I WENT TO CULINARY SCHOOL, IT WAS A BLAST!!!!

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Yesterday I had the most enjoyable day I went to the SILVER DOLLAR CULINARY SCHOOL, IN BRANSON MO. Where I took the CULINARY OF THE SIXTIES COOKING CLASS, My husband works at Silver Dollar City and I plan on taking a different class each week I am really excited click on one of the link and you can see what they have for the rest of July, they change it up every month. I had a great time and met some great people including the teacher who by the way was so nice and taught us alot. Here I am with her right after class, her name is Debbie Dance Uhrig, click here to read about her.

Let me show you some pictures before I get to what I learned, here is the outside of the school. Isn't it pretty?

Here is a picture of my ticket..

And the inside of the kichen before we went in, Oh how I would love to have a kitchen like this...

I got to sit right up front and center, the first thing we sampled and she didn't have time to show us how to make was a Traditional Cheese Ball, it was fabulous..here is the recipe..sorry no picture because they had it all served up for us to taste...
1(4oz) jar old English cheese
1(4oz) jar rocque blue cheese ( she use Havarti instead because its much creamier)
8 oz cream cheese
1 T minced onion
1 T worchestershire sauce
dash of garlic salt or powder
1/3 cup fine cheddar cheese ( she suggest you shred your own cheese because its cheaper that way and healthier)
Mix all ing. together and form large cheese ball. The shredd cheese is added to give the cheese ball body. Its optional and she doesn't do this so to your own preference you can roll the cheese ball in crushed pecans.
Also its better to make the day before serving it.

Now on to the main course "CHICKEN POT PIE"

That's her helper for the day!!! I know you want the recipe...
you can use you favorite vegies but these are the ones she used:
3 stalks celery, chunked
1/2 cup broken frz petite green beans
2 large carrots
1/2 cup frz peas
1 large red or yukon gold potatoe chopped
1 1/2 cups chopped chicken breast or turkey
1 can cream of chicken soup
1/2 cup milk
3 T flour
2 oz smoked cheddar cheese, or havarti cheese or smoked gouda cheese,  cut into smal pieces
salt and pepper to taste
1/2 t black kettle seasoning, (they sell it right there but I am sure you can find it online.)
2 nine inch pie shells purchased or homemade ( she used pillsbury homemade since its kidfest this week at the park.
*Options: pearl onions, mushrooms, or whatever favorite vegetable you like.
Cover Vegies with warm water and boil 1 to 2 min., drain. Mix flour into milk with a whisk, adding the cream of chicken soup. Stir in the veggies and cheese along with the seasonings of choice. Place one pie crust in inside a deep 9 inch pie pan. Prick bottom crust lightlypull crust up to top of pan, add filling top with second crust (her tip is to roll the crust inwards while making your pretty edges this prevents spilling)
place slits on top for steam to escape. Place in 350 oven for 1 to 1 1/2 hours. when filling begins to bubble throught the top crust pie is done, allow to sit 15 min. before serving...Serve with a sald or fresh fruit..this was YUMMYYY..

Then last but not least she made CHOCOLATE CHIP BLOND BROWNIES

Here is the recipe...
2 cups flour
1 t baking powder
1/4 t baking soda
1 t salt
1 cup nuts optional ( I love nuts in mine and she used them, (pecans) (Yum)
2/3 cup real butter
2 cups brown sugar
2 eggs, beaten
2 t vanilla
6 to 8 oz chocolate chips, or as she said however many you want.
Place dry ing. in a bowl and whisk together. Melt butter and mix with brown sugar, cool slightly and add the eggs and vanilla. Gradually mix the butter mixture together with the dry ing. (she recommends doing this by hand and getting rid of your mixer, not sure how I feel about that)
sprinkle top with chocolate chips and bake in a 9 by 13 pyrex dish at 350 degrees for approximatley 25 minutes. Test with toothpick for doneness..
oh my where these delish. All three where great and I can't wait to go back, I will post when I do..on the 29th of this month I am taking canning 101 for sure where we get to take 4 pints home with us of salsa, jelly and whatever two other items she shows us how to make..till next time...