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Cooking with Kids: Jayme Alter

Thursday, June 22, 2000

Correction/Clarification: (Published June 23, 2000) In the Cooking With Kids recipe for Spanish biscuits, use the time and temperature listed on the crescent roll package, which is 11 to 13 minutes in a 375-degree oven.


Age: 10
Parents: Patricia and Paul Alter
Brother: Jay, 16
Community: South Fayette
School: South Fayette Elementary, going into fifth grade
Hobbies: Gymnastics, basketball, softball.
Favorite food: Pasta of any kind
Favorite TV show: "S club 7 in Miami"
Kitchen tip: Have fun cooking but always be careful
Favorite food to cook: Apple pie
What she's going to do this summer: Cook, swim, play sports, go to Delaware on vacation

Spanish Biscuits

Jayme loves to create stories and dance and is an "A" student. She's creative in the kitchen as well. Both her mom and dad cook and she helps them both. This is a recipe she and her mom created for the Pillsbury Kids Bake-Off. It didn't place in that contest, but it was a winner with our kid testers. We served it with a salad and veggies and dip.

8 crescent rolls (we used Pillsbury)
1/2 cup ground beef, browned
1/4 cup refried beans
1/2 cup mild Cheddar cheese, shredded
1/3 cup mild salsa

Separate crescent roll like pizza slices. Place on ungreased cookie sheet. Spread refried beans on crescent rolls; add beef on top of refried beans. Place shredded Cheddar cheese on top of beef and add salsa on top of cheese. To serve: Place crushed tortilla chips and blue tortilla chips on plates. Place crescents on top.


To submit a recipe to Cooking with Kids, please send the recipe, along with the name of the child, a head shot (preferably a school picture), and a telephone number where the child can be contacted to: Cooking with Kids, c/o Suzanne Martinson, Post-Gazette Food, 34 Blvd of the Allies, Pittsburgh 15222. Questions? Call Suzanne Martinson, 412-263-1760.



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