8th Grade Recipes
Here are some of the laboratory experiences or demonstrations we do in class…
In a bowl, mix:
1 -1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
Then add:1/4 cup vegetable shortening cut in with a pastry blender until crumbly.In a liquid measuring cup:1/2 cup warm water
2 cups masa flour
1. Combine flour and water. Mix with fork until the dough holds together. Knead on a lightly floured surface just until well blended.
2. Divide the dough into 12 portions and form each portion into a ball.
3. If using tortilla press; place a square of wax paper on the bottom half of the tortilla press. Place one ball of dough off-center away from the handle. Cover with another piece of waxed paper. Press to flatten dough. OR, place ball of dough between two damp cloths. Shape with a rolling pin. OR, use your hand to press and flatten but keep the circular. You know the old-fashioned way.
4. Bake tortillas on a hot, lightly greased griddle until lightly flecked with brown spots, about 2 minutes on each side.
5. Keep tortillas warm by wrapping in paper toweling, then in a damp cloth. OR, if serving time is 1 to 2 hours later, wrap tortillas in aluminum foil and place in 150 degree oven.
1. Cut ripe avocados in half. Remove pit and scoop out pulp. Place in blender or food processor.
2. Add lemon juice, salt, onion and optional ingredients as desired.
3. Process until slightly chunky. Garnish with cilantro and tomato wedges.
1/2 pound of beef or chicken
Cut slightly frozen meat into thin strips. Place in bowl. Sprinkle the seasoning, salt and pepper over the meat and mix. Pour oil on meat and stir to coat. Slice onions into rings and separate them. Cut the green pepper into thin strips. Set onion and peppers aside in the bowl with the meat until ready to cook. Place pan on medium high heat until hot. When pan is hot and ready cook the meat and veggies all at the same time. Constantly stirring, keep the meat and veggies moving. When the meat shows no more pink and the onions are soft you may begin putting the mixture on the tortillas.
1. In a medium bowl, with electric mixer, cream butter and sugar together until blended. Add eggs and beat well. Stir in vanilla.
2. Stir and toss 1 cup of the flour with the baking powder and salt. Add to first mixture and mix until blended. Beat in milk. Add remaining flour and mix to make a soft dough.
3. Turn onto a floured surface and knead for 1 or 2 min. until dough is smooth, kneading in more flour ( you may need up to a cup more) if necessary to keep it from being too sticky.
4. Roll dough until it is about 1/4 inch thick, flouring it lightly if it sticks. Cut into 3 inch rounds.
5. In a dutch oven, heavy deep skillet or electric frying pan, heat about 2 inches to 360 degrees. Fry until golden brown and they look like little puffy golden pillows (1 1/2 to 2 min). Drain on paper towels and toss in cinnamon sugar while still warm.
Makes about 2 dozen bunuelos.
2 quarts vegetable oil for frying
2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
3. Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.