NUMBER 12 • JANUARY 2000

IN THE KITCHEN

It is probable that what happens in your kitchen is as important (if not more so!) that some of the more technical parts of your program...

Recipes
from the Kitchen at Sullivan House, which is a group home in Halifax, Nova Scotia, operated by the Association for the Development of Children's Residential Facilities


Turkey or Chicken Soup

There are no measurements for this soup. What you will need:

One turkey or chicken carcass.
One large onion.
What ever spices you like or have (the more the better) even ox.
What ever vegetables you have left over in the fridge. You can also
use fresh.
Rice. any kind will do (the more rice you put in, the thicker it will
become).

Boil the carcass for one hour.
Then pour the carcass in to a strainer, which is in a large bowl.
Take the carcass out of the bowl leaving it in the strainer.
Run the carcass under cold water to cool it down.
Pick off all the meat that you can find and throw out the bones.
Place the meat back into the broth and place it into a good size pot.
Add your spices.
Add your onion (cut it into four parts this way the kids can pick them out)
Add your vegetables.
Add rice. (if you use minute rice add it the last 5 to 10 minutes)
Let it cook for one more hour at a medium temperature.

That's how you can clear your fridge of leftovers and make a good and
healthy soup.  Cheers!

Deprived kids?

See more (and unexpected) Schulz this month here ...

Mexican Chicken and Rice

Boneless chicken (optional, it can be made without)
1 onion, chopped
1 green pepper, chopped
1 can corn kernels, or 1 cup frozen corn
1 '/2 cups water
2 cups salsa
3/4 cup converted rice ( for Minute rice, see note below)
Grated cheddar cheese
Sour cream

Cook boneless chicken in oil until cooked. Add onion and green pepper, cook for a few
minutes then add corn, water, salsa and rice. Bring to a boil, cover and simmer for 20 to
25 minutes, until rice is cooked. Add cheese and heat until melted. Serve with sour
cream.

Note: Use 1 1/2 CUPS Minute Rice instead of converted rice and simmer for 5 minutes,
instead of 20 to 25 minutes.


Meatballs

2 lb. lean ground beef
1 cup bread crumbs
1/3 cup of tomato ketchup
2 eggs
2 tbsp. Soya sauce
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 CUP minced onion

Mix all ingredients in a large bowl and form into meatballs about 2 cm in diameter.
Place on cookie sheet and bake in a 350 degree oven for 20 minutes or until done.
Makes about 125 meatballs.


Sweet and Sour Sauce

1-19 ounce can of pineapple tidbits, drain and save juice
1 pepper cut into cubes (red and/or green)
1 medium onion, cubed
1 cup of celery, sliced
vegetable oil
1/2 CUP Sugar
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup juice from pineapple
1/3 cup vinegar
2 tsp. Soya sauce
cold water and 2 rounded tsp. Corn starch

Lightly brown vegetables in oil, add pineapple, add liquid and dry ingredients except
cornstarch and water. Bring to a boil and add cornstarch dissolved in water. Cook until
sauce thickens and is clear. Pour over meatballs and heat in 350 oven. Serve with rice.

Cocktail Sauce

14 ounce can jellied cranberry sauce
12 ounce bottle of chili sauce
2 tbsp brown sugar
1 tbsp lemon juice

Heat all ingredients in a heavy pot until cranberry is melted. Pour over meatballs and
heat in 350 oven until hot.


Pineapple Squares

Mix together:
1 cup brown sugar
1/2 lb. Margarine
1/2 pkg. Graham wafer crumbs
Use 2/3 of this mix for the base.

Cream 1 cup of icing sugar with '/4 lb. cream cheese.
Beat 1- 2 ounce pkg. Dream Whip. Combine with the cheese mixture, spread over the
base.
Cover with 1- 19 ounce can of drained crushed pineapple or cherry pie filling.
Spread the remaining crumb mixture on top.
Refrigerate for several hours or overnight.


Spanish Rice

2 small onions
1 28 ounce can of tomatoes
1 lb. of ground beef
1 can of mushrooms
1 1/2 cups of long grain rice (uncooked)
1 cup of water or tomato juice
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 tbsp. sugar
dash of bay leaf

Cook beef and onions, add all the other ingredients.
Bring to a boil and then reduce the heat to medium or medium low.
Cook for 25 minutes.

“Great meal, Mrs S!”

 


For more on kids and cooking,
see also Kitchen Kids Stir Things Up