Monday, October 8, 2012

Teachers seem to have a way of keeping things just in case it can be used for something in the future. That’s the way I am with recipes. Years ago I began clipping recipes from magazines and newspapers and printing recipes I found online. I have to admit my recipe collection is not as organized as I’d like it to be, but if I dig long enough, I can probably find what I’m looking for.

The following are some recipes I’ve collected over the years, all given to me by my teacher friends at Capitol View Elementary where I began teaching. Teachers are good friends to have. Most are organized and willing to share ideas whether it be lesson plans or recipes.

Fat-Free Apple Coffee Cake
Amy Prideaux

As I was going through recipes I’ve clipped over the years, a bright pink paper in the shape of a pig, popped out at me. Most write their recipes on recipe cards, but not my late friend, Amy Prideaux. Amy was a special-education teacher at Capitol View Elementary in Des Moines. For several years Amy and I taught together, and one year our classrooms were next door to each other.

There were so many good qualities about Amy. She was a dedicated teacher and a wonderful friend. My memories of her include lots of laughs and happy times. Amy died tragically in a car accident on the icy interstate on her way to a concert in Omaha in December 2005.

Amy is remembered by her family and friends as cheerful and putting forth the extra effort in everything she did. When I found this recipe for fat-free coffee cake written on pig paper, I smiled and thought of my friend.

In a bowl, combine:
½ cup brown sugar
¾ cup apples, chopped
1 teaspoon cinnamon
In a separate bowl, combine:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
In a large bowl, mix by hand:
1½ cups non-fat yogurt
¾ cup sugar
½ cup egg substitute or 4 egg whites
Add flour mixture to last bowl and combine all ingredients (except apples). Spray a tube pan with non-stick spray. In pan layer batter, then apples, batter, apples, batter. Bake in a preheated 350 degree oven for 70 minutes.

Mocha Cake
Gwen Oswald

After hearing the news of Amy’s death, my friend, Licia Pettit, called to say KCCI wanted to talk to some of Amy’s friends for the nightly news. Licia and I planned to meet at the home of our friend, Kevin Oswald, and his wife, Gwen. At the time Amy, Licia, Kevin and I all taught at Capitol View and we were all good friends, a bit of a foursome. The on-camera interview was a little nerve-wracking, but we all did our best to share our fond memories of Amy. We were all still in shock. That evening, Kevin’s wife, Gwen, a dentist and accomplished gardener and baker, offered us a slice of this cake.

Prepare cake batter using one Extra Moist Devil’s Food cake mix according to package directions except use milk instead of water. Bake in two greased 9-inch round cake pans.

3 cups heavy cream
1½ cups powdered sugar
½ cup sifted unsweetened cocoa
1/8 teaspoon salt
2 teaspoons instant coffee
Combine all ingredients, let sit for 30 minutes then beat until stiff. Slice cake layers to make 4 layers then frost between each layer.

Firehouse Gruel aka John’s Jambalaya
Jill Roehrick

Ten years ago at Capitol View, a fellow teacher, Jill Roehrick, brought this dish to a staff potluck. Everyone loved it and asked for the recipe so Jill sent it out via email. Jill’s husband, John, is a firefighter for Des Moines, and he serves up this “stick to your ribs kind of meal” at the firehouse from time to time.

1 tablespoon shortening
2 tablespoons flour
2 polska kielbasa or other sausage (cut into bite-sized pieces)
1 green pepper, chopped
3 lbs medium frozen shrimp, peeled and deveined
2 (14 oz) cans diced tomatoes with juice
2½ cups water (you will probably need to add more as the rice cooks)
1 large onion, chopped
1 clove garlic (you can add more if you like)
2 tablespoons fresh Italian parsley, chopped
2 cups uncooked rice
2 tablespoons Worcestershire sauce
1¼ teaspoons salt
½ teaspoon thyme
¼ teaspoon red pepper
Melt shortening in a large, heavy Dutch oven. Add flour and stir until blended; then add sausage and bell pepper. Cook 5 minutes. Add shrimp, tomatoes, water, onions, garlic, and parsley. Bring to a boil, add rice and stir in Worcestershire sauce, salt, thyme, and red pepper. Cover and simmer for 30 minutes or until rice is tender. At this point you may need to add more water. Keep a close eye on it and stir frequently. The finished product should have the consistency of gruel. This dish can be kept warm in a crockpot.

Baked Sour Cream Chicken
Molly Hagkull

In 2004 the staff at Capitol View threw me a bridal shower and presented me with a collection of favorite dinner recipes of my colleagues. Molly was a second-grade teacher at the time, but now stays home with her two boys and teaches Kindermusik. This summer Kellan had the opportunity to take a music class with Molly and he loved it.

1½ cups low-fat sour cream
½ teaspoon of each: paprika, salt, tarragon, thyme, garlic powder
6 chicken breasts
1 ½ cups cornflake crumbs

Whisk together sour cream and herbs and spices. Use mixture to coat chicken breasts. Then roll in cornflake crumbs. Spray 9 x 13 baking dish with non-stick cooking spray and arrange chicken in a single layer. Preheat oven to 350 degrees and bake chicken for 40-50 minutes.