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What should I make for my son’s “new year, new food” party for school?

My 9 yr old son’s 3rd grade class is having a New year’s party on Friday and the theme is new foods. The idea is to get kids to try new foods that they would not normally try. Now I’m not looking for anything funky or outragiously crazy, just something new and fun that kids are not really offered or encounter on a regular basis. I am open to any ethnic food as long as nothing has any seafood in it (classroom allergies). Can any please help me??

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7 Responses to “What should I make for my son’s “new year, new food” party for school?”

  1. dalyn said:

    try diner in a bag

    its goooooooood

  2. Stimpson J. Cat said:

    Steamed dumplings with pork and cabbage. They are sold frozen in bags at the Chinese store. You can steam or microwave them to heat them. They are very mild-tasting so the kids should like them. If there are any vegetarians in the class I believe there are also vegetarian dumplings.

  3. depp_lover said:

    This sounds like a lot of fun… I hope these recipes help and the kids like them !!!!

    Bring a box of crackers to serve with this:


    1 12-oz can garbanzo beans
    1 clove garlic
    2 tbsp extra virgin olive oil
    2-3 tbsp tahini sauce (sesame paste)
    juice of 1 small lemon
    ½ tsp salt

    Drain 1/3 of the water from the can of garbanzo beans into a small bowl. Set aside for later use.
    In a blender, mix together the garbanzo beans with the remaining can water and the rest of the ingredients.

    Blend for 1-2 minutes until a smooth, slightly fluid paste is formed.

    If desired, add small amount of the saved can water and blend to create a more fluid consistency.

    this recipe is pretty involved….if you like…you can buy these already made in the frozen section from Walmart….



    3 1/2 cups all purpose flour
    3 large eggs
    2 tablespoons sour cream, buttermilk, or plain yogurt
    1 cup water (more if required)
    butter or oil
    salt and pepper

    Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs.
    Slowly stir in the remaining water until a dough begins to form. Turn out onto a floured surface and knead gently, lifting dough to stretch.

    Continue lifting and stretching the dough until the dough is smooth and somewhat sticky inside, about 3 minutes or so. Do not overwork the dough – if it begins to become elastic, allow it to rest 5-10 minutes under an overturned bowl before working with it again.

    When the dough has been kneaded enough, place in a storage bag in the refrigerator to rest 20 minutes, or leave on the counter under an overturned bowl 30 minutes, to allow any gluten which may have developed to rest.

    While the dough is resting, you can prepare the filling.


    3 medium or 2 very large waxy potatoes (baking)
    3 T unsalted butter
    1-2 T light olive oil (or schmaltz)
    1 large onion, minced
    2-3 cloves garlic, minced
    2 cups cabbage, finely shredded
    1 small leek, finely minced (optional)
    2 T Parmesan or white cheddar cheese, grated

    Cook the potatoes in their jackets, in a covered heavy pot with barely enough water to cover them in slightly salted water (add about 2 tsp salt to the water). Simmer over low heat until potatoes are fork tender, then remove from heat. (If you can judge when they’ll be done, remove from heat 10 minutes in advance and just allow to steam in the pot with the heat turned off).
    Allow the potatoes to cool sufficiently to handle, and rub off the skins with a clean towel. Drain the pot you cooked them in, and return the potatoes to the pot and shake them around a bit to dry them.

    Put the potatoes through a sieve or a potato ricer if you have one, otherwise, use a masher. Set them aside.

    In a skillet, combine butter and oil or schmaltz over medium heat to melt. Saute the garlic, onion, and leek, if you have one, for a few minutes until they begin to take on a translucent color.

    Stir in the cabbage, turn the heat to high for 1-2 minutes, stirring constantly, reduce heat and allow cabbage to begin to brown, 6-8 minutes. Then add the potatoes, cheese, and season to taste. Remove from heat and go on to work with the dough again as the filling cools.

    Remove the dough from the refrigerator and form it into balls 1 1/2 to 2″ in diameter. Roll each out with a rolling pin into a 3-3 1/2″ round approximately 1/8 inch in thickness. Cover the ones you’ve made with a damp paper towel as you work. If you prefer, you can use a KitchenAid pasta roller attachment (or other pasta machine) to roll out the dough circles. Be sure to flour both sides lightly first.

    Hold the dough in one hand, and place a round ball of filling or spoonful into the center. Fold in half to enclose the filling, and pinch the edges securely together. Don’t allow filling to touch the edges to avoid an imperfect seal. Be sure there are no openings along the edges, or the filling will boil out.

    Boil a large pot of salted water as you continue to fill the remaining pierogi until all the ingredients run out. As you work, place a sheet of waxed paper dusted lightly with flour or corn meal over and between the pierogi layers until ready to boil.

    Cooking: Gently lower pierogi into rapidly boiling water 3-5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue til all are cooked. Serve fresh with melted butter, or saute in butter until lightly brown on outside.

    An alternative to cooking these in water is to boil them in the broth remaining from a boiled ham, or in chicken broth.

    NOTE: If your pierogi are too doughy, you either rolled the dough circles so they were not thin enough, or if their thickness was correct, they may not have been evenly rolled or cooked sufficiently. The first attempt is not always perfect, but if you note where you could have done better, your next batch will be much improved!

  4. africanviolet.queen said:

    I think making some fun veggie and fruit sushi would be a hit!

    Don’t panic, you don’t need to make the elaborate sushimi rolls, or even California rolls, just “pressed sushi”, and it’s a cinch.

    Prepare a few cups of cooked rice, and gather up some of your son’s favorite cold-cuts, like thinly sliced roast beef, smoked turky or chicken slices, smoked ham, cheddar slices, ect.

    Once your rice has cooled, prepare a small soup bowl with a cup of water, and a splash of any vinegar you have on hand and mix well.

    Now dip your hands in the vinegar/rice water, and take a small handful of rice, and form a oval shape, by squeezing your hand closed. With your other hand, pack in both sides, this makes a nice, oval shaped mound of rice.

    Then place rice on oriental platter, or any special plate you have, and place a piece of ham, roast beef, turky ect. right on top of the formed rice. Press down gently. Try to cut pieces of meat so that they fit neatly on top of the rice. You could then add a small slice of cheese, ect. on top of that.

    For dipping sauce, a simple wasabi/mayo sauce, soy sauce, or even ranch little plastic cups.

    Another touch, would be to sprinkly some roasted sesame seeds on top of your creations.

    Good luck!

  5. cjandtigger said:

    I made chicken egg rolls for my son’s class. I cook boneless skinless chicken breast in the oven(seasoned with oregano). I then let cool.Dice.Toss with crushed tortilla chips and salsa. Place one spoonful into egg roll wrappers.Roll. Fry in olive oil/ place on cookie sheet in oven(brushed with egg wash).

  6. ☆miss☆ said:

    swedish meatballs
    fried plantains

  7. Dawn V said:

    We had the same party and this recipe was a BIG hti with all teh 1st graders. In fact, I now make it for my daughter once a week and it is a good way to sneak in the spinach!
    (you can make it with or without the cheese)

    Greek Snack Bread:

    2 boxes Jiffy Cornbread mix
    1 pkg frozen chopped spinach (thawed and squeezed dry)
    2 eggs
    3/4 cup milk
    1/2 cup crumbled feta cheese

    mix and bake according to package.

    *do not overbake! (dries out easily)
    * do NOT use other cornbread mix other than Jiffy.. others have less sugar in the ix and will not taste the same


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