• Boil 8 oz of medium noodles until cooked
  Add 1 stick butter while noodles are hot

In a separate bowl, mix together:
4 egg yolks (put egg whites in a separate bowl)
3/4 cup sugar
1/2 pint sour cream
8 oz cream cheese
1 tsp vanilla
Juice of 1/2 lemon
1 teaspoon salt

Add mixture to noodles

Beat 4 egg whites and fold into mixture with noodles
Put in 9 x 11 pan 3/4 inches deep and top with cinnamon and sugar
Bake at 350 degrees for 30-40 minutes

Submitted by: Marcie Weinberg
Student: Bobbi Weinberg

• 8 potatoes
• 1 8 oz. package cream cheese
• ½ stick of butter
• ½ cup grated mozzarella cheese
• For Garnish: milk, salt, unflavored bread crumbs, paprika,

Procedure:
1. Boil potatoes until soft and drain. Add cream cheese and butter. Beat (by hand or electric beater) until creamy- add milk for desired texture, salt to taste.
2. Stir in grated mozzarella.
3. Scoop entire ingredients into an oven-proof pan.
4. Garnish with unflavored bread crumbs, paprika, and parsley.
5. Bake at 375 until bread crumbs become crusty, about 15 minutes. May substitute grated cheddar and bacon bits or grated Swiss and diced ham

Submitted by: Rosie McInerney, Matawan, NJ
Student: Mara Elissa McInerney, Bennett Tower

• 1 cup walnut halves
• 1/4 cup and 2 tbsp sugar
• 5 cups baby lettuce greens or torn/mixed lettuce greens
• 2 cups arugula leaves, torn
• 1 sm red bell pepper seeded, stemmed and slivered
• 2 Bosch pears, cored and cubed
• 1 1/2 oz blue cheese, crumbled

In a heavy, nonstick skillet, melt the sugar around the walnuts, stirring constantly. Remove from heat immediately and quickly spread onto foil covered surface to cool. Break apart if necessary. Combine the lettuce, bell pepper, pears, cheese and candied walnuts in a serving bowl and toss to coat with vinaigrette. Season with salt and pepper to taste and serve.

For the Vinaigrette

• 2 tbs balsamic vinegar
• 1 tsp minced shallots
• 1/4 cup and 2 tbs extra-virgin olive oil
• Salt and freshly ground pepper to taste

In a small bowl whisk together the vinegar and shallots. Add the oil in a steam whisking until it is emulsified.

Submitted by: Linda Card, Canyon Lake, CA
Student: Amanda Card, Pierpont Apartments

• 20- 10" FLOUR TORTILLAS
• 2# SPINACH CLEANED AND WILTED
• 2# SLICED MUSHROOMS SAUTEED LIGHTLY
• 1 CUP CHOPPED ONIONS SAUTEED LIGHTLY
• 2 ½ CUPS MONTEREY JACK CHEESE,SHREDDED

Lay out flour tortillas and spread vegetables over tortilla, top with cheese and cover with another tortilla. Place on sheet tray and cover with damp towel. Bake at 400 for 10 minutes, cut into wedges and serve with salsa.

Submitted by Robin Wartella for Leigh Wartella

• 15# POTATOES, PEELED AND CHOPPED
• 1 ½# CREAM CHEESE
• 3oz. DRY RANCH SALAD MIX
• 6 CUPS CHEDDAR CHEESE

Cook potatoes until tender. Drain, add cream cheese and dry ranch mix. Whip potatoes until fluffy mix ½ the cheese with the potatoes. Place in casserole dish and top with remaining cheese. Bake at 350 for 20 minutes.

Submitted by Judy Hsu for Marissa Hsu