Summer Classes at ECU

This has been an exciting summer!


In June, I started teaching Kids In the Kitchen, at East Central University, through the Continuing Education Department. We had a total enrollment of eight, two young men and six young women. I would have loved to share pictures of the students as they experienced new adventures in food; however, I did not think to gain permission to use their photographs at the beginning of the class. So for now, I am including a few pictures from around our farm.


In this first picture, we are teaching some kids from up around Chicago how to milk goats!

Our first lesson was on nachos, pigs in the blanket and chocolate dipped strawberries. Here are the recipes from that class.

Lesson # 1

Nachos

Corn chips (such as Doritos) –
Enough to cover a serving plate
½ cup grated cheese

Place chips on microwave safe plate. Spread grated cheese evenly over chips. Microwave just long enough to melt cheese.

You may also add: chopped peppers, green onions, mushrooms or browned ground beef.


Pigs in the Blanket

Wieners – cut in half
Canned Biscuits

Cut wieners cut in half. Wrap each wiener half with a biscuit. Pinch edges of biscuits to hold together. Spray cookie sheet with nonstick cooking spray. Bake in oven according to directions on biscuit package.

Strawberries dipped in Chocolate

1 quart of Fresh Strawberries
1 package of Bakers Dipping Chocolate (either milk chocolate or white chocolate)

Wash strawberries thoroughly and allow to air dry for a few minutes. You may spread strawberries on paper towels.
Heat chocolate in microwave for 30 seconds; stir and repeat until chocolate is completely melted. Very carefully (don’t burn your fingers) hold strawberries by the green tops and dip into chocolate. Lay on wax paper and allow chocolate to become firm.