You know by now how much I love cookbooks. Each one is so different and interesting. I was excited to receive a new cookbook over the weekend from my nephew, Troy-Lee.
West Lane Elementary, where he attends, has put together a cookbook, "A Taste of Health," as a part of National Nutrition Month. One of the students has diabetes, and the school nurse wants to educate all students in the importance of good nutrition while having fun with it. All proceeds from the sale of the cookbook will be given to the American Diabetes Association and the American Cancer Society. I think it is a great project, and I hope many books are sold to help in their cause. Today the recipes in this column are from this cookbook, and I hope you enjoy them.
Submitted by Troy-Lee McClanahan, fourth grade
1 (1-pound) bag hash brown potatoes
1 pound fried turkey bacon, fried until crisp
1 can mushrooms, drained
1/2 green pepper, diced
1 small onion, diced
1 1/2 cups liquid egg substitute
6 tablespoon skim milk
2 cups low-fat shredded American cheese
2 cups low-fat shredded mozzarella cheese
Place hash browns in the bottom of a 9-by-13-inch pan that has been sprayed with nonstick cooking spray. Layer the fried bacon, mushrooms, green pepper and onion over the hash browns. Combine the eggs and milk. Pour this mixture over the casserole. Top with cheeses. Place in refrigerator overnight. Bake at 350 degrees for 1 hour. Spoon from dish to serve.
Submitted by Christian Ryan, fourth grade
1 1/2 cups oat bran
1/2 cup whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup apple juice
1 teaspoon cinnamon
1/4 cup skim milk
2 tablespoons olive or safflower oil
2 tablespoons honey
1 cup apples, peeled, cored and diced
2 tablespoons raisins
Preheat oven to 400 degrees. Grease 12 muffin tins with margarine, or spray with nonstick cooking spray. Combine oat bran, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Set aside. In large bowl, combine apple juice, skim milk, egg, oil and honey. Add flour mixture, apples and raisins. Combine until just moistened. Fill muffin tin and bake at 400 degrees for about 20 minutes or until golden brown and cake tester comes out clean.
Submitted by Kathleen Rice, school nurse
2 whole eggs
3/4 cup egg substitute
4 tablespoons reduced-fat Cheddar cheese, shredded
4 soft corn tortillas
1/2 avocado, sliced
1/2 cup salsa
Lightly coat a small nonstick skillet with cooking spray and place over medium heat. Whisk eggs and egg substitute until blended; pour into skillet and scramble for about 2 minutes. Add Cheddar cheese and stir until eggs are set and cheese is melted. Lightly dampen two paper towels and place tortillas between them. Microwave on high for 30 seconds. Fill each tortilla with 1/4 the scrambled eggs and cheese, sliced avocado and spoonful of salsa. Roll up, top with remaining salsa, serve and enjoy. Two enchiladas is one serving.
Submitted by Bailey Friese, fourth grade
1/2 cup dried banana or apple chips
1/4 cup unsalted sunflower seeds
1/2 cup raisins
1/2 cup unsalted, unbuttered popcorn
2/3 cup granola
Mix all ingredients in a serving bowl and enjoy.
Submitted by Mikayla Robertson, fifth grade
1 (10-ounce) package prebaked thin Italian pizza crust, 12 inches
1 cup diced cooked chicken breast
1 cup (4 ounces) shredded mozzarella cheese
3 medium Italian plum tomatoes, sliced
1/2 cup quartered artichoke hearts (from a 14-ounce can), drained and coarsely chopped
3 medium pimiento-stuffed green olives, sliced
Heat oven to 450 degrees. On ungreased cookie sheet, place pizza crust; sprinkle chicken evenly over crust; sprinkle with 2/3 cup cheese. Arrange tomato slices, and top off with olives and artichokes. Sprinkle with remaining 1/3 cup of cheese. Bake 10 to 12 minutes or until cheese is melted and pizza is thoroughly heated.
Submitted by Keisha Riegert, fifth grade
1 (5-6 pound) stewing chicken
6 cups water
1/2 cup chopped onion
2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium ears corn
1 1/2 cups uncooked homemade noodles
1 cup chopped celery
2 tablespoons snipped parsley
In large kettle, combine chicken, water, onion, salt, pepper and bay leaf. Bring to boiling. Simmer covered about 2 hours or until chicken is tender. Meanwhile, with sharp knife, make cuts through center of corn kernels in each row of ear; cut corn off cobs. Remove chicken from broth, cool and remove meat from bone; cut into bite-size pieces. Discard bay leaf. Bring broth to boiling. Add corn, homemade noodles, celery and parsley. Simmer covered about 8 minutes or until corn and noodles are barely done. Add chicken and heat through about 5 minutes. Season with salt and pepper to taste.
Submitted by Jill Keesee, fifth grade
Slice 1 large cucumber
Chop 1 large onion
Cut 1 large tomato into chunks
Pour 1 bottle Light Zesty Italian Salad dressing over vegetables
Mix very well. Set in refrigerator for 1 hour. Eat.
Submitted by Julia Weber, fifth grade
4 bananas, mashed
1 cup crushed pineapple with juice
1 (16-ounce) can frozen orange juice
1/4 cup sugar or sugar substitute, if desired
2 cups ginger ale or lemon lime soda, regular or diet
1 (16-ounce) package frozen strawberries, sliced
1 cup blueberries, fresh or frozen
Combine ingredients. Place in freezer and stir occasionally while freezing. Thaw about one hour before serving. Serve while the fruit is still icy. For individual servings, pour mixture into muffin tins and freeze. When frozen, remove from pan and place in freezer containers or plastic freezer bags. The type and quantity of fruits may be varied.
Submitted by Olivia Lysell, fourth grade, and mom Jane
1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium potatoes
In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4-inch sticks; add to cheese mixture; toss to coat. Place in a 15-by-10-by-1-inch baking pan coated with nonstick cooking spray. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15 to 20 minutes longer or until crisp and tender.
Submitted by Amy Heuer, West Lane librarian
2 pears, cored and sliced
2 apples, cored and sliced
1 quart strawberries, rinsed, hulled and halved
4 kiwi fruit, peeled and sliced
2 cups red and/or green grapes, rinsed and drained
2 oranges, peeled and sectioned
2 (8-ounce) cartons vanilla or lemon low-fat, sugar-free yogurt
1 (8-ounce) carton low-fat sour cream
2 cups coarsely broken amaretti cookies
In a large bowl, gently stir together fruit. In small bowl, stir together the yogurt and sour cream. In a 3-quart serving bowl, place 1/2 cup of the broken cookies. Spoon 1/4 of the fruit mixture on top. Cover with 1/4 of the yogurt mixture. Repeat, layering the cookies, fruit and yogurt mixture. Garnish with additional broken cookies, if desired. Serve immediately or within 1 hour. Amaretti cookies are a crisp, almond-flavored macaroons and can be found in specialty food shops. Macaroons or vanilla wafers can be substituted in the place of the amaretti cookies if desired.
I hope you have enjoyed this selection of recipes from the West Lane Elementary cookbook.
Have a wonderful week and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to email@example.com o P.O. Box 699, Cape Girardeau, Mo. 63702. Recipes have not been tested by the Southeast Missourian.