A year ago, Hesperia and Sultana High School cooking classes were in my column. It was decided to honor them again and with great new recipes and different students. What fun it was, putting this together and many, many thanks to Linda Morris from Sultana High and John Griffin from Hesperia High.

Mrs. Morris is the department chairperson. She teaches two foods, one advanced food class, in addition to two cosmetology classes. A few months ago, I attended Sultanas' annual fashion show that she put on - it was fabulous.

Mr. Griffin, will be leaving Hesperia High, to open the Encore Junior/Senior High School for Performing and Visual Arts School in Hesperia. It will open in August 2008. Good luck on your new job, Mr. Griffin.

Again, thanks to Mrs. Morris, Mr. Griffin and the great students with your "super" recipes. They are wonderful! See you next month.

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Hesperia High School shares their special chili recipe. Thank you, Mr. Griffin's class.

Scorpion Chili

3/4 pound ground beef
1 cup onion; chopped
1/2 cup green pepper; chopped
2 cloves garlic; minced
1 16-ounce can tomatoes; cut up
1 16-ounce can dark red, kidney beans; drained
1 8-ounce can tomato sauce
2 to 3 teaspoons chili powder
1/2 teaspoon dried basil; crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 16-ounce can pinto beans
1 cup cheddar cheese; grated

In large saucepan cook ground beef, onion, green pepper and garlic till meat is brown. Drain fat.

Stir in un-drained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling. Reduce heat, cover and simmer for 20 minutes.

Ladle chili into bowls and top with cheese. Makes four servings.


The best thing about the future is that it comes only one day at a time - Abraham Lincoln

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Sultana High School shares this south of the border recipe. Thank you, Mrs. Morris' class.

Sultana's Chicken Taquitos

Taquitos:
2 cups chicken; cooked and chopped
24 tortillas
3 tablespoons chili
1 bunch cilantro; chopped
2 cups cheddar cheese; shredded
1 small red onion; chopped
2 limes
1 cups of oil
1 head lettuce
48 toothpicks

Guacamole:
5 avocados
2 tomatoes; diced
1 red onion; chopped
6 limes

Sour cream sauce:
2 cups sour cream
2 tablespoons chives; chopped
Salt and pepper; to taste

Preheat oven to 400 degrees. Fry tortillas in heated oil until soft; drain on paper towels. Fry onion, chicken, chili, salt and pepper (to taste), until warmed throughout.

Fill each tortilla with small amount of chicken filling. Use half of cilantro for taquitos and top with cheese. Roll into a cylinder shape; pin with two toothpicks. Place in preheated oven and bake for 10 to 20 minutes.

While taquitos are baking, prepare the guacamole: Mix together avocados, tomatoes and onion; add remaining cilantro.
Prepare sour cream sauce, by mixing together sour cream, chives, salt and pepper.

To serve, place taquitos and sauces on plate. Cut limes into quarters and place one wedge on each plate. Enjoy!

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Mike Smith is the Director of Career and Technical Education classes at all secondary schools. The cooking classes are part of this program. Mr. Smith has been an administrator for the Hesperia School District for the past 25 years. He has been Assistant Principal at Hesperia Junior High, Vice-Principal at Hesperia High School, Principal at Ranchero Middle School, Principal at Sultana High School and to his present position.

Mr. Smith was my boss when I was Drill Team Advisor at Hesperia Junior High. One of his favorite recipes was peanut butter fudge, so I'm including that recipe for all of you to enjoy.

I myself am so impressed with this program for the schools.

Mr. Smith's Favorite Peanut Butter Fudge

10 to 12 ounces peanut butter; creamy or crunchy
2 cubes butter or margarine
4 cups (1 box) powdered sugar
Dash of salt; optional

In a saucepan melt peanut butter, butter and dash of salt. Bring to a soft boil for two minutes. Take off heat and add powdered sugar. Stir well and put in a 8 x 8 pan. Cool, cut in pieces and enjoy.

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Take time every day, or every week, or every month to make something delicious; it will be appreciated, honest it will.

Scorpy's Café Chicken Tortilla Soup

32 ounce can tomatoes
2 medium onion; cut up
1 tablespoon garlic; minced
4 tablespoons cilantro; snipped
3/4-teaspoon sugar
8 cups chicken broth
1 and 1/2 pounds boneless chicken breast
Season salt
Course black pepper
2 or 3 chipotle peppers in adobo sauce
Monterey jack cheese; shredded
Avocados; cut up
Tortilla chips; crushed
Sour cream

Season the chicken by sprinkling season salt and pepper on surface of chicken. Grill or pan-broil chicken, in a skillet until done. Allow chicken to cool then cut in half-inch cubes.

In blender, combine 16 ounces un-drained tomatoes, one chopped onion, garlic, cilantro and sugar. Cover and blend till nearly smooth. Add mixture to large pot of chicken broth.

Add grilled chicken, chipotle peppers, 1 onion and remaining 16 ounces of un-drained tomatoes. Bring to boil. Cover and simmer for 20 minutes.

Place crushed tortilla chips in bowl. Ladle soup over chips. Top with cheese, avocados and sour cream. Serve immediately. Makes 8 to 10 servings.

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You only have one body - respect it. You only have one mind - FEED IT! You only have one life - Live and enjoy it - Des' Ree

Sultana's Black Bean-Taco Salad with Lime Vinaigrette

Vinaigrette:
1/2 cup tomato; seeded and chopped
1/2 cup fresh cilantro; chopped
4 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
2 garlic cloves; peeled

Salad:
16 cups iceberg lettuce; thinly sliced
3 cups (about 2 breasts) ready-to-eat roasted chicken breast; skinned and boned
2 cups tomato; chopped
2 cups green bell pepper; chopped
2 cups red onion; finely diced
1 cup reduced-fat sharp cedar cheese; shredded
2 15-ounce can black beans; rinsed and drained
8 cups (about 4 ounces) fat-free baked tortilla chips

To prepare vinaigrette, combine first 11 ingredients in blender or food processor; process until smooth.

To prepare salad, combine lettuce and reaming ingredients, except chips, in large bowl. Add vinaigrette; toss well. Serve with chips.

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Exercise is the king, nutrition is queen. Together you have a kingdom - Jack LaLanne

Sultana's Chicken Tortilla Soup
4 cups chicken broth
1 15-ounce can black beans
1 and 1/4 cups frozen corn
1 and 1/2 cups Pace salsa
1 tablespoon fresh lime juice
1 10-ounce can condense tomato soup
1 chicken breast; boiled and shredded
1/4-cup cilantro
6 corn tortillas; sliced into strips and fried in oil
Sour cream
Avocado; sliced

In large saucepan, combine all ingredients except chicken. Bring to a boil. Boil chicken breast in enough water to cover 2 inches above. When chicken is cooked, shred it and add to soup. Simmer for 10 minutes.

To serve, place in a bowl and garnish with toppings.

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Scorpion Chicken Ranch Melt
2 boneless skinless chicken breast; cooked
1 tomato; sliced
1 small red onion; sliced
8 slices monetary jack cheese
Hand leafed lettuce
Ranch dressing
16 dill pickle slices
4 French rolls
Garlic spread
Season salt
Black pepper

Toast French rolls with garlic spread (as if you were making garlic bread).

Season the chicken with pepper and season salt. Pan grill chicken till cooked throughout; slice into 3/8-inch strips.

Drizzle ranch dressing on the bottom half of a French roll. Place four pickles on top of dressing, place chicken over pickles, and top with cheese. Cook in a 350-degree oven for 5 minutes or until cheese is melted remove from oven.

Top with onion, tomatoes, and lettuce. Enjoy!