and other Recipes fromProfessor Luxenburg’sMaterial and Methods

ClassFall Semester 2006

Department of Architecture and Interior Design

Anne Arundel Community College

BUCKY TRUFFLESAND OTHE RECIPES FROM PROFESSOR LUXENBURG’SMATERIALS AND METHODS CLASS

ANNE ARUNDEL COMMUNITY COLLEGE DEPARTMENT OF ARCHITECTURE AND INTERIOR DESIGN

FALL SEMESTER 2006

Assignment No. 1

CSI MasterFormat

The Construction Specification Institute (CSI) has established a standard format for the writing of the various materials and systems that are necessary for the assembly of a building.

As an exercise, each student selected a food recipe and rewrote the information unto CSI MasterFormat using CSI PageFormat. The pages that follow are the results of that exercise.

In the end, we learned some things about technical writing and we had a great party!

Thanks to all my students who participated in this project.

Richard J. Luxenburg, AIA

TABLE OF CONTENTS

SECTION RECIPE NAME

00001 Oreo Mud Pie Nick Saylor

00002 Mexican Layer Dip Chris Corneal

00003 Knoor Spinach Dip Jonathan Kellogg

00004 Mexican Style Meatballs Ryan Monahan

00005 Watergate Salad Corey Mack

00006 Mango Mousse SigenaT. Sugar

00007 Banana Choco-Nut Bread Jon Fugitt

00008 Mint Chip Brownies David Gregory

00009 Grape Jelly Meatballs Dean Roshan

00010 Artichoke Dip Paul Schilder

00011 Pickled Watermelon Rind Rich Luxenburg

Section 00001Oreo Mud Pie

Part 1 GENERAL1.01 SUMMARY

A. A decorative Oreo and coffee ice cream pie. 1.02 QUANTITY

A. 8 servings.

Part 2 PRODUCTS2.01 MATERIALS

A. 26 Oreo sandwich cookies (Finely crushed estimated 2 cups)B. ¼ cup Land-o-Lakes unsalted butter (melted)C. 1 quart Starbucks coffee ice cream (Softened)D. 1 ½ cups Smuckers chocolate fudge sauceE. Prepared Cool Whip whipped toppingF. Additional whole Oreo sandwich cookies (Garnish)

Part 3 EXECUTION3.01 PREPARATION A. Mix cookie crumbs and butter in small bowl until pliable.

B. Press ¼ inch of cookie mixture evenly into bottom and sides of 9 inch pie plate.

C. Spread softened ice cream evenly to fill prepared cookie crust. D. Lightly top with 1/16 inch fudge sauce. E. Freeze @ 30 degrees for 6 hours or until firm. F. Garnish with 1 inch round dollop of whipped topping around

perimeter of pie. G. Add extra 5 whole cookies on top after whip wherever seems fit. H. Serve semi frozen in 8 even slices.

Recipe for a PartyNick Saylor AACC Spring 2005

Section 0002

Mexican Layer Dip

PART 1 GENERAL

1.01 SUMMARYA. Layered food of Southwestern style ingredients to create a dip that

will be a party favorite.

1.02 QUANITIYA. Serves 10 people

PART 2 PRODUCTS

2.01 PRODUCTSA. Refried beans (1 large cup)B. Sour Cream (1 large tub)C. Real mayonnaise (8 oz size jar)D. Guacamole 6 oz fresh from avocadoE. Salsa (1 can) F. Cheddar/Taco Cheeses (8 oz packages)G. Spring Onions 10 spring onions chopped 1/8”H. Black olives (8 oz can)

Recipe for a PartyChris Corneal AACC Spring 2005

Part 3 EXECUTION

3.01 PREPERATIONA. Empty out refried beans and spread ¼” thick.B. Mix 1 cup of sour cream and ½ cup of mayonnaise and pack of

taco seasoning together, spread onto next layer ½” thickC. Mix full tub of Guacamole and spread for next layer ¼” thickD. Open jar of salsa and spread for the next layer ¼” thickE. Spread cheeses over salsa, ½” thickF. Use all black olives cut 1/8” thickG. Put spring onions on top layer that are cut 1/8”thick

END OF SECTION

Recipe for a PartyChris Corneal AACC Spring 2005

Section 00003Knorr Spinach Dip

PART 1 GENERAL1.01 SUMMARY

A. Spinach dip served in an open bread bowl with crackers and fresh vegetables.

1.02 QUANTITYA. Four cups dip (10 people)

PART 2 PRODUCTS 2.01 MATERIALS A. One package (10 oz.) baby spinach, chopped B. One container (16 oz.) sour cream C. One cup Hellmann’s or Best Foods real mayonnaise D. One package Knorr Vegetable recipe mix

E. One can (8 oz.) water chestnuts, drained and chopped F. Three green onions, chopped

Recipe for a PartyJonathan Kellogg AACC Spring 2005

PART 3 EXECUTION3.01 PREPERATION A. Combine all ingredients B. Chill for about two hours

C. Hollow out bread bowl, cucumber, and cherry tomatoes D. Fill bread and vegetables with spinach dip E. Serve with favorite dippers

3.02 DECORATION A. Sprinkle parsley over dip B. Cover half of opening with top C. Put bread bowl in the middle of an 18” plate D. Spread vegetables, crackers, cheese, etc. around bowl

END OF SECTION

Recipe for a PartyJonathan Kellogg AACC Spring 2005

Section 00006MANGO MOUSSE

PART 1 GENERAL1.01 SUMMARY

A. A delicious and light Mango mousse accompanied by kiwi and mango

B. Makes 6 servings

PART 2 PRODUCTS

2.01 MATERIALSA. 2 Mangoes

Peeled and chopped into bite size pieces

2.02 MANUFACTURERSA. Gelatin

1 Envelope

B. Frozen light Whipped dessert topping (Cool Whip brand)8-ounces

C. Sugar 2 Tablespoons

D. Lemon Juice 2 Teaspoons

Recipe for a PartySigena T. Sugar AACC Spring 2005

PART 3 EXECUTION

3.01 ERECTIONA. In blender place chopped mangoes until smooth.B. Add 2 cups of water into blender and mix. C. Pour mixture into saucepan and bring to boil. D. In large mixing bowl, mix sugar, gelatin and mango mixture until

gelatin dissolves. E. Add lemon juice to mixture, cover and freeze for 45-60 minutes.F. Place mixture in blender for 2-3 minutes, until smooth and thick. G. Add whipped topping to mixture, let the mixture chill for 4 hours.

3.02 FINISHESA. Place mixture in dessert dishes B. Arrange product in dessert dish with mango slices or any other

preference.

3.03 FIELD QUALITY CONTROLA. Ensure all working surfaces are clean.B. Wash hands before handling any food products.C. Ensure all equipment and materials are within specifications.

END OF SECTION

Recipe for a PartySigena T. Sugar AACC Spring 2005

Dean Roshan AACC Spring 2005

Section 00010Artichoke Dip

PART 1 GENERAL1.01 SUMMARY

A. An Artichoke dip for casual get together, very simple to create and can be served either hot or cold.

1.02 QUANTITYB. Serving sizes vary on amount taken per dip. Average amount 30

servings.

PART 2 PRODUCTS

2.01 MATERIALSA. Artichokes (1 can) Fanci Food Premium Gourmet 12 oz

1. Cut to ¼ inch piecesB. Marinated artichoke (1 Jar) Fanci Food Premium Gourmet

1. Drained and Cut to ¼ inch piecesC. Mayonnaise (1 cup) Safeway Select Products

1. Reduced FatD. Green Chilies (2 cans) Old el Paso

1. 4.5 oz peeled chiliesE. Monterey Jack Cheese (3/4 lb) Cracker Cheese

1. Shredded 1 Inch in length

Recipe for a Party

Paul Schilder AACC Spring 2005

PART 3 EXECUTION

3.01 PREPERATION

A. Cut Artichoke Hearts to ¼ inch size and put into mixing bowl.B. Take one cup of mayonnaise, and place into mixing bowl.C. Grade the Monterey jack cheese into mixing bowl.D. Dump all the green chilies as into mixing bowl.E. Mix all ingredients and empty into low-sided ceramic platter.F. Pre heat oven to 350 degrees.G. Place mix into oven and let bake for 20 minutes.H. Remove from oven, and use chips or crackers for dipping.

END OF SECTION

Recipe for a PartyPaul Schilder AACC Spring 2005

Section 00011PICKLED WATERMELON RIND

PART 1 GENERAL

1.01 SUMMARYA. A very sweet use of the part of the melon that is usually thrown away!

1.02 QUANTITYA. Enough for 20 people.

PART 2 PRODUCTS2.01 MATERIALS

A. WatermelonB. Pickling Solution

a. 2 pounds sugarb. 1 pint vinegarc. 1 pint waterd. 1 lemon, sliced thine. 1 tablespoon cinnamon f. 1 teaspoon clovesg. 1 teaspoon allspice

Recipe for a PartyRichard Luxenburg AACC Spring 2005

PART 3 EXECUTION

3.01 PREPERATIONA. Watermelon

a. Cut rind into 1” pieces (eat or save the red meat)b. Soak watermelon rind over night in salt waterc. Drain and cook in clear water until tender (boil ½ hour)

B. Picklinga. Combine all pickling ingredients in a pot and heat until liquid (do not boil, use a slow heat or the sugar will

crystallize)b. Add mixture to the cut up melon rind c. Pickle for at least 2 days

END OF SECTION

Recipe for a Party

Richard Luxenburg AACC Spring 2005