Cooking in College!

2 pounds small red new potatoes, rinsed, dried and halved
2 tablespoons olive oil
1 1/4 teaspoons herbes de Provence (mixed dried French herbs) or dried thyme leaves
Salt and freshly ground black pepper
1/2 cup pitted and coarsely chopped Kalamata olives
1/2 small red onion, cut into thin slivers
2 tablespoons chopped fresh parsley
1 1/2 tablespoons malt vinegar or rice wine vinegar
1 tablespoon mayonnaise
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil

1. Toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper.
2. Place potatoes, cut side down, in a single layer on a lipped cookie sheet.
3. Set pan on lowest rack of cold oven; heat oven to 450 degrees.
4. Roast until cut side is golden brown and potatoes are tender, 20 to 25 minutes.
5. Transfer potatoes to a large bowl; add olives, onion and parsley.
6. Whisk vinegar, mayonnaise, garlic, a big pinch of salt and a couple of grinds of pepper in 1-cup glass measuring cup.
7. Slowly whisk in oil, first in droplets, then in a slow, steady stream.
8. Pour dressing over warm salad; toss to coat. Serve at room temperature for best flavor.

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
2. To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time.
3. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles.
4. Once cooked, add them to the salad mixture.
5. In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds.
6. Let chill about 10 minutes, and just before serving add the cooked rice noodles.
7. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9×13 pan with parchment paper.
2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
3. In a medium bowl, mix together flour, soda and salt. Set aside.
4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter.
6. Pour into 9×13 inch pan.
7. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.

Frosting

1. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan.
2. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat.
3. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

1 cup maple syrup
1 cup orange juice
1 cup ginger ale
1/2 cup brown sugar
1/2 cup honey
1 (10 ounce) jar maraschino cherries, halved
1 (12 pound) fully-cooked, bone-in ham
1 (15.25 ounce) can pineapple slices in juice, drained
1 box round wooden toothpicks

1. Preheat the oven to 350 degrees F (175 degrees C)
2. In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries.
3. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
4. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking.
5. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also.
6. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
7. Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature.
8. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 ounce) can mandarin oranges, drained
1/2 teaspoon ground cloves
pepper to taste

1. In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper.
2. Cover and simmer over medium-high heat for 20-25 minutes or until meat juices run clear.

2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with the olive oil, and place it in the oven while preheating.
2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. 3. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside.
4. Serve with pasta and sauce or however you’d like.

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.
4. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
5. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
6. Bake rolls in preheated oven until golden brown, about 15 minutes.

Frosting

1. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.
2. Spread frosting on warm rolls before serving.

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1 cup mayonnaise
3/4 cup chopped green onions
2 teaspoons dried parsley
1 teaspoon lemon juice
1/2 teaspoon seasoning salt
1 (1 pound) loaf round, crusty Italian bread

1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt.
2. Mix until well blended, then refrigerate.
3. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.