A selection of our Applied Business Technology Administrative Assistant Certificate class' homemade favourites. Design, format, and layout done by Janine Sebastian

1. “The most wonderful feeling in the world. Sought after by the biggest bosses and ‘ballas;’ it can only be achieved when
all 5 senses are stimulated to their fullest extent. The links between these senses cause the human brain to experience
supernatural side effects, thus creating, the only way to reach maximum swag.” – Urban Dictionary.
JUNE 17, 2016
COLLEGE OF NEW CALEDONIA
DownwithTrim.MyValentus.com

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teasers 2
Stuffed Jalapeno Poppers 3
quenchers 4
Death by Chocolate 5
Tequila Sunrise 6
mainers 7
Cabbage Roll Casserole 8
Chicken Cheese & Broccoli Casserole 9
Healthy Easy Baked Lasagna Rolls 10
Moules Frites 11
Roast Chicken with Lemon & Garlic 13
pleasers 14
Baking Powder Biscuits 15
Chocolate Cupcakes 16
Classic Pancakes 17
Strawberry Trifle 18
Thanks to Contributors of the ABT Class 2016 19

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STUFFED JALAPENO
POPPERS
Ingredients:
6-12 Jalapeno Peppers
1 Large tub of Philadelphia Herb and Garlic Cream Cheese
12-24 Two inch, uncooked, bacon strips
Preheat oven to 350°
Wash and cut Jalapenos in half and hallow out the seeds
Stuff Jalapeno halves with Cream Cheese
Top with uncooked bacon strips
Place Jalapenos on a cookie sheet
Bake at 350° until bacon is cooked
Let cool until bearable to touch, eat, and enjoy!
**Make sure to use gloves when preparing the Jalapenos!! Wash thoroughly, and do not touch your eyes for a
few hours after preparation!!**
Poppers can be made with bell peppers as well if you prefer a non-spicy option!

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DEATH BY CHOCOLATE
Combine everything in a large blender and blend on high until smooth.
Line inside of glass with chocolate syrup and let the syrup run down.
Pour the drink into the lined glass.
Top with chocolate shavings.
1 oz. Vodka
1 oz. Irish Cream
1/2 oz. Dark Crème de Cacao
Chocolate ice cream
Chocolate syrup
Chocolate Shavings (optional)

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TEQUILA SUNRISE
1 oz Jose Cuervo Tequila
4 oz Orange Juice
1 oz Grenadine
Slice of orange
In a glass, add ice, Tequila, and Orange Juice.
Slowly add Grenadine to make “sunset” in the bottom half of glass.
Enjoy!

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CABBAGE ROLL
CASSEROLE
Ingredients:
1 Medium sized head of cabbage, chopped in 1 inch strips
1 Pound of hamburger
1 Large onion, chopped
2 Garlic clove sections, chopped
2 Cups of Minute Maid rice
1 Can of Hunt’s Spaghetti Sauce (desired flavor)
2 Cans of Campbell’s Tomato Soup
1 can of Hunt’s Diced Tomatoes, strained
4 Cups of cheddar cheese
Casserole dish
Salt and pepper or seasoning salt to taste
Directions:
Preheat oven to 350°.
Cook hamburger until browned. Combine onion and garlic, cook until soft. Add spaghetti sauce, diced tomatoes, and
soup. Add seasoning salt to taste. *Save some soup and diced tomatoes for top layer.
In a separate pot, boil chopped cabbage until soft.
Follow directions for Minute Rice.
Layer all ingredients in casserole dish: cabbage, cheese, hamburger mixture, rice, more cabbage, soup, diced tomatoes,
and top with cheese.
Bake at 350° until cheese is melted. Serve with salt and pepper to taste.

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CHICKEN
CHEESE & BROCCOLI
CASSEROLE
Place chicken in Covered Casserole dish, cover with water, and microwave on high for 15—20 minutes. Remove chicken
and drain dish.
Place broccoli in a covered casserole dish, sprinkle with pepper, and microwave on high for 3 minutes.
Combine chicken and broccoli in a casserole pan.
Combine the cream of chicken soup, mayonnaise, curry powder, and lemon juice.
Pour mixture over chicken and broccoli. Sprinkle cheese over casserole.
Cook at 350 F for 30—45 minutes (until cheese is bubbling in the middle).
3 lbs. Frying chicken, cut up
1/4 tsp pepper
1/2 lb. Fresh broccoli, cut into bite size
10 oz. (1 can) Cream of chicken soup
1/2 cup Mayonnaise
1 tsp Curry powder
1 tsp Lemon juice
1 cup Grated cheddar cheese

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HEALTHY EASY BAKED
LASAGNA ROLLS
Boil lasagna noodles until al dente, cut in half lengthwise.
Peel and mince the garlic.
Combine the garlic, spinach, cottage cheese, cheddar cheese, egg, salt and pepper.
Mix until combined.
Top the lasagna strips with the spinach mixture and roll them up.
Spread half the tomato sauce on the bottom of a square pan and place the rolls on the pan facing down.
Pour the remaining sauce on top sprinkle with mozzarella cheese.
Bake at 400 F for 20 minutes and the cheese is melted.
Drizzle with olive oil
6 sheets (noodles) Lasagna
4 oz. Frozen spinach
7 oz. Cottage cheese
3 tbsp. Cheddar cheese
4 oz. Mozzarella cheese
1 whole Egg
1 clove garlic
10 oz. Tomato sauce
Salt and Pepper
Olive oil
Parsley

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MOULES FRITES
1 kg fresh mussels
3 large spring onions
1 large shallot, peeled and halved
1 carrot, peeled and halved lengthways
2 fat garlic clove, peeled
1 bunch of thyme
Handful of flat-leaf parsley
100 mL olive oil
150 mL dry white wine (ideally Muscadet)
1 tsp Pernod (Sambuca works)
2 Tbsp. crème fraiche (sour cream works)
CHIPS:
2 large potatoes (300g each) peeled.
3 tsps. Plain flour
½ tsp. cayenne pepper
Oil for deep frying (light olive oil)
MAYONAISE:
2 egg yolk
½ tsp. mustard powder
150 mL light olive oil
1 tsp. white wine vinegar
METHOD:
Mayo—whisk together yolks, mustard powder and vinegar together. Slowly; stream in the olive oil as you continually
whisk. Cover and refrigerate.
CHIPS:
Chop into fries and rinse in cold water. Before you fry shake with flour and cayenne pepper.
MUSSELS:
Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull
away any beards. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea—the vast
majority should be tightly closed. Avoid any that smell ‘fishy’, look dry or are mostly open.)
Thinly slice the vegetables and garlic. Roll the chili in your hands to loosen the seeds, then slit in half and shake out the
seeds. Slice the flesh into this sticks. Then stack together and finely chop. Pick over the thyme sprigs, discarding the
thick stalks, and pick the parsley leaves from the stalks. Prepare the chips.
Heat a large, heavy-bottomed sauté pan (with a lid) until you can feel a strong heat rising. Pour in the oil, then
immediately toss in the vegetables, chili and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for
about 1 ½ minutes, shaking the pan and stirring the vegetables until they start to wilt.

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With the heat still on high, toss in all the mussels and shake the pan so they form and even layer. Cover with a lid and
cook for another 1-2 minutes, shaking the pan once or twice.
Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1 ½ minutes so the wide reduces by
half, then cover again and cook for another minute. Place a large colander over a bowl and drain the mussels and
vegetables. Discard any mussels that remain closed. Fry the chips.
Pour the strained liquid back into the pan, reheat and stir in the crème fraiche and whole parsley leaves. Check the
seasoning, you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then
divide between two large soup bowls. Serve the chips and mayonnaise alongside.

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Roast Chicken
with Lemon & Garlic
1 3-5 pound/ 1.75-2.2 kilogram chicken
Rinse chicken and pat dry.
Tie the legs together, tuck wings under back.
Place breast side up on rack in roasting pan.
INSERT:
1 small onion, quartered
4 cloves garlic
½ small lemon, squeezing out juices
1-2 sprigs of thyme & sage & oregano or rosemary
BRUSH OUTSIDE WITH:
1 Tbs. Olive oil or butter
SPRINKLE OUTSIDE WITH:
1 tsp. crumbled, dry thyme & sage & oregano or rosemary
1 tsp. each salt & pepper
Roast in 325 degree Fahrenheit oven, basting occasionally.
1 ¾-2 hours (smaller) – 3 hours (bigger)
Transfer to platter and tent for 20 minutes.
*Discard contents but drain juices into pan for gravy*
SPRINKLE ON JUICES:
4 tsp. flour
Cook over medium/high heat, stirring for 1 minute.
POUR IN:
1 cup chicken stock
Juices in platter
Boil and stir until thickened, strain.

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BAKING POWDER
BISCUITS
Mix all dry ingredients together.
Cut in room temperature butter, mixture should hold together when squeezed.
Add more flour or butter as needed.
Add milk to a soft dough.
Pat out to a 1/2 inch thickness on a floured surface and cut with a round glass or cookie cutter.
Place on a greased pan and bake at 450º F for 15 minutes or until golden brown.
4 cups Flour
4 tbsp. Baking powder
1 tsp. Salt
1 cup Butter (room temp.)
1 1/2 cups Milk

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CHOCOLATE CUPCAKES
Preheat oven to 350 degrees Fahrenheit
Line a 12-cup muffin tin with paper cups
WHISK IN A SMALL BOWL:
2 cups of All-purpose flour
1/3 cup unsweetened cocoa powder
1 ½ tsp. baking powder
¼ tsp. salt
MIX AT MEDIUM SPEED IN A LARGE BOWL, UNTIL COMBINED:
1 cup sugar
1 cup mayonnaise
1 tsp. vanilla extract
1 cup cold water
Beat in flour mixture in thirds and alternate with water until blended.
Beat 1 minute, scraping sides occasionally.
Scoop into muffin lined tins evenly.
Bake 22-24 minutes.
Cool in pan 5 minutes.
Place on a wire rack.
FROST!

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CLASSIC PANCAKES
Preheat a heavy bottom pan at medium/low.
WHISK IN A LARGE BOWL:
1 egg
1½ cup milk
2 Tbsp. butter, melted/ vegetable oil
WHISK AND POUR OVER EGG MIXTURE:
1½ cups All-Purpose flour
1 Tbs. baking powder
1 Tbs. sugar
½ tsp. salt
STIR UNTIL SMOOTH.
Place a pat of butter into pan and scoop in some batter.
When the edges are dry and breaking bubbles it should be ready to flip.

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STRAWBERRY TRIFLE
Items you will need:
9” Trifle Bowl
2 - 9” cake pans
2 Medium mixing bowl
12 Large sliced Strawberries
1-2 Cups of Blueberries (optional-can use any other desired berry)
2 Tubs of Cool Whip
1 Box of Betty Crocker Angel Food Confetti cake mix
2 Boxes of Jell-O Vanilla Pudding mix
2 Boxes of Strawberry Jell-O mix
Ingredients needed to follow cake and pudding mixes
Directions:
Bake Cake mix as directed. Follow directions for Jell-O Pudding Mix and Strawberry Jell-O and set each in their own
mixing bowl.
While ingredients are setting, wash and slice strawberries/desired berries and set aside. Let cake mix cool.
Start first layer in the trifle bowl, its ok if the cake breaks, no one will see it through the pudding anyways!
Scoop half of the pudding mixture and layer on top of the cake.
Scoop half of the Jell-O mixture and layer on top of the pudding.
Scoop desired amount of Cool Whip, as long as there is enough to cover the top layer of Pudding it will be fine
*This is why I suggest 2 tubs because Cool Whip is delicious!*
You can sacrifice some of the berries you want on this layer as well. Start the layers all over again, starting with Jell-O
first and then the Pudding. Slap a large layer of Cool Whip on top to cover the Pudding.
Get creative with the berries on top, it is supposed to catch the eye, therefore, you can make it look the way you want!
Make sure to keep the cake chilled as the whip cream will melt. Serve and enjoy!
*Feel free to get decorative with the berries on the inside too, with a clear trifle bowl you can see how the
decorating is going and place berries where you want them.

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THANKS TO
CONTRIBUTORS OF THE
ABT CLASS 2016
Ms. Arielle Barnes
Ms. Janine Sebastian
Ms. Kyla Ward
“One cannot think well, love well, sleep well, if one has not dined
well.”
― Virginia Woolf, A Room of One's Own