Lab 16 (11/20)- Fruit Pizza

Fruit Pizza:

Ingredients:
1 pouch sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Creamy cream cheese frosting
3 1/2 cups assorted colored fresh fruit

Directions:
1. Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.

Lab 15 (11/13)- Pasta Stir-Fry

Pasta Stir-Fry

Ingredients:
I/2 cup of pasta for each member of your group
2-3 cups from the color-vegetable groups (you must have a variety from each group.)

Red Group-
Red peppers (julienne)
Cherry tomatoes (quartered

Yellow/Orange Group -
Carrots (diagonal sliced)
Sweet potato (chopped)

White Group-
Cauliflower (small florets)
Mushrooms (Sliced)
Jicama (diced)
Ginger (1 tsp. minced)
Garlic (1 clove minced)

Green Group-
Celery (sliced)
Edamame soy beans (washed and halved)
Nappa cabbage (shredded)

Blue/Purple Group-
Purple onion (quarter slices)

In a large fry pan, add 3 Tbs. of canola oil. Stir fry all vegetables until crisp-tender. Do not over-cook. Remove excess water and fat from pan. Add pre-cooked pasta and ½ C. of Yoshida’s Gourmet Sauce. Toss to coat all pasta and vegetables*. Serve!!
*Onions, carrots, green pepper and celery take longer to cook. Add these with the garlic at the beginning. Add remaining vegetables after 2-3 minutes.