cucumber salad

Tools:
Cutting board
Sharp knife
mixing bowl
measuring cup
Tablespoon

Ingredients:
4 Kirby cucumbers
2Tbsp fresh dill
8oz sour cream





Directions:
Slice cucumbers in half lengthwise then thinly slice them.  You should be able to see through them.  Add fresh dill and sour cream. Lightly toss in bowl. Rest in fridge for 20 minutes. 

tzatziki sauce

Tools:
Blender
Cutting board
Sharp knife
mixing bowl
Tablespoon
Large spoon

Ingredients:
2 English cucumbers (seeded, peeled, diced)
16oz plain Greek yogurt
3 cloves garlic
1Tbsp fresh chopped dill
2Tbsp olive oil
1/2 lemon, juiced
salt and pepper to taste

Directions:
If English cucumbers are not available, get regular cucumbers, peel and seed them.  Add everything but the yogurt in the blender. Blend till smooth.  Pour into mixing bowl and with a large spoon add the yogurt and mix by hand.  Do not be rough with hand mixing, sauce should be lumpy from the yogurt, not runny.

Taco Dip

Tools:
mixing bowl (non metal)
fork
whisk
fridge
microwave

Ingredients:
1 brick cream cheese
1 16oz tub sour cream
1 packet taco seasoning

Directions:
 Put cream cheese in bowl, microwave in high for 20 seconds to soften cheese. Mix with a fork to break down.  Add sour cream and mix again, make sure to get all the lumps out.  Add seasoning mix and whisk a third time.  Fridge for a half hour.  Garnish with cheese, lettuce, salsa and eat with tortilla chips.

Vanilla Cream cheese Mousse

Tools:
2 mixing bowls
1/4 measuring cup
hand mixer
1 Tbsp
Fork
Cake Spatula

Ingredients:
1 1/2 cup heavy cream
1/2 cup sugar
1 Tbsp Vanilla
4oz cream cheese (half a block)

Directions:
Add cream, vanilla and 1/4 cup sugar to a mixing bowl. In a seperate mixing bowl add cream cheese and remaining sugar.

Blend cheese and sugar till smooth with a fork.  With a mixer on medium, blend cream mixture till stiff peaks form. 3-5 minutes.  Add 1/2 and cheese mixture to whipped topping, blend again with mixer.  With the cake spatula, lightly mix in remaining cheese mix. Fridge for 2 hours or freezer for 15 minutes.

Over Easy Eggs

Tools:
Frying Pan
Spatula

Ingredients:
3 eggs
1Tbsp butter or margarine
 salt/pepper to taste



Directions:
Heat pan to medium.  Put in butter, coat bottom on pan while melting.  Crack eggs into pan softly as to not beak the yolk.  Once the eggs white actually turn white you can flip them, this is kinda tricky so I use a curved spatula.  Cook about the same about of time . Slide out of pan and onto a plate.  Salt and pepper if desired.

Meatballs

So by now everything i've shown you has been pretty easy to do. So lets try something a little more difficult.  My Grandmother taught me this recipe.  Only problem i was taught to cook this by eye and not measure anything.

Tools:
Large Mixing bowl
Baking sheet
Sharp knife

Ingredients:
1lb meatloaf mix (mix of ground veal, pork and beef)
2 eggs
slash of milk
roughly 1-1 1/2 cup italian bread crumbs.
small spoonful of garlic, oregano, italian seasoning, parsley, salt and pepper
1 large handful of shredded parm cheese

Directions:
Put all ingredients into the large bowl and mix by hand.  Your hand will become very very cold so switch hands often.  Once mixed, put on baking sheet and flatten so that the meat mix is even with the top of the baking sheet.  Cut mix into even square and round them into meatballs.  Cook at 400 for 20 minutes. Vent the room well, a lot of grease form in the pan. remove from oven, leave on hot baking sheet for 10 minutes. Scrap the bottom of the pan with a metal spatula if possible to prevent them from breaking while removing them. 

Irish Potatoes

Tools:
icing tool
measuring cups
small mixing bowl
mixer
large ziplock bag
baking sheet


Ingredients:
8 oz cream cheese
2 lbs powdered sugar
1 stick of melted butter
1 teaspoon of vanilla
1/2 bag of coconut
Ground Cinnamon

Directions:
Mix cream cheese, powdered sugar, butter, coconut and vanilla.
*Tips*
*Hand mix until starts to firm (or sugar will fly everywhere)
*Can mix all ingredients EXCEPT coconut together and fold in coconut at end. Our family is fussy so 1/2 batch made with coconut and 1/2 made without - because of this only used 1/4 bag of coconut.

Let cool in refrigerator for 1 hour.

Roll in teaspoon-size football shapes. Then place handfuls in a baggie filled with ground cinnamon and shake to coat well. Refrigerate when completed.