Recipes and Information
Meal
PlanningCook up a pound or so of ground beef. Rinse well with hot water.
Cooking up a few chicken breasts in the oven (or cook a whole chicken or turkey breast-remove the skin).
Boil
a big pot of pasta
**Dice up a salad for the week. At the same time clean and peel vegetables to put in baggies to take with you as snacks. If they are all ready to eat you will be more likely to grab them.
Crock Pot
1 t. dry yeast
2-1/2 c warm water
3 T. olive oil
1 T. salt
herbs *
3 cups bread flour
about 4-1/2 cup all-purpose flour
about 2 tsp. coarse sea salt, for topping
about 1 T. olive oil, for topping
3-4 T. fresh rosemary (1-1/2 T. dry rosemary)
3-4 T. chopped fresh sage (1-1/2 T. dried sage leaves, not powder)
3-4 T. fresh oregano (1-1/2 T. dried oregano leaves, not powder)
Mix the yeast into the warm water; let sit 10 minutes until foamy. Mix in oil, salt, and herbs. Stir in flour gradually until dough is workable. Turn out on floured board and knead, adding flour as dough becomes sticky. Work dough for 8 to 10 minutes, until it is not sticky, but elastic and glossy.
Shape dough into a ball; place in a greased bowl and cover with a wet towel. Let rise in a warm place about 1 hour.
Pat dough out into either a rectangle about 10 by 11 inches or circle 13 to 15 inches in diameter. If you make a rectangle, shape dough either on a greased cookie sheet or baking stone dusted with cornmeal. If you make a circle, shape dough onto a greased pizza pan. Finished shape may be any thickness from about 1/2 to 1 inch.
Cover dough with a damp cloth and let rise in a warm place about 45 minutes. While dough is rising, preheat oven to 400 degrees.
Uncover dough and finish top: With fingertips, dimple dough deeply all over. Brush dough with a thin gloss of olive oil, add coarse salt and other toppings of your choice.
Bake the focaccia for about 30 minutes, or until golden. Immediately remove from the pan or stone and cool on a rack. Serve hot or at room temperature.
Dr. Susan Swetnam, Professor of English
New
York CheesecakeButter the bottom of a 9" spring form pan. Dust with graham cracker crumbs.
Place cream cheese and ricotta cheese in food processor and process until smooth.
Add sugar and eggs and process. Add cornstarch, lemon juice, vanilla,
butter, and sour cream. Process until all ingredients are well blended.
Bake one hour at 325 degrees. Turn off oven and leave cheesecake in the
over for two more hours. Chill. Top with fruit, chocolate, or leave
plain. Low-fat or fat-free ingredients may be
substituted.
Dr. Linda Hatzenbuehler, Dean, College of Health Professions
Fresh
Tomato and Basil QuicheCoat a nonstick skillet with cooking spray; add olive oil, and place over medium heat until hot. Add onion and garlic; sauté until wilted.
Unrolled breadstick dough, into separate strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends to seal, continue coiling dough. Repeat procedure with remaining dough to make a flat circle. Roll dough into a 13-inch circle; fit into a 9-inch quiche dish or pie plate coated with cooking spray.
Spread onion mixture in bottom of prepared crust, sprinkle with cheese. Arrange tomato slices over cheese; top with basil.
Combine milk and next 4 ingredients in container of a blender or food processor. Process until smooth. Pour over tomato. Bake at 350 degrees for 45 minutes or until a knife 1 inch from center comes out clean; let stand 10 minutes. Makes 6 servings.
Per serving: 207 calories, 6.9 g fat, 12.4 g protein, 18 g carbohydrate, 84 mg cholesterol, 341 mg sodium
Adapted from a recipe in Low-Fat Vegetarian Cooking
Dr. Kent Tingey, Vice President, University Advancement
Mexican
PizzaPlace one flour tortilla on a baking pan and spread generously with refried beans and chopped green chiles. Layer a second tortilla on top of the beans and top with salsa and assorted chopped vegetables. Heat at 375 degrees for 7 minutes. Top with grated mozzarella cheese and place in the oven for another 3 minutes or until the cheese is melted. Top with fresh tomato. Makes 4 pizzas.
Dr. Rick Kearns, Professor, Department of Health and Nutrition
Sciences
Aebleskivers
(Danish apple cakes)
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. sugar
2 c. buttermilk
2 eggs, separated
melted butter
Sift flour, salt, soda, and sugar together in a medium sized bowl. Blend buttermilk and egg yolks. Add flour mixture. Beat until smooth. Fold in stiffly beaten egg whites. Place aebleskiver pan over low heat and add a small amount of melted butter or oil to each cup. Pour batter into holes, filing each about 3/4. Cook over low heat and turn quickly when cakes begin to brown around the edges. Lightly brown other side and serve hot with powdered sugar, applesauce, or ligonberry jam. Makes 15-20.
Dr. Jim Girvan, formerly of the Department of Health and Nutrition
Sciences
Hunter's
Stew (Bigos Mysliwski)
One of the oldest traditional Polish dishes, famous in poetry and novels, this stew was served at royal banquets and hunts. It is still the piece de resistance (a main dish) after a hunting party. Since this dish cannot be prepared in small quantities because of the many ingredients required, it is wise to plan to serve a large group. Even then a considerable amount will probably have to be refrigerated for future use.
NOTE: The proportions given are approximate. They may be varied
according
to individual taste and availability.
At least 1/2 lb. of each of the following meats, diced:
roast beef, roast pork, smoked sausage
venison, rabbit, ham (optional)
6-8 lb. sauerkraut
white cabbage, small (optional)
mushrooms (dried mushrooms are the best)
smoked bacon (salt pork), diced
1-2 onions
garlic
tomato paste
juniper berries (dried)
marjoram
salt, pepper, paprika, and brown sugar to taste
Cut white cabbage and cook in salted water until medium soft; drain. In a separate pot, cook sauerkraut until medium soft, drain excess liquid, but not all. Each piece of meat should be pot roasted separately and seasoned with salt, pepper, paprika, etc. Cut sausage in 1/3 inch rings and fry until browned. Brown the bacon and cook the mushrooms, onion and garlic in the bacon fat until limp. Combine cabbage, all meats, mushrooms, onions, garlic, tomato paste, and juniper berries with the sauerkraut; season to taste. Simmer, tightly covered for 1 hour or longer. Stir occasionally. Bigos is even better reheated, so it may be prepared in the morning for use at dinner. It will keep in the refrigerator for a week.
Potato
Dumplings (Kopytka)
1 lb. potatoes
1 egg
1/2 lb. flour
salt
Peel potatoes and boil in salted water. Cool and mash. Add egg,
flour,
and salt and form a dough. Divide in half and roll into a 1" diameter
log.
Cut diagonally with a knife. Cook in boiling, salted water for 5-10
minutes. Drain and serve at once.
Dr. Anna Ratka, Associate Professor, Pharmaceutical Sciences
Sauté 1 chopped onion in some oil. Add 3/4 cup beans (I use black or pinto or whatever I have around) and enough water for cooking beans (don't add too much water).
When beans are about 45 minutes from being done add:
3/4 cup dried yellow split peas
3/4 cup lentils
When beans and lentils are almost cooked add:
4 cups stock
1 bunch carefully washed chopped spinach
3 leeks carefully washed and chopped
1 bunch parsley, washed and chopped
1 to 3 carrots, chopped
3/4 cup barley
3/4 cup rice
Mix: 1 pound hamburger meat with salt and pepper. Form hamburger meat into small meatballs (3/4 inches in diameter). Add meatballs to soup. Boil until everything is cooked (about 20 minutes). Just before serving mix:
2 cups plain yogurt
a little salt
about 1 tsp of pepper (more or less, or fresh ground,
depending on your pepper affinity)
To each bowl of soup add yogurt mixture to soup to achieve a light color. Sprinkle with mint.
Note: for vegetarian version use vegetable stock and eliminate meatballs.
Teri Peterson, Instructor, College of Business, Faculty Statistical Consultant
| 1/2 cup medium to dark roux
2 qts boiling water 1 pound small shrimp 1 pint oysters 1 pound crab meat 1 pound smoked sausage 3 cups chopped onions 1 large bell pepper or red pepper |
3 stalks celery
1 tablespoon cayenne pepper or Tabasco 2 tablespoons parsley 1 tablespoon white pepper garlic to taste 1 can stewed tomatoes 2-3 cups okra (fresh or frozen) |
Roux
In a heavy pot or skillet mix 2/3 cup flour and 3/4 cup
vegetable oil. Turn on heat to medium or low and begin stirring. Make certain
no particles of the flour stick to the bottom of the pan. When it is medium
to dark brown, turn off heat and continue to stir and add water to cool. You
can then use the same pot to cook the rest of the gumbo or you can pour the
roux into the gumbo pot.
Gumbo
Add roux to pot of boiling water until blended. Add finely
chopped onions, pepper, and celery. Cook on high heat for 30 minutes or until
vegetables are tender. Add smoked sausage. Add shrimp and cook on low for 2
to 5 minutes. Add crabmeat and oysters. You can serve immediately or allow to
simmer for an hour to allow the flavors to mingle. Be careful not to overcook
the seafood. Gumbo that is to be refrigerated for a day and reheated has a better
flavor than freshly cooked gumbo. Serve over cooked rice with french bread and
a green salad.
Dr. Larry Harris, Dean, College of Education
| 1/4 cup olive oil
1 tablespoon butter 1 cup finely chopped onion 1/2 cup finely chopped parsley 2 cloves garlic, minced 1 1/2 pounds ground beef 1 tsp cinnamon 3/4 cup red wine 6 oz tomato paste 15 oz. can tomato sauce 1 large eggplant, cut in 1/2 inch slices 4 large zucchini, sliced lengthwise in 1/2 inch slices |
Béchamel
Sauce 3/4 cup butter 3/4 cup flour 2 1/2 cup warm milk 1/2 teaspoon salt 2 eggs, beaten (or substitute) 1 1/2 cup grated parmesan dash of nutmeg |
Salt eggplant on both sides and set aside.
In large skillet heat oil; sauté onion until golden. Add parsley, garlic, beef, cinnamon, salt and pepper; cook until meat is lightly browned. Drain fat. Stir together wine and tomato paste; blend into browned meat mixture. Simmer until most liquid has been absorbed and let cool.
Rinse eggplant. Broil eggplant slices, turning once, until golden brown on both sides.
Béchamel Sauce:
In medium saucepan, melt butter over low heat; blend in
flour until smooth. Gradually blend in milk. Add salt. Cook, stirring constantly,
until thickened and smooth. Remove from heat. Gradually beat eggs into sauce.
Add cheese and nutmeg. Set aside.
Arrange potatoes in bottom of large baking pan or Pyrex baking dish. Cover with a layer of meat mixture and small amount of béchamel sauce. Arrange a layer of eggplant and again add a generous layer of meat mixture and smaller amount of béchamel sauce over eggplant layer. Top with a layer of zucchini. Cover with remaining meat sauce. Pour remaining cheese sauce over top. Sprinkle with parmesan cheese. Bake at 350 degrees for 1 hour until top is golden brown. Cool slightly, cut into squares and serve.
Pauline Thiros, Director of Planned Giving, ISU Foundation
| 1/2 cup plus 1 tblsp. oatmeal 1/4 cup pecans 1 1/2 cups flour 1 cup whole wheat pastry flour 1 1/2 cups sugar 1 tblsp. baking powder 1 1/2 tsp. cinnamon |
1/2 tsp. salt 2 eggs 3 egg whites 1/2 cup apple butter 1/4 cup canola oil 2 cups grated zucchini |
(Adapted from a recipe in Eating Well magazine.)
Dr. Bob Pearce, Former Vice President for Financial Affairs
Danish
Apple Dumplings
Dough:
4 cups all purpose flour
1/2 cup sugar
pinch of salt
2 cups butter
3/4 to 1 cup cold water
Combine dry ingredients. Cut butter into dry ingredients with a pastern cutter, working it until it has the consistency of cornmeal. In middle of dough, begin adding the water until the dough stays together (past sticky stage). Gather dough into a neat roll. Divide into six equal parts. Roll out 1/6 of dough into a circular shape approximately 1/4 inch thick.
Filling:
6 to 10 tart baking apples (pared)
1 to 2 tblsp. sugar per dumpling, depending on tartness of apples
1 pat (about 2 tsp.) of butter per dumpling
Slice 1 to 1 1/2 apple in center of dough circle. Place pat of butter in with apples. Sprinkle sugar and cinnamon over apple slices. Bring dough up and over dough mixture, pinching and folding into place. Continue with remaining 5 dough circles. Place dumplings in ungreased 9-by-13-inch baking pan.
Syrup:
2 cups water
1/2 cup butter
3/4 cup sugar
dash of cinnamon
Combine ingredients in sauce pan and bring to a boil. Pour over dumplings. Bake approximately 45 minutes at 350-375 degrees. Serve warm or cold with ice cream, whipping cream, or half and half.
ISU President Dr. Richard Bowen and Connie Smith Bowen
Baked Salmon
Remove skin from salmon. Salt salmon and dredge in flour. Saute
in oil until brown. Place in a glass baking dish. Cover with lemon
juice and saffron which has been boiled in water. Bake salmon at 350 degrees
for about 30 minutes.
Persian Rice
Soak basmati rice in salt water overnight. Bring a large pot of salted water to a boil. Add rice and simmer until almost done. Drain rice. Rinse salt off of rice. Peel and slice several potatoes. Pour a thin layer of oil into the pot that the rice was cooked in. Heat oil. Lay potatoes flat in oil. Add rice. Cover pot with towel or paper towels, then put lid on pot, and steam until done. Add saffron which has been boiled in water, if desired.
"Coo Coo"
Combine the following ingredients in a blender:
7 eggs
1 head Romaine lettuce
1 bunch parsley
1 bunch cilantro
2 bunches green onions
other vegetables as desired
salt and pepper to taste
Mix in one cup of walnuts and a small amount of dried berries. Pour mixture
into a teflon-coated fry pan and cook over medium heat about 45 minutes or until
cooked through. Serve over rice.
Dr. Habib Sadid, Associate Professor of Engineering
Beer Bread
3 c. self-rising flour
1 c. sugar
1 can beer, room temperature
Combine all ingredients in a bowl and spoon into a greased 10" or 12" Dutch oven. Cook about 35 minutes or until the bread pulls away from the sides of the Dutch oven.
"Dump" Cake
1/2 stick butter or margarine
1 box yellow cake mix
1 can cherry pie filling
1 large can crushed pineapple
Melt butter. In a warm 12" Dutch oven, place cherries and pineapple. Then dump the dry yellow cake mix on top of the fruit mixture. Pour the melted butter over the cake mix. Do not mix! Bake for 45 minutes at a medium to high heat until the crust starts to set up a little. Let cake set for a few minutes before serving. Serve topped with whipped cream.
Dr. Roger Rankin, Professor of Business Education
Vegetable Pizza with Rice Crust
Crust:
1-1/2 c. long-grain white rice
2 eggs
1 c. (4 oz) shredded sharp cheddar cheese
1 tablespoon olive oil
In a 2 to 2-1/2 quart saucepan, combine rice and 2-3/4 c. water. Bring to a boil over high heat and cook until most of the water is absorbed, 7-10 minutes. Reduce heat to low, cover, and simmer until rice is tender, 10-15 minutes longer. Pour rice into a large bowl. Cool about 5 minutes, stirring occasionally with a fork.
In another small bowl, beat eggs to blend. Add eggs and cheddar cheese to rice and mix well. Grease a 9” x 13” pan with nonstick spray. Place rice mixture in pan and pat into an even layer. Bake at 400 degrees until rice begins to brown around the edge, 15-20 minutes.
Topping:
1 c. thinly slivered red or yellow bell pepper
1 c. thinly sliced zucchini
1 c. thinly sliced onion
1 can (2-1/4 oz) sliced ripe black olives, drained
3/4 c. prepared pizza sauce
1-1/2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
Heat olive oil in large saute pan. Over high heat. saute vegetables for 3-5 minutes.
Spread pizza sauce evenly over baked rice crust. Sprinkle with mozzarella cheese. Spoon vegetable mixture over crust and top with parmesan cheese. Bake at 400 degrees for 8-10 minutes.
Dr. Karen Hayward, Associate Professor of Nursing
Cold Shrimp Soup
1 bottle/can clamato juice (48-64 oz.)
1/2-1 lb. cooked, peeled cocktail shrimp
2 medium cucumbers, peeled, seeded, and cubed
4-6 roma tomatoes, peeled, seeded, and cubed
8 oz. package cream cheese, cut in 1/2" cubes
1 ripe avocado, peeled and cubed
1/3 c. finely sliced green onion
1/4 c. watercress or parsley leaves, finely chopped
1 T. pureed fresh garlic
cayenne pepper, to taste
1 T. extra-virgin olive oil
juice of 1 lemon
1/4 c. balsamic vinegar
Combine all ingredients. Chill 30 minutes and serve.
Vegetable Crepes with Mustard-Tarragon Sauce
Vegetable Filling:
Lightly saute assorted vegetables in olive oil. Vegetables might include
slivered carrots, finely chopped celery, red pepper, capers, sliced water chestnuts,
sliced green or chopped white onion, sliced roasted garlic. Be sure and
include vegetables that have some "crunch" and include onions and garlic.
Mustard-Tarragon Sauce:
Prepare about 2 c. of white sauce and add:
1 tsp. dried yellow mustard
1 T. dried tarragon leaves
1/8 tsp. saffron or marigold stamens (or sweet paprika)
squeeze of fresh lemon juice
1-2 T. medium sherry or marsala wine.
Prepare 8" crepes using your favorite recipe and adding dried herbs to crepe
batter. Fill crepes with the vegetables, roll, spoon sauce over crepes,
and garnish with parsley (or nasturtium flowers when in season). Serve
warm.
Baked Pears with Raspberry Sauce
2 T. sugar
2 T. butter
2 T. cognac or other brandy
cinnamon to taste
orange zest or orange extract to taste
5-6 pears
Combine sugar, butter, cognac, cinnamon, and orange zest in a small saucepan and warm gently until smooth. Peel and halve pears; remove stems and cores. Place in a baking dish and brush with the above mixture. Bake in a medium oven just until done; don't overcook.
Raspberry Sauce:
Gently cook fresh raspberries (or frozen) until volume has been reduced to about
half. Strain seeds and add sugar to taste. Add a squeeze of fresh
lemon juice. Serve pears at room temperature with raspberry sauce drizzled
on top.
Dr. Richard Spall, Professor of Pathology
2-3 lb. firm white fish fillets such as rockfish, sea bass, monkfish, cod,
flounder or halibut
salt and freshly ground pepper
1/4 c. olive oil
3 yellow onions, chopped
2 green bell peppers, seeded, and chopped
1 bulb fennel, sliced
2 chorizo sausages, sliced
3-6 cloves garlic, finely minced
1/2 - 2 tsp. red pepper flakes, optional
2 tsp. dried oregano
1 bay leaf
3-4 c. canned plum tomatoes, drained, coarsely chopped or 4-5 large, ripe tomatoes,
peeled, seeded and coarsely chopped
2 c. dry white or red wine
2 c. fish stock or bottled clam juice
4 T. chopped fresh flat-leafed (Italian) parsley
4 T. chopped fresh basil
1/2 lb. shrimp (peeled)
1/2 lb. large bay scallops
Cut the fish into uniform chunks 2-3 inches long. Place in a shallow pan and sprinkle with salt and pepper. Cover and refrigerate while making the broth.
In a large, heavy saucepan over medium heat, warm the olive oil. Add the onions, bell peppers, fennel, and chorizo and cook, stirring, until tender, about 10 minutes.
Add the garlic, red pepper flakes (if using), oregano and bay leaf and cook for 2 minutes. Add the tomatoes and simmer for 3 minutes longer. Add the wine and stock and simmer, uncovered, for another 10 minutes.
Season to taste with salt and pepper. Add the fish and simmer, uncovered, until opaque throughout when tested with a knife, 5-8 minutes. Add the parsley and basil. Serve at once. Makes 4-6 servings.
Adapted from a recipe in Williams-Sonoma Kitchen Library FISH
Dr. Jonathan Lawson, Vice President for Academic Affairs
2 c. buttermilk baking mix
2/3 c. milk
1 c. shredded sharp cheddar cheese
1/4 c. melted butter or margarine
1/2 tsp. garlic powder
1-2 tsp. parsley flakes
Combine baking mix, milk, and cheese in a large bowl and mix until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by tablespoonfuls onto an ungreased cookie sheet. Bake about 10 minutes at 450 degrees or until medium brown on top. Mix melted butter/margarine, garlic powder, and parsley. Brush over warm biscuits before removing from the cookie sheet. Serve warm. Makes 7-8 biscuits.
Glenn Alford, Public Information Specialist,
University Relations
1 lb. lean boneless pork
1 T. dry sherry
1 thin, quarter-size slice fresh ginger, crushed with the side of a cleaver
3 green onions (including tops)
2 tsp. hot bean sauce; or 2 small dried hot red chiles, crumbled
4 tsp. hoisin sauce
1 T. soy sauce
1 tsp. sugar
2 small green bell peppers or 1 red and 1 green pepper
3 T. oil
1/2 tsp. salt
2 cloves garlic, minced
1 tsp. minced fresh ginger
Place pork, sherry, and ginger slice in a 2 quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes).
Lift meat from broth and refrigerate until cold. Then cut into 1-1/2 inch square pieces about 1/8 inch thick.
In a bowl, combine hot bean sauce, hoisin sauce, soy sauce, and sugar. Seed peppers and cut into 1 inch squares; cut remaining 2 green onions into 1 inch lengths.
Place wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add peppers and stir fry for 1-1/2 minutes, adding a few drops of water if wok appears dry. Sprinkle with salt and stir once, then remove peppers from wok. Add remaining tablespoon of oil to wok. When oil begins to heat, add garlic and minced ginger and stir once; then add pork and stir fry for 1 minute. Add bean sauce mixture and toss until pork is coated with sauce. Return peppers to wok along with onion. Stir for 30 seconds to heat through. Makes 3-4 servings. Serve with steamed rice.
FROM: Sunset Stir Fry Cooking
Dr. Greg Green, Assistant Professor of Economics
1 lb. lean ground beef
1/2 lb. pork sausage
1/4 lb. bacon, finely chopped
1 c. onion, finely chopped
2 cloves garlic, minced
1 c. rice, uncooked
3 T. parsley, finely chopped
2 eggs
1/2 tsp. paprika
1/2 tsp. allspice
salt and pepper to taste
1 large head cabbage
46 oz. can tomato juice
1 lb. can or jar sauerkraut
Fry ground beef, sausage, and bacon until cooked, about 5 minutes. Drain fat from meat. In a small amount of oil, cook onion until transparent. Add minced garlic and continue cooking, about 1 minute. Add onion and garlic to meat mixture. Add rice and parsley. Blend eggs and add paprika, allspice, salt and pepper. Add to meat mixture and set aside.
Remove core from cabbage and slice about 1/2 inch from the base. Place
cabbage in large pan of boiling water, core side down. Cook approximately
6 minutes. Leaves should separate easily. Cut off any tough ribs
of the cabbage. Place about 2-3 tablespoons of filling in each cabbage
leaf and roll up from the center of the leaf, tucking in the outer edge as you
roll. Drain sauerkraut in a strainer and rinse. Place half of the
kraut in the bottom of a pressure saucepan or roaster. Lay the cabbage
rolls on top of the kraut with the edge side down. When the first row
is full, place more of the sauerkraut over the rolls and start a second row
of cabbage rolls. Repeat until all of the rolls are used. Finish
up with sauerkraut. Cover the rolls with tomato juice and cook for 10
minutes at 15 pounds of pressure or bake at 350 degrees for 1-1/2 – 2 hours,
or until the rice is cooked. Serve with a little sour cream on top of
the cabbage rolls.
Jeannette Rowe, Associate Professor Emeritus of Home Economics
4 eggs
1-1/2 cups sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 can pumpkin (29 ounce)
2 cans evaporated milk (12 oz each)
Beat eggs lightly. Stir in sugar and spices. Add pumpkin and stir.
Gradually add milk and continue stirring until evenly blended. Pour
in two unbaked 9-inch pie shells. Bake for 15 minutes at 425 degrees;
then 350 for 40-50 more minutes or until knife inserted in center comes out
clean. Cool on rack Makes 2 pies.
French Pastry
4 c. flour
1 T. sugar
1-1/2 c. shortening
1-1/2 tsp. salt
Mix and blend till fine; then add the following mixture:
1 T. vinegar
1 egg
1/2 c. water
Gently blend. Use the fewest number of strokes possible in order to keep
dough flaky and light. Roll out, arrange in pie pan, trim, turn under
and
flute edge.
(Makes 2 two-crust or 4 single crust pies. You'll have 2 crusts
in the freezer ready for other dishes OR use immediately for yummy cinnamon
treats!)
Dr. Susan Jenkins, Associate Professor of Teacher Education
Uncle
Mickey’s Northern Italian Beans and Pasta
Heat a small amount of olive oil in a large saute pan. Add minced garlic and saute. Add two cans of undrained cannellini beans. Reduce heat and cook about five minutes. Chop several handfuls of parsley and add to bean mixture. Add boiling water (from water boiling for pasta) as needed to thin bean mixture. Stir in cooked penne pasta. Garnish with chopped parsley, red pepper flakes, and fresh Parmesan cheese.
Greg Grasso, Graphic Design Specialist, University and Government Relations
Roasted
Tomato Soup with Garlic
3 lbs. plum tomatoes, halved lengthwise
6 T. olive oil
3 T. minced garlic
1-1/2 T. finely chopped fresh rosemary (or 1-1/4 tsp. dried)
1-1/2 T. finely chopped fresh thyme (or 1-1/4 tsp. dried)
1/4 tsp. dried crushed red pepper
6 c. chicken stock or canned low-salt broth
6 T. chopped fresh basil
16 1/4-inch-thick baguette slices
Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle with 3 tablespoons olive oil. Roast in 400 degree oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
Transfer tomatoes and any accumulated juices to food processor. Process until slightly chunky.
Heat 3 tablespoons oil in large stock pot over medium-high heat. Add garlic and saute until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and crushed red pepper. Add chicken stock and bring to a boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. Stir in basil. Season to taste with salt and pepper.
FROM: Bon Appetit, February, 1998
Joni Loftin, Clinical Associate Professor, Speech and Language Pathology
6-8 Anaheim chiles
1/4 lb. Monterey Jack cheese
4 oz. can peeled whole green chiles, or 4 fresh, whole Anaheim chiles
flour for coating
2 eggs, separated
2 T. flour
oil for frying
Cut cheese in rectangles about 1/2 inch thick and 1 inch long. Wrap a strip of chile around each piece of cheese. (Each medium-sized chile makes two strips).* Roll in flour. Make a batter by beating the whites of eggs until stiff and beating the yolks lightly. Fold yolks into whites, then fold in flour. Drop the stuffed and floured chiles into the batter one at a time. Pick up each with a spoon and transfer to a saucer; then slide from saucer into frying pan containing moderately hot oil. Fry until golden brown on each side. Drain well on absorbent paper and let stand.
*If using fresh chiles, roast chiles, sweat in a plastic bag, peel, slit and seed.
Sauce
1/4 c. chopped onion
1 small clove garlic, crushed
1 T. oil
8 oz. can tomato sauce
2 c. chicken broth
pepper, oregano
Cook onion and garlic in oil until wilted. Put in a saucepan with tomato sauce and chicken broth and bring to a boil. Season to taste with pepper, and oregano. At serving time, heat the chiles in the boiling sauce for about 5 minutes or pour sauce over chiles
Dr. Angela Luckey, Assistant Professor, College of Education
2 onions, sliced
4 oz. ham, cubed
3 T. butter
4 c. chicken or vegetable broth, heated
4-6 leeks
salt and pepper to taste
1 T. flour
1/2 c. white wine
2 T. sour cream
2 egg yolks
1 oz. grated parmesan cheese
Peel and slice onions. Cube ham. Melt butter and saute onion for 3-4 minutes; add ham and saute a bit longer to heat ham. Add small amount of broth and stir well. Wash and cut leeks (white part only) into 1/2 inch pieces and add to broth for 5 minutes. Add rest of broth. Season with salt and pepper. Simmer 15 minutes.
Mix flour with wine and add to soup to thicken. Add sour cream. In a separate bowl, mix a bit of hot soup with egg yolks. Return to soup and keep hot, but do not boil again. Cooked, diced potatoes can be added to the soup.
To serve, place in a tureen and sprinkle with parmesan cheese or serve in individual bowls or ramekins and sprinkle with cheese.
Recipe originally from Ora and Irv Spraker who found it in a German cookbook in Baumholder, Germany
Donna Hillard, Interim Associate Director, Human Resources
Baked
Blueberry-Pecan French Toast
24" baguette
6 large eggs
3 c. milk
1/2 tsp. nutmeg
1 tsp. vanilla
1 c. brown sugar
1 c. pecans
1/2 stick (1/4 c.) plus 1 tsp. unsalted butter
1/4 tsp. salt
2 c. blueberries (or other berries)
Butter a 9" by 13" baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whip together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar. Pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to 1 day.
Place pecans in a shallow baking pan and toast in 350 degree oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and heat in a small saucepan with remaining 1/4 cup brown sugar. Stir until butter is melted. Drizzle butter mixture over bread and bake at 400 degrees for 20 minutes, or until any liquid from blueberries is bubbling. Serve with syrup. Makes 6 servings.
Dr. Bob Picard, Associate Professor and Chair, Accounting
Syrup
4 c. sugar
2 c. water
1 T. corn syrup
few pieces of orange or lemon zest, whole cloves, cinnamon stick, optional
Combine all ingredients in a medium sauce pan and bring to a boil, stirring frequently. After it reaches a boil, do not stir. Cook, uncovered, until syrup reaches about 200 degrees or the syrup falls in a sheet when dropped from a cold spoon. Add 1 T. vanilla and 1-2 T. honey, if desired. Set syrup aside to cool.
Nut Filling
1-1/2 lbs. pecans, finely chopped
1 T. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 c. sugar
Mix pecans, spices, and sugar together in a bowl.
2 lbs. filo pastry sheets
2-3 sticks butter, melted
Trim filo to fit pan, if necessary. Cover filo sheets with towel. Brush each sheet of filo with melted butter and stack 12-15 sheets. Spread 1/3 of nut mixture evenly over top sheet of filo and gently press down. Butter the next sheet on both sides and press gently into nuts. Continue stacking buttered sheets until there are about 8-10 sheets on top of the first layer of nuts. Again spread about 1/3 of the nut mixture on top of layers and butter the next filo sheet on both sides. Continue stacking 8-10 buttered filo sheets and spread rest of nuts on top sheet. Continue stacking buttered filo sheets until gone. Cut baklava into diagonal shapes. Bake at 350 degrees for 30 minutes and about 30 minutes at 200 degrees. Pour cooled syrup over warm pastry. Let stand several hours before serving. Makes about 40 2 inch pieces, or 80 1 inch pieces.
Adapted from: Middle Eastern Cooking by Dosti
Dr. Barbara Adamcik, Professor, Pharmacy Administration
Grilled
Tofu with Garlic-Sesame Bok Choy
1 c. water
1/4 c. low-sodium soy sauce
1 T. sesame seeds
1 T. brown sugar
1 T. rice vinegar
1 tsp. crushed red pepper
2 tsp. minced peeled fresh ginger
2 tsp. dark sesame oil
3 cloves garlic
2 (12.3 oz) packages reduced-fat firm tofu, drained
1 tsp. vegetable oil
1 tsp. dark sesame oil
12 c. thinly sliced bok choy
1 tsp. minced peeled, fresh ginger
2 garlic cloves, minced
2-1/2 c. diagonally sliced green onions
1 T. low-sodium soy sauce
Combine the first 9 ingredients in a blender, and process until smooth. Pour mixture into a large bowl. Cut each tofu cake crosswise into 4 slices. Place tofu slices in blended mixture and marinate in refrigerator at least 2 hours.
Spray a large nonstick saute pan with cooking spray and heat over medium-high heat until hot. Remove tofu slices from marinade; discard marinade. Add tofu slices to pan and cook 2 minutes on each side or until browned. Remove from pan and set aside; keep warm.
Heat the vegetable oil and sesame oil over medium-high heat. Add bok choy, ginger, and garlic and saute 2 minutes. Add onions and soy sauce and saute 2 minutes. Spoon bok choy mixture onto serving platter and top with tofu slices. Serves 4.
Taken From: Cooking Light Recipe for Healthy Living, 1999
Paulette Canfield, Nurse, Student Health Center
Crust
1-1/4 c. warm water
1 tsp. sugar
1 T. yeast
2-3 c. white flour
1 c. whole wheat flour
1 tsp. salt
1 T. dried basil
2 T. olive oil
cornmeal
Put warm water in a large bowl. Add sugar and yeast and stir. Set aside to proof; bubbles will rise when yeast is ready. Add 1 c. white flour and mix well. When dough starts to get smooth, add basil, salt and 1 T. olive oil. Mix a little more, then add whole wheat flour. Mix until absorbed. Add 1/2 -1 c. white flour and mix until the dough pulls away from the bowl into a ball. Knead dough on a floured board 5-10 minutes or until smooth, adding more flour as needed. Grease a large bowl with 1 T. olive oil and roll the dough in the oil. Set aside to rise (20-45 minutes depending on room temperature).
Sprinkle a large pizza pan with cornmeal. When the dough has doubled in volume, turn out onto a board and roll into a circle that is just larger than the pizza pan. Place on the pan and spread with roasted red pepper sauce. Top with vegetables such as diced onion, asparagus, green pepper, artichoke hearts, and thin slices of mozzarella cheese. Bake at 450 degrees for 12-15 minutes or until the crust sounds hollow with tapped.
Roasted Red Pepper Sauce
Roast a red pepper directly on a stove's gas flame or under a broiler. Turn occasionally so the skin blackens all over. Place in a paper bag and put in a freezer for about 10 minutes. Remove from freezer and peel and core. Drain 1/2 c. sun-dried tomatoes (if oil packed). Place red pepper, sun-dried tomatoes, 1 coarsely chopped fresh tomato, and several cloves of garlic in food processor. Blend until smooth, adding olive oil or tomato juice to thin, if necessary.
Dr. Jim Wolper, Professor, Mathematics
1/4 c. olive oil, divided (less if non-stick pan is used)
1/2 large onion, diced
2 cloves garlic, minced
3 ribs celery, sliced diagonally
1 tsp. ground ginger, divided
1/2 tsp. dried basil, divided
3 medium carrots or 12 baby carrots, sliced diagonally
1/4 c. light soy sauce, divided
1-1/2 boneless, skinless chicken breasts, cut into bite size pieces
1-1/2 T. concentrated chicken base or 5 chicken boullion cubes, dissolved in
1 cup warm water
2 T. cornstarch, dissolved in 1 c. cold water
2 packages boil-n-bag rice
hot garlic sauce to taste, optional
Heat 2 T. olive oil in wok over high heat until oil is fragrant. Add onion and garlic. Stir and cook for about 1-1/2 minutes. Add celery, stir, and cook for about 1-2 minutes. Add 1/2 tsp. ginger, 1/2 tsp. basil, and carrots. Continue cooking for about 3-4 minutes or until vegetables are nearly done (crisp tender). Add 2 T. soy sauce and cook for 1-2 more minutes. Remove vegetables to a serving dish. Pour remaining olive oil in wok and heat to fragrance. Add chicken and stir for 2-3 minutes. Add remaining ginger and basil and cook, stirring constantly until chicken turns white. Add chicken stock and remaining soy sauce and simmer for 2-3 minutes. Add cornstarch and stir until sauce is thickened. Mix chicken with vegetables and serve over cooked rice. Add hot garlic sauce to taste. Makes 4-5 servings.
Ernie Naftzger, Associate Dean of Students
Remove the stems from portabella mushrooms. Heat a small amount of olive oil in a large saute pan. Add mushrooms, stem side up and sprinkle with minced garlic. Drizzle a small amount of olive oil over the mushrooms. Add about 1/4 cup of cooking sherry to the pan. Saute mushrooms at medium heat for about 10 minutes. Turn mushrooms over and continue sauteeing until soft. Salt and pepper to taste. Serve on hamburger buns with leaf lettuce, sliced tomato, Swiss or provolone cheese, and spicy mustard.
Portabella mushroom "burgers" can also be prepared by baking at 350 degrees for 20-30 minutes.
Dr. Jerry Lyons, Assistant Professor, Sport Science, Physical Education, and Dance
1 c. milk
1 tsp. sugar
1 package dry yeast
5 c. sifted flour
1/2 c. sugar
1 tsp. salt
1 stick butter
1 c. whipping cream
2 eggs, beaten
1 tsp. lemon extract
1 tsp. vanilla extract
Scald milk; cool to lukewarm. Add 1 tsp. sugar and yeast and let stand until it bubbles.
In a separate bowl, combine flour, 1/2 c. sugar and salt. Cut butter into dry ingredients with pastry blender or fork.
Combine cream, eggs, lemon extract, and vanilla extract. Add milk, sugar, and yeast mixture and mix well. Add liquid ingredients to flour/butter mixture and combine. Knead on a floured board for 3-5 minutes or until smooth. Place dough back in bowl, cover with a kitchen towel and refrigerate overnight.
Next day:
Divide dough into two parts. Divide each part into three parts. Roll each of
the three parts into an 18 inch roll. Braid the three rolls together on a lightly
greased cookie sheet. Cover with a kitchen towel and let rise approximately
three hours. Brush with milk and bake at 325 degrees for 15 minutes or until
light golden brown.
Frosting:
Combine 2 lbs. powdered sugar, 1 stick butter, 3 oz. of cream cheese, and 1
tsp. vanilla. Mix until smooth. Add milk as needed to thin. Frost rolls and
decorate with cherries and nuts or for whatever holiday you desire.
Makes 2 braided rolls.
Anza Ketterman, Instructor, Office Technology, School of Applied Technology
Schweinebraten
(Roasted Pork Loin)
3 lbs. pork loin, whole
2 T. salt
1 tsp. pepper
1 T. chopped garlic
1 tsp. coriander seed, chopped
2 tsp. juniper berry, chopped
1 tsp. caraway seed
¼ c. olive oil
2 carrots, diced
2 ribs celery, diced
1 yellow onion, diced
2 c. water
1 bay leaf
Place the pork in a roasting pan and season with spices and herbs. Pour the oil on the roast and rub it into the meat. Surround the roast with the vegetables. Sear the roast for 20 minutes at 400 degrees. Turn the oven to 275 degrees. Add water and bay leaf and roast for 1-1/2 to 2 hours or until internal temperature reaches 165 degrees.
Semmelknodel (Bread Dumplings)
1 medium onion, finely chopped
2 T. butter
½ lb. stale bread, chopped
½ c. milk
3 eggs
2 T. finely chopped parsley
1/8 tsp. salt dash white pepper
2 T. flour
Saute the onion in the butter until lightly browned; cool. Moisten the bread with the milk. Let sit for 30-40 minutes. Combine the bread mixture with the cooled onion, eggs, parsley, salt and pepper. Stir in the flour. Shape the mixture into two inch dumplings by hand. Simmer the dumplings in salted water for 15 minutes. Dumplings can be held in the water until ready to serve.
Sauerkraut
4 oz. bacon, diced
1 yellow onion, diced
16 oz. sauerkraut, bottled, drained
4 c. beef consommé
1 tsp. salt ½ tsp. pepper
½ tsp. chopped garlic
½ tsp. coriander
1 T. sugar
4 juniper berries, whole
2 T. chopped parsley
2 bay leaves
3 T. flour
½ c. water
Saute bacon for 4-5 minutes; add the onion and continue to sauté until golden brown. Add the drained sauerkraut, consomme, and seasonings. Continue cooking at medium heat for 30 minutes. Thicken with the flour and water mixture. Simmer for two minutes and serve hot.
Klaus Schaupensteiner, Catering Director
Debone one whole pheasant. Cut meat into thin strips. Place in bowl. Add ¼ cup white wine. Lightly salt and pepper. Cover with dried, freeze dried, or fresh tarragon. Stir lightly to distribute tarragon.
Heat a large sauté pan to medium high. Melt 4 T. butter. Add 2 cloves minced garlic and sauté. Add a small amount of chopped chives. And a dash of pepper.
Saute pheasant (2-3 minutes per side) until done. Arrange pheasant on a platter along with additional tarragon butter to dip pheasant in.
Doug Higgins, Centennial Campaign Director
2 eggs
1 c. sugar
2 heaping tablespoons flour
1 tsp. baking powder
1 c. chopped nuts
fresh fruit
whipped cream
Beat eggs well. Add sugar and continue beating. Add flour and baking powder. Fold in nuts. Bake in an ungreased 8" glass baking dish at 300 degrees for 30 minutes. Cool completely. Serve with fresh fruit and whipped cream.
Dr. Carla Wiggins, Associate Professor, Health Care Administration
9" unbaked pie shell
1 c. pecan halves
3 eggs
1 tsp. vanilla
½ c. butter, melted
½ c. sugar
1 c. dark corn syrup
Arrange pecans in bottom of pie shell. Beat eggs well. Add sugar gradually. Mix in vanilla. Add corn syrup to melted butter and combine with egg mixture. Pour into pie shell. Bake at 450 degrees for 10 minutes. Lower heat to 350 degrees and bake 35 minutes longer, or until knife inserted near center of pie comes out clean. Serve warm topped with whipped cream.
Greg Anderson, Mayor, City of Pocatello
2 lemons, preferably organic, Meyer variety
1/3 c. coarse sea salt
½ c. fresh squeezed lemon juice
approximately ½ c. extra virgin olive oil
Scrub the lemons and dry well. Cut each lemon lengthwise into eight wedges. Toss the lemon, salt, and lemon juice together to coat the fruit evenly. Transfer to a glass container with a non-metal lid. Close the container tightly and let the lemons sit at room temperature for seven days. Each day, shake the container well to evenly distribute the salt and juice. The salt will eventually dissolve. After seven days, add olive oil to cover, and refrigerate the lemons. The lemons should be used within six months. Bring to room temperature before adding to any dish.
Charlene Martindale, Assistant Professor Emeritus, Business
Moroccan Mixed Wild Green Salad with Preserved Lemons and
Olives
6 c. mallow or mixed leafy, mild-flavored greens (purslane, miner's lettuce,
chard, beet)
1 c. stemmed flat-leaf parsley, chopped
3 garlic cloves, unpeeled
1/3 c. cilantro leaves, roughly chopped
1/4 tsp. salt plus more to taste
3 T. extra-virgin olive oil plus more for finishing
¼ tsp. sweet paprika
pinch of hot red pepper
¼ tsp. ground cumin or more to taste
juice of ½ lemon or more to taste
¼ preserved lemon (2 strips from lemon cut into eight pieces for preserving)
12 oil-cured olives, pitted and soaked in several batches of water to remove
salt
Wash greens well. Drain, stem and chop roughly. Steam greens, parsley, and garlic about 15 minutes. Cool greens and squeeze out as much moisture as possible. Chop finely. Peel garlic, place in a mortar with cilantro and ¼ tsp. salt and crush to a paste.
Heat olive oil in a 10 inch skillet. Add garlic paste and chopped greens and cook over medium-low heat until all the liquid has evaporated, turning mixture often to avoid sticking and burning - about 10 minutes. Blend paprika, hot pepper, cumin, and lemon juice. Cool slightly, then beat in enough oil to make a texture similar to mashed potatoes. Cover and refrigerate for at least an hour before serving.
Correct seasoning with more salt, cumin, and lemon juice, if desired. Whip once more to lighten the mixture. Rinse preserved lemon and remove the pulp. Slice the peel into slivers. Shape the greens mixture into a smooth hemisphere on a serving platter. Decorate with slivered preserved lemon and olives.
From: Mediterranean Grains and Greens by Paula Wolfert
Pine Nut and Preserved Lemon Couscous
2 c. couscous
2 c. water
2 T. butter
1 c. finely chopped onions
salt
fresh ground pepper
1 c. pine nuts, toasted
1 T. finely chopped preserved lemon
1 T. finely chopped parsley
Place couscous in a shallow pan. Bring water to a simmer and pour over the couscous. Cover and let sit until all the liquid has been absorbed - about 5 minutes. In a small sauté pan, melt butter over medium heat. Add the onions. Season with salt and pepper. Saute for 3 minutes - do not brown. Stir the onions, pine nuts, preserved lemon, and parsley into the couscous and serve.
From: Emeril Lagasse
Chicken Tagine with Lemon and Olives
1 whole chicken*
6-7 cloves garlic, peeled
salt
1 tsp. ground ginger
¼ tsp. freshly ground pepper
1 preserved lemon, rinsed
¼ c. salad oil
¼ tsp. pulverized saffron
½ c. grated onion, drained
6 sprigs cilantro, tied together
½ c. Kalamata olives
1 preserved lemon, rinsed (8 sections)
Wash chicken in salted water, drain, and cut into 6 pieces. Pound 4 cloves of garlic and 2 T. of salt into a paste. Rub the paste onto the chicken parts. Rinse chicken well under running water until it no longer smells of garlic. Drain well.
Blend ginger, a little salt, pepper, 2-3 cloves garlic, the pulp only of the preserved lemon (reserving the peel), and the oil. Rub the sauce over the pieces of chicken. Cover with plastic wrap and refrigerate overnight.
The next day, place chicken and sauce in the tagine. Add the saffron, onion, cilantro and water to barely cover. Stir and bring to a boil. Cover and simmer gently 30 minutes, turning and basting chicken once.
Rinse olives. Slice the reserved lemon peel into thin julienne strips and add to the tagine with olives and preserved lemon sections. Simmer 15 minutes.
Transfer chicken to the oven to keep warm. Boil sauce rapidly to reduce to a very thick gravy. Remove cilantro. Spoon the sauce over the chicken. Top with the lemon peel, sections, and olives. Serve at once.
*Lamb can be substituted for the chicken
From: Couscous and Other Foods from Morocco by Paula Wolfe
2-1/2 c. whole wheat flour
½ c. cornmeal
½ c. wheat germ
2 T. brown sugar
1 egg
½ c. water
3 T. oil
1 T. honey
½ c. barbeque sauce
Combine dry ingredients. In a separate bowl, mix egg and water. Stir in oil, honey, and barbeque sauce and mix well. Add to dry ingredients. Roll dough to ¼ inch thick. Cut with 3 inch long, dog bone shaped cookie cutter and place on ungreased cookie sheet. Bake for 15 - 20 minutes at 350 degrees. Makes 2-1/2 dozen.
From: The Doggy Bone Cookbook by Michele Bledsoe
Dr. Paul Link, Professor, Geology
1 lb. bacon
½ c. chopped onion
½ c. sliced celery
½ c. chopped green pepper
½ lb. sliced mushrooms
2 lb. lean ground beef
4 24 oz. cans diced tomatoes
10 oz. can tomato paste
1 T. salt
½ tsp. pepper
1 T. sugar
1 T. chili powder
2 8 oz. cans chopped water chestnuts, drained
3 lb. long spaghetti, cooked and drained
fresh Parmesan cheese
Brown bacon in a large skillet until crisp. Drain and set aside. When cool, cut bacon into pieces using a kitchen shears. In bacon drippings, fry onion, celery, green pepper, and mushrooms. Set aside. Brown ground beef.
In large stock pot, combine diced tomatoes and next six ingredients.
Place cooked spaghetti in a large roaster. Add tomato mixture, bacon, vegetables with bacon drippings, and ground beef. Sprinkle with parmesan cheese and bake, covered at 350 degrees for 30-45 minutes or until heated through.
Dr. Thom Ritter George, Professor, Music
Bread dough, white or wheat
1 large head, green cabbage
shortening or oil
salt and pepper
Prepare one batch (amount to make one loaf of bread) of your favorite recipe for bread dough, white or wheat. Let rise to final stage. Finely chop cabbage and fry in shortening or oil. Season to taste with salt and pepper. Punch down bread dough. Section the dough as if preparing rolls. On a floured board, roll out the dough to the approximate size of a medium tortilla. Place about ½ cup of cabbage in the center of the dough. Fold over edges as if making a burrito. Place in two greased 11" x 7" glass baking dishes and let rise a final time. Baked at 350 degrees for approximately 20 minutes. Brush with butter, if desired.
Dr. Ranaye Marsh, Dean, College of Technology
3 medium eggplant, peeled and sliced lengthwise in ¼ inch slices
2 c. flour
14 eggs, lightly beaten
1-1/4 c. finely grated Romano cheese
3 c. unseasoned dry bread crumbs
1 tsp. dried basil
1 tsp. dried parsley
olive oil, for frying
marinara sauce (recipe below)
4 c. grated mozzarella cheese
2 tsp. dried oregano
Marinara Sauce
3 T. olive oil
1 large onion, finely diced
2-3 cloves garlic, minced
3-28 oz. cans tomatoes, pureed
6 oz can tomato paste
salt and pepper, to taste
2 T. chopped fresh basil
Heat olive oil in large stock pot. Add onion and cook until translucent. Add
garlic and sauté another 2 minutes. Add tomatoes, tomato paste, salt,
and pepper. Bring to a boil, then reduce heat and cook until thickened, about
30 minutes. Stir in basil.
Lay eggplant slices on paper towels and salt one side. Allow to sit about 20 minutes. Blot moisture off eggplant, turn slices over, and salt eggplant. Allow to sit about 20 minutes. Blot moisture off eggplant.
Place flour in a shallow dish. Whisk eggs together with 1 c. Romano cheese and pour into a second shallow dish. Combine bread crumbs, basil, and parsley into a third shallow dish. Dip eggplant slices first in flour, then egg, and finally bread crumb mixture, lightly coating both sides. Set aside on parchment-lined baking sheet.
Heat olive oil over medium heat until hot. Fry eggplant until golden brown, about 3 minutes per side. Transfer cooked eggplant to paper towels.
To assemble, spread 1 cup marinara sauce over bottom of 4 quart shallow baking dish. Layer eggplant slices to cover sauce. Sprinkle with 1 T. Romano cheese, ½ tsp. oregano, 1/3 c. mozzarella cheese. Repeat three times, omitting mozzarella on top of final layer. Cover casserole with foil and baked about 30 minutes at 375 degrees, or until bubbling. Remove foil and sprinkle with remaining mozzarella cheese. Baked until cheese is melted. Allow to sit 20 minutes before serving. Serves 8-10.
Valorie Watkins, Director, Alumni Relations
1 lb. boneless, skinless chicken breast
½ lb. chicken livers (optional)
1 bunch scallions
½ lb. fresh mushrooms
1/3 c. soy sauce
¼ c. mirin
2 T. sugar
6 8" bamboo skewers
Soak skewers in water until ready to use. Cut the chicken and livers into pieces about 1 inch cubes. Cut scallions in 1 inch lengths. Halve mushrooms, if large. Alternate the chicken, scallions, liver, and mushrooms on the skewers. Marinate in mixture of soy sauce, mirin, and sugar. Broil over a hibachi or charcoal grill or under a broiler for 8-10 minutes, basting and turning several times until the chicken and livers are cooked.
Cabbage Salad
½ head green cabbage
2 green onions, finely chopped
1-1/2 T. sugar
3 T. rice vinegar
1 tsp. salt
1 tsp. mirin
dash black pepper
1 tsp. sesame oil
2 T. slivered almonds
2 T. sesame seeds
½ package nissen ramen noodles
Shred cabbage. Add onion and next 8 ingredients. Just before serving, break ramen noodles over the top of the salad. Serve immediately.
Phil Luckey, Head Athletic Trainer
1 c. chopped pecans or walnuts
18.5 oz. pkg. yellow cake mix
3-3/4 oz. pkg. instant vanilla pudding mix
4 eggs
½ c. cold water
½ c. oil
½ c. dark rum
Glaze:
¼ lb. butter
¼ c. water
1 c. sugar
½ c. dark rum
Grease and flour 12 cup bundt pan. Sprinkle nuts over bottom of pan. Combine all cake ingredients with electric mixer. Pour batter over nuts. Bake one hour at 325 degrees. Set on rack to cool. Invert on serving plate. Prick top of cake. Drizzle and brush glaze evenly over top and sides of cake.
For glaze, melt butter in saucepan. Stir in water and sugar. Boil five minutes, stirring constantly. Stir in rum.
Roger Wheeler, President, ISU Alumni Association
3 eggs
1 c. sugar
1/3 c. oil
1 tsp. salt
2 tsp. vanilla
3 c. flour
3 tsp. baking powder
½ c. sliced almonds
1 c. dried apricots, chopped
butter
cinnamon
sugar
Blend eggs, sugar, oil, salt, and vanilla. Add dry ingredients. Fold in almonds and apricots. On greased cookie sheet, make 3 or more rolls. Bake at 350 degrees for 25 minutes. While still hot, cut on an angle and top with butter. Sprinkle on a mixture of cinnamon and sugar. Continue to bake 10 minutes more at 350 degrees. Turn over off and let set until cold.
Dr. Sherri Dienstfry, Professor of Theatre
Planning
- Find out likes and dislikes - involve trip participants in the planning.
- Ask about food allergies, likes and dislikes as well as medical conditions.
- Consider activities and caloric needs. Plan for adequacy and variety. Recognize
that you may need to plan 1½ servings for the very active people, and
½ to ¾ serving for others. Know your group!
- Plan for some "emergency" meals and snacks (dried soups, cookies,
peanut butter and jelly, birthday candles).
- Consider food preparation methods, time, and equipment required.
- Remember that fruits promote regularity. Don't eliminate them.
- Plan canned and frozen foods for the last few days, fresh for early days.
- Think about spoilage when you plan the menu. Bagels and English muffins last
longer than bread. Pitas tend to mold if previously frozen. Bread takes lots
of space and is very crushable. Bananas don't usually last beyond 3 days, cantaloupe
lasts forever, etc.
- Plan for no waste - bones, skin, stems, etc.
- Write the menu and your grocery list before you go to the grocery store. Have
the menu clearly written, with quantities and instructions, and printed for
use.
- Plan for water and other beverages. Eliminate weight whenever possible. If
you take canned beverages, four cans per person per day is usually more than
enough.
- Carry a water filter for replenishing your water supply.
- Plan for dried items whenever possible, since weight is generally an issue
(dried milk, Crystal Light or Gatorade, dehydrated potatoes, etc.)
Purchasing the Food
- Calculate quantities carefully before you go to the store.
- Do everything you can to eliminate glass containers. If the item is available
only in glass, wrap the entire jar in duct tape and label carefully.
- Get some help! Involve others in this step - it's part of the fun.
- Mark items as they are selected from the grocery shelf - B1 - Breakfast, Day
1; L2 = Lunch, Day 2; D1 = Dinner, Day 1; etc.
- Check items off of your list as they are purchased - make lots of notes.
- Consider commodity items such as flour, sugar, margarine, salad dressings,
peanut butter. Buy what you need, but consolidate if possible and repack if
necessary.
- Purchase meats in advance and marinate or pre-prepare and then freeze.
- Canned and dried foods can be purchased well in advance.
- Dairy, fruits and vegetables, and breads should be purchased last.
- Pre-made salads save time and space. Grated cheese is generally no more expensive,
saves time, and reduces the risk of dirt and contamination. Check the "purchase
by" dates and get foods with the longest shelf life.
Packing
- Pack in buckets, Action Packers, dry boxes, or other durable and waterproof
containers. You may be in bear country!
- Print your menu and pack copies with your dry, refrigerated, and frozen items.
Put the menus into notebooks, plastic sheet protectors, and Ziplock bags.
- Pack items in sequence; i.e., day 1 in one area, then day 2, day 3, etc. Be
sure everything is clearly marked. Mark coolers, buckets, boxes - everything!
- Pack breads, crackers, chips, and other crushable items on top to eliminate
damage.
- Pack extra Ziplock bags, paper towels, fuel, soaps, and bleach separately
from food items.
- Squeeze the extra air out of plastic bags (or remove with a straw) to save
space.
- Involve participants in the packing so everyone understands the "system"
and is ready for their turn at cooking and clean-up. Eliminate waste - the garbage
truck doesn't come every week!
- Most situations require you to "pack it in," and "pack it out".
Plan accordingly.
- Repackage items that have double packages and waste materials (cake mixes,
pita breads, rice mixes, etc.). Eliminate as much trash as possible before you
leave home. Use resealable bags to reduce space required.
- Eliminate waste in meats (bones, skin, excess fat), and freeze hard.
- Pre-cook and pre-season meats when possible to reduce waste, reduce potential
for spoilage (chicken chunks for Dutch oven dish, burger for lasagna or similar
dishes, pork roast, etc.), and reduce cooking time in camp.
- Package meats in Ziplock bags (double) prior to freezing or packing to prevent
leakage of juices.
- Pack onions and garlic with potatoes, or similar hard vegetables.
- Pack oranges, apples, and other fruits together - soft fruits on top.
- Pack kitchen utensils, etc., in a separate container. Be extra careful with
knives.
- Pack eggs in their cartons in a cool place, not necessarily a cooler. Other
options are liquid eggs, or for a couple of days, removed from shells and bagged
or packed in jars.
- Make sure people know what food is available for snacks, and what is not.
Don't be caught short when a hungry or compulsive "muncher" has eaten
everyone's cookies planned for tomorrow's lunch!
Coolers
- Pack in coolers only those items that need to be refrigerated or frozen. Think
in terms of what you keep in the refrigerator or freezer at home.
- Plan for both a "refrigerator" cooler(s) and a "freezer"
cooler(s) if you are gone for more than a day. This will save ice, reduce spoilage,
and keep foods longer.
- Use solid block ice. A chunk of dry ice wrapped in newspaper and sealed can
be used to hold a cooler for an extended period.
- Freezing water in gallon jugs can give you extra water as well as ice!
- Make sure that everything that goes into the "freezer" cooler is
already frozen, and that everything that goes into the "refrigerator"
cooler is already chilled.
- How much ice is enough? For extended trips, completely fill the bottom of
both refrigerator and freezer coolers with solid block ice.
- Never pack perishables (salad, lettuce, celery, carrots) directly on top of
the block ice. Buffer with a layer of folded newspaper, if necessary.
-Pack coolers with the items to be used last nearest the ice, the items to be
used first on top.
- Fill the cooler. Air is the enemy! Folded newspaper is an excellent insulator.
Seal the entire cooler with duct tape if it needs to travel for some time before
being opened. On a river trip, seal with duct tape and strap shut.
- Pack an emergency blanket (space blanket) to use in reflecting the sun's rays
away from the cooler. (This also works great for heating sun showers if turned
the other way!)
General tips
- Work on reducing/clearing buckets and boxes every day. Keep it
organized and your system will work throughout an extended trip.
- Trash compactor bags (extra thick) are best for garbage. Sprinkle dry bleach
on the top of garbage bags before sealing to help eliminate odors. Use empty
buckets, boxes, and duffle bags for storing garbage.
- Use antibacterial hand soap and dish soap. Camp rule - no preparing or eating
of food without washing hands. A bucket of water and soap between camp and the
restroom facilities encourages hand washing! Package toilet tissue, with the
core removed in a small Ziplock bag to prevent small rodents from chewing away.
Place this bag near the wash bucket as a "signal".
- Always use a four-bucket wash for dishes, ending with an extended rinse in
bleach.
- Air dry dishes. Don't risk contamination from a dirty dishtowel.
- Open cans at both ends and then crush or smash cans, foil, jugs, etc. to reduce
garbage. Burn paper if that is an alternative.
- Recommend to participants that they leave jewelry and rings at home. Safety,
security and elimination of bacteria harboring spaces are all considerations.
- Pack a thin rope and clothespins for drying clothes and other wet items.
- Make meal time fun! If you've planned ahead carefully then everyone can help
with the preparation and clean up. Assign tasks in advance. Share the load!
Kitchen duty for everyone!
- Keep coolers closed! Make it a camp rule to know what you are looking for,
get it, and get out! Air is the major enemy of coolers.
- Work the coolers each day, quickly, by draining water that has formed and
checking for spoilage.
- Have FUN - this is leisure time - a vacation!
Dr. Emma Gebo, Pocatello Business Woman
4 chicken breasts
1 clove garlic, minced
2 T. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. oregano
1 T. paprika
1 T. vegetable oil
In a small bowl, combine minced garlic, vinegar, salt, pepper, cumin, oregano, paprika, and oil. Mix thoroughly and pour over the chicken breasts. Bake at 350 degrees in shallow baking dish for 1 hour. Baste occasionally while baking. Makes 4 servings.
From: Celebrate San Antonio - A Cookbook by the San Antonio Junior Forum
Rudy Kovacs, Professor, Art
charcoal
6-10 medium zucchini, thinly sliced and halved
3 large onions, sliced and halved
3 - 8 oz. cans tomato sauce
¾ lb. cheddar cheese, grated
¾ lb. mozzarella cheese, grated
sweet basil
ground sage
ground oregano
garlic salt
Start about 20 coals. Place a small amount of oil in a 12" Dutch oven. Place the Dutch oven over the coals and allow the oil to get hot. Add zucchini and sauté until soft. Add onion and sauté briefly. Add basil, sage, oregano, and garlic salt to taste. Add the tomato sauce and cover. Simmer the sauce for at least 10 minutes. While the sauce is cooking, place some of the coals on top of the lid of the Dutch. Add the cheeses, cover, and pile lots of coals on top of the lid. Cook until the cheeses have melted and are slightly browned.
Ron Watters, Adjunct faculty, Dept of Sport Science, Physical
Education, Recreation and Dance
2 c. diced carrots
4 c. chopped cabbage
2 c. diced celery
14.5 oz. can diced tomatoes
1 large onion, chopped
2 11.5 oz. cans tomato juice
salt and pepper
Cover vegetables with water and cook until tender. Do not drain. Add tomatoes and tomato juice. Season with salt and pepper to taste.
Dr. Richard Sagness, Professor Emeritus, Education
½ c. margarine |
¼ c. finely chopped celery |
Melt margarine in a large skillet. Saute onion, garlic, and celery. Add flour and cook until lightly browned. Add water, tomato paste, Worcestershire sauce, Tabasco sauce, and seasonings. Simmer, uncovered, stirring occasionally for 25 minutes or until desired consistency. Add shrimp and continue cooking for 15 minutes. Serve with rice. Makes 4-6 servings.
Kay Flowers, University Librarian
1 c. milk, scalded
½ c. sugar
¼ c. butter
2 eggs, beaten
1 cake yeast dissolved in ½ c. warm water
seeds from 6 cardamom pods, crushed
1 tsp. salt
4-5 c. flour
Pour scalded milk over sugar, butter, and salt. Mix to dissolve; cool. Add yeast, cardamom, and beaten eggs. Stir in two cups of flour and mix until smooth. Add additional flour gradually, using enough to prevent sticking. Turn onto floured board and knead until smooth and elastic. Grease bowl, return dough, cover and let rise, about 1-1/2 hours. Turn dough out onto floured board and knead well. Divide dough into three pieces and shape into 12-14" long rolls. Braid and place in greased tube pan. Let rise. Just before baking, brush with melted butter. Bake at 350 degrees 25-30 minutes. After baking, brush with sugar syrup (1/3 c sugar dissolved in ½ cup water and heated to boiling).
Dr. Grace Jacobson, Associate Professor, Nursing
4 ripe pears
2 oz. semisweet chocolate chips
4 oz. marzipan, divided
1 c. butter
½ lb. chopped mixed nuts (walnuts, hazelnuts, pecans)
½ c. sugar
4 puff pastry squares, 3 x 3 inch
Sauces
6 oz. marzipan
¼ c. amaretto
1 c. heavy cream
½ lb. fresh strawberries
¼ c. sugar
¼ c. lemon juice
Peel and core pears. Stuff pears with 2 oz. marzipan. Stuff chocolate into pears, and add other 2 oz. of marzipan. Combine nuts and sugar. Melt butter. Coat pears with melted butter and roll in nut/sugar mixture. Coat cookie sheet with cooking spray. Place puff pastry squares on cookie sheet and top with pears. Bake at 325 degrees for 10-15 minutes.
Prepare first sauce by whipping marzipan and amaretto together. Whip in heavy cream. Dice strawberries. In a saucepan combine strawberries with sugar and lemon juice. Cook thoroughly. Put strawberry mixture through a strainer. To serve, divide cream sauce between four dessert plates. Place baked pear and pastry on sauce. Drizzle with strained strawberry sauce. Serves 4.
Klaus Schaupensteiner, Former Catering Director
Art direction: Greg Grasso
ISU University Relations Copyright © ["What's Cooking
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Focaccia
Bread
Bejai's
Osh
Gumbo
Moussaka
Zucchini Muffins
Italian
Fish Stew
Garlic
Cheese Biscuits
Twice-Cooked
Pork
Pumpkin Pie
Chiles
Rellenos
German
Leek Soup
Baklava
Jim's
Homemade Pizza
Dad's
Chicken Stir-Fry
Portabella
Mushroom "Burgers"
Sweet
Cream Rolls
Pheasant
Tarragon
Heavenly
Food
Pecan
Pie
Preserved
Lemon
Barbeque
Dog Biscuits
Texas
Spaghetti
Krautbrot
(Cabbage Bread)
Eggplant
Parmigiana
Yakitori
Rum
Cake
Mandel
Bread
Food
for Camping Trips
Peruvian
Chicken
Garden
Zucchini au Gratin
Vegetarian
Vegetable Soup
Shrimp Etouffe
Nisu (Finnish Coffee Bread)
Pears Krokant