The YW have mentioned that they'd like to have a cooking class. For the last few weeks, we've had our mutual activities at Sis. Smith's house and the YW have learned some new recipes. One week, Sis. Dieterle and Sis. Smith taught Cranberry Chicken and Spinach Salad, and the next week, Maika and Jessica taught Miso soup and Green Rice. Here's the recipes:
Cranberry Chicken4-6 chicken breasts
Russian salad dressing
1 can cranberries (we also used 1 c. Craisins)
Cook in crockpot on low for 5 or 6 hours
Spinach Salad1 bag spinach, washed and dried
1/2 lb. bacon, cooked and crumbled
1 can mandarin oranges
1/2 c. toasted slivered almonds
Dressing:
1/4 c. sugar
1/4 tsp. salt
1/3 c. oil
3 Tbsp. cider vinegar
1/8 chopped red onion
Pour dressing over salad and toss just before serving.
Green RiceSpinach
rice
water
chicken bouillon (or you can use chicken broth in place of water)
Cover the bottom of a pot with cooking oil, and pour your rice in to brown while you're preparing the spinach mixture.
Chop 1/2 bag of spinach in blender with water. The ratio for water to rice is 2/1, so if you are cooking 2 cups of rice, use 4 cups of water or chicken broth. When the spinach is chopped well, add to the rice and cook until done. (about 1/2 hour)
Miso soup5 cups water
dashi
tofu
miso paste
green onion
Warm the water, but not to a full boil. Dice the amount of tofu you would like in your soup and add it to the water. Vegetables can also be added. With another spoon, help melt the miso by stirring/moving it inside the measuring spoon. Don't rush this step, dissolve it thoroughly. Add more if it tastes too watery. After it is dissolved all the way, warm it up if it has cooled down at all (but don't boil). Chop the green onion into tiny pieces and sprinkle to liking just before serving.
