On top of grading, planning, and managing behaviors, Stafford High School teachers have a knack for cooking.
On top of grading, planning, and managing behaviors, Stafford High School teachers have a knack for cooking.

SHS Staffers Share their Savory Specials

by Jonathan Jardines, Ghost O'Hara, and Alex Babilonia

March 9, 2023

 

The Smoke Signal has curated a myriad of recipes from Stafford High School teachers who love to cook. They were willing to share the beloved foods – from robust chicken soups to delectably sweet Bundt cakes – in hopes of providing delicacies that you, the student, may have never tried. We hope that you enjoy these delicious creations and enjoy the short stories behind them.

Soup for the SHS Soul

Chicken and Rice Soup. (photo by Marco Verch / Flickr)

Ms. Pettijohn’s Chicken and Rice Soup

A deliciously robust recipe that is sure to bring you warmth in these colder months. Made with fresh chicken and beautiful aromatics, this chicken soup is sure to be a hit.

 

 

 

Cook time: 75 minutes


Ingredients     

  • 3-4 Chicken Breasts or 5-6 thighs (boneless, skinless is easiest)
  • 6-8 cups of water
  • 3-4 chopped carrots
  • 1-2 chopped onions
  • 3-4 stalks of celery chopped
  • 1 cup of rice
  • (optional can of Rotel tomato and pepper)
  • Salt and pepper to taste

Cooking Instructions

  1. Bring 6-8 cups of water to a boil.
  2. Add chicken and boil for 30 minutes
  3. Remove chicken and shred after cooled.
  4. Add vegetables, rice, and shredded chicken
  5. Simmer for 45 minutes
  6. Serve and enjoy!

Puerto-Rican Perfection

Puerto Rican Mofongo (photo by tablespoon.com)

Mrs. Cintrón’s Puerto Rican Mofongo

One of Mrs. Sidney Cintrón’s favorite dishes is Puerto-Rican Mofongo, she will usually have it 2-3 times a year. This dish can be perfect for a quick and simple lunch or just for some Spanish spice.

 

 

Cook time: 75 minutes


Ingredients

  • 4 green plantains 
  • 1 lb chicharrón 
  • 3 garlic cloves (mashed)
  • 4 teaspoons olive oil 
  • 2 cups crying oil

Cooking Instructions

  1. Peel Plantains, cut into 11/2-inch slices, soak in salt water for 15 minutes,
  2. Dry before putting on a hot skillet with oil. 
  3. Fry for 12 minutes at medium-low heat or light brown. Turn from time to time. 
  4. Remove from skillet and mash inside a mortar with garlic and chicharron 
  5. Once mashed shape into half sphere using hands/container and either use chicken broth or meat choice to go with

 

Not Your Average Spam

Mr. Tolentino’s Spam Fried Rice. (photo by David Tolentino )

Mr. Tolentino’s Spam Fried Rice

An easy lunch or small dinner of a classic spam, rice, and eggs. One of Mr. David Tolentino’s favorite dishes is this modern quasi-fusion meal.

 

 

 

 

 

 

 

Cook time: Varies


Ingredients     

  • One can Spam meat 
  • Rice (white) (⅘ cups) (day old and chilled)
  • Three eggs
  • Soy Sauce (enough to cover Spam/rice)
  • Sesame Oil (drizzle lightly)
  • Garlic Cloves (heavily minced) (tablespoon)

Cooking Instructions

  1. Cook rice before hand (day old) (⅘ cups)
  2. Mince garlic cloves
  3. Use a big pan to cook spam for 3-5 minutes or until golden brown and then add three eggs to cook with. 
  4. Use sesame oil to drizzle lightly on the combo
  5. Add garlic cloves along with soy sauce (use soy sauce until it covers a some of the eggs and spam)
  6. Add rice (⅘ cups) and take out of pan and serve

A Sweet Scandinavian Surprise

1960’s newspaper article on Christmas Breads that inspired Mrs. Susan Whitehead’s mother to begin a family coking tradition. (photo by Susan Whited )

Mrs. Whited’s Scandinavian Christmas Bread

Mrs. Susan Whited makes this bread every year during Christmas time. This bread recipe was passed down to Mrs. Whited from her mother, who found it in a newspaper in the 1960’s. Every year, Mrs. Whited likes to share this food with her friends and family. 

 

 

 

 

Prep time: 2 hours 15 minutes

Cook time: 20 to 25 minutes

Ingredients     

 

  • 2 packages (½oz) active dry yeast
  • ½ cup warm water (105o – 115o F)
  • 1 ½ cups lukewarm milk
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 4 eggs, beaten
  • 8 cups flour 
  • ½ cup melted butter

Instructions

 

  1. Sprinkle yeast on warm water and let stand for a few minutes; stir to mix. 
  2. Add in milk, sugar, salt, cardamom, eggs, and 2 cups flour. Beat until smooth. Add 3 more cups of flour and beat again until smooth. Stir in melted butter.
  3. Add enough of remaining flour to create a soft dough that can be handled. Cover the dough and let stand for 15 minutes.
  4. Turn dough onto floured surface. Knead until smooth and elastic.
  5. Place dough in greased bowl. Flip dough so the greased side is up. Cover with a damp towel and let rise in a warm place (85o) until doubled (about 1 hour). 
  6. Punch down dough and cover again. Let rise again until almost doubled (about ½ an hour). 
  7. Turn dough onto lightly floured surface and split into 3 equal parts. Mold each part into desired shape. 
  8. After shaping, let dough rise for about 20 minutes, until puffy, but not doubled. 
  9. Bake dough at 375o for 20 to 25 minutes, or until lightly browned. 

Comfort Challah

Challah Bread (photo by Adam Fagen / Flickr)

Mr. Neff’s Challah Bread Recipe

 

Make way for the delightful fluffy challah bread, sure to bring you joy with its sweet aroma and delightfully light flavor.

 

Cook time: 35 minutes

 


Ingredients

  • 1 teaspoon sugar
  • 1 large egg
  • 3 large egg yolks
  • 1/3 cup honey
  • 2 tbsp avocado oil (I prefer avocado oil for flavor and health reasons – you may substitute sunflower oil or canola oil)
  • 2 teaspoons salt
  • 4 1/2-6 cups all purpose flour – PLEASE NOTE – if you are using the metric conversion tool on this recipe, the flour is not updating correctly. The correct metric measurements for flour are 562.5 to 750 grams (do not change the recipe serving sizes or it will not work)

Egg Wash Ingredients

  • 1 large egg
  • 1 tablespoon cold water
  • 1/2 teaspoon salt

Optional Ingredients

  • Raisins, chocolate chips (1 ½ cups of either)

Optional Toppings

  • Sesame seeds, poppy seeds, kosher salt

Cooking Instructions

  1. Mix ingredients
  2. Knead dough for 3-5 minutes
  3. Hand-roll single strands
  4. Braid strands: One, two, or three!
  5. Allow dough to rise.
  6. Brush on egg wash.
  7. Bake for 30-35 minutes at 350 degrees Fahrenheit. 
  8. Enjoy with a nice honey glaze

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