SULforMSAT #3 - Tuna Casserole Cups

Standup Lunches for Middle School Algebra Teachers: Episode 3

I grew up in the midwest. Admittedly it is not known for great culinary exploits--more for the communal nature of the church basement potluck. I have a collection of these community cookbooks that are filled with all varieties of casserole, hotdish, and one-pot-dinners. The instructions? Mix in oven-proof dish and bake until done. The first of these cookbooks I can recall comes from Wisconsin. Circa 1973. Complete with at least 14 different versions of today's theme casserole.

I expect that many of you would already know the secret recipe. 1 can tuna. 1 can Cream of Mushroom Soup. 1/2 c. milk. 1 small bag frozen peas. 1 pkg cooked egg noodles. Mix. Top with crushed potato chips.  Bake until done. Never seen that before, eh?

I thought it might be fun to try this in the wanton cups for a SULforMSAT alternative. So I started with the classic and made a few modifications. One was in the egg noodles. I didn't think that the ribbon noodles would pack well into cups, I decided to try some smaller pasta. Little stars. I thought they were cute and would add a little binding to the mixture.

1 can Tuna (or chicken or salmon or trout would work too)
1 can Cream of Mushroom Soup (I did try the healthy low sodium & fat option)
1/2 lb. of cooked little pasta bits
1 small onion sauted
1/2 c. milk
6 oz frozen petite peas
6 oz frozen chopped spinach (that I chopped even smaller)
1 cup grated cheddar cheese (I also added a little leftover Parmesan I had in the fridge)
mix it all up in a bowl and bake at 350 for 45 minutes or so. Makes about a dozen or so.

To be honest, the only real measurements in this dish are 1 can and 1 can. Add whatever else you want or like. Pick a different can of cream soup. Add whatever other spices you want. How about canned chicken + frozen broccoli + 1T curry powder?

You can see that I did not top with the potato chips. Mostly because I did not have any in the house. I also think thought that it would make the dish too crumbly and violate rule #3. But I did add the cheese so that made for some browning on the top.

I think that they turned out pretty well. I will subject Heather to them this week (heck, I might even take some for myself).

SULforMSAT #2

Stand-up Lunches for Middle School Algebra Teachers: Episode 2

This time I tried a new version of an old Gourmet Magazine recipe I have used off and on for years. It originally called for using a pie plate and making one dish, but I like to divide it into individual or bite-sized portions with a little shell. There is a ton of room for creativity with this one.

Cheese Puff Cups

6 eggs
2 T unsalted butter
1/4 c. AP flour
1/2 - 1t. salt
1/2 t. baking powder
1 c. ricotta cheese
1/2 pound grated cheese (cheddar, jack, swiss, gruyere, gouda, whatever you like)
18 or so square egg roll wrappers cut into 4-inch circles (usually you get 20 per pack

melt butter
in small bowl sift (or just stir) together flour, salt, baking powder
in large bowl, beat eggs until doubled in volume ( about 2-3 minutes with an electric hand mixer)
add butter, flour mixture, cheese (and other additions) to egg mixture
in regular greased or sprayed muffin tin, line each cavity with round egg roll wrapper
fill each 2/3-3/4 full
bake at 350 for 30-35 minutes until top is puffed and golden brown and a tester comes out clean

additions I have used (but not all at the same time):
1/2 pound chopped green chile
1/3 pound diced Black Forest ham sliced from the deli counter (with Swiss cheese)
sauteed green & yellow squash with corn
ground pork sausage and chipotle peppers
chopped spinach & artichoke hearts
top with salsa, chipotle sour cream, ranch dressing, ketchup, or anything else that tickles your fancy

Or you could use a mini-muffin tin and used small round wanton wrappers and make great little appetizers.

Stand-up Lunches for Middle School Algebra Teachers (SULforMSAT)

After a semester of teaching Middle School Algebra and getting tired of sandwiches or foregoing lunch all together, my sister-in-law was looking for a new lunch routine. So I decided to set out and find easy recipes that could:

1) be eaten standing up while working with kids in study sessions or ISS
2) be good and tasty either hot or cold
3) not be too messy (crumbs, drips, slops, etc.)
4) be eaten with fingers and not require utensiles
5) be made in batches on Sunday and eaten throughout the week
6) have variety so that the base recipe could be modified to suit tastes and add variety

I figure that some of you might find these helpful or even edible. I would love your feedback on these recipes or other ideas.

Oven-Fried Chicken Tenders

mix together in bowl
‎
1/4 c Dijon
1/4 c Milk (buttermilk might be good)
Ground Black Pepper

Add 1-1.5# uncooked chicken tenders. I can get them already cut in the meat section of the store. Use tongs if you want so you never have to touch them.
Soak chicken in mix for 10-15 min.

Crush 1-1.5c. of goldfish crackers (I used the cheddar ones, my brother likes the Parmesan flavor--I would add parm cheese to those). Use small food processor to get very fine. I crushed mine in ziploc bag with rolling pin, but that might be too coarse. Dredge chicken in crumbs until coated.

I put parchment paper on baking tray. Spray top with cooking spray. Bake at 425 for about 20 min.

Serve with parmesean roasted red potatoes or sugar snap peas.