Cooperative Living June 2015 - 31

An enjoyable way to spend time with children is teaching them how to
READER RECIPES
cook safely and well. Here are some tips for supervising young chefs:
* Never let children cook alone, or assume they'll know how to use kitchen tools. Take time to
explain how each product works and why it's needed for a given recipe.
* Dress the part! Have them wear an apron and use appropriately sized oven mitts if handling
hot pans.
* Teach kitchen safety. Explain how a fire extinguisher works, how to put out a grease fire,
and when to call 911.
* Show how to properly wash cutting boards and utensils used to handle foods such as raw
poultry. Explain the need to keep perishable foods chilled and raw food separate from
cooked food to prevent cross-contamination.
* Explain what types of cooking containers are oven safe and which are microwave safe.
* Speed cleanups. Teach your children to wash utensils as they cook.
Fun to Make with Kids
EASY PARMESAN
CHICKEN
Wendy Lankford of Red Oak
INGREDIENTS:
26-oz. jar spaghetti sauce
6 T Parmesan cheese,
divided
6 boneless, skinless chicken
breast halves
1½ cups shredded
mozzarella cheese
Favorite pasta, cooked
and drained
DIRECTIONS: Pour sauce into
a 9 " X13 " baking dish. Carefully
stir in 4 tablespoons of the
Parmesan cheese. Add chicken,
turning to coat both sides with
sauce. Cover dish with foil and
bake at 375 degrees for 30
minutes. Uncover, top with mozzarella
cheese and remaining
Parmesan cheese, and continue
baking 5 more minutes or until
chicken is cooked through.
Serve over hot pasta.
AFTER-SCHOOL
PIZZA TREATS
Peggy Saville of Winchester
INGREDIENTS:
8 slices bread
1 jar pizza sauce
1 small pkg. pepperoni slices
6-oz. pkg. shredded
cheddar cheese
6-oz. pkg. shredded
mozzarella cheese
June 2015/www.co-opliving.com
DIRECTIONS: Preheat oven
to 450 degrees. Lay slices of
bread on a cookie sheet.
Spread 1 tablespoon of
sauce on each slice, add
pepperoni slices on each,
then sprinkle with cheeses.
Bake for 10 minutes and let
cool slightly before serving.
PUPPY CHOW
Patricia Harbin of Louisa
INGREDIENTS:
½ cup creamy peanut butter
4-oz. semi-sweet chocolate
morsels
8 cups bite-size crispy
rice cereal
½ cup powdered sugar
DIRECTIONS: Microwave
the peanut butter and chocolate
in a large, microwavesafe
bowl for 1½ minutes.
Stir until chocolate is completely
melted and mixture is
well blended. Add cereal;
toss to evenly coat. Spread in
a single layer on waxedpaper-covered
cookie sheets;
separate cereal pieces. Cool
completely. Transfer cereal
mixture to a large, resealable
plastic bag. Add powdered
sugar and close bag. Shake
gently to coat the cereal
pieces. Store in tightly
covered container at room
temperature.
AMISH HATS
Janelle Zook of Orange
INGREDIENTS:
1 pkg. Ritz crackers or
graham crackers
Peanut butter
Large marshmallows
Hershey's chocolate bar
(optional)
DIRECTIONS: Preheat oven
to 400 degrees. Place crackers
on a cookie sheet. Spread
1 tablespoon of peanut butter
on each cracker, then top
with a marshmallow (can first
add a piece of chocolate on
top of peanut butter). Bake
for 5-8 minutes until marshmallows
are slightly browned
and soft. Watch the " hats "
carefully, as they tend to burn
easily.
" DON'T COOK "
COOKIES
Wendy Lankford of Red Oak
INGREDIENTS:
1 cup honey
1 cup peanut butter
1 cup non-fat dry milk
1 cup raisins
1 cup oatmeal
DIRECTIONS: Mix all ingredients
together and pat into
cookies but do not bake.
These contain ingredients
from four food groups and
they taste good!
CINNAMON
MONKEY BREAD
Letitia Dugger
of Lawrenceville
INGREDIENTS:
4 7.5-oz. tubes refrigerated
buttermilk biscuits
½ cup sugar
2 t ground cinnamon
½ cup butter or margarine,
melted
½ cup packed brown sugar
DIRECTIONS: Cut each
biscuit in four pieces and
shape into balls. In a small
bowl, combine sugar and
cinnamon. Roll each ball in
cinnamon-sugar and arrange
evenly in a greased 10-inch
tube pan. Sprinkle with remaining
cinnamon-sugar.
Combine butter and brown
sugar; pour over the top.
Bake at 350 degrees for
35-40 minutes or until golden
brown. Cool for five minutes
before turning bread from
baking pan out onto a
serving platter. 
JACK PUCCIO/ISTOCK/THINKSTOCK
29
BERNASHAFO/ISTOCK/THINKSTOCK

Cooperative Living June 2015

Table of Contents for the Digital Edition of Cooperative Living June 2015