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Al's Georgia Peach Cobbler
Recipe by Al King, 2nd year student
and semi finalist in the Betty Crocker
"Recipes from the Soul" contest.

1 can- 28oz. sliced peaches, drained

1 cup- self rising flour

1 cup- milk

1 cup- granulated sugar

1 cup- graham cracker crumbs

1 cup- chopped pecans

4 oz.- melted butter

3 tsp. cinnamon sugar

1 cup-brown sugar

pan spray

Preparation

Heat oven to 350 F
Spray pan lightly with pan spray.
Combine graham crackers, brown sugar, pecans and butter and mix throughly.
Spread mixture evenly into the greased baking pan.
Spread peaches evenly on top of crumb mixture.
Sprinkle with cinnamon sugar.
Mix flour, milk, and sugar together and pour over the top of the peaches.
Bake at 350f for 45-50 minutes.

Pastry and Desserts
Mrs. Claus’s Favorite Chocolate Chip Cookies
Yield 236 cookies
Bake at 350F approximately 10 min.

3# 8 oz. Sweet Butter
2# 8 oz. Sugar
1# 14 oz. Light Brown Sugar
22 oz. Eggs
1 Ľ oz. Vanilla Extract

Place the above ingredients in a mixing bowl and cream together until the items are well blended.

1 ľ oz. Salt
1 1/8 oz. Baking Soda
4# 12 oz. All Purpose Flour

Mix all the dry ingredients together by sifting them twice. Then add them to the creamed mixture. Mix them until the ingredients are just blended.

1# 8 oz. Walnuts
5# 10 oz. Chocolate Chips

Add nuts and chocolate chips to mixture and mix together.

Take dough and roll into a cylinder, wrapped in plastic wrap.

Slice about a Ľ" thick

Place slices on an ungreased cookie pan and bake.

Christmas Punch

1 gal. apple cider
1 gal. orange Hi-C
1 gal. apple Hi-C
5 ea. cinnamon sticks
2 tsp. whole cloves
1 cup Red Hot candy
1 cup rum, brandy or whiskey (optional)

Combine all ingredients and simmer for 15-20 min. Strain, serve warm.

Tropical Chicken Salad with Raspberry Vinaigrette
Serves 10

1/2 cup raspberry vinegar

2 tbl. peanut oil

2 tsp. fresh orange zest, finely chopped

1tsp. ground allspice

10 ea. skinless, boneless chicken breasts

1/2 tsp. black pepper

1/2 tsp. paprika

2 oz. white wine

3 ea. avocados, peeled, thinly sliced

1 ea. papaya, seeded, thinly sliced

5 ea. small heads of bibb lettuce, quartered

1 pt. red raspberries, fresh

2 ea. grapefruits, sectioned

2 ea. oranges, sectioned

1tbl. fresh mint, chopped

Mix together the raspberry vinegar with the oil, orange zest and allspice, Put aside in refrigerator.
Mix together black pepper, paprika and white wine.
Add chicken to wine marinade and place in refrigerator for 1 hour.
Remove chicken from marinade and grill until fully cooked. Cool chicken.
Slice chicken on a bias into 5 pieces.
Place 2 wedges of lettuce on each of the 10 salad plates.
Shingle chicken breast on to the plate. Alternate slices of avocado and papaya and place next to the chicken.
Garnish with citrus sections and raspberries. Sprinkle with chopped mint.
Add 1/2 oz. dressing to each plate. Serve immediately.

This is a recipe that we produce in Nutrition and Sensory Evaluation class- CUL 107 and was featured on Florida News Channel's "Florida Room" TV show by Chef Keating, CEC,CCE