Cooking: Create Your Own Recipes

Dill Dip

Ingredients:
1/2 pint sour cream
1 T. mayo
1 T. minced onion
1 t. Lowery's seasoned salt
1 t. dried parsley
1 t. dill weed

Directions:
Mix all ingredients together.  Best if made a few hours before you need it so the flavors have a chance to meld.

To Submit your own recipe:

• Create your own recipe by inventing your own or "tweaking" someone else's
• Type up your recipe. (You can get a grown up to help you!)
• Pull out your camera or phone!  Get photos of you making your recipe or photos of your finished food!
• Your recipe may be featured as our "Recipe of the Week!"
• To Submit Recipe, send via email to: jmcmahon@neenah.k12.wi.us.   
• You can also bring your recipe into the library.
  

Banana (Nut) Bread         Submitted by Mrs. McMahon

1/4 cup butter, softened

3/4 cup sugar

2 eggs

3/4 cup mashed, ripe bananas

1/2 cup sour cream

2 1/4 cups flour

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped nuts (optional)

• In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.
• Stir in bananas and sour crea.  Combine the flour, cinnamon, soda, and salt. Stir into banana mixture just until moistened.  Fold in nuts if you are adding them.
• Transfer to a greased 8x4x2-inch loaf pan. Bake at 350 degrees for one hour or until a toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from a pan to a wire rack to cool completely.
• Yield: 1 loaf

Recipes use all sorts of abbreviations!  Have you ever wondered what a "tsp" is?  Check out the common abbreviations below.

Image from: http://www.iis.org.my/vxp-oh-665504.htm

Remember to check your family's recipe book at home or check out some cookbooks from the library.  Below are links to kid-friendly recipe websites.

This page was created by
Jenn McMahon