8th Grade Recipes
Here are some of the laboratory experiences or demonstrations we do in class…
1/2 c. sour cream or plain yogurt
Stir together sour cream, vinegar, sugar, dill, dash salt & pepper. Add cucumber and onion slices; toss to coat. Cover and chill 2 to 48 hrs, stirring often. Stir before serving.
2 medium zucchini
Cut zucchini in half lengthwise; cut each half into 8 strips. Combine bread crumbs and cheese. Dip in salad dressing and roll in bread crumb mixture. Place on single layer on a lightly greased baking sheets. Bake at 475 degrees for 5 min. Turn and bake for an additional 3-4 min, or until golden brown.
1 pkg. small carrots
Cut carrots to make smaller if needed. In a medium saucepan cook carrots, covered, in a small amount of boiling water for 7-9 min., or until tender. Drain. Remove from pan. In same saucepan combine margarine, brown sugar, and dash salt. Stir over medium heat until combined. Add carrots, cook uncovered, about 2 min. or until glazed.
1-16 oz. pkg. French-Style green beans
Cook frozen beans according to the package, drain. In a casserole dish combine soup, sour cream. Stir in beans. Bake at 350 degrees for 20-25 min. or until bubbly. Sprinkle with onions, Bake another 5 minutes.
6 cups fresh broccoli or one 16 oz. package frozen cut broccoli
Cook fresh broccoli with 2 Tbsp. of water covered in a microwave for 9-12 min. Or cook frozen broccoli according to the package. Drain. In a casserole dish, combine soup, cheese, milk, and mayo. Stir the mixture and add broccoli. Top with crushed crackers. Bake in 350 degree oven or until heated through.
4 Tbsp. brown sugar
In a large skillet stir together brown sugar, vinegar, oil, caraway seed, 2 Tbsp. of water, 1/4 tsp. salt, and dash pepper. Cook for 2-3 min. or until hot, stirring occasionally. Stir in cabbage. Cook covered over medium heat for 10-12 min. or until tender, stirring through.
2 boxes frozen chopped spinach
Cook spinach and drain thoroughly. Press spinach onto colander. In a bowl, mix mushroom soup, onion soup mix, cheese and bacon. Add salt and pepper to taste. Add drained spinach and put into buttered casserole dish and bake at 350 degrees for 25 min.
2 pkg of frozen squash
|Questions, submissions or comments?
Site designed by Gunston Middle School FACS Teacher Jenny Saunders
Arlington County”s F.A.C.S Mainpage