Tagged: cheese

Cheesy Chicken Pancakes

Shared by the family of Natasha Jones (Class of 2015)

Cheesy Chicken Pancakes

Ingredients (makes 8 pancakes):
For pancakes:
– 1 cup plain flour
– 1 ¼ cup milk
– 2 eggs
– a knob of butter
For filling:
– 20 g butter
– 1 small brown onion, finely diced
– 2 tbsp plain flour
– ¾ cup cream
– ½ cup stock
– 1 ½ cups cooked shredded chicken (poach the chicken, and use the stock)
– 2 tbsp parsley, finely chopped
– 1/3 cup grated Parmesan cheese

1. Sift the flour and salt together in a bowl, and make a well in the centre. Break in the egg and beat with a wooden spoon, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
2. Spear a knob of butter with a knife to use to grease the frypan. Rub the hot frypan with a little butter, then ladle a little batter, enough to thinly coat the frypan. Cook 1-2 mins, then flip and cook the second side. Transfer to a warm plate.
3. Melt butter in a frying pan and fry onion until soft. Add flour and cook for 1 minute. Reduce heat to low and gradually stir in combined cream and stock. Bring to a simmer, add chicken and cook 5 minutes until thickened. Remove from heat, add parsley and cool for 5 mins.
4. Pre-heat grill on medium high. Fill each pancake with ¼ cup filling, and roll up to enclose. Place in a greased ovenproof dish. Top with cheese. Grill 5 mins until cheese is melty and golden. Sprinkle with extra parsley and serve.

Taco Soup

Shared by the family of Kianu Taylor (Class of 2015)

– 1 can kidney beans
– 1 can whole kernel corn
– 1 can diced tomatoes
– 1 can tomato sauce
– 1,5 pounds hamburger
– 1 chopped onion
– 1 package taco seasoning
– 1 small container of sour cream
– Cheddar cheese
– 1 small bag of taco chips

Brown hamburger and chopped onion. Add remaining ingredients (do not drain cans) and bring to boil. Serve topped with sour cream, grated cheese, and taco chips.

Ham and Olive French Cake / Cake Aux Olives et Jambon

Shared by the family of Sarah Grippay (Class of 2015)

Ham and Olive Bread

Ingredients (makes 8 to 12 servings)
– 6 oz (or a little more than a cup) of pitted and non-stuffed green olives (Manzanilla or anything you like)
– 2 cups and 3 tbsp of all purpose flour
– 1,5 tsp baking powder
– 1/4 tsp salt
– 4 large eggs, at room temperature
– 3/4 cup whole milk
– 1 cup of white wine
– 1/2 cup vegetable oil
– 1/4 cup olive oil
– 7 oz smoked ham (like a smoked Virginia ham or black forest smoked) cut in 1/2 inch thick
– 6 oz Gruyere cheese (if you can’t find Gruyere, you can use Emmental, Comte or Beaufort)
– 1/2 tsp freshly ground pepper

1. Preheat the oven 190°C. Butter and flour an 11-inch long loaf pan. In a saucepan, boil 2 cups of water. Drain the olives, and when the water is boiling, drop them in for 2 minutes, to blanch them (it takes off that briny taste). Drain them and roughly chop them. Set aside.
2. Sift the flour, baking powder and salt together. Transfer to a bowl. Add the eggs, one at a time. Add milk, wine and both vegetable and olive oil. The consistency will be very liquid, which is normal.
3. Dice the ham into 1/2 inch cubes and combine to the dough. Grate the Gruyere cheese and combine. Finally, add the pepper and olives, combine well and transfer to the loaf pan.
4. Bake in the oven for 50 minutes to 1 hour, until a knife inserted comes out clean. Because there is so much liquid in the recipe, it will be very bubbly and the blade of your knife will be somewhat wet, but there should not be any uncooked dough. The top should be brown. Don’t worry if the inside of the cake looks uncooked. That’s exactly how it’s supposed to be!
5. Resist the temptation to take the loaf out of the mold right away and allow to cool for an hour. Serve cut in slices for lunch or dinner, along with a simple green salad and vinaigrette, or cut in thick 1 inch cubes, as an appetizer, along with drinks. Enjoy lukewarm or cold.

Kraft Dinner Casserole

Shared by Monna McDiarmid

This is a variation on Mac and Cheese (we call it “Kraft Dinner” in Canada) that I learned how to make when when I was in middle school.  My mom was not a big fan of Kraft Dinner… the only way that she would serve it was as the base to a casserole.

– 1 package of Macaroni and Cheese/Kraft Dinner
– 1-2 cups of grated cheddar or mozzarella

1. Prepare Kraft Dinner as per the instructions on the box.
2. Use a glass casserole dish and cover the bottom with a layer of Kraft Dinner (about half of your mixture).
3. Cover the KD with a thinner layer of grated cheese.
4. Place the rest of the KD on top of the grated cheese layer in the pan.
5. Cover the KD with your remaining grated cheese.
6. Cook the casserole in the oven (pre-heated to 350 Fahrenheit) for 10-15 minutes.
7. If you want a crispy top layer you can turn the temperature up to broil for a minute. You have to watch the oven very carefully as it only takes a moment to burn.

Broccoli and Cheese Casserole

Shared by Monna McDiarmid

This is one of my mom’s favourite recipes. We always have it with Christmas and Thanksgiving dinners.

– 1 10 oz broccoli – well cooked
– 1 can mushroom soup
– ½ cup grated cheese
– ¼ cup milk
– ¼ cup mayonnaise
– 1 egg beaten
– ¼ cup dry, fine, bread crumbs
– 1 tbsp. melted butter

Cook broccoli and drain. Stir soup and cheese.  Gradually add milk, mayonnaise and egg.  Stir to blend. Pour over broccoli combine crumbs and melted butter, sprinkle on top.  Bake at 350 degrees F until heated, approximately 35 minutes.

Mr. Priebe’s Never Fail Salad

Shared by Monna McDiarmid

Some people get bummed out about making salads. Maybe that is because they always make the same salad so they are BORED… or maybe it’s all that chopping. The thing is that salad does not have to be boring OR hard work. Here is our friend Jay Priebe’s secret to great salads…

– a leaf (Romaine lettuce, iceberg lettuce, spinach etc.)
– a fruit (fresh or dried – raisins, apple, pear, mango, tangerine, cranberry, tomato (yes, a tomato is a fruit), strawberry)
– a nut (peanut, cashew, almond slivers)
– a cheese (cheddar, feta, goat cheese, parmesan, asiago, mozzarella)
– a salad dressing

Favourite variations:
– Romaine lettuce, thin slices of fresh pear, cashew halves, small chunks of blue cheese served with an oil and vinegar dressing (Monna McDiarmid)
– Baby spinach leaves, pistachio nuts, chunks of blue cheese chunks, cubes of grapefruit, and a salad dressing made of balsamic vinegar, olive oil and maple syrup. (Jay Priebe)

Spinach and Feta Cheese Pizza

Shared by Monna McDiarmid

– 2 Splendido pizza shells and tomato sauce
– Mozzarella cheese
– Spinach
– Feta cheese

Apply tomato sauce on top of pizza shells. Wash spinach and spread over tomato sauce. Apply a thick layer of mozzarella cheese. Crumble feta cheese on top. (Wash feta first)  Cook at 400 degrees F for approx. 15 minutes until cheese bubbles.