Just the right recipe

By Mary Alice Garrett

This story originally appeared August 12, 1999 in the News Journal of Wilmington, Delaware.

Kids know there’s nothing quite like a home-cooked meal. And, thanks to Tammy Petruccelli, 17 of them now know how to prepare a meal on their own.

They learned the joys and hazards of cooking in a junior cooking camp, a one-week program held in the demonstration kitchen of the American Heart Association on Old Churchmans Road. Petruccelli, a Hockessin caterer and cooking instructor, was the instructor.

Campers learned not only how to prepare heart-healthy foods, but how to handle kitchen emergencies and how to clean a kitchen.

“We’re cutting down on the calories because we’re keeping it healthy in here," said Petruccelli as she doled out low-fat Swiss cheese and reduced-fat ham slices to the eight girls in the second session of the camp. The girls, ages 7 to 12, had already pounded boneless chicken breasts for their casserole entree.

Alyssa Weaver, 7, of Hockessin, complained that her chicken breast had “like blood on it.” Petruccelli assured her it was OK and to keep on flattening the breast. After pounding, the campers placed a slice of cheese and ham on top, and rolled each breast into a large ball, securing with toothpicks.

Using a foil pan, each girl assembled her casserole. After spreading rice on the bottom, they peeled carrots. In the process Kate Walczak, 11, of Greenville, cut a finger on the vegetable peeler, and Petruccelli had to apply a bandage. "We’ve had some minor burns from people touching the cookie sheets too soon," Petruccelli said.

Next it was time to open eight cans of low-fat cream of chicken soup. The girls had their choice of a manual can opener or a fancy electric one. A few lids got scattered around. "l don’t worry about them making a mess, because they have learned to clean up," said Petruccelli.

The girls stirred the soup with a wire whisk. They followed that by cutting the carrots into bite-size pieces, using large plastic knives. "No fingers by the blades," Petruccelli cautioned. “Even though they’re plastic, they can hurt."

The final step was to sprinkle garlic powder, white pepper and crushed parsley on top of the casserole. "It smells really, really good," said Amanda Faller, 10, of Westwoods, sniffing the garlic powder.

Nicole Fondoklis, 8, sprinkled too much pepper, so Petruccelli removed some with a paper towel. Nicole, of Limestone Hills, was attending the camp for a second time. Her mother does not cook, she said. Her father is the family chef.

Alyssa was the first to put her casserole in the oven. First, she donned oven mitts to avoid burning herself on the hot oven. Seven more casseroles were placed in the oven.

Cleanup with a bleach cleanser followed. Before vacuuming, the girls assembled a healthy snack of fruit, zucchini bread and fruit frappés. The frappés were made in a blender with fresh fruit, low-fat milk and yogurt, orange juice and ice cubes.

“We’re trying to get as much fruit and vegetables in as possible. There are no Oreos here," said Petruccelli.

The next day they would make Greek egg and lemon soup. Fruit kebabs, soup, the casserole and bread pudding made up the dinner each girl took home to her family. All were cooked in advance and needed only to be reheated in a microwave.

The last day, each camper received a chef's hat and a diploma. Many had cooked a little at home before but now they were inspired to do more.

Kari Menago, 8, of Pike Creek had helped her father make crab soup. And Julie Emanuel, 12, of Hitchens Farm had cooked eggs and brownies for her family.

"The camp is great," said Kate.

Kristin Ryan, 7, of Newark agreed, adding, "I like cooking things."

Quick Chix Cordon Bleu Casserole Recipe

2-3 chicken breasts (deboned and skinned)

1 can cream of chicken soup

1 1/3 cups water

1 cup long-grain white rice

1/2 pound fresh carrots

Pinches of white pepper, garlic powder, crushed parsley, paprika and bread crumbs

2 slices thin ham per breast

2 slices Swiss cheese per breast

12 long toothpicks

Cut chicken breasts in half and place between two sheets of plastic wrap. Using a metal mallet, pound breasts flat. Slice ham and cheese in long halves and place one-half slice on each breast. Roll and secure with toothpicks. Continue with all breasts.

In a 2-quart oiled casserole dish, dump rice, water and soup. Blend gently with fork. Lay chicken rolls on top of rice mixture. Peel carrots and slice into large chunks. Place around breasts. Sprinkle chicken rolls with white pepper, garlic powder, parsley, paprika and finally, bread crumbs.

Bake at 350 degrees for 30-45 minutes until chicken juices run clear when breast is cut with knife. Serves four.

Fruit Frappe Recipe

(A variation on the Orange Julius)

Fill blender one-half full with ice cubes.

Add the following:

1/3 cup each of milk and orange juice

8-ounce carton of yogurt - any flavor

3 tablespoons of sugar or sugar substitute

Fill almost to top with your choice of peeled fruit. Peaches, bananas, pineapples and strawberries suggested.

Blend all for 30-60 seconds. Makes 6-8 small frappes.