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Breading, Fish/Poultry
BREADING, FISH/POULTRY BAKERS & CHEFS FLOUR
LARGE BATCH:
25 pound all purpose flour
1 pound, 4 ounces seasoned salt
4 ounces pepper
1 pound paprika
Mix flour, salt, pepper, and paprika. Coat
fish or poultry with flour mixture.
Card 1 Back: blank
---
# Breading, Fish/Poultry — Bakers & Chefs Flour
## Ingredients
- 25 pounds all-purpose flour
- 1 pound, 4 ounces seasoned salt
- 4 ounces pepper
- 1 pound paprika
## Instructions
1. Mix flour, salt, pepper, and paprika.
2. Coat fish or poultry with flour mixture. -
Coconut Cream Pie
Card 1 Front:
COCONUT CREAM PIE THE TAMPA TRIBUNE
1 cup sugar
½ cup all-purpose flour or ¼ cup cornstarch
¼ teaspoon salt
3 cups milk
4 slightly beaten eggs
3 tablespoons butter
1½ teaspoons vanilla
3½-ounce can (1 1/3 cups) flaked coconut
4 egg whites
1 teaspoon vanilla
½ teaspoon cream of tartar
½ cup sugar 1 baked,cooled 9"pie shell
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In a medium saucepan, combine 1 cup sugar,
flour and salt; gradually stir in milk. Cook
and stir over medium high heat until thickened
and bubbly. Cook and stir 2 minutes longer.
Remove saucepan from heat.
Stir 1 cup hot mixture into the beaten egg
yolks; immediately return all mixture to hot
mixtuinthe pan. Return to gentle boil. Cook
and stir 2 minutes more. Remove from heat.
Stir in butter and 1½ teaspoons vanila. Stir
in 1 cup coconut. Pour into baked pastry shell.
Beat egg whites with 1 teaspoon vanilla and
cream of tartar until soft peaks form. Gradually
add ½cup sugar, beating until stiff peaks.
Spread over filling to edges. Sprinkle meringue
with coconut. Bake 350 for 12-15 minutes.
---
# Coconut Cream Pie
*The Tampa Tribune*
## Ingredients
### Filling
- 1 cup sugar
- 1/2 cup all-purpose flour or 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups milk
- 4 slightly beaten eggs (yolks used in filling)
- 3 Tbsp butter
- 1 1/2 tsp vanilla
- 1 3/4 cups (3 1/2-ounce can) flaked coconut, divided (1 cup for filling, remainder for topping)
### Meringue
- 4 egg whites
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup sugar
### Crust
- 1 baked, cooled 9" pie shell
## Instructions
### Filling
1. In a medium saucepan, combine 1 cup sugar, flour, and salt; gradually stir in milk.
2. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from heat.
3. Stir 1 cup of the hot mixture into the beaten egg yolks; immediately return all of the mixture to the hot mixture in the pan.
4. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
5. Stir in butter and 1 1/2 tsp vanilla. Stir in 1 cup coconut.
6. Pour into baked pastry shell.
### Meringue
7. Beat egg whites with 1 tsp vanilla and cream of tartar until soft peaks form.
8. Gradually add 1/2 cup sugar, beating until stiff peaks form.
9. Spread over filling to edges.
10. Sprinkle meringue with remaining coconut.
### Baking
11. Bake at 350°F for 12–15 minutes. -
Chocolate Truffles
CHOCOLATE TRUFFLES THE TAMPA TRIBUNE
1½ packages (12 oz.) semi-sweet chocolate
8 ounces cream cheese, softened
3 cups confectioners' sugar
1½ teaspoons vanilla
Ground nuts
Unsweetened Cocoa or
Toasted coconut
Melt chocolate in large microwaveable bowl on
high 2-3 minutes or until almost melted, stirr-
ing after each minute. Stir until chocolate is
completely melted. Beat cream cheese until
Card 1 Back:
smooth. Gradually add sugar, beating until
well-blended. Add melted chocolate & vanilla;
mix well. Refrigerate 1 hour. Shape into 1-
inch balls. Roll in nuts, cocoa or coconut.
Store in refrigerator.
Makes about 5 dozen candies.
---
# Chocolate Truffles
*The Tampa Tribune*
*Makes about 5 dozen candies*
## Ingredients
- 1 1/2 packages (12 oz.) semi-sweet chocolate
- 8 oz cream cheese, softened
- 3 cups confectioners' sugar
- 1 1/2 tsp vanilla
- Ground nuts, for rolling
- Unsweetened cocoa, for rolling, or
- Toasted coconut, for rolling
## Instructions
1. Melt chocolate in a large microwaveable bowl on high for 2–3 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
2. Beat cream cheese until smooth.
3. Gradually add sugar, beating until well-blended.
4. Add melted chocolate and vanilla; mix well.
5. Refrigerate 1 hour.
6. Shape into 1-inch balls.
7. Roll in nuts, cocoa, or coconut.
8. Store in refrigerator. -
Chocolate Frosting for Swiss Chocolate Cake
Card 1 Front:
FROSTING, CHOCOLATE THE TAMPA TRIBUNE
FOR SWISS CHOCOLATE CAKE
1 can sweetened condensed milk
¼ cup butter
¼ teaspoon salt
6 ounces semi-sweet chocolate morsels
1 teaspoon vanilla
½ cup or more chopped nuts
Combine milk, butter and salt in saucepan.
Place over moderate heat; stir constantly until
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mixture just comes to a boil. Boil 1 minute.
Remove from heat. Add morsels and stir until
blended. Stir in vanilla. Coo20 minutes or
until thick enough to spread. Sp chopped nuts
in a ring around the top of the cake.
---
# Chocolate Frosting for Swiss Chocolate Cake
*The Tampa Tribune*
## Ingredients
- 1 can sweetened condensed milk
- 1/4 cup butter
- 1/4 tsp salt
- 6 oz semi-sweet chocolate morsels
- 1 tsp vanilla
- 1/2 cup or more chopped nuts
## Instructions
1. Combine sweetened condensed milk, butter, and salt in a saucepan.
2. Place over moderate heat; stir constantly until mixture just comes to a boil.
3. Boil 1 minute.
4. Remove from heat.
5. Add chocolate morsels and stir until blended.
6. Stir in vanilla.
7. Cool 20 minutes or until thick enough to spread.
8. Spread frosting on cake, then sprinkle chopped nuts in a ring around the top of the cake. -
Vanilla "Philly" Frosting for Graham Cracker Cake
VANILLA "PHILLY" FROSTING THE TAMPA TRIBUNE
FOR GRAHAM CRACKER CAKE
1 8-ounce package cream cheese
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
5½ cups sifted confectioners' sugar
Blend together softened cream cheese, milk,
vanilla, and salt. Add sugar, 1 cup at a time.
Mix well after each addition. Frosts 2 8-9" cake
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# Vanilla "Philly" Frosting for Graham Cracker Cake
*The Tampa Tribune*
*Frosts 2 8–9" cakes*
## Ingredients
- 1 8-ounce package cream cheese, softened
- 1 Tbsp milk
- 1 tsp vanilla
- Dash of salt
- 5 1/2 cups sifted confectioners' sugar
## Instructions
1. Blend together softened cream cheese, milk, vanilla, and salt.
2. Add sugar, 1 cup at a time.
3. Mix well after each addition. -
Red Velvet Cake / Red Velvet Cake Frosting
RED VELVET CAKE THE TAMPA TRIBUNE
2 cups oil 2 teaspoons cocoa
1½ cups sugar 1 oz. red food coloring
2 eggs 1½ teaspoons salt
2½ cups plain flour 1 teaspoon baking soda
1 cup buttermilk 1 teaspoon vanilla
Cream oil and sugar; add eggs and beat well. Add
alternately flour and buttermilk. Add cocoa,
red coloring, salt, soda and vanilla. Mix well.
Pour into 2 greased and floured cake pans, or
1 long pan. Bake at 350 degrees for 20-30
minutes or until tester comes out clean when
Card 1 Back:
inserted in center of cake. Frost with Red
Velvet Frosting.
Card 2 Front:
RED VELVET CAKE FROSTING THE TAMPA TRIBUNE
1 8 ounce package of cream cheese
1 stick butter or margarine
1 box confectioners' sugar
½ teaspoon vanilla
½ cup chopped nuts
Melt cream cheese and butter over medium heat
and add sugar and vanilla. Beat well. Add
nuts and spread on cake.
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# Red Velvet Cake
*The Tampa Tribune*
## Ingredients
### Cake
- 2 cups oil
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups plain flour
- 1 cup buttermilk
- 2 tsp cocoa
- 1 oz red food coloring
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
### Frosting
- 1 (8 oz) package cream cheese
- 1 stick butter or margarine
- 1 box confectioners' sugar
- 1/2 tsp vanilla
- 1/2 cup chopped nuts
## Instructions
### Cake
1. Cream oil and sugar; add eggs and beat well.
2. Add flour and buttermilk alternately.
3. Add cocoa, red coloring, salt, baking soda, and vanilla. Mix well.
4. Pour into 2 greased and floured cake pans, or 1 long pan.
5. Bake at 350°F for 20–30 minutes, or until a tester inserted in the center of the cake comes out clean.
### Frosting
1. Melt cream cheese and butter over medium heat.
2. Add confectioners' sugar and vanilla. Beat well.
3. Add chopped nuts and spread on cake.
### Assembly
1. Once cake has cooled, frost with Red Velvet Frosting. -
Low-Fat Fudgy Brownies
Card 1 Front:
LOW-FAT FUDGY BROWNIES THE TAMPA TRIBUNE
4 oz. unsweetened chocolate 1 cup sugar
½ cup prune puree 1 teaspoon salt
or prepared prune butter 1 teaspoon vanilla
3 large egg whites ½ cup flour
¼ cup walnuts
Preheat oven to 350 degrees. Coat an 8-inch
square baking pan with vegetable cooking spray;
set aside. Cut chocolate into 1-inch pieces and
place in a heat-proof bowl. Set over low heat
in a small skillet containing ½-inch simmering
water. Stir occasionally just until chocolate
is melted. Remove from heat; set aside.
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In mixer bowl combine all ingredients except
flour and walnuts; beat to blend thoroughly.
Mix in flour. Spread batter in prepared pan;
sprinkle with walnuts. Bake about 30 minutes
until springy to the touch about 2-inches around
the edges. Cool on rack. Cut into 1½-inch
squares..
Makes 3 dozen brownies.
Calories 58; Cholesterol 0 mg; Sodium 70
56 mg;
Calories from fat: 25%. FAT 2g
17%
---
# Low-Fat Fudgy Brownies
*The Tampa Tribune*
*Makes 3 dozen brownies*
## Ingredients
- 4 oz unsweetened chocolate
- 1/2 cup prune puree or prepared prune butter
- 3 large egg whites
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 cup walnuts
## Instructions
1. Preheat oven to 350°F. Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
2. Cut chocolate into 1-inch pieces and place in a heat-proof bowl. Set over low heat in a small skillet containing 1/2-inch simmering water. Stir occasionally just until chocolate is melted. Remove from heat; set aside.
3. In mixer bowl combine all ingredients except flour and walnuts; beat to blend thoroughly.
4. Mix in flour.
5. Spread batter in prepared pan; sprinkle with walnuts.
6. Bake about 30 minutes until springy to the touch about 2 inches around the edges.
7. Cool on rack. Cut into 1 1/2-inch squares. -
Low-Fat Chocolate Chip Cookies
Card 1 Front:
LOW-FAT CHOCOLATE CHIP COOKIES TAMPA TRIBUNE
1 cup prune puree or prepared prune butter
3/4 cup granulated sugar 2¼ cups flour
3/4 cup packed brown sugar 1 tsp. baking soda
3 large egg whites 1 teaspoon salt
1 teaspoon vanilla 2 cups (12 ounces)
semi-sweet choco-
late pieces
Preheat oven to 375 degrees. Coat baking
sheet with vegetable cooking spray; set aside.
In a large bowl, beat prune puree or butter,
sugars, egg whites and vanilla to blend thorou-
gly.
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In a small bowl, mix flour, baking soda, and
salt. Stir dry ingredients into prune mixture.
Mix completely. Stir in chocolate pieces.
Drop tablespoonful onto prepared baking sheets;
flatten slightly. Bake about 10 minutes until
lightly browned around the edges. Remove to
racks to cool completely.
Makes about 60 (2¼-inch) cookies.
Calories 72; Cholesterol 0 mg; Sodium 56 mg;
Fat 2 g; Calories from fats: 25%.
---
# Low-Fat Chocolate Chip Cookies Tampa Tribune
*Tampa Tribune*
*Makes about 60 (2 1/4-inch) cookies*
## Ingredients
- 1 cup prune puree or prepared prune butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 large egg whites
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) semi-sweet chocolate pieces
## Instructions
1. Preheat oven to 375°F. Coat baking sheet with vegetable cooking spray; set aside.
2. In a large bowl, beat prune puree or butter, sugars, egg whites, and vanilla to blend thoroughly.
3. In a small bowl, mix flour, baking soda, and salt. Stir dry ingredients into prune mixture. Mix completely.
4. Stir in chocolate pieces.
5. Drop tablespoonfuls onto prepared baking sheets; flatten slightly.
6. Bake about 10 minutes until lightly browned around the edges.
7. Remove to racks to cool completely. -
Chicken Caesar Salad
CHICKEN CAESAR SALAD THE TAMPA TRIBUNE
Non-stick cooking spray 1 egg white
6 oz. chicken breast 1 French bread
¼ c. plain bread crumbs baguette
6 medium garlic cloves, 4 anchovies, mashed
crushed, divided 4 tsp. worcester-
Black pepper shire sace
Pinch of salt 4 tsp. olive oil
Grated rind from 1 medium 1 sm. head romaine
lemon, ½ Tablespoon
3 tablespoons fresh lemon lettuce, washed &
juice, divided cut up
¼ med. red onion, sliced ½ cup croutons
2 T. parmesan
cheese
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Chicken: Preheat broiler. Line a baking
sheet with foil and spray with non-stick cooking
spray. Remove fat from chicken. Mix bread
crumbs, 2 crushed garlic cloves, pepper, salt,
lemon rind and 1 tablespoon lemon juice together
in a small bowl. Whisk egg white lightly in a
separate bowl. Dip chicken into egg white and
then roll in bread crumbs. Dip in egg white
again and roll again in bread crumbs. Place on
prepared baking sheet and broil about 5 inches
from heat for 5 minutes.
Turn and broil another 5 minutes. Remove
from oven and turn off broiler. Five minutes
before serving, warm baguette.
Dressing: Put anchovies, remaining lemon juic
and garlic, Worcestershire sauce and olive oil
Card 2 Front:
SCHICKEN CAESAR SALAD, CARD NO. 2
in a processor and mix, or mix and mash together
well by hand. Place lettuce in a salad bowl
and toss with half the dressing. Divide salad
between two plates. Add croutons and sprinkle
with Parmesan cheese and onion slices. Cut
chicken into thin slices and place on top.
Spoon remaining dressing over the top. Serve
with warm bread.
Serves 2.
Calories 537; Protein 44 g; Carbohydrates 50 g;
Fiber 6 g; Fat 18 g; Cholesterol 84 mg; Sodium
1,098 mg; Calories from Fat: 30%.
Card 2 Back: blank
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# Chicken Caesar Salad
*The Tampa Tribune*
*Serves 2*
## Ingredients
### Chicken
- Non-stick cooking spray
- 6 oz. chicken breast
- 1/4 cup plain bread crumbs
- 2 of the 6 medium garlic cloves, crushed (divided use — remainder for dressing)
- Black pepper
- Pinch of salt
- Grated rind from 1 medium lemon (about 1/2 Tbsp)
- 1 Tbsp fresh lemon juice (of 3 Tbsp total, divided)
- 1 egg white
- 1 French bread baguette
### Dressing
- 4 anchovies, mashed
- Remaining 4 garlic cloves, crushed
- Remaining 2 Tbsp fresh lemon juice
- 4 tsp Worcestershire sauce
- 4 tsp olive oil
### Salad
- 1 small head romaine lettuce, washed and cut up
- 1/4 medium red onion, sliced
- 1/2 cup croutons
- 2 Tbsp Parmesan cheese
## Instructions
### Chicken
1. Preheat broiler. Line a baking sheet with foil and spray with non-stick cooking spray.
2. Remove fat from chicken.
3. Mix bread crumbs, 2 crushed garlic cloves, pepper, salt, lemon rind, and 1 Tbsp lemon juice together in a small bowl.
4. Whisk egg white lightly in a separate bowl.
5. Dip chicken into egg white, then roll in bread crumbs. Dip in egg white again and roll again in bread crumbs.
6. Place on prepared baking sheet and broil about 5 inches from heat for 5 minutes.
7. Turn and broil another 5 minutes. Remove from oven and turn off broiler.
8. Five minutes before serving, warm baguette.
### Dressing
1. Put anchovies, remaining lemon juice, remaining garlic, Worcestershire sauce, and olive oil in a food processor and mix, or mix and mash together well by hand.
### Assembly
1. Place lettuce in a salad bowl and toss with half the dressing. Divide salad between two plates.
2. Add croutons and sprinkle with Parmesan cheese and onion slices.
3. Cut chicken into thin slices and place on top.
4. Spoon remaining dressing over the top.
5. Serve with warm bread. -
Caesar Salad Reigns
CAESAR SALAD REIGNS THE TAMPA TRIBUNE
Chill salad plates and forks for an elegant ser-
ing.
After cleaning wooden salad bowls, rub with
garlic cloves to enhance the flavor.
The best Caesar is made with the inner green and
white leaves. To save time, wash greens,
dry and store in a large, plastic bag. Seal
the bag and store in the refrigerator.
If you do not want to serve a raw egg, use a
pasteurized egg product such as Simply Eggs.
Or, some cooks prefer to coddle the egg by cook-
ing one minute in gently boiling water.
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Croutons can be made from Italian bread, crusty
rolls or baguettes. The more the crust,
the better. There are also fat-free crou-
tons in some markets.
Buy good-quality Parmesan Cheese and grate it
yourself or in the food processor. Freeze
extra for quick use.
Personalize salads with shrimp, fish, chicken,
oysters or other topping.
---
# Caesar Salad Reigns
*The Tampa Tribune*
## Tips & Notes
- Chill salad plates and forks for an elegant serving.
- After cleaning wooden salad bowls, rub with garlic cloves to enhance the flavor.
- The best Caesar is made with the inner green and white leaves. To save time, wash greens, dry and store in a large, plastic bag. Seal the bag and store in the refrigerator.
- If you do not want to serve a raw egg, use a pasteurized egg product such as Simply Eggs. Or, some cooks prefer to coddle the egg by cooking one minute in gently boiling water.
- Croutons can be made from Italian bread, crusty rolls or baguettes. The more the crust, the better. There are also fat-free croutons in some markets.
- Buy good-quality Parmesan Cheese and grate it yourself or in the food processor. Freeze extra for quick use.
- Personalize salads with shrimp, fish, chicken, oysters or other topping. -
Caesar Salad
Card 1 Front:
CAESAR SALAD THE TAMPA TRIBUNE
1 T. red wine vinegar Dash/Worcestershire
1 T. Worcestershire sauce sauce
2 T. Dijon mustard 1 lg. garlic clove
4 cloves garlic, minced sliced
Salt 2 c. ½" bread cubes
Freshly ground black pepper from crusty bread
1 c. + 4 T. olive oil 3 heads romaine,
4 T. freshly squeezed in 2" pieces
lemon juice ½ cup freshly
grated Parmesan
Whisk vinegar, Worcestershire sauce, mustard,
minced garlic, salt and pepper. Slowly whisk
in 1 cup olive oil, drop by drop at first.
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When all the oil has been added, whisk in lemon
juice and Worcestershire sauce. Store i refrig-
erator until ready to serve.
Heat 4 tablespoons olive oil in pan. Over
medium heat, saute sliced garlic until lightly
browned, about 2 minutes. Remove with a
slotted spoon. Add bread and cook over medium
heat, stirring often, until golden on all sides,
abut 3-5 minutes. Remove; drain on paper
towels.
Tear romaine into pieces. Place ia large
bowl. Sprinkle with half of the cheese. Add
croutons and toss. Add remaining cheese and
toss. Add dressing; toss and serve.
Calories 409; cholesterol 12 mg, Sodium 392
---
# Caesar Salad
*The Tampa Tribune*
## Ingredients
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 4 cloves garlic, minced
- Salt
- Freshly ground black pepper
- 1 cup + 4 Tbsp olive oil (divided)
- 4 Tbsp freshly squeezed lemon juice
- Dash Worcestershire sauce
- 1 large garlic clove, sliced
- 2 cups 1/2" bread cubes from crusty bread
- 3 heads romaine, torn into 2" pieces
- 1/2 cup freshly grated Parmesan
## Instructions
### Dressing
1. Whisk vinegar, Worcestershire sauce, mustard, minced garlic, salt, and pepper together.
2. Slowly whisk in 1 cup olive oil, drop by drop at first.
3. When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4. Store in refrigerator until ready to serve.
### Croutons
1. Heat 4 Tbsp olive oil in a pan over medium heat.
2. Sauté sliced garlic until lightly browned, about 2 minutes.
3. Remove garlic with a slotted spoon.
4. Add bread cubes and cook over medium heat, stirring often, until golden on all sides, about 3–5 minutes.
5. Remove; drain on paper towels.
### Assembly
1. Tear romaine into pieces and place in a large bowl.
2. Sprinkle with half of the Parmesan cheese.
3. Add croutons and toss.
4. Add remaining cheese and toss.
5. Add dressing, toss, and serve. -
Shrimpy Caesar
SHRIMPY CAESAR THE TAMPA TRIBUNE
1 lb. sm/med shrimp,
shelled, & deveined
1 dozen shrimp
1 sm. clove garlic, minced
½ cup olive oil
2 med heads romaine lettuce,
torn up, chilled
½ teaspoon salt
Freshly grd. pepper
1 egg, coddled
Juice of 2 lemons
1 T. Worcestershire
sauce
6 anchovy fillets,
optional
1 cup croutons
1/3 c. grated Parm-
esan cheese
In a sauce pan, cook shrimp in 1½ cups water un-
til just pink; drain.
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Add garlic to oil; let stand several hours.
In a large salad bowl, toss romaine with
garlic, oil, salt, and pepper. Break coddled
egg into middle of the salad. Squeeze or pour
lemon juice over romaine. Add Worcestershire
sauce and anchovies; toss well. Add croutons
and cheese; toss lightly with shrimp.
Makes 8 servings.
NOTE: To coddle egg, cook 1 minute gently
boiling water.
---
# Shrimpy Caesar
*The Tampa Tribune*
*Makes 8 servings*
## Ingredients
- 1 lb. small/medium shrimp, shelled and deveined
- 1 dozen shrimp
- 1 small clove garlic, minced
- 1/2 cup olive oil
- 2 medium heads romaine lettuce, torn up, chilled
- 1/2 tsp salt
- Freshly ground pepper
- 1 egg, coddled
- Juice of 2 lemons
- 1 Tbsp Worcestershire sauce
- 6 anchovy fillets, optional
- 1 cup croutons
- 1/3 cup grated Parmesan cheese
## Instructions
1. In a saucepan, cook shrimp in 1 1/2 cups water until just pink; drain.
2. Add garlic to oil; let stand several hours.
3. In a large salad bowl, toss romaine with garlic, oil, salt, and pepper.
4. Break coddled egg into the middle of the salad.
5. Squeeze or pour lemon juice over the romaine.
6. Add Worcestershire sauce and anchovies; toss well.
7. Add croutons and cheese; toss lightly with shrimp.
**NOTE:** To coddle egg, cook 1 minute in gently boiling water.