Grands Recipe Makeover
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
In July, the Grands prepared mini meatloaves, mashed cauliflower, and baked apples. Each Grand created their own unique spice blend before starting. They had multiple options to choose from, with the Cajun blend and chili blend being the most popular choices.
Next, we went to the kitchen where the Grands divided into groups. One group washed and cored the apples to prepare baked apples. Once the apples were cored, they were filled with a mixture of spices and brown sugar. After that, they were put into the microwave for baking. I must say that this writer finds cooking in the microwave like this to be a new experience. However, the end result was as delicious as any apple baked in the oven.
The second group in our class took charge of preparing mini meatloaves. Although not everyone was fond of meatloaf, our teacher, Miss Kathy, encouraged us to keep an open mind and at least taste a bite. The group worked diligently, combining the customary ingredients such as bread crumbs, onions, and egg, and then added a unique ingredient – salsa. Some of the group members still had their doubts, but the meatloaves were baked in the oven nonetheless.
The third group was occupied with preparing mashed cauliflower, which is considered a healthier alternative to mashed potatoes. Some individuals were skeptical about this choice, as mashed potatoes are often paired with meatloaf like peanut butter and jelly. Nevertheless, the women proceeded to boil the cauliflower, gather the necessary ingredients, and blend everything together.
We were all set to do the taste test and were pleasantly surprised by Miss Kathy’s culinary picks once again. The mini meatloaves were moist and flavorful, the mashed cauliflower was creamy and delicious, and the baked apples were just the right balance of soft and crunchy. The meal had a nostalgic feel of being back at your mom’s kitchen table in the Fall, but with a modern twist.