Advertisement

Culinary salute to the lunch ladies

July 05, 2013|Scott Anderson | Culinary Passion

After spending the better part of two weeks working with many of the wonderful cooks from across Washington County for grades kindergarten through 12th grade, I wanted to create a delicious recipe as tribute to their determination to get back to scratch cooking. 

They rise early and hit the kitchens running to work hard to feed students delicious, nutritious meals with limited time and funding. They are not simply lunch ladies, but true culinary professionals that go the distance to safely feed our kids. 

My chef hat is off to everyone that took part in the Cook Smart program and I thank you for your time, talents and perseverance when I forced you to put down your paring knives and pick up your chef knives.  

I thoroughly enjoyed my time and look forward to working with each and every one of you in the upcoming year to fine-tune your culinary skills.

Advertisement

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board. 

Blackberry Dump Cobbler

4 1/2 cups fresh blackberries

2/3 cup white sugar

1 1/2 teaspoons vanilla

1 teaspoon ground cinnamon

1 box yellow cake mix

1 cup salted butter, melted

Preheat oven to 350 degrees. 

Mix blackberries, sugar, vanilla and cinnamon together and spread in the bottom of a 9-inch-by-13-inch pan.

Sprinkle dry cake mix over the top of berry mixture.

Pour melted butter over the cake. Make sure you cover evenly, Do not stir.

Bake 45 minutes or until top is golden and cake is bubbling. Remove from oven, allow to sit for a few minutes. 

Serve with vanilla ice cream. 


The Herald-Mail Articles
|
|
|