HOMECOMING 2020 MOREHEAD STATE UNIVERSITY - HOME-GATE RECIPE BOOK
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MOREHEAD STATE UNIVERSITY
HOMECOMING 2020
HOME-GATE RECIPE BOOK
“A GATHERING OF FAVORITE RECIPES
FROM SOME MSU COACHES, STAFF,
ALUMNI AND FRIENDS!”
BREAKFAST CASSEROLE
INGREDIENTS:
1 CAN CRESCENT ROLLS
1 CAN CREAM OF CHICKEN SOUP
(CAN ALSO USE CREAM OF ON-
ION, MUSHROOM, OR CELERY,
WHICHEVER YOU PREFER)
6 - 9 EGGS
1 GREEN PEPPER CHOPPED
2 CUPS SHREDDED CHEDDAR
CHEESE
1 ROLL SAUSAGE
DIRECTIONS:
1. FRY SAUSAGE AND DRAIN.
2. MIX EGGS, GREEN PEPPER & SOUP TOGETHER IN A BOWL.
3. ROLL OUT CRESCENT ROLLS IN A GREASED 13 X 9 BAKING DISH.
4. LAYER SAUSAGE AND CHEESE IN PAN.
5. THEN POUR THE EGG MIXTURE OVER THAT.
6. COOK AT 350 DEGREES UNTIL THE MIDDLE IS SET, GENERALLY ABOUT 1
HOUR.
7. ENJOY!
FROM THE KITCHEN OF MONA SABIE WOMACK—ALUMNI BOARD PRESIDENT
BUFFALO CHICKEN DIP (CROCK POT)
INGREDIENTS:
4 CUPS COOKED CHICKEN BREAST
SHREDDED
8 OZ CREAM CHEESE (CUT IN CUBES)
3/4 CUP BUFFALO SAUCE
1 CUP RANCH DRESSING
1.5 CUPS CHEDDAR CHEESE SHREDDED
DIRECTIONS:
1. COMBINE COOKED CHICKEN, CREAM
CHEESE, BUFFALO SAUCE, RANCH
DRESSING, AND 1 CUP OF SHREDDED
CHEDDAR CHEESE IN THE CROCK POT
AND STIR TOGETHER.
2. PLACE LID ON AND SET TO LOW HEAT
FOR 2-3 HOURS OR HIGH HEAT FOR 1-2
HOURS. STIRRING EVERY 30 MINUTES.
3. THE DIP IS READY WHEN THE CHEESE IS FULLY MELTED AND YOU NO LONGER SEE
CHUNKS OF CREAM CHEESE.
4. SPRINKLE THE REMAINING SHREDDED CHEDDAR CHEESE OVER THE TOP AND
PLACE THE LID BACK ON, LETTING THE DIP CONTINUE TO COOK UNTIL THE CHEESE
ON TOP IS MELTED.
5. SERVE WITH CHIPS, CRACKERS, OR VEGGIES. ALWAYS A FAN FAVE!
TIP: USE A CROCK POT LINER FOR EASIER CLEAN UP!
FROM THE KITCHEN OF MINDY HIGHLEY—
ASST. VP ALUMNI RELATIONS AND DEVELOPMENT
GAME DAY PIZZA DIP
INGREDIENTS:
1 8 OZ. BRICK CREAM CHEESE
3 TSP ITALIAN SESONING
1 10 OZ. JAR PIZZA SAUCE
1 8 OZ. BAG GRATED MOZZARELLA CHEESE
1 CUP PARMESAN CHEESE
1 BAG OF PEPPERONI SLICES
(AT LEAST 12 SLICES)
DIRECTIONS:
PREHEAT OVEN TO 350 DEGREES.
MIX 2 TSP ITALIAN SEASONING WITH CREAM CHEESE.
SPREAD THE CREAM CHEESE MIX ON THE BOTTOM OF A GLASS PIE PAN.
SPRINKLE 1/2 CUP PARMESAN CHEESE OVER THE CREAM CHEESE MIX.
SPREAD THE PIZZA SAUCE EVENLY ON TOP OF THE PARMESAN CHEESE.
SPRINKLE ANOTHER 1/2 CUP PARMESAN CHEESE OVER PIZZA SAUCE.
SPRINKLE 1 TSP OF ITALIAN SEASONING OVER THE PARMESAN CHEESE.
TOP WITH ONE BAG OF MOZZARELLA CHEESE.
DISTRIBUTE THE PEPPERONIS ON TOP AS DESIRED.
COOK THE DIP FOR 20-25 MIN, OR UNTIL THE CHEESE IS MELTED AND THE EDGES
ARE BUBBLING.
SERVE WITH BAGUETTES AND ENJOY!
FROM THE KITCHEN OF DAVID RAY GILLUM—ALUMNI RELATIONS STAFF
PRETZEL BITE POPPERS
INGREDIENTS:
PIZZA DOUGH
1/3 C. BAKING SODA
1 EGG, BEATEN
COARSE SALT (FOR SPRINKLING)
SPICY MUSTARD OR CHEESE DIP
(FOR SERVING)
DIRECTIONS:
1. BRING A SMALL POT FILLED WITH
5 CUPS WATER TO A BOIL. ADD BAKING SODA.
2. ROLL CHERRY-SIZE PIECES OF PIZZA DOUGH INTO BALLS. DROP DOUGH
BALLS INTO BOILING WATER. COOK ONE MINUTE OR UNTIL SLIGHTLY
PUFFED. USING A SLOTTED SPOON, REMOVE DOUGH BALLS AND PLACE
ON PAPER TOWELS.
3. TRANSFER TO PARCHMENT-LINED BAKING SHEET, SPACED ABOUT 1/2
INCH APART.
4. BRUSH DOUGH WITH EGG; SPRINKLE WITH COARSE SALT.
5. BAKE AT 450 DEGREES FOR 12-15 MINUTES OR UNTIL GOLDEN.
6. SERVE WITH SPICY MUSTARD OR CHEESE DIP!
7. ENJOY THIS EAZY APPETIZER!
FROM THE KITCHEN OF JESSI FERGUSON—ALUMNI RELATIONS STAFF
EASY BEER CHEESE
INGREDIENTS:
1 SM BLOCK MEXICAN VELVEETA
1 BLOCK CREAM CHEESE
2 CUPS SHREDDED CHEDDAR
1 PKG. GOOD SEASON ITALIAN
DRESSING
GARLIC POWDER (TO TASTE)
CHEYENNE PEPPER (TO TASTE)
1 12 OZ CAN OF BEER
(PICK YOUR FAVORITE)
DIRECTIONS:
1. CUBE THE VELVEETA AND CREAM CHEESE.
2. ADD THE CUBES OF CHEESE AND SHREDDED CHEESE IN SLOW COOKER. HEAT ON
HIGH UNTIL MELTED, ABOUT 15-20 MINUTES.
3. STIR BEER, GOOD SEASON ITALIAN DRESSING SEASONING, GARLIC POWDER, AND
CAYENNE PEPPER INTO CHEESE UNTIL SMOOTH AND HEATED THROUGH, STIRRING
FREQUENTLY, ABOUT 10 MINUTES.
4. SERVE WARM OR CHILLED WITH CRACKERS OR PRETZELS! ENJOY!
TIPS:
FOR THE BEST RESULTS, SHRED YOUR OWN CHEESE. PRE-SHREDDED CHEESE IS
COATED IN A SUBSTANCE TO PREVENT IT FROM CLUMPING IN THE BAG, WHICH CAN
MAKE IT NOT MELT AS SMOOTHLY IN A SAUCE.
SEASON & TASTE AS YOU GO. I’VE GIVEN YOU MY BASE SEASONING. BUT FEEL FREE
TO ADD, SUBTRACT, OR SWAP OUT FOR ANY SEASONINGS YOU’D LIKE!
FROM THE KITCHEN OF BILLIE RENEE JOHNSON—ALUMNI BOARD PRESIDENT ELECT
TOUCHDOWN GUACAMOLE
INGREDIENTS:
2-3 RIPE AVOCADOS, PEELED,
PITTED AND MASHED WITH A
FORK
1/4 WHITE ONION, FINELY
DICED
1/2 SMALL TOMATO, DICED
2 CLOVES OF GARLIC, MINCED
1 JALAPEÑO, SEEDED AND
DICED
3 TBSP OF FRESH CILANTRO,
FINELY CHOPPED
1 PINCH CAYENNE PEPPER
1 TSP SALT
1/4 TSP CUMIN
1/8 TSP BLACK PEPPER
JUICE OF 1 LIME
DIRECTIONS:
MIX ALL INGREDIENTS WELL WITH A LARGE FORK, COVER WITH PLASTIC
WRAP (ENSURING NO AIR BETWEEN THE WRAP AND THE GUACAMOLE)
AND REFRIGERATE OR CHILL IN COOLER FOR 1 HOUR BEFORE SERVING
WITH YOUR FAVORITE CHIPS OR RAW VEGETABLES!
FROM THE KITCHEN OF RICHARD FLETCHER—DEPUTY ATHLETIC DIRECTOR
SUPER NACHOS INGREDIENTS: 1 LB GROUND BEEF 1 PACKAGE TACO SEASONING MIX 3/4 CUP WATER 1 BAG RESTAURANT-STYLE TORTILLA CHIPS 1 CUP SHREDDED SHARP CHEDDAR CHEESE 15 OZ CAN REFRIED BEANS 1 CUP SALSA 1 CUP SOUR CREAM 10 OZ CAN CHOPPED/PITTED BLACK OLIVES, DRAINED 4 GREEN ONIONS, DICED 4 OZ CAN SLICED JALAPENO PEPPERS, DRAINED DIRECTIONS: 1. COOK AND STIR GROUND BEEF IN A SKILLET OVER MEDIUM HEAT UNTIL MEAT IS CRUMBLY AND NO LONGER PINK, USUALLY TAKES 5-10 MIN. DRAIN EXCESS GREASE. 2. STIR IN TACO SEASONING MIX AND WATER AND LET SIMMER UNTIL BEEF MIXTURE HAS THICKENED. USUALLY TAKES ABOUT 8-10 MIN. 3. SET THE OVEN RACK ABOUT 6 INCHES FROM THE HEAT SOURCE AND PREHEAT THE BROILER. LINE A BAKING SHEET WITH ALUMINUM FOIL. 4. SPREAD TORTILLA CHIPS ON THE PREPARED BAKING SHEET; TOP WITH CHEDDAR CHEESE AND DOLLOP OF REFRIED BEANS AND GROUND BEEF MIXTURE. 5. BROIL IN THE PREHEATED OVEN UNTIL CHEESE IS MELTED, WATCHING CAREFULLY TO PREVENT BURNING, ABOUT 3-5 MINUTES. 6. TOP NACHOS WITH SALSA, SOUR CREAM, BLACK OLIVES, GREEN ONIONS, AND JALAPENO PEPPERS. FROM THE KITCHEN OF ALICIA PARKER WEBB—ALUMNI RELATIONS STAFF
CHICKEN BACON RANCH QUESADILLAS
INGREDIENTS:
1 BONELESS SKINLESS CHICKEN BREAST
AN ALTERNATIVE FOR CHICKEN IS TO USE A PRE-COOKED
ROTISSERIE CHICKEN. WALMART SELLS THEM FOR $4 & YOU
CAN USE THE CHICKEN FOR MULTIPLE MEALS!
4 PIECES OF BACON
1/2 OF AN ONION, DICED
2 FLOUR TORTILLAS
1 CUP OF SHREDDED COLBY JACK CHEESE
2/3 CUPS OF RANCH
1 TABLESPOON OF BUTTER
1 TABLESPOON EXTRA VIRGIN OLIVE OIL (OPTIONAL FOR
COOKING CHICKEN)
GARLIC SALT
PEPPER
DIRECTIONS:
1. DICE ONION AND SHRED CHEESE PRIOR TO COOKING THE CHICKEN.
2. SEASON CHICKEN BREAST AND COOK IN PAN ON MED-HIGH HEAT IN OLIVE OIL OR BUTTER. COOK 3-4
MIN ON BOTH SIDES OR UNTIL GOLDEN BROWN. REMOVE FROM PAN AND LET REST FOR 1 MIN.
3. AS YOU ARE COOKING THE CHICKEN, START ANOTHER PAN, ON MED-HIGH HEAT, WITH OLIVE OIL OR
BUTTER TO CARMELIZE THE ONIONS. LET THE ONIONS COOK FOR 3-4 MIN OCCASIONALLY MOVING
THEM AROUND THE PAN.
4. PLACE 4 PIECES OF BACON IN THE OVEN, MICROWAVE , OR PAN AND COOK UNTIL CRISPY. DICE
BACON INTO BITS.
5. AFTER THE CHICKEN HAS RESTED, CUT THE CHICKEN INTO BITE SIZE PIECES.
6. USING YOUR SAME PAN YOU COOKED THE CHICKEN IN, ON MED-HIGH HEAT, TAKE YOUR TORTILLA,
BUTTER ON ONE SIDE, AND PUT BUTTER SIDE DOWN IN THE PAN. FROM HERE, BUT CHEESE AND
BACON ON THE WHOLE TORTILLA. THEN ADD YOUR CHICKEN, MORE BACON, SOME RANCH, AND MORE
CHEESE ON ONE HALF OF THE TORTILLA.
7. COOK FOR 2 MIN OR UNTIL GOLDEN BROWN. FOLD IN HALF AND THEM FLIP. REPEAT WITH ANOTHER
TORTILLA.
8. SERVE WITH SOUR CREAM, LETTUCE, TOMATO, SALSA, QUESO, OR RANCH AND ENJOY!
FROM THE KITCHEN OF ADAM GAGE—MANAGER OF BASKETBALL OPERATIONS
JALAPENO POPPERS INGREDIENTS: INGREDIENTS 12 JALAPENO PEPPERS APPROXIMATELY 3-4 INCHES LONG 1 8 OUNCE BLOCK CREAM CHEESE SOFTENED 1 CUP SHARP CHEDDAR CHEESE SHREDDED 1/2 TEASPOON ONION POWDER 1/2 TEASPOON GARLIC POWDER 1/2 TEASPOON CUMIN POWDER 1/2 TEASPOON CHILI POWDER 1/2 TEASPOON SALT 1/2 TEASPOON PEPPER 12 SLICES BACON DO NOT USE THICK CUT DIRECTIONS: 1. PREHEAT THE OVEN TO 400 DEGREES. 2. LINE A SHEET PAN WITH FOIL AND COAT IT WITH COOKING SPRAY. 3. CUT THE JALAPENOS IN HALF LENGTHWISE AND USE A SPOON TO SCOOP OUT THE SEEDS AND RIBS. 4. IN A MEDIUM BOWL MIX TOGETHER THE CREAM CHEESE, CHEDDAR CHEESE AND SPICES. 5. FILL EACH JALAPENO HALF WITH THE CHEESE MIXTURE. 6. CUT THE SLICES OF BACON IN HALF CROSSWISE AND WRAP EACH PEPPER HALF IN A SLICE OF BACON, USING A TOOTHPICK TO SECURE THE BACON. 7. ARRANGE THE PEPPERS ON THE BAKING SHEET AND BAKE FOR 20-25 MINUTES UNTIL BACON IS CRISPY AND BROWNED. SERVE IMMEDIATELY. FROM THE KITCHEN OF SHERRY SURMONT— ALUMNI RELATIONS STAFF
CUBAN SANDWICHES
INGREDIENTS
2 CUBAN BREAD LOAVES ITALIAN
BREAD WILL ALSO WORK
1.5 LB SLICED ROAST PORK OR
PORK TENDERLOIN (STEAL SOME
FROM TIM RHODE’S TAILGATE)
1.5 LB SWISS CHEESE SLICED
1.5 LB SMOKED HAM SLICED
JAR DILL PICKLES SLICED (GET
THE ONES IN THE REFRIDGERATED
SECTION)
1/4 CUP MUSTARD
4 TABLESPOONS BUTTER
DIRECTIONS:
PREHEAT OVEN TO 400 DEGREES
SLICE THE LOAF OF BREAD IN HALF LENGTHWISE AND THEN CUT INTO 4 EQUAL PARTS.
BEGIN LAYERING THE INGREDIENTS BY ADDING HALF OF THE CHEESE TO THE BOTTOM LAYER OF
THE SANDWICH BREAD. TOP WITH THE HAM, SLICED PORK, AND PICKLES. PLACE THE REMAINING
CHEESE ON TOP. SPREAD MUSTARD ON THE TOP PIECE OF BREAD AND PLACE ON THE SAND-
WICH.
BUTTER THE TOP AND BOTTOM OF THE SANDWHICH AND WRAP IN ALUMINUM FOIL
PLACE WRAPPED SANDWHICHES ON SHEETPAN, COVER WITH SECOND SHEET PAN AND PLACE
CAST IRON SKILLET ON SHEET PAN TO PRESS SANDWICHES
BAKE IN OVEN FOR 20 MINUTES. WRAP SANDWHICHES IN TOWELS AND PLACE IN COOLER(NOT
THE ONE WITH DRINKS) TO KEEP WARM. QUICKLY REHEAT ON A FRIENDS GRILL AT THE GAME IF
NEEDED. SLICE SANDWHICHES INTO SMALLER ANGLED PIECES.
ENJOY!
FROM THE KITCHEN OF JAIME GORDON—
DIRECTOR OF ATHLETICS AND HEAD WOMEN’S VOLLEYBALL COACHSIMPLE SLOW COOKER PULLED PORK (SANDWICHES OR TACOS) INGREDIENTS: 1 PORK SHOULDER OR PORK BUTT (6 TO 7 POUNDS WITH BONE, 5 TO 6 POUNDS IF BONELESS) 2 TABLESPOONS KOSHER SALT 2 TABLESPOONS PACKED LIGHT OR DARK BROWN SUGAR 2 TEASPOONS FRESHLY GROUND BLACK PEPPER 1/2 CUP WATER 4 CLOVES GARLIC, PEELED AND SMASHED 2 SMALL ONIONS, PEELED AND CUT INTO 1-INCH WEDGES OPTION 1: BARBECUE SANDWICHES 1/2 CUP BARBECUE SAUCE, PLUS MORE FOR SERVING HAMBURGER BUNS PICKLE CHIPS COLESLAW OPTION 2: TACOS 1 (1-OUNCE) PACKET TACO SEASONING TORTILLAS, SOUR CREAM DICED JALAPEÑOS, TOMATOS, ONIONS DIRECTIONS: 1. TRIM OFF ANY LARGE PIECES OF FAT FROM THE SURFACE OF THE PORK. SPRINKLE THE SALT, SUGAR, AND PEPPER EVENLY OVER ALL SIDES OF THE PORK, THEN PAT THE SEASONINGS INTO THE MEAT. 2. PLACE THE PORK SHOULDER IN A 6-QUART OR LARGER SLOW COOKER. POUR THE WATER, AROUND, BUT NOT ON TOP OF, THE PORK. SCATTER THE GARLIC AND ONION AROUND THE PORK. 3. COVER AND COOK ON THE LOW SETTING UNTIL THE MEAT IS TENDER AND CAN BE EASILY SHRED- DED, 10-12 HOURS. TRANSFER THE PORK TO A RIMMED BAKING SHEET. WHEN IT IS COOL ENOUGH TO HANDLE, USE 2 FORKS TO SHRED THE MEAT INTO BITE-SIZED PIECES. REMOVING ANY BONE AND ANY LARGE PIECES OF FAT. 4. TRANSFER BACK TO SLOW COOKER FOR ADDITIONAL SEASONING. OPTION 1: BARBECUE SANDWICHES ADD BARBECUE SAUCE TO THE PULLED PORK AND TOSS TO COAT. SERVE ON HAMBURGER BUNS WITH PICKLES, MORE BARBECUE SAUCE, AND COLESLAW. OPTION 2: TACOS SPRINKLE THE PULLED PORK WITH THE TACO SEASONING MIX AND TOSS TO COAT. SERVE ON WARM TORTILLAS WITH JALAPENOS, TOMATO, AND ONION, SOUR CREAM AND OTHER FAVORITE TACO TOPPINGS! FROM THE KITCHEN OF KENNA ALLEN GAUCHE—ALUMNI RELATIONS STAFF
SHREDDED BUFFALO CHICKEN SANDWICHES
INGREDIENTS:
4 BONELESS SKINLESS CHICKEN
BREAST HALVES (6 OUNCES EACH)
3 CELERY RIBS, CHOPPED
2 CUPS BUFFALO WING SAUCE
1/2 CUP CHICKEN STOCK
2 TABLESPOONS BUTTER
4 TEASPOONS RANCH SALAD
DRESSING MIX
6 HOAGIE BUNS, TOASTED
OPTIONAL: BLUE CHEESE OR
RANCH SALAD DRESSING, AND
CELERY RIBS
DIRECTIONS:
1. IN A 3 OR 4 QUART SLOW COOKER, COMBINE FIRST 6 INGREDIENTS.
2. COOK, COVERED, ON LOW UNTIL CHICKEN IS TENDER, 3-4 HOURS.
3. REMOVE FROM SLOW COOKER.
4. COOL SLIGHTLY AND THEN SHRED MEAT WITH 2 FORKS AND RETURN TO SLOW
COOKER.
5. USING TONGS, SERVE ON HOAGIE BUNS.
6. TOP WITH RANCH DRESSING AND SERVE WITH CELERY RIBS.
7. ADD A LITTLE FLARE: TOP SANDWICHES WITH COLESLAW FOR ADDED CRUNCH!
FROM THE KITCHEN OF ALLISON CAUDILL—ALUMNI RELATIONS STAFFPAN-SEARED STEAK
“AS WITH ANY GOOD GAME PLAN, COOKING THE PERFECT STEAK REQUIRES A WELL-EXECUTED GAME PLAN!
NO DIFFERENT THAN BUILDING A GREAT TEAM STARTS WITH TALENT, CONSTRUCTING THE IDEAL MEAL FOR
HOMECOMING REQUIRES HAVING QUALITY MEAT!”
INGREDIENTS:
1 QUALITY STEAK OF YOUR CHOICE
(FILET IS MY PREFERRED CUT FOR THIS RECIPE)
1.5 TBSP OF SEASONING OF YOUR CHOICE
1 TBSP OF CANOLA OIL
1 TBSP OF BUTTER (MELTED)
GAME PLAN:
1. PREPARE STEAK BY LETTING IT REST AND BRING
TO ROOM TEMPERATURE FOR 30-60 MINUTES
BEFORE COOKING.
2. PREHEAT OVEN TO 400 DEGREES
3. DRY YOUR ROOM TEMPERATURE STEAK THOROUGHLY WITH A TOWEL. THIS REMOVES
UNNECESSARY MOISTURE THAT COULD PREVENT THE SEASONING FROM MARRYING WITH THE
MEAT PRIOR TO COOKING.
4. GENEROUSLY SEASON BOTH SIDES OF THE STEAK. BE SURE TO RUB IN THE SEASONING INTO THE
MEAT.
5. OVER MEDIUM HEAT, USING A CAST IRON SKILLET, ADD THE CANOLA OIL TO THE PAN.
6. ONCE OIL IS HOT, PLACE THE STEAK INTO THE SKILLET. SEAR THE STEAK APPROXIMATELY 2
MINUTES, THE USING TONGS, FLIP THE STEAK AND COOK ANOTHER 2-3 MINUTES. THIS WILL
ENSURE A GOOD CHAR. BE SURE NOT TO SLID THE STEAK AROUND ON THE SKILLET, LET IT SET.
7. ONCE THE STEAK IS SEARED, PLACE THE SKILLET IN OVEN AND COOK APPROXIMATELY 15
MINUTES, OR UNTIL DESIRED DONENESS.
8. REMOVE STEAK FROM OVEN AND LET IT REST FOR 5-6 MINUTES. THIS PREVENTS THE FULLY-
DEVELOPED JUICES FROM RUNNING OUT AND ALLOWS THEM TO REDISTRIBUTE THROUGH THE
MEAT FOR A ROBUST FLAVOR.
9. AFTER RESTING, SPOON THE MELTED BUTTER TO THE TOP OF THE STEAK. THE BUTTER’S RICH-
NESS COMPLIMENTS THE NATURAL FLAVOR OF THE MEAT AND HELPS COMBINE THE FLAVORS
FROM THE SEASONING.
FROM THE KITCHEN OF PRESTON SPRADLIN—
HEAD MEN’S BASKETBALL COACHBABY BACK RIBS
INGREDIENTS:
1 TBS GROUND CUMIN
1 TBS CHILI POWDER
1 TBS PAPRIKA
3 LBS BABY BACK PORK RIBS
1 CUP BARBEQUE SAUCE
SALT AND PEPPER
DIRECTIONS:
PREHEAT A GAS GRILL FOR HIGH HEAT. LIGHTLY OIL THE GRATE.
IN A SMALL JAR, COMBINE CUMIN, CHILI POWDER, PAPRIKA, SALT, AND PEPPER (TO
TASTE). CLOSE THE LID, AND SHAKE TO MIX.
TRIM THE MEMBRANE SHEATH FROM THE BACK OF EACH RIB RACK. RUN A SMALL,
SHARP KNIFE BETWEEN THE MEMBRANE AND EACH RIB, AND SNIP OFF THE MEM-
BRANE AS MUCH AS POSSIBLE. SPRINKLE AS MUCH OF THE RUB ONTO BOTH SIDES OF
THE RIBS AS DESIRED. TO PREVENT THE RIBS FROM BECOMING TOO DARK AND SPICY,
DO NOT THOROUGHLY RUB THE SPICES INTO THE RIBS. STORE THE UNUSED PORTION
OF THE SPICE MIX FOR FUTURE USE.
PLACE ALUMINUM FOIL ON LOWER RACK TO CAPTURE DRIPPINGS AND PREVENT
FLARE-UPS. LAY THE RIBS ON THE TOP RACK OF THE GRILL. REDUCE GAS HEAT TO
LOW, CLOSE LID, AND LEAVE UNDISTURBED FOR 1 HOUR. DO NOT LIFT THE LID AT ALL.
BRUSH RIBS WITH BARBECUE SAUCE, AND GRILL AN ADDITIONAL 5 MINUTES. SERVE
RIBS AS WHOLE RACK, OR CUT BETWEEN EACH RIB BONE AND PILE INDIVIDUALLY ON
A PLATTER.
FROM THE KITCHEN OF ROB TENYER—HEAD FOOTBALL COACHROASTED BROCCOLI AND SALMON INGREDIENTS FOR BROCCOLI: 1 BUNCH BROCCOLI (ABOUT 1 1/2 POUNDS), CUT INTO FLORETS, STEMS PEELED AND SLICED OR DICED 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL 3 CLOVES GARLIC, SLICED/ OR GARLIC POWDER OR SOME SPRINKLES OF “EVERYTHING BAGEL” SEASONING (FROM TRADER JOES $1.99) KOSHER SALT AND FRESHLY GROUND PEPPER DIRECTIONS FOR BROCCOLI: PREHEAT OVEN TO 450 DEGREES. TOSS THE BROCCOLI FLORETS WITH THE OLIVE OIL, GARLIC, SALT, AND PEPPER ON A BAKING SHEET. SPREAD THEM OUT AND THEN ROAST, WITH- OUT STIRRING, UNTIL THE EDGES ARE CRISPY AND THE STEMS ARE CRISP TENDER, ABOUT 25 MINUTES. INGREDIENTS FOR SALMON: 2 TABLESPOONS PACKED LIGHT BROWN SUGAR 1 TABLESPOON CHILI POWDER 1 TEASPOON GROUND CUMIN 1/8 TEASPOON SALT 1/8 TEASPOON FRESHLY GROUND BLACK PEPPER 2 SALMON FILETS 1 TABLESPOON OLIVE OIL DIRECTIONS FOR SALMON: HEAT THE OVEN TO 425°F WITH A RACK PLACED IN THE MIDDLE. LINE A ROASTING PAN OR BAKING SHEET WITH FOIL. PAT THE SALMON DRY WITH A PAPER TOWEL. WHILE THE OVEN IS HEATING, COMBINE THE BROWN SUGAR, CHILI POWDER, CUMIN, SALT, AND PEPPER. BRUSH EACH SALMON FILLET WITH 1/2 TEA- SPOON OF THE OIL, THEN RUB EACH FILLET WITH ABOUT 1/2 TABLESPOON OF THE SPICE MIXTURE. COOK FOR 12– 15 MIN (FOR EVERY HALF-INCH OF SALMON, ROAST 4 TO 6 MINUTES) FROM THE KITCHEN OF SARA HACKER—ASST. DIRECTOR OF ATHLETICS
TAILGATE CHILI
INGREDIENTS:
2-3 TBS VEGETABLE OIL
2 LARGE ONIONS, CHOPPED
SALT
CAYENNE PEPPER
2 LBS. GROUND BEEF (QUICK)
OR DICED BEEF CHUCK (LONGER)
3 TBS CHILI POWDER
1 TSP CUMIN
1 TSP RED PEPPER FLAKES
3 TBS CHOPPED OR MINCED GARLIC
2-28 OZ. CANS CRUSHED TOMATOES
12 OZ. BEER
4 C BEEF STOCK OR WATER
1 15 OZ. CAN KIDNEY BEANS (DRAINED AND RINSED)
1 15 OZ. CAN PINTO BEANS (DRAINED AND RINSED)
DIRECTIONS:
1. IN A DUTCH OVEN, HEAT THE OIL. WHEN HOT, ADD THE CHOPPED ONION AND SAUTÉ UNTIL SOFT,
ABOUT 8 MINUTES. SEASON GENTLY WITH SALT AND CAYENNE.
2. STIR IN THE GROUND BEEF OR CHUCK, ALONG WITH ALL SPICES THROUGH THE RED PEPPER
FLAKES.
3. IF USING GROUND BEEF, BREAK IT UP AND BROWN, AND IF CHUCK, SEAR IT WITH THE SPICES.
4. ADD GARLIC AND COOK UNTIL IT’S FRAGRANT, A MINUTE OR TWO.
5. ADD EVERYTHING THROUGH STOCK OR WATER AND BRING TO A SIMMER.
6. IF USING GROUND BEEF, SIMMER UNCOVERED FOR 20-30 MINUTES AND FOR CHUCK, ABOUT 90
MINUTES OR UNTIL TENDER.
7. ADD THE BEANS AND SIMMER AN ADDITIONAL 15 MINUTES.
8. SKIM ANY FAT, AND RE-SEASON WITH SALT AND PEPPER TO TASTE.
9. SERVE WITH GRATED CHEESE, SOUR CREAM, AND SLICED PICKLED JALAPENOS. CRACKERS OR
PEANUT BUTTER SANDWICHES TRAVEL WELL TO TAILGATES TOO.
FROM THE KITCHEN OF BRIAN HUTCHINSON—
PROUD EAGLE ALUM AND FORMER DIRECTOR OF ATHLETICSHOMEMADE MEATBALLS & SAUCE
“THIS RECIPE CAME FROM MY GRANDMOTHER IN LAW. SHE WAS A TRUE ITALIAN AND A FANTASTIC COOK. THE ONLY PROBLEM
IS SHE NEVER MEASURED ANYTHING. WHEN WE WATCHED TO TAKE THE RECIPE DOWN, IT'S A DASH OF THIS OR THAT.”
SAUCE INGREDIENTS: SAUCE DIRECTIONS:
OLIVE OIL 1. IN A LARGE POT (THIS RECIPE MAKES A LOT!),
1 CARROT, CHOPPED FINE POUR ENOUGH OLIVE OIL TO COVER THE BOTTOM OF THE POT.
1 CELERY STALK, CHOPPED FINE 2. ADD CARROT, CELERY, BAY LEAVES, HOT PEPPER FLAKES, GARLIC
4-5 BAY LEAVES AND ONION TO THE POT. SAUTé UNTIL TENDER, ABOUT 4-5 MINUTES.
DASH OF HOT PEPPER FLAKES 3. IF YOU HAVE A GRINDER, ADD THE 3 CANS OF CRUSHED TOMATOES
2-3 GLOVES OF GARLIC, CHOPPED TO THE GRINDER AND GRIND THE JUICE FROM THE TOMATOES. IF YOU
(YOU CAN USE THE JAR GARLIC ) DON’ HAVE A GRINDER, JUST USE THE TOMATO SAUCE.
1 LARGE ONION, CHOPPED FINE 4. ADD THE CRUSHED TOMATOES OR TOMATO SAUCE TO THE POT. ADD
3, 32 OZ CANS CRUSHED TOMATOES, PETITE DICED TOMATOES.
OR 3, 32OZ CANS OF TOMATO SAUCE 5. PUT ON LOW AND LET SIT.
(PREFERABLY RED GOLD)
MEATBALLS/SAUSAGE DIRECTIONS:
1, 15 OZ CAN PETITE DICED TOMATOES
1. PREHEAT OVEN TO 350. COOK SAUSAGES IN A FRYING PAN FOR ABOUT
MEATBALLS/SAUSAGE INGREDIENTS: 12 MINUTES. FLIP AND COOK FOR 10 MORE.
1 1/2 LBS TO 2 LBS OF 2. PUT HAMBURGER MEAT IN A LARGE BOWL BIG ENOUGH TO MIX THIS ALL
80/20 HAMBURGER UP. SPREAD THE MEAT OUT ALONG THE BOTTOM OF THE BOWL.
1 PKG MILD ITALIAN SAUSAGE LINKS 3. COVER THE MEAT WITH 1 ½ HANDFULS OF ITALIAN BREAD CRUMBS.
1 PKG HOT ITALIAN SAUSAGE LINKS ADD CHOPPED ONION. COVER WITH GARLIC POWDER – NO MEASURING,
1 SMALL ONION, CHOPPED JUST COVER IT. SAME WITH PARMESAN CHEESE & CHOPPED PARSLEY.
ITALIAN BREAD CRUMBS 4. ADD SALT, PEPPER AND ITALIAN SEASONING – DON’T TOTALLY COVER
PARMESAN CHEESE IT WITH THESE, JUST A LIGHT DUSTING.
3 EGGS 5. ADD WATER AND EGGS.
PARSLEY 6. GET IN THERE WITH YOUR HANDS AND MIX IT ALL UP! LET SIT.
GARLIC POWDER 7. WHEN THE SAUSAGES ARE DONE, CUT THEM IN ½ INCH PIECES. ADD TO
ITALIAN SEASONING SAUCE IN POT. DON'T WORRY IF NOT COOKED ALL THROUGH, THEY WILL
SALT AND PEPPER COOK MORE IN THE SAUCE. THIS ENHANCES THE FLAVOR!
8. SHAPE YOUR MEATBALLS INTO WHATEVER SIZE YOU WANT - NOT TOO
BIG, NOT SMALL EITHER.
9. SPRAY A BAKING SHEET WITH NON-STICK SPRAY. PLACE MEATBALLS
SPACED OUT ON THE SHEET. BAKE FOR 20 MINUTES.
10. REMOVE MEATBALLS FROM THE OVEN AND PAT DRY. DROP THE
MEATBALLS IN THE SAUCE.
11. STIR THE SAUCE WITH THE SAUSAGES AND MEATBALLS. PUT ON LOW
HEAT, ENOUGH FOR IT TO BUBBLE SLIGHTLY.
12. STEW FOR AT LEAST 3 HOURS, STIRRING EVERY ONCE AND A WHILE,
WITH NO LID.
13. 3-4 HOURS LATER YOU WILL NEVER BUY JAR SAUCE AGAIN. ENJOY!!!
COACH WARREN LIPKA—
HEAD MSU WOMEN’S SOCCER COACHPASTA AGLIO E OLIO (LEMON GARLIC PASTA)
INGREDIENTS:
HALF A HEAD OF GARLIC - CHOPPED UP
1/2 CUP OF FINELY CHOPPED PARSLEY
1/2 CUP OF OLIVE OIL
1 TEASPOON OF RED PEPPER FLAKES
1/2 A LEMON
PASTA OF CHOICE
DIRECTIONS:
1. FINELY CHOP BOTH THE PARSLEY AND THE
GARLIC.
2. BOIL WATER AND BEGIN COOKING YOUR PASTA.
3. AS THE PASTA IS COOKING PUT THE OLIVE OIL IN A PAN ON MEDIUM HEAT.
4. PUT THE CHOPPED GARLIC AND RED PEPPER FLAKE IN THE PAN AND CONSTANTLY
STIR.
5. WHEN THE PASTA IS COOKED, PUT THE PASTA IN THE PAN WITH THE OLIVE OIL AND
GARLIC.
6. MIX THE PASTA WITH THE OLIVE OIL AND GARLIC.
7. SQUEEZE THE JUICE OUT OF THE 1/2 LEMON AND PUT THE PARSLEY IN THE PAN.
8. STIR THE PASTA FOR A FEW MINUTES TO MIX EVERYTHING TOGETHER.
FROM THE KITCHEN OF JUSTIN MAASS—
ASST. WOMEN’S BASKETBALL COACHBAKED MACARONI PASTA
INGREDIENTS:
1 BOX OF PENNE PASTA
1 LB OF SHARP CHEDDAR CHEESE
3 CANS OF CARNATION MILK
2 CUPS OF WATER
1 BOTTLE OF ALFREDO SAUCE
2 TBS BUTTER
SALT
DIRECTIONS:
1. POUR 2 CUPS OF WATER IN A POT AND BRING THE
POT OF WATER TO A BOIL ON THE STOVE.
2. POUR BOX OF PENNE PASTA INTO THE POT AND
COOK UNTIL PASTA NOODLES ARE SOFT. SHOULD
TAKE ABOUT 6-10 MIN ON HIGH HEAT. ADD A LITTLE
SALT FOR TASTE.
3. ONCE PASTA IS COOKED, POUR INTO A STRAINER TO
DRAIN THE WATER. ONCE WATER IS DRAINED THEN ADD 2 TABLESPOONS OF BUTTER ON NOO-
DLES AND STIR TOGETHER.
4. LAYER YOUR BAKING PAN WITH BUTTER, SO IT DOESN’T STICK TO THE PAN.
5. PREHEAT OVEN TO 375 DEGREES.
6. POUR THE PASTA INTO A BAKING PAN.
7. PLACE POT BACK ON THE STOVE AND TURN ON MEDIUM HEAT.
8. POUR 1 LB. OF CHEESE IN POT, THEN ADD THE 3 CANS OF CARNATION MILK. 2 CUPS OF WATER
AND HALF THE BOTTLE OF ALFREDO SAUCE.
9. FREQUENTLY STIR THE POT UNTIL THE CHEESE IS DISLOVED AND HAS CREATED A SMOOTH
CHEESE SAUCE. TYPICALLY TAKES ABOUT 6-10 MIN.
10. POUR CHEESE SAUCE OVER PASTA IN BAKING PAN. MAKE SURE YOU COVER ALL THE PASTA
AND IT’S ABOUT 1 INCH ABOVE THE PASTA IN THE OAN.
11. COVER THE PAN WITH FOIL AND PLACE THE BAKING PAN IN OVEN FOR ABOUT 45 MIN TO 1 HOUR
UNTIL THE TOP OF THE MACARONI HAS A GOLDEN BROWN COLOR.
12. TAKE OUT OF THE OVEN AND LET SIT FOR 30-45 MIN TO LET SIMMER AND ENJOY!
FROM THE KITCHEN OF CLINT WILLIAMS—ASST. WOMEN’S BASKETBALL COACH
“THIS IS ONE OF MY FAVORITES TO MAKE AND THE TEAM LOVES WHEN I MAKE IT FOR THEM!“DROP MEATBALLS INGREDIENTS: 1 CUP OF MILK SALTINE CRACKERS 2LB IS 85-15 HAMBURGER MEAT 2 OUNCES PARMESAN CHEESE 1 TEASPOON DRIED OREGANO 1 TEASPOON GARLIC POWDER 1 TEASPOON OF SALT 1 TEASPOON BACK PEPPER 1 LARGE JAR OF MARINARA SAUCE DIRECTIONS: 1. ADD HALF SLEEVE OF CRUSHED (APPROXIMATELY 22 SALTINE) CRACKER TO A CUP OF MILK. MIX CRACKERS UNTIL MILK IS ABSORBED. 2. COMBINE THE CRACKERS WITH 2 POUNDS OF 85-15 HAMBURGER MEAT. SEASON MEAT WITH PARMESAN CHEESE, OREGANO, GARLIC POWDER, SALT, AND PEPPER. MIXED INGREDIENTS BUT DON’T OVERWORK. 3. USE 1/4 MEASURING CUP TO MAKE FIRST MEATBALL. NEXT 23 MEATBALLS COM- PARE TO FIRST MEATBALL FOR SIZE. 4. ADD JAR OF MARINARA SAUCE TO LARGE PAN, DROP MEATBALLS INTO MARINARA SAUCE PLACE IN PREHEATED 350 DEGREE OVEN, COOK FOR ONE HOUR. OR PLACE IN CROCKPOT, COOK FOR 3 HOURS. FROM THE KITCHEN OF RICHARD FLETCHER—DEPUTY ATHLETIC DIRECTOR
HOMEMADE CHICKEN ALFREDO
INGREDIENTS:
1 LB PASTA
3 LBS CHICKEN (CUBED)
2 RED PEPPERS (SLICED)
1 CUP BUTTER
1 CUP FLOUR
1 PINT HALF AND HALF
1 CUP PARMESAN CHEESE
1 CUP MOZERELLA CHEESE
LEMON PEPPER
SALT AND PEPPER
GARLIC
ITALIAN SEASONING
DIRECTIONS:
1. IN A FRYING PAN ON THE STOVE, COOK CHICKEN AND PEPPERS TOGETHER.
2. SEASON WITH GARLIC, LEMON PEPPER, SALT AND PEPPER TO TASTE.
3. REMOVE WHEN CHICKEN IS COOKED THROUGH.
4. BOIL PASTA TO PREFERRED TENDERNESS.
5. WHILE PASTA IS BOILING, MELT THE BUTTER IN A SAUCE PAN ON THE STOVE OVER
LOW HEAT.
6. ADD THE FLOUR TO THE BUTTER AND STIR UNTIL A ROUX IS FORMED. (FUN FACT:
ROUX IS A MIXTURE OF BUTTER AND FLOUR THAT IS USED AS A BASE TO CREATE
SAUCES.)
7. ADD HALF AND HALF AND STIR ON LOW HEAT UNTIL SAUCE BEGINS TO THICKEN.
8. ADD CHEESE AND ITALIAN SEASONING. CONTINUE TO STIR UNTIL SAUCE THICKENS
TO PREFERENCE.
9. COMBINE BOILED PASTA, CHICKEN AND RED PEPPERS WITH SAUCE.
10. ENJOY!
FROM THE KITCHEN OF JORDAN KELLEY—ATHLETIC TRAINERFRESH BASIL PESTO
INGREDIENTS:
2 CUPS OF FRESH BASIL
2 TABLESPOONS PINE NUTS OR WALNUTS (WALNUTS ARE MORE AFFORDABLE)
2 LARGE CLOVES OF GARLIC (ADD MORE IF YOU LOVE GARLIC)
1/2 CUP EXTRA VIRGIN OLIVE OIL
1/2 FRESH PARMESAN CHEESE
DIRECTIONS:
COMBINE BASIL, PINE NUTS (OR WALNUTS)
IN A FOOD PROCESSORS AND PROCESS
UNTIL VERY FINELY MINCED
WITH FOOD PROCESSOR RUNNING, SLOWLY
ADD OLIVE OIL AND PROCESS UNTIL THE
MIXTURE IS SMOOTH
ADD CHEESE AND PROCESS VERY BRIEFLY—
JUST ENOUGH TO COMBINE.
STORE IN A AIRTIGHT CONTAINER IN THE
REFRIGERATOR, OR FREEZE TO USE LATER.
WAYS TO USE PESTO:
PESTO IS GOOD IN PASTA, ON PIZZA, OR EVEN
ON A PIECE OF BREAD WITH A SNACK. I LOVE
TOAST WITH PESTO, CHEESE, AND TOMATO FOR
A SNACK!
WHY DO I LOVE GARDENING?
GARDENING KEEPS ME CONNECTED TO MY FAMILY, BECAUSE IT’S SOMETHING WE ALL
DO. MY GRANDPA GREW UP ON A FARM IN SOUTH DAKOTA, SO IT’S FUN TO APPLY THE
KNOWLEDGE HE PASSED ON TO MY OWN GARDEN IN KENTUCKY. PLUS, THERE’S
NOTHING THAT BEATS THE TASTE OF HOME-GROWN HERBS AND VEGETABLES!
FROM THE KITCHEN OF KYRSTEN BECKER—
ASSOCIATE HEAD WOMEN’S VOLLEYBALL COACH AND HEAD BEACH VOLLEYBALL COACHMINI FLATBREAD APPLE PIES
INGREDIENTS:
1 PACKAGE AZTECA ORIGINAL THIN SOFT & TENDER
SUPERSIZE TACO FLOUR TORTILLAS
1 CAN PRE-COOKED APPLES
(OR BE LIKE MS. RHONDA AND COOK YOUR
OWN APPLES)
MELTED BUTTER (FOR BRUSHING)
CINNAMON (FOR TOPPING)
CREAM CHEESE FROSTING
DIRECTIONS:
PREHEAT OVEN TO 350 DEGREES.
SPRAY A COOKIE SHEET WITH NON-SICK SPRAY.
BRUSH TORTILLAS WITH BUTTER.
SPREAD THE FINELY MINCED COOKED APPLES ON THE TORTILLAS.
SPRINKLE WITH CINNAMON.
BAKE 15-18 MINUTES.
SLICE LIKE YOU WOULD A PIZZA OR ROLL IT UP.
DRIZZLE WITH CREAM CHEESE FROSTING WHILE STILL HOT.
ENJOY EVERY BITE!
FROM THE KITCHEN OF RHONDA FERGUSON—
ADMINISTRATIVE ASST. TO DIRECTOR OF ATHLETICSOREO PUDDING IN THE CLOUD
INGREDIENTS:
1 FAMILY SIZE PKG ORIGINAL OREO COOKIES
3/4 CUP BUTTER 1 1/2 STICK, MELTED
16 OZ CREAM CHEESE SOFTENED AT ROOM
TEMPERATURE
1.5 CUP POWDERED SUGAR
2 5.1 OZ PKG SUGAR FREE CHOCOLATE INSTANT
PUDDING
4 CUPS COLD MILK (WHOLE MILK FOR THICKER
AND RICHER PUDDING)
2, 16 OZ TUB COOL WHIP OR TO MAKE
HOMEMADE (2 CUPS HEAVY CREAM, 4 TBSP OF
POWDERED SUGAR, 2 TSP OF VANILLA EXTRACT
WHIP WITH HAND MIXER OR ELECTRIC MIXER
UNTIL FLUFFY & PEAKS FORM ABOUT 3-4 MIN)
DIRECTIONS:
CRUSH COOKIES; RESERVE 1/2 CUP FOR TOPPING.
IN 9 X 13-INCH PAN MIX COOKIES AND MELTED BUTTER.
PACK FIRMLY FOR CRUST; CHILL FOR AN HOUR.
MIX CREAM CHEESE, 1 16 OZ COOL WHIP AND POWDERED SUGAR UNTIL WELL BLENDED.
SPREAD OVER COOKIE LAYER; CHILL AN HOUR.
MAKE PUDDING ACCORDING TO PKG DIRECTIONS.
BE SURE IT HAS THICKENED BEFORE NEXT STEP.
SPREAD OVER CREAM CHEESE LAYER; CHILL SLIGHTLY.
SPREAD REST OF COOL WHIP ON TOP AND SPRINKLE ON RESERVED COOKIES.
CHILL FOR SEVERAL HOURS. KEEP REFRIGERATED
FROM THE KITCHEN OF SAMANTHA JONES—
HEAD WOMEN’S SOFTBALL COACHPEANUT BUTTER PROTEIN BALLS
INGREDIENTS:
1 CUP OATS
2/3 CUP PEANUT BUTTER
1/3 CUP HONEY
1/4 CUP MINI CHOCOLATE CHIPS (YOU CAN
USE REGULAR SIZED, BUT MINIS FIT
BETTER!)
1/4 CUP SHREDDED COCONUT FLAKES
(FEEL FREE TO OMIT IF COCONUT ISN’T
YOUR THING)
1 TEASPOON VANILLA
DIRECTIONS:
1. COMBINE ALL INGREDIENTS IN A LARGE BOWL.
2. MIX WELL , MAKING SURE THE PEANUT BUTTER COATS ALL THE OATS.
3. REFRIGERATE OVERNIGHT, OR PUT IN THE FREEZER FOR 30 MINUTES IF YOU NEED
THEM DONE SOONER. VERY IMPORTANT STEP—SONT SKIP THIS!
4. USING YOUR HANDS, MOLD A SMALL HANDFUL OF THE MIXTURE INTO A BALL. YOU
CAN PICK YOUR SIZE PREFERENCES, BITE SIZE IS WHAT I PREFER!
5. ENJOY AS A HEALTHY SWEET SNACK, OR A PRE/POST WORKOUT TREAT!
FROM THE KITCHEN OF SARAH MARTIN—
ASST. VOLLEYBALL & BEACH VOLLEYBALL COACHYou can also read
