ASPIRING YOUNG COOKS: Megan Schmidling and Madeleine Kemper prepare easy entrees and dessert
Easy Chicken Pot Pie
Ingredients
- 3 cups cooked chicken breasts, diced
- 1 10-ounce package frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup chicken broth
- ½ teaspoon dried savory
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Bisquick
- ¾ cup milk
- ¼ cup butter, melted
Oil a 2-quart baking dish. Spread the diced chicken and the vegetables evenly in the baking dish. In a medium bowl, combine the soup, broth, savory, salt and pepper. Pour the mixture evenly over the chicken mixture and set aside.
In a large bowl, combine the Bisquick, milk and butter and stir until smooth. Pour the batter over the chicken and vegetables.
Bake the pot pie in a 400 degree oven for 45 to 50 minutes, until the topping is golden brown and cooked through. Cool for 10 minutes before serving. Serves 4.
Fettuccine Alfredo
Ingredients
- 1 16-ounce package dried fettuccine
- 1/2 cup butter
- 1 pint (2 cups) heavy whipping cream
- 1/2 teaspoon salt
- fresh ground black pepper
- 1 dash cayenne pepper
- 2/3 cup Parmesan cheese, grated
- 2 large garlic cloves, minced
- 2 tablespoons Italian parsley, chopped (optional)
Cook the fettuccine in boiling salted water over high heat.
While the fettuccine cooks, melt the butter in a saucepan over medium heat. Add the cream, salt, black pepper and cayenne pepper. Simmer, stirring constantly, until the mixture begins to thicken, about 5 minutes. Remove the pan from the heat and stir in the cheese and minced garlic. Do not reheat the sauce after the cheese has been added.
Place the cooked fettuccine in a large bowl. Add the sauce and toss to coat. Sprinkle with chopped parsley, if desired. Serves 4 to 6.
Shrimp on a Stick
Ingredients
- 1 pound medium shrimp
- ¼ cup olive oil
- 2 garlic cloves, minced
- ½ cup seasoned breadcrumbs
- wooden skewers, soaked in water for 30 minutes
- salt, to taste
- 1 lemon, cut into wedges (optional)
- seafood sauce (optional)
Peel and devein the shrimp. Pour the olive oil into a small bowl and add the garlic. Place the breadcrumbs in separate bowl. Dip each shrimp in the oil and garlic mixture, then evenly coat with the breadcrumbs.
Thread the shrimp onto wooden skewers and season them with salt. Grill the shrimp, covered, over medium-high heat on a gas grill, or medium-hot charcoals, for 2 to 3 minutes. Turn the skewers over and grill the shrimp for 2 to 3 minutes more, or until they are opaque in the center and coating is lightly browned.
Transfer the skewered shrimp to a platter and garnish with lemon wedges, or serve with your favorite seafood sauce. Serves 4.
Recipes for Easy Chicken Pot Pie and Fettuccine Alfredo by Megan Schmidling.
Recipe for Shrimp On A Stick is adapted from Family Fun Magazine, July issue, 2002. Website: Shrimp on a stick.
Ambrosia Cupcakes with Lemon Glaze
Ingredients
- 2 over-ripe bananas
- 2 eggs
- 1/4 cup cooking oil
- 1 cup all purpose flour
- 1 cup raw sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup flaked coconut
- ½ cup chocolate chips
Ingredients: Lemon Glaze
- 1/3 cup powdered sugar
- 2 to 3 tablespoons lemon juice
In a medium bowl, mash the bananas. Add the eggs and oil and whisk until well combined. Set aside.
In a separate bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg. Add the coconut and chocolate chips. Stir the wet ingredients into the dry ingredients, mixing just until combined. Line a standard muffin tin with eight paper or foil baking cups. Spoon the batter into the baking cups.
Bake the cupcakes in a 350 degree oven for 30 to 35 minutes, until an inserted toothpick comes out clean. Let the cupcakes cool for 5 minutes. Remove them from the muffin tin and place on a platter.
Lemon Glaze: Place the powdered sugar in a small bowl. Whisk in as much lemon juice as needed to achieve a syrup-like consistency. Drizzle the glaze over the cupcakes. Makes 8 cupcakes.
Recipe for Ambrosia Cupcakes with Lemon Glaze by Madeleine Kemper.
