Staff Recipes


 PEACH COBBLER
Courtesy of Cindy Burgan, Cafeteria Manager
Fishcreek Elementary School


1 ½ quart baking dish

Combine these ingredients for the sauce:
2/3 c. brown sugar
½ tsp. nutmeg
6 tsp. cornstarch

Add:
¾ c. water
Cook and stir until thick and bubbly.

Add:
6 c. fresh sliced peaches
1 Tbsp. butter
1 Tbsp. lemon juice
Heat through.

Biscuit Topper – stir together:
1 c. flour
1 ½ tsp. baking powder
3 Tbsp. sugar
¼ tsp. salt

Cut in until crumbly:
¼ c. cold butter

Combine:
1 beaten egg
¼ c. milk

Add all at once and stir quickly. (Do not overmix!) Spray your pan and add the hot peach mixture. Spoon on biscuit topper in 8 mounds on hot mixture. Bake at 400 degrees for 20 minutes. Serve warm and enjoy!

 

SWEET ‘N’ SOUR RIBS
Courtesy of Michelle Kotch, Tutor
Fishcreek Elementary School

3 to 4 lb. boneless country style ribs                    ½ c. brown sugar, packed
1 can pineapple tidbits (undrained, 20 oz.)            ¼ c. cider vinegar
2 cans tomato sauce (8 oz.)                                ¼ c. tomato paste
½ c. thinly sliced onion                                       2 Tbsp. Worcestershire sauce
½ c. thinly sliced green pepper                            1 clove garlic, minced
salt and pepper to taste

Place ribs in an ungreased slow cooker. In a bowl, combine the remaining ingredients; pour over the ribs. Cover and cook on LOW for 8 to 10 hours or until meat is tender. Thicken the sauce, if desired. Makes 8 servings.
 


BUTTERNUT SQUASH SOUP

Courtesy of Culinary Arts Teacher Tami Garro of Joshua's Restaurant

Stow-Munroe Falls High School

This is a personal favorite recipe of Tami's and is also used in the restaurant.

Yields 1 gallon.

1 large onion, small diced 4 oz. butter
2 large butternut squash, cubed 6 Hungarian hot peppers, small diced
6 c. chicken stock 1 tsp. marjoram
1/2 tsp. red pepper flakes 20 oz. cream cheese

1. In a small stockpot, sweat the onions and peppers in butter until translucent.
2. Add squash, stock and marjoram. Bring to a boil and simmer 20 minutes or until the squash is tender.
3. Add cream cheese until well blended.
4. Puree until smooth and season to taste with salt and pepper.