1910 MENU By: Inna Neves and Isabella Rueda|Miss. Gonzalez and Mrs. Fantuzzo


Chicken à la King


1 (4.5 ounce) can mushrooms, drained, liquid reserved

1 green bell pepper, chopped

1/2 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons chicken bouillon powder

1 1/2 cups milk

1 1/4 cups hot water

4 cooked, boneless chicken breast halves, chopped

4 ounces chopped pimento

1) Cook and Stir drained mushrooms and green peppers in butter or margarine over medium heat for five minutes. Remove from heat.

2) Blend in flour, salt, and peppers. Cook over low heat stirring constantly until mixture is bubbly. Remove from heat.

3) Stir instant chicken bouillon powder, milk, and water and reserved mushroom liquid. Heat to boliling, stirring constantly.

4) Boil and stir for one minute. Stir in chicken breast halves and chopped pimento. Heat through.


Philly Cheesesteak


2 to 2 1/2 pound strip loin, trimmed

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split 3/4 open

Provolone Sauce, recipe follows

Sauteed Mushrooms, recipe follows

Caramelized Onions, recipe follows

Sauteed Peppers, recipe follows

Philly Cheese Steak Directions

1) Place steak in freezer for 30-45 minutes.

2) Remove the meat from the freezer and slice very thinly.

3) Heat griddle or grill pan over high heat

4) Brush steak slices with oil and season with salt and pepper.

5) Cook for 45-60 seconds per side.

6) Place several slices of the meat on the bottom half of the roll,spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.


Moon pies recipe:



12 tablespoons butter

3/4 cup powdered sugar

2 teaspoons pure vanilla extract

1/4 cup cocoa powder

2 tablespoons cornstarch

1 cup all-purpose flour


1/4 cup water

1/4 cup light corn syrup

3/4 cup sugar

2 egg whites

1 tablespoon confectioners' gelatin

2 tablespoons cold water

1/4 teaspoon pure vanilla extract

Chocolate Coating:

12 ounces semisweet chocolate, chopped

2 ounces cocoa butter, or 1/4 cup vegetable oil


1) Preheat oven to 375 degrees Fahrenheit.

2) To make the dough, in a mixer fitted with the paddle attachment, cream the butter until soft and smooth.

3) Add the sugar and continue mixing until well blended.

4) Add the vanilla mix until light and fluffy.

5) In a separate bowl, stir together the cocoa powder , corn starch and flour.

6) With the mixer running a low speed Add the dry ingredients to the butter mixture and blend just until combined

7) Form the dough into a disk wrap and chill at least 2 hours or overnight

8) On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it.

9) Use flour-dipped cookie cutters to cut out 1 1/2 inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies.

10) You can re-roll the scraps. To make them look more like store bought, prick the disks with a fork a little.

11) Bake until crisp, 12 to 14 minutes, then let cool on the pan

12) To make the Marshmallows: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft-ball" stage, or about 235 degrees F.

Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.

Transfer the mixture to a pastry bag fitted with a round tip. Pipe a "kiss" of marshmallow onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.

13) To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.


Watergate Salad


1 (3.4 ounce) package instant pistachio pudding mix

1 (8 ounce) can crushed pineapple, with juice

1 cup miniature marshmallows

1/2 cup chopped walnuts

1/2 (8 ounce) container frozen whipped topping, thawed


1) In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping.

2) Chill for about 2hr.


Fluffy Marshmallow Creme


1 egg white at room temperature

3/4 cup light corn syrup

1/4 teaspoon salt

3/4 cup sifted confectioners' sugar

2 1/4 teaspoons vanilla extract


Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.



Royal Fizz


1 egg white from 1 small egg

1/4 cup gin

2 tablespoons fresh lemon juice

2 tablespoons Simple Syrup, recipe follows

Champagne or sparkling wine, to taste

1 cup sugar

1 cup water


Watch how to make this recipe.

Place the egg white, gin, lemon juice, and Simple Syrup in a shaker filled with ice. Shake vigorously until frothy and cold, and strain into a tall, skinny glass. Top with Champagne and serve.

Simple Syrup:

In a small saucepan, simmer sugar and water over low heat until sugar is dissolved. Allow to cool, and store in the refrigerator.

Read more at: http://www.foodnetwork.com/recipes/claire-robinson/royal-gin-fizz-recipe.html?oc=linkback

Golden Fizz


1 (1/2 ounces) gin

3/4 ounce fresh lemon juice

1 (1/2 ounces) rich simple syrup

1 ounce egg, beaten

1 bottle club soda or seltzer


Shake all ingredients except the soda with ice long and hard to completely emulsify the egg. Strain into a fizz or highball glass without ice, and top with the club soda.


Silver Fizz


1 pink grapefruit, such as Ruby red

2 ounces vodka

Prosecco, for serving


Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest.

Read more at: http://www.foodnetwork.com/recipes/patricia-heaton/silver-fizz-cocktail.html?oc=linkback

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