LIBERTY PERRY TEACHER'S LUNCHEON

LIBERTY PERRY TEACHER'S

ALUMNI LUNCHEON MENU

Lori's "Best Slow Cooker Cream Corn"

Every year, the retired teachers from Liberty Perry Teachers Association are invited back for a special recognition and luncheon prepared by the Culinary Arts Classes at Wapahani High School, led by Mrs. Jane Evans.

This year, the recipes for some of your favorite dishes are included!

Melinda's Salad

1 head of iceberg lettuce

1/2 head of red lettuce or whatever kind of green you prefer

4 green onions chopped

7 slices of cooked bacon. Break into crumbs

1/4 c. toasted almonds

1/4 c. toasted sesame seeds

Dressing:

2 tablespoons vinegar

2 tablespoons white sugar

2 tablespoons vegetable oil

Pepper to taste

Shake until sugar is dissolved

Pour over salad and toss right before serving.

Lori's Cream Corn

Ingredients:

4 (16 oz.) packages of frozen corn

3 (8 oz.) packages of cream cheese, cubed

1 cup butter, cut into pieces

1/2 cup white sugar

6 slices American Cheese

1/2 cup milk

In a 6 quart slow cooker, combine all of the ingredients. Cover and set to low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, do not use high setting.

Yields: 20 servings

Not a diet food, more of a dessert than a vegetable!

Marinated Rosemary Chicken

Ingredients:

1/3 cup reduced-sodium soy sauce

1/4 cup lemon juice

2 tablespoons olive oil

4 garlic cloves, minced

4 tablespoons minced fresh rosemary

or 4 teaspoons dried rosemary, crushed

1 broiler/fryer chicken (3 pounds), cut up and skin removed

In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from chicken.

Place chicken in an ungreased 13-inch x 9 in. x 2 in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes rotating once.

Immediately grill chicken, covered, over indirect medium heat for 5 minutes. Turn; grill 8-10 minutes longer or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.

Jane's Dutch Apple Pie

4 cups sliced apples

1/2 c. sugar

1 tsp. cinnamon

3/4 c. flour

1/3 c. soft butter - do not melt

1/3 c. sugar

Heap sliced apples in a 9-inch pastry. Sprinkle over apples:

1/2 cup sugar mixed with 1 teaspoon of cinnamon.

Make a crumb mixture of 1/2 cup sugar, 3/4 cup flourand 1/3 cup soft butter. Sprinkle over too, and bake pie at 375 degrees for 50 minutes or until bubbly brown.

I double the crumb mixture! Jane