Jessica Linder is a senior at Princeton High School, and Colten Sederstrom and Ashley Ciskovsky are PHS juniors. All three enjoy cooking and baking and are part of one of the groups that provided meals at the Family and Consumer Science (FACS) restaurant-for-a-day on March 1 at PHS. Six groups of about four students per group, each made a five-course meal representative of a country for the restaurant event. The guests in this week’s recipe column chose Mexico for their restaurant meal and their recipe is part of that. Each meal was served to a faculty member. The other countries represented in the meals were China, Korea, France, Italy and Germany.
Linder’s post-PHS plans are to attend St. Cloud Technical College to become a surgical technician. She also enjoys in-line skating, swimming, camping, fishing and hunting.
Sederstrom plans to attend the University of Minnesota, Duluth, after high school, and maybe study for a career in engineering. Sederstrom enjoys listening to music (his favorite artist is rapper Wiz Khalifa), being with friends, hunting and fishing. Sederstrom says that even if a day seems like it could be boring, he tries to make the most of it and have some fun in it.
Ciskovsky says she will probably attend college after high school and may be interested in becoming a veterinarian, noting that she likes animals. She also likes traveling, camping and fishing. Ciskovsky says she also likes learning something new every day, and one day that was learning how to make frosting. Ciskovsky enjoys being out in nature, telling how she has seen three black bears and lots of deer, a moose and other wildlife over the years, in northern Minnesota.
sour cream, salsa, guacamale
butter for cooking
chopped tomato for garnish
There are no amounts listed for the ingredients in this week’s recipe. PHS FACS instructor Charissa Larson explains that the cook can choose amounts to fit their taste. She recommends a white cheese such as mozzarella.
Lay tortillas flat on a cookie sheet. Sprinkle shredded cheese on half of each tortilla, making sure to not let the cheese get too close to the tortilla’s edge. Fold the tortillas in half over the cheese to make a half-moon shape. Warm a skillet over low heat and add 1 T butter. Add the folded tortilla to the skillet and cook until lightly brown (about two minutes). Use a spatula to gently lift the edge to see when the browning is complete. When brown underneath, turn the tortilla over to cook the other side until brown and cheese is all gooey. Use spatula to transfer the quesadillas to individual plates or to large platter. Repeat until you have made your desired number of quesadillas. Top each with sour cream, salsa and guacamole, and then garnish with chopped tomatoes.