Restaurant Management Class

Restaurant Management Class

Signature Dishes and Favorite Recipes

Spring 2007

Pelican Rapids Jr. and Sr. High School

Pelican Rapids, Minnesota

As Compiled by

Mrs. Coleen K. Guhl

FACS Teacher

Appetizers or Pupu (Hawaiian word for appetizers)

Swiss Cheese and Bacon Loaf

(Really good, we would add more bacon the next time)

1 loaf French bread

1 (6 oz) pkg Swiss cheese slices

1 T mustard

1 t poppy seeds

¼ C minced onions

2 t lemon juice

½ C butter

2 slices bacon

Cut bread into ½ inch slices almost all the way through the loaf. Cream butter, onion, mustard, poppy seeds and lemon juice. Spread between loaf slices. Insert 2 slices of cheese into each cut. Press back into loaf shape. Place bacon over loaf. Bake on cookie sheet in 350-degree oven for 20 minutes or until bacon and cheese is bubbly. We found out it takes longer then 20 minutes to melt the cheese and get the bacon done on top.

Veggie Pizza

(The class ranked this one as their second favorite and most were very surprised at the taste.)

2 (8 oz) pkg crescent rolls

2 (8 oz) pkg cream cheese

1 t dill weed

1 pkg Hidden Valley dry Ranch Dressing

¼ t garlic powder

1 ½ C cauliflower

1 ½ C broccoli

1 ½ C radishes

Onion (opt)

Celery (opt)

Roll dough on a 10-15 inch baking sheet. Bake for 15 minutes at 375 degrees or until brown. Cool.

Mix cream cheese, mayonnaise, dill, Hidden Valley dressing and garlic. Spread on crust. Sprinkle with chopped vegetables. Refrigerate at least two hours.

Apple Toffee Dip

(The class voted this their #1 favorite appetizer, they all loved it!)

8 oz cream cheese, softened

½ C packed light or dark brown sugar

¼ C granulated sugar

1 t vanilla extract

1 C marshmallow fluff

1 (7 ½ oz) pkg English toffee bits

Soften cream cheese in the microwave for 10 to 20 seconds, if necessary. Beat together all ingredients, except toffee bits, until thoroughly blended. Fold in English toffee bits.

Serve with crisp apple slices, refrigerate any leftovers.

This can be made ahead and refrigerated.

Ultimate Black Bean Nachos

(This makes a huge batch and was a hit with the class and teachers)

1 (13 oz) bag tortilla chips

1 (16 oz) can black beans, drained

1 (16 oz) jar salsa

1 (12 oz)(can whole kernel corn

1 bunch green onion, diced

1 C Cheddar cheese, shredded

1 tomato, chopped

Preheat oven to bake at 375 degrees. Place chips on baking sheet. Drain black beans and corn and combine with salsa and green onions. Top each chip with 2 tablespoons of black bean mixture and sprinkle with cheese. Heat in oven for 3 to 5 minutes, or until cheese melts. Garnish with tomatoes and serve immediately.

Bacon-Wrapped Water Chestnuts

(Almost everyone in the class liked this dish. You need to plan ahead if you are going to be making this dish.)

3 cans whole water chestnuts

½ C Wesson oil

½ C soy sauce

2 T ketchup

½ t pepper

2 T red wine vinegar

½ t salt

2 cloves garlic, minced

1 pkg bacon

Brown sugar

Combine the oil, soy sauce, ketchup, pepper, vinegar, salt and garlic. Pour over the chestnuts and marinate 3 to 4 hours or overnight in the refrigerator. Cut bacon slices into thirds and roll around each chestnut. Secure with a toothpick. Roll in brown sugar and bake for 15 to 20 minutes at 400 degrees.

Sour Cream-French Onion Party Dip

(This is great with either fresh vegetables or crackers, we loved this as well.)

1 (16 oz) carton lite sour cream

½ t dill weed

¼ t seasoned salt

¼ t celery salt

1 (16 oz) carton lite French onion dip

1 ½ C (6 oz) shredded cheddar cheese

1 C finely chopped red onion

½ to 1 C diced or sliced ripe olives

1 hard-boiled egg, finely chopped (we did not do this)

Paprika

Parsley (opt)

In a medium bowl, combine the sour cream, dill weed and seasonings; mix well. On a 12 to 16 inch platter, spread the sour cream mixture to ¼ inch thickness; sprinkle with paprika. Garnish with parsley. Cover and refrigerate up to 24 hours before serving. Serve with crackers or fresh vegetables. Yield 6 cups.

Breakfast

Ham and Cheese Strata

(Very good, some students did not like either the green peppers or onions but when you make this on your own you can leave those out. Be sure the stratum is completely cooked.)

2 C diced cooked ham

1 medium onion, chopped

½ red pepper, chopped

8 large eggs (or egg substitute)

2 t dry mustard

¼ t salt

1/8 t black pepper

2 ½ C milk

8 slices white bread, cubed and without the crust

1 C Monterey Jack cheese, shredded

1 C Swiss cheese, shredded

Sauté ham, onion, and pepper. In a bowl, beat together eggs, mustard, salt and pepper, and milk. Grease a 9 X 13 inch Pyrex (glass) pan with 1 tablespoon of soft butter. Layer all bread cubes in bottom. Sprinkle meat and veggies over bread. Use cheese for third layer and milk and egg for the fourth layer.

Let set overnight or at least 8 hours. Bake 350 degrees for 30 minutes.

Elephant Ears

(A popular one, some said a little too dry, others loved them)

¼ C butter, melted

1 C flour

2 T sugar

½ t salt

½ t baking powder

1/3 C milk

3 T sugar

1 t cinnamon

Sugar

Stir flour, sugar, baking powder and salt in bowl. Stir in milk and 3 tablespoon melted butter until dough forms. Knead 10 times on a lightly floured surface. Roll dough into a rectangle, (9 X 5 inch). Brush with remaining butter, using a pastry brush. Sprinkle with mixture of sugar and cinnamon. Roll up tightly, beginning at narrow end. Punch edges of dough into roll to seal. Cut into four equal pieces. Place cut sides up on cookie sheet. Pat into 6-inch circles. Sprinkle with more sugar. Bake 8 to 10 minutes. Cool on wire rack. Makes 4 elephant ears.

Overnight Coffee Cake

(Very good)

Sift together and set aside:

2 C flour

1 t baking powder

1 t baking soda

1 t cinnamon

½ t salt

Cream together until fluffy:

2/3 C butter or margarine

1 C sugar

½ C packed brown sugar

Add 2 eggs, one at a time, beating well after each addition.

Add dry ingredients alternately with 1 C buttermilk, beating well after each addition. Spread in greased and floured 13 X 9 cake pan.

Combine and mix well:

½ C packed brown sugar

½ C chopped nuts

½ t cinnamon

¼ t nutmeg

Sprinkle over batter. Refrigerate 8 hours or overnight. Bake 350 degrees for 45 minutes or until done. Serve warm if desired.

Overnight Breakfast Rolls (Or what I call Cheater Rolls)

(Good and gooey!)

3 t melted butter

1 C brown sugar

Cinnamon and nuts (opt)

12 Rhoads frozen bread rolls

½ pint of whipping cream

In a 9 X 13 inch pan, place the melted butter and brown sugar on the bottom. Spread it out over the bottom of the pan. Evenly space 12 Rhoads frozen rolls. Pour the whipping cream over the top of everything. Cover with plastic wrap and let it sit out overnight to rise. The next morning, preheat oven to 350 degrees and bake the rolls for 25 to 30 minutes. Let set in pan for 15 minutes after removing from the oven. This allows the “caramel” to set. Now, invert the pan (place cookie sheet over the top of the cake pan and flip over). The rolls are good and gooey. Enjoy!

Overnight German Coffeecake or Apfelkuchen

(Nice and moist)

This recipe is from Westphalia, IA; which is close to were I grew up. Westphalia is a German colony that is on the National Register of Historic Places. Mrs. Guhl

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon (divided)

1/4 tsp. salt

1 c. sugar

1 c. brown sugar (divided)

2/3 c. butter or margarine, softened

2 eggs

1 c. buttermilk (or sour milk)***

1 c. apples, peeled, cored, and chopped (I added more apples -- because I like them)

1/2 c. chopped black walnuts or pecans

Mix flour, baking powder, soda, salt and 1 tsp cinnamon in a bowl and set aside. In another bowl, cream sugar 1/2 c. brown sugar, and butter. Mix in eggs, buttermilk, and flour mixture. Fold in apples. Pour into a 9 X 13 inch greased baking pan.

For the topping: Combine remaining 1/2 c. brown sugar, walnuts (or pecans), and 1 tsp. cinnamon and sprinkle over the batter. Cover with foil and refrigerate overnight.

The next morning: Uncover and let stand for 30 minutes (to help bring it to room temp.) Bake 45 minutes in a 350 degree oven. It is best served warm. Drizzle some thin powdered sugar icing on top before serving.

***Don’t have buttermilk? Just add 1 Tablespoon of vinegar to your cup of regular milk and let it sit for about 1 minute.

Baked French Toast

(Be sure you cook for 40 minutes or more. The toast seemed to be a bit too soggy for some students.) Next time try cutting the slices bigger.)

Prep Time: 15 Minutes

Cook Time: 40 Minutes Ready In: 15 Hours

Yields: 12 servings

INGREDIENTS:

1 (1 pound) loaf French bread,

Cut diagonally in 1 inch slices

8 eggs

2 cups milk

1 1/2 cups half-and-half cream

2 teaspoons vanilla extract

1/4-teaspoon ground cinnamon

3/4-cup butter

1 1/3 cups brown sugar

3 tablespoons light corn syrup

DIRECTIONS:

1. Butter a 9x13 inch-baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

3. Bake in preheated oven, uncovered, for 40 minutes.

Streusel Cherry Muffin Tops

(Love ‘em)

1 ¾ C all purpose flour

2 t baking powder

¼ t salt

1 beaten egg

¾ C milk

½ C packed brown sugar

¼ C butter or margarine, melted

1 C pitted, chopped fresh sweet cherries or drained well sour cherries

¼ C chopped almonds

Streusel Topping

Grease 9 muffin top cups. Set aside

In a medium-mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture.

In another medium bowl combine egg, milk, brown sugar, and butter or margarine. Add all at once to the dry mixture. Stir until just moistened (batter will be lumpy). Fold in cherries and almonds.

Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle with Streusel Topping. Bake in a 375-degree oven for 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups. Serve warm. Make 12.

Streusel Topping

In a small bowl combine ½ C packed brown sugar, ¼ C quick-cooking oats, 2 tablespoons all-purpose flour, and 2 tablespoons melted butter or margarine. Mix until crumbly.

Sour Cream Banana Muffins

(Nice and moist, we decide we needed/wanted more spices)

1 1/3 C sifted all-purpose flour

1 t double acting baking powder

½ t baking soda

1/8 t salt

2 t or more of nutmeg

2 oz unsalted butter (1/2 stick)

2/3 C granulated sugar

2 large eggs

½ C sour cream

2 bananas mashed

Mix all the dry ingredients together. Form a well in the dry ingredients bowl. In a separate bowl mash bananas and add rest of wet ingredients. Add to dry ingredients and mix until just incorporated. Fill muffin tins 2/3 full and bake at 350 for 20 minutes or until done.

We added a streusel topping to the muffins

Streusel Topping

In a small bowl combine ½ C packed brown sugar, ¼ C quick-cooking oats, 2 tablespoons all-purpose flour, and 2 tablespoons melted butter or margarine. Mix until crumbly.

Cinnamon Topped Oatmeal Muffins

(Very good and moist)

1 C sifted flour

¼ C sugar

3 t baking powder

½ t salt

1 C oatmeal

½ C of one of the following: raisins, blueberries, drained chopped nuts

3 T oil

1 egg, beaten

1 C milk

Topping:

2 T brown sugar

2 t flour

1 T cinnamon

1 T melted butter

Measure and mix together brown sugar, flour, cinnamon, and melted butter. Place butter in a glass-measuring cup (or custard cup) and microwave for 20 seconds.

Directions for muffins:

Preheat oven to 425 degrees

Put muffin papers in muffin tin. Sift flour; measure 1 cup of SIFTED flour and put into sifter. Measure and then add baking powder and salt.

Sift dry ingredients together into a small mixing bowl. Stir in oatmeal and (either raisins, blueberries, etc)

Measure oil and put into another mixing bowl. Measure milk and add to second bowl. Beak egg into a custard cup and beat with a fork. Add to second bowl and mix all liquids together. Combine all ingredients (plus blueberries if you chose that) and STIR ONLY UNTIL INGREDENTS ARE MOISTENED. Fill muffins papers 2/3 full. Sprinkle muffins with topping.

Bake 15 minutes.

Banana Muffins

(Next time add banana flavoring and cinnamon)

1 c sugar

½ C butter

1 egg

1 t vanilla

1 C mashed bananas

2 t hot water with 1 t soda

1 ½ C flour

1 t nutmeg

Topping:

½ C sugar

1/3 C flour

½ t cinnamon

¼ C soft butter

Cream together sugar and butter, add remaining ingredients, and mix well and spoon into muffin papers a bout ½ to 2/3 full. Mix topping ingredients and sprinkle on top of muffins. Bake 350 degrees for 20 to 25 minutes. Makes about 18 small muffins.

Cinnamon Apple Muffins

(This needed more spices; next time 1 t cinnamon and some nutmeg)

1 egg

½ C sugar

1 C milk

½ t salt

½ t cinnamon

4 t baking powder

2 C flour

4 t butter

1 C finely chopped apples

Mix all together and fill muffin tins 2/3 full. Bake at 400 degrees for 20 minutes.

BREADS

No-Knead Bread

This is so easy = you mix together some instant yeast, flour, salt, and some water to form a “shaggy” dough. You then cover this tightly and let is sit undisturbed for 12 to 18 hours on the counter. Next, you sort of manhandle the dough by folding it over onto itself once or twice. You then let it rise a little longer while you preheat an oven and a cast-iron skillet. When your dough is ready, you dump your “wobbly dough” into the hot skillet and let it bake in the oven (first covered then uncovered) until you have a nice golden hollow-when-thumped, crackling loaf of bread.

Make a 1 ½ lb loaf

3 C all-purpose or bread flour, plus more for dusting

¼ t instant yeast or rapid-rise yeast. (I used regular yeast and it turned out fine)

1 scant T salt

Cornmeal or wheat bran as needed

1 1/2 C tepid water.

In a large bowl, combine flour, yeast, and salt. Add water and stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature (about 70 degrees) for at least 12 hours, preferable about 18 hours but you can go as long as 24 without a problem. (I went the 24 hours this time.) The dough is ready when its surface is dotted with bubbles and gluten (long strands that cling to side of the bowl when tilted) is well developed.

Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes (I just covered it with the bowl that I had it in before.) Using just enough flour to keep dough from sticking to your work surface and your fingers, gently and quickly shape dough into a ball. Generously coat a cotton T-towel (not terry cloth) or a Silpat matt with flour, wheat bran or cornmeal; put dough seam side down on towel or mat and dust with more flour. Cover with another cotton towel or plastic wrap (I did both) and let rise for two to three hours. When ready, dough will be more then double in size and will not readily spring back when poked with a finger.

At least ½ before the dough is ready, preheat oven to 450 degrees. Put a 4 to 6 qt heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it preheats. When dough is ready, carefully remove pot from oven. Slide your hand under the towel and turn the dough over into the pot, seam side up. It will look messy but that is OK. Shake the pan once or twice if the dough is unevenly distributed. This will help straighten it out as it bakes. Cover with a lid (I used tin foil that was loose on the top) and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 30 minutes, until the loaf is a beautiful brown. Remove from oven; invert pan and cool bread on cooling racks.

NOTES: This bread has a nice old world look to it and a nice hearty crust all around.

The dough is not like your typical dough it is very loose and wet. Don’t let that bother you; just don’t over work your dough….it is no knead remember.

You can use 30 to 50 percent of your flour as whole wheat and up to 20 percent of rye flour and still be successful. Also, add flavors such as caraway seeds, chopped olives, onions, cheese, walnuts, raisins, various herbs such as rosemary, thyme, tarragon, etc. to add variety. This would be great toasted or grilled as it has the consistence of bruschetta.

90 Minute Soft Pretzels

(Thanks to the Germans we have pretzels! Both pretzel recipes are fun and easy to do. The class loved eating these. )