Family Fiesta

McKell Rushton
10//14

1st period

Caesar Salad
Author: McKell Rushton
Yield: 4 servings
Ingredients
4 cups ripped lettuce
1 cup light Caesar dressing
1 cup seasoned croutons
1 cup grated mozzarella cheese
Instructions
Place the lettuce in a bowl and add the Caesar dressing, then add the croutons and
mozzarella. Toss, and serve!
Chicken Enchiladas
Author: Tyler Florence
Yield: 16 enchiladas, 8 servings
Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and
coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped
scallions, sour cream, chopped tomatoes
Instructions
Saute onion and garlic in chicken drippings
until tender. Add corn and chiles. Stir well to
combine. Add canned tomatoes, saute 1

minute.
Pull cooked chicken breasts apart by hand into shredded strips. Add shredded chicken to
saute pan, combine with vegetables. Wrap in tortillas and cover with enchilada sauce. Bake
for 15 minutes at 350 degree F.

Spanish Rice
Author: Mrs. Hayden
Yield: 4 servings
Ingredients:
2 Tablespoons cooking oil
1 cup uncooked white rice
minced yellow onion
chopped green, red, or yellow pepper
2 cup water
1 can (10 oz) diced tomatoes and green chilies (drained)
2 teaspoon chili powder
1teaspoon salt
1 cup grated cheddar cheese
Tortilla chips

Instructions
Heat the oil in an electric skillet, saut the rice, onion, and pepper until rice is browned.
Add water, tomatoes, chili powder, and salt.
Cover and let simmer for 30 minutes or until rice is cooked.

Zucchini
Author: McKell Rushton
Yield: 4 servings
Ingredients:
1 medium zucchini
cup cooking oil

Instructions
Heat oil in skillet, saut the zucchini in oil until partially
translucent.

Pumpkin Chocolate Chip Cookies

Author: Rushton Family
Yield: about 24 cookies
Ingredients:
2 Western Family spice cake mixes
1 29oz can Libbys pure pumpkin
2 cups semi-sweet chocolate chips
Instructions
Preheat oven to 375 degrees fahrenheit. Mix together
spice cake mixes and pumpkin. Add chocolate chips and
continue to mix. Lightly spray cookie sheet with cooking
oil and put 2-2.5 inch cookies 1 inch apart. Bake for 10-14
minutes until the cookie has a thin shell.

Guest Survey
1. Did you enjoy this meal?

2. What could have been done to make this better?

3. What was your favorite part on this meal?

Guest Survey
1. Did you enjoy this meal?

2. What could have been done to make this better?

3. What was your favorite part on this meal?

Parent Evaluation
1.) Were these dishes complementary?

2.) Did they taste good?

3.) Was the table set properly?

4.) Was everything cleaned up properly?

Guest Survey
1.) Did you enjoy this meal?

2.) What could have been done to make this better?

3.) What was your favorite part on this meal?

Guest Survey
1. Did you enjoy this meal?

2. What could have been done to make this better?

3. What was your favorite part on this meal?