Pine Forest High School
Pro-Start Culinary Students

Instructor, Jane Phillips
2500 Longleaf Drive, Pensacola, FL
850-941-6150

Cream Cheese Stuffed Mushrooms, Lemon Ginger Chicken with Angel Hair Pasta
Chocolate Crepes

Cream Cheese Stuffed Mushrooms

• 2 lbs. medium mushrooms
• 6 Tbsp. margarine
• 1 – 8 oz. pkg. cream cheese, softened
• 1 cup mozzarella cheese, grated
• 1/4 cup cheddar cheese, grated
• 2 Tbsp. chopped onion
• 2 Tbsp. each green, yellow, and red pepper, chopped
• 1 large clove of garlic, chopped
• Garnish with sliced pimento

Remove mushroom stems. Chop enough stems to measure 1/2 cup. Cook half of mushroom caps in 3 Tbsp. margarine over medium heat for 5 minutes; drain. Repeat with remaining mushroom caps and margarine. Combine cream cheese, mozzarella cheese, and cheddar cheese mixing until well blended. Stir in chopped stems, onions, peppers and garlic. Fill mushroom caps. Place on a cookie sheet. Broil until golden brown. Makes approximately 2 1/2 dozen.

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• 2-4 cloves garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3 Tbsp. lemon juice
• 1 Tbsp. ginger, minced
• 2 boneless chicken breasts
• 2 tsp. paprika
• 4 Tbsp. butter
• 4 tsp. cooking wine

In a medium bowl, mix garlic, salt, black pepper, lemon juice and ginger. Stir well. Coat chicken with mixture and sprinkle paprika over chicken. Marinate for 5-7 minutes. Heat butter in a sauté pan. Place chicken and cooking wine in the sauté pan and cook for 10-12 minutes or until golden brown.

Stir-Fried Vegetables and Angel Hair Pasta:

• 1/4 cup butter
• 1/2 each medium red, green, and yellow bell pepper, sliced
• 2 green onions, coarsely chopped
• 2 Tbsp. cooking wine
• 1 – 8 oz. pkg. Angel Hair pasta, cooked
• 1/2 tsp. garlic powder
• 1 tsp. basil leaves, dried
• Salt and pepper to taste

Melt butter in a sauté pan and add peppers, onions and wine. Saute over medium heat for 2-3 minutes. Add pasta and toss with garlic powder, basil, salt and pepper, combining well. Arrange pasta and vegetables on platter with chicken.

Lemon Sauce:

• 4 Tbsp. lemon juice
• 1 cup water
• 2 tsp. sugar
• 2 Tbsp. cornstarch
• 1 green onion, diced

Combine lemon juice, water, sugar and cornstarch in a saucepan and bring to a boil. Add green onions and cook only until thickened. Pour over cooked chicken. Garnish with lemon slices and onion flowers.

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• 1 1/4 c. whole milk
• 3 eggs
• 3/4 c. flour
• 1/4 c. cocoa powder
• 1/2 c. sugar
• 2 Tbsp. melted butter
• 1 tsp. Salt

Blend all ingredients with a wire whisk or use a food processor. Process for approximately one minute. Scrape the sides and process an additional 30 seconds if using a food processor. Allow the batter to rest for at least 5 minutes. Heat a 5-6 inch non-stick pan. Ladle about 3 Tbsp. of the batter into the pan and cook on the first side until the edges start to look dry. Turn the crepe once and cook briefly on the second side. Repeat until all the batter is cooked. Keep warm until needed or wrap well and freeze for up to 3 months. Yield: 24 crepes

Fruit Dip:

• 1 – 8 oz. Package cream cheese
• 1 – 8 oz. Carton sour cream
• 1 1/2 cups. Powdered sugar
• 1/2 cup milk

Mix cream cheese until creamy then add sour cream and sugar. Mix until well combined. Add milk gradually for a creamy consistency. Yield: approximately 2 cups

To assemble crepes, fold crepes into a cone or cylinder shape and fill with fresh fruit, fruit pie filling, cream, or any other filling of choice. Arrange on a plate and decorate with fruit dip. Garnish with mint, fresh fruit, etc. Store in refrigerator before serving.

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