DECEMBER 2011

CA
CAREER AND TECHNICAL EDUCATION

1/3 cup baking cocoa

2 cups confectioners' sugar
1 ½ teaspoons vanilla extract
1 tablespoon brewed coffee
2 tablespoons milk
Recipes from Mrs. Sherry A. Key, Director 1 cup chopped salted roasted peanuts or 1 cup
Career and Technical Education chopped pistachio nuts
Festive Corn Bread (diabetic) 1 medium jar maraschino cherries (colors of your
Ingredients choice) – chopped (drained well)
1 ¾ cups cornmeal Directions
4 teaspoons baking powder Line a 15-in. x 10-in. x 1-inch baking pan with
2 eggs parchment paper; grease the paper. Place egg whites
¼ cup green chilies in a small mixing bowl; let stand at room
¼ cup vegetable oil temperature for 30 minutes. In a large mixing bowl,
1 cup all-purpose (plain) flower beat egg yolks on high until light and fluffy.
1/3 cup SPLENDA Granular Gradually add 1/2 cup sugar, beating until thick and
½ cup diced red bell peppers lemon-colored. Combine flour, cocoa and salt;
1 teaspoon salt gradually add to egg yolk mixture until blended.
1 cup frozen corn kernels
1 ¾ cups low-fat buttermilk Beat egg whites on medium until foamy. Add cream
Directions of tartar; beat until soft peaks form. Gradually add
Preheat oven to 350 degrees F. Blend dry remaining sugar, beating on high until stiff peaks
ingredients in a large bowl.  Add buttermilk, oil, form. Stir a fourth into chocolate mixture. Fold in
eggs.  Stir well.  Add remaining ingredients.  Mix remaining egg whites until no streaks remain.
well for 3 minutes. Pour into greased 8x8 baking
pan.  Bake 50-60 minutes. Serves 20 Spread batter evenly in prepared pan. Bake at 350
Calories 110, Fat 3.5g, Protein 3g, Carbohydrates degrees F for 12-15 minutes or until cake springs
17g, Sodium 220 mg. Fiber 1 g, Cholesterol 20 mg. back (do not over bake). Cool for 5 minutes; invert
onto a linen towel dusted with confectioners' sugar.
Yule Log Peel off parchment paper. Roll up in the towel,
Ingredients starting with a short side. Cool on a wire rack.
5 eggs, separated
1 cup sugar, divided In a mixing bowl, mix first six frosting ingredients
½ cup cake flour until smooth, stir in peanuts or pistachio nuts and
¼ cup baking cocoa cherries – may be slightly thick.  Spread evenly
¼ teaspoon salt within ½ inch of edges.  Roll up Again, Place on
½ teaspoon cream of tartar serving platter and chill.
Butter Cream Filling/Frosting Variation
Ingredients Repeat butter cream filling leaving out peanuts and
1/3 cup butter, softened cherries, frost cake, use a fork, make lines

Alabama Department of Education, Joseph B. Morton, State Superintendent of Education Career and Technical Education, Sherry Key, Director

No person shall be denied employment, be excluded from participation in, be denied the benefits of, or be subjected to discrimination in any program or activity on the basis of disability, sex, race,
religion, national origin, color, or age. Ref: Sec. 1983, Civil Rights Act, 42 U.S.C.; Title VI and VII, Civil Rights Act of 1964; Rehabilitation Act of 1973, Sec. 504; Age Discrimination in
Employment Act; Equal Pay Act of 1963; Title IX of the Education Amendment of 1972: Title IX Coordinator, P.O. Box 302101, Montgomery, Alabama 36130-2101 or call (334) 242-8444.
resembling tree bark (may be frozen until ready to
use). When sliced the salty/sweet taste makes an
elegant “log dessert”.  Directions
*Note:  In a hurry?  Grab two cans of chocolate
frosting, use as filling adding cherries and peanuts or
pistachio nuts and use second can as frosting.  of chocolate ice cream and ½ cut Toffee Bits.
Recipes from Dr. Nan Burgess, Education
Administrator – Family, Human Services,
Hospitality and Tourism, and Education
(FHSHTE)
Swiss Cheese Bacon Dip
Ingredients
10 slices bacon (optional)
8 oz. cream cheese (softened)
1/2 cup mayonnaise
2 teaspoons Dijon (style mustard)
11/2 cups Swiss cheese (shredded)
4 green onions (chopped)
1/2 cup almonds (smoked, chopped)
Directions
Preheat oven to 350 degrees F. Cook bacon and
crumble. Mix mayonnaise, Dijon mustard, Swiss
cheese and green onions in a 1 quart casserole dish.
Sprinkle the almonds over the mixture. Bake 10 - 12
minutes.
The Chocolate Candy Mix
Ingredients
1-16 oz. white almond bark
5 oz. Reese's peanut butter chips (half of a bag)
5 oz. Chocolate chips (half of a bag)
2-3 cups roasted peanuts
Mini cupcake holders
Directions
Melt first three ingredients in the microwave for 2
minutes. Take out and stir well. Continue to heat a
few second at a time until melted. Mix in nuts and
cover well. Teaspoon into cupcake holders one
teaspoon at a time. Works best if holders are sitting
in cupcake tins. Chill for a little while but do not
keep refrigerated unless it is warm in the room and
candy starts to melt. Recipe makes about 50 pieces.
Macaroon Ice Cream Torte
Ingredients
24 macaroon cookies, crumbled
1 cup chocolate-covered, English Toffee Bits or 4
Heath candy bars (1.4 oz. each)
1 quart coffee ice cream, softened
2
1 quart chocolate ice cream, softened
Hot Fudge topping, warmed
For crust sprinkle a third of crumbled cookies into
an ungreased 9-inch springform pan. Top with 2
cups of coffee ice cream, a third of cookies, 2 cups
Repeat layers. Cover and freeze until firm. May be
frozen for up to 2 months. Remove from the freezer
10 minutes before serving. Remove sides of pan.
Cut into wedges; drizzle with Hot Fudge topping.
Yield: 12-16 servings.
Coconut Macaroons
Ingredients
14 oz. sweetened shredded coconut
2 extra-large egg whites
¼ teaspoon kosher salt
14 oz. sweetened condensed milk
1 teaspoon vanilla
Directions
Preheat the oven to 325 degrees F. Combine the
coconut, condensed milk, and vanilla in a large
bowl. Whip the egg whites and salt on high speed
in the bowl of an electric mixer fitted with the
whisk attachment until they make medium-firm
peaks. Carefully fold the egg whites into the
coconut mixture. Drop the batter onto sheet pans
lined with parchment paper using either a 1 ¾ inch
diameter ice cream scoop or 2 teaspoons. Bake for
25 to 30 minutes, until golden brown. Cool and
serve.
Fancy Chicken Log
Ingredients
16 oz. cream cheese softened
1/3 cup chopped celery
1 tablespoon A-1 sauce
¼ cup chopped parsley
1 ½ cups chopped cooked chicken
1/3 cup chopped pecans
Directions
Combine cream cheese and A-1 sauce in a bowl; mix
well. Stir in chicken, celery and half the parsley.
Shape into 9-inch log. Wrap and chill the Chicken
Log for 4 hours to overnight. Mix pecans and
remaining 2 tablespoons parsley in bowl. Roll
chicken log in mixture. Place on serving dish.
Serve with crackers.
Recipe from Ann Gilmore, Executive Director
Alabama ACTE
This recipe for orange slice cookies was given to me
by Mrs. Willie Frederick who was the mother of
Mrs. Sue Shackelford, retired Family and Consumer
Sciences Teacher at Hackleburg High School. These
cookies are delicious. I always get compliments on
them and a request for the recipe.
Orange Slice Cookies
Ingredients
1 (18 oz.) box butter cake mix
22 candy orange slices
2 cups chopped pecans
2/3 cup vegetable oil
2 eggs
Directions
Cut each orange slice in 10 to 12 pieces; chop
pecans. In mixing bowl, put cake mix and oil. Add
beaten eggs; mix. Add orange slices and mix. Add
pecans and mix. Drop by spoon on greased cookie
sheet. Cook at 350 degrees for 10 minutes or until
slightly brown.
Recipes from Chef Judy Brown, Education
Specialist
Banana Pudding
Ingredients
1 can Eagle Brand Milk
1 (8 oz.) Container of Cool Whip
1 small pkg. Vanilla instant pudding
6 Bananas
1 box Vanilla Wafers
2 cups Milk
1 teaspoon Vanilla flavor
Directions
Mix together Cool Whip and Eagle Brand milk.  I
use a mixer to make sure the milk is mixed
properly.  Add one small package of vanilla pudding
(instant) and add slowly 2 cups of milk as you use
the mixer on slow.  Add vanilla flavor.  In a fresh
container, create a layer of vanilla wafers on
bottom.  Place a layer of round cut bananas on top.  2 deep baked pie shells (cooled)
Pour a layer of pudding mixture on top.  Repeat.  Directions
Sprinkle wafer crumbs on top (Optional).  Cream peanut butter and cream cheese. Gradually
Refrigerate for 2.5 hours.  I always make the
pudding the night before!  Sets up better.
Enjoy!
Ingredients
Sauce Recipe
2 pkgs. Italian Salad Dressing
2 (8-oz) cans Tomato Sauce low sodium
2 (16-oz) cans Tomatoes stewed low sodium
½ cup Green pepper, sliced in thin strips
½ cup Onion, julienne strips
2 teaspoons olive oil
1 pound of low fat/sodium Italian beef Sausage
(sliced in ½ inch circles)
Directions
Sauté onion strips, green pepper strips and Italian
sausage in olive oil until tender. In large pot add
cooked onions, peppers and Italian beef sausage.
Pour in Italian dressing packages, tomato sauce,
tomatoes and stir well. Toss in cooked meatballs.
Simmer uncovered 2-2 ½ hours or until sauce
reaches desired thickness.
Meat Balls:
1 pound lean ground beef
½ cup milk low fat
1 pkg. Italian Dressing
2 whole eggs
1 cup fine dry Italian bread crumbs
Directions
Mix ground beef, milk, 1 package Italian dressing,
bread crumbs, and eggs together. Roll into ¾ - 1
inch diameter balls. Bake at 325 degrees 15 minutes
until done. Toss them in the sauce and continue
recipe.
Hoagie: Use whole wheat Hoagie buns. Slice
nearly through the bun. Add cheese of your choice.
Ladle sauce with both meats onto hoagie. Enjoy!
Peanut Butter Pie and Chocolate Frosting
Ingredients
1- 8 oz. pkg. cream cheese
1- 9 oz. container cool whip
12 oz. peanut butter
¾ box powdered sugar
2 tablespoons vanilla
add cool whip topping and sugar. Add vanilla. Pour
into shells. Refrigerate 2-3 hours.

Chocolate Frosting
Spaghetti Sauce & Meatball/Italian Sausage Ingredients
Hoagie 2 cups sugar
3
¼ teaspoon salt In a large saucepan, melt butter over medium heat.
3 tablespoons cocoa Add onion, and garlic; cook for 5 minutes, stirring
½ cup milk occasionally. Stir in chicken broth and tomato soup;
¼ teaspoon cream of tartar cook for 10 minutes, stirring occasionally. Add
½ teaspoon vanilla shrimp and stir in half-and-half; cook for 10
1 stick butter minutes, or until thoroughly heated, stirring
Directions occasionally. Serve immediately. For a spicier soup,
Combine all ingredients except vanilla. Stir until add 1 teaspoon of Creole seasoning. Yield: 6
sugar dissolves bringing to a rapid boil for 1 ½ servings
minutes. Remove from heat and add vanilla. Cool.
Beat until right consistency to spread. Great on Cherry Cheesecake Pie
chocolate pound cake, ice cream, and peanut butter Ingredients
pie. Enjoy! 1 (8 oz.) package cream cheese, softened
1(14 oz.) can sweetened condensed milk
Recipes from Jennifer Adams, Education 1/3 cup lemon juice
Specialist Fresh Green 1 teaspoon vanilla extract
Bean Casserole 1 (8 or 9-inch) prepared graham cracker crust
Ingredients 1 (21 oz.) can cherry pie filling, chilled
1/3 stick butter Directions
1/2 cup diced onions Beat cream cheese until full and fluffy in large bowl.
1/2 cup sliced fresh mushrooms Gradually beat in sweetened condensed milk until
2 cups sliced green beans smooth. Stir in lemon juice and vanilla. Pour into
3 cups chicken broth crust; chill 4 hours or until set. Top with desired
Pinch of salt, pepper and garlic amount of cherry pie filling before serving. You can
1 (10 3/4-ounce) can cream of mushroom soup use other flavors of pie filling or fresh fruit and
1 (2.8-ounce) can French-fried onion rings whipped topping. Yield: 8 servings
Directions
Preheat the oven to 350 degrees F. Melt the butter in Recipes from Esther Hicks, Education Specialist
a large skillet. Sauté the onions and mushrooms in Chicken and Rice
the butter. Boil green beans in chicken broth for 10 Ingredients
minutes and drain. Add the green beans, mushroom 1 can Cream of Mushroom Soup
soup, and salt, pepper, garlic powder to taste, to the 1 can Cream of Celery Soup
onion mixture. Stir well. Pour into a greased 1 1/2- 1 can Cream of Chicken Soup          
quart baking dish. Bake for 20 minutes, and then top 1 can Water
the casserole with the French-fried onion rings. 1 small can Mushrooms     
Broil until onion rings are brown. Note: You can 1 stick Butter, melted  
use canned French style green beans drained in place 1 ¾ cups Minute Rice  
of fresh green beans and omit chicken broth. Yield: 6 Chicken Breast
6 servings Directions 
Combine soups together in a large bowl using a
Shrimp and Tomato Bisque spoon. Add water and stir with spoon.  Add
Ingredients mushrooms and melted butter and stir with spoon.
4 tablespoons butter Remove 1 cup of mixture and set aside. Stir rice
1 small white onion, finely chopped into remaining mixture with spoon.  Pour mixture
2 cloves of garlic, minced into an ungreased 9 x 13 inch dish.  Place chicken on
3 cups chicken broth top of mixture. Cover chicken with the one cup of
1 small can tomato soup saved mixture.   Bake at 350 degrees for 2 hours.
1 pound steamed medium size fresh shrimp, peeled,
deveined, and chopped Holy Smoke
2 cups half-and-half Ingredients
Directions Layer 1
4
1 cup self-rising flour with about a teaspoon of the shredded gruyere and
1 cup chopped nuts diced pancetta (or shallots); sprinkle with a little salt
1 stick melted butter and pepper. Repeat twice, overlapping small sweet
Directions potato slices if necessary to make a layer and use all
Combine flour, nuts, and butter together with spoon. slices. Add any leftover cheese and pancetta (or
Press mixture in bottom of pan(s) with spoon. Cook shallots) on top. Spoon a tablespoon of heavy cream
three minutes at 300 degrees. Cool completely. on top of each cup. Spray a sheet of aluminum foil
with cooking spray and cover pan loosely with the
Ingredients foil, sprayed side down. Bake 20 minutes. Remove
Layer 2 the foil and bake, uncovered, for an additional 20 to
1 (8 oz.) pkg. cream cheese 25 minutes until the sweet potatoes are tender. Allow
1 cup confectioner’s sugar to cool 10 minutes before removing from muffin tin
1 (12 oz.) pkg. thawed Cool Whip, divided and serve as a side dish to your favorite main course.
Directions
Combine cheese, sugar, and 1 cup of Cool Whip Saffron Risotto with Butternut Squash
together with spoon. Spread on cooled crust with Ingredients
spoon. The remainder of cool Whip will be used 1 butternut squash (2 pounds)
with layer 4. 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Ingredients 6 cups chicken or vegetable stock
Layer 3 6 tablespoons (3/4 stick) unsalted butter
2 large boxes Instant chocolate pudding 2 oz. Pancetta, diced (you can omit this item to make
5 cups milk this dish vegetarian)
Directions 1/2 cup minced shallots (2 large)
Mix pudding and milk together with a spoon. 1 1/2 cups Arborio rice
Spread pudding mixture on cheese mixture. 1/2 cup dry white wine
1 teaspoon saffron threads
Ingredients 1 cup freshly grated Parmesan cheese
Layer 4 Directions
Remaining Cool Whip Preheat the oven to 400 degrees F. Peel the
Directions butternut squash, remove the seeds, and cut it into
Spread remaining Cool Whip on top of pudding 3/4-inch cubes. You should have about 6 cups. Place
mixture with spoon. Refrigerate until serving time. the squash on a sheet pan and toss it with the olive
Makes 2 (9”) pies or 1 (9” x 13”) pan oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast
for 25 to 30 minutes, tossing once, until very tender.
Recipes from Virginia Beale (APT) Set aside. Meanwhile, heat the chicken stock in a
Sweet Potato Gratin small covered saucepan. Leave it on low heat to
Ingredients simmer. In a heavy-bottomed pot or Dutch oven,
2 medium sweet potatoes melt the butter and sauté the pancetta and shallots on
4 oz. Gruyere cheese, shredded (1 cup) medium-low heat for 10 minutes, until the shallots
4 oz. Pancetta, diced small (1 cup) OR for a are translucent but not browned. Add the rice and
vegetarian version of this dish, use shallots in place stir to coat the grains with butter. Add the wine and
of pancetta cook for 2 minutes. Add 2 full ladles of stock to the
3/4 cup heavy cream rice plus the saffron, 1 teaspoon salt, and 1/2
1/4 teaspoon kosher salt teaspoon pepper. Stir, and simmer until the stock is
1/8 teaspoon freshly ground pepper absorbed, 5 to 10 minutes. Continue to add the stock,
Directions 2 ladles at a time, stirring every few minutes. Each
Preheat oven to 400 degrees F. Peel the sweet potato time, cook until the mixture seems a little dry, then
and slice into 1/8-inch thick rounds. Generously coat add more stock. Continue until the rice is cooked
a 12-cup muffin tin with nonstick cooking spray. Put through, but still al dente, about 30 minutes total.
one slice of the sweet potato into each cup. Top each
5
Off the heat, add the roasted squash cubes and
Parmesan cheese. Mix well and serve.
 January TBA, WebEx/One Click - Culinary
Competition Tips by Chef DuPont and Chef
Osborne
 January 12, WebEx – Social Networking and
Online Behavior by Rene Day
 January 15, STAR Event Registration Deadline
 January 15, FCCLA Foundation Scholarship
Deadline
 January 17, FTA/TEACH AL deadline for poster
and video contest
 January 21, State Beef Cook-Off, Cattlemen’s
Association, Montgomery
 January 25, WebEx – Parenting Goes Prime Time
by Susan Turgeson
 January 27, WebEx – Cosmetology SkillsUSA by
Jennifer Adams
 February TBA, #4 Newsletter
 February 1, ALAFCS High School Scholarship
Deadline
 February 2, WebEx - “Engaging Students in the
Learning Process” by Dr. Nan Burgess
 February 6-10, FCCLA and “Growing Our Own”
Week
 February 7, WebEx - Hospitality World by Scott
Jones
 February 9, FTA/TEACH AL Contest Winners
Board Recognition and Luncheon
 February 13-17, FCCLA Week
 February 21, WebEx - APT
 March 1-2, ALAFCS Conference, Huntsville, AL
(Earn eight Technical Awareness Hours of Credit)
 March 3, State Culinary Arts STAR Event, The
Culinard at Virginia College, Birmingham, AL
 March 8, FCCLA State Leadership Conference –
Montgomery, AL
 March 9, FCCLA State STAR Events –
Montgomery, AL, Auburn University
Montgomery (AUM)
 March 27-29, WebEx by Esther Hicks
 April TBA, #5 Newsletter
6
 April 17, WebEx - Tips to Market your FACS
Program by AUM Marketing Seniors
 April 20, Registration and fee deadline for
ServSafe Student test day
 May 4, ServSafe Student test day - Birmingham
and Mobile
 May 18, Registration and fee deadline for 5th
Annual ServSafe FACS Teacher Training
 End of May/1st of June, #6 Newsletter with
summer conference information
 June 11, 8 a.m. – 5 p.m.
ServSafe Credentialing – Birmingham – Culinard
 June 12, 1 p.m. – 5 p.m.
ServSafe Credentialing Continued – Testing
 June 12-13, AACTE Professional Development
Conference, Birmingham, AL
 June 18-22, ProStart Training – Level 1 - More
information to come
 July 8-12, FCCLA National Leadership
Conference, Orlando, Florida
Program of the Year Applications can be found
on the SDE website.   The deadline for submission
is by 4 p.m. on Friday, February 17, 2012.
Go to www.alsde.edu
Click on Sections
Click on Career and Technical Education
Scroll to Request for Proposals (RFP)
Excellent handout from the AL Extension Service on
food illness
http://www.aces.edu/pubs/docs/H/HE-0654/
Excellent power point to download for food safety
http://food.unl.edu/web/safety/foodborne-
stomachache
Dr. X and the Quest for Food Safety – cute videos
they are under the fda.gov. Look under food safety
resources or just Google Dr. X Food Safety.  You
can watch the videos right off the internet.
Announcement to all FACS teachers
A new Blog site has been started for all Alabama
FACS teachers. We know how you love the round
table project ideas you receive at Summer
Conference every year. You will no longer have to
wait for a new idea as long as you are willing to
share your project based lesson ideas on the
Alabama FACS Teachers Blog. Your PBL’s may be
any lesson you have performed this year and you
know the students have enjoyed. The more teachers
we have sharing ideas, the more successful our
FACS programs across the state will become. Let’s
all work together to make our programs a success
statewide.
The blog site will also be used to post any upcoming
events. To view the site, go to
http://alfacsteachers.blogspot.com/. Please join the
site and tag it as one of your favorites. To have your
PBL’s posted on the Blog; please submit them to
Esther Hicks at ehicks2@alsde.edu.

STATE STAFF

HAPPY HOLIDAYS!

Nan Lillie Judy Jennifer Esther

Email, call, or fax the state staff if you need

assistance.
(334) 242-9113 Office
(334) 242-0234 Fax

 Dr. Nan Burgess, Education Administrator,

Family, Human Services, Hospitality and
Tourism, and Education,
nburgess@alsde.edu
 Judy Brown, NBCT, Education Specialist,
Hospitality & Tourism cluster,
jbrown01@alsde.edu
 Jennifer Adams, NBCT, Education
Specialist, Human Services cluster, and
FCCLA State Adviser,
jadams@alsde.edu
 Esther Hicks, Education Specialist,
Education & Training, and Human Services
clusters,
ehicks2@alsde.edu
 Lillie Ellison, Administrative Assistant,
lellison@alsde.edu