Posted: Tuesday, November 18, 2008 12:00 am
Forget the leftover Halloween candy. When they're hungry for a snack, Albany elementary kids know to chow down on broiled eggplant and bird seed cookies.
On Nov. 11, they whipped up the recipes to show the rest of the district in the fifth annual kids culinary competition, sponsored by Greater Albany Public Schools its food service company, Sodexo.
The idea of the contest is to show kids their after-school snacks don't have to be prepackaged sugar and fat, and to encourage them to seek out more healthful choices.
Organizer Rick Sherman of Sodexo said 176 Albany elementary students submitted recipes to be considered for the competition. Forty fourth- and fifth-grade finalists gathered in the kitchens at South Albany High School to prepare their treats, which they served with flair for judges to critique.
The winners:
Fun Foods: Spiders 'n' Flies, fifth-grader Shaelyn Cox, Clover Ridge Elementary.
Kid-Friendly Preparation: Pickles in a Blanket, fifth-grader Mariah Downer, Liberty Elementary.
Health Conscious Foods: Bird Seed Cookies, fourth-grader Kyle Tucker, Takena Elementary.
Judge's Choice: Grandpa's Broiled Eggplant, fifth-grader Lynsey Mcclintock, South Shore Elementary.
Best Table Presentation: Oak Grove Elementary.
Spiders and flies
Ingredients:
8 ounces Philadelphia garden vegetable spread
1 large can extra large black olives
1 English cucumber
1 large carrot
1 bag small stick pretzels
1 small bag sliced almonds
1 package Ritz crackers
1 large Ziplock freezer bag
Directions:
For spiders, peel and thinly slice the cucumber. Peel and slice the carrot, and cut carrot slices into eighths. Cut four olives into pieces.
Fill the bag with the spread, and cut off a corner.
To assemble, lay down a cracker and evenly apply 1/2 teaspoon of the spread. Add eight pretzels to look like legs. Lay down a cucumber slice, then add another 1/2 teaspoon of spread on the cucumber and top with a second cracker. Place two pieces of cut carrot in between the crackers, and put olive pieces on the cracker to look like eyes.
For flies, take a whole olive and pipe the spread into it until full. Put a small amount of spread on the olive and place two almond slices on it to look like wings.
Pickles in a blanket
Ingredients:
12 thin slices of salami or turkey
1/3 cup light whipped cream cheese
12 mini gherkin pickles, drained (plus more if needed)
Directions:
Spread each slice of meat with a thin layer of cream cheese to within 1/4 inch of the edges. Place a gherkin pickle in the center of each meat slice, then roll it up jelly-roll style.
Cut each roll into thirds, pierce each third with a toothpick and arrange them on a serving platter.
Serves 12 (makes 26 rolls).
Bird seed cookies
Ingredients:
1 cup butter
1 cup light brown sugar
1 cup honey
2 eggs
1 tsp. vanilla extract
11/2 cups flour
1 teaspoon baking soda
3 cups quick oats
1 cup sunflower seeds
1 tablespoon poppy seeds
1 cup sesame seeds
Directions:
Cream butter, brown sugar, honey, eggs and vanilla. Then add flour, baking soda and oats. Mix. Blend in sunflower, poppy and sesame seeds.
Form a long roll, about 11/2 inches in diameter. Wrap in plastic and chill for 1 hour.
Slice 1/4-inch thick and spread out on an ungreased cookie sheet. Bake at 350 degrees for 10 minutes.
Makes 9 dozen cookies.
Grandpa's broiled eggplant
Ingredients:
2 Japanese eggplants
2 Roma tomatoes, sliced thin
About 4 ounces fresh mozzarella cheese, sliced thin
About 4 leaves fresh basil, minced
Olive oil
Italian seasoning
Salt
Pepper
Directions:
Turn on the oven's broiler.
Slice the eggplant in half. Slice a little off the opposite side so that the eggplant will lie flat on both sides.
Place the eggplant outside side up on a cookie sheet, and brush with olive oil. Sprinkle with Italian seasoning, salt and pepper.
Broil for about 2 minutes, or until the cut portion starts to turn brown.
Remove from the heat and turn the eggplant slices over. Brush the cut side with olive oil, and top with Italian seasoning, salt and pepper. Sprinkle with minced basil, then layer the tomatoes on top and cheese on top of that.
Broil for about 2 minutes or until the cheese starts to melt. Serve immediately.
Makes 2 servings.
Albany Democrat-Herald