Author Archives: Yumolicious

FRUIT SALAD UPSIDE-DOWN CAKE

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FRUIT SALAD TOPPING:

1 (15 oz) can fruit cocktail
1/4 cup (1/2 stick) butter, melted
1/2 cup packed light brown sugar

CAKE BATTER:

1 1/2 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 tsp vanilla

preheat the oven to 350 degrees.

make the topping. drain the fruit cocktail in a strainer, the place on paper towels to drain thoroughly.

arrange the well-drained fruit in a 9″ round cake pan. in a small bowl, mix together the melted butter and brown sugar. spread the sugar mixture over the fruit. set aside.

in a large bowl,whisk together the flour,sugar, baking powder, and salt. set aside.

in a large bowl, with and electric mixer, beat the oil, egg, and milk until blended. blend in the flour mixture, then the vanilla. pour the batter over the fruit in the pan.

bake the cake in the center of the oven for 25-30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. cool the cake for 5 minutes in the pan, then carefully invert it onto a plastic plate or cardboard round. let cool completely.

makes 1 (9″) cake

PORK CHOPS WITH RICE

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5 pork chops
1/2 cup uncooked rice
1/2 cup diced green pepper
2 cups strained tomatoes
1 1/2 tsp salt
1/8 tsp pepper

fry chops slightly in a hot pan. move chops to one side and add rice to the fat; allow rice to brown. push rice to side of pan and finish browning chops. add green pepper, tomatoes, and seasoning. cover; cook slowly over low heat for 1 hour.

IRISH CAKE WITH CHOCOLATE CHIPS

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1 cup oatmeal
1 1/2 cups boiling water
1 stick butter
1 cup sugar
1 cup firmly packed brown sugar
1 1/3 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chocolate chips
2 eggs
1/2 cup chopped nuts

place oatmeal, butter and boiling water in a bowl. stir well and set aside to cool. combine remaining dry ingredients with oatmeal mixture and eggs. fold in 1/2 cup chocolate chips. grease and flour a 9″x13″ pan. pour batter into the pan, then sprinkle nuts and remaining 1/2 cup chocolate chips on top before placing in the oven. bake at 350 degrees for 35-40 minutes.

MALT SHOPPE PIE

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1 ready crust graham cracker crust*
1 pint vanilla ice cream, softened
1 (8 oz) container cool whip, thawed
8 oz malted milk balls
additional cool whip OR whipped cream

*can used chocolate-flavored crust also

combine softened ice cream and cool whip until well blended. reserve 8 whole malted milk balls for garnish. crush remaining malted milk balls. add 1 cup crushed crushed candy to ice cream mixture. reserve remaining 1/2 cup crushed candy. spoon ice cream mixture into pie crust. top pie with reserved crushed candy. freeze 4 hours. to serve, garnish with whipped topping or whipped cream & 8 malted milk balls.

THE FOOD SERVICE INDUSTRY – TERMS

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NOUVELLE CUISINE – a modern style of cooking that emphasizes lightness of sauces and seasonings, shortened cooking times, and new and sometimes startling combinations of foods.

CHEF – the person in charge of a kitchen or of a department of a kitchen.

EXECUTIVE CHEF – the manager of a large kitchen or food production department.

SOUS CHEF – a cook who supervises food production and who reports to the executive chef.

STATION CHEF – a cook in charge of a particular department in a kitchen or food production facility.

SAUCIER – the sauce cook; prepares sauces and stews and sautes foods to order.

POISSONIER – fish cook.

ENTREMETIER – the cook who prepares vegetables, starches, soups, and eggs.

ROTISSEUR – cook who prepares roasted, braised, and broiled meats.

GRILLARDIN – broiler cook.

GARDE MANGER – (1) the cook in charge of cold food production, including salads and buffet items. (2) the department o a kitchen in which these foods are prepared.

PATISSIER – pastry cook.

TOURNANT – a cook who replaces other station cooks; relief cook or swing cook.

WORKING CHEF – is in charge of such operations not large enough to have an executive chef. in addition being in charge of the kitchen, the working chef also handles one of the production stations.

SHORT-ORDER COOK – in many small operations, is the backbone of the kitchen during service time. this cook may handle the broiler, deep fryer, griddle, sandwich production, and even some sauteed items. in other words, the short-order cook’s responsibility is preparation of foods that can be quickly prepared to order.

POTATO PANCAKES WITH ROSEMARY

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1 lb baking potatoes (about 3), peeled
1/2 lbs carrots, peeled
1/2 cup flour
2 shallots, minced
2 tbs chopped fresh OR dried rosemary
5 lg eggs, lightly beaten
salt and pepper to taste
1 tbs roasted garlic oil OR olive oil
1 tbs butter
1/4 cup grated parmesan cheese
sour cream

grate the potatoes and the carrots, and press between paper towels to remove excess moisture. combine with the flour, shallots, rosemary, and eggs, and season with salt and pepper. shape into 6 round cakes.

in a large, heavy skillet over medium heat, heat the oil and butter, then saute the cakes, 1 or 2 at a time, until golden brown, about 4 minutes each side. sprinkle with the parmesan cheese and serve hot with sour cream.

serves 4-6