Tate High School
Pro-Start Culinary Students

Instructor, Carolyn Russell
1771 Tate Road, Cantonment, FL
850-937-2300

Sausage Dip, Pesto Party Squares,
Lattice-Topped Chicken Broccoli Sandwich, Tuxedo Brownie Squares

Sausage Dip

In a large skillet, sauté onion and garlic. Add ground beef and sausage to the skillet. Brown meat and drain off grease. Cube the processed cheese and add to the skillet. Cook on low heat until cheese is melted. Add the soup and jalapeno relish. Mix well. Serve with dip size corn chips or cubed farmers bread. Yields: 2 qts. (Dip may be frozen)

Return to top.

Preheat over to 325 degrees. Finely crush crackers in a sealed plastic bag, using a rolling pin. In a 1 qt. mixing bowl, combine cracker crumbs and butter. Mix well. Press crumb mixture onto the bottom of a 9" x 13" baking dish. Bake for 15 minutes. Mix cream cheese and pesto, using a wire whisk. Mix well. Add 1/3 cup sour cream and eggs. Whisk until smooth. Pour mixture over crust. Bake 20-25 minutes or until center is set. Cool slightly. Carefully spread remaining sour cream over hot filling, using skinny scraper. Cool. Refrigerate at least 3 hours. Just before serving, cut into squares, sprinkle with green onions and tomato. Yields: 40 squares.

Return to top.

• 2 cups chopped cooked chicken
• 1/2 cup red bell pepper, chopped
• 1 pkg. (10 oz.) frozen chopped broccoli, cooked
• 1 cup shredded cheddar cheese
• 1/3 cup mayonnaise
• 1 tsp. lemon zest
• 1/2 tsp. ground nutmeg
• 2 pkg. (8 oz each) refrigerated crescent rolls
• melted butter

Preheat oven to 375 degrees. In a 2 qt. mixing bowl, cube 2 cups cooked chicken. Add chopped red bell pepper, cooked chopped broccoli, cheese, mayonnaise, lemon zest, salt and nutmeg. Mix well. On a 9" x 13" cutting board, unroll crescent dough, press perforations and seams together to seal. Roll dough into the shape of the cutting board – 9" x 13". Along the 13" side of the dough, cut 1 inch wide strips into the dough about 2 inches (leaving a solid strip in the middle). Place chicken mixture in the middle of the 9 x 13 dough forming the shape of a log. Take 1 inch strip of dough in each hand, folding dough strips over and sealing the ends by pinching together. Brush the top of the dough with melted butter. Bake 20-25 minutes. Yields 8 servings.

Return to top.

• 1 pkg. (21 oz.) brownie mix (your favorite)
• 1/2 cup seedless raspberry jam
• 2 cups fresh raspberries (or frozen, without syrup, thawed and drained), divided
• 8 oz. chocolate chips
• 3 squares (1 oz. each) cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup milk
• 1 container (8 oz.) frozen whipped topping, thawed
• Chocolate curls (optional)

Preheat oven to 350 degrees. Lightly spray bottom of a 9" x 13" pan. Prepare and bake brownie mix according to package directions. Cool completely. Spread jam onto brownie. Arrange 1 1/2 cups of fresh raspberries evenly over the jam, saving 1/2 cup for garnish. In a microwave dish, microwave the chocolate on HIGH for one minute. Stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred. Cool slightly. Combine cream cheese and powdered sugar in a 2 qt. mixing bowl. Mix well. Gradually whisk melted chocolate and milk with a whisk. Fold in whipped topping. Spread carefully over raspberries. Refrigerate for one hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls. Store covered in the refrigerator. Yields: 15 servings.

Return to top.