Pig Out with Preschoolers: Side Dishes







Table of Contents for Side Dishes:

Breadsticks British Scones Irish Soda Bread Potato Schooners Seaweed Dip
Shredded Cheese Taters Swashbuckling Fruit Kabobs Volcanic Taters




Breadsticks

Homemade, or made from commercial, bread dough)
Tomato Sauce
Shredded mozzerella cheese

Warm tomato sauce and bread sticks. Place the ingredients on each child's plate. Let children dip bread sticks into sauce, then into cheese.


British Scones

Serve this biscuit like treat as they do during high teas in England--with butter, jam and tea, of course.

2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled margarine
1/3 cup milk
Nonstick cooking spray

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Use your hands to incorporate margarine. Mix in milk and stir just until moistened. Dough will be slightly stick. Coat a baking sheet with nonstick cooking spray. Turn dough onto baking sheet and form into a large circle. Score 6 cutting lines across the circle, cutting about 3/4 of the way through the dough toward the baking sheet. Bake for 15 to 20 minutes until the scones begin to brown. Makes 6 scones.


Irish Soda Bread

Although Ireland is known primarily for its potatoes, this simple and delicious bread is enjoyed with many meals.

2 cups all purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
1/4 cup margarine
1 cup lowfat milk
1/2 cup raisins

Preheat over to 350 degrees. Sift flour, baking soda, and salt into a large bowl. Use your fingers to mix in margarine. Stir in milk and add raisins. Knead dough briefly, then shape into a round, flat loaf and place loaf in a greased pie pan. Cut bread into 8 wedges and serve warm with butter or margarine. Makes 8 servings.


Potato Schooners

Microwave or bake the the number of potatoes needed for your family. Cut an x into the top, and serve with assorted toppings liike butter, sour cream, bacon, chili, grated cheeses, pepperoni, etc.


"Seaweed" Dip

1 pkg. vegetable soup mix
1-10 oz. box frozen spinach, thawed, chopped, and squeezed dry
1 1/2 c. sour cream
1 c. mayonnaise
2 green onions, chopped
1-8 oz. can water chestnuts, chopped and drained

Mix together the soup mix, sour cream, and mayonnaise until it is well belended. Stir in the spinach , water chestnuts and green onion. Cover and chill for 2 hours. Stir before serving. Makes 4 cups.

Ideas for serving: Serve in a bread bowl..a round loaf in which the insides have been scooped out. Cut the insides into cubes for dipping. Or serve in hollowed out big zucchini"boats" on a bed of shredded lettuce.


Shredded Cheese Taters

Scrub and cook whole potatoes until tender. Let kids cut potatoes into 1/2 inch or 3/4 inch sticks. Place potatoes on buttered baking sheet. sprinkle with shredded cheese. Broil until cheese melts. Serve.


Swashbuckling Fruit Kabobs

Cut up assorted fresh fruit into chunks.Toss with lemon juice to prevent browning. Thread onto party picks that are shaped like little swords(or use the frilled ones).

Suggestions for fruit: grapes, cut up melons, strawberries, raspberries, blueberries, apples, peaches, plums, etc.


Volcanic Taters

Prepare favorite sloppy joe recipe. Prepare mashed potatoes. Pile mashed potatoes on individual plates in shape of a volcano. Let kids pour on the "lava" for their own volcanic eruption.