Salem-Keizer Schools & Sodexo Present the Future Chefs Cookbook January 30, 2012

Pink Sandwich Salem-Keizer School District Harritt Daniela Ruiz

Recipe Ingredients:
2 pieces of wheat bread 1 spoonful strawberry jam 1 spoonful cream cheese

Preparation Method:
1. 2. 3. Spread one piece of bread with cream cheese and strawberry jam Top with the second piece of bread and cut in half Option is to put sliced strawberries inside the pink sandwich

Almond Cottages Salem-Keizer School District Harritt Adriel VanKleek

Recipe Ingredients:
2 Raisins 1 Peanut 1 Slice of cheese 2 Pretzels 1 Almond

Preparation Method:
1. 2. 3. 4. 5. 6. 7. Get out your ingredients Cut slice of cheese so that it looks more or less like a house Push 2 raisins in the top half of your cheese for windows Push a peanut in beneath the windows for a door Cut 2 pretzels in half and put them on the roof like shingles Put an almond on the top of your roof for your chimney Eat and Enjoy!

Sea of Flavor Salem-Keizer School District Harritt Ben Clark

Recipe Ingredients:
1 endive use five leaves 1 tsp. low fat cream cheese 5 tsp. dried cranberries 5 tsp. dried slivered almonds 1 fresh tangerine use 5 segments

Preparation Method:
1. 2. 3. 4. 5. 6. 7. Wash hands Wash endive, slice end off and put five leaves on a plate Put tsp. of cream cheese on each leaf Put 1 tsp. of dried cranberries on each leaf Put 1 fresh tangerine (seeds taken out) segment on each leaf Sprinkle dried cranberries and dried slivered almonds around creation Enjoy!

Hippo Jelly Cracker Sandwiches Salem-Keizer School District Harritt Rian Brumbaugh-Cunningham

Recipe Ingredients:
Ritz crackers One block of cream cheese Most of a can of any salsa Cilantro

Preparation Method:
1. 2. 3. 4. 5. Lay out 12 Ritz crackers Mix cream cheese up Put some on the crackers Put some salsa on top of the cream cheese Put a dab of cilantro on top of the salsa

Fruit Salad Crostini Salem-Keizer School District Chapman Hill Eliza Loewen-Thomas

Recipe Ingredients:
4 tbsp. lime juice 2 tsp. honey 3 apple, diced 3 kiwi, diced 3 orange, diced 1 avocado, diced 1/2 cup dried cranberries 20 Carrs whole wheat crackers or 1 graham cracker split in 4 parts 8 tsp. light strawberry cream cheese Optional sliced almonds for sprinkling

Preparation Method:
1. 2. 3. 4. 5. 6. Whisk together lime juice and honey. Place diced fruit in a bowl and toss with lime juice mixture. Place crackers on a plate and top each with 1 tsp. light cream cheese Using a slotted spoon, take 1 tbsp. of fruit salad and place on cream cheese Sprinkle with almonds (optional) and enjoy. Store remaining fruit salad, covered in the refrigerator.

Savannahs Bananas Salem-Keizer School District Chapman Hill Savannah Shadden

Recipe Ingredients:
6medium bananas cup Nutella 3/4 cup coconut flakes 12 raisins 18 thin pretzel sticks

Preparation Method:
1. 2. 3. 4. 5. Peel and cut each banana into 10 slices. Assemble Caterpillar by spreading slices with Nutella and press pieces together. Sprinkle half the coconut over each Savannah Banana caterpillar and press lightly to make sure the coconut sticks. Dip the raisins in the Nutella and stick them onto one end of the Savannah Banana caterpillar to make eyes. Break pretzels into small pieces and press between banana slices to make legs and antenna. Enjoy!

Homemade Parfait Salem-Keizer School District Chapman Hill Bibi Lopez

Recipe Ingredients:
Vanilla yogurt Mixed fruit (1 pint strawberries, 4 bananas, etc.) Honey Chocolate chips (optional) Tall glass Tablespoon

Preparation Method:
1. 2. 3. 4. Fill your glass about halfway with yogurt Fill the rest of your glass with mixed fruit Drizzle honey on the top and use a tablespoon to mix everything together Add a handful of chocolate chips for a finishing touch and dig in

Greek Yogurt Parfait Salem-Keizer School District Chapman Hill Peyton Kelly

Recipe Ingredients:
3 cups honey flavored Greek yogurt 9 tablespoons granola 3 cups frozen berry medley 3 tablespoon honey

Preparation Method:
1. 2. 3. 4. First put the yogurt in a bowl. Next add granola and frozen berries to the bowl. Then drizzle with honey. Finally enjoy!

Bananza Time Smoothie Salem-Keizer School District Chapman Hill Isabelle Liss

Recipe Ingredients:
1 bananas 1 cup strawberries 1 cups blueberries 1 cups cherries 1 cups milk cup cherry yogurt

Preparation Method:
1. 2. 3. 4. 5. 6. 7. 8. Get blender and ingredients out Chop bananas into inch thick slices Put bananas in. DO NOT START BLENDER! Pour in the yogurt. DO NOT START BLENDER! Put blueberries, strawberries and cherries in Start the blender Gradually pour in milk until it is the consistency you would like Enjoy your tasty drink!

Fruit Crepe Salem-Keizer School District Chapman Hill Colt Glaser

Recipe Ingredients:
10 crepes 1 banana apple cup blackberries cup strawberries cup pumpkin flax granola cup Fage nonfat Greek Yogurt 13 grams Strawberry Designer Whey Protein Powder

Preparation Method:
1. 2. 3. 4. 5. 6. 7. 8. In a bowl, mix Greek yogurt with protein powder Chop fruit into small pieces On a plate fold crepe in half Spread 1 tbsp protein powder/Greek yogurt mixture on crepe Sprinkle 1 tbsp granola on crepe Spread two pieces of each type of fruit on crepe Fold crepe in half again Pick up and enjoy

Pyramid Pizza Salem-Keizer School District Chapman Hill Emily Sova

Recipe Ingredients:
English muffin 1 to 2 tbsp. spaghetti or pizza sauce 1 tbsp. grated cheese 1 to 2 tbsp. each chopped vegetables, fruits or cooked meat

Preparation Method:
1. 2. 3. 4. 5. 6. 7. Preheat oven to 400 degrees Lightly toast English muffin Spread muffin with spaghetti or pizza sauce Add cheese and pizza toppings of your choice Bake 8 to 10 minutes until muffin is lightly browned and cheese is melted Allow to cool slightly before eating Refrigerate leftovers with 2 to 3 hours

Banana Spaze Salem-Keizer School District Chapman Hill McKenzie Haddock

Recipe Ingredients:
5 Banana Peanut butter About 2 cup of frosted flakes

Preparation Method:
1. 2. Take the banana and put peanut butter all over it Roll it in the frosted flakes until covered

Banana Bread Rolls Salem-Keizer School District Brush College Annika Johnson

Recipe Ingredients:
1 piece of whole wheat bread 1 banana 3 tsp. peanut butter

Preparation Method:
1. 2. 3. 4. 5. Put bread on a dish Spread peanut butter on bread Put banana on bread Roll up bread with banana Slice and enjoy!

Sams Salsa & Tortilla Chips Salem-Keizer School District Brush College Samantha Payne

Recipe Ingredients:
Salsa 1 lb ripe tomatoes (about 4 medium) cup chopped green pepper cup chopped red onion cup lightly packed cilantro 1 small clove garlic finely chopped 1 large lime 2 tbsp olive oil, salt, black pepper & cayenne Tortilla Chips 6 flour tortilla, each 6 inches in diameter butter cup butter, separated half grated parmesan cheese 1 tbsp poppy seeds 1 tbsp sesame seeds tsp sweet paprika pinch of salt & pepper

Preparation Method:
1. Salsa cut tomatoes in half and squeeze out the seeds and chop. Add bell peppers, red onion, cilantro and garlic. Squeeze lime on the mixture and add the salt, pepper, cayenne pepper and olive oil. Mix well. Tortilla chips preheat oven to 400 degrees. Melt butter in a saucepan for 1 to 2 minutes. In a small bowl mix cheese, sesame seeds, poppy seeds, paprika, salt and pepper. Melt the other half of butter. Lay the tortillas on the cutting board and brush with melted butter. Sprinkle spice mixture on them. Bake until they are golden brown.

2.

Fruit Salad Salem-Keizer School District Kalapuya Evelyn Willcoxen

Recipe Ingredients:
1 cup of blueberries 2 cups of strawberries cup of banana 2 cups of watermelon 2 cups cantaloupe 1 cups honeydew

Preparation Method:
1. 2. 3. 4. 5. 6. Clean fruit completely With a knife, cut the rinds off the melons Cut melons into 1 inch wedges. Cut wedges into 1 inch pieces Put into a big bowl Add blueberries and strawberries Enjoy!

Thank you to all who participated in this Future Chefs Culinary Celebration Sodexo Child Nutrition

Judges

Team Leaders

High School Culinary Student Helpers

Schools and Teachers