-inch
cup fresh orange juice chunks. Place in a large bowl along with
carrots and remaining ingredients. Mix
cup honey well, and transfer to a 2-quart baking
dish.
1 tsp ground cinnamon
3. Cover with foil, and bake for 30 minutes,
2 tsp orange zest basting with pan juices after 15 minutes.
Remove from oven, and serve
tsp salt immediately.
 ND 223 Section (2)
Social/Cultural Foods Lab Grocery List

Food Item Amt. Needed for Lab Amt. to be Purchased

FRESH PRODUCE (Fruits and Vegetables)

Carrots 1 lb bag

9 carrots cup

Sweet Potatoes 4 4

lemons 1
1

oranges 1
1

Basil 1 bunch

cup

Onion 1 large onion

1 cup

Garlic 2 clove 1

Large Russet 4 4
Potatoes

Spinach 2 cups 6 oz bag

Cabbage 1lb 1 lb

Potatoes 1 lb 1 lb

Leeks 2 1 bunch

DAIRY AND EGG PRODUCTS

Eggs 5 1 dozen eggs
 Grated Parmesan 3/4 cup, 2 tbs 8oz container
Cheese

Mozzarella cup 8oz package of whole mozzarella

Grated Provolone cup 8oz package of whole provolone

Cheese

Reduced Fat Sour cup 8oz light sour cream

Cream

Reduced Fat Cream 6 oz 8oz light cream cheese

Cheese

Whole Milk 3 cups, 2 tbs 1 quart

Heavy Cream cup 8oz

Whipped Cream garnish 14 oz can

Margarine cup 1 lb box

Gruyere Cheese lb 8oz container shredded

(shredded)

Shredded Swiss lb 6 oz bag

Cheese

Butter cup 1lb box

SPICES AND HERBS

ground mace tsp 9 oz container

Cinnamon 1 tsp 1 oz container

Salt 2 3/4 tsp 26 oz container

Pepper tsp 1.5 oz container

Dried Basil tsp .42 oz container

 Onion Powder tsp 2.62 oz container

Ground Nutmeg tsp 1.1 oz container

CANNED FOODS (sauces, soups, canned fruits, canned

vegetables)

Tomato Sauce cup 24 oz

Chicken Broth 5 cups

(2) 32 oz container

White Grape Juice 1 cup 22 fl oz container

DRY PANTRY ITEMS (pastas, rice, oats, tortillas, bread

crumbs)
Bread Crumbs 4 Cups, 2 tbs (2) 24 oz containers

Whole Grain 1 Box 1 box

Spaghetti

All Purpose Flour 7 cups 5 lb bag

Instant Espresso tsp 2 oz container

Powder

Powdered Sugar 2 tsp 16 oz bag

Cream Of Tatar 1 tsp 1.5 oz container

Baking Soda 1/2 1lb container

White Sugar Cup 4 lb bag

Orzo pasta cup 16 oz package

CONDIMENTS (sauces, mayonaise, mustard, salsa, ketchup..)

 Honey cup 12 oz container

Olive Oil 1 cup, 2tbs, 1tsp 16.9 fl oz

SNACK FOODS (crackers, chips, cookies)

Bittersweet 8 oz 10 oz
Chocolate

Dried Apricots 1 cup 10 oz container

Bite Sized Pitted 1 cup 8 oz

Prunes

FRESH MEATS, FISH AND POULTRY

Skinless Boneless 4 Pieces 1 lb
Chicken Breast

Lean ground beef lb 1 lb

BAKERY(Fresh Breads)
French Bread 1lb loaf 1lb loaf