We started off the evening with:
Brie Cheese and Milton Whole Grain Crackers
The Children learned about Chickens and Cornish Hens. Then they all took turns cleaning out the cavity of their hens.
They made from scratch corn bread stuffing. Sensei made two batches of corn bread for the kids to try. One with corn meal and whole wheat flour and the other same recipe but used all purpose flour. We held a blind taste test. 10 – 10 kids chose the whole wheat product.
The Children stuffed their birds and got them into the oven.
Next we took whole wheat and sour dough baguettes and made little crustinies with shrimp scampi this made a nice tasty appetizer.
Homemade Ranch dressing was next on the list. Kids made a Romaine lettuce salad with blood oranges to compliment the main dish.
We then made a wonderful glaze for the chicken. All the kids basted their birds.
The kids set the table and dinner was served.
Dessert was brownies and vanilla ice cream.
We were honored to have 3 of my old students from Japan join us for class.
Brie Cheese and Milton Whole Grain Crackers
The Children learned about Chickens and Cornish Hens. Then they all took turns cleaning out the cavity of their hens.
They made from scratch corn bread stuffing. Sensei made two batches of corn bread for the kids to try. One with corn meal and whole wheat flour and the other same recipe but used all purpose flour. We held a blind taste test. 10 – 10 kids chose the whole wheat product.
The Children stuffed their birds and got them into the oven.
Next we took whole wheat and sour dough baguettes and made little crustinies with shrimp scampi this made a nice tasty appetizer.
Homemade Ranch dressing was next on the list. Kids made a Romaine lettuce salad with blood oranges to compliment the main dish.
We then made a wonderful glaze for the chicken. All the kids basted their birds.
The kids set the table and dinner was served.
Dessert was brownies and vanilla ice cream.
We were honored to have 3 of my old students from Japan join us for class.
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