Lemon Sunshine Cake - submitted by Rebecca White, DSC student
1 box Duncan Hines yellow cake mix or Lemon Supreme
4 eggs
3/4 cup boiling water
3/4 cup Wesson oil
1 small box of Lemon Jell-O
1/2 cup sugar 1 (6oz) can of frozen lemonade
Directions:
1) Preheat oven to 325°F. 2) Mix boiling water with Jell-O (set aside). Mix frozen lemonade with sugar. 3) Beat eggs one at a time and add to oil. Blend in cake mix, beat well. Add the Jell-O mixture. Beat well again. 4) Pour into greased bunt pan. Bake for 35-45 minutes. Remove cake from pan; pour icing over cake (lemonade mixture) while still hot. Let sit one day before serving.
Pollo Asado Recipe -submitted by Jeanette Chavez (DSC student)
Type: Entree Cuisine: Argentinian Serves: 16
Ingredients:
1/2 cup olive oil
1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
1/4 cup lemon juice (save the juiced fruit)
1/4 cup lime juice (save the juiced fruit)
1 teaspoon salt
1 teaspoon black pepper
4 whole garlic cloves, peeled and smashed
16 whole chicken legs
2 whole onions, peeled and quartered
32 soft taco-size flour tortillas
Instructions: In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together. Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process. Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes. Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes. Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.
Recipe submitted by Lizbet Alvarado (DSC student)
Gnocchi Soup
• Half a stick of butter
• 1 tablespoon of oil • ½ cup of diced onion
• 1 garlic clove diced
• ¼ cup all-purpose flour
• 1 quart half-and half
• 1 can of chicken broth
• ½ teaspoon salt
• ½ teaspoon thyme
• ½ teaspoon dried parsley flakes
• 1 cup of shredded carrots
• 3 cups of chopped spinach leaves
• 1 cup diced cooked chicken breast
• 1 (16-ounce) package ready-to-use gnocchi
Directions: 1. Melt butter with oil in a large saucepan over medium heat (In a separate pan, prepare gnocchi as directed) 2. Add the onion and garlic 3. Wisk in the flour 4. Wisk in half and half- bring to simmer 5. Wisk in chicken broth- bring to simmer 6. Add salt, thyme, and parsley 7. Add carrots and spinach- bring to simmer 8. Finally add the cooked chicken and gnocchi 9. Simmer all ingredients thoroughly and enjoy
Tangy Barbecue Pulled Chicken Sandwich - submitted by Wes Harkins (DSC Student)
Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. The sauce is made from Progresso’s Fire Roasted Tomato Cooking Sauce, which can be found near canned soups or stocks. If you can’t find it, feel free to use a can of diced tomatoes, fire roasted diced tomatoes or one of the cans with tomatoes and chiles. Then, throw the diced tomatoes with juices into a blender and blend until smooth. This recipe will yield about 3 cups of barbecue sauce. Leftover sauce can be refrigerated up to 5 days.
Tangy Barbecue Sauce
1 can (18 oz each) Progresso Recipe Starters Fire Roasted Tomato Cooking Sauce
1/2 cup apple cider vinegar
2 tablespoons unsalted butter
1/4 cup brown sugar
2 teaspoons dry mustard powder (we use Coleman’s)
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cayenne pepper
Chicken & Buns
2 cups warm shredded cooked chicken, Boiled, and skinned OR (1/2 deli rotisserie chicken shredded)
4-6 soft burger buns, split
Directions:
In a medium saucepan, combine the Fire Roasted Tomato cooking sauce, vinegar, butter, brown sugar, mustard powder, Worcestershire sauce, and the cayenne pepper. Bring to a simmer over medium-high heat and cook for 2 minutes until the sugar is dissolved and butter melted.
To make sandwiches, toss shredded chicken with about 1 cup of the barbecue sauce. Then, divide chicken between buns (about 1/2 cup chicken each) then finish with bun tops. ~Serve sandwiches with extra barbecue sauce on the side. ~ENJOY :)