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Easy Sugar Cookies With Icing 24 cookies 1 cup butter 1 cup sugar 1 large egg 2 tsp baking powder 1 tsp vanilla 2 3/4 cups flour

Pre heat oven to 400F degrees.

In a large bowl

cream

electric

butter

and

sugar

Beat in egg and vanilla. powder.

mixer.

Mix flour and baking

Add 1 cup at a time, combining after

each addition. by hand.

with

You will need to add last 3/4 cup

Do not chill dough it will be stiff.

Roll

out on floured surface roll out to 1/8 inch thickness.

Use cookie cutters to make shapes.

for 6-10 minutes.

Bake

The cookies will spread a little

bit, so leave a little room between them

Frosting: Mix 1 cup of powdered sugar with 2 tsp milk or water by hand. Add 2 tsp of light corn syrup and mix well. You may need to make two or more recipes of icing, depending on how much you want.


Best Easy Cobbler 1 bag of frozen blackberries 1 bag frozen raspberries 3/4 plus 1/4 cup sugar 1 cake mix. I used a super moist Pillsbury white cake mix. 1 stick of butter 1. Butter a 9 by 13 pyrex and preheat to 350. 2. Spread out in the pyrex 1 bag of frozen blackberries and one bag of frozen raspberries 3. Sprinkle 3/4 cup of sugar all over 4. Take a package of cake mix and empty that (unprepared) over the top (make sure to spread it out evenly). 5. Cut up a stick of butter into small pieces and place them evenly over the top.6 6. Sprinkle 1/4 cup sugar over the top 7. Bake 45 minutes


Cheese Straw Cookies 4 c. all purpose flour 1 lb. sharp cheddar cheese, grated 1 tsp. salt 3 sticks butter, melted 2 tsp. cayenne pepper

Melt butter. Mix in other ingredients. Roll in small balls and place on cookie sheet. Flatten with a fork, about the size of a fifty cent piece. Bake about 12 minutes at 375 degrees until brown. Do not over cook. These can be put in a cookie press to make cheese straws.


Chinese Chicken Salad 4 or 5 chicken fingers- chopped

4 T. sugar

1 package angel hair cabbage (large bag)

3/4 cup oil (I use virgin oil)

1 bunch green onions (I usually use about 1/2 bunch)

1 tsp. Accent

2 packages Ramen chicken flavored noodles

1 tsp. salt

8 T. sesame seeds (Usually a whole jar)

1/2 tsp. pepper

1 2-oz. package sliced almonds

6 T. vinegar

3 T. margarine

In a large bowl combine chopped chicken, cabbage and green onions. Set aside. Reserve the seasoning packets from the noodles. Crush noodles. Melt margarine in a skillet. Add noodles, sesame seeds and almonds and stir until toasted. (Don't leave. Will burn quickly) In a bowl, (I use a jar with a lid so I can shake up mixture) combine seasoning packets with sugar, oil, accent, salt, pepper and vinegar. Toss all three mixtures together right before serving. Definitely add the oil and vinegar mixture only right before serving.

You can make up each part the day before and just leave separate. Mix all three parts just before serving.


Easy Parmesan Knots      

1.

2.

1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits) 1/4 cup canola oil 3 tablespoons grated Parmesan cheese (I did use the green can stuff) 1/2 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 810 minutes or until golden brown. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots


Giant Chocolate Chip Cookies 1 C Crisco (I use butter flavor) 1 C white sugar 1 C Brown Sugar 2 Eggs 1 tsp Vanilla Mix Together Add: 1 tsp baking soda 1 tsp salt 2 1/2 cups flour bag of chocolate chips (these are really good with white chocolate and macadamia nuts, and/or milk chocolate too!!!) After you mix dough together put in the fridge for 30 minutes. Big Cookies: 1/3 cup of dough, bake for 17 1/2 minutes at 325 Regular Size cookies bake at 350 Pizza Cookie: 1/2 cup of dough in greased 6" cake pan for 20 1/2 minutes if you like it mostly cooked, or 17 1/2 if you like it doughy at 325 degrees. Top with Vanilla Ice Cream right out of the oven and serve immediately. Enjoy!!


Paul’s Corn Dip 2 11oz cans Mexicorn, drained 1 cup mayo 1 cup sour cream 3 cups shredded cheese 1/2 cup chopped jalapeno peppers 1/4 teaspoon cayenne pepper 1 small jar pimentos (optional) Mix all ingredients and chill. Serve with corn chips.


Sausage Cream Cheese Crescents 16 oz sausage cooked and crumbled 8 oz cream cheese softened 2 cans of crescent rolls Mix sausage and cream cheese together. Separate rolls into triangles. Cut eat triangle in half lengthwise. Scoop a heaping tablespoon onto each roll and roll up. Bake at 375 for 15 minutes, or until golden brown.


Skillet Lasagna 1lb ground beef 1/2 c chopped onion 2 garlic cloves, minced ~1/2 box of bow tie pasta 1 26oz jar tomato-basil spaghetti sauce 11/2 c water 1 12oz container low fat cottage cheese 1 8oz neufchatel/cream cheese 1/3 cup grated parmesan cheese 1 tbsp dried parsley 1 cup shredded mozarella cheese

Brown beef in 12" skillet, drain, add onion and garlic-saute til tender. Add uncooked noodles, spaghetti sauce, water-mix. Bring to a boil. Reduce heat,cover and cook 20-30 min or until noodles are done and liquid is absorbed. Combine cottage cheese, cream cheese, parmesan cheese, and parsley. Spread over beef and noodle mix. Sprinkle with mozarella. Cover and cook 5-10 min or until cheese is melted. Remove lid, let stand 5 min before serving. Serves 6-8.


2005

’ Ther e s A Tiger In

The Kitchen A collection of over 1,000 recipes from Auburn University’s Panhellenic Women

Benefiting the James E. & Emma O. Foy “Spirit” Scholarship Endowment


James E. Foy was born in 1916 in Lexington, North Carolina. Both of his parents had attended class at Auburn University. His father, Erle Foy, majored in electrical and mechanical engineering and graduated in 1900. When James was a young boy, his family moved to Eufaula, Alabama, where they lived until he was 13. When the Great Depression came in 1929, his brother, who was enrolled at Auburn, dropped out of college to find work. He found it at a factory in Tuscaloosa, AL. To make a home for him, the Foys moved with him. James E. Foy went to high school in Tuscaloosa and entered the University of Alabama after high school, an unlikely place for someone who would later become one of the most spirited and memorable figures in Auburn University’s history. In 1937, while in school at the University of Alabama, he met Emmalu O’Rear, a Jasper native who was a freshman. He knew then that she was the one he would marry. Born in 1920, she was four years his junior and not yet ready to marry. He went on to graduate and work as a pilot. With the start of World War II he signed up to be a navy pilot, but he did not forget about Emmalu. They married in 1943, only weeks before he would be sent to the South Pacific. After many missions and episodes of combat, he returned to the United States. The Foys then returned to the state of Alabama where Dean Foy wrote insurance policies for two years. However, in 1948, he decided to pursue his desire to work with college students. He returned to the University of Alabama and worked there while taking classes toward a master’s degree. Upon completion of his master’s degree in 1950, Dean Foy took a job at Auburn. At Auburn University, Dean Foy served as the Dean of Students and was a popular figure with students and campus administrators. Emmalu was very involved in Auburn’s community and with Auburn University. In 1960, after Auburn’s name change from Alabama Polytechnic Institute, she revised the lyrics to the Alma Mater to make them what they are today. While keeping his position at Auburn, Dean Foy completed the requirements to earn his doctorate from Michigan State University. At Auburn University, Dean Foy was a wise and well respected figure at Auburn. He was present through many eras of student mischief, from panty raids to streaking. Dean Foy recalls that student mischief was especially prevalent during full moons. “I hated to see a full moon coming,” said Dean Foy, knowing that it would probably mean double duty for him. Dean Foy continued to work for Auburn until 1978, when he retired. He came out of retirement for a brief stint to serve as Executive Secretary to then Governor Fob James. Then, except for his work with Phi Eta Sigma freshman honor society, he went back into retirement for good. Dean Foy has remained active in the community and on campus. He took up snow skiing at 61 and only recently gave it up. Remembered by many of the parents and grandparents of today’s students, he is a perennial favorite with the student body. A chance to talk with him and hear his eye witness accounts of Auburn’s campus is a real treat. Known for her kindness and charming personality, Emmalu Foy remained an integral part of Auburn until her passing in 2004.

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There’s a Tiger in the Kitchen!


The Auburn University Panhellenic community is honored to support the James E. and Emma O. Foy “Spirit” Award Scholarship Endowment. Creating a cookbook including recipes from women of 16 different sororities has been no easy task and the Panhellenic Executive officers would like to thank all those that made this project possible. To the delegates and sororities, thank you for your constant hard work and support, and of course for submitting these delicious recipes. We are extremely thankful. We are so blessed to have such a strong group of committed Greek women on this campus. We are also fortunate to have the expertise of Anna Johnson and Beth Redditt, who so graciously designed our cover. We are always glad to have artists and graphic designers among us when creating projects like one of this magnitude. And who can forget Aubie, without which our cover would not be quite as exciting. Thanks for taking time out of your busy schedule to help us make our title, There’s A Tiger in the Kitchen, a reality! And last, but certainly not least, our heartfelt thanks go to Dean Foy and the amazing impact he has had on this University. He has contributed so much to the spirit that is Auburn and we are grateful for the legacy both he and Mrs. Foy have left on this campus. We are appreciative of his willingness to share memories and stories from Auburn’s past so that you may enjoy and have a greater respect and knowledge of our long-standing history and traditions. We appreciate your support as we honor this outstanding couple. Your contributions will benefit Auburn tigers for generations to come. War Eagle! —Julie Bush —Melissa Parrish —Casey Fullilove —Whitney Camp —Lauren Hayes President Administrative VP VP for Recruitment Executive VP VP for Finance

Thank you for purchasing Auburn University Panhellenic’s There's a Tiger in the Kitchen cookbook! Dean Foy has contributed so much to the Auburn family through his decades of service. I had the privilege of meeting Dean Foy before this cookbook to gather the stories you will find throughout the book.. It has been the highlight of my Auburn experience. Never before had I met an individual with such an outpouring of the Auburn spirit and I must say it is quite contagious! I sincerely hope that you will enjoy this array of recipes that were contributed by the Greek women of Auburn University! War Eagle! —- Laura Douglass Auburn Panhellenic Director of Benevolence

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Appetizers and Snacks * * * Page 6 • • • • • • • • • • • • • • Breads and Rolls * * * Page 58 • • • • • • • • • • • • • • Breakfast Dishes * * * Page 78 • • • • • • • • • • • • • • Salads * * * Page 98 • • • • • • • • • • • • • • Soups * * * Page 124 • • • • • • • • • • • • • • Side Dishes * * * Page 146 • • • • • • • • • • • • • • Meat Dishes and Entrees * * * Page 178 • • • • • • • • • • • • • • Desserts and Sweets * * * Page 245 • • • • • • • • • • • • • • Index * * * Page 351 • • • • • • • • • • • • • •

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There’s a Tiger in the Kitchen!


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Appetizers and Snacks Almond Sour Cream Pound Cake From the kitchen of Christian Young, Phi Mu 1 C. BUTTER SOFTENED 1 TBSP VANILLA 6 EGGS 3 C. FLOUR 1 C. & 2 TBSP SOUR CREAM

3 C. SUGAR 2 TBSP ALMOND EXTRACT 1/4 TBSP BAKING SODA 1/2 TBSP SALT

PREHEAT OVEN TO 350. CREAM TOGETHER BUTTER AND SUGAR. ADD VANILLA & ALMOND. ADD EGGS, ONE AT A TIME, BEATING THOROUGHLY. ADD SIFTED DRY INGREDIENTS ALTERNATING WITH THE SOUR CREAM. POUR INTO A GREASED BUNDT PAN AND BAKE FOR 1 1/4 HOURS. COOL IN PAN FOR 30 MINUTES BEFORE REMOVING. Ants on a Log From the kitchen of Megan Robertson, Alpha Gamma Delta & Christian Young, Phi Mu 2 CELERY STICKS 2 TBSP. RAISINS

6 TBSP. PEANUT BUTTER

THIS RECIPE IS FOR 2 SERVINGS. WASH THE CELERY AND CUT IT INTO PIECES (EACH PIECE SHOULD BE ABOUT 5 INCHES LONG). SPREAD PEANUT BUTTER IN U-SHAPED PART OF CELERY, FROM ONE END TO THE OTHER. PRESS RAISINS GENTLY INTO PEANUT BUTTER. ENJOY YOUR ANTS ON A LOG! Appetizer Cheese Ball From the kitchen of Haley Foster, Phi Mu 1 (8-OZ) PACKAGE CREAM CHEESE, SOFTENED 1 CUP SHREDDED CHEDDAR CHEESE 1 TBSP WORCESTERSHIRE SAUCE 1/8 TSP SALT 2/3 CUP CURRANTS

4 OZ BLUE CHEESE, CRUMBLED 2 TBSP PREPARED BROWN MUSTARD 1/8 TSP GARLIC POWDER 1/2 CUP CHOPPED PECANS 3/4 CUP CHOPPED FRESH FLAT-LEAF PARSLEY

IN A MIXING BOWL OR FOOD PROCESSOR, COMBINE CREAM CHEESE, BLUE CHEESE, CHEDDAR CHEESE, MUSTARD, WORCESTERSHIRE SAUCE, GARLIC POWDER AND SALT. BEAT AT LOW SPEED JUST UNTIL WELL MIXED. STIR IN PECANS AND CURRANTS. REFRIGERATE FOR 30 MINUTES, OR UNTIL SLIGHTLY FIRM, THEN SHAPE INTO A BALL. ROLL BALL IN PARSLEY TO EVENLY COAT. SERVE IMMEDIATELY OR COVER WITH PLASTIC WRAP AND REFRIGERATE UNTIL READY TO SERVE. IF REFRIGERATED, LET STAND AT ROOM TEMPERATURE FOR ABOUT 30 MINUTES BEFORE SERVING. MAKES 16 SERVINGS. Apple and Honey Squares From the kitchen of Brittney King, Zeta Tau Alpha 1 CUP SUGAR 3 EGGS 1 TSP BAKING POWDER 1/2 TSP SALT 1 TSP VANILLA 1 CUP OF CHOPPED WALNUTS

1/2 CUP HONEY 2 CUPS OF ALL-PURPOSE FLOUR 1 TSP CINNAMON 2/3 CUP CANOLA OIL 2 CUPS OF SLICED APPLES

BEAT SUGAR, HONEY AND EGGS. ADD DRY INGREDIENTS. FOR 40 MINUTES AT 350 . CUT INTO SQUARES.

ADD OIL AND VANILLA, THEN APPLES AND NUTS. BAKE IN A GREASED 9 X 13 INCH PAN

Apple Dip From the kitchen of Mallory Appleton, Alpha Gamma Delta ; Carloline Davis, Kappa Delta; & Ansley Elder, Alpha Chi Omega 8 OZ. PACKAGE CREAM CHEESE 1 TSP. VANILLA 1 PACKAGE TOFFEE BITS OF BRICKLE

1 CUP LIGHT BROWN SUGAR 1/2 CUP SUGAR GRANNY SMITH GREEN APPLES

BLEND CREAM CHEESE AND BROWN SUGAR. LET SIT FOR 15 MINUTES. ADD VANILLA AND SUGAR. REFRIGERATE IN AN AIRTIGHT CONTAINER UNTIL READY TO USE. ADD BRICKLE RIGHT BEFORE SERVING. CORE AND CUT APPLES FOR DIPPING.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Artichoke and Spinach Dip From the kitchen of Leah Emerson, Delta Gamma ; Tiffany Miller, Phi Mu; & Michelle Romano, Delta Delta Delta 1 1/2 CUPS HALF-AND-HALF 8 OZ. LIGHT CREAM CHEESE 1 1/2 TSP. WORCESTERSHIRE SAUCE FRESH GROUND PEPPER TO TASTE 2-14 OZ CANS OF ARTICHOKE HEARTS (RINSED, DRAINED AND CHOPPED) TORTILLA CHIPS, BREAD, CRACKERS, ETC. FOR DIPPING

8 OZ. GRATED MONTEREY JACK CHEESE 1 TSP. GARLIC POWDER 1/2 TSP. SALT 3/4 LB. FRESH SPINACH (STEMMED AND CHOPPED) 4 GREEN ONIONS, CHOPPED

BRING THE CREAM TO A SIMMER OVER MEDIUM HEAT AND ADD THE MONTEREY JACK, CREAM CHEESE, GARLIC POWDER, WORCESTERSHIRE, SALT AND FRESH PEPPER. CONTINUOUSLY STIR TO PREVENT STICKING UNTIL THE CHEESES MELT. WHILE SLOWLY STIRRING, ADD THE SPINACH, ARTICHOKE HEARTS, AND SCALLIONS. STIR UNTIL MIXED AND THE SPINACH IS WILTED. THIS DIP CAN BE SERVED IMMEDIATELY OR SERVED CHILLED. Artichoke Dip From the kitchen of Taylor Carter, Kappa Kappa Gamma ; Emily Addison, Phi Mu; Barbara Doskey, Kappa Kappa Gamma; & Blaire Hatcher, Sigma Kappa 1 CAN OF ARTICHOKE HEARTS, CHOPPED AND DRAINED ONE CUP GRATED PARMESAN CHEESE DASH OF TABASCO SAUCE COMBINE OR CHIPS.

ONE CUP LIGHT MAYONNAISE 1-2 TOMATOES, CHOPPED AND DRAINED

ALL INGREDIENTS. PLACE IN GREASED PIE PAN. BAKE AT 350 FOR 20-30 MINUTES UNTIL BUBBLY AND BROWN. SERVE WITH CRACKERS Artichoke Dip From the kitchen of AJ Hembree, Phi Mu & Morgan Lynch, Alpha Omicron Pi

1 14OZ. CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED 3/4 C. MAYONNAISE PARMESAN CHEESE, GRATED

1 CLOVE GARLIC, MASHED 1 TSP. WORCESTERSHIRE SAUCE

COMBINE ALL INGREDIENTS IN A SMALL CASSEROLE DISH AND SPRINKLE GENEROUSLY WITH PARMESAN CHEESE. BAKE SERVE WITH CRACKERS.

20 MINUTES AT 350 AND

Artichoke Dip From the kitchen of Kathryn Murphy, Gamma Phi Beta ; Jennifer Nix, Kappa Delta; & Jennifer Nolen, Kappa Delta 2/3 CUP PARMESAN CHEESE 1/3 CUP HEAVY WHIPPING CREAM 2 TBSP THINLY SLICED GREEN ONION

2/3 CUP MAYONNAISE 1 (14 OZ) CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED 1 TBSP CHOPPED PIMENTO PEPPERS

PREHEAT OVEN TO 325 DEGREES. LIGHTLY GREASE A MEDIUM BAKING DISH. BLEND TOGETHER THE CHEESE, MAYONNAISE AND WHIPPING CREAM. STIR IN THE ARTICHOKES, GREEN ONIONS AND PIMENTOS. MIX WELL, AND TRANSFER TO THE PREPARED BAKING DISH. BAKE 25 MINUTES IN THE PREHEATED OVEN, UNTIL LIGHTLY BROWNED. Artichoke-Blue Cheese From the kitchen of Corey Kate Hinton, Alpha Delta Pi 1 STICK BUTTER 1 (4 OZ) PACKAGE BLUE CHEESE

1 (14 OZ) CAN ARTICHOKE HEARTS, DRAINED, CHOPPED 2 TSP LEMON JUICE

IN SKILLET, MELT BUTTER AND MIX IN ARTICHOKE HEARTS. ADD BLUE CHEESE AND LEMON JUICE. SERVE HOT. Artichokes with Basil-Lime Dipping Sauce From the kitchen of Becky Roberts, Kappa Kappa Gamma 2 ARTICHOKES 1/4 CUP LEMON JUICE (OPTIONAL) 1 1/2 TBSP OLIVE OIL (OPTIONAL) JUICE OF 1/2 LIME FRESHLY GROUND BLACK PEPPER

16 CUPS (4 QUARTS) OF WATER 1 1/2 TBSP SALT, PLUS MORE TO TASTE 1/4 CUP OF MAYONNAISE A FEW BASIL LEAVES

TO RID THE ARTICHOKES OF THORNS, CUT OFF THE TOP INCH OF THE BUD AND TRIM OFF ONE-THIRD OF EACH LEAF WITH A PAIR OF KITCHEN SCISSORS. FILL A LARGE POT WITH THE WATER, LEMON JUICE, AND SALT. BRING TO A BOIL OVER HIGH HEAT AND PLACE THE ARTICHOKES IN THE POT

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Appetizers and Snacks RIGHT SIDE UP. ADD THE OLIVE OIL, IF DESIRED, TO GIVE A LITTLE EXTRA TASTE. WHEN THE WATER RETURNS TO A ROLLING BOIL, COOK UNCOVERED, FOR 25 TO 35 MINUTES, OR UNTIL THE ARTICHOKES ARE TENDER WHEN PIERCED WITH A SKEWER OR FORK AND A LEAF COMES AWAY FROM THE BASE OF THE ARTICHOKE. SPOON THE MAYONNAISE INTO A SMALL DISH AND MIX IT WITH THE LIME JUICE, BASIL, AND MORE SALT, IF NEEDED, AND PEPPER. TIP: THE HEART OF THE ARTICHOKE IS THE TENDEREST PART. AFTER EATING ALL OF THE MEAT FROM THE LEAVES, SCOOP THE FUZZY CENTER OUT (THE CHOKE-DON'T EAT) WITH A SPOON LEAVING THE FIRM BASE BEHIND (THE HEART). ENJOY!

Asian Lettuce Wraps From the kitchen of Whitney West, Delta Zeta 4 CUPS WATER 1 TBSP VEGETABLE OIL 1 BUNCH GREEN ONIONS, THINLY SLICED 1 (14 OZ) PACKAGE FIRM TOFU, DRAINED AND CUBED 3 TBSP HOISIN SAUCE 1 TSP SESAME OIL 1 HEAD ICEBERG LETTUCE LEAVES, SEPARATED

2 CUPS UNCOOKED WHITE RICE 1 POUND GROUND PORK 1/2 TSP MINCED GARLIC 2 CARROTS, SHREDDED 2 TBSP SOY SAUCE 1/4 TSP HOT CHILI PASTE

IN A SAUCEPAN COMBINE THE WATER AND RICE. BRING TO A BOIL, COVER, AND REDUCE HEAT TO A SIMMER. SIMMER FOR 20 MINUTES, UNTIL WATER IS ABSORBED. SET ASIDE AND KEEP WARM. HEAT OIL IN A WOK OVER MEDIUM-HIGH HEAT. COOK THE PORK, GREEN ONIONS, AND GARLIC FOR 5 TO 7 MINUTES, OR UNTIL LIGHTLY BROWN. ADD THE TOFU, CARROT, HOISIN, AND SOY SAUCE, STIRRING FREQUENTLY UNTIL HEATED THROUGH. REMOVE FROM HEAT, AND STIR IN THE SESAME OIL AND CHILI PASTE. TO SERVE: SPOON A SMALL AMOUNT OF RICE INTO EACH LETTUCE LEAF, TOP WITH THE STIR-FRY MIXTURE, AND DRIZZLE WITH ADDITIONAL SOY SAUCE OR HOISIN, IF DESIRED. WRAP THE LETTUCE LEAF TO ENCLOSE THE FILLING. Asian Turkey Lettuce Wraps From the kitchen of Haley Foster, Phi Mu 1 POUND HONEYSUCKLE WHITE GROUND TURKEY BREAST 1 RED BELL PEPPER, DICED 1 1/2 TBSP GINGER ROOT, FINELY GRATED 1 TBSP SOY SAUCE 1/3 CUP HOISIN SAUCE 8 ICEBERG LETTUCE LEAVES, WASHED, DRIED, CHILLED

1 TSP VEGETABLE OIL 1/2 CUP GREEN ONIONS, SLICED 3 CLOVES GARLIC, MINCED 1/2 TSP RED PEPPER FLAKES 1/4 CUP SLICED ALMONDS, TOASTED

SAUTÉ BELL PEPPER IN VEGETABLE OIL FOR TWO MINUTES. ADD TURKEY, GREEN ONIONS, GINGER, RED PEPPER FLAKES AND GARLIC. STIR WHILE COOKING FOR 5 MINUTES, UNTIL TURKEY IS NO LONGER PINK. ADD SOY SAUCE AND HOISIN SAUCE. HEAT THOROUGHLY FOR ONE MINUTE. PLACE 1/8TH OF TURKEY MIXTURE INTO EACH LETTUCE LEAF. ROLL UP TIGHTLY AND SERVE IMMEDIATELY. MAKES 8 SERVINGS. GROUND TURKEY BREAST WITH RED BELL PEPPER, GREEN ONIONS, GINGER AND ALMONDS, ROLLED IN A LETTUCE LEAF. Asparagus Roll-Ups From the kitchen of Courtney Sandifer, Phi Mu 1 LOAF (1LB.) THINLY SLICED WHITE BREAD 2 CANS (15OZ.) ASPARAGUS SPEARS (DRAINED)

1 1/2 CUPS PIMENTO CHEESE 1/4 CUP MELTED BUTTER (EQUALS 1/2 STICK)

PREHEAT THE OVEN TO BROIL, AND BUTTER A BAKING SHEET. USING A VERY SHARP KNIFE, TRIM THE CRUSTS FROM THE BREAD. ROLL EACH SLICE WITH A ROLLING PIN TO FLATTEN THE BREAD (CAN USE A GLASS). SPREAD A THIN LAYER OF PIMENTO CHEESE OVER EACH SLICE. PLACE AN ASPARAGUS SPEAR ON ONE END OF THE BREAD AND ROLL IT UP (IN A JELLY ROLL STYLE). PLACE EACH ROLL-UP ON THE BAKING SHEET, SEAM SIDE DOWN. WHEN THEY ARE ALL ASSEMBLED, BRUSH THE TOPS WITH THE MELTED BUTTER (USING MORE OR LESS ACCORDING TO YOUR TASTE). BROIL UNTIL LIGHT BROWN, WATCHING CAREFULLY. SERVE HOT. ENJOY! Avocado Appetizer From the kitchen of Jessie Carzoli, Chi Omega 4 TBSP LEMON JUICE 2 AVOCADOS, PEELED, PITTED AND ROUGHLY CHOPPED 3 TBSP OLIVE OIL SALT AND PEPPER TO TASTE PAPRIKA

3 TBSP TAHINI 1/4 CUP CHOPPED PARSLEY 1 CLOVE GARLIC, CHOPPED 1/4 TSP CAYENNE

IN A BLENDER COMBINE THE LEMON JUICE AND TAHINI. ADD THE REST OF THE INGREDIENTS AND PUREE UNTIL SMOOTH. TRANSFER TO A SHALLOW BOWL AND SPRINKLE WITH PAPRIKA. SERVE IMMEDIATELY OR CHILL.

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Appetizers and Snacks Bacon Cheese Dip From the kitchen of Amy Eddings, Phi Mu 16 OZ CREAM CHEESE 2 CUPS GRATED SWISS CHEESE 2 CANS OF OSCAR MEYER BACON BITS

1 CUP MAYONNAISE 2 T. ONION (DRY ONION)

MIX CREAM CHEESE, MAYO, CHEESE, ONION, AND PART OF THE BACON. CRISPS) AT 350 UNTIL BUBBLY.

BAKE IN DISH, TOP WITH BACON AND CRUSHED RITZ CRACKERS (AIR

Bacon Tomato Dip From the kitchen of Kathryn Nix, Kappa Delta 8 OZ. SOUR CREAM 8 OZ. CREAM CHEESE, SOFTENED 1 JAR REAL BACON BITS 1/4 TSP PEPPER

2 TBSP HORSERADISH 1 LARGE TOMATO, SEEDED AND CHOPPED 1/2 TSP SALT FRITOS (OR YOUR FAVORITE CHIP)

MIX SOUR CREAM, HORSERADISH, CREAM CHEESE, SALT, AND PEPPER. FOLD IN 1/2 OF CHOPPED TOMATOES AND SERVING BOWL. SPRINKLE REMAINDER OF BACON AND TOMATOES ON TOP. SERVE WITH FRITOS.

1/2 OF BACON BITS. PUT IN

Baked Cheese Sticks From the kitchen of Michelle Romano, Delta Delta Delta 4 CUPS CORNFLAKES CEREAL 1 TSP GARLIC SALT 2 EGG WHITES (8 OZ) PACKAGE MOZZARELLA CHEESE

1/2 TSP DRIED OREGANO 1/4 CUP ALL-PURPOSE FLOUR 2 TBSP WATER

PREHEAT OVEN TO 400. LIGHTLY GREASE A MEDIUM BAKING PAN LINED WITH FOIL. IN A LARGE, SHALLOW BOWL, CRUSH THE CORN CEREAL TO 1 CUP. MIX TOGETHER THE CORN CEREAL, OREGANO AND GARLIC SALT. PLACE THE FLOUR IN A SMALL BOWL. IN ANOTHER SMALL BOWL, THOROUGHLY BEAT THE EGG WHITES AND WATER. CUT THE MOZZARELLA CHEESE INTO 12 STICKS APPROXIMATELY 2 3/4 INCHES IN LENGTH. DIP THE CHEESE STICKS IN THE FLOUR, THEN THE EGG MIXTURE, THEN THE CEREAL MIXTURE. REPEAT DIPPING IN THE EGG AND CEREAL MIXTURE TO ENSURE A COMPLETE COATING. ARRANGE CHEESE STICKS ON THE BAKING PAN. ALLOW THE STICKS TO SET FOR 30 MINUTES. BAKE IN THE PREHEATED OVEN ABOUT 8 MINUTES UNTIL CHEESE IS SOFT AND STICKS ARE LIGHTLY BROWNED. Baked Onion Dip From the kitchen of Michelle Mummert, Phi Mu 24 OZ OF CREAM CHEESE 1 PACKAGE OF GRATED PARMESAN CHEESE

1

/2 CUP OF MAYONNAISE 1 PACKAGE OF FROZEN CHOPPED ONIONS

COMBINE ALL INGREDIENTS. BAKE AT 400 DEGREES FOR 30 MINUTES OR UNTIL BUBBLY. Barbecue Cups From the kitchen of Lauren Holmes, Phi Mu 3/4 LB. GROUND BEEF 1/4 CUP CHOPPED ONION 1 (8 OZ.) CAN REFRIGERATED BISCUITS

1/2 CUP BARBECUE SAUCE 2 TBSP BROWN SUGAR 3/4 CUP SHREDDED CHEDDAR CHEESE

IN A LARGE SKILLET, BROWN GROUND BEEF; DRAIN. ADD BARBECUE SAUCE, ONIONS, AND BROWN SUGAR; SET ASIDE. SEPARATE BISCUIT DOUGH INTO LAYERS TO LINE EACH OF 12 GREASED MUFFIN CUPS. SPOON THE MEAT MIXTURE INTO THE CUPS AND SPRINKLE WITH CHEESE. BAKE AT 400 FOR 10 - 12 MINUTES. Bird Seed From the kitchen of Lindsey Ellison, Alpha Omicron Pi 1 JAR (1 LB.) DRY-ROASTED PEANUTS 1 LG. BAG (14 TO 16 OZ) PEANUT M&M’S 1 CAN (10 TO 11.5 OZ.) MIXED NUTS 1 LG. BAG (14 TO 15 OZ.) PRETZEL STICKS 1 BAG (8 OZ.) YOGURT-COVERED RAISINS

1 LG. BAG (14 TO 16 OZ.) PLAIN M&M’S 1 JAR (12 OZ.) DRY-ROASTED CASHEW NUTS 1 BOX (15 OZ.) RAISINS 1 PKG. (10 TO 12 OZ.) SESAME STICKS 8 OZ. YOGURT-COVERED PEANUTS

IN A VERY LARGE CONTAINER, MIX ALL OF THE INGREDIENTS TOGETHER, TOSSING GENTLY. STORE IN AIRTIGHT CONTAINERS, GIFT TINS OR ZIPPER-TOP

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Appetizers and Snacks BAGS AT ROOM TEMPERATURE FOR UP TO 3 WEEKS. MAKES 26 CUPS (6 ½ QUARTS). IF YOU CAN’T FIND YOGURT-COVERED PEANUTS IN THE BULKBIN SECTION OF THE GROCERY STORE, DOUBLE UP ON THE YOGURT-COVERED RAISINS.

Bite Size Tacos From the kitchen of Erin Hollon, Chi Omega 1 POUND GROUND BEEF 2 CUPS FRENCH'S FRENCH FRIED ONIONS 32 BITE SIZE ROUND TORTILLA CHIPS 1 CUP SHREDDED CHEDDAR CHEESE

1 PACKAGE (1.25 OZ) TACO SEASONING MIX 1/4 CUP CHOPPED FRESH CILANTRO 3/4 CUP SOUR CREAM

COOK BEEF IN NONSTICK SKILLET OVER MEDIUM- HIGH HEAT 5 MINUTES OR UNTIL BROWNED; DRAIN. STIR IN TACO SEASONING MIX, 3/4 CUP WATER, 1 CUP FRENCH FRIED ONIONS AND CILANTRO. SIMMER 5 MINUTES OR UNTIL FLAVORS ARE BLENDED, STIRRING OFTEN. PREHEAT OVEN TO 350 DEGREES FAHRENHEIT. ARRANGE TORTILLA CHIPS ON FOIL-LINED BAKING SHEET. TOP WITH BEEF MIXTURE, SOUR CREAM, REMAINING ONIONS AND CHEESE. BAKE 5 MINUTES OR UNTIL CHEESE IS MELTED AND ONIONS ARE GOLDEN. Black Bean Dip From the kitchen of Katie Traylor, Alpha Delta Pi 2 CANS BLACK BEANS, RINSED AND DRAINED 2 (14OZ) CANS DICED TOMATOES, DRAINED 4 GREEN ONIONS, CHOPPED

1 (14OZ) CAN WHITE SHOEPEG CORN, RINSED AND DRAINED 1 CAN ROTEL GREEN CHILIES, DRAINED 1 SMALL ZESTY ITALIAN SALAD DRESSING

COMBINE ALL OF THE ABOVE INGREDIENTS AND SERVE WITH TOSTITOS OR FRITOS. Black Bean Salsa From the kitchen of Janye Hines, Alpha Omicron Pi & Megan Coxe, Delta Delta Delta 2 MEDIUM RED TOMATOES 1 GREEN BELL PEPPER ¼ CUP FINELY CHOPPED PURPLE ONION 1 (15OZ) CAN BLACK BEANS, RINSED AND DRAINED ½ CUP CHOPPED FRESH CILANTRO ½ TSP GROUND CUMIN CHOP TOMATOES AND BELL PEPPERS. WITH TORTILLA CHIPS.

1 RED BELL PEPPER 1 ½ CUPS OF FROZEN CORN KERNELS 1 SERRANO CHILI PEPPER, SEEDED AND MINCED 1/3 CUP OLIVE OIL 1 TSP SALT ¼ TSP GROUND RED PEPPER

STIR TOGETHER TOMATO MIXTURE, CORN, AND REMAINING INGREDIENTS. COVER AND CHILL 8 HRS. SERVE

Black-eyed Pea Dip From the kitchen of Annon Bryant, Alpha Gamma Delta & Landon McKean, Alpha Gamma Delta 3 CANS PEAS, DRAINED 1/2 C. CHOPPED ONION 1/2 C. JALAPEÑO, DRAINED 16 OZ. BOTTLE ITALIAN DRESSING

2 C. DICED BELL PEPPER 1 C. GREEN ONIONS, CHOPPED 1 TBSP GARLIC SALT 1 CAN ROTEL

MIX THE NIGHT BEFORE SERVING. REFRIGERATE ADDED, SUBTRACTED, MIXED AND MATCHED.

(KEEP SEVERAL WEEKS). SERVE WITH CORN CHIPS OR BITE SIZE TOSTITOS. INGREDIENTS CAN BE

BLT Dip From the kitchen of Ann Marie Harvell, Alpha Omicron Pi 3 OR 4 DICED TOMATOES 1 CUP SOUR CREAM FRENCH BAGUETTE (SLICED)

1 CUP MAYONNAISE 1 PKG. BACON BITS

WASH AND DICE THE TOMATOES. STIR THE DICED TOMATOES, BACON BITS, 1 CUP MAYONNAISE, AND 1 CUP SOUR CREAM INTO A SERVING BOWL. CHILL UNTIL READY TO SERVE. SERVE ON SLICED FRENCH BAGUETTE.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Blue Cheese Biscuits with Beef and Horseradish-Chive Cream From the kitchen of Rachel Williams, Delta Gamma 2 CUPS SELF-RISING FLOUR 1/2 CUP BUTTER, MELTED 2 (6-OZ) BEEF TENDERLOIN STEAKS (ABOUT 1 1/2 INCHES THICK) 1/2 TSP PEPPER HORSERADISH-CHIVE CREAM

1 (8-OZ) CONTAINER SOUR CREAM 1 (4-OZ) PACKAGE CRUMBLED BLUE CHEESE 1/2 TSP SALT 1/2 TBSP VEGETABLE OIL

STIR TOGETHER FLOUR, SOUR CREAM, BUTTER, AND CHEESE JUST UNTIL BLENDED. TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE. PAT DOUGH TO A 1/2-INCH THICKNESS; CUT WITH A 2-INCH ROUND CUTTER. PLACE ON LIGHTLY GREASED BAKING SHEETS. BAKE AT 425 FOR 12 TO 15 MINUTES OR UNTIL LIGHTLY BROWNED. SPRINKLE STEAKS WITH SALT AND PEPPER. HEAT OIL IN A SMALL SKILLET OVER HIGH HEAT; ADD STEAKS, AND COOK 8 TO 9 MINUTES ON EACH SIDE OR TO DESIRED DEGREE OF DONENESS. REMOVE STEAKS FROM PAN; LET STAND 15 MINUTES. CUT STEAKS INTO 1/4-INCH SLICES. SPLIT BISCUITS IN HALF, AND TOP HALF EVENLY WITH BEEF SLICES AND HORSERADISH-CHIVE CREAM. TOP WITH REMAINING BISCUIT HALVES. YIELD: MAKES 20 APPETIZER SERVING. Blue Cheese Wrapped Olives From the kitchen of Erin Weems, Pi Beta Phi 1 PKG. CREAM CHEESE 20 OLIVES WITHOUT PITS SOFTEN AND MIX AND SERVE.

4 OZ. BLUE CHEESE OR ROQUEFORT TOASTED PINE NUTS, CHOPPED

2 CHEESES. ROLL OLIVES UNTIL COVERED WITH CHEESE. ROLL IN TOASTED PINE NUTS UNTIL COVERED ALL AROUND. CHILL Broccoli Cheese Bites From the kitchen of Stephanie Jones, Alpha Omicron Pi

5 CUPS VEGETABLE OIL FOR FRYING 4 CUPS SHREDDED SHARP CHEDDAR CHEESE

16 OZ CHOPPED FROZEN BROCCOLI, THAWED AND DRAINED 3 1/2 CUPS DRY BREAD CRUMBS

SALT AND PEPPER TO TASTE

HEAT OIL IN DEEP-FRYER TO 375. PLACE BROCCOLI IN A MEDIUM SAUCEPAN WITH 1 CUP BOILING WATER. RETURN TO A BOIL. COOK COVERED UNTIL FIRM BUT TENDER, ABOUT 5 MINUTES. IN A MEDIUM SAUCEPAN OVER LOW HEAT, MELT THE CHEDDAR CHEESE. MIX IN THE BROCCOLI. ALLOLOW THE MIXTURE TO COOL AND THICKEN APPROXIMATELY 15 MINUTES. IN A MEDIUM BOWL, MIX THE BREAD CRUMBS, SALT AND PEPPER. SPREAD THE MIXTURE ONTO A LARGE PIECE OF WAX PAPER. FORM THE BROCCOLI CHEESE MIXTURE INTO BALLS AND ROLL IN THE BREAD CRUMB MIXTURE UNTIL THOROUGHLY COATED. DEEP FRY THE BALLS UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. DRAIN ON PAPER TOWELS. Broccoli Cheese Dip From the kitchen of Rachael Hudson, Kappa Kappa Gamma 1 SMALL JAR OF CHEESE WHIZ 1 CAN OF CREAM OF MUSHROOM SOUP FRITO CHIPS

2 BOXES OF FROZEN CHOPPED BROCCOLI 1 STICK OF BUTTER

FIRST TAKE BROCCOLI OUT OF PACKAGES AND PUT THEM BOTH IN THE MICROWAVE AND COOK UNTIL THAWED. THEN PUT THE STICK OF BUTTER ON TOP OF THE BROCCOLI AND COOK FOR 10 MORE MIN. AFTER THE BROCCOLI IS COOKED YOU CAN THEN ADD THE JAR OF CHEESE WHIZ AND THE CAN OF CREAM OF MUSHROOM SOUP. THEN SERVE WITH FRITO CHIPS. THIS IS A EASY APPETIZER AND VERY YUMMY! Broccoli with Garlic and Asiago From the kitchen of Barbara Doskey, Kappa Kappa Gamma 1 LARGE HEAD BROCCOLI, CUT INTO LONG, THIN SPEARS 4 CLOVES GARLIC, FINELY CHOPPED

2 TBSP EXTRA-VIRGIN OLIVE OIL, 2 TURNS OF THE PAN 1/4 POUND ASIAGO CHEESE, SHAVED WITH VEGETABLE PEELER

SIMMER BROCCOLI IN 1/2-INCH BOILING, SALTED WATER IN A SHALLOW COVERED SKILLET FOR 6 OR 7 MINUTES, UNTIL TENDER. DRAIN BROCCOLI AND REMOVE FROM PAN. RETURN PAN TO STOVE TOP OVER MEDIUM HEAT. ADD OIL AND GARLIC. SAUTE GARLIC IN OIL 3 MINUTES. ADD BROCCOLI SPEARS TO THE SKILLET AND COAT THEM WITH GARLIC OIL. TRANSFER BROCCOLI TO A SERVING DISH AND GARNISH WITH CURLS OF ASIAGO CHEESE.

Auburn University Panhellenic Recipe Book

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Appetizers and Snacks Brown Rice From the kitchen of Emily Naman, Pi Beta Phi 1 CUP WHITE RICE 1 MEDUIUM ONION 2 TBSP BUTTER

1 GREEN PEPPER 1 CAN MUSHROOM PIECES LA CHOY BROWN SAUCE

COOK RICE ACCORDING TO INSTRUCTIONS ON BAG. SAUCE TO TASTE.

IN SEPARATE SKILLET, SAUTE UNTIL TENDER. FOLD INTO RICE. ADD LA CHOY BROWN AND

Bruschetta From the kitchen of Whitney West, Delta Zeta 2 LARGE TOMATOES, COARSELY CHOPPED 2 TBSP OLIVE OIL 1 TSP CHOPPED FRESH BASIL 1/2 (1 POUND) LOAF ITALIAN BREAD, CUT INTO 1 INCH SLICES

1/2 SWEET ONION, CHOPPED 1 TBSP CHOPPED FRESH OREGANO 2 TSP CHOPPED FRESH PARSLEY 1/4 CUP FRESHLY GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400. IN A MEDIUM BOWL, COMBINE TOMATOES, ONION, OLIVE OIL, OREGANO, BASIL AND PARSLEY. PLACE BREAD ON A BAKING SHEET, AND TOP WITH TOMATO MIXTURE. SPRINKLE WITH PARMESAN. BAKE IN PREHEATED OVEN FOR 8 TO 10 MINUTES, OR UNTIL BOTTOM OF BREAD IS BROWNED. ALLOW TO COOL 5 MINUTES BEFORE SERVING. Bubba's Smoked Mullet Spread From the kitchen of Ashley LaFarge, Pi Beta Phi 1 LB. SMOKED MULLET 4 OZ. SOUR CREAM 1/4 TSP. CAYENNE PEPPER 1/4 TSP. CUMIN 1 TSP. LEMON JUICE

2 T. BUTTERMILK 2 TSP. GRATED ONION 1 T. MINCED PARSLEY SALT AND PEPPER

REMOVE BONES AND SKIN FROM FISH AND FLAKE. WITH SALTINE CRACKERS.

MIX ALL REMAINING INGREDIENTS WITH FLAKED FISH. REFRIGERATE 2 OR 3 HOURS. SERVE

Cajun Pistolettes From the kitchen of Candace Boller, Zeta Tau Alpha 1/2 CUP (1 STICK) BUTTER 1/4 CUP GREEN BELL PEPPER, CHOPPED 2 TBSP GREEN ONIONS, CHOPPED 3/4 CUP EVAPORATED MILK 2 POUNDS COOKED CRAWFISH MEAT, SHRIMP AND/OR CRABMEAT 1/2 TSP FRESH BLACK PEPPER 1/2 TSP CAYENNE PEPPER VEGETABLE OIL OR SHORTENING FOR FRYING

1 CUP ONION, CHOPPED 1/2 CUP CELERY, CHOPPED 3 CLOVES GARLIC, CHOPPED OR PRESSED 1/2 POUND VELVEETA, CUBED 1/2 TSP SALT 1/2 TSP GARLIC POWDER 20 PISTOLETTES (FOOTBALL-SHAPED BROWN 'N' SERVE ROLLS)

SAUTÉ ONIONS, BELL PEPPER, CELERY, GREEN ONIONS AND GARLIC IN BUTTER OVER MEDIUM HEAT UNTIL TRANSLUCENT. ADD EVAPORATED MILK, VELVEETA, WATER, SEAFOOD AND SEASONING. COOK ON LOW UNTIL JUST HEATED THROUGH. COVER AND KEEP WARM. FILL A DEEP FRYING PAN WITH VEGETABLE OIL ABOUT HALFWAY. HEAT OIL. FRY PISTOLETTES UNTIL THEY ARE BROWNED, TURNING IF NECESSARY. WHILE STILL HOT, HOLDING FRIED PISTOLETTE IN A POTHOLDER, MAKE A SLIT IN ONE END. STICK A SPOON INSIDE AND TWIRL IT AROUND TO MAKE SOME ROOM INSIDE THE ROLL. USING A SPOON, STUFF WITH SEAFOOD MIXTURE. EAT IMMEDIATELY. California Crab Melt From the kitchen of Haley Foster, Phi Mu 1 (8-OZ) PACKAGE CRABMEAT OR IMITATION CRABMEAT, THAWED 1/2 CUP LIGHT MAYONNAISE 1/4 CUP SLICED GREEN ONIONS 6 OZ (1 1/2 CUPS) LAND O LAKES® SWISS CHEESE, SHREDDED 1/2 TSP GARLIC SALT 1/4 TSP PAPRIKA 20 SLICES SOURDOUGH OR FRENCH BREAD BAGUETTE (ABOUT 3-INCHES WIDE) HEAT BROILER. SHRED OR COARSELY CHOP CRABMEAT. STIR TOGETHER CRABMEAT AND ALL REMAINING INGREDIENTS EXCEPT BREAD IN MEDIUM BOWL. PLACE BREAD SLICES ON LARGE BAKING SHEET. BROIL 5 TO 6 INCHES FROM HEAT UNTIL TOASTED (1 TO 2 MINUTES). TURN BREAD SLICES OVER; SPREAD EACH WITH ABOUT 1 TABLESPOON CRABMEAT MIXTURE. BROIL 5 TO 6 INCHES FROM HEAT UNTIL CHEESE IS BUBBLY (2 TO 3 MINUTES). SERVE IMMEDIATELY. MAKES 20 APPETIZERS. THIS EASY APPETIZER WILL BE PERFECT FOR ANY CASUAL ENTERTAINING.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Can't Get Enough of It - Spinach Dip From the kitchen of Julie Bush, Kappa Delta 1 PACKAGE FROZEN SPINACH 1/2 TBSP PARSLEY 1 TSP SEASONING SALT 1/2 CUP MAYONNAISE

1/2 CUP GREEN ONIONS 1 TSP DILL WEED 3/4 TSP SALT 8 OZ SOUR CREAM

THAW AND DRAIN SPINACH. ADD FINELY CHOPPED GREEN ONIONS AND OTHER INGREDIENTS. SET 2-4 HOURS BEFORE SERVING. SERVE WITH YOUR FAVORITE TOSTITO CHIPS OR WHEAT THINS.

MIX WELL. STORE IN REFIGERATOR. ALLOW TO

Caramel Apple Dip From the kitchen of Stephanie Culver, Phi Mu 16 INDIVIDUALLY WRAPPED CARAMELS, UNWRAPPED 1 (8 OZ.) PACKAGE CREAM CHEESE

1/4 CUP WATER 1/2 CUP BROWN SUGAR

IN A MEDIUM SAUCEPAN OVER MEDIUM-LOW HEAT, OR IN THE MICROWAVE, MELT CARAMELS WITH WATER, STIRRING FREQUENTLY. REMOVE FROM HEAT. IN A MEDIUM BOWL, CREAM TOGETHER CREAM CHEESE AND SUGAR. FOLD IN CARAMEL MIXTURE. SERVE IMMEDIATELY. Caramel Popcorn From the kitchen of Megan Cutter, Alpha Omicron Pi 1 C. BUTTER 1/2 C. CORN SYRUP 1/2 TSP BAKING SODA 5 QT POPPED POPCORN

2 C. BROWN SUGAR 1 TSP SALT 1 TSP VANILLA EXTRACT

PREHEAT OVEN TO 250. PLACE POPCORN IN VERY LARGE BOWL. IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT, MELT BUTTER. STIR IN BROWN SUGAR, CORN SYRUP, AND SALT. BRING TO A BOIL, STIRRING CONSTANTLY. BOIL WITHOUT STIRRING 4 MINUTES. REMOVE FROM HEAT AND STIR IN SODA AND VANILLA. POUR A THIN STREAM OVER POPCORN, STIRRING TO COAT. PLACE IN 2 LARGE SHALLOW BAKING DISHES AND BAKE IN PREHEATED OVEN, STIRRING EVERY 15 MINUTES, FOR ONE HOUR. REMOVE FROM OVEN AND LET COOL COMPLETELY BEFORE BREAKING INTO PIECES. Caviar Mold From the kitchen of Emily Anne Nordness, Pi Beta Phi 3/4 C. SOUR CREAM 3 HARD-BOILED EGGS, CHOPPED 4 TSP. LEMON JUICE 1/2 TSP LEE & PERRIN TABASCO TO TASTE 2 OZ. RED CAVIAR

1/4 C. CHOPPED GREEN ONIONS 3 T. MAYONNAISE 1 TSP. SALT 1/4 TSP WHITE PEPPER 1 & 1/2 TSP. GELATIN WITH 2 TSP. COLD WATER

MIX 1ST 9 INGREDIENTS IN FOOD PROCESSOR. SOAK GELATIN WITH COLD WATER. RED SALMON CAVIAR AND FOLD IN MIXTURE. MOLD IN 1 QUART MOLD.

WHEN DISSOLVED, ADD TO ABOVE. DRAIN 2 OUNCES FRESH

Charleston Ham Biscuits From the kitchen of Taylor Carter, Kappa Kappa Gamma 1 1/2 LBS. COOKED HAM 1 MEDIUM ONION 3 TBS. OF MUSTARD 1 1/2 TBS. POPPY SEEDS

3/4 LBS. SWISS CHEESE, GRATED 2 STICKS OF BUTTER, SOFTENED 1 TSP. WORCESTERSHIRE SAUCE 2 PACKAGES OF SISTER SCHUBERT'S DINNER ROLLS

CHOP HAM FINELY WITH A GOOD PROCESSOR. ADD TO CHEESE. COMBINE ONION AND BUTTER, MUSTARD AND WORCESTERSHIRE SAUCE IN PROCESSOR AND BLEND. ADD POPPY SEEDS AND BLEND. SPLIT ROLLS AND SPREAD TOPS AND BOTTOMS WITH BUTTER MIXTURE. SPRINKLE HAM MIXTURE ON BOTTOMS AND RE-ASSEMBLE. WRAP IN ALUMINUM FOIL AND BAKE AT 375 FOR 15-20 MINUTES AND SERVE HOT! Cheese Asiago Dip From the kitchen of Kathryn Murphy, Gamma Phi Beta 1 C. MAYONNAISE 1/3 C. SLICE MUSHROOMS 1/3 C. CHOPPED SUN-DRIED TOMATOES

1 C. SOUR CREAM 1/3 C. CHOPPED GREEN ONIONS 1 C. SHREDDED ASIAGO CHEESE

COMBINE INGREDIENTS AND TRANSFER TO 2 QT. CASSEROLE DISH. BAKE AT 350 DEGREES FOR 15-20 MINUTES, UNTIL BUBBLING.

Auburn University Panhellenic Recipe Book

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Appetizers and Snacks

Cheese Ball From the kitchen of Kay Battles, Delta Zeta 2-8 OZ PACKAGES CREAM CHEESE 1 TSP SEASONED SALT 1 TSP ONION, GRATED MIX CHEESE AND PINEAPPLE. LARGE BALL OR 2 SMALL ONES.

1 SMALL CAN CRUSHED PINEAPPLE, DRAINED 2 TSP GREEN PEPPER, FINELY CHOPPED 1 ½ CUPS CHOPPED NUTS

ADD SALT, PEPPER, ONIONS AND ½ CUP NUTS FOR INSIDE OF BALL. ROLL BALL IN REMAINING NUTS. YIELDS: 1 Cheese Ball From the kitchen of Melissa Rouse, Gamma Phi Beta

16 OZ OF PHILADELPHIA CREAM CHEESE 2 TBSP WORCHESTERSHIRE SAUCE 2 PACKAGES CHIPPED BEEF

1 MED. ONION 2 TBSP KETCHUP

DICE BEEF AND ONION. SET 1/4 OF BEEF ASIDE. MOLD ALL INGREDIENTS TOGETHER. COAT OUTSIDE OF BALL WITH REMAINDER OF BEEF. Cheese Ball From the kitchen of Casey Morrow, Alpha Gamma Delta 1/2 LB SHARP CHEESE 3 SMALL CREAM CHEESE 1 TSP TABASCO

1/2 LB CHEDDAR CHEESE 1 TSP TO 1 TBSP WORCHESTERSHIRE SAUCE 1 CLOVE OF GARLIC, MASHED

GRATE CHEESE, MIX WITH CREAM CHEESE. ADD SAUCE AND GARLIC. MIX 1/2 PAPRIKA, AND INTO 2 LARGE BALLS. ROLL THE BALLS INTO THE CHILI POWDER AND PAPRIKA MIXTURE.

1/2 CHILI POWDER. FORM THE CHEESE MIXTURE

Cheese Bites From the kitchen of Sarah Malik, Delta Gamma 1 POUND MILD, SEMIFIRM CHEESE, SUCH AS COLBY, MONTEREY JACK, EDAM, AND/OR PROVOLONE 1/2 C CHUNK-STYLE CRAB MEAT OR IMITATION CRAB MEAT ), CHOPPED 2 TBSP PREPARED PESTO 1 TBSP TOASTED PINE NUTS USING HORS D'OEUVRES CUTTERS, CUT CHEESE INTO 1-1/4- TO 1-1/2-INCH PIECES. OR, USING A SHARP KNIFE, CUT CHEESE INTO 1-1/2-INCH CUBES. USING THE SMALL END OF A MELON BALLER, HOLLOW OUT EACH CHEESE PIECE, TAKING CARE NOT TO CUT THROUGH THE BOTTOM. REFRIGERATE REMOVED CHEESE FOR ANOTHER USE, SUCH AS A SOUFFLE, SOUP, OR FONDUE. IN A SMALL MIXING BOWL GENTLY STIR TOGETHER THE CRAB MEAT OR IMITATION CRAB MEAT, PESTO, AND PINE NUTS. SPOON 1 TO 1-1/2 TEASPOONS CRAB MEAT MIXTURE INTO EACH CHEESE PIECE. MAKES 16 PIECES. Cheese Cookies From the kitchen of Natalie Wilmer, Delta Gamma ½ POUND BUTTER [2 STICKS] 2 TSP SUGAR ½ POUND SHARP CHEESE 1 LEVEL TSP RED PEPPER [OR TO TASTE, BUT NO MORE]

2 CUPS WHITE FLOUR 2 CUPS RICE KRISPIES 1- TSP SALT

CREAM BUTTER AND CHEESE; ADD OTHER INGREDIENTS EXCEPT RICE KRISPIES AND PECANS. MIX THOROUGHLY, AND THEN ADD RICE KRISPIES. MAY NEED TO CHILL UNTIL FIRM FOR EASIER HANDLING. ROLL INTO ABOUT 1 TO 1 ½ INCH BALLS AND PLACE ON COOKIE SHEET. FLATTEN WITH THE BOTTOM OF A GLASS DIPPED IN FLOUR. [IF YOU WANT TO PUT A PECAN ON TOP FLATTEN ALL AT ONCE.] BAKE IN A PREHEATED 350-DEGREE OVEN FOR ABOUT 15 MINUTES OR UNTIL BROWN. Cheese Ham Dip From the kitchen of Ashley Angle, Alpha Chi Omega 2 - 8 OZ PACKAGES CREAM CHEESE 1 - 16 OZ PACKAGE SHREDDED CHEDDAR CHEESE 1 - 8 OZ CAN DICED HAM 1 - BOX CRACKERS FOR DIPPING

1 - 16 OZ CARTON SOUR CREAM 1 - 8 OZ CAN DICED HAM 1 - LARGE LOAF ITALIAN BREAD

CUT OUT CENTER OF BREAD. PREHEAT OVEN TO 350 DEGREES. DRAIN CHILIES AND HAM. MIX CREAM CHEESE, SOUR CREAM AND CHEDDAR

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There’s a Tiger in the Kitchen!


Appetizers and Snacks TOGETHER. ADD CHILIES AND HAM. MIX AND SPOON INTO BREAD. CHEDDAR IS MELTED. SERVE WARM WITH CRACKERS FOR DIPPING. TIP:

COVER WITH FOIL. BAKE IN PREHEATED OVEN FOR 30 MINUTES OR UNTIL CUBE AND TOAST CENTER OF BREAD; USE WITH CRACKERS.

Cheese Krispies From the kitchen of Megan Baldridge, Alpha Chi Omega 2 C. SHREDDED CHEDDAR CHEESE 2 C. FLOUR 2 TSP. CAYENNE PEPPER

2 STICKS 2 C. RICE KRISPIES

MIX CHEESE AND MARGARINE. ADD FLOUR AND MIX WELL. ADD CAYENNE PEPPER AND RICE KRISPIES AND MIX WELL. ON UNGREASED COOKIE SHEETS; FLATTEN WITH FORK. BAKE FOR 10 MINUTES AT 375 DEGREES.

SHAPE INTO BALLS. PLACE

Cheese Ribbons From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 2 CUPS SIFTED FLOUR 1/2 TSP SALT 1 POUND NEW YORK CHEESE, GRATED 1 TSP TABASCO (OPTIONAL)

1 1/4 TSP BAKING POWDER 1 TSP CAYENNE PEPPER 1 1/2 STICKS MARGARINE

USING COOKIE PRESS, MAKE LONG RIBBONS. BAKE AT 300 DEGREES FOR A FEW MINUTES. REDUCE HEAT TO 225 DEGREES FOR MOVE. CUT IN THREE INCH SEGMENTS USING PIE WHEEL. TO CRISPEN, RETURN TO OVEN FOR 5 TO 10 MINUTES OR SO.

15 MINUTES. RE-

Cheese Ring From the kitchen of Kate Russell, Phi Mu 1 POUND SHARP CHEDDAR, GRATED 他 STICK BUTTER 1/2 TSP TABASCO

他 CUP MAYO 1 CUP PECANS, CHOPPED 1 SMALL ONION, GRATED

MIX ALL OF THESE INGREDIENTS WELL. PRESS INTO PLASTIC WRAP LINED PAN, ANY SHAPE. I USUALLY USE A BUNDT PAN. REFRIGERATE FOR SEVERAL HOURS. TURN OUT ONTO SERVING PLATTER. PLACE STRAWBERRY PRESERVES IN CENTER OF RING OR NEXT TO OTHER SHAPE AS GARNISH. SERVE WITH CRACKERS. Cheese Sausage Hamburger Dip From the kitchen of Ashley Campbell, Phi Mu 1 LB. REGULAR SAUSAGE 1 CAN CREAM OF MUSHROOM SOUP 1 JAR MEDIUM PICANTE SAUCE

1 LB. GROUND BEEF 1 CAN ROTEL TOMATOES 2 LBS. VELVEETA

BROWN MEATS TOGETHER. ADD TO CROCK POT WITH ALL OTHER INGREDIENTS. COOK THOROUGHLY. SERVE WITH TORTILLA CHIPS. Cheese Straws From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha & Christian Young, Phi Mu 1 POUND NEW YORK STATE SHARP CHEESE, GRATED 1 1/2 CUPS FLOUR 1/2 TSP RED PEPPER

1 STICK MARGARINE 1 TSP SALT PAPRIKA

LET CHEESE AND MARGARINE SIT OUT OVERNIGHT TO SOFTEN. NEXT MORNING MIX INGREDIENTS EXCEPT PAPRIKA; KNEAD BY HAND TO BLEND WELL. PUT IN COOKIE PRESS; USE SMALL STAR DESIGN. PUT ON UNGREASED COOKIE SHEET. BAKE ABOUT 12 MINUTES AT 350-400 DEGREES. SPRINKLE WITH PAPRIKA AFTER BAKING. Cheese Wafers From the kitchen of Caroline Davis, Kappa Delta 8 OZ. SHREDDED SHARP CHEESE 3 C. PLAIN FLOUR

2 STICKS BUTTER 1/8 T. RED PEPPER

MIX WELL AND ROLL INTO SMALL BALLS. PRESS DOWN FIRMLY WITH A FORK. ABOUT 8-10 MINUTES.

BAKE AT 350 DEGREES UNTIL GOLDEN BROWN IN COLOR - USUALLY

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Appetizers and Snacks Cheese Wizards From the kitchen of Stephanie Culver, Phi Mu 1 POUND LEAN GROUND BEEF

1 (16 OZ.) JAR PROCESSED CHEESE SAUCE 16 OZ. COCKTAIL RYE BREAD

SALT AND PEPPER TO TASTE

PREHEAT THE BROILER. PLACE GROUND BEEF IN A LARGE, DEEP SKILLET. COOK OVER MEDIUM HIGH HEAT UNTIL EVENLY BROWN. DRAIN AND CRUMBLE. IN A MEDIUM BOWL, MIX TOGETHER THE BEEF, PROCESSED CHEESE SAUCE, SALT AND PEPPER. SPREAD THE MIXTURE ON THE SLICES OF COCKTAIL RYE. PLACE THE SLICES ON A LARGE BAKING SHEET, AND BROIL 5 MINUTES, OR UNTIL THE CHEESE SAUCE IS MELTED. Cheesy Tortilla Spirals From the kitchen of Stephanie Jones, Alpha Omicron Pi 1 (11 OZ) PACKAGE STOUFFER'S FROZEN CREAMED CHIPPED BEEF 1/3 CUP SHREDDED CHEDDAR CHEESE 1 TSP GROUND CHILI POWDER 2 TBSP CHOPPED FRESH CILANTRO 10 (8 INCH) FLOUR TORTILLAS

2 (3 OZ) PACKAGES CREAM CHEESE, SOFTENED 2 TSP LIME JUICE 1/2 TSP GROUND CUMIN 2 TBSP CHOPPED GREEN ONION 1/4 CUP SHREDDED CHEDDAR CHEESE

COMBINE CREAM CHEESE, 1/3 CUP CHEDDAR CHEESE, LIME JUICE, CHILI POWDER AND CUMIN IN MEDIUM BOWL; ADD CREAMED CHIPPED BEEF, CILANTRO AND GREEN ONION, STIRRING WELL. EVENLY DIVIDE MIXTURE AMONG TORTILLAS, SPREADING TO COVER EACH TORTILLA. ROLL UP EACH TORTILLA, FINISHING WITH SEAM-SIDE-DOWN. PLACE ROLLED TORTILLAS ON BAKING SHEET; SPRINKLE WITH 1/4 CUP CHEDDAR CHEESE. BAKE IN PREHEATED 400 DEGREES F OVEN FOR 7 MINUTES OR UNTIL CHEESE IS MELTED. LET STAND 3 TO 5 MINUTES; SLICE INTO 1-INCH PIECES AND SERVE HOT. NOTE: RECIPE CAN ALSO BE PREPARED WITHOUT BAKING. OMIT CHEESE TOPPING; REFRIGERATE FILLED AND ROLLED TORTILLAS FOR AT LEAST ONE HOUR TO SET FILLING BEFORE SLICING. Cheesy Tostados From the kitchen of Brittney King, Zeta Tau Alpha 4 TOSTADA SHELLS 4 KRAFT SINGLES 1/2 CUP CHOPPED TOMATO

8 SLICES OSCAR MAYER SMOKED HAM 1/2 CUP SHREDDED LETTUCE 1/4 CUP SLICED PITTED RIPE OLIVES

TOP SHELLS WITH HAM AND SINGLES. PLACE ON MICROWAVABLE PLATES. MICROWAVE EACH ON HIGH 15 SECONDS OR UNTIL SINGLES BEGIN TO MELT. TOP WITH LETTUCE AND TOMATO; SPRINKLE WITH OLIVES. GARNISH WITH CHOPPED FRESH CILANTRO, IF DESIRED. Chicken Cheeseball From the kitchen of Dawn Smith, Alpha Xi Delta 2 - 8 OZ. PACKAGES CREAM CHEESE 1 PKG. DRY RANCH MIX1

1- 8 OZ. CAN CHUNK CHICKEN 1 CUP PECANS, CHOPPED

MIX CREAM CHEESE, CHICKEN AND RANCH MIX THOROUGHLY. ROLL IN TO A BALL. PLACE IN BOWL AND COOL IN REFRIGERATOR FOR AT LEAST HOUR. ROLL CHEESEBALL IN CHOPPED PECANS UNTIL COMPLETELY COVERED. SERVE WITH WHEAT THINS OR RITZ CRACKERS.

1

Chicken Dip From the kitchen of Nicole Davis, Zeta Tau Alpha 1 CAN OF COOKED CHICKEN 1 PACKET OF DRY RANCH DIP

1 (8-OZ.) PHIL. CREAM CHEESE WHEAT THINS OR FRITOS

OPEN THE CAN OF CHICKEN AND DRAIN. IN A LARGE BOWL ADD THE CHICKEN, CREAM CHEESE, AND RANCH PACKET. MIX INGREDIENTS TOGETHER. (USING YOUR HANDS WORKS THE BEST!) CHILL THE DIP FOR AT LEAST AN HOUR. SERVE WITH WHEAT THINS, FRITOS, OR YOUR FAVORITE CRACKER. Chicken Nuggets From the kitchen of Brittney King, Zeta Tau Alpha 4 SKINLESS, BONELESS CHICKEN BREASTS 1 EGG, BEATEN 1/3 CUP ALL-PURPOSE FLOUR 1 1/2 TSP SALT

2 CUPS CORN OIL 1/3 CUP WATER 1 1/2 TBSP SESAME SEEDS, TOASTED

RINSE CHICKEN WITH COLD WATER AND PAT DRY WITH PAPER TOWELS. CUT INTO 1X1X1/2 INCH PIECES. FILL A DEEP FRYER WITH CORN OIL, NO MORE THAN 1/3 FULL. HEAT TO MEDIUM HEAT. PLACE EGG AND WATER IN A SMALL BOWL AND MIX WELL. ADD THE FLOUR, SESAME SEEDS AND

17

There’s a Tiger in the Kitchen!


Appetizers and Snacks SALT, STIRRING UNTIL A SMOOTH BATTER IS FORMED. DIP CHICKEN PIECES IN BATTER AND DRAIN OFF ANY EXCESS. ADD BATTERED CHICKEN, A FEW PIECES AT A TIME, TO THE HOT OIL. FRY ABOUT 4 MINUTES OR UNTIL GOLDEN BROWN AND DONE (REMOVE CHICKEN FROM OIL TO TEST). DRAIN ON PAPER TOWELS.

Chicken Nuggets with Honey Mustard Dipping From the kitchen of Emily Goodman, Pi Beta Phi 2 CUPS CRUSHED SOUR CREAM AND ONION CHIPS 2 TBLS MILK 1/3 CUP BUTTER, MELTED 3 TBLS HONEY 1 TBLS LEMON JUICE OR JUICE FROM 1/2 A LEMON 2 TBLS ORANGE JUICE

1 EGG 6 CHICKEN BREAST FILLETS, CUT INTO 1 1/2 INCH CUBES 3/4 CUP MAYO 2 TBLS YELLOW MUSTARD HORSERADISH TO TASTE

PREHEAT OVEN TO 350 DEGREES. SPREAD CRUSHED CHIPS IN A SHALLOW DISH. BEAT TOGETHER THE EGG AND MILK IN A SHALLOW BOWL. DIP THE CHICKEN CUBES INTO THE EGG MIXTURE AND THEN DREDGE THEM IN THE CHIPS. PLACE THE CHICKEN ON A BAKING SHEET AND DRIZZLE WITH MELTED BUTTER. BAKE FOR 15-18 MINUTES, OR UNTIL GOLDEN BROWN. FOR THE HONEY MUSTARD SAUCE: COMBINE MAYO, HONEY, YELLOW MUSTARD, LEMON JUICE, AND HORSERADISH, STIR WELL. USE THE ORANGE JUICE TO THIN THE MIXTURE TO EITHER POURING CONSISTENCY FOR DRESSING OR DIPPING CONSISTENCY FOR DIPS. COVER AND CHILL FOR 2-3 HOURS Chicken Salad Skinny Dip From the kitchen of Lindsey Ellison, Alpha Omicron Pi 2 (8 OZ) PACKAGES CREAM CHEESE, SOFTENED 1 PACKAGE HIDDEN VALLEY RANCH DRESSING (DRY) MIX 3 OR 4 CHOPPED GREEN ONIONS

1 LARGE OR 4 SMALL CANS WHITE CHICKEN, DRAINED 1 TBSP MAYONNAISE CHOPPED PECANS (OPTIONAL)

MIX ALL INGREDIENTS WELL AND CHILL OVERNIGHT. SERVE WITH CRACKERS. YOU CAN ADD ADDITIONAL CHICKEN TO SERVE IN SANDWICHES. Chicken-Cheese Ball From the kitchen of Jennifer Nolen, Kappa Delta 2 / 8-OZ. PKGS. CREAM CHEESE 1 SMALL CAN CHICKEN BREAST (DRAINED) DASH TABASCO IF DESIRED

1 PKG. HIDDEN VALLEY ORIGINAL RANCH DRESSING MIX ½ C. CHOPPED PECANS

SOFTEN CHEESE, MIX WELL WITH OTHER INGREDIENTS, AND FORM INTO BALL. CHILL SEVERAL HOURS, OR OVERNIGHT IS EVEN BETTER. SPRINKLE WITH A SEASONED BLACK PEPPER OR PAPRIKA. SERVE WITH CRACKERS OF CHOICE (I PERSONALLY LIKE RITZ ORIGINAL SNACK CRACKERS IN THE RED BAG!) Chile Con Queso From the kitchen of Laura Clary, Delta Zeta ½ CUP FINELY CHOPPED ONION 1 CUP SHREDDED AMERICAN CHEESE (4 OZ) TORTILLA CHIPS OR CORN CHIPS 1 4-OZ CAN DICED GREEN CHILI PEPPERS, DRAINED 1 TSP. BOTTLED HOT PEPPER SAUCE

1 1/3 CUPS CHOPPED, SEEDED TOMATOES 1 TSP. CORNSTARCH 1 TBSP BUTTER OR MARGARINE 1 CUP SHREDDED MONTEREY JACK CHEESE

IN A SAUCE PAN COOK ONION IN BUTTER UNTIL TENDER. STIR IN TOMATOES AND CHILI PEPPERS. SIMMER, UNCOVERED, FOR 10 MINUTES. TOSS SHREDDED CHEESES WITH CORNSTARCH. GRADUALLY ADD CHEESE MIXTURE TO SAUCEPAN, STIRRING UNTIL CHEESE IS MELTED. STIR IN HOT PEPPER SAUCE; HEAT THROUGH. SERVE WITH CHIPS.

Auburn University Panhellenic Recipe Book

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Appetizers and Snacks Chili and Fritos From the kitchen of Mollie Blackwood, Chi Omega 2 TBS. VEGETABLE OIL 2 TSP. SALT 2 LB BEEF BOTTOM ROUND, TRIMMED OF FAT & CUT INTO 1/4 INCH CUBES 1 28OZ. CAN OF WHOLE TOMATOES AND THEIR LIQUID 2 TBS. CHOPPED GARLIC 2 TSP. GROUND CUMIN 1/2 TSP. RED PEPPER FLAKES GARNISHES: 1 C. GRATED MONTEREY JACK CHEESE 1/2 C. PICKLED JALAPENO SLICES, DRAINED

2 C. CHOPPED YELLOW ONIONS 1/2 TSP. CAYENNE PEPPER 1/2 C. TOMATO PASTE 2 C. BEEF BROTH 1 TBS. CHILI POWDER 2 TSP. DRIED OREGANO 1 CAN DRAINED CHILI BEANS CORN CHIPS 1/2 C. SOUR CREAM

COOK CHOPPED ONIONS IN OIL UNTIL SOFT, ADD CAYENNE PEPPER AND SALT, BROWN MEAT THEN ADD ALL OTHER INGREDIENTS EXCEPT BEANS. COOK ON LOW HEAT FOR 1 1/2 HOURS. ADD BEANS, COOK ADDITIONAL 15 MIN. SERVE OVER CORN CHIPS WITH GARNISHES. Chili Cheese Dip From the kitchen of Lydia Taylor, Chi Omega ; Katie Wiley, Zeta Tau Alpha; & Caroline Weseloh 1 BAG OF SHREDDED CHEDDAR CHEESE 1 BOX OF CREAM CHEESE

1 CAN OF HORMEL CHILI (NO BEANS) 1 BAG OF TOSTITOS CHIPS

FIRST, YOU WILL NEED TO PUT THE CREAM CHEESE ON A PLATTER AND SPREAD IT AROUND (IT HELPS TO MICROWAVE IT FIRST). THEN, POUR THE HORMEL CHILI ON TOP OF THE CREAM CHEESE AND SPREAD IT AROUND. LASTLY, SPRINKLE THE CHEESE ALL OVER THE TOP. MICROWAVE UNTIL THE CHEESE IS MELTED. NOW, SERVE WITH CHIPS AND ENJOY! Chili Con Queso Bites From the kitchen of Melissa Rouse, Gamma Phi Beta 4 EGGS 1/4 CUP FLOUR 1 1/2 CUPS SHREDDED CHEDDAR CHEESE

1/2 CUP PICANTE SAUCE 2 T. CHILI POWDER 1 GREEN ONION, CHOPPED

PREHEAT OVEN TO 400 DEGREES. GREASE 24 (3IN) MUFFIN- PAN CUPS. SET ASIDE IN MEDIUM BOWL. MIX EGGS, PICANTE SAUCE, FLOUR, AND CHILI POWDER. STIR IN CHEESE AND ONION. SPOON MIXTURE INTO CUPS. BAKE 10 MINUTES OR UNTIL GOLDEN BROWN. SERVE WITH SOUR CREAM, IF DESIRED. Chocolate Chip Cheese Ball From the kitchen of Blair Bledsoe, Alpha Gamma Delta & Carin Cope, Alpha Chi Omega 1 (8-OZ.) PACKAGE CREAM CHEESE, SOFTENED 1/4 TSP VANILLA 2 TBSP BROWN SUGAR 3/4 CUP FINELY CHOPPED PECANS

1/2 CUP BUTTER (NO SUBSTITUTE), SOFTENED 3/4 CUP POWDERED SUGAR 3/4 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS GRAHAM CRACKERS

IN A MIXING BOWL, BEAT THE CREAM CHEESE, BUTTER AND VANILLA UNTIL FLUFFY. GRADUALLY ADD SUGARS; BEAT JUST UNTIL COMBINED. STIR IN CHOCOLATE CHIPS. COVER AND REFRIGERATE 2 HOURS. PLACE CREAM CHEESE MIXTURE ON LARGE PIECE OF PLASTIC WRAP; SHAPE INTO A BALL. REFRIGERATE AT LEAST 1 HOUR. JUST BERFORE SERVING, ROLL BALL IN PECANS. SERVE WITH REGULAR OR CHOCOLATE GRAHAM CRACKERS. Chocolate Covered Strawberries From the kitchen of Christian Young, Phi Mu ; Breanne Swan, Zeta Tau Alpha; & Lesley Humphries, Delta Zeta 16 OZ MILK CHOCOLATE CHIPS 1 POUND FRESH STRAWBERRIES WITH LEAVES

2 TBSP SHORTENING

INSERT TOOTHPICKS INTO THE TOPS OF THE STRAWBERRIES. IN A DOUBLE BOILER, MELT THE CHOCOLATE AND SHORTENING, STIRRING OCCASIONALLY UNTIL SMOOTH. HOLDING THEM BY THE TOOTHPICKS, DIP THE STRAWBERRIES INTO THE CHOCOLATE MIXTURE. TURN THE STRAWBERRIES UPSIDE DOWN AND INSERT THE TOOTHPICK INTO STYROFOAM FOR THE CHOCOLATE TO COOL. Chorizo Quesadillas From the kitchen of Janae Goodin, Phi Mu 4 LARGE. FLOUR TORTILLAS 1/2 POUND CHORIZO OR ANDOUILLE, CASING REMOVED FINELY CHOPPED

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2 CUPS SHREDDED MONTEREY PEPPER JACK OR SMOKED CHEDDAR 2 SCALLIONS, CHOPPED

There’s a Tiger in the Kitchen!


Appetizers and Snacks PREHEAT A NONSTICK SKILLET OR GRIDDLE PAN TO HIGH HEAT. BLISTER A FLOUR TORTILLA FOR 20 SECONDS, FLIP. COVER HALF THE TORTILLA SURFACE WITH SHREDDED CHEESE, BITS OF CHORIZO OR ANDOUILLE, AND CHOPPED SCALLIONS. FOLD THE TORTILLA IN HALF AND COOK A MINUTE LONGER, 30 SECONDS ON EACH SIDE, PRESSING DOWN GENTLY WITH A SPATULA. CUT QUESADILLAS INTO 4 WEDGES AND TOP WITH SALSA. Cocktail Crab Dip From the kitchen of Haley Foster, Phi Mu 1 (4-OZ) CAN CRAB MEAT 1 (8-OZ) JAR COCKTAIL SAUCE

1 (8-OZ) PACKAGE CREAM CHEESE, SOFTENED VARIETY OF CRACKERS FOR ACCOMPANIMENT

DRAIN THE CRAB WELL AND MIX WELL WITH THE CREAM CHEESE. PAT MIXTURE EVENLY IN TO THE BOTTOM OF A SERVING DISH AND COVER WITH THE COCKTAIL SAUCE. SERVE WITH A VARIETY OF CRACKERS. MAKES ABOUT 2 1/2 CUPS DIP. Cocktail Sandwiches From the kitchen of Haley Foster, Phi Mu 32 SLICES PARTY RYE BREAD HORSERADISH SAUCE 2 (1-OZ) SLICES SWISS CHEESE 8 PIMIENTO-STUFFED OLIVES

DIJON-STYLE MUSTARD 3 OZ THINLY SLICED HAM 2 (1-OZ) SLICES AMERICAN CHEESE 8 CHERRY TOMATOES

SPREAD MUSTARD ON ONE SIDE OF HALF THE BREAD. SPREAD HORSERADISH ON ONE SIDE OF THE REMAINING SLICES. CUT HAM INTO 8 PIECES AND EACH SLICE OF CHEESE INTO FOURTHS. PLACE ONE SLICE SWISS CHEESE ON 8 SLICES OF BREAD WITH MUSTARD. TOP WITH BREAD SPREAD WITH HORSERADISH, THEN HAM SLICE. TOP WITH BREAD SPREAD WITH MUSTARD, THEN AMERICAN CHEESE. PLACE REMAINING BREAD ATOP CHEESE. DIVIDE OLIVES AND TOMATOES AMONG COCKTAIL PICKS AND SKEWER SANDWICHES. Coconut Shrimp From the kitchen of Candace Boller, Zeta Tau Alpha 1 1/2 LBS. LARGE DEVEINED & PEELED SHRIMP 1/2 CUP CORNSTARCH 1/2 TBSP PEPPER 1 CUP ICE WATER 1/2 CUP ORANGE MARMALADE 1/4 CUP HONEY

1/2 CUP ALL PURPOSE FLOUR 1 TBSP SALT 2 CUPS SHREDDED COCONUT 1 QT. VEGETABLE OIL FOR FRYING 1/4 CUP DIJON MUSTARD 1/4 TSP. HOT PEPPER SAUCE

PEEL, DEVEIN AND WASH SHRIMP--DRY ON PAPER TOWELS. MIX TOGETHER FLOUR, CORNSTARCH, SALT, AND PEPPER. ADD 2 TBSP OF VEGETABLE OIL AND ICE WATER. STIR & BLEND. POUR THE COCONUT INTO A SHALLOW BOWL. DIP THE SHRIMP ONE AT A TIME INTO THE BATTER THEN ROLL THE SHRIMP IN THE COCONUT. PLACE EACH SHRIMP INTO THE PAN OF HEATED OIL HEATED TO 350. FRY THE SHRIMP IN HOT OIL TILL GOLDEN ABOUT 5 MINUTES. BAKE THE SHRIMP AT 300 FOR 5 MINUTES. MAKE DIPPING SAUCE: COMBINE MARMALADE, MUSTARD, HONEY, AND HOT SAUCE IN A SMALL BOWL. MIX WELL AND SERVE SIDE BY SIDE. Colorful Salsa From the kitchen of Ashley Petroutson, Phi Mu 3 LARGE TOMATOES, CHOPPED 1 SMALL ONION, FINELY CHOPPED 1/3 CUP CHOPPED FRESH CILANTRO 2 GARLIC CLOVES, PRESSED 1/2 TSP PEPPER

2 (4.5-OZ) CANS CHOPPED GREEN CHILIES 1/4 CUP CHOPPED RIPE OLIVES 3 TBSP FRESH LIME JUICE 1/2 TSP SALT 1 JALAPENO PEPPER, SEEDED AND CHOPPED (OPTIONAL)

STIR TOGETHER FIRST 9 INGREDIENTS AND, IF DESIRED, JALAPENO PEPPER; COVER AND CHILL AT LEAST 1 HOUR. SERVE WITH TORTILLA CHIPS. Corn Dip From the kitchen of Amy Eddings, Phi Mu 16 OZ CREAM CHEESE – SOFTENED 34 OZ WHITE SHOEPEG CORN – DRAINED

34 OZ YELLOW CORN – DRAINED 2 CANS ROTEL ORIGINAL – ONE DRAINED / ONE NOT

MIX TOGETHER AND MICROWAVE OR BAKE AT 325 UNTIL BUBBLY. SERVE WITH FRITO SCOOPS

Auburn University Panhellenic Recipe Book

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Appetizers and Snacks Cottage Cheese Dip From the kitchen of Margaret Williams, Phi Mu 1 CARTON (24OZ.) COTTAGE CHEESE 1/3 CUP MILK

1 ENVELOPE HERB-OX DRY BROTH MIX

BLEND ALL INGREDIENTS, CHILL AND SERVE WITH CHIPS OR FRESH VEGETABLES. Cowboy Caviar From the kitchen of Christie Crawford, Alpha Omicron Pi 2-3 CANS (RINSED AND DRAINED) BLACK EYED PEAS 3 CLOVES GARLIC-MINED 1 TSP. PEPPER 3 TBSP DICED RED, YELLOW, AND ORANGE PEPPERS 1/4 C. RED WINE VINEGAR 1 TBSP DIJON MUSTARD 3 TBSP FRESH PARSLEY-CHOPPED 1 TSP. SALT COMBINE THE TOP EIGHT INGREDIENTS. HOURS BEFORE SERVING.

1 LARGE ONION CHOPPED 1 TBSP SALT DASH OF CAYENNE PEPPER 4-6 GREEN ONIONS CHOPPED JUICE OF 1/2 LEMON 1/2 C. OLIVE OIL TBSP WORCHESTERSHIRE 4 GREEN ONIONS CHOPPED

THEN, COMBINE THE BOTTOM EIGHT INGREDIENTS. POUR THE SECOND MIXTURE OVER THE FIRST TWO Crab Dip with Garlic From the kitchen of Christina Sarmir, Delta Gamma

1 TBSP OLIVE OIL 1 TBSP FINELY MINCED GARLIC 1/2 POUND CREAM CHEESE 1 TSP CHOPPED PARSLEY DASH OF SALT, FRESHLY GROUND BLACK PEPPER AND CAYENNE PEPPER

1 CUP FINELY MINCED YELLOW ONION 2 TBSP HEAVY CREAM 1 POUND LUMP CRABMEAT 1 TSP CHOPPED CHIVES

HEAT THE OLIVE OIL IN A HEAVY-BOTTOMED SAUCE PAN OVER MEDIUM HEAT. ADD THE ONIONS AND GARLIC AND SAUTE FOR 2 MINUTES, STIRRING TO PREVENT BROWNING. ADD THE HEAVY CREAM AND STIR TO COMBINE. ADD THE CREAM CHEESE AND WHISK UNTIL ALL OF THE CHEESE IS MELTED AND YOU HAVE A SMOOTH MIXTURE. REMOVE THE PAN FROM THE HEAT AND PLACE THE MIXTURE IN A BOWL. LET IT COOL FOR 10 MINUTES AT ROOM TEMPERATURE. FOLD IN THE CRABMEAT, HERBS AND SEASONINGS. SERVE IMMEDIATELY OR REFRIGERATE AND SERVE CHILLED. NOTE: ALL CRABMEAT SHOULD BE GENTLY PICKED OVER TO REMOVE ANY POSSIBLE REMAINING SHELL. PLACE THE CRABMEAT IN A STRAINER AND PRESS DOWN LIGHTLY TO EXTRACT ANY EXTRA WATER. WHEN USING LUMP CRAB, YOU WANT TO KEEP IT AS INTACT AS POSSIBLE. YIELD: 2 CUPS Crab Meat Appetizer From the kitchen of Jessie Wiggin, Alpha Delta Pi 1 PACK CREAM CHEESE (SOFTENED) 1 BOTTLE COCKTAIL SAUCE

1 CAN WHITE CRAB MEAT (DRAINED) 1 BOX OF RITZ CRACKERS

LEMON WEDGES

PLACE CREAM CHEESE ONTO A SERVING DISH ON TOP OF A LETTUCE LINE. CRUMBLE CRAB MEAT ON TOP AND AROUND CREAM CHEESE. POUR BOTTLE OF COCKTAIL SAUCE OVER THE CRAB MEAT AND CREAM CHEESE. SQUEEZE LEMON WEDGES OVER APPETIZER. SERVE WITH RITZ CRACKERS. Crab Salad From the kitchen of Ellen Weidinger, Phi Mu 1 PACKAGE OF CRAB MEAT 1/2 CUP GREEN ONIONS CHOPPED 2 TSP SALT 1 TSP SUGAR

4 STALKS OF CELERY FINELY CHOPPED 2 CUPS OF MAYO. 1/2 TBSP OF PEPPER

MIX ALL TOGETHER, SERVE AND ENJOY! Crab Toast From the kitchen of Cody Whishik, Alpha Chi Omega 1 STICK BUTTER 6 OZ. CRAB MEAT GARLIC SALT

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1 JAR OLD ENGLISH CHEESE 6 ENGLISH MUFFINS

There’s a Tiger in the Kitchen!


Appetizers and Snacks

MELT THE BUTTER AND CHEESE, THEN ADD CRAB MEAT AND A DASH OF GARLIC SALT. SPREAD ON MUFFIN HALVES AND LET SET. INTO QUARTER BEFORE HEATING. BROWN IN OVEN OR BROILER. THE TOAST CAN BE FROZEN AFTER COOKING.

CUT MUFFINS

Crab/ Lobster Dip From the kitchen of Lauren Banks, Phi Mu 2 TBSP MILK 1 TBSP CHOPPED ONION 1/2 TSP PAPRIKA 1 PACKAGE, CREAM CHEESE, CUT UP 1 CUP LOBSTER OR CRAB, OR MIXTURE

1 TBSP LEMON JUICE 1/2 TSP SALT DASH CURRY POWDER

PUT MILK, LEMON JUICE, ONION, SALT, PAPRIKA, AND A DASH OF CURRY POWDER IN BLENDER CONTAINER. ADD A FEW PIECES OF CREAM CHEESE; PROCESS ON LOW SPEED UNTIL SMOOTH. TURN TO HIGH SPEED AND BLEND, ADDING REMAINING CHEESE A LITTLE AT A TIME. USE A RUBBER SPATULA TO KEEP INGREDIENTS MOVING. WHEN SMOOTH, ADD SEAFOOD AND BLEND UNTIL WELL BLENDED. SERVE WITH VEGETABLE DIPPERS OR CHIPS. Crabby Cakes From the kitchen of Kayla Shepard, Pi Beta Phi 2 EGG WHITES, LIGHTLY BEATEN 2 TSP CHOPPED FRESH PARSLEY 1 TSP WORCESTERSHIRE SAUCE 1 TSP DRY MUSTARD 1 POUND FRESH LUMP CRABMEAT, DRAINED

2 TBSP MAYONNAISE 1 1/4 TSP OLD BAY OR CREOLE/CAJUN SEASONING 1/4 TSP GROUND BLACK PEPPER 1/2 CUP SOFT BREAD CRUMBS

COMBINE EGG WHITES, MAYONNAISE, PARSLEY, CREOLE SEASONING, WORCESTERSHIRE SAUCE, PEPPER, AND DRY MUSTARD. GENTLY STIR IN THE BREAD CRUMBS AND CRABMEAT. SHAPE MIXTURE INTO 8 PATTIES, ABOUT 2 1/2 INCHES IN DIAMETER. PLACE PATTIES ON A BAKING SHEET LINED WITH WAXED PAPER OR NON-STICK FOIL; COVER AND CHILL FOR 30 TO 60 MINUTES. SPRAY A LARGE NONSTICK SKILLET WITH VEGETABLE COOKING SPRAY OR USE A LITTLE OLIVE OIL TO COAT THE BOTTOM. PLACE OVER MEDIUM-HIGH HEAT. WHEN THE SKILLET IS HOT, ADD CRAB CAKES; COOK FOR 3-4 MINUTES ON EACH SIDE, OR UNTIL BROWNED. Cranberry Cheese Spread From the kitchen of Kathryn Nix, Kappa Delta 1 (16OZ) CAN WHOLE CRANBERRY SAUCE 2 TBSP P. GREEN ONIONS, SLICED 1 TSP. GARLIC POWDER 1/2 TSP. CAYENNE PEPPER 1 (8OX) CREAM CHEESE

1 (4.5OZ) CAN DICED GREEN CHILIES 1 TBSP P. LIME JUICE 1/2 TSP. GARLIC SALT 1/2 TSP. CHILI POWDER

MIX THE FIRST 8 INGREDIENTS TOGETHER. SPOON 1 CUP CRANBERRY MIXTURE OVER CREAM CHEESE. SERVE WITH CRACKERS. Cream Cheese and Dill Toasts With Smoked Salmon From the kitchen of Victoria Antoniak, Phi Mu 24 1/2 INCH-THICK SLICES BAGUETTE 18-OZ PACK CREAM CHEESE, ROOM TEMPERATURE 8 OZ SMOKED SALMON, SLICED INTO 24 PIECES

OLIVE OIL 2 TBS. CHOPPED FRESH DILL

PREHEAT OVEN TO 375F. BRUSH BOTH SIDES OF EACH SIDE OF BREAD WITH OLIVE OIL, PLACE ON A LINED BAKING SHEET, AND BAKE FOR 4 MINUTES; FLIP, THEN BAKE FOR 4 MORE MINUTES. COMBINE CREAM CHEESE AND DILL, SPREAD OVER TOASTS, AND TOP EACH WITH A PIECE OF SALMON AND A SPRIG OF DILL. MAKES 24. Cream Cheese Olives From the kitchen of Jackie Jones, Delta Delta Delta 1 JAR EXTRA LARGE OLIVES 2 SMALL BAGS OF PECANS, CHOPPED

1 PACKAGE CREAM CHEESE

DRAIN OLIVES ON PAPER TOWELS. FORM CREAM CHEESE AROUND EACH OLIVE. ROLL INTO BAGGED CHOPPED PECANS. REFRIGERATE OVERNIGHT. SLICE IN HALF AND SERVE.

Auburn University Panhellenic Recipe Book

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Appetizers and Snacks Cream Cheese Roll Ups From the kitchen of Megan Kasl, Sigma Kappa 2 BLOCKS CREAM CHEESE

TORTILLAS 1 CAN CHOPPED BLACK OLIVES

GREEN ONIONS 1/4 POUND DELI CUT SALAMI (THIN)

DICE GREEN ONIONS AND SALAMI INTO FAIRLY SMALL PIECES. OPEN THE OLIVES AND MIX OLIVES, ONION, SALAMI AND CREAM CHEESE ALL TOGETHER IN A LARGE MIXING BOWL. SPREAD A FEW HEAPING SPOONFULS OF THE CREAM CHEESE MIXTURE ONTO A TORTILLA. ROLL THE TORTILLA UP AND SLICE INTO THIN SLICES. SERVE. Creamy Fresh Fruit Dip From the kitchen of Annon Bryant, Alpha Gamma Delta 8 OZ PACKAGE PHILADELPHIA CREAM CHEESE, SOFTENED 1 TBSP ORANGE JUICE

7OZ JAR KRAFT MARSHMALLOW CREME 1 TSP GRATED ORANGE PEEL

COMBINE ALL INGREDIENTS, MIXING AT MEDIUM SPEED ON ELECTRONIC MIXER UNTIL WELL BLENDED. SERVE OVER FRUIT. Creamy Vanilla Fruit Dip From the kitchen of Sarah Malik, Delta Gamma 1 (3.4 OZ) PACKAGE INSTANT VANILLA PUDDING MIX 1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED 1 CUP WHOLE MILK

1 (8 OZ) CONTAINER FROZEN WHIPPED TOPPING, THAWED 1 CUP CONFECTIONERS' SUGAR

IN A MEDIUM BOWL, MIX TOGETHER THE VANILLA PUDDING MIX, FROZEN WHIPPED TOPPING, CREAM CHEESE, CONFECTIONER'S SUGAR AND MILK. SERVE CHILLED. Crispy Cheese Bites From the kitchen of Annon Bryant, Alpha Gamma Delta 1 C. BUTTER, SOFTENED 1 C. (4 OZ) SHREDDED CHEDDAR 2 C. CRISP RICE CEREAL 1/2 TSP. PEPPER

1 C. (4 OZ) SHREDDED MONTEREY JACK 2 C. ALL PURPOSE FLOUR 1/2 TSP. SALT

STIR TOGETHER BUTTER AND CHEESE. STIR IN FLOUR AND REMAINING INGREDIENTS. SHIFT DOUGH. SHAPE INTO BALLS AND PLACE ON UNGREASED BAKING SHEET. BAKE AT 325 FOR 20 MINUTES. COOL ON WIRE RACK. STORE IN AIRTIGHT CONTAINER. MAKES ABOUT 5 DOZEN. Da Dip From the kitchen of Jessica Bryant, Kappa Delta 1 SMALL CAN CHOPPED RIPE OLIVE 3 OR 4 GREEN ONIONS CHOPPED 1 1/2 TBSP VINEGAR 1 TSP GARLIC SALT

1 SMALL CAN CHOPPED GREEN CHILI PEPPERS 2 LARGE TOMATOES, PEELED AND CHOPPED 3 TBSP OLIVE OIL SALT AND PEPPER

DUMP AND SERVE! Death by Garlic From the kitchen of Emily Goodman, Pi Beta Phi 2 (8 OZ) PACKAGES OF CREAM CHEESE 2 HEAPING TBSP MINCED GARLIC

1 JAR BASIL PESTO (SCRAP OFF OIL TOP) 2 CHOPPED TOMATOES

PREHEAT OVEN TO 350 DEGREES. SPREAD CREAM CHEESE OVER BOTTOM OF DISH. COMBINE PESTO AND GARLIC. POUR OVER CREAM CHEESE. TOP WITH TOMATOES. BAKE FOR 30 MINUTES. Deviled Eggs From the kitchen of Emily McGuire, Kappa Kappa Gamma 10 LARGE EGGS 1 TSP OF DIJON MUSTARD 1/4 TSP SALT

1/2 CUP MAYONNAISE 4 TBSP MELTED UNSALTED BUTTER 1/4 TSP BLACK PEPPER

PAPRIKA TO TASTE

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There’s a Tiger in the Kitchen!


Appetizers and Snacks

PLACE EGGS IN A SMALL SAUCEPAN WITH WATER TO COVER. BRING EGGS TO A BOIL AND TURN OFF HEAT. ALLOW EGGS TO COOL COMPLETELY IN THE WATER. PEEL EGGS AND SLICE IN HALF LENGTHWISE. SCOOP YOLKS OUT INTO A SMALL BOWL, AND MASH WITH A FORK UNTIL SMOOTH. ADD MAYONNAISE, MUSTARD, MELTED BUTTER, SALT AND PEPPER. SPRINKLE TO TASTE WITH PAPRIKA. Dill Pickle Appetizer From the kitchen of Lauren Semanson, Phi Mu 1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED 1 TBSP ONION JUICE 1 (1 POUND) LOAF WHITE BREAD, CRUSTS TRIMMED

2 TBSP MAYONNAISE 1 TBSP GRATED ONION 1 (22 OZ) JAR BABY DILL PICKLES

IN A MEDIUM BOWL, MIX CREAM CHEESE, MAYONNAISE, ONION JUICE AND GRATED ONION. SPREAD THE MIXTURE THINLY ON THE WHITE BREAD SLICES. ROLL 1 BABY DILL PICKLE IN EACH SLICE OF BREAD. PLACE IN A MEDIUM GLASS BAKING DISH WITH THE SEAM SIDE DOWN. COVER AND CHILL IN THE REFRIGERATOR 8 HOURS, OR OVERNIGHT. TO SERVE, SLICE EACH BREAD ROLL INTO 1 INCH SLICES. Don't Be Crabby From the kitchen of Emily Nordness, Pi Beta Phi 1 TBSP LEMON JUICE 1 TBSP ONION FINELY CHOPPED 3 TBSP S MAYONNAISE 1.2 POUND FRESH CRABMEAT OR 1 CAN

1 TBSP WORCESTERSHIRE 8 OZ CREAM CHEESE SOFTENED 1 BOTTLE CHILI SAUCE 8 OZ SHREDDED MOZZARELLA CHEESE

PARSLEY FLAKE DIP WILL BE LAYERED. MIX FIRST 5 INGREDIENTS, SPREAD CHILI SAUCE FOR SECOND LAYER, SPREAD CRABMEAT ON THIRD LAYER, SPREAD CHEESE AS FOURTH LAYER, SPRINKLE WITH PARSLEY FLAKES. SERVE WITH CRACKERS.

Double Deviled Eggs From the kitchen of Haley Foster, Phi Mu 12 EGGS, HARD COOKED AND PEELED 2 TSP DIJON-STYLE MUSTARD 2 JALAPENO PEPPERS, SEEDED AND FINELY DICED * FRESH CILANTRO, FOR GARNISH

1/2 CUP MAYONNAISE (REDUCED-CALORIE, IF DESIRED) 1/2 TSP GROUND WHITE PEPPER 2 TBSP SWEET PICKLE RELISH

HALVE THE EGGS LENGTHWISE. REMOVE THE YOLKS AND IN A SMALL BOWL MASH THEM WITH THE MAYONNAISE AND MUSTARD. STIR IN THE REMAINING INGREDIENTS. TASTE FOR SEASONING; ADDING SALT OR PEPPER IF DESIRED. TRANSFER YOLK MIXTURE TO A QUART-SIZE SELF-SEALING PLASTIC BAG. SNIP OFF A SMALL PART OF ONE CORNER, AND USE THE BAG TO PIPE THE FILLING INTO THE EGG WHITE HALVES. PLACE EGGS ON A SERVING TRAY, COVER AND REFRIGERATE (UP TO ONE DAY). GARNISH EGGS WITH FRESH CILANTRO SPRIGS BEFORE SERVING. Dried Beef Cheesy Ball From the kitchen of Brittney King, Zeta Tau Alpha 8 OZ CREAM CHEESE 2 GREEN ONIONS, CHOPPED 1 1/4 TSP MONOSODIUM GLUTAMATE (MSG)

3 OZ DRIED BEEF 1/4 TSP ONION SALT 1 TBSP WORCESTERSHIRE SAUCE

IN A MEDIUM BOWL, COMBINE CREAM CHEESE, DRIED BEEF, AND CHOPPED ONIONS. GLUTAMATE, AND WORCESTERSHIRE SAUCE. FORM INTO A BALL, AND REFRIGERATE.

MIX WELL, THEN SEASON WITH ONION SALT, MONOSODIUM

Dunwoody Dip From the kitchen of Christie Crawford, Alpha Omicron Pi 3 LOW FAT 8 OZ. CREAM CHEESE 1 CAN ROTEL TOMATOES AND GREEN CHILIES (BLUE CAN)

1 1LB HOT AND ZESTY BOB EVAN SAUSAGE OR ANY OTHER BRAND

PAPER TOWEL SAUSAGE TO REMOVE EXCESS GREASE. SERVE WITH FRITOS OR TORTILLA CHIPS. BON APETIT FROM DUNWOODY, GEORGIA! Easy Cheesy Fajita Dip From the kitchen of Anna Hatcher, Kappa Kappa Gamma 1 LB. (16 OZ.) VELVEETA, CUT UP 1/4 CUP EACH CHOPPED GREEN AND RED PEPPER 1/2 CUP SOUR CREAM

1 PKG. (6 OZ.) GRILLED CHICKEN BREAST STRIPS, CHOPPED 1 SMALL ONION, CHOPPED

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Appetizers and Snacks

MICROWAVE ALL INGREDIENTS EXCEPT SOUR CREAM IN 2-QUART MICROWAVABLE BOWL ON HIGH 6 TO 8 MINUTES OR UNTIL VELVEETA IS MELTED, STIRRING AFTER 3 MINUTES. STIR IN SOUR CREAM UNTIL WELL BLENDED. SERVE HOT WITH WHEAT THINS BIG SNACK CRACKERS OR ASSORTED CUT-UP VEGETABLES. Easy Cheesy Snacks From the kitchen of Jessie Carzoli, Chi Omega 1 CONTAINER SOFT HERB CHEESE (RECOMMENDED: BOURSIN) 2 TBSP CHOPPED FLAT-LEAF PARSLEY

1/4 CUP SUN-DRIED TOMATO SPREAD OR TAPENADE 1 PACKAGE FLAT BREAD CRACKERS

OPEN CHEESE PLACE IN THE MIDDLE OF SERVING PLATE, TOP WITH SUN-DRIED TOMATO SPREAD AND THE CHOPPED PARSLEY. SURROUND WITH FLAT BREAD CRACKERS Easy Fruit Dip From the kitchen of Allison Luka, Delta Delta Delta 1 (8 OZ) CREAM CHEESE, SOFTENED 2 TBSP BROWN SUGAR 1 TSP VANILLA EXTRACT

2 TSP MILK 1 TSP CINNAMON 1/4 TSP NUTMEG

MIX ALL INGREDIENTS TOGETHER. SERVE WITH YOUR CHOICE OF FRUIT. Easy Pizza Snack From the kitchen of Katherine Hicks, Alpha Xi Delta SMALL OR MEDIUM SIZED TORTILLAS MOZZARELLA CHEESE BASIL

TOMATO PASTE OREGANO

PREHEAT THE OVEN TO 350 DEGREES OR THEREABOUTS. SPREAD TOMATO PASTE ON THE TORTILLA TO TASTE. THEN ADD CHEESE, A SMALL PINCH OF BASIL AND OREGANO. PLACE ON ALUMINUM FOIL OR COOKIE SHEET AND PUT IN OVEN. REMOVE WHEN CHEESE IS MELTED. WATCH CAREFULLY BECAUSE IT COOKS QUICKLY AND BURNS EASILY. NOTE: ALL INGREDIENTS ARE TO TASTE. DIFFERENT CHEESES MAY BE ADDED OR SUBSTITUTED DEPENDING ON PERSONAL PREFERENCE. RECIPE CAN BE ENLARGED FOR A MEAL BY USING LARGER OR MULTIPLE TORTILLAS. Easy Sausage Swirls From the kitchen of Abby Johnson, Alpha Delta Pi 2 8-OZ CANS CRESCENT DINNER ROLLS 2 TBSP HOT MUSTARD

1LB HOT PORK SAUSAGE

SEPARATE ROLLS INTO 4 RECTANGLES AND SPREAD WITH MUSTARD. SPREAD WITH THINK LAYER OF SAUSAGE. ROLL AND CHILL UNTIL READY TO SERVE. THINLY SLICE EACH ROLL (10 SWIRLS TO A ROLL) AND PLACE ON UNGREASED PAN. BAKE AT 400 DEGREES FOR 18-20 MINUTES. SERVE HOT. YIELDS 80 SWIRLS. Easy Snack Wraps From the kitchen of Lauren Semanson, Phi Mu 12 (10 INCH) FLOUR TORTILLAS 1 HEAD LETTUCE 2 CUPS SHREDDED CARROTS

1 (8 OZ) PACKAGE CREAM CHEESE 1 (6 OZ) PACKAGE SLICED DELI-STYLE TURKEY 2 CUPS MINCED TOMATO

SPREAD CREAM CHEESE EVENLY OVER THE TORTILLAS. TOP THE CREAM CHEESE WITH LETTUCE LEAVES. ARRANGE THE TURKEY SLICES IN EVEN LAYERS ON TOP OF THE LETTUCE. SPRINKLE THE CARROTS AND TOMATO OVER THE TURKEY SLICES. ROLL THE TORTILLAS INTO WRAPS. CUT THE WRAPS DIAGONALLY INTO BITE-SIZED PIECES. SECURE WITH TOOTHPICKS. Easy Spinach Artichoke Dip From the kitchen of Megan Kasl, Sigma Kappa RANCH DRESSING DIP PACKET

1 16 OZ. SOUR CREAM PIMENTOS (OPTIONAL)

FROZEN SPINACH A FEW ARTICHOKE HEARTS

THAW SPINACH. MIX DIP PACKET AND SOUR CREAM TOGETHER. MIX IN THAWED SPINACH (NO JUICE) TO THE DIP MIXTURE. CHOKE HEARTS AND ADD THEM IN. ADD PIMENTOS IF DESIRED. SERVE WITH CRACKERS.

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There’s a Tiger in the Kitchen!

SLICE UP THE ARTI-


Appetizers and Snacks

Energy Bars From the kitchen of Meredith Rogers, Alpha Omicron Pi 2 C. UNCOOKED QUAKER MULTI-GRAIN CEREAL 1/2 C. SNIPPED (1/2-INCH PIECES) PITTED PRUNES 1/2 CUP UNSALTED SUNFLOWER SEEDS 2 TSP. CINNAMON 1/2 TSP. SALT 2/3 C. BROWN SUGAR 1 CUP UNSWEETENED APPLESAUCE

1/2 C. RAISINS 1/2 C. COARSELY CHOPPED (UNBLANCHED) ALMONDS 1/ 1/4 C. FLOUR 1 TSP. B. SODA 1/2 C. VEGETABLE OIL 1 LARGE EGG 2 TSP. VANILLA

PREHEAT OVEN TO 350. LIGHTLY GREASE A 9X13-INCH BAKING PAN. IN A LARGE BOWL, COMBINE THE CEREAL, RAISINS, PRUNES, ALMONDS, SUNFLOWER SEEDS, FLOUR, CINNAMON, BAKING SODA AND SALT. IN ANOTHER BOWL, WHISK THE VEGETABLE OIL, BROWN SUGAR AND EGG UNTIL BLENDED. STIR IN THE APPLESAUCE AND VANILLA. ADD THE DRY INGREDIENTS, STIRRING JUST UNTIL BLENDED. SPREAD THE BATTER IN THE PAN AND BAKE FOR 35 TO 40 MINUTES OR UNTIL GOLDEN BROWN. COOL UNTIL LUKEWARM ON A WIRE RACK BEFORE CUTTING INTO BARS. MAKES ABOUT 24 BARS. Fast Italian Dip From the kitchen of Brittany Walker, Phi Mu 1 PACKAGE ITALIAN SALAD DRESSING MIX 1 CUP NONFAT PLAIN YOGURT

1 CUP REDUCED-FAT SOUR CREAM

COMBINE ALL INGREDIENTS AND BEAT UNTIL WELL MIXED. COVER AND CHILL THOROUGHLY. MAKES 16 SERVINGS: AT 2 TABLESPOONS EACH Feta and Avocado Salsa From the kitchen of Amelia Denson, Delta Delta Delta 2 PLUM TOMATOES 1 CLOVE GARLIC, MINCED 1 TBSP CHOPPED FRESH PARSLEY 1 TBSP OLIVE OIL 1/2 TBSP RED WINE VINEGAR

1 LARGE AVOCADO 1/4 CUP CHOPPED PURPLE ONION 1/2 TSP CHOPPED FRESH OREGANO 1/2 (4-OZ) PACKAGE CRUMBLED FETA CHEESE

PEEL AND SEED AVOCADO; CHOP AVOCADO AND TOMATOES, AND PLACE IN A LARGE BOWL. TO COAT. FOLD IN CHEESE. SERVE IMMEDIATELY.

ADD ONION AND NEXT 5 INGREDIENTS, TOSSING

Fiesta Dip From the kitchen of Janna Erwin, Delta Delta Delta 1 PKG OF FIESTA RANCH (HIDDEN VALLEY)

1 MEDIUM CONTAINER SOUR CREAM

MIX TOGETHER ONE HOUR BEFORE SERVING. Five-Minute Dip From the kitchen of Corey Kate Hinton, Alpha Delta Pi 1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED 1 PACKAGE DRY RANCH-STYLE SALAD DRESSING MIX COMBINE CREAM CHEESE AND MAYONNAISE AND BEAT UNTIL CREAMY. VEGETABLES.

1 CUP MAYONNAISE 1/2 ONION, FINELY CHOPPED STIR IN SALAD DRESSING MIX AND ONION. CHILL AND SERVE WITH FRESH

Flipz 'N Dip From the kitchen of Haley Foster, Phi Mu 3.4-OZ VANILLA OR CHOCOLATE INSTANT PUDDING & PIE FILLING MIX NANA MILK 1/2 CUP FROZEN WHIPPED TOPPING, THAWED

16-OZ NESQUIK REFRIGERATED READY-TO-DRINK BA4 OZ NESTLÉ® FLIPZ® WHITE FUDGE-COVERED CHOCOLATE GRAHAMS

COMBINE PUDDING MIX AND NESQUIK IN LARGE MIXING BOWL. BEAT WITH WIRE WHISK OR ELECTRIC MIXER ON LOWEST SPEED FOR 2 MINUTES. FOLD IN WHIPPED TOPPING. SPOON INTO INDIVIDUAL SERVING BOWLS. REFRIGERATE FOR 10 MINUTES. SERVE WITH FLIPZ FOR DIPPING.

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Appetizers and Snacks Fried Calamari From the kitchen of Alexandra Vorobieff, Delta Delta Delta 2 POUNDS CLEANED SQUID (INSTRUCTIONS BELOW) 1 CUP CORNMEAL 1/2 TSP PEPPER

1 CUP FLOUR 1/2 TSP SALT VEGETABLE OIL FOR FRYING

CALAMARI NEED TO BE EITHER COOKED QUICKLY ON HIGH HEAT, OR COOKED FOR A LONG PERIOD ON A SLOW SIMMER. ANYTHING IN BETWEEN CAN LEAD TO A CHEWY RESULT. FRIED FOR JUST UNDER A MINUTE IN HOT OIL AS IN THIS RECIPE RESULTS IN TENDER, CRISPY RINGS OF CALAMARI. USE YOUR FAVORITE DIPPING SAUCE TO SERVE, ALTHOUGH I LIKE TO USE A SIMPLE TOMATO SAUCE SPICED UP WITH A PINCH OF RED PEPPER FLAKES. CLEANING SQUID: TO CLEAN THE SQUID, FIRST PULL OUT THE TENTACLES AND HEAD. SET THESE ASIDE. REMOVE THE CARTILAGE THAT RUNS DOWN THE BACK, AND ANYTHING THAT IS INSIDE THE TUBE. RUN UNDER COLD WATER. PULL OFF THE TWO WING PIECES, AND REMOVE THE SKIN. SLICE THE CLEANED TUBE INTO 1 INCH RINGS. TAKE THE TENTACLES AND CUT OFF THE HEAD JUST BELOW THE EYES, AND DISCARD THIS. REMOVE THE HARD BEAK INSIDE. PLACE THE CLEANED CALAMARI IN THE FREEZER FOR 5 MINUTES BEFORE COOKING. PUT 2 INCHES OF OIL INTO A POT, AND HEAT TO 375 DEGREES F. MIX THE FLOUR, CORNMEAL AND SPICES TOGETHER IN A PLASTIC BAG. DROP IN THE CALAMARI AND SHAKE WELL TO COVER WITH THE COATING. DROP THE CALAMARI INTO THE HOT OIL, AND COOK FOR JUST UNDER A MINUTE, UNTIL THEY ARE GOLDEN BROWN. DRAIN ON PAPER TOWELS. SERVE WITH YOUR FAVORITE DIPPING SAUCES. COOKS NOTE: A GREAT WAY TO SERVE FRIED CALAMARI, IS TO PUT A HANDFUL ON TOP OF A DISH OF SPAGHETTI ALREADY DRESSED WITH A GOOD SPICY TOMATO SAUCE. IF YOU PREFER A CRISPIER CRUST TO YOUR CALAMARI, DIP THEM IN BEATEN EGG BEFORE DROPPING THEM INTO THE COATING. SUGGESTIONS FOR DIPPING SAUCE: QUICK TOMATO SAUCE, OR GARLIC MAYONNAISE Fried Cheese From the kitchen of Kelli Degnan, Phi Mu 1/2 LB (250 G) KEFALOTIRI OR KASSERI CHEESE 1 TSP FRESHLY GROUND PEPPER 1 TBSP DRIED OREGANO

ABOUT 1/4 CUP (1 1/2 OZ/45 G) ALL-PURPOSE FLOUR OLIVE OIL FOR FRYING 2 TBSP FRESH LEMON JUICE, PLUS LEMON WEDGES FOR SERVING

CUT THE CHEESE INTO SLICES 1/2 INCH (12 MM) THICK, ABOUT 3 INCHES (7.5 CM) LONG AND 2 INCHES (5 CM) WIDE. RINSE THE CHEESE IN COLD WATER TO REMOVE EXCESS SALT, THEN PAT DRY WITH PAPER TOWELS. SPREAD THE FLOUR ON A PLATE AND SEASON IT WITH THE PEPPER. DIP THE CHEESE PIECES IN THE SEASONED FLOUR, TURNING TO COAT EVENLY ON BOTH SIDES. IN A LARGE, HEAVY SAUTÉ PAN, POUR IN OLIVE OIL TO A DEPTH OF 1/4 INCH (6 MM). PLACE OVER HIGH HEAT UNTIL VERY HOT BUT NOT SMOKING. WORKING WITH 2 OR 3 CHEESE PIECES AT A TIME, CAREFULLY SLIP THE PIECES INTO THE HOT OIL AND FRY, TURNING ONCE, UNTIL GOLDEN BROWN ON BOTH SIDES, ABOUT 2 MINUTES PER SIDE. USINING A SLOTTED SPOON, TRANSFER THE CHEESE TO PAPER TOWELS TO DRAIN. KEEP WARM UNTIL ALL THE PIECES ARE COOKED. ARRANGE THE CHEESE ON A WARMED PLATTER AND SPRINKLE WITH THE OREGANO AND LEMON JUICE. SERVE HOT WITH LEMON WEDGES ON THE SIDE. Fried Eggs From the kitchen of Brittany Walker, Phi Mu BUTTER FLAVOR VEGETABLE COOKING SPRAY 6 CLEAN, UNCRACKED EGGS 1/4 TSP BLACK PEPPER

2 TSP VEGETABLE OIL 1/2 TSP SALT

COAT BOTTOM OF A COLD SKILLET WITH COOKING SPRAY AND ADD OIL. HEAT OVER LOW HEAT. BREAK EACH EGG INTO A SAUCER AND SLIP IT INTO THE HOT SKILLET. CONTINUE UNTIL ALL ARE ADDED. SPRINKLE WITH SALT AND PEPPER. COOK EGGS THOROUGHLY UNTIL BOTH THE EGG YOLKS AND WHITES ARE FIRM AND NOT RUNNY. Fried Pickles From the kitchen of Alisa Autterson, Alpha Chi Omega 1 CUP VEGETABLE OIL 1/2 CUP PLAIN FLOUR 1/2 CUP MILK

1 JAR DILL PICKLE SLICES SALT AND PEPPER 1 TBSP WORCESTERSHIRE SAUCE

TURN STOVE ON TO MEDIUM SETTING AND POUR OIL INTO FRYING PAN. MIX MILK, WORCHESTERSHIRE SAUCE, AND A FEW SPRINKLES OF SLAT AND PEPPER IN A SMALL BOWL. PUT A DESIRED AMOUNT OF PICKLES IN THE MILK AND LET THEM SOAK FOR A FEW MINUTES. REMOVE THE PICKLES ONE BY ONE AND COAT THEM WITH THE FLOUR. (YOU CAN EITHER PUT THE FLOUR IN A BOWL AND DIP THEM OR SHAKE THEM IN A PLASTIC BAG FULL OF FLOUR). PLACE THE COVERED PICKLES IN THE PAN ABOUT 5 AT A TIME TO FRY, FLIPPING ONCE. THE PICKLES ARE DONE WHEN THEY APPEAR GOLDEN-BROWN. PLACE THE COOKED PICKLES ON A PLATE COVERED WITH A NAPKIN AND LET THEM COOL FOR A FEW MINUTES. REPEAT THE PROCESS FOR MORE PICKLES.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Frito Chili From the kitchen of Courtney Dettling, Alpha Delta Pi 3 CANS OF LIGHT RED KIDNEY BEANS 2 CANS OF TOMATO SAUCE 1 BAG OF FRITOS SOUR CREAM

3 CANS OF STEWED TOMATOES 2 LBS OF GROUND BEEF SHREDDED CHEESE CHILI POWDER TO TASTE

BROWN THE GROUND BEEF AND DRAIN. THEN ADD TOMATOES, SAUCE, AND DRAINED KIDNEY BEANS. LET THE CHILI SIMMER FOR AT LEAST MINUTES. ADD CHILI POWDER TO TASTE. FRITOS, CHEESE, AND SOUR CREAM SHOULD BE AVAILABLE FOR TOPPINGS.

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Fruit Dip From the kitchen of Kristen Garner, Phi Mu 8 OZ. CREAM CHEESE 1 T, GINGER ALE

8 OZ. MARSHMALLOW CREME 1 T, ORANGE JUICE (FROZEN)

COMBINE ALL INGREDIENTS. SERVE WITH WHOLE OR CUT FRUIT. Fruit Dip From the kitchen of Janye Hines, Alpha Omicron Pi & Vanna Younce, Phi Mu 8 OZ CREAM CHEESE 1- TSP VANILLA

1 LARGE JAR MARSHMALLOW CRÈME

SOFTEN CREAM CHEESE AND MIX WITH OTHER INGREDIENTS. REFRIGERATE. Garlic Bagel Chips From the kitchen of Megan Coxe, Delta Delta Delta STALE BAGELS GARLIC BUTTER

GARLIC SALT

CUT STALE BAGELS IN HALF AND SLICE THEM IN A FOOD PROCESSOR. PUT THEM IN A SINGLE LAYER ON A COOKIE SHEET. MELT BUTTER WITH A GOOD AMOUNT OF GARLIC POWDER AND BRUSH EACH BAGEL PIECE WITH THE GARLIC BUTTER. BROIL IN THE OVEN UNTIL LIGHTLY BROWN. Garlic Cheddar Cheese Spread From the kitchen of Caroline Weseloh, Gamma Phi Beta 1 TSP BUTTER OR MARGARINE 16 OZ SHARP CHEDDAR CHEESE SPREAD 1/3 CUP FAT-FREE HALF-AND-HALF

2 CLOVES GARLIC, MINCED 8 OZ FAR-FREE CREAM CHEESE

IN A SMALL SKILLET, MELT BUTTER. ADD GARLIC AND COOK FOR 1 MINUTE. IN A FOOD PROCESSOR, COMBINE GARLIC, CHEDDAR CHEESE, CREAM CHEESE, AND HALF-AND-HALF. PROCESS UNTIL SMOOTH. ADD EXTRA HALF-AND-HALF OR MILK, IF NEEDED, TO MAKE THE DESIRED CONSISTENCY. Garlic Cheese Roll From the kitchen of Brittany Walker, Phi Mu 2 CUPS 1% LOW FAT COTTAGE CHEESE 2 GARLIC CLOVES, GRATED 1 TBSP CHILI POWDER

2 CUPS GRATED REDUCED FAT CHEDDAR CHEESE 1/2 CUP CHOPPED PECANS

BEAT THE COTTAGE CHEESE UNTIL SMOOTH. GRADUALLY ADD THE GRATED CHEESE AND BEAT UNTIL CREAMY. ADD GARLIC AND CHOPPED PECANS. MIX WELL. CHILL UNTIL FIRM ENOUGH TO HANDLE. SHAPE INTO A ROLL APPROXIMATELY 1 1/2 INCHES IN DIAMETER. ROLL IN CHILI POWDER AND THEN IN WAX PAPER. PLACE IN REFRIGERATOR TO CHILL. SLICE THIN TO SERVE. Garlic Chex Mix From the kitchen of Kathryn White, Delta Gamma 9 CUPS OF CORN OR RICE CHECKS MIX 1 CUP OF PRETZELS 1/4 A CUP OF VEGETABLE OIL 1 PACKET OF DRY RANCH MIX

2 CUPS OF GARLIC CHIPS 1/8 TSP. OF GARLIC POWDER 1/2 TSP. OF DILL SEASONING

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Appetizers and Snacks PRESET THE OVEN TO 350 DEGREES. COMBINE GARLIC CHIPS, PRETZELS, AND CHEX MIX IN A DEEP OVEN BAKING PAN. COMBINE DILL WEED, GARLIC POWDER, AND VEGETABLE OIL IN A SMALL BOWL. POUR OIL, GARLIC POWDER, AND DILL WEED OVER THE GARLIC CHIPS, PRETZELS, AND CHEX MIX. STIR MIX SO THAT THE OIL MIXTURE IN DISTRIBUTED EVENLY. WHEN THE OVEN IS HEATED TO 350 DEGREES, COOK THE MIX FOR 25 TO 30 MINUTES STIRRING EVERY 10 MINUTES. POUR THE DRY RANCH DRESSING MIX OVER THE MIXTURE AND LET COOL FOR 5 MINUTES. ENJOY! Georgia Caviar From the kitchen of Katie Jenkins, Zeta Tau Alpha & Bailey Fiveash, Sigma Kappa 1 POUND DRY BLACK-EYED PEAS 1/2 CUP DICED JALAPENO CHILI PEPPER 2 OZ DICED PIMENTO PEPPERS, DRAINED 2 CUPS DICED GREEN BELL PEPPERS

2 CUPS ITALIAN-STYLE SALAD DRESSING 1 1/2 CUPS FINELY CHOPPED ONION 1 TBSP MINCED GARLIC 1 PINCH GROUND BLACK PEPPER

PLACE BLACK-EYED PEAS IN A LARGE SAUCEPAN WITH ENOUGH WATER TO COVER. BRING TO A BOIL. REDUCE HEAT AND SIMMER 90 MINUTES, OR UNTIL BLACK-EYED PEAS ARE TENDER. DRAIN BLACK-EYED PEAS. COVER WITH ITALIAN-STYLE SALAD DRESSING. IN A LARGE BOWL, MIX TOGETHER JALAPENO, ONION, PIMENTO PEPPERS, GARLIC, GREEN BELL PEPPER, AND GROUND BLACK PEPPER. TOSS IN BLACK-EYED PEA MIXTURE. CHILL IN THE REFRIGERATOR 8 HOURS OR OVERNIGHT BEFORE SERVING. Great Guacamole From the kitchen of Erin Graves, Delta Zeta 4 AVOCADOS, SEEDED AND PEELED 1 CLOVE GARLIC, CRUSHED 1/4 TSP GROUND CUMIN

2 TBSP LEMON JUICE 1 TOMATO, FINELY CHOPPED 3 TO 4 DROPS HOT SAUCE

IN A LARGE BOWL COARSELY MASH THE AVOCADOS, LEMON JUICE, AND GARLIC WITH A FORK. DESIRED AND SERVE WITH TORTILLA CHIPS.

STIR IN THE REMAINING INGREDIENTS. GARNISH AS

Grilled Fontina with Artichokes and Mushrooms From the kitchen of Courtney Covey Anderson, Zeta Tau Alpha 2 TBSP OLIVE OIL 1 6 OZ JAR MARINATED ARTICHOKE HEARTS, DICED 1.2 LB FONTINA, THINLY SLICED

1/2 LB MUSHROOMS, THINLY SLICED 8 - 6 IN SLICES COUNTRY STYLE BREAD

HEAT 1 TABLESPOON OIL IN A 10-INCH HEAVY SKILLET OVER MODERATELY HIGH HEAT, THEN SAUTÉ MUSHROOMS, STIRRING OCCASIONALLY, UNTIL TENDER AND STARTING TO BROWN, ABOUT 4 MINUTES. ADD ARTICHOKE HEARTS AND COOK, STIRRING OCCASIONALLY, 2 MINUTES. SEASON WITH SALT AND PEPPER. BRUSH 1 SIDE OF BREAD SLICES WITH REMAINING TABLESPOON OLIVE OIL. TURN OVER 4 SLICES, THEN DIVIDE MUSHROOM MIXTURE AND CHEESE AMONG THEM. TOP WITH REMAINING SLICES, OILED SIDES UP. HEAT A DRY 12-INCH HEAVY SKILLET OVER MODERATE HEAT UNTIL HOT, THEN COOK SANDWICHES, PRESSING OCCASIONALLY AND TURNING OVER ONCE, UNTIL BREAD IS GOLDEN BROWN AND CHEESE IS MELTED, ABOUT 5 MINUTES TOTAL. MAKES 4 SANDWICHES. Guacamole From the kitchen of Caitlin Burns, Phi Mu 4 AVOCADOS, MASHED 1 WHITE ONION, DICED 1 LIME, JUICED 1 TSP HOT SAUCE

1 TOMATO, DICED 2 TSP FINELY CHOPPED CILANTRO LEAVES 2 TSP FINELY GRATED PARMESAN SALT

PEPPER

COMBINE ALL INGREDIENTS IN A BOWL AND STIR. MIX WELL. SEASON WITH SALT AND PEPPER TO TASTE. Ham and Cheese Crescent Snack From the kitchen of Jennifer Reid, Phi Mu 1 CAN OF CRESCENT ROLL DOUGH 2 TBSP BUTTER (SOFTENED) 1 CUP SHREDDED CHEESE

1 TSP MUSTARD 1 CUP CHOPPED HAM CHOPPED ONION

CHOPPED GREEN BELL PEPPER

SPREAD CRESCENT ROLL DOUGH INTO GREASED 9X13 PYREX DISH. MIX MUSTARD AND BUTTER TOGETHER AND SPREAD ONTO DOUGH IN DISH. SPREAD HAM, CHEESE, ONION, AND BELL PEPPER EVENLY ON TOP OF DOUGH. BAKE AT 350 DEGREES FOR 18-20 MINUTES OR UNTIL GOLDEN BROWN.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks

Ham and Cheese Roll-Ups From the kitchen of Katie Wiley, Zeta Tau Alpha 2 CUPS BISQUICK 1-2 TBSP MUSTARD 1 CUP SHREDDED SWISS OR CHEDDAR CHEESE 1 CAN (4 OZ.) MUSHROOMS, DRAINED

1/2 CUP WATER 6 OZ. THINLY COOKED SMOKED HAM 1/4 CUP SLICED GREEN ONIONS

MIX BAKING MIX AND WATER UNTIL DOUGH FORMS. SMOOTH INTO BALL ON CLOTH-COVERED SURFACE DUSTED WITH BAKING MIX. KNEAD 15 TIMES. ROLL INTO RECTANGLE, 15X9 INCHES; SPREAD WITH MUSTARD. TOP WITH REMAINING INGREDIENTS. ROLL UP TIGHTLY, BEGINNING AT 15INCH SIDE. PINCH EDGE INTO ROLL (MOISTEN IF NECESSARY). WRAP AND REFRIGERATE AT LEAST 30 MINUTES BUT NO LONGER THAN 24 HOURS. HEAT OVER AT 400 DEGREES. CUT INTO 12 SLICED. PLACE ON GREASED AND FLOURED COOKIE SHEET (REPLACE FILLING IF NECESSARY). BAKE UNTIL GOLDEN, 20 TO 25 MINS. Ham and Swiss Finger Sandwiches From the kitchen of Stephanie Turner, Chi Omega 2 STICKS BUTTER 1 SMALL ONION, GRATED 2 TBSP OF PREPARED MUSTARD 8 OZ DELI HAM, CHOPPED

2 TO 3 PACKAGES OF FINGER DINNER ROLLS 3 TBSP POPPY SEEDS 1 TBSP WORCESTERSHIRE SAUCE

MELT BUTTER AND SAUTE ONION. STIR IN MUSTARD, WORCESTERSHIRE AND MIX WELL. IN A SEPARATE BOWL, MIX TOGETHER HAM, SWISS CHEESE, AND POPPY SEEDS. STIR IN BUTTER MIXTURE, MIX WELL. SPLIT ROLLS LENGTHWISE AND SPREAD MIXTURE OVER BOTTOM. REPLACE TOP. WRAP IN FOIL AND HEAT IN 350 DEGREE OVEN FOR APPROXIMATELY 30 MINUTES. HINT: USE THE FOIL PAN IN WHICH THE ROLLS ARE SOLD FOR HEATING. Ham Delights From the kitchen of Lauren McNider, Alpha Chi Omega 1 LB. HAM 1 MED. ONION 3 T. POPPY SEEDS 1 T. MUSTARD

1 1/2 LBS. SWISS CHEESE 1/2 LB. BUTTER (2 STICKS) 1 TSP. WORCESTERSHIRE SAUCE 3 (18-COUNT) PKGS. DINNER ROLLS

PREHEAT OVEN TO 400 DEGREES. DICE HAM AND SWISS CHEESE, SET ASIDE. CHOP UP ONION AND MELT BUTTER. MIX TOGETHER IN BOWL THE ONION, WORCESTERSHIRE, POPPY SEED, MUSTARD AND BUTTER. CUT DINNER ROLLS HORIZONTALLY AND ON THE BOTTOM HALF OF EACH ROLL USE 3/4 OF THE BUTTER MIXTURE. SPOON HAM MIXTURE ONTO ROLL. SPREAD THE REMAINING 1/4 OF BUTTER MIXTURE ON TOP OF ROLL. BAKE UNTIL CHEESE HAS MELTED, ABOUT 10 MINUTES. Ham Sandwich Appetizer From the kitchen of Bailey Fiveash, Sigma Kappa 1 PKG. DINNER ROLLS (IN TIN PAN) 1/2 TSP. WORCESTERSHIRE 8 OZ. PKG. HAM (SLICED) 1 TSP. ONION FLAKES

6 OZ. PKG. SWISS CHEESE (SLICED) 1 1/2 TSP. POPPY SEEDS 1 STICK BUTTER 1 1/2 TSP. MUSTARD

SLICE DINNER ROLLS LENGTH WISE REMOVING TOP HALF. PLACE BOTTOM HALF BACK INTO TIN. PUT A LAYER OF HAM, LAYER OF CHEESE, AND ANOTHER LAYER OF HAM. PUT ON TOP OF BREAD BACK ON TOP OF HAM AND CHEESE. MELT BUTTER, AND MIX ALL OTHER INGREDIENTS TOGETHER AND POUR EVENLY OVER BREAD. PULL SIDES OF PAN OUT SO MIXTURE CAN RUN DOWN THE SIDE. BAKE 15 MINUTES ON 350 DEGREES UNTIL CHEESE IS MELTED. REMOVE FROM TIN AND SLICE. Hearty Cheese Dip From the kitchen of Courtney May, Alpha Delta Pi 1- 8 OZ. PACKAGE CREAM CHEESE 1 LB. TUBE GROUND SAUSAGE

1- CAN RO-TEL TOMATOES WITH CHILIES

BROWN THE SAUSAGE AND DRAIN. RETURN MEAT TO SKILLET WITH REMAINING INGREDIENTS. CHEESE IS MELTED. SERVE HOT WITH TORTILLA CHIPS.

CONTINUE HEATING AND STIRRING UNTIL CREAM

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Appetizers and Snacks Herbed Tomato Tart From the kitchen of Bailey Griffin, Alpha Omicron Pi 1 (17 1/4 OZ) PACKAGE FROZEN PUFF PASTRY SHEETS, THAWED 1 TSP SALT 1 (4 OZ) PACKAGE CRUMBLED FETA CHEESE 1 CLOVE GARLIC, MINCED 1 TBSP OLIVE OIL

4 PLUM TOMATOES, THINLY SLICED 1 (8 OZ) PACKAGE SHREDDED MOZZARELLA CHEESE 1/4 CUP CHOPPED ONION 1/4 CUP FINELY CHOPPED MIXED FRESH HERBS

ROLL 1 PASTRY SHEET INTO A 14 INCH SQUARE ON A LIGHTLY FLOURED SURFACE; PLACE ON UNGREASED BAKING SHEET. BAKE AT 400 FOR 10 MINUTES OR UNTIL GOLDEN. TRANSFER PASTRY SHELL TO A WIRE RACK TO COOL. PLACE TOMATO SLICES ON A SINGLE LAYER OF PAPER TOWELS; SPRINKLE EVENLY WITH SALT AND LET STAND FOR 20 MINUTES. PLACE BAKED PASTRY SHELL ON BAKING SHEET; SPRINKLE WITH MOZZARELLA CHEESE AND NEXT 3 INGREDIENTS. ARRANGE TOMATO SLICES IN A SINGLE LAYER ON TOP. SPRINKLE WITH HERBS; DRIZZLE WITH OIL. BAKE AT 400 FOR 15 MINUTES OR UNTIL CHEESE MELTS. Hidden Valley Ranch Oyster Crackers From the kitchen of Kelly Smith, Alpha Xi Delta & Ellen Weidinger, Phi Mu 1 PACKAGE HIDDEN VALLEY RANCH DRESSING MIX 1/2 TSP LEMON PEPPER 1/4 CUP CANOLA OIL

1/2 TBSP DILL WEED 1/4 TSP GARLIC POWDER 5 CUP OYSTER CRACKERS

PREHEAT OVEN 250 . COMBINE RANCH DRESSING, DILL WEED, LEMON PEPPER, GARLIC POWDER, AND CANOLA OIL, AND POUR OVER CRACKERS. WARM IN OVEN 15-20 MINUTES. STIR 1/2 WAY. Holiday Sausage Swirls From the kitchen of Katie Wiley, Zeta Tau Alpha 1 LB. SAUSAGE

2-8 OZ. CANS CRESCENT ROLLS PEPPER JELLY

HOT MUSTARD GRATED SHARP CHEDDAR CHEESE

PREHEAT OVEN TO 375 DEGREES. SEPARATE CRESCENT ROLLS INTO RECTANGLES, SPREAD WITH A THIN LAYER OF UNCOOKED SAUSAGE. TOP EACH RECTANGLE WITH EITHER 2 TSP. MUSTARD, 1 TBSP JELLY, OR 2 TBSP CHEESE. ROLL (FROM SHORT END), CHILL UNTIL FIRM. THINLY SLICE EACH ROLL (10 SLICES). PLACE ON UNGREASED BAKING SHEET. BAKE FOR 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. SERVE HOT. MAKES ABOUT 80 SWIRLS. Holy Guacamole From the kitchen of Corey Kate Hinton, Alpha Delta Pi 4 AVOCADOS, PEELED 1/4 CUP SOUR CREAM

1/2 CUP SALSA 1 TSP SALT

SPLIT AVOCADOS AND REMOVE SEEDS. MASH AVOCADOS WITH FORK. ADD SALSA, SOUR CREAM AND SALT. SERVE WITH TORTILLA CHIPS. Homemade Salsa From the kitchen of Kelli Degnan, Phi Mu 2 (28 OZ) CANS CHOPPED TOMATOES 1/2 BUNCH FRESH CILANTRO, STEMMED, CHOPPED FINE 1 SMALL, PEELED RED ONION, CHOPPED FINE 3-7 PICKLED WHOLE JALAPENO PEPPERS (TO TASTE)

4 OZ (112 GRAMS) TOMATO JUICE RESERVED FROM CANS 1 CAN (7 OZ) DICED GREEN CHILIES 3-7 WHOLE, PEELED GARLIC CLOVES (TO TASTE) 1 TBSP (15 ML) SALT

AFTER RESERVING THE JUICE, DRAIN THE TOMATOES IN A COLANDER. IN A LARGE MIXING BOWL, COMBINE THE TOMATOES, CILANTRO, CHILIES AND ONION. STIR WELL. IN A BLENDER, COMBINE THE RESERVED TOMATO JUICE, GARLIC, PEPPERS, AND SALT. BLEND UNTIL SMOOTH. ADD TO THE TOMATO MIXTURE AND STIR WELL. SERVE IMMEDIATELY OR REFRIGERATE UNTIL WELL CHILLED. Homemade Salsa From the kitchen of Jordan Phillips, Chi Omega 2 CANS BLACK EYED PEAS (DRAINED) 2 CANS ROTEL 4 GREEN ONIONS (CHOPPED) 1 TSP. PARSLEY FLAKES

2 CANS SHOEPEG CORN (DRAINED) 1 CAN DICED TOMATOES 1 TSP. GARLIC SALT 24OZ. BOTTLE ZESTY ITALIAN DRESSING

DRAIN AND MIX ALL INGREDIENTS. CHILL OVERNIGHT.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Hot Artichoke Dip From the kitchen of Chesley Allegri, Delta Delta Delta 1- CUP MAYONNAISE 1- CUP SHREDDED PARMESAN CHEESE

1- 14OZ. CAN ARTICHOKE HEARTS, DRAINED 1 SMALL GARLIC CLOVE PRESSED

DASH OF LEMON JUICE

MASH ARTICHOKE HEARTS. WITH TRISCUITS.

MIX ALL INGREDIENTS AND SPOON INTO PIE PAN OF CHAFFING DISH. BAKE AT 350 DEGREES FOR 15 MINUTES. SERVE Hot Artichoke Dip From the kitchen of Emily Pratt, Gamma Phi Beta

2 CANS ARTICHOKE HEARTS, CHOPPED AND DRAINED 3/4 CUP HELLMAN'S MAYONNAISE 1/8 TSP GARLIC POWDER

1 CUP PARMESAN CHEESE 1/2 TSP WORCESTERSHIRE SAUCE GROUND BLACK PEPPER

PREHEAT OVEN TO 350 DEGREES. COMBINE ALL INGREDIENTS. BAKE 20 TO 25 MINUTES. KEEP WARM. SERVE WITH WHEAT CRACKERS OR MELBA ROUNDS. Hot Bacon and Cheese Dip From the kitchen of Chesley Allegri, Delta Delta Delta Lauren Marshall, Alpha Xi Delta; Candace Boller, Zeta Tau Alpha; & Meghan Phelps, Alpha Chi Omega 8 OZ. PACK CREAM CHEESE 1 CUP GRATED SWISS 8 SLICES BACON TRISCUIT CRACKERS

1/2 CUP MAYONNAISE 2 TBSP CHOPPED GREEN ONION 1/2 CUP RITZ CRACKERS, CRUSHED

SOFTEN CREAM CHEESE IN A MEDIUM MIXING BOWL. ADD MAYONNAISE, SWISS CHEESE AND GREEN ONION. MIX WELL. PUT IN CHAFFING DISH. COOK BACON ACCORDING TO PACKAGE DIRECTIONS AND CRUMBLE. COVER TOP OF CHEESE MIXTURE WITH CRUMBLED BACON AND RITZ CRACKERS. BAKE AT 350 DEGREES FOR 15-20 MINUTES UNTIL BUBBLY. SERVE WITH TRISCUTS. Hot Chicken Dip From the kitchen of Abby Watts, Alpha Delta Pi 1 SMALL CAN OF CHICKEN 1 CARTON OF CREAM CHEESE WORCHESTERSHIRE SAUCE

1 CAN OF CREAM OF MUSHROOM SOUP 1 CAN OF SLICED MUSHROOMS GARLIC POWDER

MIX WELL, STIR OVER LOW HEAT. SERVE WITH FRITOS OR CHIPS. Hot Crab Spread From the kitchen of Megan Mason, Phi Mu 1 (8-OZ) PACKAGE CREAM CHEESE, SOFTENED 2 (8 1/2- OZ) CANS CRABMEAT, DRAINED 1/2 TSP HORSERADISH

1 TBSP MILK 1 TBSP CHOPPED ONION 1 (2 3/4- OZ) PACKAGE SLIVERED ALMONDS

PREHEAT OVEN TO 350 DEGREES. COMBINE ALL INGREDIENTS EXCEPT ALMONDS. PLACE IN 9-INCH PIE PLATE; SPRINKLE ALMONDS ON TOP. FOR 20 MINUTES OR UNTIL LIGHTLY BROWNED. SERVE WITH SHREDDED WHEAT CRACKERS OR WHEAT THINS. MAKES 6 TO 8 SERVINGS.

BAKE

Hot Homerun Hit From the kitchen of Beth Redditt, Chi Omega 2 PACKAGES CRESCENT ROLLS 1/4 POUND HAM 6 SLICES PROVOLONE CHEESE

1/4 POUND TURKEY 1/4 POUND ROAST BEEF 6 SLICES COLBY CHEESE

UNROLL 1 PACKAGE CRESCENT ROLL AND PRESS INTO 7 X 11 PYREX TO FORM BOTTOM CRUST. PLACE IN PREHEATED OVEN FOR 5 MINUTES. LAYER MEAT AND CHEESE. TOP WITH OTHER PACKAGE OF CRESCENT ROLLS. BAKE ACCORDING TO DIRECTIONS ON CRESCENT ROLLS. SLICE AND ENJOY!

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Appetizers and Snacks Hot Pizza Dip From the kitchen of Haley Foster, Phi Mu 1 (8-OZ) PACKAGE OF CREAM CHEESE, SOFTENED 1/4 TSP DRIED BASIL, CRUSHED 1/2 CUP PIZZA SAUCE 1/4 CUP ONIONS, CHOPPED 1 CUP MOZZARELLA CHEESE, SHREDDED

1/2 CUP SOUR CREAM 1/4 TSP GARLIC POWDER 1/4 CUP PEPPERONI, CHOPPED 1/4 CUP GREEN PEPPERS, CHOPPED

PREHEAT OVEN TO 350. MIX TOGETHER THE CREAM CHEESE, SOUR CREAM, OREGANO, AND GARLIC POWDER. SPREAD THE MIXTURE INTO A 9INCH PIE PLATE. POUR THE PIZZA SAUCE ON TOP OF THE CHEESE MIXTURE. TOP WITH THE PEPPERONI, ONIONS AND GREEN PEPPERS. BAKE FOR 10 MINUTES, REMOVE AND SPRINKLE WITH THE MOZZARELLA CHEESE AND COOK FOR AN ADDITIONAL 5 MINUTES, OR UNTIL CHEESE IS MELTED. SERVE WITH BREAD STICKS OR CRACKERS. Hot Swiss and Ham Dip From the kitchen of Haley Foster, Phi Mu 4 OZ CHUNK (1 CUP) DELI LAND O LAKES® SWISS CHEESE, SHREDDED 1/2 CUP MAYONNAISE 1/4 CUP SLICED GREEN ONIONS

4 OZ CHUNK (ABOUT 1 CUP) DELI HAM, FINELY CHOPPED 2 TSP DIJON-STYLE MUSTARD 32 REDUCED FAT WHOLE WHEAT CRACKERS

HEAT OVEN TO 350 F. COMBINE ALL INGREDIENTS EXCEPT CRACKERS IN MEDIUM BOWL. SPREAD ONTO BOTTOM OF UNGREASED 8-INCH OVENPROOF SHALLOW DISH OR PIE PAN. BAKE FOR 20 TO 25 MINUTES OR UNTIL HEATED THROUGH AND BUBBLY AROUND EDGES. TO SERVE, SPREAD 1 TABLESPOON MIXTURE ON EACH CRACKER. Hot-to-Trot Dip From the kitchen of Corey Kate Hinton, Alpha Delta Pi 1 POUND GROUND BEEF 1 1/2 CUPS SALSA

1 (2 POUND) BOX VELVEETA CHEESE, CUBED SEVERAL DROPS OF TABASCO

BROWN GROUND BEEF AND DRAIN WELL. IN SAUCEPAN, HEAT CHEESE AND SALSA UNTIL CHEESE IS MELTED. AND CHEESE MIXTURE. SERVE HOT WITH TORTILLA CHIPS.

ADD TABASCO. COMBINE MEAT

Humus From the kitchen of Meghan Phelphs, Alpha Chi Omega 1 (15-OZ.) CAN CHICKPEAS, DRAINED 2 T. CHOPPED FRESH PARSLEY 1/3 C. LEMON JUICE 1/8 TSP. GROUND RED PEPPER 1 T. SOY SAUCE

1/4 C. TAHINI 1-2 CLOVES FRESH GARLIC, MINCED 1 1/2 TSP. GROUND CUMIN 2 T. CHOPPED ONION 1/2 T. OLIVE OIL

POSITION KNIFE BLADE IN FOOD PROCESSOR; ADD ALL INGREDIENTS AND PROCESS UNTIL SMOOTH. SERVE WITH PITA BREAD OR PITA CHIPS. "I'm Cheesy" Cheese Balls From the kitchen of Jessica Bryant, Kappa Delta 2-8OZ. PKGS CREAM CHEESE 1 ENVELOPE HIDDEN VALLEY RANCH 1/2 CUP MAYONNAISE

16 OZ. FINELY SHREDDED CHEESE 1/2 CUP MILK 1 CUP FINELY CHOPPED PECANS

MIX INGREDIENTS CHEESES TOGETHER. MIX RANCH, MILK, AND MAYO. COMBINE BOTH MIXTURES WITH PECANS USING YOUR HANDS AND REFRIGERATE FOR 1/2 AN HOUR. ROLL MIXTURE INTO BALLS. KEEP IN FREEZER. THIS MAKES ABOUT 4 BALLS. I'm Stuffed From the kitchen of Emily Nordness, Pi Beta Phi 25 MUSHROOMS 1 SMALL ONION FINELY CHOPPED 1 JAR BACON BITS

1/2 STICK MARGARINE 8 OZ SHREDDED MOZZARELLA CHEESE 3/4 BREADCRUMBS

RINSE MUSHROOMS AND REMOVE STEMS. SET CAPS ASIDE. CHOP STEMS FINELY. SAUTE STEMS WITH ONIONS IN MARGARINE. REMOVE FROM HEAT. STIR IN LAST THREE INGREDIENTS. TAKE MIXTURE AND STUFF INTO CAPS. PLACE ON COOKIE SHEET. BAKE AT 350 FOR 30-35 MINUTES.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Italian Nachos From the kitchen of Whitney West, Delta Zeta 4 PITA BREAD ROUNDS 1/4 CUP GRATED PARMESAN CHEESE 1/4 CUP SHREDDED MOZZARELLA CHEESE 1 CUP FRESH BASIL LEAVES

1/2 CUP MARINARA SAUCE 1 (3.25 OZ) CAN SLICED BLACK OLIVES 1 CLOVE GARLIC, MINCED

PREHEAT THE OVEN TO 350 DEGREES F (175 DEGREES C). USE SCISSORS OR KITCHEN SHEARS TO CUT THE PITA BREADS IN HALF, THEN INTO TRIANGLES. PEEL APART THE BREAD HALVES TO MAKE AS MANY TRIANGLES AS POSSIBLE. SPREAD THE TRIANGLES OUT ON A LARGE BAKING SHEET, AND SPRINKLE WITH PARMESAN CHEESE. TOAST TRIANGLES FOR 10 TO 15 MINUTES IN THE PREHEATED OVEN, UNTIL LIGHTLY BROWNED AND CRISPY. WHILE TOASTING, COMBINE THE MARINARA SAUCE AND GARLIC IN A SMALL SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL HOT. TRANSFER PITA CHIPS TO A SERVING PLATTER, SPRINKLE WITH OLIVES, AND POUR SAUCE OVER THEM. QUICKLY COVER WITH SHREDDED MOZZARELLA CHEESE, AND WHOLE BASIL LEAVES. SERVE IMMEDIATELY. Jan's Famous Hot Crab Dip From the kitchen of Maribeth Tomberlin, Phi Mu 2 TBSP MARGARINE 1/2 POUND FRESH MUSHROOMS WITH STEMS (SLICED) 4 TBSP PLAIN FLOUR 1 LARGE CREAM CHEESE (8 OZ.) SALT AND PEPPER DASH OF TABASCO HOT SAUCE

2 CANS LUMP CRAB MEAT (DRAINED) 1 BUNCH OF GREEN ONIONS (CHOPPED) 2 TBSP MILK 2 CUPS SOUR CREAM (1 PINT) PAPRIKA

SAUTE MUSHROOMS, ONIONS, AND CRAB MEAT IN MARGARINE. SPRINKLE WITH FLOUR. ADD MILK AND HALF OF SOUR CREAM. CONTINUE TO COOK UNTIL MUSHROOMS ARE TENDER. ADD SEASONINGS, REMAINING SOUR CREAM, AND LARGE CREAM CHEESE. SERVE HOT WITH WHEAT THINS OR CRACKERS. THIS COOKS WELL IN A LARGE NON-STICK SKILLET, AND THEN I TRANSFER IT TO A SERVING BOWL. Jennifer’s Apple Dip From the kitchen of Janye Hines, Alpha Omicron Pi 2 BLOCKS OF CREAM CHEESE 1/2 CUP BROWN SUGAR

1 BAG OF HEATH BAR CHIPS 1/2 WHITE SUGAR

JUST MIX ALL TOGETHER AND CHILL FOR A COUPLE OF HOURS AND ITS READY. (SOMETIMES ITS NOT SWEET ENOUGH AND TOO CREAM CHEESY TASTING SO JUST ADD 1/4 MORE BROWN SUGAR AND 1/4 WHITE SUGAR OR UNTIL IT GETS SWEET ENOUGH.) DIP WITH APPLES. (TO KEEP CUT APPLES FROM TURNING BROWN. FILL A LARGE BOWL WITH WATER AND POUR SOME SALT INTO IT. PLACE CUT APPLES IN SALT WATER. SOAK ENTIRE PIECE FOR ABOUT 5 MINUTES. THEN DRY THE APPLES.) Karen's Famous Fruit Salsa with Cinnamon Chips From the kitchen of Jill Moore, Gamma Phi Beta FLOUR TORTILLAS BUTTER PAM, OR OTHER BUTTER SPRAY 1 LARGE KIWI, PEELED 1/2 CUP SUGAR

CINNAMON/ SUGAR 1 PINT OF FRESH STRAWBERRIES, STEMS REMOVED 2 LARGE PEACHES, PEELED (CAN SUBSTITUTE CANNED) 1 TBSP LEMON JUICE

TO MAKE THE SALSA, MIX STRAWBERRIES, KIWI, PEACHES, SUGAR, AND LEMON JUICE TO A CHUNKY CONSISTENCY IN A BLENDER. DO NOT PUREE. YOU CAN SUBSTITUTE OR ADD OTHER FRUITS AS DESIRED. REFRIGERATE THE SALSA. TO MAKE THE CHIPS, CUT THE TORTILLAS INTO TRIANGLES WITH A PIZZA CUTTER. LAY THEM OUT ON A COOKIE SHEET AND SPRAY THEIR TOPS WITH BUTTER PAM. THEN, SPRINKLE THE CINNAMON/SUGAR OVER THE TOP. BAKE THEM AT 350 FOR 6 OR 7 MINUTES, UNTIL THE EDGES BROWN. STORE THE CHIPS IN AN AIRTIGHT CONTAINER. Kettle Corn From the kitchen of Breanne Swan, Zeta Tau Alpha 1/2 CUP UNPOPPED POPCORN KERNELS 1/4 CUP VEGETABLE OIL

1/4 CUP WHITE SUGAR

PLACE THE POPCORN AND SUGAR IN A LARGE POT WITH VEGETABLE OIL. OVER A MEDIUM HEAT, BEGIN TO POP THE POPCORN. CONSTANTLY SHAKE THE POT TO ENSURE THAT THE POPCORN KERNELS AND OIL DO NOT BURN. ONCE THE POPPING HAS SLOWED, REMOVE THE POT FROM HEAT.

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Appetizers and Snacks Krispie Cheese Wafers From the kitchen of Molly Martin, Alpha Gamma Delta 2 STICKS OLEO 2 CUPS FLOUR 1/4 TSP. HOT PEPPER SAUCE

2 CUPS SHARP CHEDDAR, GRATED 1/2 TSP. SALT 2 CUPS RICE KRISPIES

MIX OLEO AND CHEESE WELL. ADD SALT, PEPPER, AND FLOUR. ADD 2 CUPS RICE KRISPIES, FOLDING IN BY HAND. FORM INTO SMALL BALLS AND PLACE ON UNGREASED BAKING SHEET. MASH FLAT WITH BACK OF FORK. BAKE AT 325 DEGREES FOR 15 MINUTES OR MORE, UNTIL FIRM. Layered Dip From the kitchen of Mareena Kohtala, Gamma Phi Beta 1 -16OZ. CAN OF REFRIED BEANS 1 1/2 TBSP FRESH LIME JUICE 1/4 CUP SALSA

2 AVOCADOS -PEELED, PITTED AND DICED 1/4 CUP CHOPPED FRESH CILANTRO GARLIC SALT 1- 8OZ. SOUR CREAM 4 ROMA TOMATOES DICED 2 CUPS SHREDDED CHEESE,

GROUND BLACK PEPPER 1 - 1OZ. PACKAGE OF TACO SEASONING MIX 1 BUNCH GREEN ONIONS, FINELY CHOPPED 1 - 2.25 OZ. CAN OF BLACK OLIVES

MEXICAN STYLE

IN A MEDIUM BOWL, MASH THE AVOCADOS. MIX IN LIME JUICE, CILANTRO, SALSA, GARLIC SALT AND PEPPER. MIX REFRIED BEANS WITH THE TACO SEASONING. SPREAD THE BEANS INTO A DISH. TOP WITH SOUR CREAM. SPREAD ON GUACAMOLE. TOP WITH TOMATOES, GREEN ONIONS, CHEESE BLEND AND OLIVES. Lettuce Wrap-ups From the kitchen of Brittney King, Zeta Tau Alpha 2 TBSP CANOLA OIL 1 1/4 LB SKINLESS, BONELESS CHICKEN BREAST HALVES, IN BITE SIZE PIECES 2 TBSP TERIYAKI SAUCE 1 POUND DARK SWEET CHERRIES, PITTED AND HALVED 1/2 CUP CHOPPED GREEN ONION 12 LEAVES OF LETTUCE

1 TBSP MINCED FRESH GINGER ROOT 2 TBSP RICE VINEGAR 1 TBSP HONEY 1 1/2 CUPS SHREDDED CARROTS 1/3 CUP TOASTED AND SLICED ALMONDS

HEAT 1 TABLESPOON OIL IN A LARGE SKILLET OVER MEDIUM HIGH HEAT. ADD GINGER AND CHICKEN AND SAUTE UNTIL COOKED THROUGH, ABOUT 7 TO 10 MINUTES. SET ASIDE. IN A LARGE BOWL, WHISK TOGETHER REMAINING 1 TABLESPOON OIL, VINEGAR, TERIYAKI SAUCE AND HONEY UNTIL MIXED TOGETHER. ADD CHICKEN MIXTURE, CHERRIES, CARROT, GREEN ONION AND ALMONDS; TOSS TOGETHER. TO SERVE: SPOON 1/12 OF THE CHICKEN/CHERRY MIXTURE ONTO THE CENTER OF EACH LETTUCE LEAF; ROLL UP LEAF AROUND FILLING AND SERVE. Libby's Pumpkin Roll with Cream Cheese Filling From the kitchen of Emmy Smith, Gamma Phi Beta 1/4 CUP POWDERED SUGAR (TO SPRINKLE ON TOWEL) 1/2 TSP BAKING POWDER 1/2 TSP GROUND CINNAMON 1/4 TSP SALT 1 CUP GRANULATED SUGAR 1 CUP WALNUTS, CHOPPED (OPTIONAL) 1 CUP POWERED SUGAR, SIFTED 1 TSP VANILLA EXTRACT

3/4 CUP ALL-PURPOSE FLOUR 1/2 TSP BAKING SODA 1/2 TSP GROUND CLOVES 3 LARGE EGGS 2/3 LIBBY'S 100% PURE PUMPKIN 1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED 6 TBSP S BUTTER OR MARGARINE, SOFTENED 1/4 CUP POWDERED SUGAR (OPTIONAL)

PREHEAT OVEN TO 375 DEGREES F. GREASE 15 X 10-INCH JELLY-ROLL PAN; LINE WITH WAX PAPER. GREASE AND FLOUR PAPER. SPRINKLE TOWEL WITH POWDERED SUGAR. COMBINE FLOUR, BAKING POWDER, BAKING SODA, CINNAMON, CLOVES AND SLAT IN SMALL BOWL. BEAT EGGS AND SUGAR IN LARGE MIXER BOWL UNTIL THICK. BEAT IN PUMPKIN. STIR IN FLOUR MIXTURE. SPREAD EVENLY INTO PREPARED PAN. SPRINKLE WITH NUTS. BAKE FOR 13 TO 15 MINUTES OR UNTIL TOP OF CAKE SPRINGS BACK WHEN TOUCHED. IMMEDIATELY LOOSEN AND TURN CAKE ONTO PREPARED TOWEL. CAREFULLY PEEL OFF PAPER. ROLL UP CAKE AND TOWEL TOGETHER, STARTING WITH NARROW END. COOL ON WIRE RACK. BEAT CREAM CHEESE, POWDERED SUGAR, BUTTER AND VANILLA EXTRACT IN SMALL MIXER BOWL UNTIL SMOOTH. CAREFULLY UNROLL CAKE; REMOVE TOWEL. SPREAD CREAM CHEESE MIXTURE OVER CAKE. RE-ROLL CAKE. WRAP IN PLASTIC WRAP AND REFRIGERATE AT LEAST ONE HOUR. SPRINKLE WITH POWDERED SUGAR BEFORE SERVING, IF DESIRED.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Loaded Pita Nachos From the kitchen of Megan Robertson, Alpha Gamma Delta 1 CAN (15 OZ) CHILI WITH BEANS 1 TBSP VEGETABLE OIL 2 TBSP ALL-PURPOSE FLOUR 1/2 CUP SOUR CREAM 3/4 CUP (3OZ.) SHREDDED CHEDDAR CHEESE 1/3 CUP SLICED RIPE OLIVES (OPTIONAL)

3 ROUND PITA BREADS (6 TO 8-INCHES) 1 CAN (4-OZ) ORTEGA DICED GREEN CHILES 1/8 TSP HOT PEPPER SAUCE (OPTIONAL BUT MAKES IT GREAT) 1 TBSP MILK 1/3 CUP DICED TOMATO 1/4 CUP CHOPPED GREEN ONIONS (OPTIONAL)

PREHEAT OVEN TO 350 F. CUT EACH ROUND INTO SIX WEDGES; SPLIT EACH WEDGE IN HALF AND BRUSH INSIDE SURFACE LIGHTLY WITH OIL. PLACE WEDGES ON BAKING SHEET. BAKE FOR 5 TO 10 MINUTES OR UNTIL CRISP. COMBINE CHILI WITH BEANS, CHILIES, FLOUR AND HOT PEPPER SAUCE IN MEDIUM BOWL. COMBINE SOUR CREAM AND MILK IN SMALL BOWL. TOP BAKED PITA CHIPS WITH CHILI MIXTURE, CHEESE, TOMATO, OLIVES, GREEN ONION AND SOUR CREAM MIXTURE. BAKE FOR 12 TO 15 MINUTES OR UNTIL CHEESE IS MELTED. Louise’s Crab Dip From the kitchen of Janye Hines, Alpha Omicron Pi 6 ½ OZ OF CRAB 1 STICK BUTTER 2 TBSP SHERRY

8 OZ CREAM CHEESE 1 TBSP GRATED ONION

MIX AND HEAT. SERVE HOT WITH MELBA TOAST. Low-Carb "Goldfish Crackers" From the kitchen of Jessica Eastman, Alpha Xi Delta 2 SLICES AMERICAN CHEESE 1/8 TSP GARLIC POWDER

1/8 TSP CHILI POWDER

PREHEAT OVEN TO 400 DEGREES. STACK THE SLICES OF AMERICAN CHEESE AND CUT IT INTO 16 SMALL SQUARES. ARRANGE THE 32 CHEESE PIECES IN 4 ROWS OF 8, ON A PARCHMENT PAPER-LINED BAKING SHEET, LEAVING AS MUCH SPACE IN BETWEEN EACH AS POSSIBLE. SPRINKLE GARLIC POWDER AND CHILI POWDER ON THE CHEESE PIECES. BAKE UNTIL WELL-BROWNED AND CRISPY, ABOUT 7 AND 7 1/2 MINUTES. IF UNDERCOOKED, THEY'LL BE SOGGY, SO DON'T BE AFRAID TO CHECK THEM AND PUT THEM BACK IN FOR MORE TIME, IF NEEDED. Mango-Squash Salsa From the kitchen of Victoria Antoniak, Phi Mu 3 YELLOW SQUASH, JULIENNED 1 LARGE RIPE MANGO, PEELED AND DICED 1/2 CUP JULIENNED CARROT 1/2 CUP MINCED CILANTRO 1/4 CUP FRESH LIME JUICE SALT AND PEPPER TO TASTE

2 MEDIUM RIPE TOMATOES, DICED 1/2 CUP DICED RED ONION 1/2 CUP DICED YELLOW PEPPER 1/4 CUP OLIVE OIL 1 JALAPENO, SEEDED AND MINCED

IN MEDIUM BOWL COMBINE ALL INGREDIENTS. COVER WITH PLASTIC WRAP; REFRIGERATE. Marinated Shrimp From the kitchen of Whitney Camp, Phi Mu 1 CUP OLIVE OIL 3/4 CUP BALSAMIC VINEGAR 1/4 CUP SUGAR 1 TSP. DRY MUSTARD 1 CLOVE CRUSHED GARLIC 1 LEMON, SLICED

2-4 LBS. COOKED AND PEELED SHRIMP 14 OZ. ARTICHOKE HEARTS, DRAINED 2 TSP. SALT 3 BAY LEAVES 1 VIDALIA ONION, SLICED 1 CAN WHOLE PITTED BLACK OLIVES, DRAINED

MIX ALL INGREDIENTS AND THEN REFRIGERATE. IT IS BEST IF IT MARINATES FOR AT LEAST WHILE MARINATING IN FRIDGE.

1/2 A DAY. SERVE WITH TOOTHPICKS. STIR SEVERAL TIMES

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Appetizers and Snacks Meatballs From the kitchen of Liz Bernie, Alpha Delta Pi 1 POUND GROUND SIRLOIN 2 TBSP FRESHLY GRATED PARMESAN 1 TSP S DRIED OREGANO 1 CUP FINELY CHOPPED ONION 1 CLOVE GARLIC, MINCED FRESHLY GROUND BLACK PEPPER RED SAUCE (GRAVY), RECIPE FOLLOWS

1 LARGE EGG 2 TBSP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY 1 TBSP FINELY CHOPPED FRESH BASIL LEAVES 1 CUP FINE DRIED BREAD CRUMBS GREY SALT 2 CUPS WATER

IN A LARGE BOWL, MIX TOGETHER THE MEAT, EGG, CHEESE, PARSLEY, OREGANO, BASIL, ONION, BREAD CRUMBS, AND GARLIC, AND SEASON WITH SALT AND PEPPER. ADD 1 CUP OF THE WATER. KNEAD THE WATER INTO THE MEAT MIXTURE WITH YOUR HANDS. KNEAD AND ROLL MEATBALLS INTO ABOUT 1 1/2-INCH BALLS. PLACE THEM IN SHALLOW SAUCEPAN ON STOVE, ADD ANOTHER 1/2 CUP OF WATER OVER THEM, AND COVER. TURN HEAT TO MEDIUM, AND STEAM FOR 35 MINUTES. DRAIN THE JUICE OUT OF THE BOTTOM OF THE PAN. COVER WITH RED SAUCE SAUCE, AND TOSS WITH A PASTA OF YOUR CHOICE BEFORE SERVING, OR SERVE AS IS. RED SAUCE (GRAVY): 1 PORK BUTT OR PORK SHOULDER, GREY SALT, FRESHLY GROUND BLACK PEPPER, 1/2 CUP OLIVE OIL, 1 CARROT, CHOPPED, 1 STALK CELERY, CHOPPED, 1 ONION, CHOPPED, 1 TABLESPOON MINCED FRESH ROSEMARY LEAVES Melted Cheese Dip From the kitchen of Shawn Peeks, Delta Delta Delta 4 - CUPS FOUR CHEESE MEXICAN BLEND SHREDDED CHEESE 1 - CUP NON-ALCOHOLIC BEER 1 - TBSP CHOPPED FRESH CILANTRO 1/8 - TSP GROUND BLACK PEPPER

3 - TBSP ALL-PURPOSE FLOUR 1 - (4-OZ.) CAN DICED GREEN CHILIES 1/2 - TSP SALT

COMBINE CHEESE AND FLOUR IN LARGE BOWL. BRING BEER TO BOIL IN MEDIUM, HEAVY-DUTY SAUCEPAN. REDUCE HEAT TO LOW. ADD CHEESE MIXTURE, 1/2 CUP AT A TIME, STIRRING CONSTANTLY UNTIL CHEESE IS MELTED. REPEAT WITH REMAINING CHEESE; STIR UNTIL THICKENED. DO NOT BOIL. STIR IN CHILIES, CILANTRO, SALT AND PEPPER. POUR IMMEDIATELY INTO 8-INCH BAKING DISH. SPRINKLE WITH JALAPEÑOS AND DRIZZLE WITH TACO SAUCE, IF DESIRED. SERVE IMMEDIATELY OR KEEP WARM IN OVEN. SERVE WITH TORTILLA CHIPS. Mexican Caviar From the kitchen of Stephanie Turner, Chi Omega 1/2 BUNCH OF FRESH PARSLEY, CHOPPED VERY FINE 2 4 OZ CANS CHOPPED GREEN CHILIES 1 BUNCH OF GREEN ONIONS, SLICED 2 TBSP OLIVE OIL 1 TSP BLACK PEPPER COMBINE ALL INGREDIENTS IN A LARGE BOWL, MIX WELL. ITE TORTILLA CHIPS OR CORN CHIPS.

2 4-1/2 OZ CANS CHOPPED BLACK OLIVES 4 ROMA TOMATOES, DICED 2 CLOVES FRESH GARLIC, MASHED 3 TSP RED WINE VINEGAR DASH OF SALT (TO TASTE) COVER AND REFRIGERATE OVERNIGHT. STIR WELL BEFORE SERVING WITH YOUR FAVOR-

Mexican Dip From the kitchen of Brittney Wise, Alpha Delta Pi 8OZ PACKAGE OF CREAM CHEESE SHREDDED CHEESE SHREDDED LETTUCE

8OZ PACKAGE OF SOUR CREAM DICED TOMATOES TACO BELL MEAT SEASONING

THOROUGHLY MIX CREAM CHEESE AND SOUR CREAM UNTIL THICK AND ADD SEASONING UNTIL DESIRED LEVEL IS MET AND IT TASTES GOOD! YOU CAN THEN ADD SHREDDED CHEESE, LETTUCE, TOMATOES OR ANY OTHER TOPPINGS ON TOP OF THE DISH AND THEN PUT IN FREEZER TO COOL. IT CAN BE EATEN RIGHT AFTER BEING MADE BUT USUALLY BETTER AND EASIER TO EAT WHEN CHILLED. Mexican Dip From the kitchen of Lindsey Bryant, Delta Gamma 1 STICK OF CREAM CHEESE

1 JAR OF SALSA

SHREDDED CHEESE

SPREAD ONE STICK OF CREAM CHEESE ONTO A GLASS DISH. POUR HALF A CAN OF SALSA OVER THE CREAM CHEESE. COVER IT WITH SHREDDED CHEESE( AS MUCH AS YOU WOULD LIKE). PUT IN OVEN ON 400 AND COOK FOR ABOUT 10 MINUTES OR UNTIL CHEESE MELTS.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Mexican Dip From the kitchen of Christian Young, Phi Mu 16 OZ. CANNED REFRIED BEANS 2 C. SOUR CREAM TORTILLA CHIPS

1 PKG. TACO SEASONING MIX 2 C. GRATED SHARP CHEESE

PREHEAT OVEN TO 350. MIX TOGETHER THE REFRIED BEANS AND TACO SEASONING MIX. SPREAD IN A 9 X 13 GLASS PAN. SPREAD THE SOUR CREAM ON TOP OF THE BEAN MIXTURE. NEXT, SPREAD THE CHEESE ON TOP OF THE SOUR CREAM. BAKE FOR 30 MINUTES. LET COOL FOR A FEW MINUTES AND SERVE WITH TORTILLA CHIPS. Mexican Fiesta Pile-On for 40 From the kitchen of Landon McKean, Alpha Gamma Delta 4 BAGS LARGE TOSTITOS CHIPS 9-10 CUPS OF RICE 12 ENVELOPES TACO MIX 7 CHOPPED TOMATOES 24 OZ CARTON OF SOUR CREAM

2 JUGS OF SALSA 12 LBS GROUND BEEF, BROWNED AND DRAINED 2 HEADS LETTUCE, SHREDDED 2 1/2 LB FINELY SHREDDED CHEESE, CHEDDAR OR MEXICAN-BLEND JALAPENOS AS DESIRED

BLACK OLIVES AS DESIRED

MIX ALL INGREDIENTS AND SERVE WITH CHIPS. Mexican Layer Dip From the kitchen of Caroline Davis, Kappa Delta 1 BLOCK CREAM CHEESE 1 16 OZ SOUR CREAM 2 C. SHREDDED CHEDDAR CHEESE

1 CAN REFRIED BEANS 1 12 OZ. JAR OF SALSA

LAYER INGREDIENTS STARTING WITH THE FIRST INGREDIENT LISTED. BAKE AT 350 DEGREES FOR 30 MINUTES. SERVE HOT WITH FRITOS. Mexican Salsa From the kitchen of Maribeth Tomberlin, Phi Mu 1 CAN 28 OZ. WHOLE TOMATOES 5 FRESH JALAPENOS JUICE FROM 1 FRESH LIME 1 TO 2 TBSP S OLIVE OIL

2 LARGE CLOVES OF FRESH GARLIC 3/4 CUP FRESH CILANTRO 1/2 TO 1 TSP OF SALT

DRAIN OUT ABOUT 1/2 OF THE LIQUID FROM THE TOMATOES. TAKE OUT ALL OF THE SEEDS IN THE JALAPENOS. TEAR THE CILANTRO INTO SMALL SIZE PIECES. ADD ALL OF THE INGREDIENTS TO A BLENDER. ADD AS MUCH SALT AND OLIVE OIL AS YOU LIKE FOR YOUR TASTING. BE SURE TO CHOP IN BLENDER, BUT DON'T LIQUEFY. THIS IS VERY QUICK AND EASY TO DO. IT TASTES GREAT!! Mexi-Cheesy Chip Dip From the kitchen of Michelle Romano, Delta Delta Delta 1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED 1 CUP SALSA

8 OZ PROCESS CHEESE FOOD, CUBED 1 (15 OZ) CAN CHILI WITHOUT BEANS

MIX CREAM CHEESE, PROCESSED CHEESE FOOD, SALSA, AND CHILI IN A LARGE SAUCEPAN OVER A MEDIUM-LOW HEAT. STIR UNTIL THE MIXTURE HAS MELTED AND BECOME WELL BLENDED. Microwave Mini Pizzas From the kitchen of Bethany Hovater, Delta Zeta 1 SM. JAR PIZZA SAUCE 48 SLICES PEPPERONI (OPT.)

6 ENGLISH MUFFINS 1 (8-OZ) PKG. SHREDDED MOZZARELLA CHEESE

SPREAD SAUCE ON OPEN FACED MUFFINS. PLACE 4 SLICES OF PEPPERONI ON EACH MUFFIN. TOP EACH WITH A GENEROUS AMOUNT OF CHEESE. BROIL FOR 3-5 MINUTES UNTIL CHEESE IS LIGHTLY BROWNED OR BACK IN MICROWAVE FOR 2 MINUTES UNTIL CHEESE IS MELTED. YIELDS 6 SERVINGS. NOTE: CAN BE CUT INTO FOURTHS TO SERVE AS PARTY APPETIZERS.

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Appetizers and Snacks Mobile's Best Tuna Cakes From the kitchen of Jessica Henderson, Delta Delta Delta 1 CAN ALBACORE TUNA, DRAINED 1/2 TSP. DRY MUSTARD

2 PIECES WHITE BREAD, CUBED 1 EGG 1/2 CUP MAYO 2 TSP. DILL WEED

VEGETABLE OIL CHOPPED GREEN OLIVE

COMBINE MAYO, GREEN OLIVE AND DILL WEED TO MAKE SAUCE AND REFRIGERATE UNTIL NEEDED. BEAT EGG, ADD OTHER INGREDIENTS, SHAPE INTO PATTIES. HEAT VEGETABLE OIL IN A HEAVY SKILLET, ADD CAKES AND COOK UNTIL GOLDEN BROWN, TURNING ONCE OR TWICE. SERVE WITH DILL SAUCE. ENJOY! Monterey Spinach Melts From the kitchen of Megan Coxe, Delta Delta Delta 1/4 CUP CHOPPED ONION 1 GARLIC CLOVE, PRESSED 1/4 CUP MAYONNAISE SALT AND GROUND WHITE PEPPER TO TASTE 4 OZ MONTEREY JACK CHEESE, THINLY SLICED

1 SMALL CARROT, CHOPPED 9 OZ FROZEN CHOPPED SPINACH, THAWED AND DRAINED 1/4 CUP SOUR CREAM 16 OZ COCKTAIL BREAD ROUNDS

PREHEAT OVEN TO 375 F. COMBINE ALL INGREDIENTS EXCEPT BREAD ROUNDS AND CHEESE IN CLASSIC BATTER ONTO BREAD ROUNDS WITH CHEESE KNIFE; PLACE ON LARGE ROUND STONE. SLICE 20 SLICES OF CHEESE USING SPINACH MIXTURE. BAKE 10-12 MINUTES OR UNTIL CHEESE IS MELTED. SERVE IMMEDIATELY. YIELD: 20 APPETIZERS

BOWL. SPREAD SPINACH MIXTURE CHEESE KNIFE. PLACE ON TOP OF

Mrs. Darby's Sour Cream Dip From the kitchen of Kylee Patrick, Alpha Chi Omega 16OZ CONTAINER SOUR CREAM 1/2 CUP BACON BITS

1/2 CUP SHREDDED CHEESE 1 PKG DRY RANCH DIP MIX

MIX EVERYTHING IN A LARGE BOWL. SERVE WITH FRITOS, CRACKERS, ETC. REFRIGERATE LEFTOVERS. My Little Punkin- Pumpkin Dip From the kitchen of Kathryn Nix, Kappa Delta 2 (8OZ) CREAM CHEESE, SOFTENED 1 (15OZ) CAN PUMPKIN 1 TSP. SUGAR

2 (16OZ) BOXES POWDERED SUGAR 2 TSP. CINNAMON 1 TSP. GINGER

MIX ALL INGREDIENTS TOGETHER. SERVE WITH GINGER SNAPS. Nutty Goat Cheese Bites From the kitchen of Katie Jenkins, Zeta Tau Alpha 1 FRENCH BAGUETTE, CUT INTO 1/2 INCH SLICES 1/2 CUP FINELY CHOPPED PECANS

1 (8 OZ) TUB SPREADABLE GOAT CHEESE 12 RED SEEDLESS GRAPES, HALVED

POUR CHOPPED NUTS INTO A BOWL, AND SET ASIDE. SPREAD EACH BREAD SLICE WITH APPROXIMATELY 1 TABLESPOON GOAT CHEESE. DIP INTO THE PECANS TO THOROUGHLY COAT THE CHEESE. ARRANGE ON A PLATE, AND PUSH A GRAPE HALF INTO THE TOP OF THE CHEESE ON EACH SLICE. NOTE: PREPARE SHORTLY BEFORE SERVING, OR SLIDE PLATE INTO A RESEALABLE PLASTIC BAG TO KEEP BREAD SLICES FRESH. Olive Pecan Spread From the kitchen of Emily Naman, Pi Beta Phi 2 (3 OZ) PKGS. SOFTENED CREAM CHEESE 1 TSP. LEMON JUICE 2 T. CAPERS 1 C. CHOPPED PECANS 1/2 C. CHOPPED BLACK OLIVES

1/3 C. MAYONNAISE 1 TSP. GRATED ONION FEW DASHES TABASCO 1/2 C. THINLY SLICED CELERY 1/2 C. CHOPPED GREEN OLIVES

MIX ALL INGREDIENTS TOGETHER AND CHILL FOR AN HOUR BEFORE USING AS A COCKTAIL SPREAD OR A SANDWICH FILLING.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Open-Faced Turkey Cheddar Melts From the kitchen of Lesley Humphries, Delta Zeta 6 RITZ CRACKERS 3 CHERRY TOMATOES, HALVED HALVED 1 TBSP. COUNTRY DIJON MUSTARD, DIVIDED

2 SLICES DELI STYLE SMOKED TURKEY BREAST, CUT INTO THIRDS 1 OZ. EXTRA SHARP CHEDDAR CHEESE , CUT INTO 3 SLICES, DIAGONALLY

PREHEAT OVEN TO 350 F. COVER EACH CRACKER WITH 1 EACH TURKEY PIECE, TOMATO HALF AND CHEESE TRIANGLE; TOP WITH 1/2 TSP. MUSTARD. PLACE ON BAKING SHEET. BAKE 3 MIN. OR UNTIL CHEESE BEGINS TO MELT. SERVE IMMEDIATELY. Oyster Crackers From the kitchen of Ashley Wachs, Alpha Gamma Delta 1 PKG OYSTER CRACKERS 1/2 TSP GARLIC POWDER

1/2 CUP WESSON OIL 1 PKG RANCH SALAD DRESSING MIX

MIX ALL TOGETHER UNTIL IT ABSORBS THE OIL. FASTER.

YOU CAN PUT IN OVEN ON COOKIE SHEET ON 250 FOR A FEW MINUTES. IT WILL DRY THE OIL OUT Party Stuffed Pinwheels From the kitchen of Erin Hollon, Chi Omega

1 ENVELOPE LIPTON RECIPE SECRETS RANCH SOUP MIX 1 CUP SHREDDED MOZZARELLA CHEESE (ABOUT 4 OZ) 2 TBSP S MILK

1 PACKAGE (8 OZ) CREAM CHEESE, SOFTENED 1 TBSP GRATED PARMESAN CHEESE 2 PACKAGES (10 OZ EACH) REFRIGERATED PIZZA CRUST

PREHEAT OVEN TO 425 DEGREES FAHRENHEIT. IN MEDIUM BOWL, COMBINE ALL INGREDIENTS EXCEPT PIZZA CRUST; SET ASIDE. UNROLL PIZZA CRUSTS, THEN EVENLY TOP WITH FILLING. ROLL, STARTING AT LONGEST SIDE, JELLY-ROLL STYLE. CUT INTO 32 ROUNDS. ON BAKING SHEET SPRAYED WITH NONSTICK COOKING SPRAY, ARRANGE ROUNDS CUT SIDE DOWN. BAKE UNCOVERED 13 MINUTES OR UNTIL GOLDEN BROWN. *IF ROLLED PIZZA CRUST IS TOO SOFT TO CUT, REFRIGERATE OR FREEZE UNTIL FIRM. Peanut Butter Balls From the kitchen of Rachel Wells, Sigma Kappa 1 CUP PEANUT BUTTER 2 1/2 QUARTS POPPED POPCORN PEANUTS (OPTIONAL)

14 OZ. CAN FAT-FREE CONDENSED MILK 6 OZ. SEMI-SWEET CHOC. CHIPS

COMBINE PEANUT BUTTER AND CONDENSED MILK. TOSS IN POPCORN. FORM BALLS ON WAX PAPER AND DRIZZLE WITH MELTED CHOC. CHIPS. LET HARDEN AND ENJOY! Peanut Butter Candy From the kitchen of Emily Jackson, Chi Omega 6 CUPS CORN CHEX CEREAL 1 CUP KARO SYRUP 1 CUP SUGAR

12 OZ. PEANUT BUTTER 1 TSP VANILLA

BRING SYRUP, PEANUT BUTTER, AND SUGAR ALMOST TO A BOIL. WAX PAPER.

STIR IN VANILLA, MIXING WELL. ADD CHEX CEREAL, MIXING WELL. DROP ON TO

Penny's Famous Artichoke Dip From the kitchen of Penny Kramerman Gotthelf, Alpha Xi Delta 2 CAN REECE ARTICHOKE HEAR TSP (10-12 HEARTS/CAN) 1 16 OZ. JAR OF HELLMANN'S MAYONNAISE 1/4 TSP GARLIC SALT

2 CUPS GRATED PARMESAN CHEESE SPLASH OF LEMON JUICE

(1 OF THE GREEN CANS)

DRAIN THE ARTICHOKES OUT OF THE CAN. SQUEEZE THE ARTICHOKES INDIVIDUALLY TO BE SURE TO GET ALL THE LIQUID OUT. CUT THE DRAINED ARTICHOKES INTO SMALL PIECES. MIX THE REST OF THE INGREDIENTS TOGETHER AND PLACE IN A 1 1/2 QUART OVEN SAFE CONTAINER (PYREX OR CORNING WARE). BAKE AT 350 DEGREES FOR 20-30 MINUTES OR UNTIL GOLDEN BROWN AND BUBBLING ON TOP AND SIDES. SERVE WARM WITH TRISCUIT CRACKERS.

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Appetizers and Snacks

Pepperoni Cups From the kitchen of Amanda Hodges, Alpha Gamma Delta 8 OZ PACKAGE OF ORIGINAL SIZE PEPPERONI 2 1/2 CUPS MOZZARELLA CHEESE 1 10 OZ PACKAGE OF CHOPPED SPINACH (THAWED AND DRAINED)

8 OZ PACKAGE CREAM CHEESE 1/4 CUP PARMESAN CHEESE

LINE CUP OF LARGE MUFFIN PAN W/ PEPPERONI (1 ON BOTTOM & 4 ON SIDES). MIX ALL OTHER INGREDIENTS TOGETHER. (MEAT LOAF STYLE). PLACE SMALL BALL SHAPED PORTION ON TOP OF PEPPERONI IN EACH CUP. BAKE AT 350 FOR 15 MIN.S (PLACE DOUBLE PAPER TOWEL ON DISH UNDERNEATH BEFORE SERVING TO ABSORB OIL). Pesto Pepper Dip From the kitchen of Jessie Robertson, Kappa Kappa Gamma 1 CONTAINER (8 OZ.) CREAM CHEESE SPREAD, DIVIDED 1 CONTAINER (16 OZ.) SOUR CREAM, DIVIDED WHEAT THIN CRACKERS

1 CONTAINER (7 OZ.) BASIL PESTO SAUCE 12 OZ. ROASTED RED PEPPERS, DRAINED, CHOPPED (ABOUT 1 CUP)

REMOVE HALF OF THE CREAM CHEESE SPREAD; PLACE IN MEDIUM BOWL. ADD PESTO; MIX UNTIL WELL BLENDED. STIR IN HALF OF THE SOUR CREAM. PLACE REMAINING CREAM CHEESE SPREAD IN SEPARATE MEDIUM BOWL. ADD PEPPERS; MIX WELL. STIR IN REMAINING SOUR CREAM. COVER BOTH BOWLS. REFRIGERATE AT LEAST 2 HOURS. SPOON DIPS ALTERNATELY INTO 1 SERVING BOWL. SWIRL WITH KNIFE TO MARBLEIZE, IF DESIRED. SERVE WITH THE CRACKERS. Pesto Stuffed Mushrooms From the kitchen of Katie Hendrix, Chi Omega 16 LARGE FRESH MUSHROOMS 2 CUPS RICOTTA CHEESE 3/4 CUP SHREDDED MOZZARELLA CHEESE

1 TBSP OLIVE OIL 3/4 CUP GRATED PARMESAN CHEESE 4 TBSP PESTO

PREHEAT OVEN TO 375. WASH MUSHROOMS, REMOVE STEMS, HOLLOW OUT AND BRUSH INSIDE AND OUT WITH OLIVE OIL. IN A MEDIUM-SIZE MIXING BOWL, COMBINE CHEESE AND PESTO, RESERVING 1/4 CUP PARMESAN CHEESE FOR LATER. STUFF THE CHEESE-PESTO MIXTURE INTO THE MUSHROOM CAPS. ARRANGE THE CAPS ON A COOKIE SHEET. SPRINKLE THE MUSHROOMS WITH THE RESERVED PARMESAN CHEESE. BAKE FOR 25 TO 30 MINUTES, OR UNTIL THE CHEESE IS BUBBLING AND BROWNISH. Pineapple Cheese Ball From the kitchen of Bailey Fiveash, Sigma Kappa & Kathryn Nix, Kappa Delta 2 (8 OZ.) CREAM CHEESE 1/4 CUP GREEN PEPPER, CHOPPED 1 TBSP SEASONED SALT

1 (8 OZ.) CAN, CRUSHED PINEAPPLE 2 TBSP ONION, FINELY CHOPPED 2 CUPS PECANS, FINELY CHOPPED

CREAM SOFTENED CREAM CHEESE, DRAINED PINEAPPLE, FINELY SHOPPED PEPPERS AND ONION, SALT AND 1/2 CUP PECANS TOGETHER TO FORM A BALL. CHILL IN REFRIGERATOR UNTIL FIRM. FORMS 2 LARGE BALLS. COVER EACH WITH REMAINING PECANS. WRAP TO COVER WITH SARAN WRAP AND STORE IN REFRIGERATOR. Pita Parcels From the kitchen of Stephanie Culver, Phi Mu 2 OVAL PITA BREADS 2 TBSP CORN RELISH

2 TBSP MAYONNAISE 3 LEAVES LETTUCE, CHOPPED

FROZEN CHICKEN NUGGETS, THAWED

PREHEAT OVEN TO GRILL/BROIL. CAREFULLY SPLIT OPEN PITA POCKETS. PLACE PITAS ON SERVING PLATES. SPREAD MAYONNAISE, THEN CORN RELISH ON INSIDE OF PITAS. FILL EACH POCKET WITH LETTUCE AND SET ASIDE. GRILL/BROIL CHICKEN NUGGETS IN PREHEATED OVEN FOR 2 TO 3 MINUTES EACH SIDE, OR UNTIL COOKED THROUGH AND JUICES RUN CLEAR. PUT CHICKEN NUGGETS IN PITA POCKETS AND SERVE HOT. Pizza Break From the kitchen of Abby Johnson, Alpha Delta Pi 3 EGGS 3 TBSP. GRATED PARMESAN CHEESE 2/3 LB. PEPPERONI

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3 TSP , DRIED OREGANO 2 LOAVES FROZEN DOUGH, THAWED 1 ROUND PROVOLONE, SHREDDED

There’s a Tiger in the Kitchen!


Appetizers and Snacks

BEAT TOGETHER EGGS, OREGANO, PARMESAN, SET ASIDE. ROLL BREAD DOUGH INTO TWO(8 X 14-INCH) RECTANGLES. SPREAD WITH EGG MIXTURE, RESERVING 3 TABLESPOONS. LAYER PEPPERONI AND CHEESE ON TOP OF EGG MIXTURE. ROLL UP JELLY ROLL STYLE. PLACE SEAM SIDE DOWN ON BAKING SHEET, SEAL ENDS OF ROLL. BASTE WITH RESERVED EGG MIXTURE. BAKE AT 350 DEGREES FOR 35 TO 40 MINUTES. YIELDS 2 LOAVES. BAKE ON PAN THAT HAS SIDES. Pizza Dip From the kitchen of Allison Brock, Phi Mu & Lily Rudd, Kappa Kappa Gamma 1 (8 OZ) CREAM CHEESE 1/3 C. CHOPPED ONIONS (OPTIONAL) 16 OZ RIPE OLIVES, DRAINED AND SLICED (OPTIONAL)

1 (14 OZ) JAR RAGU PIZZA SAUCE 1 1/2 CUP MOZZARELLA CHEESE, GRATED 2 OZ PEPPERONI, CHOPPED

TORTILLA CHIPS

IN GLASS PIE PAN, PRESS CREAM CHEESE INTO BOTTOM. FOR 25 MINUTES. SERVE WITH TORTILLA CHIPS.

POUR ON PIZZA SAUCE. LAYER REST OF INGREDIENTS IN ORDER, BAKE AT 350 DEGREES

Pizza Ring From the kitchen of Kelly Smith, Alpha Xi Delta 1/2 CUP PIZZA SAUCE CHOICE OF TOPPINGS

FROZEN YEAST BREAD DOUGH

1/2 CUP MOZZARELLA CHEESE MARGARINE (TO GREASE PAN)

LET FROZEN DOUGH THAW AND RISE ACCORDING TO DIRECTIONS ON PACKAGE. PREHEAT OVEN 375ยบ. LIGHTLY GREASE A BAKING SHEET. ROLL DOUGH INTO A RECTANGLE APPROXIMATELY 1/4 INCH THICK USING FLOURED ROLLING PIN ON A LIGHTLY FLOURED SURFACE. SPREAD THE PIZZA SAUCE EVENLY IN THE CENTER THIRD OF THE RECTANGLE. SPREAD THE CHEESE AND TOPPINGS ON THE SAUCE. FOLD THE BOTTOM THIRD OF DOUGH OVER THE SAUCE AND CHEESE. FOLD THE TOP THIRD OF THE DOUGH OVER THIS FOLD. SHAPE THE DOUGH INTO A RING, SEALING THE ENDS TOGETHER. COVER AND PROOF UNTIL IT APPROXIMATELY DOUBLES IN SIZE (ABOUT 1 HOUR). BAKE UNTIL GOLDEN BROWN (30-45 MINUTES). COOL ON A BAKER'S RACK. Popcorn Balls From the kitchen of Stephanie Culver, Phi Mu 5 QUARTS POPPED POPCORN 1/4 CUP MARGARINE 2 5/8 CUPS CONFECTIONERS' SUGAR

3/4 CUP LIGHT CORN SYRUP 2 TSP COLD WATER 1 CUP MARSHMALLOWS

IN A SAUCEPAN OVER MEDIUM HEAT, COMBINE THE CORN SYRUP, MARGARINE, COLD WATER, CONFECTIONERS' SUGAR AND MARSHMALLOWS. HEAT AND STIR UNTIL THE MIXTURE COMES TO A BOIL. CAREFULLY COMBINE THE HOT MIXTURE WITH THE POPCORN, COATING EACH KERNEL. GREASE HANDS WITH VEGETABLE SHORTENING AND QUICKLY SHAPE THE COATED POPCORN INTO BALLS. Pork Chops and Scalloped Potatoes From the kitchen of Ashley Imsand, Alpha Omicron Pi 1 CAN CREAM OF MUSHROOM SOUP 1/4 CUP WATER 4 CUPS THINLY SLICED POTATOES

1/2 CUP SOUR CREAM 1/2 TSP DILL WEED 4 PORK CHOPS

A LITTLE VEGETABLE OIL

SALT AND PEPPER TO TASTE

COMBINE SOUP, SOUR CREAM, WATER AND DILLWEED I NA BOWL; BLEND WELL. COOK POTATOES AND SOUP MIXTURE IN A LIGHTLY GREASED 2 QUART CASSEROLE DISH, COVERED AT 375 DEGREES FOR 45 MINUTES. BROWN THE PORK CHOPS IN VEGETABLE OIL IN SKILLET, ADD SALT AND PEPER TO TASTE. DRAIN AND PLACE THE CHOPS ON TOP OF POTATO MIXTRE AND CONTINUE BAKING FOR AN ADDITIONAL 30 MINUTES. Pretzel Twist From the kitchen of Stephanie Turner, Alpha Xi Delta 1 BAG OF PRETZEL TWIST 1 BAG OF WHOLE PECANS

1 BAG OF ROLOS

PREHEAT OVEN TO 200 DEGREES. PLACE PRETZEL TWIST ON BAKING SHEET WITH ROLO'S ON TOP AND BAKE UNTIL SOFT (APPROX. 5 MINS). REMOVE FROM OVEN AND PLACE A WHOLE PECAN ON TOP OF EACH PRETZEL. LET CHILL. THESE ARE GREAT TO KEEP IN THE FRIDGE FOR A SNACK WHEN YOU ARE CRAMMING FOR EXAMS. Quick Artichoke Dip

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Appetizers and Snacks From the kitchen of Elizabeth Gray, Alpha Delta Pi 1 CUP PUREED ARTICHOKES (1 14 OZ. CAN DRAINED) 1 CUP GRATED PARMESAN CHEESE

1 CUP HELLMANN'S MAYO

DRAIN ARTICHOKES AND PUREE IN PROCESSOR. ADD MAYO AND GRATED CHEESE. MIX WELL USING ON-OFF LIGHTLY. POUR IN CASSEROLE PLATE AND BAKE AT 350 TILL HEATED THROUGH (ABOUT 20-30 MIN). SERVE WITH CRACKERS. THE QUALITY OF THE INGREDIENTS ARE IMPORTANT IN THIS RECIPE. Quick Quesadilla Snacks From the kitchen of Ellen Weidinger, Phi Mu 1 BOX PILLSBURY DOUBLE PIE CRUST 1 SMALL CAN CHOPPED JALAPEÑO PEPPERS

1 PACKAGE OF SHREDDED CHEDDAR CHEESE

ON AN UNGREASED COOKIE SHEET, LAY OUT 1 PIE CRUST. SPRINKLE CHEESE ON CRUST. PUT PEPPERS ON CHEESE. PUT OTHER PIE CRUST ON TOP, FLATTEN EDGES ALL THE WAY AROUND. POKE HOLES IN THE TOP. BAKE FOR 15-20 MINUTES AT 400 DEGREES UNTIL GOLDEN. STAND FOR FIVE MINUTES BEFORE CUTTING INTO WEDGES OR SQUARES. SERVE WITH SALSA. NOTE: USE YOUR IMAGINATION, OTHER INGREDIENTS MAY BE ADDED. Quick Snacking Cracker From the kitchen of Lauren Mabry, Delta Delta Delta 3/4 CUP OIL 1/4 CUP GRATED PARMESAN CHEESE

1 1-OZ PKG MILK-BASE RANCH DRESSING 16 OZ OYSTER CRACKERS

COMBINE FIRST 3 INGREDIENTS. TOSS WITH CRACKERS. LET STAND FOR SEVERAL HOURS, STIRRING OCCASIONALLY. CONTAINER. *THESE CRACKERS MAKE GREAT GIFTS. JUST FILL JARS AND DECORATE WITH RIBBON, ETC.

STORE IN TIGHTLY COVERED

Really Good Artichoke Dip From the kitchen of Jenny Shaw, Chi Omega & Ivey Crosland, Chi Omega 1(14OZ.) CAN OF ARTICHOKES 1 C. PARMESAN CHEESE PLAIN OR ITALIAN BREAD CRUMBS

1 C. MAYONNAISE 1/2 TSP. GARLIC SALT

DRAIN AND MASH THE ARTICHOKES. ADD THE MAYONNAISE, GRATED PARMESAN CHEESE AND GARLIC SALT; MIX WELL PLACE IN BAKING DISH. TOP LIGHTLY WITH BREAD CRUMBS. BAKE AT 350 FOR 20 TO 25 MINUTES UNTIL HOT. Redneck Caviar From the kitchen of Marjorie Hannon, Chi Omega 1 CUP DRY BLACK-EYED PEAS 1/2 TSP SALT 2 TBSP RED WINE VINEGAR 1 CUP CHOPPED RED, YELLOW, AND/OR GREEN SWEET PEPPER 3 CLOVES GARLIC, MINCED 1/8 TSP GROUND RED PEPPER

1 BAY LEAF 1 TSP SUGAR 3 SLICES BACON 1 LARGE ONION, CHOPPED (ABOUT 1 CUP) 1 TSP DRIED THYME, CRUSHED DASH OF GROUND BLACK PEPPER

COMBINE BLACK-EYED PEAS, SALT, SUGAR, AND 3 CUPS WATER TO SAUCEPAN AND BRING TO A BOIL. REDUCE HEAT. COVER AND SIMMER FOR 45 TO 60 MIN, OR UNTIL PEAS ARE TENDER. DRAIN, DISCARDING THE BAY LEAF. COOL BACON UNTIL CRISP. DRAIN ON PAPER TOWEL, RESERVING 1 TBSP DRIPPINGS IN SKILLET. ADD SWEET PEPPER, ONION, GARLIC, THYME, RED PEPPER, AND BLACK PEPPER TO SKILLET. COOK TILL VEGETABLES ARE TENDER. STIR IN PEAS, AND CRUMBLED BACON. HEAT THROUGH. Redneck Caviar From the kitchen of Courtney Lawrence, Alpha Gamma Delta & Blair Bledsoe, Alpha Gamma Delta 1 CAN BLACK EYE PEAS, DRAINED 1 CAN CORN (WHITE), DRAINED 1 SMALL CAN CHOPPED BLACK OLIVES 1/2 MEDIUM ONION, CHOPPED 1/2 TSP GARLIC SALT

1 CAN BLACK BEANS, DRAINED 2 CANS DICED TOMATOES, DRAINED 1/4-1/3 CUP CHOPPED JALAPENOS 1/2 GREEN PEPPER, CHOPPED 8 OZ ITALIAN DRESSING

MIX TOGETHER AND SERVE WITH CHIPS.

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There’s a Tiger in the Kitchen!


Appetizers and Snacks Restaurant Style Potato Skins From the kitchen of Lauren Ivey, Alpha Delta Pi 6 POTATOES 8 OZ SHREDDED CHEDDAR CHEESE 1 (16 OZ) CONTAINER SOUR CREAM

1 CUP VEGETABLE OIL 1/8 CUP BACON BITS

PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C). LIGHTLY GREASE A 9X13 INCH BAKING PAN. PIERCE POTATOES WITH A FORK. MICROWAVE THE POTATOES ON HIGH UNTIL THEY ARE SOFT; APPROXIMATELY 10 TO 12 MINUTES. CUT THE POTATOES IN HALF VERTICALLY. SCOOP THE INSIDE OUT OF THE POTATOES, UNTIL 1/4 INCH OF THE POTATO SHELL REMAINS. HEAT OIL TO 365 DEGREES F (180 DEGREES C) IN A DEEP FRYER OR A DEEP SAUCEPAN. PLACE THE POTATOES IN HOT OIL, FRY FOR 5 MINUTES. DRAIN POTATOES ON PAPER TOWELS. FILL THE POTATO SHELLS WITH CHEESE AND BACON BITS. ARRANGE THEM IN THE PREPARED BAKING PAN. BAKE FOR 7 MINUTES, OR UNTIL THE CHEESE IS MELTED. SERVE HOT WITH SOUR CREAM. Rice Krispy Bars From the kitchen of Christian Young, Phi Mu 2/3 C. SMOOTH PEANUT BUTTER 1 TBSP VANILLA MIX THE FIRST HOUR.

1/3 C. HONEY 3 C. RICE KRISPIES

3 INGREDIENTS TOGETHER IN BOWL. ADD CEREAL AND MIX TOGETHER. PRESS INTO A LIGHTLY GREASED 8" PAN AND REFRIGERATE 1 Salsa From the kitchen of Caitlin Burns, Phi Mu

4 TOMATOES 2 CHILIES, ROASTED

2 WHITE ONIONS OLIVE OIL CHILI POWDER 1 TBSP CHOPPED CILANTRO GARLIC SALT

BLACK PEPPER

1 LIME, JUICED CUMIN

PREHEAT A GRILL TO HIGH. COAT THE TOMATOES, CHILIES, AND ONIONS IN OLIVE OIL, BLACK PEPPER, AND CHILI POWDER TO TASTE. BLACKEN VEGGIES ON THE GRILL. REMOVE FROM THE HEAT AND DICE WHEN COOLED. MIX TOGETHER IN A BOWL WITH LIME JUICE AND CILANTRO. SEASON TO TASTE WITH CUMIN, GARLIC SALT, AND ADDITIONAL PEPPER AND CHILI POWDER. Salsa From the kitchen of Lauren Rucker, Delta Delta Delta 1 CAN STEWED TOMATOES 1/2-1 CHOPPED GREEN JALAPENO (MORE SEEDS MAKES HOTTER) 1 PINCH MINCED GARLIC

1/8 CUP CHOPPED ONION BUSHEL CHOPPED CILANTRO

POUR CAN OF STEWED TOMATOES INTO BLENDER. ADD GARLIC, ONION, JALAPENO, CILANTRO AND CHOP WITH BLENDER (BLEND LESS FOR CHUNKIER SALSA). * PLAY AROUND WITH TASTE TO SUIT YOUR TASTE BECAUSE ITS A HOMEMADE RECIPE. Salsa Shrimp Dip From the kitchen of Jen Macy, Zeta Tau Alpha 4 OZ CREAM CHEESE, ROOM TEMPERATURE 1 (6 OZ) CAN BABY SHRIMP, DRAINED 1/4 CUP SLICED GREEN ONIONS, INCLUDE SOME TOPS

1 (16 OZ) JAR CHUNKY SALSA, THE HEAT DEPENDS ON YOU 1/2 CUP DICED CELERY

BEAT CHEESE IN A SMALL BOWL WITH AN ELECTRIC MIXER UNTIL SMOOTH AND CREAMY. GRADUALLY BEAT IN SALSA UNTIL WELL BLENDED. FOLD IN SHRIMP, CELERY AND GREEN ONIONS UNTIL WELL BLENDED. COVER AND REFRIGERATE AT LEAST 1 HOUR. SERVE WITH CRACKERS (WHEAT THINS ARE GOOD WITH THIS!) OR CUT UP VEGGIES FOR DIPPING. Santa Fe Veggie Quesadillas From the kitchen of Michelle Romano, Delta Delta Delta 1 (12 INCH) FLOUR TORTILLA 1/2 CUP WHOLE KERNEL CORN, DRAINED 1/2 CUP BLACK BEANS, DRAINED

3/4 CUP SHREDDED CHEDDAR/MONTEREY JACK CHEESE BLEND 1/2 CUP DICED RED BELL PEPPER 1 CHOPPED GREEN ONION

PREPARE A LIGHTLY OILED LARGE SKILLET OVER MEDIUM HEAT. PLACE THE TORTILLA IN THE SKILLET AND FLIP IT ONCE TO ENSURE AN EVEN COAT-

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Appetizers and Snacks ING OF OIL ON BOTH SIDES. ALLOW THE TORTILLA TO HEAT ON ONE SIDE FOR 1 MINUTE. BEGINNING AT THE CENTER OF THE TORTILLA, EVENLY SPREAD THE CHEESE BLEND UNTIL THE TORTILLA'S ENTIRE SURFACE IS COVERED. TOP THE CHEESE WITH CORN, RED BELL PEPPER, BLACK BEANS AND GREEN ONION. WHEN THE CHEESE IS COMPLETELY MELTED, CAREFULLY SLIDE THE TORTILLA FROM THE PAN ONTO A CUTTING BOARD. SLICE INTO 8 WEDGES AND SERVE WARM.

Sausage and Cheese Roll From the kitchen of Whitney Lowery, Phi Mu 2 CUPS BISQUICK 1 LB CHEDDAR CHEESE GRADED

1 LB SAUSAGE 1/2 CUP MILK

MIX TOGETHER THE BISQUICK AND THE MILK TO MAKE A DOUGH. FLATTEN TO MAKE THIN SHEETS. SPREAD MIXTURE OF SAUSAGE AND CHEESE OVER DOUGH. ROLL SHEETS JELLY ROLL WISE INTO A CYLINDER. SLICE CYLINDER INTO CIRCLES AT LEAST 1/8 INCH THICK. PLACE ON COOKIE SHEET AND BAKE AT 350 UNTIL BROWN. Sausage Dip From the kitchen of Taylor Singletary, Alpha Chi Omega 1 LB. HOT SAUSAGE 8 OZ. CREAM CHEESE 8 OZ. GRATED SHARP CHEDDAR CHEESE

8 OZ. SOUR CREAM 1 CAN CHOPPED GREEN CHILIES 1 LOAF FRENCH BREAD

BROWN SAUSAGE, DRAIN. MIX WITH SOUR CREAM, CREAM CHEESE, CHILIES AND CHEESE, RESERVING 1/2 CUP CHEESE FOR TOP. SCOOP OUT TOP OF FRENCH BREAD AND FILL WITH MIXTURE. PUT REMAINDER OF CHEESE ON TOP. SPRAY BREAD WITH PAM, THEN BAKE AT 350 DEGREES FOR 40 MINUTES. SERVE WITH FRITOS. Seven Layer Fiesta Dip From the kitchen of Haley Foster, Phi Mu & Rebekah Stone, Chi Omega 1 (8-OZ) PACKAGE CREAM CHEESE, SOFTENED 1 CUP PREPARED GUACAMOLE (MAKE YOUR OWN OR USE READY-MADE) 1 CUP SHREDDED LETTUCE 1/2 CUP CHOPPED GREEN ONIONS

1 TBSP TACO SEASONING MIX (YOUR FAVORITE BRAND) 1 CUP TOMATO-BASED SALSA 1 CUP SHREDDED CHEDDAR CHEESE 1 (2-OZ) CAN SLICED BLACK OLIVES

MIX CREAM CHEESE AND SEASONING MIX. SPREAD ON BOTTOM OF 9-INCH PIE PLATE OR QUICHE DISH. LAYER GUACAMOLE, SALSA, LETTUCE, CHEESE, ONIONS AND OLIVES OVER CREAM CHEESE MIXTURE. SERVE IMMEDIATELY. REFRIGERATE ANY REMAINING DIP. SERVE WITH TORTILLA CHIPS. COOK'S NOTE: IF YOU LIKE, DOUBLE THE RECIPE INGREDIENTS AND USE A 13 X 9 X 2-INCH GLASS DISH FOR A LARGER PARTY. Seven Layer Mexican Dip From the kitchen of Janye Hines, Alpha Omicron Pi ; Shawn Peeks, Delta Delta Delta; Christian Young, Phi Mu; Michelle Romano, Delta Delta Delta; & Christa Newsome, Zeta Tau Alpha 1 CAN REFRIED BEANS WITH CHILI POWDER AND GARLIC SALT 1 MED. JAR OF PACE CHUNKY PICANTE SAUCE

2-3 AVOCADOES WITH LEMON JUICE OR GUACAMOLE 8 OZ SOUR CREAM WITH ½ PACK TACO SEASONING & 2 TBSP

8 OZ GRATED CHEDDAR CHEESE 2-3 CHOPPED TOMATOES

1 SMALL CAN SLICED BLACK OLIVES 8 OZ OF MEXICAN MIX CHEESE

MAYO

LAYER THE ABOVE INGREDIENTS ACCORDINGLY. REFRIGERATE OVERNIGHT.

Shrimp and Crab Bisque From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 2 TBSP BUTTER 1/2 TSP SALT 1 TSP CHICKEN BOUILLON GRANULES 1 1/2 CUPS HALF-AND-HALF CREAM 1/2 POUND PRE-COOKED CRAB MEAT

2 TBSP ALL-PURPOSE FLOUR 1/4 TSP WHITE PEPPER 2 TBSP FINELY CHOPPED ONION 1/2 POUNDS MEDIUM SHRIMP, PEELED AND DEVEINED 1/2 CUP WHITE WINE

IN A LARGE SAUCEPAN, MELT BUTTER OVER A LOW HEAT. STIR IN FLOUR, SALT, PEPPER, BOUILLON AND ONION. BLEND 3/4 CUP HALF-AND-HALF CREAM INTO THE MIXTURE. MIX IN SHRIMP AND CRAB MEAT. TURN THE TEMPERATURE TO MEDIUM HEAT AND CONTINUE STIRRING UNTIL THE MIX-

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There’s a Tiger in the Kitchen!


Appetizers and Snacks TURE THICKENS. SERVES 6

BLEND THE REMAINING HALF-AND-HALF CREAM AND WINE INTO THE MIXTURE. HEAT TO DESIRED TEMPERATURE AND SERVE. Shrimp and Crab Cakes From the kitchen of Liz Bernie, Alpha Delta Pi

3/4 POUND RAW SHRIMP, PEELED AND DEVEINED, TAIL REMOVED 1/4 CUP HEAVY CREAM 1/4 TSP FRESHLY GROUND BLACK PEPPER 1/2 CUP 1/4-INCH CUBES PEELED JICAMA 2 TBSP CHOPPED FRESH CILANTRO LEAVES 3 MINCED KAFFIR LIME LEAVES 3 CUPS PANKO BREAD CRUMBS* GINGER-LIME SAUCE, RECIPE FOLLOWS

2 EGG WHITES 1 1/2 TSP S KOSHER SALT 1/4 TSP CUMIN SEEDS 3 GREEN ONIONS, WHITE PARTS ONLY, FINELY CHOPPED 1 1/2 TBSP RASPED OR FINELY GRATED GINGER 3/4 POUND CRABMEAT VEGETABLE OIL, FOR FRYING

SPECIAL EQUIPMENT: A DEEP FRYER, SLOTTED SPOON OR SPIDER AND RASP. INSTRUCTIONS: ROUGHLY CHOP THE RAW SHRIMP (CHOP THEM WELL, OR THE CAKES WON'T HOLD TOGETHER) AND PLACE IN A LARGE BOWL. IN A SMALL BOWL, WHIP THE EGG WHITES WITH A FORK UNTIL FROTHY. STIR IN THE CREAM, SALT, PEPPER, AND CUMIN SEEDS. COMBINE WITH CHOPPED SHRIMP. MIX WELL WITH THE JICAMA, GREEN ONION, CILANTRO, GINGER, AND KAFFIR LIME LEAVES. PRESS ANY EXCESS MOISTURE OUT OF THE CRAB MEAT IN A COLANDER. COMBINE THE CRAB WITH THE SHRIMP MIXTURE. POUR THE PANKO INTO A WIDE, SHALLOW DISH. SCOOP OUT A HEAPING TABLESPOON OF THE SHRIMP AND CRAB MIXTURE AND DROP IT INTO THE PANKO. USING YOUR HANDS, SHAPE THE SHRIMP AND CRAB MIXTURE INTO ROUND CAKES AND EVENLY COAT WITH THE PANKO. REPEAT WITH THE REMAINING MIXTURE AND PLACE THE CRAB CAKES ON A PARCHMENT-LINED BAKING SHEET. REFRIGERATE FOR 30 MINUTES UNTIL FIRM. HEAT A DEEP FRYER TO 350 DEGREES F OR HEAT 3/4-INCH OF VEGETABLE OIL IN A SKILLET OVER MEDIUM HEAT, JUST UNTIL THE SURFACE OF THE OIL BEGINS TO GENTLY RIPPLE. FRY THE CRAB CAKES, A FEW AT A TIME, UNTIL CRISPY AND GOLDEN, ABOUT 2 MINUTES PER SIDE. REMOVE FROM THE HOT OIL WITH A SLOTTED SPOON OR SPIDER AND PLACE ON ABSORBENT PAPER TO ABSORB ANY EXCESS OIL. SERVE WITH GINGER-LIME DIPPING SAUCE ON THE SIDE. GINGER-LIME DIPPING SAUCE: 1 CUP SUGAR, 1 CUP WATER, 1 CUP PEELED, THINLY SLICED, FRESH GINGER, 1 TEASPOON KOSHER SALT, 1/3 CUP CILANTRO. LEAVES, 3 TABLESPOONS LIME JUICE, 1 FRESH GREEN THAI CHILE, SEEDED, ROUGHLY CHOPPED, 2 TABLESPOONS ROUGHLY CHOPPED GREEN ONION, GREEN PART ONLY, PUT SUGAR, WATER, GINGER, AND SALT IN A HEAVY-BOTTOMED SAUCEPAN. BRING TO A BOIL, THEN LOWER HEAT AND REDUCE TO A SYRUPY CONSISTENCY (ABOUT 15 MINUTES). STRAIN THROUGH A FINE SIEVE, DISCARD GINGER, RESERVE LIQUID, AND LET COOL. IN A SMALL FOOD PROCESSOR, PULSE CILANTRO, LIME JUICE, CHILE, AND GREEN ONION (ABOUT 30 SECONDS). ADD GINGER SYRUP AND PULSE UNTIL COMBINED. SERVE AT ROOM TEMPERATURE. * PANKO, COARSE JAPANESE BREAD CRUMBS, CAN BE FOUND IN ASIAN MARKETS OR PRODUCE SHOPS Shrimp Bisque From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 1 POUND LARGE SHRIMP 2 TBSP CHOPPED CELERY 2 TBSP FLOUR 1/4 TSP PAPRIKA

2 TBSP CHOPPED ONIONS 1/4 CUP BUTTER 1 TSP SALT 1 QUART HALF-AND-HALF

PEPPER AND PARSLEY TO TASTE

CHOP SHRIMP. COOK ONION AND CELERY IN BUTTER UNTIL TENDER. BLEND IN FLOUR AND SEASONING. ADD HALF-AND-HALF GRADUALLY AND COOK UNTIL THICK, STIRRING CONSTANTLY. ADD SHRIMP. HEAT TO DESIRED TEMPERATURE. GARNISH WITH CHOPPED PARSLEY AND SERVE. Shrimp Dip From the kitchen of Kathryn Nix, Kappa Delta 2 (8OZ)CREAM CHEESE, SOFTENED 4 TSP. ONIONS, FINELY CHOPPED DASH OF WORCESTERSHIRE

2/3 CUP MILK 4 TSP. LEMON JUICE 2 (4.5 OZ) CANS SHRIMP, DRAINED

MIX ALL INGREDIENTS IN ORDER. CHILL FOR AT LEAST 6 HOURS. SERVE WITH CHIPS OR CRACKERS. Shrimp Dip From the kitchen of Jamie Rome, Zeta Tau Alpha 1 PK CREAM CHEESE 1 TBSP MINCED GARLIC 1 TBSP WHITE PEPPER

1 CAN CREAM OF SHRIMP SOUP 1 TBSP LEMON JUICE 1/2 LB CHOPPED, COOKED SHRIMP

SOFTEN CREAM CHEESE AND USE ELECTRIC MIXER TO BLEND WITH THE SOUP AND SPICES. CHILL 2 HOURS. SERVE WITH FRITOS!

FOLD IN THE FINELY CHOPPED COOKED SHRIMP AND

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Appetizers and Snacks Shrimp Mold From the kitchen of Ashley Wachs, Alpha Gamma Delta 1 CAN TOMATO SOUP 1 1/2 PKG PLAIN GELATIN 1-1 1/2 CUPS CHOPPED COOKED SHRIMP 3/4 CUP CELERY, CHOPPED FINE 1/4 CUP GREEN PEPPER, CHOPPED FINE

3 SMALL PKG CREAM CHEESE 1/3 CUP COLD WATER 3/4 CUP MAYONNAISE 3/4 CUP ONION, CHOPPED FINE

SOAK GELATIN IN WATER. HEAT SOUP AND ADD CREAM CHEESE. HEAT UNTIL MELTED. BLEND IN BLENDER, SOUP MIXTURE AND GELATIN MIXTURE. ADD ALL OTHER INGREDIENTS AND STIR TILL BLENDED. POUR IN MAYONNAISE GREASED MOLD AND REFRIGERATE ALL DAY OR OVERNIGHT. Shrimp Salsa From the kitchen of Jana May, Phi Mu 6 OZ. CAN TINY SHRIMP (DRAINED) 1/4 C. OF GREEN ONIONS (CHOPPED) 1 JAR OF TACO BELL THICK-N-CHUNKY SALSA

1 BLOCK OF PHILADELPHIA NEUFCHATEL CHEESE 1/2 C. OF CELERY (CHOPPED)

PREP TIME: 10 MIN. REFRIGERATION TIME: 1 HR. BEAT 1 BLOCK OF NEUFCHATEL CHEESE UNTIL CREAMY IN LARGE BOWL. ADD IN SALSA. STIR IN SHRIMP, GREEN ONIONS, AND CELERY. COVER, AND REFRIGERATE FOR 1 HOUR. SERVE WITH WHEAT THIN CRACKERS OR TORTILLA CHIPS. Simply Salsa From the kitchen of Nancy Gibson, Phi Mu 1 MED ONION JUICE OF 1/2 LIME 1 TBSP SOUTHWEST CHIPOLTE SEASONING (SMALL AMOUNT)

2 CLOVES GARLIC 1 15OZ. CAN DICED TOMATOES GARLIC SALT TO TASTE

COMBINE ALL INGREDIENTS. CHOP UNTIL DESIRED CONSISTENCY. Snowman Snack From the kitchen of Anna Little, Chi Omega 1/2 CUP BUTTER 1 CUP CREAMY PEANUT BUTTER 3 CUPS POWDERED SUGAR

1 PKG MILK CHOCOLATE CHIPS 1 BOX GOLDEN GRAHAM CEREAL

MIX TOGETHER THE BUTTER, CHOCOLATE CHIPS, AND PEANUT BUTTER IN A LARGE PAN AND MELT. ADD 1 BOX OF GOLDEN GRAHAM CEREAL. MIX TO COAT WELL. PUT 1/2 OF POWDERED SUGAR IN A LARGE ZIPLOC BAG. ADD 1/2 OF THE CEREAL MIXTURE AND SHAKE TO COAT WELL. TURN OUT ONTO A LARGE DISH. REPEAT WITH REMAINDER OF POWDERED SUGAR AND CEREAL MIXTURE. BREAK INTO PIECES FOR SERVING. ENJOY! South Georgia "Caviar" From the kitchen of Lily Rudd, Kappa Kappa Gamma TWO 15 OZ CANS BLACK EYED PEAS DRAINED ONE 10 OZ CAN RO-TEL TOMATOES 1/2 CUP CHOPPED ONION ONE 4 OZ JAR CHOPPED PIMENTOS, DRAINED

ONE 15 OZ CAN WHOLE KERNEL CORN, DRAINED 2 CUPS CHOPPED RED BELL PEPPER ONE 8 OZ BOTTLE ITALIAN SALAD DRESSING

COMBINE ALL THE INGREDIENTS IN A LARGE BOWL, STIR GENTLY TO COMBINE, AND REFRIGERATE OVERNIGHT. IPE WILL KEEP IN THE REFRIGERATOR FOR UP TO 2 WEEKS.

SERVE WITH CORN CHIPS. THIS REC-

Southern Roasted Pecans From the kitchen of Erin Reeder, Pi Beta Phi 1 LB. PECANS

1/2 C. BUTTER OR MARGARINE

SALT TO TASTE

PREHEAT OVEN TO 300 DEGREES. SPREAD PECANS ON LARGE BAKING SHEET. SATURATE WITH MELTED BUTTER. SPRINKLE WITH SALT. TO 30 MINUTES. STIR DURING BAKING. PECANS WILL CONTINUE TO BROWN AND TURN CRISP AFTER REMOVING FROM THE OVEN. Spanikopita From the kitchen of Barbara Doskey, Kappa Kappa Gamma

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There’s a Tiger in the Kitchen!

BAKE 20


Appetizers and Snacks

1 1/2 TSP EXTRA-VIRGIN OLIVE OIL, HALF A TURN OF THE PAN 1 (10-OZ) PACKAGE FROZEN CHOPPED SPINACH, DEFROSTED DRIED 1/4 TSP NUTMEG, GROUND OR FRESHLY GRATED 1 EGG, BEATEN 4 (13 BY 17-INCH) SHEETS, DEFROSTED PHYLLO PASTRY DOUGH

1 SMALL ONION, FINELY CHOPPED SALT AND PEPPER 4 OZ FETA WITH BLACK PEPPER OR PLAIN FETA, IN TINY BITS 3 TBSP SOUR CREAM 3 TBSP MELTED BUTTER

PLACE OVEN RACK IN CENTER OF THE OVEN AND PREHEAT TO 400 DEGREES F. PREHEAT A SMALL PAN OVER MEDIUM TO MEDIUM HIGH HEAT. ADD OIL AND ONION AND SAUTE 5 MINUTES. PLACE ONION IN A BOWL. ADD CHOPPED DRY, DEFROSTED SPINACH AND SEASON WITH SALT, PEPPER AND NUTMEG. ADD FETA TO THE BOWL AND COMBINE IT WITH SPINACH. ADD BEATEN EGG AND SOUR CREAM TO THE BOWL AND COMBINE WITH CHEESE, SPINACH AND ONION. ON A LARGE WORK SURFACE, PLACE 1 SHEET OF PHYLLO. PAINT HALF OF THE SHEET WITH A LITTLE MELTED BUTTER, PAYING EXTRA ATTENTION TO YOUR PERIMETER. FOLD SHEET IN HALF. PILE 1/4 OF YOUR SPINACH MIXTURE INTO A LOG SHAPE WORKING 2 INCHES FROM BOTTOM AND EACH SIDE. TUCK BOTTOM UP AND FOLD BOTH SIDES IN, THEN ROLL AND WRAP UPWARDS UNTIL YOU REACH THE EDGE OF THE DOUGH SHEET. EACH PASTRY WILL RESEMBLE AN EGG ROLL. PAINT THE SEAM AND THE ENDS OF THE ROLL WITH BUTTER AND SET ROLL SEAM SIDE DOWN ON A COOKIE SHEET. REPEAT AND MAKE 4 ROLLS. BAKE 15 MINUTES OR UNTIL LIGHTLY GOLDEN ALL OVER AND SERVE. Spicy Black Bean Corn Salsa From the kitchen of Lauren Anthony, Delta Delta Delta 2 CANS DRAINED BLACK BEANS 1/2 CUP CHOPPED FRESH CILANTRO 6 TBSP VEGETABLE OIL 1/4 CUP MINCED GREEN ONION 1 CUP CHOPPED TOMATOES

1 16 OZ CAN WHOLE KERNEL CORN DRAINED 6 TBSP FRESH LIME JUICE 1/4 CUP MINCED RED ONION 1 1/2 TSP GROUND CUMIN

MIX ALL INGREDIENTS. SEASON WITH SALT AND PEPPER. COVER AND REFRIGERATE UNTIL COLD. Spicy Chicken Wings From the kitchen of Caitlin Burns, Phi Mu 12 WHOLE CHICKEN WINGS 2 TBSP BLACK PEPPER 2 TBSP FRESH OREGANO LEAVES

2 TBSP GARLIC SALT 2 TBSP CAYENNE PEPPER

RINSE THE CHICKEN WINGS UNDER COLD, RUNNING WATER, THEN DRAIN AND BLOT DRY. PLACE THE WINGS IN A LARGE BOWL AND SPRINKLE WITH GARLIC SALT, PEPPER, CAYENNE, AND OREGANO. SEASON ONLY ONE SIDE OF THE WINGS FOR "MILD," OR FOR SPICIER WINGS, TURN THE WINGS TO COAT THE OTHER SIDE WITH SEASONINGS. COVER AND MARINADE IN THE REFRIGERATOR FOR 24 HOURS. PREHEAT GRILL TO MEDIUM-HIGH. GRILL CHICKEN WINGS; TURN ONCE, OR UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK. SERVE IMMEDIATELY. Spinach and Artichoke Casserole Dip From the kitchen of Valerie Malone, Kappa Kappa Gamma 2 PKG. FROZEN CHOPPED SPINACH 1/2 CUP ONIONS, FINELY CHOPPED 1 JAR (4 OZ.) ARTICHOKE HEARTS, CHOPPED 1/4 TSP. PEPPER

1/4 CUP BUTTER, MELTED 1/2 TSP. SALT 1 PT. SOUR CREAM 1/2 CUP GRATED PARMESAN CHEESE

COOK SPINACH AS DIRECTED ON PACKAGE, DRAIN. SAUTE ONIONS IN BUTTER. COMBINE ONIONS, SPINACH, SALT, ARTICHOKE HEARTS, SOUR CREAM AND PEPPER, POUR INTO A 9X13-INCH CASSEROLE DISH. SPRINKLE WITH PARMESAN CHEESE. BAKE AT 350 DEGREES FOR 25 MINUTES. MAY BE USED AS A CASSEROLE OR AS A DIP WITH CRACKERS.

Spinach and Artichoke Dip From the kitchen of Jennifer Reid, Phi Mu & Amy Eddings, Phi Mu 1 CAN ARTICHOKES – DRAINED 3/4 CUP MAYONNAISE 1/2 TSP GARLIC SALT 1/2 TSP LEMON JUICE

1/4 BOX FROZEN SPINACH 1/2 CUP PARMESAN CHEESE 1/2 TSP PEPPER MOZZARELLA CHEESE

DEFROST SPINACH AS INSTRUCTED ON BOX. DRAIN SPINACH WELL. MIX ALL INGREDIENTS TOGETHER, EXCEPT MOZZARELLA. OVEN-SAFE DISH. TOP WITH MOZZARELLA CHEESE. BAKE AT 350 DEGREES FOR 35 MINUTES.

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Appetizers and Snacks Spinach Dip From the kitchen of Lisa Wright, Gamma Phi Beta ; AJ Hembree, Phi Mu; Christy Sellers, Alpha Delta Pi; Nikki Irvin, Phi Mu; & Stephanie Whitlow, Phi Mu 1 (10 OZ.) PACKAGE FROZEN CHOPPED SPINACH, THAWED AND DRAINED 2/4 CUP MAYONNAISE 1 (1 OZ.) PACKAGE DRY VEGETABLE DIP MIX 2 TSP PREPARED DIJON-STYLE MUSTARD

1 (16 OZ.) CONTAINER SOUR CREAM 3 GREEN ONIONS, CHOPPED 1 (8 OZ.) CAN WATER CHESTNUTS, DRAINED AND CHOPPED

1. IN A MEDIUM BOWL, MIX TOGETHER CHOPPED SPINACH, SOUR CREAM, MAYONNAISE, GREEN ONIONS, DRY VEGETABLE DIP MIX, WATER CHESTNUTS AND PREPARED DIJON-STYLE MUSTARD. CHILL IN THE REFRIDGERATOR 8 HOURS, OR OVERNIGHT, BEFORE SERVING. Steak on a Stick From the kitchen of Chelsea Boehm, Zeta Tau Alpha 1 1/2 LB. FLANK STEAK ¼ C. VEGETABLE OIL 2 TEAS DRY MUSTARD ½ TEAS. GARLIC POWDER

½ C. SOY SAUCE 2 TBSP MOLASSES 1 TEAS. POWDERED GINGER

CUT STEAK ON A DIAGONAL IN A ¼ INCH SLICE. PLACE IN A ZIPLOC BAG. MIX REMAINING INGREDIENTS IN A BOWL AND POUR INTO THE BAG. SEAL BAG WITH NO AIR POCKETS. SHAKE. MARINATE IN THE REFRIGERATOR FOR AT LEAST 4 HOURS OR FREEZE UNTIL READY TO USE. PUT MEAT ON A SKEWER RIBBON STYLE. BROIL OR GRILL MEAT. Strawberry-Cheese Ring From the kitchen of Ashley Sherbett, Alpha Omicron Pi 2 CUPS OF FANCY SHREDDED CHEESE 1 CUP OF CHOPPED NUTS DASH OF CAYENNE AND BLACK PEPPER BOX OF WHEAT THINS

1 CUP OF MAYONNAISE 1 ONION - CHOPPED JAR OF STRAWBERRY PRESERVES

MIX TOGETHER THE CHEESE, MAYONNAISE, CHOPPED NUTS AND ONIONS. MIX IN DASH OF BLACK PEPPER AND CAYENNE, AND BLEND THOROUGHLY. ONCE IT'S THOROUGHLY MIXED TOGETHER, PLACE INTO A 3 CUP RING MOLD. REFRIGERATE AT LEAST 2 HOURS BEFORE SERVING. TO SERVE, TURN THE MOLD UPSIDE DOWN ONTO A SERVING PLATTER. FILL THE CENTER OF THE RING WITH STRAWBERRY PRESERVES. SERVE WITH WHEAT THINS. Super Duper Snicky Snackies From the kitchen of Breanne Swan, Zeta Tau Alpha 15 OZ MINI TWIST PRETZELS 1 CUP UNSALTED BUTTER 1/2 CUP LIGHT CORN SYRUP

2 CUPS MIXED NUTS 2 CUPS PACKED DARK BROWN SUGAR 1 PINCH SALT

PREHEAT OVEN TO 250 DEGREES F (120 DEGREES C). IN A 9X13-INCH BAKING DISH, COMBINE THE PRETZELS AND NUTS. SET ASIDE. IN A LARGE SAUCEPAN COMBINE THE BUTTER, SUGAR, CORN SYRUP AND SALT. STIR TOGETHER OVER MEDIUM HEAT UNTIL SUGAR DISSOLVES. BRING TO A BOIL AND COOK UNTIL VERY THICK AND AT THE 'FIRM BALL' STAGE (260 DEGREES F, 125 DEGREES C). REMOVE FROM HEAT, POUR OVER PRETZEL/NUT MIXTURE AND MIX ALL TOGETHER. BAKE IN THE PREHEATED OVEN FOR 20 MINUTES, STIRRING AFTER 10 MINUTES. REMOVE FROM OVEN AND SPREAD OUT ON WAX PAPER TO COOL.

Swanky Spinach Dip From the kitchen of Courtney Covey Anderson, Zeta Tau Alpha 1 PKG KNORR VEGETABLE SOUP MIX 1 SMALL CAN OF WATER CHESTNUTS 1/4 CUP MAYONNAISE 1 LARGE ROUND LOAF OF SOUR DOUGH BREAD

1 PKG FROZEN CHOPPED SPINACH 1/2 CUP SOUR CREAM 2-4 CLOVES OF FRESH GARLIC

MIX SOUR CREAM AND MAYONNAISE TOGETHER. ADD 1 PKG OF KNORR SOUP MIX. MIX INTO COOKED AND DRAINED SPINACH. THEN ADD DRAINED WATER CHESTNUTS AND GARLIC TO SPINACH MIXTURE. CUT OUT LARGE HOLE IN BREAD, ALMOST LIKE A BREAD BOWL. TAKE THAT PIECE OF BREAD AND CUT INTO BITE SIZES PIECES FOR DIPPING. POUR SPINACH MIXTURE INTO THE LARGE BREAD BOWL. SERVE AS AN APPETIZER AND EN-

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There’s a Tiger in the Kitchen!


Appetizers and Snacks JOY! FRESH GARLIC IS ALSO A GREAT WAY TO PREVENT COLDS.

Sweet Potato Chips From the kitchen of Tiffany Miller, Phi Mu 2 LARGE SWEET POTATOES 1 CUP HONEY-ROASTED PEANUTS, CHOPPED

8 TBSP (1 STICK) BUTTER MELTED SALT TO TASTE

PREHEAT OVEN TO 450 DEGREES. LINE TWO LARGE BAKING SHEETS WITH FOIL; LIGHTLY GREASE. SLICE POTATOES TO 1/4 INCH THICK. DIP POTATOES IN THE MELTED BUTTER ARRANGE ON BAKING SHEET SO THAT CHIPS DO NOT OVERLAP. SPRINKLE WITH PEANUTS. BAKE FOR 15 TO 20 MINUTES. SPRINKLE WITH SALT. Swinging Wings From the kitchen of Margaret Williams, Phi Mu 10 CHICKEN WINGS 1 SMALL BOX PARMESAN CHEESE

½ CUP MARGARINE (MELTED) 1 TSP GARLIC POWDER

DIP WINGS IN MARGARINE AND THEN IN COMBINED MIXTURE OF CHEESE AND GARLIC POWDER. THE CHICKEN IS NO LONGER PINK. SERVES 4.

PLACE IN CASSEROLE AND BAKE AT 350 UNTIL

Taco Dip From the kitchen of Emily Barberini, Zeta Tau Alpha 8 OZ CREAM CHEESE 1 PKG SEASONING MIX

8 OZ SOUR CREAM SHREDDED LETTUCE SHREDDED CHEESE

CHOPPED TOMATOES

MIX SOFTENED CREAM CHEESE, SOUR CREAM, AND SEASONING MIX TOGETHER. ADD LETTUCE AND CHEESE.

PLACE IN A 9X13 PLAN. CHOP TOMATOES AND PLACE ON TOP,

Taco Dip From the kitchen of Ellen Weidinger, Phi Mu 1 PACKAGE OF TACO SEASONING 1 CAN OF REFRIED BEANS 1 SMALL ONION DICED 8OZ TACO SAUCE

1 LB OF GROUND BEEF OR TURKEY 1 CUP OF SHREDDED CHEDDAR CHEESE TOSTITO OR FRITO SCOOPS

COOK BEEF WITH TACO SEASONING AND ONION. DRAIN OFF GREASE BEFORE ADDING THE PACKET. ADD JAR OF TACO SAUCE. ADD BEANS. MIX WHILE HEATING IN PAN. POUR INTO A BAKING DISH, SPRINKLE WITH CHEESE. BAKE AT 350 DEGREES FOR APPROX. 20 MINUTES. SERVE WITH FRITOS SCOOPS. Taco Dip From the kitchen of Andrea Janey, Alpha Xi Delta, Beta Psi Chapter 8OZ PACKAGE CREAM CHEESE, SOFTENED 1 PACKAGE OF TACO SEASONING 1/2 PACKAGE SHREDDED COLBY-JACK CHEESE 1 SMALL CAN OF BLACK OLIVES SLICED

8 OZ CONTAINER OF SOUR CREAM 1/2 SMALL HEAD OF LETTUCE, CHOPPED 1 SMALL TOMATO, CHOPPED

COMBINE THE CREAM CHEESE, SOUR CREAM, AND TACO SEASON IN A LARGE BOWL AND MIX UNTIL ALL INGREDIENTS ARE MIXED TOGETHER. SPREAD THE MIXTURE ON A LARGE PAN UNTIL SMOOTH. ADD LETTUCE, CHEESE, TOMATO AND OLIVES BY SPRINKLING ON THE PAN. CHILL. SERVE WITH TORTILLA CHIPS. Tacoritoes From the kitchen of Laura Clary, Delta Zeta INGREDIENT: 1 LB GROUND BEEF SHREDDED CHEDDAR CHEESE

LETTUCE, TOMATO, OTHER TACO GARHISNES

SAUCE: 1 CAN CREAM OF CHICKEN SOUP 1 CAN WATER ½ TSP GARLIC 1 TSP ONION POWDER 1 ½ TSP CHILI POWDER ½ TSP CUMIN

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Appetizers and Snacks MIX SAUCE INGREDIENTS AND BRING TO A BOIL. BROWN 1LB. GROUND BEEF AND DRAIN GREASE. ADD ABOUT ¾ CUP TO BEEF AND STIR IT IN (CAN ADD MORE SAUCE, JUST ENOUGH TO COVER BEEF). SPOON BEEF INTO A SMALL SOFT TORTILLA SHELL. SPRINKLE SHREDDED CHEDDAR CHEESE, AND OTHER ITEMS YOU PREFER IN TACOS. (TOMATOES, LETTUCE, ONION, ETC.) ROLL UP AND PLACE SEAM SIDE DOWN INTO A GREASED 9X13 BAKING PAN. (THIS SHOULD HOLD ABOUT 10 TACORITOES) SPRINKLE WITH SHREDDED CHEDDAR CHEESE. BAKE UNCOVERED FOR 15 MINUTES AT 400. COOL 5 MINUTES AND SERVE WITH SOUR CREAM AND SALSA. Tailgate Mix From the kitchen of Emily Taylor, Alpha Delta Pi 1/2 CUP KARO SYRUP 1 STICK OF BUTTER VANILLA TO TASTE 3 CUPS QUAKER SQUARES 1 CUP NUTS

1 CUP SUGAR 1/4 TSP BAKING SODA 3 CUPS MULTIGRAIN CHEERIOS 3 CUPS MULTIGRAIN CHEX

BOILS FIRST 3 INGREDIENTS FOR 5 MINUTES THEN ADD INGREDIENTS 4&5. POUR OVER INGREDIENTS 6-9 AND BAKE AT 350 FOR 1 HOUR, TURNING AFTER 30 MINUTES. PLACE ON WAX PAPER AND BREAK APART. LET MIX COOL. YOU CAN SUBSTITUTE CEREAL FOR YOUR FAVORITE KINDS. Tennessee Twirls From the kitchen of Katie Wiley, Zeta Tau Alpha 1 LB. COUNTRY SAUSAGE 1/4 CUP SHORTENING 3 TSP BAKING POWDER

2 CUPS ALL-PURPOSE FLOUR 3/4 CUP MILK 3/4 TSP SALT

PREHEAT OVEN TO 350 DEGREES. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT. CUT SHORTENING INTO FLOUR. STIR IN MILK WITH A FORK UNTIL DOUGH LEAVES SIDES OF BOWL. ROLL DOUGH INTO A RECTANGLE ABOUT 1/4-INCHES THICK. SPREAD THE SAUSAGE ALMOST TO THE EDGES OF DOUGH. ROLL UP LIKE A JELLY ROLL, BEGINNING WITH LONG SIDE. SLICE INTO ROUNDS ABOUT 1/2-INCH THICK AND PLACE ON UNGREASED BAKING SHEET. BAKE 30 TO 35 MINUTES OR UNTIL BROWN. Texas Caviar From the kitchen of Lindsey Sanders, Chi Omega FOUR 15 OZ. CANS BLACK-EYED PEAS TWO 15 OZ. CANS YELLOW NIBLET CORN FOUR 2 ½ OZ. CANS BLACK OLIVES SIX TOMATOES, CHOPPED IN SMALL PIECES ONE TBSP. MINCED GARLIC FOUR FRESH JALAPENO PEPPERS, SEEDED AND MINCED TWO 16OZ. BOTTLES OF ITALIAN DRESSING

TWO 15 OZ. CANS WHITE SHOEPEG CORN TWO 15 OZ. CANS BLACK BEANS FOUR 4 OZ. CANS GREEN CHILIES TWO BUNCHES OF THIN SLICED GREEN ONIONS TWO LARGE CHOPPED BELL PEPPER (OPTIONAL) ONE CUP CHOPPED FRESH PARSLEY

NOTE: VEGETABLES NEED TO BE AS DRY AS POSSIBLE. SHAKE OR BUMP COLANDER TO HELP REMOVE LIQUID. IN A LARGE CONTAINER W/COVER PUT DRAINED VEGETABLES AND THE TOMATOES (USE CANNED STEWED ITALIAN TOMATOES, IF YOU CAN’T FIND GOOD FRESH TOMATOES), THE GREEN ONIONS, GARLIC, BELL PEPPER, JALAPENO PEPPERS, AND PARSLEY. POUR DRESSING OVER ALL AND STIR TO THOROUGHLY BLEND. REFRIGERATE SEVERAL HOURS BEFORE SERVING WITH TORTILLA CHIPS AS A DIP OR IN A LETTUCE OR CABBAGE LEAF-CUP AS A SALAD COURSE. YOU MAY ALSO OMIT AN INGREDIENT THAT IS UNDESIRABLE AND IT STILL TASTES GREAT! NOTE: THIS MAKES A LARGE AMOUNT—APPROXIMATELY 1 GALLON Texas Caviar From the kitchen of Jackie Jones, Delta Delta Delta 1 LARGE JAR PICANTE SAUCE (MEDIUM OR HOT) 1 CAN (16 OZ.) WHITE HOMINY, DRAINED 1 CUP CHOPPED WHITE ONION 1/2 CUP FINELY CHOPPED FRESH CILANTRO (CHINESE PARSLEY) 1 CUP CHOPPED GREEN ONIONS (INCLUDE GREEN TOPS) 1 TBSP. SALT 2 TBSP. GROUND CUMIN

2 CANS (16 OZ.) BLACK-EYED PEAS, DRAINED 1 CUP DICED GREEN BELL PEPPERS 1 CUP CHOPPED FRESH TOMATO 1/4 CUP SEEDED AND CHOPPED JALAPENO PEPPERS 1 TBSP. SUGAR 2 TBSP. COARSELY GROUND BLACK PEPPER

MIX THE INGREDIENTS WELL AND MARINATE IN THE REFRIGERATOR FOR 24 HOURS. SERVE WITH TORTILLA CHIPS. Texas Caviar Dip From the kitchen of Abbi Waldrup, Alpha Delta Pi

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Appetizers and Snacks 1/4 CUP BUTTER 2 CANS BLACK EYE PEAS WITH JALAPEÑOS DRAINED 2 ROLLS OF KRAFT GARLIC CHEESE

1 ONION 1 SMALL CAN OF GREEN CHILIES OR 1/2 SMALL CAN JALAPEÑOS

SAUTÉ ONIONS AND CHILIES OR JALAPEÑOS IN BUTTER. CUT CHEESE ROLLS IN SLICES AND MELT IN ONIONS. ADD PEAS AND SERVE WARM WITH LOTS OF TORTILLA CHIPS. TRIPLE OR QUADRUPLE THIS RECIPE FOR A LARGE CROWD AS IT GOES FAST OR FREEZE A BATCH FOR LATER. Tex-Mix Dip From the kitchen of Ashley Wachs, Alpha Gamma Delta REFRIED BEANS 2 TSP LEMON JUICE 1 CUP MAYONNAISE SHREDDED CHEESE RIPE OLIVES CHIPS

2 AVOCADOS 2 CUPS SOUR CREAM 1/2 PKG TACO SEASONING MIX CHOPPED TOMATOES GREEN ONIONS

LAYER 1: REFRIED BEANS. LAYER 2: AVOCADO MIX (AVOCADOS, MASHED WITH LEMON JUICE). LAYER 3: SOUR CREAM MIX (SOUR CREAM, MAYONNAISE, AND TACO SEASONING MIX). LAYER 4: SHREDDED CHEESE. LAYER 5: CHOPPED TOMATOES, RIPE OLIVES, AND GREEN ONIONS. SERVE WITH TOSTITOS GOLD CHIPS OR SCOOPS! The Best Salsa From the kitchen of Betsy Warren, Kappa Kappa Gamma TOMATILLOS

RED ONION GARLIC LIME

SERRANO PEPPERS CILANTRO SALT

I HAVE NEVER MADE THIS SALSA WITH EXACT MEASUREMENTS. ALL INGREDIENTS ARE DONE TO TASTE. SHUCK, RINSE AND CHOP THE TOMATILLOS. CHOP THE ONION. SEED THE PEPPERS (IF YOU LEAVE THE SEEDS IN, IT WILL BE SUPER HOT) AND CHOP THEM. RINSE AND ROUGHLY CHOP THE CILANTRO. CHOP THE GARLIC. COMBINE ALL THE CHOPPED INGREDIENTS AND ADD THE JUICE OF THE LIME AND SALT TO TASTE. The Seasonal Sausage Dip From the kitchen of Brittney King, Zeta Tau Alpha 1 POUND OF HAMBURGER MEAT

1 POUND OF SAUSAGE 1 CAN OF ROTEL TOMATOES 1 CAN CREAM OF MUSHROOM SOUP

CHOPPED ONION 1 CAN CHOPPED GREEN CHILI PEPPERS 2 POUNDS OF VELVEETA CHEESE

BROWN HAMBURGER MEAT, SAUSAGE, AND CHOPPED ONION TOGETHER. WITH CHIPS OR CRACKERS.

ADD OTHER INGREDIENTS AND HEAT UNTIL CHEESE IS MELTED. SERVE

This and That Salsa Dip From the kitchen of Lydia Taylor, Chi Omega 2 CANS OF ROTEL 2 CANS OF CHOPPED BLACK OLIVES (SMALL) 2 OZ. WISHBONE ITALIAN DRESSING 1 TBSP. ACCENT

2 CANS OF DICED TOMATOES 2 CANS OF CHOPPED GREEN CHILIES (SMALL) 3 BUNCHES CHOPPED GREEN ONIONS

MIX ALL THE INGREDIENTS TOGETHER AND REFRIGERATE. DON'T FORGET THE CHIPS! TASTES GREAT!!! Toasted Cheddar Bacon Bites From the kitchen of Kelly Brown, Zeta Tau Alpha 2 CUPS FINELY SHREDDED CHEDDAR CHEESE 5-6 SLICES COOKED, CRUMBLED BACON PREHEAT OVEN TO 425. COMBINE CHEESE, MAYO, AND BACON IN A BOWL. COOKIE SHEET 7 TO 9 MINUTES.

½ CUP MAYONNAISE 1 LOAF FRENCH BAGUETTE, THINLY SLICED MIX WELL AND SPREAD ON BREAD SLICES. BAKE ON UNGREASED

Toasted Pecans From the kitchen of Emily McGuire, Kappa Kappa Gamma

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Appetizers and Snacks

4 CUPS PECAN HALVES 1 TBSP GARLIC SALT 1/2 TSP TABASCO PEPPER SAUCE

1/4 CUP BUTTER 1 TSP WORCESTERSHIRE SAUCE

MEASURE PECANS INTO CROCK POT. MELT BUTTER, ADD GARLIC SALT, WORCESTERSHIRE SAUCE AND TABASCO. POUR OVER PECANS. STIR WELL. TURN CROCK POT ON LOW. COOK FOR 2 HOURS. STIR. TURN HEAT TO HIGH AND COOK FOR 15 TO 30 MORE MINUTES. REMOVE COVER FROM CROCK POT AND COOL. STORE IN AIR TIGHT CONTAINER. MAY WANT TO SUBSTITUTE 1 TEASPOON GARLIC SALT AND 1 TEASPOON GARLIC POWDER IF YOU PREFER LESS SALT. Tortilla Pinwheels From the kitchen of Janna Knight, Delta Gamma 6 FLOUR TORTILLAS 2-3 TBSP CREME FRAICHE

200G RICOTTA OR CREAM CHEESE 200G PRAWNS

CRABMEAT DRAINED PEPPER

SALT

IN A BASIN MIX TOGETHER THE CREAM CHEESE AND THE CREAME FRAICHE, UNTIL SOFT AND SPREADABLE. SEASON WITH SALT AND PEPPER. LAYER TWO TORTILLAS ON THE WORK TOP AND SPREAD EACH WITH ONE SIXTH OF THE CHEESE MIXTURE. SCATTER OVER SOME OF THE PRAWNS AND SOME FLAKED CRAB MEAT. ROLL EACH TORTILLA INYO QUITE A TIGHT ROLL. WRAP AND CHILL. WHEN READY TO SERVE TRIM OFF THE ROUGH ENDS FROM EACH ROLL AND THE CUT THE REMAINING ROLL INTO SLICES ABOUT 1CM/1/2" WIDTH. SKEWER WITH A COCKTAIL STICK OR BAMBOO STICK TO HOLD SECURE. Tortilla Rolls From the kitchen of Natalie Werning, Sigma Kappa 8 OZ CREAM CHEESE 1 PACKAGE CHIPPED BEEF, FINELY CHOPPED 1 BUNCH OF GREEN ONIONS, CHOPPED 1 CUP SHREDDED SHARP CHEDDAR CHEESE

1CUP MAYONNAISE 1 SMALL CAN CHOPPED RIPE OLIVES 1 CAN DICED GREEN CHILIES

MIX ALL WELL AND SPREAD THINLY ON 9 MEDIUM FLOUR TORTILLAS. ROLL UP EACH, JELLYROLL FASHION. WRAP IN PLASTIC AND PUT IN REFRIGERATOR UNTIL CHILLED FIRM. ABOUT 2 HOURS. SLICE INTO 1 INCH ROLLS AND ARRANGE ON PLATTER TO SERVE. Tortillas Quesadillas From the kitchen of Annon Bryant, Alpha Gamma Delta 4 OZ SOFTENED CREAM CHEESE 1/4 C. SHREDDED CHEESE 2 TBSP MAYO 2 TBSP ONION 1/2 C. SHREDDED LETTUCE

GROUND BEEF WITH TACO SEASONING 1/4 C. SALSA 2 TBSP RIPE OLIVES 5-7 IN TORTILLAS

(1LB)

MIX ALL INGREDIENTS EXCEPT TORTILLAS AND LETTUCE. SPREAD MIXTURE OVER TORTILLAS. ROLL. SPRINKLE WITH LETTUCE. CHILL. MAY BE CUT. Touchdown Auburn Dip From the kitchen of Kelly Keasler, Alpha Omicron Pi 1 CAN (16 OZ) REFRIED BEANS 1 C. SOUR CREAM 1/2 C. SHREDDED CHEDDAR CHEESE 1 MEDIUM TOMATO, SEEDED AND SLICED

1 PKG (8 0Z) CREAM CHEESE (SOFTENED) 1 PKG TACO SEASONING MIX 1/2 C. PITTED RIPE OLIVES 1/4 C. THINLY SLICED GREEN ONIONS WITH TOPS

TORTILLA CHIPS

PREHEAT OVEN TO 350'. SPREAD REFRIED BEANS OVER BOTTOM OF PAN. COMBINE CREAM CHEESE, SOUR CREAM, AND TACO SEASONING IN ANOTHER BOWL. USE MIXER TO BLEND WELL. SPREAD MIXTURE OVER REFRIED BEANS. SPRINKLE SHREDDED CHEESE ON TOP OF THIS. BAKE 15-18 MINUTES. SPREAD REMAINING INGREDIENTS EVENLY ON TOP AFTER IT HAS FINISHED BAKING. Train Wreck From the kitchen of Emory Richardson, Kappa Delta 1 JAR OF YOUR FAVORITE SALSA

8 OZ. PACKAGE OF CREAM CHEESE

HEAT THE SALSA IN A MICRO-WAVE SAFE BOWL UNTIL SOFT. STIR IN SALSA UNTIL BLENDED. SERVE WITH TORTILLA CHIPS OR RITZ CRACKERS.

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Appetizers and Snacks

Trio's Spinach Dip From the kitchen of Tiffany Burgess, Sigma Kappa 1 PKG. CHOPPED SPINACH 2 CUPS JACK CHEESE 1 CUP OF CHOPPED ONIONS

1 8 OZ. PKG. CREAM CHEESE 2 CUPS CHOPPED TOMATOES OR 2 CANS OF ROTEL 1/2 CUP OF HALF AND HALF

COOK AND DRAIN SPINACH. MIX ALL INGREDIENTS TOGETHER AND PUT IN A MEDIUM-SIZED BAKING DISH. MINUTES. ENJOY WITH WHEAT THINS OR PITA CHIPS.

BAKE AT 350 DEGREES FOR 30 - 45

Tropical Flamingo From the kitchen of Mary Catherine Clem, Chi Omega 2 PIECES RAISIN BREAD SHREDDED COCONUT 1 BANANA

STRAWBERRY CREAM CHEESE SLICED PINEAPPLE 1 PAPER UMBRELLA

GET TWO PIECES OF RAISIN BREAD AND SPREAD STRAWBERRY CREAM CHEESE ON BOTH SIDES. SPRINKLE SOME SHREDDED COCONUT ON ONE OR BOTH SLICES. NEXT, PLACE ONE SLICE OF PINEAPPLE ON THE COCONUT AND ADD SLICES OF BANANAS ON TOP OF THAT. PUT THE OTHER SLICE OF BREAD ON TOP AND STICK A PAPER UMBRELLA IN THE TOP. THIS SANDWICH REALLY IS GOOD! IT WON A NATIONAL CONTEST! Ultimate 7-Layer Dip From the kitchen of Meredith Craig, Sigma Kappa & Caitlyn Sheehy, Zeta Tau Alpha 1 CAN (16 OZ.) REFRIED BEANS 1 CUP BREAKSTONE'S SOUR CREAM 1 CUP SHREDDED LETTUCE 1/2 CUP CHOPPED GREEN ONIONS

1 TBSP. TACO SEASONING MIX 1 CUP SALSA 1 CUP KRAFT MEXICAN STYLE SHREDDED CHEESE 2 TBSP. SLICED PITTED RIPE OLIVES

MIX BEANS & TACO SEASONING MIX. SPREAD ONTO BOTTOM OF 9-INCH PIE PLATE. LAYER REMAINING INGREDIENTS OVER BEAN MIXTURE; COVER. REFRIGERATE SEVERAL HOURS OR UNTIL CHILLED. SERVE WITH TORTILLA CHIPS OR ASSORTED CRACKERS. Vegetable Dip From the kitchen of Katie Wiley, Zeta Tau Alpha 1 CUP MAYONNAISE 1 CUP SOUR CREAM 2 TBSP DRY PARSLEY

2 TBSP DRY MINCED ONION 2 TBSP DILL WEED 2 TSP SEASONED SALT

BLEND ALL INGREDIENTS TOGETHER. CHILL. ITS BETTER THE NEXT DAY. Velveeta Cheese Dip From the kitchen of Katie Hume, Alpha Chi Omega VELVEETA CHEESE BLOCK

SALSA

SOUR CREAM

DEPENDING ON HOW MANY YOU WILL BE SERVING, THE AMOUNT PER INGREDIENT WILL DIFFER. IN A MICROWAVABLE BOWL, MELT A FEW SLICES OF CHEESE, SALSA, AND 2 DOLLOPS OF SOUR CREAM. MICROWAVE IN INTERVALS OF 1 MINUTE, STIRRING EVERY TIME. THE DIP WILL BE READY WHEN THE CHEESE HAS MELTED. *NOTE: MORE CHEESE MAY BE ADDED IF CONSISTENCY IS TOO LIQUIDY.

Vicki’s Broccoli Dip From the kitchen of Janye Hines, Alpha Omicron Pi 2 PACKAGES FROZEN BROCCOLI- COOKED & DRAINED 1 CAN CREAM OF MUSHROOM SOUP OR CREAM OF CHICKEN SOUP 1 STICK BUTTER

1 STICK GARLIC CHEESE ½ CUP CHOPPED ONIONS

SAUTÉ CHOPPED ONION & BUTTER. MELT CHEESE, AND THEN ADD ONIONS, SOUP, AND THEN BROCCOLI. Vidalia Onion Spread From the kitchen of Megan Mason, Phi Mu

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Appetizers and Snacks

2 CUPS CHOPPED VIDALIA ONION 2 CUPS GRATED SWISS CHEESE

2 CUPS MAYONNAISE

MIX ALL INGREDIENTS AND POUR INTO PIE PLATE OR QUICHE DISH. BAKE AT 350 DEGREES FOR 20 MINUTES OR UNTIL TOP TURNS LIGHT BROWN. SERVE ON THIN SLICES OF FRENCH BREAD OR CRACKERS. Wacky Cheese Wafers From the kitchen of Kathryn Nix, Kappa Delta 2 STICKS MARGARINE, SOFTENED 3 CUPS FLOUR 1/2 TSP. SALT MIX ALL INGREDIENTS TOGETHER. MINUTES.

16 OZ. SHREDDED SHARP CHEDDAR CHEESE 1/2 TSP. DRY MUSTARD 1/2 TSP. CAYENNE PEPPER FORM INTO BITE-SIZE BALLS AND PRESS DOWN WITH A FORK. PLACE ON COOKIE SHEET. BAKE AT 350 FOR 15 Walking Taco From the kitchen of Katelyn Roehm, Chi Omega

FRITO'S BEAN DIP (1 CAN) GUACAMOLE CHOPPED BLACK OLIVES (1CAN) SHREDDED CHEDDAR (1 PACKAGE)

SOUR CREAM (8 OZ) CHOPPED CHILIES (1 CAN) DICED TOMATOES (3)

LAYER IN THE FOLLOWING ORDER: BEAN DIP, SOUR CREAM, GUACAMOLE, CHOPPED CHILIES, CHOPPED BLACK OLIVES, DICED TOMATOES, SHREDDED CHEDDAR. SERVE WITH LIME FLAVORED DORITOS. GUACAMOLE CAN BE MADE USING 1 AVOCADO AND A PACKAGE OF GUACAMOLE MIX OR YOU CAN BUY IT ALREADY MADE. CROWD PLEASER! War Eagle Away Game Football Snack From the kitchen of Manda Mitchell, Alpha Omicron Pi 16OZ VELVEETA LIGHT CHEESE, CUT UP

1 CAN (15OZ) CHILI WITH OR WITH OUT BEANS

MICROWAVE VELVEETA AND CHILI IN 2-QUART MICROWAVEABLE BOWL ON HIGH 6 TO 8 MINUTES OR UNTIL VELVEETA IS MELTED, STIRRING EVERY 3 MINUTES. SERVE HOT WITH TORTILLA CHIPS OR FRENCH BREAD CHUNKS. MAKES 3-3/4 CUPS. VARIATION- VELVEETA SALSA DIP: PREPARE AS DIRECTED, SUBSTITUTE 1 CUP TACO BELL HOME ORIGINALS THICK'N CHUNKY SALSA FOR CHILI. SERVE HOT WITH TORTILLA CHIPS. MAKES 3 CUPS Warm Artichoke Dip From the kitchen of Caroline Sprinkle, Alpha Omicron Pi 1 CAN (14 OZ.) ARTICHOKE HEARTS, DRAINED AND CHOPPED 1 CUP GRATED PARMESAN CHEESE (ABOUT 4 OZ.)

1 CUP MAYONNAISE DRESSING 1 CLOVE GARLIC, FINELY CHOPPED OR 1/4 TSP. LAWRY'S® GARLIC POWDER WITH PARSLEY (OPTIONAL)

PREHEAT OVEN TO 350 . IN 1-QUART CASSEROLE, COMBINE ALL INGREDIENTS. BAKE UNCOVERED 25 MINUTES OR UNTIL HEATED THROUGH. SERVE WITH YOUR FAVORITE DIPPERS. VARIATIONS: FOR A SPINACH & ARTICHOKE DIP...ADD 1 PACKAGE (10 OZ.) FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY. FOR A SEAFOOD ARTICHOKE DIP...ADD 1 CAN (6 OZ.) CRABMEAT, DRAINED AND FLAKED. FOR AN ITALIAN ARTICHOKE DIP...ADD 1/2 CUP SHREDDED MOZZARELLA CHEESE AND 1/4 CUP DRAINED AND CHOPPED SUN-DRIED TOMATOES. FOR A ROASTED RED PEPPER ARTICHOKE DIP...ADD 1/2 CUP SHREDDED MOZZARELLA CHEESE AND 1/2 CUP DRAINED AND CHOPPED ROASTED RED PEPPERS. FOR A MEXICAN ARTICHOKE DIP...OMIT PARMESAN CHEESE AND ADD 1 CAN (4 OZ.) DICED GREEN CHILIES UNDRAINED, 1 CUP SHREDDED MONTEREY JACK CHEESE, 1/4 CUP CHOPPED CILANTRO, 1/2 TEASPOON GROUND CUMIN AND HOT PEPPER SAUCE TO TASTE. Warm Spinach Dip From the kitchen of Rachel McClinton, Chi Omega 16 OZ. SOUR CREAM 1 PACKAGE CHOPPED SPINACH

1 PACKAGE LIPTON'S DRY VEGETABLE SOUP MIX 1 LB. SHREDDED CHEDDAR CHEESE

FIRST YOU MUST DRAIN THE SPINACH SO THAT NO WATER IS LEFT. NEXT PUT THE SPINACH IN A MIXING BOWL. ADD THE SOUR CREAM AND MIX PROPERLY. NEXT ADD THE LIPTON'S DRY VEGETABLE SOUP MIX AND MIX. MAKE SURE ALL THE INGREDIENTS ARE EQUALLY MIXED. NEXT ADD THE CHEDDAR CHEESE AND MIX. YOU MAY ADD MORE CHEESE TO YOUR LIKING. PUT THE MIXED DIP IN A PYREX PAN THAT IS SUITABLE FOR BAKING. TOP THE DIP WITH SHREDDED CHEESE. BAKE IN THE OVEN ON 350 DEGREES FOR 20 MINUTES OR UNTIL THE CHEESE IS COMPLETELY MELTED. SERVE HOT WITH FRITO'S SCOOPS AND ENJOY!

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Appetizers and Snacks

Watermelon Fire and Ice Salsa From the kitchen of Megan Flinn, Alpha Gamma Delta 3 CUPS SEEDED AND CHOPPED WATERMELON 2 TBSP LIME JUICE 1 TBSP GREEN ONION

1/2 CUP GREEN PEPPERS 1 TBSP CHOPPED CILANTRO 1-2 TBSP JALAPEテ前 PEPPERS

COMBINE INGREDIENTS; MIX WELL AND COVER. CHICKEN AND FISH.

REFRIGERATE 1 HOUR OR MORE. MAKES 3 CUPS. SERVE WITH CHIPS OR AS A GARNISH FOR

White American Cheese Dip From the kitchen of Caroline Mears, Kappa Delta 2 LBS WHITE AMERICAN CHEESE 1 CUP ONION, DICED 1/2 CUP DICED PICKLED JALAPENOS 1 TSP FRESH GARLIC, CHOPPED 1/4 TSP GROUND BLACK PEPPER

1 CUP MILK 1/2 CUP ROASTED DICED GREEN CHILI 1/2 CUP DICED CANNED TOMATOES WITH JUICE 1 TSP GROUND CUMIN

IN A MICROWAVE BOWL PLACE MILK AND CHEESE AND MICROWAVE UNTIL MELTED. STOP AND STIR EVERY MINUTE UNTIL COMPLETELY MELTED (ABOUT 5 MINUTES). MIX TOGETHER INGREDIENTS. IN A PAN MELT HALF A STICK OF BUTTER. ADD INGREDIENTS TO PAN AND COOK UNTIL ONIONS ARE SOFT (NO MORE THAN FIFTEEN MINUTES). ADD MIXTURE FROM PAN TO MELTED CHEESE AND STIR. STORE IN THE FRIDGE AND REHEAT IN THE MICROWAVE. White Chocolate Snack Mix From the kitchen of Lauren Semanson, Phi Mu (10 OZ) PACKAGE MINI TWIST PRETZELS 5 CUPS CRISPY CORN CEREAL SQUARES 1 (14 OZ) PACKAGE CANDY-COATED MILK CHOCOLATE PIECES 3 TBSP VEGETABLE OIL

5 CUPS TOASTED OAT CEREAL 2 CUPS SALTED PEANUTS 2 (11 OZ) PACKAGES WHITE CHOCOLATE CHIPS

LINE 3 BAKING SHEETS WITH WAXED PAPER OR PARCHMENT. SET ASIDE. IN A LARGE BOWL, COMBINE MINI PRETZELS, TOASTED OAT CEREAL, CRISPY CORN CEREAL SQUARES, SALTED PEANUTS, AND CANDY-COATED CHOCOLATE PIECES. SET ASIDE. IN A MICROWAVE-SAFE BOWL, HEAT CHIPS AND OIL ON MEDIUM-HIGH FOR 2 MINUTES, STIRRING ONCE. MICROWAVE ON HIGH FOR 10 SECONDS; STIR UNTIL SMOOTH. POUR OVER CEREAL MIXTURE AND MIX WELL. SPREAD ONTO PREPARED BAKING SHEETS. COOL; BREAK APART. STORE IN AN AIRTIGHT CONTAINER. White Trash From the kitchen of Janna Erwin, Delta Delta Delta 2 CUP CORN CHEX 1 LARGE BAG OF M&MS 1 SMALL BAG PRETZEL

2 CUP RICE CHEX 1 CAN PEANUTS 2 BAG WHITE CHOC. MORSELS

MELT MORSELS IN MICROWAVE WITH 1 TEASPOON OIL. COAT THE DRY MIX AND SPREAD OUT ON WAX PAPER. LET HARDEN AND BREAK APART.

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Appetizers and Snacks Woodlake Salsa From the kitchen of Emily Campbell, Sigma Kappa 1 (4 OZ) CAN DICED CHILI PEPPERS 2 LG. TOMATOES, DICED 1 (6 OZ) PKG. MONTEREY JACK 1-2 T. CILANTRO, CHOPPED

1 (4 OZ) CAN BLACK OLIVES, CHOPPED 3 GREEN ONIONS, CHOPPED 1/4 C. ITALIAN DRESSING

MIX CHILI PEPPERS, BLACK OLIVES, TOMATOES, GREEN ONIONS, FINELY GRATED OVERNIGHT. SERVE WITH CHIPS.

MONTEREY JACK CHEESE, DRESSING AND CILANTRO. REFRIGERATE

Yummy Cheese Ball From the kitchen of Rachel Kennedy, Phi Mu 1 POUND BACON 3 TBSP MAYONNAISE 1 CUP CHOPPED PECANS

2 (8 OZ) PACKAGES CREAM CHEESE, SOFTENED 1 GREEN ONION, CHOPPED

IN A LARGE SKILLET FRY THE BACON. REMOVE THE BACON FROM THE SKILLET AND DRAIN ON PAPER TOWELS. CHOP OR BREAK THE COOLED BACON INTO SMALL PIECES. IN A MEDIUM-SIZE MIXING BOWL, COMBINE CREAM CHEESE, BACON, MAYONNAISE, AND GREEN ONIONS. WHEN MIXED WELL, FORM 2 BALLS OUT OF THE MIXTURE. COVER AND REFRIGERATE 3 TO 4 HOURS, OR OVERNIGHT. BEFORE SERVING, ROLL THE CHEESE BALLS IN THE CHOPPED PECANS. Yummy Cheese Dip From the kitchen of Ebbie Ruscin, Pi Beta Phi 1 LB LEAN GROUND BEEF 1/2 BOX OF VELVEETA CHEESE 1 BAG TORTILLA CHIPS

LAWREY'S SEASONING SALT 1 CAN ROTEL (ORIGINAL)

BROWN GROUND BEEF IN A SKILLET WHILE SEASONING IT WITH THE LAWREY'S SEASONING SALT. YOU CAN USE AS MUCH OR AS LITTLE AS YOU WANT. WHEN IT IS FULLY COOKED REMOVE IT FROM HEAT AND DRAIN. RUN WATER OVER THE MEAT TO GET RID OF ANY EXCESS GREASE THEN SET IT ASIDE. CUT THE VELVEETA INTO SMALL CUBES AND PUT THEM IN A MICROWAVE SAFE BOWL. COVER IT AND COOK IT IN THE MICROWAVE UNTIL HALFWAY MELTED. DRAIN THE ROTEL SO YOU ARE LEFT WITH NO LIQUID. MIX IN THE ONE CAN OF ROTEL AND THE GROUND BEEF. COVER AGAIN AND COOK IN MICROWAVE UNTIL THE CHEESE IS FULLY MELTED. STIR AND THEN SERVE WITH TORTILLA CHIPS. Yummy Crab Dip From the kitchen of Katie Schneider, Delta Delta Delta 1 CAN SHREDDED IMITATION CRAB OR ½ CUP OF SHREDDED CRAB MEAT ½ CUP REAL MAYONNAISE 1 ROUNDED TBSP. OF GARLIC POWDER

8OZ PACKAGE SOFTENED PHILADELPHIA CREAM CHEESE 1 TSP. LEMON JUICE

MIX INGREDIENTS TOGETHER. CHILL TWO HOURS BEFORE SERVING WITH CRACKERS. Yummy Pizza Dip From the kitchen of Lauren Lloyd, Chi Omega 1 BLOCK CREAM CHEESE 1 CAN BLACK OLIVES 1 BAG SLICED PEPPERONI

1 JAR OF TOMATO SAUCE 1 CUT UP ONION 1 BAG TORTILLA CHIPS

FIRST, PREHEAT OVEN TO 350 THEN ADD CREAM CHEESE TO CENTER OF BOWL YOU ARE USING TO COOK THIS ALL IN. THEN POUR OVER THE SAUCE ON TOP OF THE CREAM CHEESE. ADD ALL THE REMAINING INGREDIENTS ON TOP AND AROUND THE SAUCE. PLACE IN OVEN TO COOK FOR 25- 30 MINUTES! THEN ENJOY WITH YOUR FAVORITE TYPE OF TORTILLA CHIPS. Yummy Spinach Dip From the kitchen of Brittany Spriggs, Delta Gamma 1/4 CUP OF MILK 1/2 CUP PARMESAN CHEESE 1 TSP. OF RED PEPPER FLAKES (OPTIONAL)

8OZ OF CREAM CHEESE 1-1/2 CUPS OF SPINACH

IN A MEDIUM SIZED STOVETOP POT, MELT CREAM CHEESE AND MILK. NEXT, ADD PARMESAN CHEESE AND CHOPPED SPINACH. STIR UNTIL A CREAMY CONSISTENCY IS REACHED. LASTLY, ADD IN RED PEPPER FLAKES IF DESIRED. COOK AT A MEDIUM-HIGH TEMPERATURE AND BE CAREFUL NOT TO BURN. PREPARATION TIME IS APPROXIMATELY 15 MINUTES AND VERY EASY TO DO!

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Breads and Rolls Ali's Amazing Bruschetta From the kitchen of Katie Hendrix, Chi Omega 2 LARGE TOMATOES, COARSELY CHOPPED 2 TBSP OLIVE OIL 1 TSP CHOPPED FRESH BASIL 1/2 (1 POUND) LOAF ITALIAN BREAD, CUT INTO 1 INCH SLICES

1/2 SWEET ONION, CHOPPED 1 TBSP CHOPPED FRESH OREGANO 2 TSP CHOPPED FRESH PARSLEY 1/4 CUP FRESHLY GRATED PARMESAN CHEESE

PREHEAT OVEN TO 400. IN A MEDIUM BOWL, COMBINE TOMATOES, ONION, OLIVE OIL, OREGANO, BASIL AND PARSLEY. PLACE BREAD ON A BAKING SHEET, AND TOP WITH TOMATO MIXTURE. SPRINKLE WITH PARMESAN. BAKE IN PREHEATED OVEN FOR 8 TO 10 MINUTES, OR UNTIL BOTTOM OF BREAD IS BROWNED. ALLOW TO COOL 5 MINUTES BEFORE SERVING. ALSO, IT HAS BEEN SUGGESTED: FIRST BRUSH THE BREAD SLICES WITH OLIVE OIL AND RUBB THEM WITH GARLIC, AND BAKE THEM FOR ABOUT 4 MINUTES BEFORE ADDING THE TOPPING AND FINISHING THE BAKING. THEY SHOULD BE CRISPY AND DELICIOUS. Apple Raisin Muffins From the kitchen of Bailey Fiveash, Sigma Kappa 2 C. FLOUR 1 TSP. BAKING SODA 1/2 TSP. SALT 1/2 C. UNSWEET APPLESAUCE 2 TBSP CANOLA OIL 1/3 C. DARK SEEDLESS RAISINS

1/2 C. FIRMLY PACK DARK BROWN SUGAR 1/2 TSP. CINNAMON 3/4 C. BUTTERMILK 2 EGG WHITES 1 C. CHOPPED, PEELED APPLES

COMBINE FLOUR, SUGAR, BAKING POWDER, SODA, CINNAMON AND SALT IN LARGE BOWL. MAKE A WELL IN THE CENTER. STIR TOGETHER BUTTERMILK, APPLESAUCE, EGG WHITES, AND CANOLA OIL IN A SMALL BOWL. POUR MIXTURE INTO WELL OF DRY INGREDIENTS. STIR JUST UNTIL EVENLY MOISTENED. DO NOT OVERMIX. GENTLY FOLD IN APPLE AND RAISINS. EITHER GREASE MUFFIN PANS, OR LINE WITH CUPS. DIVIDE BATTER EVENLY INTO 12 MUFFIN CUPS. BAKE 400 DEGREES FOR 25 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. Applesauce Muffins From the kitchen of Katie Davis, Kappa Kappa Gamma 2 STICKS LOW FAT MARGARINE 2 EGGS 4 CUPS WHEAT FLOUR 4 TSP CINNAMON 16 OZ APPLESAUCE

2 CUPS SUGAR 1 TSP VANILLA 2 TSP CLOVES 1 CUP OF CHOPPED PECANS 2 TSP SODA

CREAM TOGETHER MARGARINE, SUGAR, EGGS, AND VANILLA. SIFT TOGETHER AND ADD FLOUR, CINNAMON, AND CLOVES. CHOPPED PECANS. COMBINE AND ADD 16 OZ OF APPLESAUCE AND 2 TEASPOONS OF SODA. BAKE AT 400 FOR 9-10 MINUTES.

ADD 1 CUP OF

Artichoke Bruschetta From the kitchen of Stephanie Culver, Phi Mu 1 (6.5 OZ.) JAR MARINATED ARTICHOKE HEARTS, DRAINED AND CHOPPED 1/3 CUP FINELY CHOPPED RED ONION 1 FRENCH BAGUETTE, CUT INTO 1/3 INCH THICK SLICES

1/2 CUP GRATED ROMANO CHEESE 5 TBSP MAYONNAISE

PREHEAT THE BROILER. IN A MEDIUM BOWL, MIX MARINATED ARTICHOKE HEARTS, ROMANO CHEESE, RED ONION AND MAYONNAISE. TOP FRENCH BAGUETTE SLICES WITH EQUAL AMOUNTS OF THE ARTICHOKE HEART MIXTURE. ARRANGE SLICES IN A SINGLE LAYER ON A LARGE BAKING SHEET. BROIL IN THE PREHEATED OVEN 2 MINUTES, OR UNTIL TOPPINGS ARE BUBBLY AND LIGHTLY BROWNED. Ashley's Banana Bread From the kitchen of Ashley Campbell, Phi Mu 1/3 CUP VEGETABLE OIL 1/2 T. VANILLA 2 1/3 CUPS BISQUICK BAKING MIX

1 1/2 CUPS MASHED, RIPE BANANAS (ABOUT 3 LARGE) 3 EGGS 1 CUP SUGAR

HEAT OVEN TO 350. GENEROUSLY GREASE BOTTOM OF LOAF PAN, VIGOROUSLY 1 MINUTE. BAKE 55-65 MINUTES.

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9"X5"X3". STIR ALL INGREDIENTS IN PAN WITH FORK UNTIL MOISTENED; BEAT

There’s a Tiger in the Kitchen!


Breads and Rolls Bacon and Cheddar Muffins From the kitchen of Katie Stephens, Kappa Delta 2 CUPS BISQUICK BAKING MIX 1/4 CUP VEGETABLE OIL 1 CUP SHREDDED CHEDDAR CHEESE (4 OZ)

2/3 CUP MILK 1 EGG 1/2 LB. HORMEL BLACK LABEL BACON, CRISPLY COOKED AND CRUMBLED (ABOUT 2/3 CUP)

MIX ALL INGREDIENTS, EXCEPT CHEESE AND BACON, JUST UNTIL MOISTENED (BATTERED WILL BE LUMPY). FOLD IN CHEESE AND BACON. BATTER INTO 12 PAPER-LINED MUFFIN CUPS. BAKE UNTIL GOLDEN BROWN, ABOUT 20 MINUTES. YIELD: 12 MUFFINS.

POUR

Banana Blueberry Muffins From the kitchen of Abby Wright, Alpha Omicron Pi 2 CUPS WHOLE WHEAT FLOUR 1/2 TSP GROUND CINNAMON 1 TSP BAKING SODA 4 EGG WHITES 1 CUP FRESH BLUEBERRIES

1/3 CUP BROWN SUGAR 2 TSP BAKING POWDER 1 1/2 CUPS MASHED BANANAS 1 TSP VANILLA EXTRACT

PREHEAT OVEN TO 350. LIGHTLY GREASE A 12 CUP MUFFIN PAN. IN A LARGE BOWL, MIX THE WHOLE WHEAT FLOUR, BROWN SUGAR, CINNAMON, BAKING POWDER, AND BAKING SODA. IN A SEPARATE BOWL, MIX THE BANANAS, EGG WHITES, AND VANILLA EXTRACT. MIX THE BANANA MIXTURE INTO THE FLOUR MIXTURE UNTIL SMOOTH. FOLD IN THE BLUEBERRIES. SPOON THE BATTER INTO THE PREPARED MUFFIN PAN. BAKE 16 MINUTES IN THE PREHEATED OVEN, OR UNTIL A TOOTHPICK INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN. Banana Bread From the kitchen of Abby Schenk, Pi Beta Phi Rainey Pearson, Phi Mu; Jana Gillian, Alpha Omicron Pi; Anna Melton, Phi Mu; Kelsey Weir, Gamma Phi Beta; & Emily Pratt, Gamma Phi Beta 1 STICK OF BUTTER 2 EGGS 2 CUPS OF FLOUR 1/2 TSP OF VANILLA EXTRACT

1 CUP OF SUGAR 3 MUSHED BANANAS 1/2 TSP OF SODA 1 CUP OF NUTS

CREAM BUTTER AND SUGAR TOGETHER. ADD EGGS AND BEAT WELL. ADD MASHED BANANAS, FLOUR, SODA, VANILLA, AND NUTS. FLOUR ONE LARGE OR TWO SMALL LOAF PANS. POUR DOUGH INTO PAN, BAKE FOR 1 HOUR OR UNTIL BROWN AT 300.

GREASE AND

Banana Nut Bread From the kitchen of Emily Goodman, Pi Beta Phi ; Melissa Parker, Alpha Delta Pi; & Christy Sellers, Alpha Delta Pi 2 LARGE BANANAS 1/2 CUP WHOLE WHEAT FLOUR 1/2 TSP BAKING SODA 1/4 TSP GRATED NUTMEG 1/2 CUP CHOPPED WALNUTS, TOASTED 3/4 CUP FIRMLY PACKED GOLDEN BROWN SUGAR 1/2 CUP WHOLE MILK

1 1/2 CUPS ALL PURPOSE (PLAIN) FLOUR 2 TSP BAKING POWDER 1/4 TSP SALT 1 TBLS GRATED ORANGE ZEST 2 LARGE EGGS 6 TBLS UNSALTED BUTTER, MELTED

POSTION A RACK IN THE MIDDLE OF THE OVEN, AND PREHEAT TO 350 DEGREES. BUTTER AND CLOUR A 9X5 INCH LOAF PAN. IN A SMALL BOWL, USING A FORK, MASH THE BANANAS. YOU SHOULD HAVE 1 1/3 CUPS. IN A SEPARATE BOWL, STIR TOGETHER THE ALL-PURPOSE AND WHOLEWHEAT FLOUR, BAKING POWDER, BAKING SODA, SALT, NUTMEG, ORANGE ZEST, AND NUTS. SET ASIDE. WITH AN ELECTIC MIXER, COMBINE THE EGGS, BROWN SUGAR, BUTTER, AND MILK. BEAT ON MEDIUM-LOW SPEED JUST UNTIL BLENDED. ADD THE DRY INGREDIENTS IN 3 BATCHES ALTERNATELY WITH THE BANANAS AND MIX ON LOW SPEED JUST UNTIL MIXED. DO NOT OVER MIX. POUR THE BATTER INTO THE PREPARED PAN AND SMOOTH THE TOP OUT. BAKE UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN, 55-60 MINUTES. IF THE SURFACE STARTS TO BROWN TOO MUCH, COVER WITH A SHEET OF ALUMINUM FOIL THE LAST 15 MINUTES OF BAKING. TRANSFER TO A WIRE RACK AND LET COOL IN THE PAN FOR 5 MINUTES, THEN TURN OUT ONTO THE RACK AND COOL COMPLETELY. Banana Nut Bread From the kitchen of Liz Geare, Phi Mu & Andrea Janey, Alpha Xi Delta 1/2 CUP BUTTER 2 EGGS 2 CUPS FLOUR 1 TSP SALT

1 CUP SUGAR 3 RIPE BANANAS 1 TSP BAKING SODA 1/4 CUP WALNUTS

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Breads and Rolls

MIX IN A LARGE BOWL: BUTTER, EGGS AND BANANAS. THEN ADD: FLOUR, SODA, SUGAR, SALT AND NUTS. MIX WELL AND POUR INTO BREAD PANS. BAKE AT 350 DEGREES FOR 45-50 MIN. OR UNTIL TOOTHPICK INSERTED IN MIDDLE OF LOAF COMES OUT CLEAN.

2 GREASED

Banana Raisin Bread From the kitchen of Lauren Bragg, Sigma Kappa 1 & 2/3 CUPS OF HONEY MAID GRAHAM CRACKER CRUMBS 3/4 CUP OF SUGAR 1/2 TSP. SALT 1/2 CUP OF MILK 2 EGGS, SLIGHTLY BEATEN

1-1/2 CUPS OF FLOUR 1 TBSP. CALUMET BAKING POWDER 2 LARGE BANANAS, MASHED (ABOUT 1 CUP) 1/3 CUP BUTTER OR MARGARINE, MELTED 1 CUP SEEDLESS RAISINS ( OPTIONAL)

PREHEAT OVEN TO 350 DEGREES. MIX CRUMBS, FLOUR, SUGAR, BAKING POWDER, AND SALT IN A LARGE BOWL; THEN SET ASIDE. COMBINE BANANAS, MILK, BUTTER, AND EGGS IN A SMALL BOWL; STIR INTO CRUMB MIXTURE JUST UNTIL BLENDED. STIR IN RAISINS. SPOON INTO GREASED 9X5INCH LOAF PAN. BAKE 1 HOUR TO 1 HOUR 10 MINUTES OR UNTIL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. LET COOL IN PAN ON WIRE RACK FOR ABOUT 10 MINUTES. REMOVE FROM PAN AND LET COOL COMPLETELY ON WIRE RACK. Basic Biscuits From the kitchen of Rachel Wells, Sigma Kappa 2 CUPS WHITE LILY SELF-RISING FLOUR

2/3 CUP CRISCO

MILK UNTIL THICKENED

CHOP CRISCO INTO FLOUR. ADD MILK TO THICKEN INTO DOUGH. FLOUR WAX PAPER, KNEAD DOUGH, ROLL OUT AND CUT INTO BISCUITS. BAKE 350F FOR 10 MIN. TILL SLIGHTLY GOLDEN ON TOPS. MAKES ONE PAN. Basic Bruschetta From the kitchen of Alexandra Vorobieff, Delta Delta Delta 1 LOAF CRUSTY ITALIAN BREAD – BAGUETTE 1/2 CUP GOOD OLIVE OIL

2 CLOVES GARLIC

CUT BREAD INTO SLICES ABOUT 3/4 INCHES THICK. EITHER PLACE UNDER A BROILER, OR ON GRILL, AND COOK UNTIL JUST GOLDEN. TURN AND REPEAT. TAKE THE BRUSCHETTA AWAY FROM HEAT, AND FIRST USING A CLOVE OF GARLIC ON THE PRONGS OF A FORK, RUB ONE SIDE OF EACH OF THE TOASTS . NEXT BRUSH A LITTLE OLIVE OIL ON EACH TOAST. EAT AS IS, OR PROCEED WITH TOPPING OF CHOICE. Beer Biscuits From the kitchen of Natalie Powell, Kappa Kappa Gamma & Jennifer Reid, Phi Mu 4 CUPS BISQUICK 1 CAN BEER

3 TBSP SUGAR

STIR TOGETHER AND LET SET 10 MINUTES. PUT IN GREASED MUFFIN TIN AND BAKE 40 MINUTES AT 350 OR UNTIL GOLDEN BROWN. MAKES 18 Beignets From the kitchen of Brantley Snipes, Alpha Delta Pi 1/2 CUP BUTTER OR MARGARINE 1/4 TSP SALT 1 CUP PLUS 2 TBSP SIFTED FLOUR 4 EGGS CONFECTIONERS' SUGAR

1 TSP SUGAR 1 CUP WATER 1 TSP VANILLA WESSON OIL FOR FRYING

IN MEDIUM PAN HEAT BUTTER, SUGAR, SALT AND WATER TO BOILING. REMOVE PAN FROM HEAT AND ADD FLOUR ALL AT ONCE; STIR VIGOROUSLY UNTIL INGREDIENTS ARE COMBINED THOROUGHLY AND DOUGH LEAVES SIDES OF PAN AND FORMS BALL. ADD VANILLA, THEN EGGS, ONE AT AT IME, STIRRING VIGOROUSLY. DOUGH SHOULD BE SMOOTH AND GLOSSY. IN ANOTHER PAN, HEAT ABOUT 1 1/2 INCHES OIL TO 375 F ON THERMOMETER. DROP HEAPING TEASPOONS OF DOUGH INTO HOT OIL AND FRY BEIGNETS, A FEW AT A TIME, UNTIL GOLDEN. (EACH BEIGNET WILL PUFF UP TO ABOUT 2 INCHES IN DIAMETER WHEN DONE.) DRAIN ON PAPER TOWELS. DUST TEHM WITH CONFECTIONER'S SUGAR. SERVE WARM. MAKES ABOUT 50 BEIGNETS

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Breads and Rolls Blueberry Cornmeal Muffins From the kitchen of Jennifer Gamache, Alpha Delta Pi 1 1/4 CUPS ALL-PURPOSE FLOUR 1/2 CUP BROWN SUGAR 1 TBSP BAKING POWDER 1/2 CUP BUTTER, MELTED 1 CUP FROZEN BLUEBERRIES

1/2 CUP CORNMEAL 1/2 TSP SALT 1 CUP MILK 1 EGG, BEATEN

PREHEAT OVEN TO 375. GREASE MUFFIN CUPS OR LINE WITH PAPER MUFFIN LINERS. SIFT FLOUR, CORNMEAL, BROWN SUGAR, SALT AND BAKING POWDER TOGETHER INTO A LARGE BOWL. DREDGE THE BLUEBERRIES IN THE SIFTED INGREDIENTS. IN A SMALL BOWL, COMBINE THE MILK, BUTTER AND EGG. STIR THE WET INGREDIENTS INTO THE FLOUR MIXTURE JUST UNTIL MOISTENED. SPOON BATTER INTO PREPARED MUFFIN TINS. BAKE IN PREHEATED OVEN FOR 20 MINUTES. LET MUFFINS SIT FOR 10 MINUTES BEFORE REMOVING FROM THE PAN. ORIGINAL RECIPE YIELD: 12 MUFFINS Bread From the kitchen of Anna Scharf, Alpha Chi Omega 1 C. WHITE LILY SELF-RISING FLOUR HEAVY CREAM

2 T. SHORTENING

BLEND SHORTENING INTO FLOUR WITH A PASTRY BLENDER OR YOUR HANDS. MIX IN ENOUGH CREAM TO MAKE A SOFT DOUGH. SPREAD OUT BY HAND) 2/3 IN. THICK. CUT WITH A SMALL BISCUIT CUTTER. BAKE AT 350 UNTIL LIGHT BROWN. YIELD: 8.

ROLL OUT (OR

Bread Spreads From the kitchen of Brittney King, Zeta Tau Alpha 1/2 CUP BUTTER OR MARGARINE SOFTENED 3 TBSP GRATED PARMESAN CHEESE 1 TBSP MINCED FRESH BASIL 1/4 TSP PAPRIKA 1 LOAF FRENCH OR ITALIAN BREAD

5 GARLIC CLOVES, MINCED 2 TBSP MINCED FRESH PARSLEY 1 TBSP GROUND DRIED THYME 1 DASH CUMIN

WITH A WIRE WHISK, MIX TOGETHER ALL THE INGREDIENTS EXCEPT THE BREAD. SPLIT THE BREAD LENGTHWISE AND SPREAD THE BUTTER MIXTURE OVER EACH HALF. HEAT IN AN OVEN SET AT 250 F FOR 7 TO 10 MINUTES. Broccoli Cornbread From the kitchen of Rebecca McKaskle, Chi Omega 2 BOXES OF JIFFY CORN MUFFIN MIX 4 EGGS 1 12OZ. COTTAGE CHEESE

1 SMALL ONION, CHOPPED 1 10OZ. BOX OF CHOPPED BROCCOLI (DEFROSTED) 1 1/2 STICKS BUTTER

MELT BUTTER IN A 13X9 PAN AS YOU PREHEAT OVEN TO 350. POUR MELTED BUTTER IN MIXING BOWL WITH OTHER INGREDIENTS AND MIX TOGETHER WITH SPOON. BAKE 40 MINUTES. GREAT WITH CHILI AND GOOD AS A MEAL BY ITSELF! Bruschetta From the kitchen of Lauren Semanson, Phi Mu 1 (8 OZ) LOAF FRENCH BAGUETTE 1/2 CUPS GRATED PARMESAN CHEESE 3 TBSP CHOPPED FRESH BASIL

1 1/2 CUPS OF SPINACH (PACKED, RINSED AND TORN) 3 CUPS OF FINELY CHOPPED ALMONDS 1 CLOVE GARLIC (MINCED)

SALT TO TASTE

FRESHLY GROUND BLACK PEPPER 1 CUP CHOPPED TOMATOES

3 TBSP OLIVE OIL 2 TBSP THINLY SLICED GREEN ONION

PREHEAT OVEN TO 425 DEGREES. ARRANGE THE BREAD SLICES ON A NON-STICK COOKIE SHEET. IN AN ELECTRIC BLENDER OR FOOD PROCESSOR COMBINE THE SPINACH, PARMESAN, ALMONDS, BASIL, GARLIC, SALT, AND PEPPER. BLEND UNTIL A PASTE FORMS. PULSE IN 2 TABLESPOONS OLIVE OIL; CONTINUE PULSING UNTIL THE MIXTURE IS THE CONSISTENCY OF SOFT BUTTER. IN A SMALL MIXING BOWL COMBINE CHOPPED TOMATOES, GREEN ONION AND 1 TABLESPOON OLIVE OIL; STIR. BAKE THE BREAD SLICES FOR 5 MINUTES OR UNTIL CRISP AND BROWN. ARRANGE TOAST ON A SERVING PLATTER. SPREAD EACH PIECE OF TOAST WITH A THIN LAYER OF THE BLENDED PESTO, THEN TOP WITH THE TOMATO MIXTURE.

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Breads and Rolls Buttermilk Biscuits From the kitchen of Talarie Harris, Delta Gamma 1/4 CUP SHORTENING 2 TSP BAKING POWDER 1/2 TSP SALT

1 3/4 CUPS FLOUR 1/4 TSP BAKING SODA 3/4 CUP BUTTERMILK

PREHEAT OVEN TO 450. MELT SHORTENING IN A HEAVY OVENPROOF SKILLET. MIX FLOUR, BAKING POWDER, BAKING SODA, AND SALT IN A BOWL. ADD BUTTERMILK; MIX WELL. POUR MELTED SHORTENING INTO FLOUR MIXTURE; MIX WELL. SHAPE DOUGH INTO BALLS. ARRANGE IN SKILLET, TURNING TO COAT LIGHTLY WITH REMAINING SHORTENING IN SKILLET; FLATTEN SLIGHTLY. BAKE FOR 12 MINUTES OR UNTIL GOLDEN BROWN. SERVE IMMEDIATELY. NOTES: SHAPING THE DOUGH BALLS WILL BE EASIER IF YOU RUB YOUR PALMS IN A LITTLE SHORTENING. Buttermilk Rolls From the kitchen of Nikki Irvin, Phi Mu 2 YEAST CAKES 1 1/2 CUP BUTTERMILK, LUKEWARM 5 CUPS FLOUR, SIFTED 1/4 CUP POPPY SEEDS

1/4 CUP SUGAR 1/2 CUP SHORTENING, MELTED 1 TSP BAKING SODA

CRUMBLE YEAST CAKES INTO BOWL. ADD SUGAR, BUTTERMILK, STIRRING UNTIL DISSOLVED. STIR IN BUTTER. MIX AND SIFT FLOUR, SALT, AND BAKING SODA. STIR INTO FIRST MIXTURE. ALLOW TO RAISE IN A WARM PLACE ABOUT 1/2 HOUR. SHAPE AS DESIRED, BRUSH WITH ADDITIONAL MELTED BUTTER, SPRINKLE WITH POPPY SEEDS AND ALLOW TO RISE AGAIN ON GREASED PANS UNTIL ABOUT DOUBLE IN BULK. BAKE ABOUT 20 MINUTES IN HOT OVEN, 400 DEGREES. Charles’ Cornbread From the kitchen of Lily Rudd, Kappa Kappa Gamma 1 BOX JIFFY CORN BREAD MIX 1 ½ TSP SALT ½ C. OIL 2 EGGS

3 TSP BAKING POWDER 1 C. SOUR CREAM 1 C. CREAM STYLE CORN

SPRAY GLASS PAN WITH PAM. MIX ALL INGREDIENTS AND BAKE FROM 30 – 45 MINUTES AT 400. (KEEP CHECKING UNTIL BROWNED) Charlie's Cornbread From the kitchen of Laura Clark, Phi Mu 1 CUP SELF RISING CORN MEAL (OR MIX) 1 CUP SOUR CREAM 1 SMALL CAN (7 OZ) CREAMED STYLE CORN

2 EGGS 1/2 CUP VEGETABLE OIL 2 TSP. BAKING POWDER

PREHEAT OVEN TO 400 DEGREES. MIX ALL INGREDIENTS. POUR INTO A GREASED AND HOT SKILLET. BAKE 30 MINUTES. Cheddar Speedy Bread From the kitchen of Lindsey Ellison, Alpha Omicron Pi 2 C. FLOUR 1 ½ T. BAKING POWDER ¼ C. (½ STICK) COLD BUTTER OR MARGARINE 1 C. MILK

1 T. SUGAR ½ T. SALT 2 C. SHREDDED SHARP CHEDDAR CHEESE 1 EGG, BEATEN

PREHEAT OVEN TO 400 F. MIX DRY INGREDIENTS; CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. STIR IN CHEESE. ADD COMBINED MILK AND EGG; STIR JUST UNTIL MOISTENED. SPOON INTO GREASED AND FLOURED 9X5-INCH LOAF PAN. BAKE 45 MINUTES. COOL IN PAN 5 MINUTES; REMOVE FROM PAN. COOL COMPLETELY ON WIRE RACK. CUT INTO 16 SLICES TO SERVE. Cheese Biscuits From the kitchen of Kaitlyn Van Dyke, Phi Mu & Courtney Moore, Alpha Chi Omega 2 CUPS SELF-RISING FLOUR 1 CUP BUTTERMILK

½ CUP CRISCO 2 CUPS CHEDDAR CHEESE, GRATED

PUT SELF-RISING FLOUR IN MIXING BOWL AND CUT IN CRISCO UNTIL MIXTURE RESEMBLES CRUMBS. ADD BUTTERMILK SLOWLY. FORM MIXTURE INTO A LARGE BALL AND PLACE ON FLOURED SURFACE; KNEAD SLIGHTLY. ROLL DOUGH INTO A LONG LOG SHAPE AND PINCH OFF PING-PONG BALL SIZED PORTIONS. ROLL EACH INTO A SMOOTH BALL AND PLACE ON IRON GRIDDLE. WHEN ALL DOUGH IS USED, PAT DOWN BALLS WITH YOUR

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Breads and Rolls MIDDLE FINGERS AND DOT WITH BUTTER.

BAKE AT 450 DEGREES FOR 8-10 MINUTES. MAKES: 15 Cheese Bread From the kitchen of Sara Darby Horrell, Phi Mu

3 CUPS SHREDDED CHEDDAR CHEESE 1 (1 OZ) PACKAGE DRY RANCH-STYLE DRESSING MIX 4 GREEN ONIONS, SLICED

1 CUP MAYONNAISE 1 (2 OZ) CAN CHOPPED BLACK OLIVES, DRAINED 2 FRENCH BAGUETTES, CUT INTO 1/2 INCH SLICES

PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). IN A MEDIUM BOWL, BLEND CHEDDAR CHEESE, MAYONNAISE, RANCH-STYLE DRESSING MIX, BLACK OLIVES AND GREEN ONIONS. INCREASE THE AMOUNT OF MAYONNAISE AS DESIRED IF THE MIXTURE SEEMS TOO DRY. SPREAD EQUAL AMOUNTS OF THE CHEDDAR CHEESE MIXTURE ON FRENCH BAGUETTE SLICES. ARRANGE SLICES IN A SINGLE LAYER ON A LARGE BAKING SHEET. BAKE IN THE PREHEATED OVEN 15 MINUTES, OR UNTIL CHEESE IS BUBBLY AND LIGHTLY BROWNED. SERVE WARM. Cheese Garlic Biscuits From the kitchen of Lauren Holmes, Phi Mu 2 CUPS BISQUICK BAKING MIX 1/2 CUP SHREDDED CHEDDAR CHEESE 1/4 TSP GARLIC POWDER

2/3 CUP MILK 1/4 CUP MELTED BUTTER

PREHEAT OVEN TO 450. MIX BAKING MIX, MILK,AND CHEESE UNTIL SOFT DOUGH FORMS; BEAT VIGOROUSLY FOR 30 SECONDS. DROP DOUGH BY SPOONFULS ONTO UNGREASED COOKIE SHEET. BAKE FOR 8 - 10 MINUTES OR UNTIL GOLDEN BROWN. MIX MARGARINE AND GARLIC POWDER; BRUSH OVER WARM BISCUITS BEFORE REMOVING FROM COOKIE SHEET. MAKES 10 - 12 BISCUITS. Cheesy Ranch Bread From the kitchen of Crista Newsome, Zeta Tau Alpha 1 LOAF OF FRENCH BREAD 1 POUCH OF SHREDDED CHEESE

1 BLOCK OF CREAM CHEESE RANCH DRESSING

CUT THE BREAD IN HALF AND PUT ON A PAN. MIX SOFTENED CREAM CHEESE WITH AS MUCH RANCH AS YOU LIKE. SPREAD THE MIXTURE ON THE BREAD. SPRINKLE THE SHREDDED CHEESE ON TOP AND BROIL UNTIL CRISPY. Chicken Crescent Rolls From the kitchen of Stephanie Hawkins, Kappa Delta 2 CHICKEN BREASTS 1 C. SHREDDED CHEESE 8 CRESCENT ROLLS

1 CAN CREAM OF CHICKEN 1 C. MILK PAPRIKA

SAUCE: MIX THE CREAM OF CHICKEN, 1/2 C. CHEESE, AND 1 C. MILK IN A POT. COOK WHILE CONSTANTLY STIRRING UNTIL CHEESE IS MELTED. COOK THE CHICKEN FULLY. THEN CUT INTO VERY SMALL PIECES. MIX W/ 1/2 C. SHREDDED CHEESE. PUT IT INSIDE THE 8 CRESCENT ROLLS. THEN PLACE THE 8 CHICKEN CRESCENT ROLLS INTO A PAN WITH THE SAUCE IN IT. SPRINKLE PAPRIKA ON TOP. BAKE IN THE OVEN UNTIL GOLDEN BROWN. Cinnamon Raisin Bread From the kitchen of Logan Adams, Kappa Delta 2 C. MILK, SCALDED 2 C. ALL PURPOSE FLOUR 1/2 TSP. SALT 3 1/4 TO 3 3/4 C. ALL PURPOSE FLOUR 2 TBSP P. PLUS 2 TSP. SUGAR 1/4 C. MELTED BUTTER, DIVIDED

1/4 C. BUTTER 1/2 C. PLUS 1 TBSP P. SUGAR 1 PKG. DRY YEAST 1 1/2 C. RAISINS 2 TSP. GROUND CINNAMON ADDITIONAL MELTED BUTTER (OPTIONAL)

COMBINE MILK AND 1/4 CUP BUTTER, STIRRING UNTIL BUTTER MELTS. COOL MIXTURE TO 105-115 DEGREES. COMBINE 2 CUPS FLOUR, 1/2 CUP PLUS 1 TABLESPOON SUGAR, SALT, AND YEAST. GRADUALLY ADD MILK MIXTURE TO DRY INGREDIENTS, MIXING AT LOW SPEED OF ELECTRIC MIXER. BEAT 2 MINUTES ON MEDIUM SPEED, SCRAPING BOWL OCCASIONALLY. ADD 3/4 CUP FLOUR; BEAT AT MEDIUM-HIGH SPEED FOR 2 MINUTES. STIR ENOUGH REMAINING FLOUR TO MAKE A SOFT DOUGH (2 1/2 - 3 CUPS); STIR IN RAISINS. TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE;KNEAD UNTIL SMOOTH AND ELASTIC (ABOUT 7 MINUTES). PLACE DOUGH IN A GREASED BOWL, TURNING TO GREASE TOP. COVER AND LET RISE IN A WARM PLACE (85 DEGREES) FREE FROM DRAFTS, 1 HOUR AND 20 MINUTES OR UNTIL DOUBLED IN BULK. PUNCH DOUGH DOWN; TURN OUT ONTO A LIGHTLY FLOURED SURFACE. COVER AND LET DOUGH REST 15 MINUTES. COMBINE 2 TABLESPOONS PLUS 2 TEASPOONS SUGAR AND CINNAMON; DIVIDE IN HALF. SET ASIDE. DIVIDE DOUGH IN HALF AND PLACE ON A LIGHTLY FLOURED SURFACE. ROLL EACH HALF INTO AN 18X8 RECTANGLE; BRUSH EACH RECTANGLE WITH HALF 2 TABLESPOONS OF BUTTER. SPRINKLE EACH WITH HALF OF SUGAR MIXTURE. ROLL UP RECTAN-

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Breads and Rolls GLES IN JELLY ROLL FASHION, BEGINNING AT NARROW EDGE. PINCH SEAMS AND ENDS TOGETHER TO SEAL. PLACE ROLLS, SEAM SIDE DOWN, IN 2 WELL GREASED 9X5X3 INCH LOAF PANS. COVER AND LET RISE 55 MINUTES OR UNTIL DOUBLED IN BULK. BAKE AT 350 DEGREES FOR 25 TO 30 MINUTES OR UNTIL LOAVES SOUND HOLLOW WHEN TAPPED. BRUSH WITH MELTED BUTTER IF DESIRED. REMOVE FROM PANS; COOL ON WIRE RACKS. YIELD: 2 LOAVES.

Cinnamon Spice Muffins From the kitchen of Kelly Smith, Alpha Xi Delta 2 1/4 CUP ALL-PURPOSE FLOUR 1/2 CUP PACKED LIGHT BROWN SUGAR 1 1/2 TSP CINNAMON SCANT 1/4 TSP GROUND GINGER 1/2 TSP SALT 3/4 CUP SKIM MILK 1/3 CUP CANOLA OIL

2/3 CUP GRANULATED SUGAR 2 TBSP DOUBLE-ACTING BAKING POWDER 1/2 TSP GROUND NUTMEG SCANT 1/4 TSP GROUND CLOVES 1 LARGE EGG 2 TBSP APPLE CIDER

PLACE BAKING RACK IN THE CENTER OF THE OVEN. PREHEAT THE OVEN TO 400º. PLACE PAPER MUFFIN LINERS INTO MUFFIN PAN. MEASURE INGREDIENTS CAREFULLY! MIX FLOUR, SUGAR, BROWN SUGAR, BAKING POWDER, SALT, AND SPICES IN A LARGE MIXING BOWL UNTIL WELL BLENDED AND HOMOGENOUS (BREAK UP BROWN SUGAR CLUMPS). SIFTING WILL HELP. IN A SMALL BOWL, BEAT AN EGG, THEN BLEND IN THE MILK AND OIL. ADD THE LIQUID MIXTURE ALL AT ONCE TO THE FLOUR MIXTURE. USING A RUBBER SPATULA, STIR ABOUT 20 TIMES, SCRAPING THE BOWL'S SIDES AND BOTTOM OCCASIONALLY. BATTER SHOULD BE LUMPY. SPOON BATTER INTO THE MUFFIN CUPS (A LITTLE OVER 1/2 FULL). BAKE FOR 22-24 MINUTES UNTIL WELL RISEN AND AN INSERTED TOOTHPICK COMES OUT CLEAN. PLACE MUFFINS ON A COOLING RACK TO COOL. Cornbread From the kitchen of Brooke Mcingvale, Alpha Chi Omega 1 C. YELLOW CORNMEAL 1/4 C. GRANULATED SUGAR 1/2 TSP. SALT 1 C. MILK

1 C. FLOUR 4 TSP. BAKING POWDER 1 EGG, BEATEN 1/4 C. COOKING OIL

MIX INGREDIENTS UNTIL WELL BLENDED. POUR INTO A GREASED 8X8 IN PAN. BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN AT 425. Corny Bread From the kitchen of Lindsey Ellison, Alpha Omicron Pi ½ C. WESSON OIL, PLUS MORE FOR GREASING PAN 1 C. SOUR CREAM 1½ T. BAKING POWDER 2 EGGS

1 CAN (ABOUT 8 OZ.) CREAM-STYLE CORN 1 C. WHITE CORNMEAL ½ T. SALT

PREHEAT OVEN TO 350 . GREASE AND 8 OR 9 INCH CAST IRON SKILLET OR A 3 QT. HEAVY CERAMIC OR PYREX BAKING DISH. STIR TOGETHER ALL INGREDIENTS, AND THEN POUR INTO A BLENDER OR FOOD PROCESSOR AND PROCESS UNTIL SMOOTH. POUR INTO THE PREPARED PAN AND BAKE UNTIL LIGHTLY GOLD BROWN AND YOUR FINGER DOES NOT LEAVE AN INDENTATION, ABOUT 45 MINUTES. Crispy Ranch Breadsticks From the kitchen of Melissa Rouse, Gamma Phi Beta 2 TBSP DRY RANCH PARTY DIP MIX 1 PACKAGE (10 OZ) REFRIGERATED PIZZA DOUGH

2 TBSP SOUR CREAM MELTED BUTTER

PREHEAT OVEN TO 400 DEGREES. GREASE BAKING SHEETS OR LINE WITH PARCHMENT PAPER. COMBINE DIP MIX AND SOUR CREAM IN SMALL BOWL; SET ASIDE. UNROLL PIZZA DOUGH, SHAPE INTO 16 X 10 RECTANGLE. BRUSH WITH MELTED BUTTER. SPREAD DIP MIXTURE EVENLY OVER TOP OF DOUGH; CUT INTO 24 STRIPS. TWIST. PLACE BREADSTICKS 1/2 INCH APART ON PREPARED BAKING SHEETS. BAKE 10 MINUTES OR UNTIL GOLDEN BROWN. Drop Biscuits From the kitchen of Logan Adams, Kappa Delta 1 1/2 C. SELF-RISING FLOUR APPROX. 1/2 C. DAIRY FRESH BUTTERMILK

1/2 C. OIL 2 TSP. SUGAR

ADD OIL TO FLOUR, STIR, THEN ADD ENOUGH BUTTERMILK TO MIX. DOUGH SHOULD BE SOFT ENOUGH TO DROP EASILY. DROP BY TABLESPOONS ONTO A PAN GREASED WITH BACON DRIPPINGS. SPOON JUST A DOT OR TWO OF BACON GREASE ON TOP OF EACH. BAKE IN 450 DEGREE OVEN. GRATED CHEESE MAY BE ADDED.

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Breads and Rolls Erin's Banana Bread From the kitchen of Erin Beebe, Alpha Gamma Delta 1/2 CUP BUTTER 2 EGGS 2 CUPS FLOUR 1/2 TSP SALT

1 CUP SUGAR 1 CUP BANANAS 1 TSP BAKING SODA

CREAM TOGETHER THE BUTTER AND SUGAR. ADD THE BEATEN EGGS AND SMASHED BANANAS. SIFT TOGETHER THE FLOUR, BAKING SODA, AND SALT. ADD SIFTED FLOUR MIXTURE TO BANANA BATTER ALTERNATELY WITH BUTTERMILK. BAKE AT 350 DEGREES FOR 1 - 1 1/2 HRS. IN LARGE LOAF PAN OR 45 MINUTES. IN SMALL LOAF PANS. Fluffy Rolls From the kitchen of Katie Stephens, Kappa Delta 1 CUP SHORTENING 2 EGGS 2 ENVELOPES YEAST 1 TSP SUGAR 6 CUPS PLAIN FLOUR

2/3 CUP SUGAR 1 CUP BOILING WATER 1 CUP WARM WATER 1 TBSP SALT

DISSOLVE YEAST IN 1 CUP OF WARM WATER AND ADD 1 TEASPOON SUGAR TO YEAST. LET STAND ABOUT 15 MINUTES BEFORE ADDING TO ROLL MIXTURE. CREAM SHORTENING AND SUGAR AND ADD EGGS AND MIX WELL. ADD SALT AND 2 CUPS FLOUR AND MIX, THEN ADD 1 CUP BOILING WATER AND 2 MORE CUPS FLOUR. ADD THE YEAST MIXTURE AND THE REST OF THE FLOUR. THE DOUGH WILL BE SOFT; DO NOT GET IT TOO STIFF OR THE ROLLS WILL NOT BE LIGHT. PLACE THE DOUGH IN A GREASED BOWL. COVER TIGHTLY WITH FOIL AND PLACE IN REFRIGERATOR OVERNIGHT. THE DOUGH WILL STIFFEN OVERNIGHT AND WILL BE EASY TO WORK WITH. THIS DOUGH DOES NOT HAVE TO BE KNEADED. MAKE INTO ROLLS AND LET THE DOUGH RISE FOR 2 HOURS IN A WARM PLACE BEFORE BAKING. BAKE AT 400 DEGREES FOR 15 TO 20 MINUTES. HELPFUL HINTS: DOUGH MUST BE SO SOFT YOU CAN SPOON IT INTO A BOWL WITH A SPATULA AFTER YOU HAVE COMPLETED MIXING IT. DOUGH MAY BE KEPT IN REFRIGERATOR A WEEK OR 10 DAYS IF YOU KEEP IT TIGHTLY COVERED. ROLLS CAN BE MADE AND KEPT IN REFRIGERATOR UNTIL TIME TO COOK. THEY CAN BE KEPT UP TO 2 DAYS. TAKE THE FOIL OFF AND LET THEM RISE BEFORE BAKING. YOU CAN MAKE THE ROLLS AND LET THEM COOL AND WRAP IN FOIL AND FREEZE THEM. TO SERVE, LET THEM THAW AND HEAT THEM IN FOIL AND THEY WILL TASTE LIKE FRESHLY BAKED ONES. Garlic Bread From the kitchen of Courtney Thompson, Kappa Kappa Gamma 1 (16OZ) LOAF UNSLICED FRENCH BREAD 1 CLOVE GARLIC, CRUSHED 1/4 TSP PEPPER

1/2 CUP BUTTER, SOFTENED 3 TBSP GRATED PARMESAN CHEESE DASH OF RED PEPPER

WATER

SLICE FRENCH BREAD DIAGONALLY INTO THIN SLICES. COMBINE REMAINING INGREDIENTS, EXCEPT WATER, STIRRING WELL, SPREAD BUTTER MIXTURE BETWEEN BREAD SLICES. PLACE LOAF ON AN UNGREASED BAKING SHEET; SPRINKLE BREAD WITH A FEW DROPS OF WATER. BAKE AT 350 FOR 10MIN. Garlic Breadsticks From the kitchen of Jessie Robertson, Kappa Kappa Gamma 1/2 CUP FAT FREE CREAM CHEESE, SOFTENED 1 CAN (11 OZ.) REFRIGERATED SOFT BREADSTICKS

1 TSP. GARLIC POWDER

MIX CREAM CHEESE AND GARLIC POWDER. UNROLL BREADSTICK DOUGH INTO 8 PIECES. SPREAD EACH PIECE WITH 1 TBSP. CREAM CHEESE MIXTURE. FOLD EACH PIECE OF DOUGH IN HALF; TWIST SLIGHTLY. PLACE ON UNGREASED COOKIE SHEET. BAKE AT 350 F FOR 15 MINUTES OR UNTIL GOLDEN BROWN Gingerbread From the kitchen of Molly Adkins, Alpha Chi Omega 1/2 C. SUGAR 1 EGG 2 1/2 C. SIFTED FLOUR 1 TSP. CINNAMON 1/2 TSP. CLOVES

1/2 C. BUTTER 1C. ALAGA SYRUP 1 1/2 TSP. SODA 1 TSP. GINGER 1 C. HOT WATER

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Breads and Rolls SIFT FLOUR, BAKING SODA, AND SPICES TOGETHER. CREAM SHORTENING AND SUGAR, THEN ADD BEATEN EGG, SYRUP, AND DRY INGREDIENTS. ADD HOT WATER LAST. BEAT WITH SPOON UNTIL SMOOTH. POUR INTO GREASED SHALLOW PAN AND BAKE IN MODERATE OVEN FOR 35 MINUTES OR UNTIL DONE. OPTIONAL: CAN BAKE IN LAYERS AND FROST WITH MILK FROSTING. Grandma's Best Custard From the kitchen of Kelly Blaser, Alpha Omicron Pi 3 EGGS 1/4 TSP SALT 1 TSP VANILLA

1/2 CUP SUGAR 3 CUPS SCALDED MILK NUTMEG

BEAT EGGS. THEN, BEAT IN SUGAR AND SALT. POUR MILK SLOWLY OVER EGGS BEATING WITH FORK TO KEEP SMOOTH. ADD VANILLA. POUR INTO BUTTERED CUPS. SPRINKLE WITH NUTMEG. SET IN SHALLOW PAN ON SHEET OF PAPER TOWELS. POUR IN HOT WATER 1 INCH DEEP. BAKE 350 DEG. ABOUT 30 MINUTES (SMALL CUPS). OR 400 DEG. FOR 20 MIN. TEST BY INSERTING KNIFE IN CENTER. IF IT COMES OUT CLEAN, ITS DONE. MAKES 6 SMALL CUPS. Grape Nut Bread From the kitchen of Emily Naman, Pi Beta Phi 1/2 CUP GRAPE NUTS 1/2 C. SUGAR 1/2 TBSP BAKING SODA 2 TBSP BAKING POWDER

1 CUP SOUR MILK 1/2 TBSP SALT 2 C. FLOUR 1 EGG

SOAK CEREAL AND MILK FOR TEN MINUTES ADD EGG AND SIFTED DRY INGREDIENTS. HOUR BAKE 45 MINUTES AT 350.

MIX UNTIL BLENDED PUT IN LOAF PAN. LET RISE FOR 1/2

Hush Puppies From the kitchen of Brooke Mcingvale, Alpha Chi Omega 3/4 C. YELLOW CORNMEAL 1/8 TSP. BAKING SODA 1/8 C. MILK 1/4 C. WATER

1/4 TSP. SALT 3 T. MINCED ONIONS 1/4 TSP. LEMON JUICE

MIX ALL INGREDIENTS TOGETHER. DROP IN TSP. BALLS INTO HOT GREASE UNTIL GOLDEN BROWN. Italian Bruschetta Bread From the kitchen of Jen Macy, Zeta Tau Alpha 6 SLICES ITALIAN BREAD/FRENCH BREAD 6 LG. FIRM RIPE TOMATOES, CHOPPED 1/4 C. MINCED FRESH BASIL LEAVES

4 TBSP. EXTRA VIRGIN OLIVE OIL SALT AND PEPPER 1 TBSP. BALSAMIC VINEGAR, OR TO TASTE

PREHEAT THE BROILER. ARRANGE THE SLICES OF BREAD ON A BAKING SHEET AND BROIL 5 INCHES FROM THE HEAT UNTIL LIGHTLY BROWNED. TURN AND BROWN THE OTHER SIDE. IN A SMALL BOWL, COMBINE THE OLIVE OIL, TOMATOES, SALT, AND STIR IN THE BASIL AND VINEGAR. TOP THE TOASTED SLICES WITH THE TOMATO MIXTURE. SERVES 6. Low-Calorie Quick Jalapeno Corn Bread From the kitchen of Mollie Blackwood, Chi Omega 1/2 C. SELF-RISING FLOUR 1/2 CUP NON-FAT MILK 1 EGG WHITE 1 TBS. PICKLED JALAPENO JUICE

1/2 C. SELF RISING CORNMEAL 1 TBS. MELTED BUTTER 1 1/2 TBS. CHOPPED PICKLED JALAPENOS

PREHEAT OVEN TO 400 DEGREES F. COMBINE FLOUR, CORNMEAL, BAKING POWDER AND SALT IN A LARGE BOWL. SET ASIDE. IN A SEPARATE SMALLER BOWL, WHISK TOGETHER MILK, BUTTER, EGG WHITE, JALAPENOS AND JALAPENO JUICE. POUR WET INGREDIENTS OVER DRY AND USING A FORK, STIR UNTIL JUST COMBINED. DO NOT OVER MIX. SPREAD BATTER EVENLY INTO NON-STICK 9 INCH SQUARE CAKE PAN AND BAKE 20-25 MINUTES OR UNTIL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. CUT INTO SQUARES AND SERVE IMMEDIATELY.

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Breads and Rolls Lower Fat Banana Nut Bread From the kitchen of Whitney Webb, Chi Omega 3/4 CUP FAT FREE SOUR CREAM 1/4 CUP CHOPPED WALNUTS 2 TSP BAKING POWDER 6 VERY RIPE BANANAS, MASHED 1 TBSP VANILLA EXTRACT 2/3 CUP PACKED LIGHT BROWN SUGAR

4 EGG WHITES 1/3 CUP RAISINS (OPTIONAL) 2 TSP BAKING SODA 2 TBSP REDUCED FAT MARGARINE 1 TSP SALT 4 CUPS UNBLEACHED ALL-PURPOSE FLOUR

PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C). LIGHTLY SPRAY TWO 8X4X2 INCH LOAF PANS WITH A NON-STICK COOKING SPRAY. COMBINE THE FAT FREE SOUR CREAM, EGG WHITES, VANILLA, BANANAS AND MARGARINE AND MIX ON MEDIUM SPEED OF ELECTRIC MIXER UNTIL SMOOTH, CREAMY AND WELL BLENDED. SIFT THE FLOUR, BAKING POWDER, BAKING SODA, SALT AND LIGHT BROWN SUGAR INTO THE BANANA MIXTURE. STIR WITH A SPOON UNTIL COMBINED. ADD MORE FLOUR IF NECESSARY UNTIL A THICK AND RATHER RESISTANT DOUGH IS FORMED. FOLD IN THE OPTIONAL NUTS AND RAISINS. MIX FOR 1 MINUTE ON THE LOW SPEED OF AN ELECTRIC MIXER. DIVIDE DOUGH EVENLY BETWEEN THE TWO LOAF PANS. BAKE AT 375 DEGREES F (190 DEGREES C) UNTIL GOLDEN AND THE CENTER TESTS DONE. REMOVE BREADS FROM PANS IMMEDIATELY AND ALLOW TO COOL ON A RACK BEFORE SLICING. Melt Away Muffins From the kitchen of Anna Melton, Phi Mu 2 CUPS SELF-RISING FLOUR 1 CUP SOUR CREAM

1 CUP MELTED BUTTER OR MARGARINE

COMBINE ALL INGREDIENTS AND MIX WITH A FORK UNTIL INGREDIENTS ARE JUST BLENDED. PUT BATTER IN GREASED MINI-MUFFIN CUPS. BAKE IN A PREHEATED OVEN AT 375 DEGREES FOR 20-25 MINUTES OR UNTIL LIGHTLY BROWNED. VARIATION: FOR CHEESE MELT AWAY MUFFINS: ADD 1 CUP GRATED CHEDDAR CHEESE TO INGREDIENTS AND BAKE AS ABOVE. FREEZES WELL. MAKES 40-48 MUFFINS Mexican Cornbread From the kitchen of Lindsay Reese, Delta Gamma 1 CUP SELF-RISING CORN MEAL 2 EGGS 1 LB. HAMBURGER MEAT 1 LARGE ONION

1 CUP SWEET MILK 1 CAN CREAM STYLE CORN (SMALL) 8 OZ. MILD CHEDDAR CHEESE 2 SMALL JALAPENO PEPPERS (CUT FINE)

MIX CORN MEAL, MILK, EGGS, AND CORN WELL. SET MIXTURE ASIDE. FRY HAMBURGER MEAT AND DRAIN ON PAPER TOWEL. GRATE CHEESE. PUT HALF OF THE CORN MEAL MIXTURE IN LARGE SKILLET. ADD THE DRAINED HAMBURGER MEAT EVENLY ON TOP. ADD CHEESE, ONIONS, AND PEPPERS. ADD THE REST OF THE CORN MEAL MIXTURE OVER TOP. BAKE AT 350 FOR 30 TO 50 MINUTES UNTIL BROWN. Mexican Cornbread From the kitchen of Amanda Hodges, Alpha Gamma Delta 1 1/2 CUPS MEAL 2 EGGS 3/4 CUP OIL 1 1/2 CUPS GRATED CHEDDAR CHEESE 1 TSP SALT 3 SMALL JALAPENO PEPPERS CHOPPED

1 TBSP FLOUR 1 CUP BUTTERMILK 1/2 CAN CREAM STYLE CORN 3 TSP BAKING POWDER 1 HEAPING TBSP SOUR CREAM

PUT OIL IN CAST IRON SKILLET AND PLACE IN OVEN. PREHEAT OVEN TO 400 DEGREES. WHILE OIL IS PREHEATING, MIX ALL OTHER INGREDIENTS TOGETHER IN GLASS MIXING BOWL (HOT OIL WILL MELT PLASTIC BOWL). WHEN OVEN REACHES 400, USING POTHOLDER, CAREFULLY POUR HOT OIL IN CORNBREAD BATTER MIXTURE AND STIR WELL. THEN POUR MIXTURE INTO PREHEATED SKILLET AND PLACE BACK IN THE OVEN. TURN OVEN DOWN TO 350 & BAKE ABOUT 45 MINUTES UNTIL GOLDEN BROWN. Mexican Cornbread From the kitchen of Catherine Richards, Alpha Omicron Pi 3 CUPS SELF RISING MEAL 1 2/3 CUP SWEET MILK 1 ツス CUP VEGETABLE OIL 7 JALAPEテ前S (CHOPPED) 1 ツス CUP SHREDDED SHARP CHEDDAR CHEESE

3 BEATEN EGGS 3 TSP SUGAR 1 CAN CREAM STYLE CORN 1 LARGE ONION (CHOPPED)

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Breads and Rolls MIX THE MEAL AND SUGAR TOGETHER. ADD ALL OTHER INGREDIENTS. WITH MEAL. BAKE AT 375 FOR 35-49 MINUTES.

BAKE IN A 9X13 BAKING PAN THAT HAS BEEN GREASED AND DUSTED

Mini Cheese Biscuits From the kitchen of Lindsey Westbrook, Alpha Delta Pi 2 CUPS BISCUIT/BAKING MIX 2 GARLIC CLOVES, MINCED 2 TBSP BUTTER OR MARGARINE, MELTED

1/2 CUP SHREDDED CHEDDAR CHEESE 2/3 CUP MILK 1/4 TSP. GARLIC POWDER

COMBINE BISCUIT MIX, CHEESE AND GARLIC IN A BOWL. WITH A FORK, STIR IN MILK JUST UNTIL MOISTENED. DROP BY ROUNDED TABLESPOONFULS ONTO A LIGHTLY GREASED BAKING SHEET. BAKE AT 450 DEGREES FOR 9-11 MINUTES OR UNTIL GOLDEN BROWN. COMBINE BUTTER AND GARLIC POWDER; BRUSH OVER BISCUITS. MAKES ABOUT 1 DOZEN. Mini Chocolate Chip Muffins From the kitchen of Kelly Blaser, Alpha Omicron Pi 1 CUP CHUNKY PEANUT BUTTER 1/3 CUP SUGAR 1 CUP MILK 1 TBSP BAKING POWDER 1/2 CUP MINI CHOCOLATE CHIPS

1 EGG 1/3 CUP BROWN SUGAR 1 1/2 CUPS FLOUR 1/4 TSP SALT

PREHEAT OVEN TO 375 DEGREES F. LINE MINI MUFFIN TINS WITH PAPER CUPS. IN A MIXER WITH A WHIP ATTACHMENT, MIX TOGETHER THE PEANUT BUTTER, EGG, AND SUGARS UNTIL SMOOTH. ADD MILK IN 3 ADDITIONS, MIXING WELL EACH TIME. STIR THE FLOUR, BAKING POWDER, AND SALT TOGETHER AND ADD TO THE PEANUT BUTTER MIXTURE. MIX ON LOW JUST UNTIL THE FLOUR DISAPPEARS. STIR IN THE CHOCOLATE CHIPS. SPOON INTO MUFFIN CUPS FILLING 3/4 FULL (A SMALL ICE CREAM SCOOP WORKS WELL FOR THIS) AND BAKE UNTIL PUFFED UP AND FIRM ON TOP, ABOUT 10 TO 15 MINUTES. COOL IN THE PAN. Monkey Bread From the kitchen of Amanda Barrett, Kappa Kappa Gamma & Melanie Tew, Alpha Omicron Pi 2 PACKAGES DRY YEAST 1 EGG 1/2 TSP. SALT 1 STICK OLEO

1 CUP LUKEWARM WATER 4 TBSP. SUGAR 3 1/2 CUPS FLOUR

DISSOLVE YEAST INTO LUKEWARM WATER; ADD EGG, SUGAR, SALT, AND FLOUR. LET RISE FOR 45 MINUTES. PUNCH DOWN; ROLL OUT TO INCH AND CUT INTO STRIPS. MELT OLEO AND DIP STRIPS. PLACE STRIPS IN PAN; LET RISE FOR 20 MINUTES. BAKE FOR 30 MINUTES AT 325 DEGREES.

1/4

Monkey Bread From the kitchen of Bailey Fiveash, Sigma Kappa ; Stephanie Whitlow, Phi Mu; Kelly Smith, Alpha Xi Delta; Katie Stephens, Kappa Delta; Courtney Thompson, Kappa Kappa Gamma; Lindsey Carswell, Alpha Gamma Delta; & Michelle Gentry, Alpha Chi Omega 3 10 OZ. CANS BUTTERMILK BISCUITS 1 STICK MARGARINE 1C. CHOPPED NUTS, OPTIONAL

2 TSP. CINNAMON 1 C. SUGAR 1 C. BROWN SUGAR

PREHEAT OVEN TO 350 DEGREES. CUT BISCUITS INTO QUARTERS. COMBINE SUGAR AND CINNAMON IN A BAG. SHAKE BISCUIT QUARTERS IN CINNAMON, SUGAR MIXTURE AND LAYER IN A GREASED TUBE OR BUNDT PAN. SPRINKLE NUTS BETWEEN EACH LAYER. MELT MARGARINE AND BROWN SUGAR; THEN BOIL FOR ONE MINUTE. POUR MIXTURE OVER THE BISCUITS. BAKE FOR 35 MINUTES. LET STAND 10 MINUTES BEFORE REMOVING FROM PAN. TO SERVE-TAKE A PINCH AND EAT!! Nonnie's Cornbread From the kitchen of Taylor Singletary, Alpha Chi Omega 1 1/4 C. WHITE CORNBREAD 1 TSP. SALT 1 T. BAKING POWDER BUTTERMILK, ENOUGH UNTIL EASY TO STIR

3/4 C. FLOUR 1/4 TSP. SODA 1 EGG

MIX CORNBREAD, FLOUR, SALT, SODA, BAKING POWDER, EGG AND BUTTERMILK VIGOROUSLY. POUR INTO HOT GREASED 9-IN. SQUARE PAN. BAKE 425 FOR 30 MINUTES.

AT

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Breads and Rolls

Oatmeal Chocolate Chip Muffins From the kitchen of Stephanie Jones, Alpha Omicron Pi 1 1/4 CUPS QUICK COOKING OATS 1 EGG 3/4 CUP PACKED BROWN SUGAR 1 CUP CHOPPED PECANS 4 TSP BAKING POWDER

1 1/4 CUPS MILK 1/2 CUP VEGETABLE OIL 3/4 CUP SEMISWEET CHOCOLATE CHIPS 1 1/4 CUPS ALL-PURPOSE FLOUR 1 TSP SALT

COMBINE OATS AND MILK AND ALLOW TO STAND FOR 15 MINUTES. PREHEAT OVEN TO 400 DEGREES F (205 DEGREES C). GREASE EACH CUP OF ONE 12-CUP MUFFIN TIN. STIR EGG, OIL, 1/2 CUP OF THE BROWN SUGAR, CHOCOLATE CHIPS AND 1/2 CUP OF THE PECANS INTO THE OAT AND MILK MIXTURE. COMBINE FLOUR, BAKING POWDER AND SALT. ADD OAT MIXTURE TO FLOUR MIXTURE, STIRRING UNTIL JUST MOIST. FILL EACH CUP OF ONE 12-CUP MUFFIN TIN 2/3 FULL. SPRINKLE TOPS WITH THE REMAINING BROWN SUGAR AND PECANS. BAKE AT 400 DEGREES F (205 DEGREES C) FOR 20 TO 25 MINUTES. Parker House Rolls From the kitchen of Brittney Wise, Alpha Delta Pi 6 CUPS ALL-PURPOSE FLOUR (ABOUT) 2 TSP SALT 1 CUP MARGARINE OR BUTTER (2 STICKS), SOFTENED

1/2 CUP SUGAR 2 PACKAGES ACTIVE DRY YEAST 1 LARGE EGG

IN A LARGE BOWL, COMBINE 2 1/4 CUPS FLOUR, SUGAR, SALT, AND YEAST; ADD 1/2 CUP MARGARINE OR BUTTER (1 STICK). WITH MIXER AT LOW SPEED, GRADUALLY POUR 2 CUPS HOT TAP WATER (120 DEGREES F TO 130 DEGREES F.) INTO DRY INGREDIENTS. ADD EGG; INCREASE SPEED TO MEDIUM; BEAT 2 MINUTES, SCRAPING BOWL WITH RUBBER SPATULA. BEAT IN 3/4 CUP FLOUR OR ENOUGH TO MAKE A THICK BATTER; CONTINUE BEATING 2 MINUTES, OCCASIONALLY SCRAPING BOWL. WITH SPOON, STIR IN ENOUGH ADDITIONAL FLOUR (ABOUT 2 1/2 CUPS) TO MAKE A SOFT DOUGH. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT 10 MINUTES, WORKING IN MORE FLOUR (ABOUT 1/2 CUP) WHILE KNEADING. SHAPE DOUGH INTO A BALL AND PLACE IN GREASED LARGE BOWL, TURNING OVER SO THAT TOP OF DOUGH IS GREASED. COVER WITH TOWEL; LET RISE IN WARM PLACE (80 TO 85 DEGREES F.) UNTIL DOUBLED, ABOUT 1 1/2 HOURS. (DOUGH IS DOUBLED WHEN 2 FINGERS PRESSED INTO DOUGH LEAVE A DENT.) PUNCH DOWN DOUGH BY PUSHING DOWN THE CENTER OR DOUGH WITH FIST, THEN PUSHING EDGES OF DOUGH INTO CENTER. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE; KNEAD LIGHTLY TO MAKE SMOOTH BALL, COVER WITH BOWL FOR 15 MINUTES, AND LET DOUGH REST. PREHEAT OVEN TO 400 DEGREES F. IN 17 1/4-INCH BY 11 1/2-INCH ROASTING PAN, OVER LOW HEAT, MELT REMAINING 1/2 CUP MARGARINE OR BUTTER; TILT PAN TO GREASE BOTTOM. ON LIGHTLY FLOURED SURFACE WITH FLOURED ROLLING PIN, ROLL DOUGH 1/2 INCH THICK. WITH FLOURED 2 3/4-INCH ROUND CUTTER, CUT DOUGH INTO CIRCLES. HOLDING DOUGH CIRCLE BY THE EDGE, DIP BOTH SIDES INTO MELTED MARGARINE OR BUTTER PAN; FOLD IN HALF. ARRANGE FOLDED DOUGH IN ROWS IN PANS, EACH NEARLY TOUCHING THE OTHER. COVER PAN WITH TOWEL; LET DOUGH RISE IN WARM PLACE UNTIL DOUBLED, ABOUT 40 MINUTES. BAKE ROLLS FOR 15 TO 18 MINUTES UNTIL BROWNED. Parmesan Bread From the kitchen of Carrie Weaver, Delta Gamma 1 PIECE OF BREAD SALT

BUTTER SPRAY PARMESAN CHEESE

SPRAY BREAD WITH BUTTER SPRAY. SPRINKLE SALT ON BREAD. SPRINKLE CHEESE ON THE BREAD. ENJOY!!! Peanut Butter Bread From the kitchen of Annon Bryant, Alpha Gamma Delta 1 1/2 C. MILK 2 C. SELF RISING FLOUR

1/2 C. PEANUT BUTTER 1/3 C. SUGAR

COMBINE DRY INGREDIENTS. ADD MILK AND PEANUT BUTTER. POUR INTO GREASED LOAF PAN. BAKE ABOUT 50 MINUTES. Pineapple Biscuits From the kitchen of Annon Bryant, Alpha Gamma Delta 1 10 CT. CAN BISCUITS 1 C. BROWN SUGAR CHERRIES (OPTIONAL)

10 OZ CRUSHED PINEAPPLE, DRAINED (RESERVE JUICE) 1/2 STICK SOFTENED BUTTER

MIX TOGETHER PINEAPPLE, SUGAR AND BUTTER. PLACE IN MIXTURE IN BOTTOM OF MUFFIN TIN. OVER BISCUIT. BAKE ACCORDING TO PKG. DIRECTIONS.

PLACE BISCUIT OVER MIXTURE. DRIZZLE JUICE

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Breads and Rolls Poppy Seed Bread From the kitchen of Heather Davies, Delta Delta Delta 1 BOX BETTY CROCKER BUTTER PECAN CAKE MIX 1/2 CUP OIL 3 EGGS

1 BOX ROYAL TOASTED COCONUT PUDDING 1 CUP WARM WATER 1/4 CUP POPPY SEEDS

COMBINE ALL INGREDIENTS, PLACE IN TWO LOAF PANS AND BAKE AT 350 DEGREES FOR 35-45 MINUTES. Poppy Seed Bread From the kitchen of Ashley Anderton, Sigma Kappa 3 EGGS 2 1/4 CUP SUGAR 1/2 TSP SALT 1 1/2 TSP BAKING POWDER 1 1/2 TSP BUTTER EXTRACT 1 1/2 CUPS MILK 3/4 CUP POWDERED SUGAR 1/2 TSP BUTTER EXTRACT

1 1/8 CUPS OIL 3 CUPS FLOUR 1 1/2 TBL POPPY SEEDS 1 1/2 TSP ALMOND EXTRACT 1 1/2 TSP VANILLA EXTRACT 1/4 CUP ORANGE JUICE 1/2 TSP ALMOND EXTRACT 1/2 TSP VANILLA EXTRACT

PREHEAT OVEN TO 350 DEGREES. MIX EGGS, OIL AND SUGAR. MIX DRY INGREDIENTS AND ADD TO EGG MIXTURE. ADD OTHER INGREDIENTS. GREASE AND FLOUR 2 LOAF PANS OR 1 BUNDT PAN. POUR IN BATTER AND BAKE FOR 1 HOUR AT 350 DEGREES. COOL. LEAVE THE BREAD IN THE PANS TO ADD THE GLAZE. GLAZE: MIX THE ORANGE JUICE, POWDERED SUGAR, AND 1/2 TSP. OF EACH EXTRACT. POUR OVER BREAD AND SOAK OVERNIGHT. Pumpkin and Chocolate Chip Muffins/Bread From the kitchen of Marianne Bailey, Zeta Tau Alpha 2 1/2 CUP SUGAR 1/2 CUP MARGARINE 1-16OZ CAN SOLID PACK PUMPKIN 1 TSP SALT 1/2 TSP BAKING POWDER 1 CUP CHOPPED NUTS (PECANS)

8 OZ. CREAM CHEESE SOFTENED 4 EGGS 3 1/2 CUPS FLOUR 1 TSP CINNAMON 1/4 TSP GROUND CLOVES 1 + CUP MINI CHOCOLATE CHIPS

PREHEAT OVEN TO 350 DEGREES. MIX SUGAR, CREAM CHEESE, AND MARGARINE UNTIL BLENDED. ADD EGGS, ONE AT A TIME, MIXING AFTER EACH ONE. IN ANOTHER BOWL, COMBINE ALL DRY INGREDIENTS AND THEN ADD SLOWLY TO SUGAR, CREAM CHEESE MIXTURE. FOLD IN NUTS AND CHOCOLATE CHIPS. POUR INTO 2 GREASED AND FLOURED 9X5 INCH LOAF PANS- BAKE 1 HOUR. OR POUR INTO 3-4 MINI LOAF PANS- BAKE 45 MINUTES. OR POUR INTO MINI MUFFIN PANS- BAKE 10-15 MINUTES. COOL 5 MINUTES THEN ENJOY! Pumpkin Bread From the kitchen of Tiffany Miller, Phi Mu 3 CUPS SUGAR 4 EGGS 2/3 CUP WATER 2 TSP S BAKING SODA 1 TSP GROUND CINNAMON

1 CUP VEGETABLE OIL 2 CUPS CANNED PUMPKIN 3 1/3 CUPS ALL PURPOSE FLOUR 1 1/2 TSP SALT 1 TSP GROUND NUTMEG

PREHEAT OVEN 350 DEGREES. GREASE AND FLOUR TWO LOAF PANS. MIX SUGAR AND OIL WITH MIXER. ADD EGGS AND BLEND. MAINING INGREDIENTS AND ADD SLOWLY. FILL PANS EQUALLY AND BAKE FOR 1 HOUR OR UNTILL GOLDEN BROWN.

COMBINE RE-

Pumpkin Cranberry Bread From the kitchen of Melissa Parker, Alpha Delta Pi 3 CUPS ALL-PURPOSE FLOUR 2 TSP BAKING SODA 3 CUPS GRANULATED SUGAR 4 EGGS 1/2 CUP ORANGE JUICE

5 TSP PUMPKIN PIE SPICE 1 1/2 TSP SALT 1 (15 OZ) CAN LIBBY'S® 100% PURE PUMPKIN 4 EGGS 1 CUP FRESH OR FROZEN CRANBERRIES

PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). GREASE AND FLOUR TWO 9 X 5-INCH LOAF PANS. COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT IN LARGE BOWL. COMBINE SUGAR, PUMPKIN, EGGS, VEGETABLE OIL AND ORANGE JUICE IN LARGE MIXER BOWL; BEAT UN-

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Breads and Rolls TIL JUST BLENDED. ADD PUMPKIN MIXTURE TO FLOUR MIXTURE; STIR JUST UNTIL MOISTENED. FOLD IN CRANBERRIES. SPOON BATTER INTO PREPARED LOAF PANS. BAKE FOR 60 TO 65 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PANS ON WIRE RACKS FOR 10 MINUTES; REMOVE TO WIRE RACKS TO COOL COMPLETELY.

Pumpkin Muffins From the kitchen of Elena Bahar, Delta Gamma 4 CUPS ALL-PURPOSE FLOUR 2-1/4 TSP BAKING POWDER 1 TSP SALT 1/2 TSP GROUND NUTMEG 2 CUPS GRANULATED SUGAR 10 TBSP (1 1/4 STICKS) COLD UNSALTED BUTTER ~ CUT INTO SMALL CUBES 2-1/4 CUPS PUMPKIN PUREE, FRESH OR CANNED 2 TSP VANILLA EXTRACT

1 TBSP GROUND CINNAMON 2-1/4 TSP BAKING SODA 1/2 TSP GROUND GINGER 1/8 TSP GROUND CLOVES 2 CUPS FIRMLY PACKED DARK BROWN SUGAR 6 LARGE EGGS 3/4 CUP MILK 2-2/3 CUPS CHOPPED WALNUT, TOASTED

TO PREPARE PUMPKIN PUREE, PREHEAT THE OVEN TO 375. CUT 1 SUGAR PUMPKIN IN HALF AND SCOOP OUT THE SEEDS. PLACE THE PUMPKIN HALVES CUT-SIDE DOWN IN A ROASTING PAN. ADD 1 CUP WATER TO THE PAN AND BAKE FOR 45 MINUTES OR UNTIL THE SKIN WRINKLES. REMOVE THE PUMPKIN FROM THE PAN. WHEN COOL ENOUGH TO HANDLE, SCOOP OUT THE FLESH. PRESS THE FLESH THROUGH A FINE SIEVE SET OVER A BOWL. CLEAN THE SIEVE, THEN LINE IT WITH A DOUBLE LAYER OF CHEESECLOTH AND SET IT OVER ANOTHER BOWL. SPOON THE PUREE INTO THE SIEVE AND DRAIN IN THE REFRIGERATOR OVERNIGHT. MORE PUMPKIN PUREE INFO. PREHEAT THE OVEN TO 375 DEGREES. BUTTER TWENTY-FOUR 21/2” (1/2-CUP) MUFFIN PAN CUPS. IN THE BOWL OF A HEAVY-DUTY MIXER, SIFT TOGETHER THE FLOUR, CINNAMON, BAKING POWDER, BAKING SODA, SALT, GINGER, NUTMEG, AND CLOVES. STIR IN THE GRANULATED AND BROWN SUGARS. ADD THE BUTTER WITH THE FLOUR MIXTURE AND TOSS. WITH A PADDLE ATTACH­MENT AT LOW SPEED, MIX THE BUTTER INTO THE FLOUR MIXTURE UNTIL THE MIXTURE RESEMBLES A COARSE MEAL. IN A MEDIUM BOWL, WHISK THE EGGS; STIR INTO THE FLOUR MIXTURE. STIR IN THE PUMPKIN PUREE, MILK, AND VANILLA, JUST UNTIL BLENDED. WITH A RUBBER SPATULA, FOLD IN THE WALNUTS. SPOON THE BATTER EVENLY INTO THE PREPARED MUFFIN-PAN CUPS. BAKE 15 TO 20 MINUTES, ROTATING THE MUFFIN PANS BETWEEN THE UPPER AND LOWER OVEN RACKS HALFWAY THROUGH BAKING, UNTIL A WOODEN SKEWER INSERTED IN THE CENTER OF A MUFFIN COMES OUT CLEAN. COOL THE MUFFINS IN THE PANS 5 MINUTES. REMOVE THE MUFFINS FROM THE PANS AND COOL COMPLETELY ON WIRE RACKS. Quick and Easy Rolls From the kitchen of Joy Beth Bodie, Alpha Gamma Delta 1 1/2 STICKS MELTED BUTTER 1/2 PINT SOUR CREAM

2 CUPS SELF-RISING FLOUR

MIX WELL. PUT IN UNGREASED MUFFIN TINS. BAKE AT 325 DEGREES FOR 10 MINUTES (SMALL TINS) OR 20 MINUTES (LARGE TINS). Raisin Bran Muffins From the kitchen of Lindsey Ferguson, Zeta Tau Alpha 1 (15 OZ) BOX RAISIN BRAN CEREAL 3 CUPS SUGAR 1 TSP SALT 1 QT BUTTERMILK1 CUP OIL

5 CUPS PLAIN FLOUR 4 EGGS (WELL BEATEN) 5 TSP BAKING SODA

MIX ALL INGREDIENTS WELL. SPOON MIXTURE INTO MUFFIN PAN AND BAKE AT 350 DEGREES FOR 20 MINUTES. Rolls From the kitchen of Courtney Thompson, Kappa Kappa Gamma 2 STICKS BUTTER 2 OZ. SOUR CREAM

2 CUPS SELF RISING FLOUR

CUT BUTTER INTO FLOUR, ADD SOUR CREAM, DROP BY TOP IN SMALL UNGREASED MUFFIN TINS. BAKE AT 425 FOR 15-18MIN Rye Bread Recipe From the kitchen of Meagan Harrington, Zeta Tau Alpha FLEISCHMANN'S YEAST 2 CUPS LUKEWARM WATER 1½ CUPS SIFTED WHITE FLOUR 1 TBSP SALT

1 CUP OF MILK, SCALDED AND COOLED 5 CUPS RYE FLOUR 1 TBSP LARD OR BUTTER, MELTED

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Breads and Rolls DISSOLVE YEAST IN LUKEWARM LIQUID, ADD TWO AND ONE-HALF CUPS RYE FLOUR, OR ENOUGH TO MAKE SPONGE. BEAT WELL. COVER AND SET ASIDE IN A WARM PLACE, FREE FROM DRAUGHT TO RISE ABOUT TWO HOURS. WHEN LIGHT, ADD WHITE FLOUR, LARD OR BUTTER, REST OF RYE FLOUR, OR ENOUGH TO MAKE A SOFT DOUGH, AND THE SALT. TURN ON A BOARD AND KNEAD, OR POUND IT FIVE MINUTES. PLACE IN GREASED BOWL, COVER AND LET RISE UNTIL DOUBLE IN BULK--ABOUT TWO HOURS. TURN ON BOARD AND SHAPE INTO LONG LOAVES. PLACE IN SHALLOW PANS, COVER AND LET RISE AGAIN UNTIL LIGHT--ABOUT ONE HOUR. BRUSH WITH WHITE OF EGG AND WATER, TO GLAZE. WITH SHARP KNIFE CUT LIGHTLY THREE STROKES DIAGONALLY ACROSS TOP, AND PLACE IN OVEN. BAKE IN SLOWER OVEN THAN FOR WHITE BREAD. CARAWAY SEED MAY BE USED IF DESIRED. NOTE:--BY ADDING ONE-HALF CUP OF SOUR DOUGH, LEFT FROM PREVIOUS BAKING, AN ACID FLAVOR IS OBTAINED, WHICH IS CONSIDERED BY MANY A GREAT IMPROVEMENT. THIS SHOULD BE ADDED TO THE SPONGE. Simple Sour Cream Cat Heads From the kitchen of Lindsey Ellison, Alpha Omicron Pi 1 STICK BUTTER, SOFTENED 1 PINT SOUR CREAM

1 CUP SELF-RISING FLOUR PAM OR SIMILAR SPRAY

PREHEAT OVEN TO 350 . COMBINE ALL INGREDIENTS AND MIX WELL. SPRAY MINIATURE MUFFIN TINS WITH PAM AND FILL WITH BATTER ABOUT 2/3 OF THE WAY. BAKE FOR 20-25 MINUTES UNTIL GOLDEN BROWN. SERVE HOT. THESE CAN BE BAKED AHEAD OF TIME AND REHEATED. Sour Cream Muffins From the kitchen of Janye Hines, Alpha Omicron Pi 1 STICK OF REAL BUTTER ½ CUP SOUR CREAM

1 CUP OF SELF RISING FLOUR

MIX ALL INGREDIENTS AND SPOON INTO MUFFIN TINS. BAKE 20 MINUTES AT 350. Spinach Bread From the kitchen of Ashley Anderton, Sigma Kappa 1 LOAF OF FRENCH BREAD 2 BOXES CHOPPED SPINACH, THAWED

8 OZ. PACKAGE CREAM CHEESE, SOFTENED 1 STICK BUTTER, MELTED MARINATED ARTICHOKES (OPTIONAL) PARMESAN CHEESE, GRATED

GARLIC POWDER OR CHOPPED GARLIC TO TASTE OLIVE OIL MOZZARELLA CHEESE, GRATED

MIX TOGETHER THE CREAM CHEESE, SPINACH, BUTTER, GARLIC AND ARTICHOKES. SLICE BREAD LENGTHWISE (MAY BE CUT INTO INDIVIDUAL SLICES INSTEAD). BRUSH BREAD WITH SMALL AMOUNT OF OLIVE OIL. SPREAD MIXTURE ONTO BREAD. SPRINKLE WITH PARMESAN CHEESE. TOP WITH MOZZARELLA CHEESE. BAKE AT 350 DEGREES UNCOVERED UNTIL HOT AND BUBBLY. Spoon Bread From the kitchen of Emily Naman, Pi Beta Phi 1 QT MILK 1 TSP SALT 2 TBSP SUGAR

4 EGGS 1/4 CUP BUTTER 1CUP YELLOW CORN MEAL

SCALD MILK IN A DOUBLE BOILER GRADUALLY STIR IN MEAL. COOK UNTIL THICK, ADD BUTTER, SALT, SUGAR, AND BEATEN YOLKS. REMOVE FROM HEAT GOLD IN STIFFLY BEATEN WHITES. POUR INTO GREASED BAKING DISH SET IN PAN OF HOT WATER BAKE AT 325 FOR ABOUT HOUR OR UNTIL FIRM. Strawberry Bread From the kitchen of Mallory Cadrette, Chi Omega & Catherine Richards, Alpha Omicron Pi 3 CUPS PLAIN FLOUR 1 TSP SODA 1 TSP CINNAMON 1 ½ CUPS VEGETABLE OIL IN A MIXING BOWL COMBINE DRY INGREDIENTS. FOR 1 HOUR. LET COOL BEFORE REMOVING.

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2 CUPS SUGAR 1 TSP SALT 4 EGGS, WELL-BEATEN 20-OZ. OF FROZEN STRAWBERRIES, THAWED AND PUREED ADD OTHER INGREDIENTS AND BLEND WELL. POUR BATTER INTO 2 LOAF PANS. BAKE AT 350

There’s a Tiger in the Kitchen!


Breads and Rolls Super Cinnamon Buns From the kitchen of Katie Cloude, Delta Gamma 20 UNBAKED FROZEN DINNER ROLLS 1/4 CUP INSTANT VANILLA PUDDING MIX 3/4 CUP RAISINS

1 CUP BROWN SUGAR 2 TSP GROUND CINNAMON 1/3 CUP BUTTER, MELTED

LIGHTLY GREASE A 10 INCH BUNDT CAKE PAN. PLACE FROZEN ROLLS INTO PAN AND SPRINKLE WITH BROWN SUGAR, PUDDING MIX, GROUND CINNAMON AND RAISINS. POUR MELTED BUTTER OVER ROLLS. COVER WITH A CLEAN, DAMP CLOTH AND LEAVE OVERNIGHT AT ROOM TEMPERATURE. IN THE MORNING, PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). BAKE ROLLS FOR 25 MINUTES, UNTIL GOLDEN BROWN. TURN ROLLS OUT ONTO A SERVING PLATE AND SERVE WARM. Sweet Cornbread Dish From the kitchen of Lydia Knizley, Alpha Gamma Delta 2 BOXES JIFFY CORNBREAD MIX 1/2 CUP SOUR CREAM 1 CAN CREAM CORN 1 SLEEVE RITZ CRACKERS

3 EGGS 1 STICK BUTTER 1 CAN WHOLE KERNEL CORN SOME SALT

PREHEAT OVEN TO 350 F. IN A BOWL MIX BUTTER, SOUR CREAM, EGGS, JIFFY CORNBREAD MIX, WHOLE KERNEL CORN, AND CREAM CORN. POUR INTO MEDIUM SIZE OVEN SAFE TRAY. CRUSH SLEEVE OF RITZ CRACKERS AND SPRINKLE ON TOP. SPRINKLE A LITTLE SALT ON THE TOP TO SEASON. BAKE AT 350 FOR 30-45 MINUTES (DEEPER DISHES MAY TAKE LONGER). Sweet Raisin Roll Ups From the kitchen of Ashley Wurst, Delta Zeta 3/4 CUP RAISINS 2 TBSP HONEY 1 TSP CINNAMON

1/4 CUP SOUR CREAM 3 TBSP BUTTER -- SOFTENED AND DIVIDED 1 TUBE CANNED BISCUITS

IN A BOWL, COMBINE THE RAISINS, SOUR CREAM, HONEY, 2 TBSP BUTTER, CINNAMON; SET ASIDE. SEPARATE BISCUIT DOUGH INTO 10 PIECES. ROLL EACH PIECE INTO A 6 INCH OVAL. PLACE A TBSP OF RAISIN MIXTURE ON EACH BISCUIT. ROLL UP JELLY-ROLL STYLE PLACE ON AN UNGREASED COOKIE SHEET. MELT REMAINING BUTTER, BRUSH OVER DOUGH. BAKE AT 375 FOR 12-14 MINUTES. Tiger Bread From the kitchen of Kelly Keasler, Alpha Omicron Pi 1/2 C. CHOPPED PECANS 1 C. BROWN SUGAR 3(10) CANNED BISCUITS

1 T. GROUND CINNAMON 1/2 C. SUGAR 1/2 C. BUTTER, MELTED

SPRINKLE PECANS IN BOTTOM OF WELL-GREASED 10" BUNDT PAN. COMBINE SUGAR AND CINNAMON IN A ZIP-LOCK BAG. CUT THE THIRTY BISCUITS INTO QUARTERS. PLACE A FEW OF THE QUARTERS IN THE SUGAR AND CINNAMON MIXTURE AT A TIME, SHAKING THE BAG UNTIL THEY ARE EVENLY COVERED. PUT IN PAN. COMBINE BROWN SUGAR AND BUTTER; POUR OVER DOUGH. BAKE AT 350' FOR 30-40 MINUTES. COOL BREAD FOR 10 MINUTES. INVERT INTO SERVING PLATTER. Yeast Rolls From the kitchen of Caitlin Burns, Phi Mu 1 (1/4-OZ) ACTIVE DRY YEAST 2-1/2 CUPS PLUS 1/2 TO 1 CUP PREPARED BISCUIT MIX 1/4 CUP MELTED BUTTER

3/4 CUP WATER, 98-105 DEGREES 1 TBSP SUGAR

PREHEAT OVEN TO 400 DEGREES. DISSOLVE YEAST IN WATER. PUT THE 2 AND 1/2 CUPS BISCUIT MIX IN A LARGE BOWL; STIR IN THE SUGAR. ADD THE YEAST MIXTURE, STIRRING VIGOROUSLY. SPRINKLE WORK SURFACE WITH REMAINING BISCUIT MIX. TURN THE DOUGH OUT ONTO THE SURFACE AND KNEAD WELL (15-20 TIMES). SHAPE THE DOUGH AS DESIRED. PLACE ON A LIGHTLY GREASED BAKING SHEET, COVER WITH A DAMP CLOTH, AND LET RISE IN A WARM PLACE FOR ONE HOUR. JUST BEFORE PUTTING INTO OVEN, BRUSH ROLLS WITH MELTED BUTTER. BAKE FOR 12-15 MINUTES OR UNTIL GOLDEN BROWN. BRUSH THE ROLLS AGAIN WITH MELTED BUTTER, WHILE THEY ARE STILL HOT.

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Breads and Rolls Yeast Rolls From the kitchen of Laura Lynn Norwood, Alpha Xi Delta 1 PACKAGE DRY YEAST 3/4 CUP MELTED BUTTER 1/4 CUP SUGAR

2 CUPS WARM WATER ONE EGG 4 CUPS SELF-RISING FLOUR

DISSOLVE YEAST IN WARM WATER ADDING MELTED BUTTER AND BEATEN EGG. MIX. ADD SUGAR. SLOWLY ADD FLOUR. IN AIR TIGHT CONTAINER FOR 2 HOURS. STIR DOUGH. GREASE TINS. BAKE AT 350 FOR 20 MINUTES.

ALLOW DOUGH TO RISE

Yummy Christmas Coffee Cake From the kitchen of Jessica Hubbell, Gamma Phi Beta 1 CUP SOUR CREAM 1 TSP SALT 2 PACKAGES DRY YEAST 2 BEATEN EGGS 2 8 OZ PACKAGES SOFTENED CREAM CHEESE 1 BEATEN EGG 2 TSP VANILLA (OR ALMOND) EXTRACT 2 TBSP MILK

1/2 CUP SUGAR 1/2 CUP MELTED BUTTER 1/2 CUP WARM WATER 4 CUPS ALL PURPOSE FLOUR 3/4 CUP SUGAR 1/8 TSP SALT 2 CUPS POWDERED SUGAR 2 TBSP VANILLA (OR ALMOND) EXTRACT

INGREDIENTS #1-#8 ARE FOR DAY ONE, AND INGREDIENTS #9-#16 ARE FOR DAY TWO. INGREDIENTS #14-#16 ARE FOR THE GLAZE. DAY ONE: 1. HEAT SOUR CREAM OVER LOW HEAT. STIR IN SUGAR, SALT AND BUTTER. COOL. 2. SPRINKLE YEAST OVER WARM WATER IN LARGE BOWL. ADD SOUR CREAM MIXTURE, EGGS AND FLOUR. MIX WELL, COVER TIGHTLY OVER NIGHT IN FRIDGE. DAY TWO: CREAM CHEESE FILLING 1. MIX CREAM CHEESE, 3/4 CUP OF SUGAR, BEATEN EGG, 1/8 TEASPOON OF SALT AND 2 TEASPOONS OF VANILLA (OR ALMOND) EXTRACT UNTIL SMOOTH. 2. DIVIDE DOUGH MIXTURE INTO 4 PARTS. MAKE DOUGH INTO APPROXIMATELY 12" X 4" RECTANGLES. 3. SPREAD CREAM CHEESE FILLING IN CENTER. ROLL UP EDGES OF DOUGH SO THEY MEET IN THE CENTER (IT WILL LOOK LIKE A BIG BURRITO). 4. PLACE SEAM SIDE DOWN ON GREASED COOKIE SHEET. 2 LOAVES PER COOKIE SHEET. TUCK EDGES UNDER. 5. SLICE 2/3 WAY THROUGH THE LOAF AND MAKE FAKE BRAID BY PULLING EVERY OTHER SIDE IN THE OPPOSITE DIRECTION. 6. COVER AND LET RISE ONE HOUR. 7. BAKE 12 TO 15 MINUTES ON 375 DEGREES. 8. AFTER COOL, MIX GLAZE INGREDIENTS (#14-#16) AND DRIZZLE OVER LOAFS. Yummy Cinnamon Rolls From the kitchen of Kayla Shepard, Pi Beta Phi 20 UNBAKED FROZEN DINNER ROLLS 1/4 CUP INSTANT VANILLA PUDDING MIX 3/4 CUP RAISINS

1 CUP BROWN SUGAR 2 TSP GROUND CINNAMON 1/3 CUP BUTTER, MELTED

LIGHTLY GREASE A 10 INCH BUNDT CAKE PAN. PLACE FROZEN ROLLS INTO PAN AND SPRINKLE WITH BROWN SUGAR, PUDDING MIX, GROUND CINNAMON AND RAISINS. POUR MELTED BUTTER OVER ROLLS. COVER WITH A CLEAN, DAMP CLOTH AND LEAVE OVERNIGHT AT ROOM TEMPERATURE. IN THE MORNING, PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). BAKE ROLLS FOR 25 MINUTES, UNTIL GOLDEN BROWN. TURN ROLLS OUT ONTO A SERVING PLATE AND SERVE WARM. Zesty French Bread From the kitchen of Emily Naman, Pi Beta Phi 1/2 CUP MINCED PARSLEY 1/2 C. CRUMBLED SHARP CHEDDAR CHEESE

1 MINCED GARLIC CLOVE JUICE OF 1/2 LEMON

SALT AND PEPPER

ADD ENOUGH PURE OLIVE OIL AND BUTTER FOR EASY SPREADING USE GENEROUSLY ON SLICED BREAD WRAP IN FOIL HEAT AT HOT.

300. SERVE VERY

Zucchini Bread From the kitchen of Ashley Wurst, Delta Zeta 2 SMALL ZUCCHINI 1 CUP VEGETABLE OIL 2 TSP VANILLA 1 TSP SALT 1 TBSP CINNAMON

3 EGGS 2 CUPS SUGAR 3 CUPS FLOUR 1 TSP BAKING SODA 1/4 TSP BAKING POWDER

PREHEAT THE OVEN TO 350 F. GREASE AND DUST WITH FLOUR TWO 9X5X3" LOAF PANS. WASH AND DRY THE ZUCCHINI, BUT DO NOT PEEL. CUT

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Breads and Rolls THEM INTO THICK SLICES AND GRATE IN THE FOOD PROCESSOR. SET ASIDE. IN A LARGE BOWL, WITH AN ELECTRIC MIXER AT MEDIUM SPEED, BEAT THE EGGS UNTIL LIGHT AND FROTHY. ADD THE OIL, SUGAR, GRATED ZUCCHINI, AND VANILLA, BEATING WELL. SIFT THE REMAINING INGREDIENTS TOGETHER ONTO A SHEET OF WAXED PAPER AND ADD TO THE BOWL, MIXING WELL. POUR THE BATTER INTO THE PREPARED PANS, AND BAKE 1 HOUR. COOL THE LOAVES IN THEIR PANS ON A WIRE RACK FOR 30 MINUTES THEN TURN THE LOAVES OUT ONTO THE WIRE RACK TO COOL COMPLETELY. WRAP THE LOAVES IN ALUMINUM FOIL AND REFRIGERATE FOR SEVERAL HOURS FOR EASIER SLICING, AND THE LOAVES MAY ALSO BE FROZEN.

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It’s often said that behind every great man, is a great woman. One could not think of more fitting words to describe the relationship between Dean Foy and his beloved wife Emmalu O’ Rear Foy. While in school at the University of Alabama, a close friend of Dean Foy’s, from Jasper, informed him that he needed to meet a certain special girl. “Come on, Jim. I want you to meet the girl you’re going to marry.” Upon their meeting in 1937, he knew that she was the one for him. He waited until 1938 to propose. She was only 18 years old, but his true love for her would not allow him to wait. “Emmalu, I love you. Will you marry me? And she said, No! She just did not want to get married and I knew she would not at 18 years old.” They corresponded until 1943, when they married, shortly before he received his orders for deployment to the South Pacific. Emmalu, a native of Jasper, was a very talented woman. She sang opera, wrote poetry and made it through her entire school career, including college, without ever receiving a B. Mrs. Foy is also attributed with helping create the cherished alma mater we Auburn students sing proudly today. In a 2000 article by David Granger of Auburn University’s Office of Marketing and Communications, Mrs. Foy tells of how in she had written the revisions to the Alma Mater in 1960 to remove the references to Alabama Polytechnic Institute and replace them with Auburn University, the school’s new name. An advertisement in the 1960 edition of The Auburn Plainsman was placed by the SGA to generate ideas on how to change the words of the current alma mater. Suggestions included using the term Auburn U. “We’re not Auburn U. We’re Auburn and I just didn’t like that line,” she recalled. “I was talking with Jim about it and he asked me how it could be changed since there’s not much, if anything, that rhymes with Auburn. I told him that I would put Auburn in the middle of the line instead of at the end. When I told him that, he suggested I submit a recommendation to the committee.” She was initially reluctant to make her suggestion, considering she was the wife of the dean of students. But, after being assured that entries would remain anonymous, she gave in and the words she coined are still proudly sung by Auburn men and women. Dr. Dale Coleman researched the revision and made this discovery forty years later. Dean Foy is glad that people finally know of her important role. Granger wrote "‘It's always been in the back of my mind,’ [Foy] says. ‘I would go to football games and see the Alma Mater in the program and think, 'By golly, Emmalu revised that thing and that should be known. I'm gratified that she's finally getting some recognition and I think it's the right thing to do.’” Emmalu was married to Dean Foy for 60 years. Mrs. Foy, along with her husband, remained an active member at Auburn United Methodist Church and in the Auburn community until her death in January 2004. They are the proud parents of two daughters. Marylou, who resides in Washington DC, is an accomplished journalist employed by The Washington Post. Susan resides in Birmingham, with her husband and she still remains involved on the national level with an organization dear to her parents, Phi Eta Sigma freshman honor society. Her son Benjamin graduated from Auburn in 2004. Auburn Alma Mater Words and music: Bill Wood, 1924 1960 word revision by Emmalu O’Rear Foy On the rolling plains of Dixie, ‘Neath the sun kissed sky, Proudly stands our Alma Mater, banners high. To thy name we'll sing thy praise with hearts that love so true And pledge to thee our loyalty the ages through. We hail thee, Auburn, and we vow to work for thy just fame And hold in memory as we do now thy cherished name.

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Breakfast Dishes Almond Cream Cheese Stuffed French Toast From the kitchen of Nicole Stewart, Delta Delta Delta 3 LB FRENCH BREAD (WIDE LOAF) 8 OZ CREAM CHEESE; SOFTENED 24 EGGS 1 TSP ALMOND EXTRACT 1 TSP CINNAMON

4 OZ ALMONDS, DRY-ROASTED; DICED 1/2 C. RASPBERRY PRESERVES 1 1/2 QT MILK 1 TSP VANILLA EXTRACT BUTTER

MAPLE SYRUP

POWDERED SUGAR

CUT BREAD INTO 1-INCH SLICES AND CUT A POCKET INTO EACH SIDE. COMBINE ALMONDS, CREAM CHEESE AND PRESERVES AND STUFF INTO BREAD POCKETS. BEAT TOGETHER EGGS, MILK AND FLAVORINGS. SOAK BREAD AND SAUTE IN BUTTER UNTIL BROWNED ON BOTH SIDES. SERVE 2-4 SLICES PER PERSON. Amy's Cheese Danish From the kitchen of Mallory Appleton, Alpha Gamma Delta 2 PACKAGES PILLSBURY CRESCENT ROLLS 1/2 CUP SUGAR 1/2 CUP CHOPPED PECANS

2 (8 OZ.) PACKAGES CREAM CHEESE 1/2 TSP. VANILLA 1/2 STICK BUTTER

IN A 9 BY 12 GREASED PYREX DISH PLACE 1 PACKAGE OF UNROLLED CRESENT ROLLS. IN A BOWL BEAT 2 SOFTENED CREAM CHEESES, SUGAR, AND VANILLA. POUR IN THE PYREX DISH. LAY THE OTHER PACKAGE OF CRESENT ROLLS ON TOP. SPRINKLE 1/4 CUP SUGAR AND PECANS, DRIZZLE WITH MELTED BUTTER. COOK FOR 45 MINUTES AT 350*. SERVE HOT OR COLD. Ann Margaret's Pancakes From the kitchen of Tiffany Miller, Phi Mu 2 CUPS FLOUR 1/3 CUPS SUGAR 1/4 CUPS OIL 2 CUPS MILK

2 EGGS 1 TSP SALT 6 TSP BAKING POWDER

MIX ALL DRY INGREDIENTS. THEN ADD MILK, EGGS AND OIL. MIX OR BEAT ALL TOGETHER AND THEN PLACE ON SKILLET. Apple Turnovers From the kitchen of Leigh Ann Aycock, Delta Zeta FOR CRUST: 2 CUPS FLOUR 3/4 CUPS SHORTENING FOR FILLING: 1 3/4 CUPS CANNED OR FRESH APPLES 1 TBSP MARGARINE 1/8 TSP NUTMEG 1 TBSP FLOUR

1 TSP SALT 5 TBSP S COLD WATER 1/3 CUP PACKED BROWN SUGAR 1/4 TSP CINNAMON 1/3 CUP WATER 1 TSP SUGAR

MIX SALT AND FLOUR. CUT IN SHORTENING. ADD WATER A TABLESPOON AT A TIME. FORM BALL. ROLL OUT ON FLOURED SURFACE. THIS DOUGH WILL DRY OUT QUICKLY, SO USE IMMEDIATELY. PREHEAT OVEN TO 425 DEGREES. BRING FRUIT AND WATER TO A BOIL IN A SAUCEPAN. LOWER HEAT AND SIMMER FOR ABOUT FIVE MINUTES. STIR IN REMAINING INGREDIENTS, EXCEPT BUTTER, AND BRING TO A BOIL ONCE MORE. BOIL FOR A MINUTE, THEN ADD BUTTER. CUT YOUR PASTRIES INTO CIRCLES OR SQUARES AND FILL. BAKE ON A GREASED COOKIE SHEET AT 425 FOR ABOUT 20 MINUTES OR UNTIL GOLDEN. OPTIONAL: DRIZZLE A CONFECTIONER'S SUGAR AND WATER GLAZE OVER TURNOVERS Aunt Martha Flautt's Apricot Casserole From the kitchen of Kelly Smith, Alpha Xi Delta 1 16OZ CAN APRICOTS- DRAINED VERY WELL 3 TBSP LEMON JUICE 1/4 CUP MELTED BUTTER

1/2 PACKAGE LIGHT BROWN SUGAR 1/2 PACKAGE CHEEZ-IT CRACKERS- COARSELY CRUSHED

PREHEAT OVEN 350 . ARRANGE APRICOTS, CUT SIDE UP IN OVEN-SAFE DISH. SPRINKLE WITH BROWN SUGAR AND LEMON JUICE. NIGHT IN REFRIGERATOR. BEFORE BAKING, TOP WITH CRACKERS AND LOTS OF MELTED BUTTER.

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MARINATE OVER-


Breakfast Dishes Baked Raisin French Toast From the kitchen of Ashley Wurst, Delta Zeta 1 LOAF GOOD-QUALITY RAISIN BREAD 1/4 CUP BROWN SUGAR 2 AND 1/2 CUPS HALF-N-HALF OR HEAVY CREAM

3 LARGE EGGS 1/4 CUP BUTTER 1/2 TSP VANILLA

MELT BUTTER AND BROWN SUGAR IN MICROWAVE UNTIL BLENDED AND SMOOTH. USE TO COAT THE BOTTOM OF A 9 X 13 BAKING DISH. PLACE BREAD IN 2 LAYERS IN PAN, TAKING UP ALL SPACE, PACKING BREAD IN, BUT IN SINGLE LAYERS. WHISK OTHER INGREDIENTS UNTIL WELL-BLENDED. POUR OVER BREAD, COVER AND REFRIGERATE OVERNIGHT. COOK IN 350 DEGREE OVEN FOR 45 MINUTES, UNCOVER AND COOK FOR ANOTHER 15. DISH WILL PUFF UP AND THEN FALL. SERVE INVERTED WITH WHIPPED CREAM. Banana Crepes From the kitchen of Katie Jenkins, Zeta Tau Alpha 1 CUP ALL PURPOSE FLOUR 2 EGGS 3 TBSP BUTTER, MELTED 1/4 TSP SALT 1/4 CUP PACKED BROWN SUGAR 1/4 TSP GROUND NUTMEG 6 BANANAS, HALVED LENGTH WISE

1/4 CUP CONFECTIONERS SUGAR 1 CUP MILK 1 TSP VANILLA EXTRACT 1/4 CUP BUTTER 1/4 TSP GROUND CINNAMON 1/4 CUP HALF AND HALF CREAM

"FRENCH CREPES FILLED WITH A SWEET CREAM SAUCE OVER BANANAS AND TOPPED WITH WHIPPED CREAM." ORIGINAL RECIPE YIELD: 6 SERVINGS. SIFT FLOUR AND POWDERED SUGAR INTO A MIXING BOWL. ADD EGGS, MILK, BUTTER, VANILLA, AND SALT; BEAT UNTIL SMOOTH. HEAT A LIGHTLY GREASED 6 INCH SKILLET. ADD ABOUT 3 TABLESPOONS BATTER. TILT SKILLET SO THAT BATTER SPREADS TO ALMOST COVER THE BOTTOM OF SKILLET. COOK UNTIL LIGHTLY BROWNED; TURN AND BROWN THE OTHER SIDE. REPEAT PROCESS WITH REMAINING BATTER, GREASE SKILLET AS NEEDED. MELT 1/4 CUP BUTTER IN A LARGE SKILLET. STIR IN BROWN SUGAR, 1/4 TEASPOON CINNAMON AND NUTMEG. STIR IN CREAM AND COOK UNTIL SLIGHTLY THICKENED. ADD HALF THE BANANAS AT A TIME TO SKILLET; COOK FOR 2 TO 3 MINUTES, SPOONING SAUCE OVER THEM. REMOVE FROM HEAT. ROLL A CREPE AROUND EACH BANANA HALF AND PLACE ON SERVING PLATTER. SPOON SAUCE OVER CREPES. TOP WITH WHIPPED CREAM AND A PINCH OF CINNAMON. Banana Stuffed French Toast, "Ultimate-Style" From the kitchen of Jessie Carzoli, Chi Omega 1/4 CUP PANCAKE MIX 2 TSP GROUND CINNAMON 1/2 CUP SUGAR 1 CUP CHOPPED WALNU TSP 4 RIPE BANANAS, SLICED 2 C CRUSHED CRUNCHY CORN CEREAL (RECOMMENDED: CORN FLAKES)

1/4 TSP GROUND NUTMEG 1/4 TSP VANILLA EXTRACT 12 EGGS 2 CUPS BROWN SUGAR 1 LARGE (1 1/2 TO 2-POUND) LOAF UNSLICED FRENCH BREAD 12 TBSP BUTTER

IN A LARGE BOWL, COMBINE THE PANCAKE MIX WITH ENOUGH WATER TO MAKE A THIN BATTER. ADD NUTMEG, CINNAMON, VANILLA, SUGAR AND EGGS. WHISK TOGETHER UNTIL SMOOTH, ABOUT 3 MINUTES. IN A MEDIUM BOWL, MIX TOGETHER WALNUTS, BROWN SUGAR, AND BANANA SLICES. SLICE THE ENDS OFF THE FRENCH BREAD. STARTING AT 1 END, MEASURE ABOUT A HALF INCH DOWN THE LOAF AND SLICE THE BREAD 3/4 OF THE WAY THROUGH. MEASURE ABOUT ANOTHER HALF INCH, AND SLICE CLEANLY THROUGH THE BREAD. YOU SHOULD HAVE A 1-INCH SLICE OF BREAD WITH A CUT DOWN THE MIDDLE. REPEAT THIS PROCESS UNTIL THE BREAD IS ALL SLICED UP. TAKE A PIECE OF THE CUT FRENCH BREAD AND STUFF A FEW TABLESPOONS OF THE BANANA MIXTURE INTO THE SLIT IN THE MIDDLE. ADD A GOOD AMOUNT, BUT DO NOT OVERSTUFF SO THAT THE MIXTURE WON'T STAY IN THE CENTER. REPEAT UNTIL ALL THE SLICES ARE STUFFED. PREHEAT A SKILLET OR FLAT-TOP GRILL OVER MEDIUM-HIGH HEAT. WHEN THE PAN IS HOT, COAT IT WITH 2 TABLESPOONS OF BUTTER. POUR THE CRUSHED-UP CORNFLAKES ONTO A PLATE. TAKE A SLICE OF STUFFED BREAD AND DIP IT INTO THE EGG MIXTURE, COATING BOTH SIDES LIBERALLY. THEN PRESS THE BREAD INTO THE CORNFLAKES AND FLIP IT TO COAT BOTH SIDES. PLACE THE BREAD ON THE GRILL OR SKILLET AND COOK UNTIL GOLDEN BROWN, ABOUT 3 MINUTES PER SIDE. FLIP THE TOAST OVER AND COOK THE OTHER SIDE. REPEAT THE COATING AND COOKING PROCESS FOR EACH SLICE OF BREAD, AND ADD MORE BUTTER TO THE GRILL OR SKILLET AS NECESSARY, ABOUT 2 TABLESPOONS OF BUTTER PER SLICE. ENJOY!!! Belgian Waffles From the kitchen of Nikki Irvin, Phi Mu 1 CUP MILK 2 TBSP MELTED BUTTER 3/4 CUP WHOLE WHEAT FLOUR 2 TBSP PLAIN YOGURT 1 TSP SUGAR

2 TBSP CREAM OF WHEAT 1 TSP WHEAT GLUTEN 2 TSP BAKING POWDER 1 EGG 1/2 TSP VANILLA

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Breakfast Dishes SOFTEN CREAM OF WHAT IN MOCHA MIX. ADD BUTTER, VANILLA, SUGAR, AND YOGURT. ADD EGG AND DRY INGREDIENTS. MAKES 3 WAFFLES. Blueberry- Banana Pancakes From the kitchen of Heather Frank, Delta Delta Delta NONSTICK COOKING SPRAY

1/2 CUP ALL-PURPOSE FLOUR 2 TSP. BAKING POWDER 3 VERY RIPE MEDIUM BANANAS 1 EGG 1 1/4 CUPS FROZEN BLUEBERRIES (DO NOT DEFROST)

1 CUP WHOLE- WHEAT FLOUR 2 TBSP. SUGAR 1/2 TSP. SALT 1 CUP NON FAT MILK 1 TSP. VANILLA EXTRACT 4 TBSP. MAPLE SYRUP

PREHEAT OVEN TO 250 DEGREES. COAT SKILLET WITH COOKING SPRAY AND PREHEAT. IN A MEDIUM BOWL, COMBINE BOTH FLOURS, SUGAR, BAKING POWDER AND SALT. MIX WELL WITH A FORK AND SET ASIDE. IN A LARGE BOWL OR FOOD PROCESSOR, MASH BANANAS UNTIL MUSHY. ADD MILK, EGG, AND VANILLA AND MIX OR PROCESS UNTIL BLENDED. ADD DRY INGREDIENTS TO BANANA MIXTURE AND MIX OR PROCESS UNTIL BLENDED (TINY LUMPS SHOULD APPEAR: DO NOT OVERMIX) LADLE 3 TBSP. BATTER ONTO HOT SKILLET FOR EACH PANCAKE. TOP EACH WITH 1 - 2 TBSP. OF BLUEBERRIES. KEEP FINISHED PANCAKES WARM IN 250 DEGREE OVEN AND SERVE. Blueberry Muffins From the kitchen of Erin Beebe, Alpha Gamma Delta 1 1/2 CUPS FLOUR 3 TSP BAKING POWDER 1 EGG 1/4 CUP CRISCO SHORTENING

1/2 CUP SUGAR 1/2 TSP SALT 1/2 CUP MILK 1 CUP BLUEBERRIES

SIFT INTO A BOWL FLOUR, BAKING POWDER, SUGAR, AND SALT. MIX TOGETHER WELL BEATEN EGG AND MILK. STIR JUST ENOUGH TO MIX INGREDIENTS. JUST BEFORE COMPLETELY BLENDED, ADD THE MELTED AND COOLED CRISCO SHORTENING (BUTTER FLAVOR). ADD THE WASHED AND WELL DRAINED FRESH BLUEBERRIES, BLENDING CAREFULLY. POUR INTO 12 WELL-GREASED MUFFIN CUPS (2/3 FULL). BAKE 20-25 MINUTES AT 400 DEGREES. Bran Muffins From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 1 1/4 CUPS ALL-PURPOSE FLOUR 1 TBSP BAKING POWDER 2 CUPS KELLOGG'S ALL BRAN (ORIGINAL) 1 EGG

1/2 TO 3/4 CUP SUGAR 1/4 TSP SALT (OPTIONAL) 1 1/4 CUPS FAT FREE MILK 1/4 CUP VEGETABLE OIL

PREHEAT OVEN TO 400 DEGREES. IN MIXING BOWL, STIR TOGETHER FLOUR, SUGAR, BAKING POWDER AND SALT. SET ASIDE. IN LARGE MIXING BOWL, COMBINE ALL BRAN AND MILK. LET STAND 5 MINUTES, OR UNTIL CEREAL SOFTENS. ADD EGG AND OIL. BEAT WELL. ADD FLOUR MIXTURE, STIRRING ONLY UNTIL COMBINED. PORTION BATTER EVENLY INTO LIGHTLY GREASED MUFFIN PAN CUPS. (12 LARGE OR 24 SMALL) BAKE 20 MINUTES OR UNTIL LIGHTLY BROWNED. SERVE WARM. Breakfast Bagel Stack Ups From the kitchen of Amy Whitcomb, Chi Omega ½ (8 OZ) PKG LIGHT PROCESS CREAM CHEESE, SOFTENED 4 PLAIN BAGELS, SPLIT 4 (1/4 INCH THICK) SLICES FRESH PINEAPPLE

1 TBSP BROWN SUGAR ¼ CUP SLICED FRESH STRAWBERRIES

COMBINE CREAM CHEESE AND SUGAR, STIRRING WELL. SPREAD MIX OVER BAGELS, ADD STRAWBERRIES AND PINEAPPLE AND TOP WITH BAGEL HALF.

Breakfast Calzones From the kitchen of Erin Little, Sigma Kappa 1 POUND BULK PORK SAUSAGE (JIMMY DEAN) 2 ROLLS REFRIGERATED CRESCENT DINNER ROLLS

8OZ. OF CREAM CHEESE

COOK SAUSAGE IN A FRYING PAN UNTIL DONE. DRAIN VERY WELL. RETURN TO FRYING PAN AND ADD 8OZ. CREAM CHEESE UNTIL MELTED. ROLL OUT CRESCENT ROLL ON A COOKIE SHEET. PUT SAUSAGE MIXTURE ON TOP OF CRESCENT ROLL DOUGH. (LEAVE A LITTLE EDGE FOR PINCHING THE TWO CRUSTS TOGETHER.) ADD SECOND CRUST ON TOP AND PINCH CRUST TOGETHER. BAKE IN A 350º OVEN FOR 15 MINUTES. (SUGGESTION: YOU CAN PUT IT TOGETHER ON A COOKIE SHEET AND PUT IT IN THE REFRIGERATOR OVER NIGHT, AND THEN BAKE IT IN THE MORNING. IF USING THIS OPTION, BAKE IT AT 375 DEGREES FOR 20 TO 25 MINUTES SINCE IT WILL BE COLD.)

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Breakfast Dishes

Breakfast Casserole From the kitchen of Lauren Knowles, Sigma Kappa & Lauren Gloor, Kappa Delta 1 LB BULK SAUSAGE 6 EGGS 1 TSP SALT 1 C. SHREDDED CHEESE

2 C. MILK 6 SLICES BREAD, CUBED 1 TSP DRY MUSTARD

BEAT EGGS, ADD BREAD, MILK, SALT AND MUSTARD. ADD CHEESE AND SAUSAGE LAST. POUR INTO GREASED 9 X 9-INCH BAKING DISH. BAKE AT 350 FOR 45 MINUTES. ALLOW TO SET BEFORE SERVING. MAY BE PREPARED THE NIGHT BEFORE AND REFRIGERATED. BAKE THE NEXT MORNING. Breakfast Casserole From the kitchen of Jessica McDonald, Phi Mu 4-6 SLICES OF WHITE OR WHEAT BREAD 6 EGGS, BEATEN 2 CUPS OF MILK

8-10 SLICES OF BACON 2 CUPS OF SHREDDED CHEESE 1 TSP OF DRY MUSTARD

GREASE THE BOTTOM OF A 9"X13" PAN. TEAR UP 4 SLICES OF BREAD AND PLACE IN THE BOTTOM OF THE PAN. SPRINKLE COOKED CRUMBLED BACON OR SAUSAGE OVER BREAD PIECES. SPRINKLE CHEDDAR CHEESE OVER THE BACON OR SAUSAGE. MIX EGGS, MILK AND MUSTARD TOGETHER; POUR OVER CASSEROLE. BAKE AT 350 FOR 35 TO 40 MINUTES. Breakfast Casserole From the kitchen of Janye Hines, Alpha Omicron Pi & Kelli Degnan, Phi Mu 6 SLICES WHITE BREAD (NO CRUST) 1 & ½ CUP CHEESE 2 CUPS MILK SAUSAGE 1- TSP MUSTARD

½ STICK BUTTER 5 EGGS (BEATEN WITH MIXER) ½ CUP ONIONS 1- TSP SALT & PEPPER

COOK SAUSAGE WELL AND DRAIN. MELT BUTTER IN GLASS PAN. TEAR BREAD IN SMALL PIECES. SPRINKLE SAUSAGE OVER BREAD AND THEN SPRINKLE CHEESE OVER IT. POUR EGG MIXTURE OVER AND CHILL OVERNIGHT. BAKE AT 350º FOR 30-40 MINUTES. Breakfast Casserole From the kitchen of Hailey Porter, Alpha Chi Omega 4 C. CROUTONS (PLAIN OR SEASONED) 8-12 EGGS 1/4 TSP. ONION SALT 1 TSP. PREPARED MUSTARD

8 OZ. (2 C.) GRATED CHEDDAR CHEESE 4 C. MILK 1 TSP. SALT DASH PEPPER

SAUSAGE OR BACON OR HAM

COOK AND DRAIN SAUSAGE OR BACON OR HAM. IN BOTTOM OF A 9 X 13-INCH PAN COMBINE CROUTONS AND CHEESE. IN SEPARATE BOWL COMBINE AND BLEND THE EGGS, MILK, ONION SALT, MUSTARD AND PEPPER. POUR EGG MIXTURE OVER CROUTONS AND CHEESE. SPRINKLE WITH MEAT. BAKE AT 325 DEGREES FOR 55 TO 60 MINUTES. MIXTURE CAN BE MADE UP THE NIGHT BEFORE AND REFRIGERATED BEFORE BAKING. Breakfast Enchiladas From the kitchen of Lauren Semanson, Phi Mu 1 (16 OZ) PACKAGE FROZEN HASH BROWN POTATOES 1 TBSP VEGETABLE OIL 1 1/2 CUPS SHREDDED CHEDDAR CHEESE, DIVIDED 8 (10 INCH) FLOUR TORTILLAS

1 CUP DICED COOKED HAM 1 (4.5 OZ) CAN DICED GREEN CHILI PEPPERS 1 (28 OZ) CAN GREEN CHILI ENCHILADA SAUCE

PREHEAT OVEN TO 375 DEGREES. BROWN HASH BROWNS AND HAM IN 1 TABLESPOON OF OIL IN A MEDIUM SKILLET OVER MEDIUM HIGH HEAT. STIR IN DICED GREEN CHILIES AND 1/2 CUP OF CHEDDAR CHEESE. COOK UNTIL CHEESE HAS MELTED. COAT THE BOTTOM OF A 9X13 INCH BAKING DISH WITH A SMALL AMOUNT OF ENCHILADA SAUCE. DIP EACH TORTILLA IN REMAINING SAUCE, AND FILL WITH POTATO-HAM MIXTURE. ROLL EACH AS TIGHTLY AS POSSIBLE AND PLACE IN THE BAKING DISH, SEAM SIDE DOWN. TOP WITH REMAINING SAUCE AND CHEESE, AND COVER WITH TIN FOIL. BAKE, COVERED, IN THE PREHEATED OVEN FOR APPROXIMATELY 20 MINUTES. REMOVE FOIL AND BAKE FOR ANOTHER 10 MINUTES, OR UNTIL LIGHTLY BROWNED ON TOP. SERVE IMMEDIATELY.

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Breakfast Dishes Breakfast Merger From the kitchen of Lindsey Ellison, Alpha Omicron Pi 6 SLICES BUTTERED BREAD – BOTH SIDES, NO CRUST 8 OZ. SHARP CHEDDAR CHEESE, GRATED 1 PINT HALF-N-HALF

1 LB. MILD SAUSAGE, COOKED AND DRAINED 6 EGGS, WELL BEATEN

ARRANGE BREAD IN A BAKING DISH. COVER BREAD WITH COOKED SAUSAGE. COVER SAUSAGE WITH GRATED CHEESE. BEAT EGGS AND HALF-NHALF TOGETHER AND POUR OVER CHEESE. COVER AND REFRIGERATE OVERNIGHT. TAKE OUT OF REFRIGERATOR 15 MINUTES PRIOR TO COOKING. BAKE AT 350 UNTIL BROWN AND EGGS ARE SET, APPROXIMATELY 45 MINUTES. Breakfast Pizza From the kitchen of Bailey Fiveash, Sigma Kappa CRESCENT DOUGH (PILLSBURY) 4 OZ. SHREDDED CHEDDAR 1/4 TSP. PEPPER

6 EGGS, BEATEN 4 OZ. SHREDDED MOZZARELLA 3/4 TSP. OREGANO (OPTIONAL)

PRECOOKED CRUMBLED SAUSAGE

SPREAD DOUGH ON 12 INCE GREASED BAKING DISH. BAKE 5 MINUTES AT 375 DEGREES. COMBINE EGGS AND SEASONINGS, SPREAD DOUGH WITH SAUSAGE AND CHEESE. POUR EGG MIXTURE EVENLY OVER ALL THEN BAKE AT 350 DEGREES FOR 35 MINUTES. TASTES GOOD WITH VEGETARIAN SAUSAGE TOO AND/OR EGG BEATERS FOR A HEALTHY DISH. Breakfast Sausage Casserole From the kitchen of Lauren Ivey, Alpha Delta Pi 1 POUND GROUND PORK SAUSAGE 1/2 TSP SALT 2 CUPS MILK 8 OZ MILD CHEDDAR CHEESE, SHREDDED

1 TSP MUSTARD POWDER 4 EGGS, BEATEN 6 SLICES WHITE BREAD, TOASTED AND CUT INTO CUBES

CRUMBLE SAUSAGE INTO A MEDIUM SKILLET. COOK OVER MEDIUM HEAT UNTIL EVENLY BROWN; DRAIN. IN A MEDIUM BOWL, MIX TOGETHER MUSTARD POWDER, SALT, EGGS AND MILK. ADD THE SAUSAGE, BREAD CUBES, AND CHEESE, AND STIR TO COAT EVENLY. POUR INTO A GREASED 9X13 INCH BAKING DISH. COVER, AND CHILL IN THE REFRIGERATOR FOR 8 HOURS, OR OVERNIGHT. PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). COVER, AND BAKE 45 TO 60 MINUTES. UNCOVER, AND REDUCE TEMPERATURE TO 325 DEGREES F (165 DEGREES C). BAKE FOR AN ADDITIONAL 30 MINUTES, OR UNTIL SET. Breakfast Upside Down Cake From the kitchen of Lauren Semanson, Phi Mu & Katie Jenkins, Zeta Tau Alpha 2 TBSP OLIVE OIL 1/2 CUP CHOPPED RED BELL PEPPER 1/2 CUP CHOPPED ONION 10 SLICES BACON 1 TSP MILK

3 LARGE BAKING POTATOES, PEELED AND DICED 2 CLOVES GARLIC, CHOPPED SALT AND PEPPER TO TASTE 4 EGGS 1 CUP SHREDDED CHEDDAR CHEESE

HEAT OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD POTATOES, RED BELL PEPPER, GARLIC AND ONION, AND COOK, STIRRING OCCASIONALLY UNTIL POTATOES ARE TENDER. COVER THE PAN WITH A LID FOR FASTER COOKING. PREHEAT THE OVEN TO 350 DEGREES. LINE THE BOTTOM OF AN 8 OR 9 INCH CAKE PAN WITH PARCHMENT PAPER. SET ASIDE. FRY BACON IN A SKILLET OVER MEDIUM HEAT, OR COOK IN THE MICROWAVE, UNTIL CRISP. DRAIN, CRUMBLE AND SET ASIDE. SPRINKLE THE CHEESE IN THE BOTTOM OF THE PREPARED PAN. SPRINKLE BACON CRUMBLES EVENLY OVER THE CHEESE. SCOOP THE POTATO MIXTURE INTO THE PAN SO IT IS EVENLY DISTRIBUTED. WHISK TOGETHER EGGS AND MILK WITH A FORK, AND SEASON WITH A LITTLE SALT AND PEPPER. POUR EVENLY OVER THE FOOD IN THE PAN. BAKE FOR 20 MINUTES IN THE PREHEATED OVEN, JUST UNTIL THE EGG IS SET. REMOVE FROM THE OVEN AND RUN A KNIFE AROUND THE OUTER EDGE. FLIP ONTO A SERVING PLATE, AND REMOVE THE PARCHMENT PAPER. SERVE AND ENJOY. Caramel Pecan Rolls From the kitchen of Kathryn Nix, Kappa Delta 1/4 CUP BUTTER 2 TBSP CORN SYRUP 1/4 CUP CINNAMON SUGAR

1/4 CUP BROWN SUGAR 1 PACKAGE CRESCENT ROLLS 1/3 CUP CHOPPED PECANS

PREHEAT OVEN TO 375 DEGREES. MELT BUTTER. COMBINE MELTED BUTTER, BROWN SUGAR AND CORN SYRUP IN A PIE PAN. OPEN CRESCENT ROLLS AND USING 2 TRIANGLES, CREATE A RECTANGLE. LAY THE RECTANGLE FLAT AND SPRINKLE WITH SUGAR AND NUT MIXTURE. ROLL RECTAN-

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Breakfast Dishes GLE. REPEAT THE PROCESS SO THAT YOU WILL HAVE 4 ROLLS. CUT EACH ROLL INTO FOURTHS. MINUTES. INVERT ON PLATE. WHEN COOL, SEPARATE AND SERVE.

PLACE IN PAN AND BAKE AT 375 DEGREES FOR 27

Cheese Grits From the kitchen of Stephanie Whitlow, Phi Mu 1 CUP QUICK COOKING GRITS ½ CUP MARGARINE

½ POUND PASTEURIZED PROCESSED CHEESE SPREAD 2 EGGS BEATEN

PREPARE GRITS AS ON PACKAGE DIRECTIONS OMITTING SALT. ADD CHEESE SPREAD AND MARGARINE STIRRING UNTIL MELTED. STIR SMALL AMOUNTS OF HOT MIXTURE INTO EGGS. ONCE INCORPORATED POUR THE REST INTO THE HOT MIXTURE AND MIX WELL. POUR INTO A LIGHTLY GREASED 1 ½ QUART CASSEROLE DISH. BAKE 350 DEGREES FOR 50 MINUTES. Cheese Grits Casserole From the kitchen of Annon Bryant, Alpha Gamma Delta 3 CUPS OF WATER 2 CUPS GRATED CHEDDAR CHEESE 3 EGGS 1/2 TSP. SALT

1 CUP QUICK-COOKING GRITS 1 STICK BUTTER, MELTED 1/2 TSP. GARLIC POWDER 1/4 TSP. PEPPER

PREHEAT OVEN TO 350. IN A 2 QUART SAUCEPAN, BRING WATER TO A BOIL. ADD GRITS AND BRING TO SECOND BOIL. REDUCE HEAT TO SIMMRE, AND COOK GENTLY UNTIL THICKENED. REMOVE PAN FROM HEAT. ADD CHEESE GRITS, AND STIR UNTIL MELTED. ADD MELTED BUTTER TO GRITS, AND MIX EVENLY. BEAT EGGS THEN ADD SEASONINGS. GRADUALLY ADD EGGS TO CHEESE GRITS MIXTURE AND COMBINE EVENLY. POUR INTO A 1 QUART CASSEROLE DISH. COOK FOR 40-45 MINUTES OR UNTIL "SET." SERVE WITH PEAS WITH SNAPS. Cheese Grits From Kim Dodd From the kitchen of Shanan Reynolds, Alpha Omicron Pi 1 TUBE OF KRAFT GARLIC CHEESE 1 EGG TABASCO TO TASTE

1 PKG OF SHREDDED CHEDDAR CHEESE 1/3 CUP OF MILK 1 STICK OF BUTTER

COOK 1 CUP OF GRITS ACCORDING TO DIRECTIONS. ADD BUTTER AND GARLIC CHEESE AND ALLOW TO MELT. AND TABASCO. TOP WITH SHREDDED CHEESE AND BAKE AT 350 FOR 30 MINUTES.

BEAT MIXTURE ADDING MILK, EGG,

Cheesy Ham Quiche From the kitchen of Katie Stephens, Kappa Delta 1/2 CUP ONION, THINLY SLICED 1 TBSP FLOUR 1 TBSP BUTTER 1 DEEP-DISH PIE SHELL (UNBAKED) 1 TBSP , PARSLEY FLAKES 1/4 TSP GARLIC SALT

1/3 CUP GREEN PEPPER, CHOPPED 1 1/2 CUP SHARP CHEDDAR CHEESE, GRATED 1 1/2 CUP COOKED HAM, CUBED 2 EGGS, BEATEN 3/4 TSP SEASONED SALT 1/4 TSP PEPPER

SAUTE ONION AND GREEN PEPPER IN BUTTER. MIX CHEESE AND FLOUR. ADD HAM, ONION, AND GREEN PEPPER TO CHEESE MIXTURE. SPREAD IN PIE SHELL. COMBINE REMAINING INGREDIENTS AND POUR IN PIE SHELL. BAKE ON A COOKIE SHEET 35 TO 40 MINUTES AT 375 DEGREES. SERVES 6. Cherry Swirl Coffee Cake From the kitchen of Lydia Taylor, Chi Omega 1-1/4 CUPS MILK 1/4 CUP GRANULATED SUGAR 1 PACKAGE (1/4 OZ) ACTIVE DRY YEAST 2 EGGS 1 CUP SMUCKER'S CHERRY PRESERVES 1/3 CUP SLICED ALMONDS

1 TSP SALT 1/2 CUP SHORTENING OR MARGARINE 3-1/4 CUPS ALL-PURPOSE FLOUR 1/2 TSP VANILLA 1 CUP POWDERED SUGAR

HEAT 1-1/4 CUPS MILK, SALT, GRANULATED SUGAR, AND SHORTENING IN SMALL SAUCEPAN JUST TO BOILING; COOL TO LUKEWARM (105 F TO 115 F). STIR IN YEAST; TRANSFER MIXTURE TO MEDIUM BOWL. ADD ONE CUP OF THE FLOUR TO MILK MIXTURE; BEAT WELL. ADD EGGS AND VANILLA; BEAT WELL. STIR IN ENOUGH REMAINING FLOUR TO MAKE A THICK BATTER; BEAT UNTIL SMOOTH. LET RISE, COVERED, IN WARM PLACE, FREE FROM DRAFTS, UNTIL DOUBLED IN BULK, ABOUT ONE HOUR. STIR BATTER DOWN. POUR BATTER INTO TWO GREASED NINE-INCH ROUND CAKE PANS;

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Breakfast Dishes LET RISE IN WARM PLACE UNTIL DOUBLED IN BULK, ABOUT ONE HOUR. MAKE A SWIRL DESIGN ON TOP OF BATTER WITH A FLOURED SPOON; FILL GROOVES WITH PRESERVES, USING 1/4 CUP FOR EACH COFFEE CAKE. HEAT OVEN TO 375 F. BAKE COFFEE CAKES UNTIL GOLDEN, 30 TO 35 MINUTES. REMOVE FROM PANS, COOL ON WIRE RACKS. FILL GROOVES WITH REMAINING PRESERVES. MIX POWDERED SUGAR, WITH ENOUGH MILK TO MAKE THIN GLAZE CONSISTENCY; DRIZZLE OVER WARM COFFEE CAKES. SPRINKLE WITH ALMONDS. MAKES TWO COFFEE CAKES.

Chocolate Banana Oatmeal From the kitchen of Ashley Wurst, Delta Zeta 2 CUPS BOILING WATER

1 CUP ROLLED OATS 1/2 CUP BROWN SUGAR 1/4 CUP SEMISWEET CHOCOLATE CHIPS

PINCH OF SALT 1 BANANA – MASHED

IN A SAUCEPAN, COMBINE WATER, OATS AND SALT. SIMMER 5 MINUTES UNCOVERED, STIRRING OCCASIONALLY. REMOVE FROM HEAT, COVER, AND LET STAND 3 MINUTES. STIR IN BROWN SUGAR, BANANA AND CHOCOLATE CHIPS. Chocolate Waffles From the kitchen of Allison Jones, Gamma Phi Beta 4-SERVING SIZE PACKAGE REGULAR CHOCOLATE PUDDING MIX 1/4 CUP SUGAR 1/2 TSP SALT 2/3 CUP MILK 1 CUP CHOPPED PECANS, OPTIONAL

1 CUP ALL-PURPOSE FLOUR 1 TSP BAKING POWDER 2 BEATEN EGGS 1/2 CUP BUTTER OR MARGARINE MELTED

IN A MEDIUM BOWL COMBINE PUDDING MIX, FLOUR, SUGAR, BAKING POWDER, AND SALT. IN ANOTHER BOWL COMBINE THE EGGS, MILK, AND MELTED BUTTER OR MARGARINE. ADD THE EGG MIXTURE TO DRY INGREDIENTS ALONG WITH PECANS; MIX WELL. POUR 1/4 TO 1/3 CUP BATTER ON EACH SQUARE OF PREHEATED WAFFLE IRON. BAKE 2 TO 3 MINUTES OR ACCORDING TO WAFFLE MAKER. SERVE WARM. TOP WITH ICE CREAM OR WHIPPED CREAM. SPRINKLE WITH ADDITIONAL CHOPPED PECANS, IF DESIRED. MAKES 8 TO 10 SERVINGS. Cinnamon Breakfast Cake From the kitchen of Ali Conn, Alpha Gamma Delta 1/3 C. PACKED LIGHT BROWN SUGAR ½ CUP CHOPPED PECANS OR WALNUTS (OPTIONAL) 1 (18.25 OZ) PKG OF BUTTER GOLDEN RECIPE DUNCAN HINES CAKE MIX ¾ C. WATER 1 TSP VANILLA 2 TBSP MILK

3 TSP. CINNAMON 1 (3.4 OZ) PKG OF VANILLA INSTANT PUDDING MIX ¾ C. VEGETABLE OIL 4 LARGE EGGS 1 C. POWDERED SUGAR ½ TSP VANILLA

PREHEAT OVEN 350 F. SPRAY 12 CUP BUNDT PAN W/ VEG. OIL SPRAY AND DUST WITH FLOUR. IN A SMALLER BOWL, MIX TOGETHER BROWN SUGAR AND CINNAMON. IF USING NUTS, SPRINKLE IN BOTTOM OF FLOURED PAN. COMBINE CAKE MIX, PUDDING MIX, OIL, WATER, EGGS AND VANILLA IN A LARGE MIXING BOWL AND SPRINKLE APPROXIMATELY 1 TBSP OF CINNAMON IN MIXTURE. BEAT FOR ABOUT 3 MINUTES UNTIL SMOOTH AND THICK. POUR 1/3 BATTER THEN ½ OF THE FILLING (CINNAMON & SUGAR MIXTURE) THEN REPEAT THIS. FINALLY COVER FILLING WITH LAST 1/3 OF BATTER. BAKE UNTIL GOLDEN BROWN (58-60 MINUTES). COOL ON WIRE RACK FOR 20 MINUTES AND RUN KNIFE ALONG EDGE AND REMOVE TO COOL ON PLATE FOR 30 MORE MINUTES. MEANWHILE MIX CONFECTIONERS SUGAR, MILK, AND VANILLA IN A SMALL BOWL AND DRIZZLE ON THE SIDES AND TOP OF THE CAKE. Cinnamon Crescent Rolls From the kitchen of Kate Callaway, Chi Omega 1/4 CUP SUGAR 1 (15.5 OZ) PKG. REFRIGERATED CRESCENT ROLL DOUGH 1/2 CUP POWDERED SUGAR 1/4 TSP VANILLA EXTRACT

1 TSP GROUND CINNAMON 4 TBSP (1/2 STICK) BUTTER, SOFTENED 2 TSP MILK

PREHEAT OVEN TO 350 DEGREES FAHRENHEIT. COVER BAKING SHEET WITH NONSTICK ALUMINUM FOIL. COMBINE SUGAR AND CINNAMON IN SMALL BOWL. OPEN CRESCENT ROLL DOUGH AND SEPARATE DOUGH AT PRECUT SEAMS. LAY DOUGH TRIANGLES FLAT ON BAKING SHEET. USING A KNIFE, SPREAD BUTTER EVENLY ON TOP OF DOUGH. SPRINKLE CINNAMON + SUGAR MIXTURE, EVENLY AMONG THE PIECES OF DOUGH. ROLL EACH DOUGH TRIANGLE (STARTING WITH WIDEST END). BAKE ROLLS UNTIL TOPS ARE GOLDEN, ABOUT 13-15 MINUTES. REMOVE FROM OVEN & COOL ON A WIRE RACK. WHILE ROLLS ARE COOLING, COMBINE POWDERED SUGAR, MILK, AND VANILLA IN SMALL BOWL UNTIL SMOOTH. IF THIS MIXTURE SEEMS TOO THICK, ADD 1/4 TEASPOON MORE MILK. USING A SPOON, DRIZZLE THE GLAZE EVENLY OVER HOT ROLLS.

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Breakfast Dishes Coconut Bread From the kitchen of Callie Cooper, Alpha Delta Pi 1 CUP WARM WATER 2 PACKAGES ACTIVE DRY YEAST 1/2 POUND BUTTER 1 TSP SALT 1/2 MEDIUM-SIZED FRESH COCONUT

1/2 CUP SUGAR 4 CUPS WHITE FLOUR, EXTRA FOR KNEADING 2 EGGS BEATEN 1 TSP VANILLA EXTRACT

PUT WATER IN A LARGE BOWL. ADD SUGAR AND STIR UNTIL DISSOLVED. ADD YEAST, STIR, AND LET SIT A FEW MINUTES UNTIL IT FOAMS. ADD 1/2 CUPS OF THE FLOUR AND MIX UNTIL SMOOTH. IN ANOTHER BOWL, CREAM BUTTER, EGGS, SALT, AND VANILLA UNTIL VERY WELL MIXED. REMOVE COCONUT FROM SHELL, CHOP, AND PUT IN BLENDER. GRATE FINELY AND ADD TO BUTTER MIXTURE. ADD COCONUT-BUTTER MIXTURE TO FLOUR AND MIX UNTIL IT FORMS A SMOOTH DOUGH. ADD REMAINING FLOUR A LITTLE AT A TIME. TURN OUT DOUGH ONTO A FLOURED SURFACE AND KNEAD UNTIL IT FORMS A SMOOTH, ELASTIC BALL, ABOUT 10 MINUTES. PUT DOUGH INTO A LIGHTLY GREASED BOWL, COVER AND LET RISE UNTIL DOUBLED. PUNCH DOWN, SHAPE INTO A FREEFORM LOAF, AND SET ON AN UNGREASED BAKING SHEET. COVER WITH A TOWEL AND LET RISE 1/2 MORE. PREHEAT OVEN TO 350. BAKE FOR 50 MINUTES TO AN HOUR. LET COOL ON RACK. Coffee Cake From the kitchen of Nikki Irvin, Phi Mu 1 1/2 CUPS SALAD OIL 9 CUPS ALL-PURPOSE FLOUR, SIFTED 4 TBSP BAKING POWDER 3 CUPS MILK, 1% LOW FAT

6 EGGS, BEATEN 4 1/2 CUPS SUGAR 1 TBSP SALT

COMBINE SALAD OIL, EGGS, AND MILK. SIFT TOGETHER DRY INGREDIENTS; ADD TO MILK MIXTURE; MIX WELL. POUR INTO GREASED PAN. BAKE AT 375 DEGREES FOR 25 MINUTES. (ROTATE AFTER 10 MINUTES) Creme Brulee French Toast From the kitchen of Kathryn Nix, Kappa Delta 1 CUP BROWN SUGAR 1 TBSP LIGHT KARO 5 EGGS 1 TBSP GRAND MARNIER (CAN SUBSTITUTE VANILLA)

1/2 STICK REAL BUTTER 4 SLICES TEXAS TOAST OR 6 THICK SLICES FRENCH BREAD 1 CUP MILK

TO MAKE CARAMEL SAUCE, HEAT BROWN SUGAR, BUTTER AND LIGHT KARO IN A SAUCEPAN ON STOVE FOR ABOUT ONE MINUTE. POUR INTO 8 X 8 INCH PAN THAT HAS BEEN SPRAYED WITH PAM. LAYER DRY BREAD SLICES OVER THE CARAMEL MIXTURE. MIX EGGS, MILK AND GRAND MARNIER TOGETHER; POUR EGG MIXTURE OVER BREAD SLICES IN PAN AND REFRIGERATE OVERNIGHT. IN THE MORNING,, TAKE OUT OF REFRIGERATOR, UNCOVER, AND AFTER 30 MINUTES, PLACE INTO 375 DEGREE OVEN FOR 20 MINUTES OR UNTIL EDGES OF BREAD ARE NICELY GOLDEN AND KIND OF PUFFY. TO SERVE, INVERT EACH SLICE ON A PLATE. NEEDS NO ADDITIONAL SYRUP OR SAUCE. GARNISH WITH ORANGE SLICES. Crepes From the kitchen of Allison McDonald, Gamma Phi Beta 1 CUP ALL-PURPOSE FLOUR 1 EGG

1 CUP MILK 1 PINCH SALT

IN A MEDIUM-SIZE MIXING BOWL, WHISK TOGETHER THE FLOUR, MILK, EGG AND SALT. HEAT A LARGE FRYING PAN OR WOK OVER MEDIUM HIGH HEAT. WHEN THE PAN IS HOT ADD A TEASPOON OF BUTTER AND LIGHTLY COAT THE SURFACE OF THE PAN WITH THE MELTED BUTTER. POUR ONE QUARTER CUP OF THE BATTER INTO THE PAN AND TILT THE PAN WITH A CIRCULAR MOTION SO THAT THE BATTER COATS THE SURFACE IN A SMOOTH AND EVEN LAYER. AFTER TWO MINUTES, LIFT UP AN EDGE OF THE CREPE WITH A SPATULA TO SEE IF IT IS BROWNING. WHEN THE UNDERSIDE HAS BEGUN TO BROWN, FLIP THE CREPE AND COOK THE OTHER SIDE UNTIL IT IS ALSO BROWN; ABOUT 2 MINUTES. REPEAT STEPS 3 AND 4 TO COOK THE REMAINING CREPES. SERVE HOT. Crunchy Cinnamon French Toast From the kitchen of Jessie Wiggins, Alpha Delta Pi 3 LARGE EGGS 1/3 CUP HALF AND HALF 1/2 TSP. NUTMEG 2 1/2 CUPS CORNFLAKES (LIGHTLY CRUSHED) 2 TBSP. UNSALTED BUTTER

1/2 CUP MILK 2 TSP. CINNAMON 1/8 TSP. SALT 2/3 CUP SLICED ALMONDS (LIGHTLY CRUSHED) 8 SLICES BREAD

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Breakfast Dishes MAKE THE TOAST: PREHEAT OVEN TO 350 DEGREES. WHISK TOGETHER THE EGGS, MILK, HALF-AND-HALF, CINNAMON, NUTMEG, AND SALT IN A SHALLOW BAKING DISH AND SET ASIDE. COMBINE THE CORNFLAKES AND ALMONDS IN ANOTHER SHALLOW DISH. MELT 1/3 TABLESPOON BUTTER IN A LARGE SKILLET OVER LOW HEAT. DIP 2 SLICES OF BREAD IN THE EGG MIXTURE AND LIGHTLY COAT EACH SIDE. TRANSFER THE SLICES TO THE CORNFLAKE MIXTURE, TURN TO COAT, AND PLACE IN THE PREPARED SKILLET. COOK FOR 3 MINUTES ON EACH SIDE, TRANSFER TO A BAKING SHEET, AND SET ASIDE. REPEAT WITH THE REMAINING BUTTER AND BREAD SLICES. PLACE IN THE OVEN AND BAKE FOR 10 MINUTES. SERVE IMMEDIATELY OR KEEP WARM IN 200 DEGREE OVEN. MAKES 4 SERVINGS. Egg Casserole From the kitchen of Sara Barber, Kappa Kappa Gamma 1 DOZEN EGGS 1 CAN CREAM OF MUSHROOM SOUP 1 SMALL ONION CHOPPED MILK (FILL THE SOUP CAN)

1 LARGE BAG FROZEN HASH BROWNS 1 PACKAGE OF SAUSAGE 2 CUPS SHREDDED CHEDDAR CHEESE

BROWN SAUSAGE AND DRAIN. MIX ALL INGREDIENTS IN A CASSEROLE DISH. TOP CASSEROLE WITH 1 CUP OF CHEESE. BAKE IN OVEN AT 350 FOR 45 MINUTES-1 HOUR UNTIL CHEESE IS COMPLETELY MELTED AND THE EDGES HAVE STARTED TO BROWN. THE CASSEROLE WILL BE VERY MOIST WHEN YOU TAKE IT OUT OF THE OVEN. LET IT SIT WITHOUT BEING COVERED FOR A SHORT TIME. Egg Sausage Casserole From the kitchen of Sara Burger, Phi Mu 6 SLICES WHITE BREAD, CUBED 1 C. SHARP CHEDDAR CHEESE, GRATED 1 TSP. DRY MUSTARD 2 C. HALF AND HALF (OR WHOLE MILK)

6 EGGS 1 LB. PRE-COOKED SAUSAGE SALT AND PEPPER

LINE GREASED CASSEROLE WITH BREAD CUBES. MIX ALL OTHER INGREDIENTS TOGETHER; POUR OVER BREAD. IN REFRIGERATOR. BAKE 350* FOR 45 MINUTES.

COVER AND LET STAND OVERNIGHT

Egg Strata From the kitchen of Stephanie Whitlow, Phi Mu 6 SLICES WHITE BREAD (LARGE) OR SLICED FRENCH BREAD 6 EGGS 1 TSP SALT 8 OZ SHARP MEDIUM CHEESE GRATED

1 POUND MILD SAUSAGE (COOK & DRAIN) 2 CUPS HALF & HALF 1 PINCH DRY MUSTARD

SPREAD BUTTER ON BOTH SIDES OF BREAD AND PLACE IN A GREASED 9X13 BAKING DISH. SPOON SAUSAGE OVER BREAD. SPRINKLE CHEESE OVER SAUSAGE. COMBINE EGGS, HALF & HALF, SALT AND DRY MUSTARD. MIX WELL AND POUR OVER BREAD AND SAUSAGE. COVER AND CHILL OVERNIGHT. REMOVE 15 MINUTES BEFORE BAKING. BAKE 350 DEGREES FOR 45 MINUTES UNCOVERED. Eggs/Grits Casserole From the kitchen of Candace Boller, Zeta Tau Alpha 6 PACKAGES INSTANT GRITS 2 C. MILK 1 T. DRY MUSTARD 1 SMALL BLOCK VELVEETA CHEESE

1 ROLL SAUSAGE 6-8 EGGS 1 C. GRATED CHEESE 1 STICK MARGARINE

SALT AND PEPPER

BROWN SAUSAGE, MIX GRITS ACCORDING TO DIRECTIONS. MIX BOTH WITH MARGARINE. SEPARATELY BEAT WELL EGG, SALT AND PEPPER. PUT SAUSAGE AND GRITS MIXTURE ON BOTTOM OF PAN, POUR EGG MIXTURE OVER. CUT VELVEETA CHEESE INTO MIXTURE. ADD GRATED CHEESE TO TOP. BAKE 350 FOR 45 MINUTES. French Toast Casserole From the kitchen of Erin Cornelison, Delta Zeta 1 CUP PACKED BROWN SUGAR 2 TBSP KARO SYRUP 5 EGGS 1 TSP VANILLA

1 STICK BUTTER 6 SLICES OF BREAD 1½ CUPS MILK

MIX FIRST THREE INGREDIENTS AND SPREAD IN 9X13 INCH PAN SPRAYED WITH PAM. CUT BREAD IN HALVES AND LAY OVER MIX. MIX LAST THREE

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Breakfast Dishes INGREDIENTS AND POUR OVER BREAD.

REFRIGERATE OVERNIGHT. BAKE AT 350 DEGREES FOR 30 MINUTES. French Toast Recipe From the kitchen of Meagan Harrington, Zeta Tau Alpha

8 SLICES OF BREAD 1 CUP MILK

2 EGGS ¼ CUP FLOUR

FAT OR BUTTER

POWDERED SUGAR

TO PREPARE THIS FRENCH TOAST RECIPE 1, FIRST MIX TOGETHER EGGS, MILK AND FLOUR AND PASS THROUGH A STRAINER. DIP SLICES OF BREAD INTO THE MIXTURE AND FRY IN THE FAT OR BUTTER ON BOTH SIDES IN A FRYING PAN. BEFORE SERVING, SPRINKLE WITH POWDERED SUGAR. Full Monty Breakfast From the kitchen of Kate Gardner, Kappa Delta 1 BUNCH TOMATOES ON THE VINE, STALKS REMOVED AND THE BASE OF EACH SCORED 8 SAUSAGES SEA SALT AND FRESHLY GROUND BLACK PEPPER A SPLASH MILK 10 RASHERS DRY CURED, SMOKED BACK BACON HP SAUCE AND TOMATO KETCHUP, FOR SERVING

4 FIELD MUSHROOMS, PEELED AND THE BASE OF EACH TRIMMED 2 BLACK PUDDINGS, SLICED OLIVE OIL 12 LARGE ORGANIC EGGS 3 1/2 OZ (110 GRAMS) BUTTER GOOD WHITE UNCUT BREAD, FOR TOAST

LINE UP TOMATOES IN A LARGE ROASTING TRAY, SCORED SIDES UP, WITH THE MUSHROOMS, THE BLACK PUDDING AND THE SAUSAGES. LET EVERYTHING OVERLAP SO THAT THE FLAVORS REALLY GET IN THERE. DRIZZLE WITH OLIVE OIL AND SPRINKLE WITH SOME SALT AND PEPPER, THEN PLACE UNDER A PREHEATED MEDIUM GRILL. PREPARE THE SCRAMBLED EGGS BY WHISKING WITH THE MILK. MELT SOME BUTTER IN A NON-STICK PAN AND POUR IN THE EGGS. KEEP THE HEAT LOW AND GENTLY STIR TO SCRAMBLE. REMOVE THE TRAY FROM UNDER THE GRILL AND DRAPE THE BACON ACROSS THE TOMATOES AND BLACK PUDDING. PLACE BACK UNDER THE GRILL. WHEN THE EGGS ARE JUST ABOUT DONE, SEASON THEM AND SERVE ON SOME THICK SLICES OF TOASTED BREAD WITH A BIT OF EVERYTHING ELSE ON YOUR PLATE TOO! Garden Vegetable Strata From the kitchen of Anna Hatcher, Kappa Kappa Gamma 2 TBSP P. MARGARINE OR BUTTER 1 MEDIUM GREEN PEPPER, CUT INTO STRIPS 1/4 TSP. GARLIC POWDER 40 SALTINE CRACKERS, COARSELY BROKEN 1 CUP MILK

1 MEDIUM ONION, SLICED 1 MEDIUM ZUCCHINI, SLICED 1/4 TSP. GROUND BLACK PEPPER EGGS 1/4 CUP

100GRATED PARMESAN CHEESE

MELT MARGARINE IN LARGE SKILLET ON MEDIUM-HIGH HEAT. ADD ONION, GREEN PEPPERS AND ZUCCHINI; COOK AND STIR 3 TO 5 MINUTES OR UNTIL TENDER. STIR IN GARLIC POWDER AND BLACK PEPPER. REMOVE FROM HEAT; SET ASIDE. SPRINKLE CRACKER PIECES EVENLY INTO GREASED 2QUART BAKING DISH; COVER WITH VEGETABLE MIXTURE. BEAT EGGS AND MILK IN MEDIUM BOWL WITH WIRE WHISK UNTIL WELL BLENDED. STIR IN CHEESE; POUR OVER VEGETABLE MIXTURE. COVER; REFRIGERATE SEVERAL HOURS OR OVERNIGHT. PREHEAT OVEN TO 325 F. BAKE CASSEROLE, UNCOVERED, 45 TO 50 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. SERVE WARM. Garlic Cheese Grits From the kitchen of Vanna Younce, Phi Mu 1C. GRITS 1 1/2 TSP. SALT, DIVIDED 1 STICK MARGARINE 1/4C. MILK

4C. WATER 1 ROLL GARLIC CHEESE 2 EGGS 1/2 TSP. PEPPER

COOK GRITS IN WATER WITH 1 TEASPOON SALT. BREAK GARLIC CHEESE INTO PIECES AND ADD TO GRITS. ADD MARGARINE AND STIR WELL. IN A SEPARATE BOWL, BEAT EGGS WITH MILK, 1/2 TEASPOON SALT AND PEPPER. ADD TO GRITS. POUR INTO 1 1/2 QUART GREASED CASSEROLE DISH AND BAKE, UNCOVERED, 40-60 MINUTES AT 350. German Pancakes From the kitchen of Rachel Wells, Sigma Kappa 2 TBSP BUTTER DASH OF SALT ½ CUP FLOUR

2 EGGS ½ CUP MILK

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Breakfast Dishes MELT BUTTER IN 10 OR 12” IRON SKILLET. MIX FLOUR, MILK, SALT, EGGS TOGETHER. POUR INTO THE HOT MELTED BUTTER IN SKILLET. BAKE AT 400F IN OVEN FOR 15 –20 MINUTES. SERVE WITH FRESH LEMON JUICE AND POWDER SUGAR. Girls Raised in the South From the kitchen of Emily Naman, Pi Beta Phi 1 CUP GRITS 1/2 TSP GARLIC SALT 1 CUP VELVEETA CHEESE 1 STICK MARGARINE 1/3 CUP MILK

4 CUPS BOILING WATER 1/2 TSP PEPPER 1 CUP SHREDDED SHARP CHEDDAR CHEESE 3 EGGS BEATEN

ADD GRITS TO BOILING SALT AND PEPPER WATER. COOK ACCORDING TO PACKAGE DIRECTIONS, ADD CHEESES MARGARINE AND STIR UNTIL MELTED, STIR IN EGGS AND MILK, POUR INTO GREASED 9X14 DISH BAKE AT 350 DEGREES FOR 1 HOUR.

Grandmama's Bisquick Pancakes From the kitchen of Katherine Hicks, Alpha Xi Delta 1 CUP MILK 2 CUPS BISQUICK 2 TBSP SUGAR

2 EGGS 1 TBSP VEGETABLE OIL

FIRST BEAT THE EGGS AND THEN ADD THE MILK, VEGETABLE OIL AND SUGAR. ADD THE BISQUICK AS YOU STIR. IF YOUR FRYING PAN OR GRIDDLE IS NOT NON-STICK, POUR A SMALL AMOUNT OF VEGETABLE OIL ON THE PAN. HEAT PAN ON MEDIUM HEAT. POUR THE BATTER ONTO A HOT FRYING PAN OR GRIDDLE. YOU CAN TELL WHEN IT'S HOT BY DROPPING A TINY AMOUNT OF WATER ON THE SURFACE; IF IT SIZZLES, THEN THE PAN IS READY. FLIP THE PANCAKES WITH A SPATULA WHEN BUBBLES APPEAR ON THE BATTER SURFACE. WAIT A LITTLE LESS THAN THE SAME AMOUNT OF TIME, THEN REMOVE, ADD SYRUP AND ENJOY! Grandma's Blueberry Muffins From the kitchen of Sara Darby Horrell, Phi Mu 1/2 CUP UNSALTED BUTTER 1/2 TSP SALT 2 CUPS ALL-PURPOSE FLOUR, DIVIDED 1/2 CUP BUTTERMILK 2 TBSP WHITE SUGAR

1 1/4 CUPS WHITE SUGAR 2 EGGS 2 TSP BAKING POWDER 1 PINT FRESH BLUEBERRIES - RINSED, DRAINED AND PATTED DRY

POSITION RACK IN THE MIDDLE OF OVEN. PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C). SPRAY THE TOP OF A MUFFIN PAN WITH NONSTICK COATING, AND LINE WITH PAPER LINERS. IN A LARGE BOWL, CREAM TOGETHER THE BUTTER, 1 1/4 CUPS SUGAR AND SALT UNTIL LIGHT AND FLUFFY. BEAT IN THE EGGS ONE AT A TIME. MIX TOGETHER 1 3/4 CUP OF THE FLOUR AND BAKING POWDER. BEAT IN THE FLOUR MIXTURE ALTERNATELY WITH THE BUTTERMILK, MIXING JUST UNTIL INCORPORATED. CRUSH 1/4 OF THE BLUEBERRIES, AND STIR INTO THE BATTER. MIX THE REST OF THE WHOLE BLUEBERRIES WITH THE REMAINING 1/4 CUP OF THE FLOUR, AND FOLD INTO THE BATTER. SCOOP INTO MUFFIN CUPS. SPRINKLE TOPS LIGHTLY WITH SUGAR. BAKE IN PREHEATED OVEN FOR 30 MINUTES, OR UNTIL GOLDEN BROWN, AND TOPS SPRING BACK WHEN LIGHTLY TAPPED. Grated Potato Pancakes From the kitchen of Brittney King, Zeta Tau Alpha 1 EGG 1 1/4 SIFTED ENRICHED FLOUR 1 TSP SALT 1 1/2 POUNDS POTATOES

2 CUPS MILK 1 TSP SUGAR 1 DASH PEPPER BUTTER DRIPPINGS

BACON DRIPPINGS

BEAT EGG WITH A LITTLE OF THE MILK. STIR IN THE SIFTED DRY INGREDIENTS ALTERNATELY WITH THE REMAINING MILK, BEATING UNTIL MIXTURE IS SMOOTH. WASH AND PEEL POTATOES, GRATE DIRECTLY INTO BATTER, THEN BEAT WELL. FRY ON A HOT GREASED GRIDDLE AND SERVE HOT WITH CRISPLY FRIED BACON, WITH STEWED BERRIES, OR WITH APPLESAUCE.

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Breakfast Dishes Hash Brown Casserole From the kitchen of Laura Clary, Delta Zeta ; Lauren Knowles, Sigma Kappa; Amy Eddings, Phi Mu; Ashley Buchan, Delta Gamma; & Ashley Spurr, Sigma Kappa 2 LB. HASH BROWNS, THAWED 10 OZ SHREDDED SHARP CHEDDAR CHEESE ½ CUP CHOPPED ONION 1 TBSP. SALT TOPPING: ¼ CUP MELTED MARGARINE 2 CUPS CRUSHED CORN FLAKES

1 PINT SOUR CREAM 1 CAN CREAM OF CHICKEN SOUP ½ CUP MELTED MARGARINE ¼ TSP. BLACK PEPPER

MIX TOP 8 INGREDIENTS WELL IN A LARGE MIXING BOWL. POUR INTO A 9 X 13 BAKING DISH. MIX ¼ CUP OF MELTED MARGARINE AND CRUSHED CORN FLAKES TOGETHER; SPRINKLE OVER TOP OF CASSEROLE. BAKE AT 350; FOR 1 HOUR UNLESS YOUR OVEN SEEMS TO OVER HEAT AND IT MAY TAKE LESS TIME, JUST DO NOT LET BAKE OUT TOO DRY. Holiday Brunch Eggs From the kitchen of Jessie Robertson, Kappa Kappa Gamma 3 CANS (14 OZ. EACH) STEWED TOMATOES, WELL DRAINED 8 EGGS 4 WHOLE GRAIN ENGLISH MUFFINS, SPLIT, TOASTED

1 TBSP. CHOPPED FRESH BASIL 1 CUP SHREDDED REDUCED FAT MOZZARELLA CHEESE 1 TBSP. CHOPPED FRESH PARSLEY

COMBINE TOMATOES AND BASIL IN A 13X9-IN. BAKING DISH. FORM 8 WELLS IN THE TOMATO MIXTURE. ADD A BROKEN EGG TO EACH WELL. BAKE AT 350ºF FOR 25 MIN. OR UNTIL EGGS ARE SET. SPRINKLE WITH CHEESE. CONTINUE BAKING 5 MORE MIN. OR UNTIL CHEESE IS MELTED. SERVE OVER MUFFIN HALVES SPRINKLED WITH PARSLEY. Honey Pancakes From the kitchen of Sara Darby Horrell, Phi Mu 3 TBSP BUTTER, DIVIDED 3 OZ CREAM CHEESE, SOFTENED 3 TBSP HONEY 1/2 TSP SALT

6 EGGS 1 CUP MILK 1 CUP ALL-PURPOSE FLOUR 1/2 TSP BAKING POWDER

PREHEAT OVEN TO 400 DEGREES F (200 DEGREES C). GREASE A 9 INCH PIE PLATE OR CAKE PAN WITH 1 TABLESPOON BUTTER. PLACE REMAINING 2 TABLESPOONS BUTTER INTO PAN AND PLACE IN THE OVEN UNTIL BUTTER IS MELTED. PLACE EGGS, CREAM CHEESE, MILK, HONEY, FLOUR, SALT AND BAKING POWDER INTO A BLENDER; PUREE UNTIL SMOOTH. REMOVE THE PLATE FROM THE OVEN AND IMMEDIATELY POUR THE BATTER INTO IT. BAKE IN PREHEATED OVEN UNTIL PUFFED AND DARK GOLDEN BROWN, ABOUT 20 TO 25 MINUTES. SERVE WARM WITH DESIRED TOPPINGS. Mel’s Cream Cheese Danish From the kitchen of Lily Rudd, Kappa Kappa Gamma 2 PKGS. CRESCENT ROLLS 1 C. SUGAR 1 TSP. VANILLA FLAVORING

2 OZ. PKGS. CREAM CHEESE 1 EGG YOLK (SAVE THE EGG WHITE) TOPPING: 2 C. POWDER SUGAR AND VERY LITTLE MILK

SPRAY GLASS PAN (9X13) WITH PAM. SPREAD ONE PACKAGE OF CRESCENT ROLLS IN THE BOTTOM OF PAN. MIX CREAM CHEESE, SUGAR, EGG YOLK, AND VANILLA. SPREAD MIXTURE OVER CRESCENT ROLLS. ROLL OUT SECOND PACK OF CRESCENT ROLLS OVER MIXTURE. BRUSH WITH EGG WHITE. BAKE AT 350 FOR 30 MINUTES. POUR TOPPING OVER BAKED DANISH WHILE STILL WARM… YUMMY! Mexican Breakfast Casserole From the kitchen of Barbara Doskey, Kappa Kappa Gamma 6 POBLANO CHILI PEPPERS, ABOUT 1 1/2 POUNDS 1 1/2 POUNDS MEXICAN CHORIZO, OR OTHER HOT SAUSAGE, REMOVED FROM CASINGS AND CRUMBLED

4 TSP MINCED GARLIC 5 CORN TORTILLAS, QUARTERED 3 CUPS HALF-AND-HALF 1/2 TSP SALT 1/2 CUP CHOPPED GREEN ONIONS, GREEN TOPS ONLY 1 1/2 CUPS GRATED PEPPER JACK SOUR CREAM, GARNISH

1 TSP UNSALTED BUTTER 1 CUP CHOPPED YELLOW ONIONS 1/2 CUP CHOPPED RED BELL PEPPERS 4 TSP CHILI POWDER 10 LARGE EGGS 1/2 TSP HOT RED PEPPER SAUCE 1/2 TSP FRESHLY GROUND BLACK PEPPER 1/4 CUP CHOPPED FRESH CILANTRO 1 1/2 CUPS GRATED MEDIUM CHEDDAR PICANTE SAUCE (STORE BOUGHT), GARNISH

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Breakfast Dishes

ROAST THE PEPPERS BY PLACING THEM ON AN OPEN GAS FLAME, TURNING THEM FREQUENTLY WITH TONGS UNTIL ALL SIDES ARE CHARRED BLACK, ABOUT 7 TO 10 MINUTES. (ALTERNATELY, THE PEPPERS CAN BE ROASTED UNDER A BROILER, OR ON TOP OF A GAS OR CHARCOAL GRILL.) PLACE THE BLACKENED PEPPERS IN A PLASTIC OR PAPER BAG, AND LET REST UNTIL COOL ENOUGH TO HANDLE, ABOUT 15 MINUTES. PEEL THE PEPPERS, SPLIT IN HALF LENGTHWISE, AND REMOVE THE SEEDS AND THE STEMS. BUTTER A 9 BY 13-INCH BAKING DISH. SPREAD THE CHILES IN A FLAT LAYER ACROSS THE BOTTOM OF THE DISH. IN A LARGE SKILLET, COOK THE SAUSAGE OVER MEDIUM-HIGH HEAT, STIRRING TO BREAK UP THE MEAT, UNTIL BROWNED. ADD THE ONIONS AND BELL PEPPERS, AND COOK, STIRRING, FOR 4 MINUTES. ADD THE GARLIC AND CHILI POWDER, AND COOK, STIRRING, FOR 1 MINUTE. REMOVE FROM THE HEAT. IN A LARGE BOWL, WHISK THE EGGS AND HALF-AND-HALF WITH THE HOT SAUCE, SALT AND BLACK PEPPER. IN ANOTHER BOWL, COMBINE THE GREEN ONIONS, CILANTRO, JACK, AND CHEDDAR, AND MIX WELL. SPOON 1/3 OF THE SAUSAGE MIXTURE OVER THE CHILES IN THE DISH, TOP WITH 1/3 OF THE TORTILLA QUARTERS, AND 1/3 OF THE CHEESE MIXTURE. REPEAT LAYERING, ENDING WITH A CHEESE LAYER. POUR THE EGG MIXTURE OVER THE INGREDIENTS. LET REST, COVERED, IN THE REFRIGERATOR FOR AT LEAST 6 HOURS, OR OVERNIGHT. PREHEAT THE OVEN TO 350 DEGREES F. BAKE UNTIL BUBBLY AND GOLDEN BROWN, AND A KNIFE INSERTED INTO THE CUSTARD COMES OUT CLEAN, ABOUT 1 HOUR AND 10 MINUTES TO 1 HOUR AND 15 MINUTES. REMOVE FROM THE OVEN AND LET REST 10 MINUTES BEFORE SERVING. SERVE WITH SOUR CREAM AND PICANTE SAUCE. Orange French Toast - Citrus Sensations From the kitchen of Page Parker, Alpha Omicron Pi 3 LARGE EGGS OR EGG REPLACER 3/4 CUP ORANGE JUICE 6 SLICES WHOLE WHEAT BREAD

1 TSP GRATED ORANGE ZEST 2 TBSP HONEY 1 TBSP VEGETABLE MARGARINE OR BUTTER

IN A MEDIUM BOWL, WHISK TOGETHER EGGS, ZEST, ORANGE JUICE, AND HONEY. ARRANGE BREAD SLICES IN A 9 X 13-INCH BAKING DISH. POUR EGG MIXTURE OVER BREAD, COVER, AND REFRIGERATE FOR AT LEAST 30 MINUTES OR OVERNIGHT. HEAT A LARGE NONSTICK SKILLET OR GRIDDLE OVER MEDIUM HEAT. BRUSH WITH MARGARINE. ADD BREAD SLICES TO PAN IN BATCHES, COOKING ABOUT 3 MINUTES ON EACH SIDE, UNTIL GOLDEN BROWN. ORANGE BLOSSOM HONEY IS ESPECIALLY WELL-SUITED TO THIS SIMPLE TWIST ON TRADITION - SERVE WITH ORANGE APRICOT SAUCE Overnight Coffeecake From the kitchen of Molly Adkins, Alpha Chi Omega 2 C. FLOUR 1/2 C. PACKED BROWN SUGAR 1 TSP. BAKING POWDER 1 C. BUTTERMILK 2 LG. EGGS

1 C. SUGAR 1 TSP. BAKING SODA 1 TSP. CINNAMON 2/3 C. MELTED BUTTER

COMBINE FIRST SIX INGREDIENTS. ADD BUTTERMILK, BUTTER AND EGGS. BEAT AT LOW SPEED WITH MIXER UNTIL MOISTENED. BEAT AT MEDIUM SPEED ABOUT 2 MINUTES. SPOON BATTER INTO GREASED AND FLOURED 13 X 9-INCH PAN. COMBINE 1/2 C. BROWN SUGAR, 1/2 CUP CHOPPED PECANS AND 1 TSP. CINNAMON. SPRINKLE OVER BATTER. COVER AND REFRIGERATE 8-12 HOURS. UNCOVER AND BAKE AT 350 DEGREES FOR 3035 MINUTES. Peanut Butter Toast Recipe From the kitchen of Meagan Harrington, Zeta Tau Alpha ½ CUP PEANUT BUTTER 4 SLICES BREAD, I/2 INCH THICK

¾ CUP BOILING WATER 3 TBSP BUTTER

TO PREPARE THIS PEANUT BUTTER TOAST RECIPE, FIRST BLEND THE PEANUT BUTTER AND BOILING WATER TOGETHER. TOAST THE SLICES OF BREAD. DIP THE TOAST INTO THE MIXTURE AND FRY QUICKLY IN THE BUTTER IN FRYING PAN. Pecan Pie Muffins From the kitchen of Christy Sellers, Alpha Delta Pi 1 CUP LIGHT BROWN SUGAR 2 EGGS 1 CUP CHOPPED PECANS

1/2 CUP ALL PURPOSE FLOUR 2/3 CUP MELTED MARGARINE

PREHEAT OVEN TO 350 DEGREES. MIX ALL INGREDIENTS WITH WOODEN SPOON (BATTER SHOULD BE SOUPY). UNTIL 2/3 FULL. BAKE FOR 12-15 MINUTES.

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POUR INTO LINED MUFFIN CUPS


Breakfast Dishes Pumpkin Pecan Muffins From the kitchen of Lauren Banks, Phi Mu 2 CUPS FLOUR 1 TSP BAKING SODA 1/2 TSP SALT 2 EGGS 1 TSP VANILLA 1/2 CUP CHOPPED PECANS

2 TSP BAKING POWDER 1 TSP GROUND CINNAMON 2 CUPS PUMPKIN PUREE 1/2 CUP BROWN SUGAR 1/3 CUP FINELY CHOPPED CRYSTALLIZED GINGER

INTO A LARGE BOWL, SIFT FLOUR, BAKING POWDER, BAKING SODA, CINNAMON, AND SALT. TOSS LIGHTLY WITH A FORK. IN SEPARATE BOWL, COMBINE PUMPKIN, EGGS, BROWN SUGAR, AND VANILLA; STIR WELL. MAKE A WELL IN CENTER OF DRY INGREDIENTS; POUR IN PUMPKIN MIXTURE. ADD GINGER AND PECANS AND STIR JUST UNTIL INGREDIENTS ARE MOISTENED. DO NOT OVERMIX. LINE 12-CUP MUFFIN TIN WITH PAPER LINERS OR GREASE WELL AND DUST WITH FLOUR. FILL THE ABOUT 2/3-FULL WITH THE PUMPKIN MUFFINS BATTER AND BAKE AT 400 FOR 20 MINUTES. REMOMOVE PUMPKIN MUFFINS AND COOL. MAKES 12 PUMPKIN MUFFINS. Quiche From the kitchen of Whitney West, Delta Zeta 2 CUPS MILK 3/4 CUP BISCUIT BAKING MIX 1 CUP GRATED PARMESAN CHEESE 1 CUP CUBED COOKED HAM

4 EGGS 1/4 CUP BUTTER, SOFTENED 10 OZ CHOPPED FROZEN BROCCOLI, THAWED AND DRAINED 8 OZ SHREDDED CHEDDAR CHEESE

PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C). LIGHTLY GREASE A 10 INCH QUICHE DISH. IN A LARGE BOWL, BEAT TOGETHER MILK, EGGS, BAKING MIX, BUTTER AND PARMESAN CHEESE. BATTER WILL BE LUMPY. STIR IN BROCCOLI, HAM AND CHEDDAR CHEESE. POUR INTO PREPARED QUICHE DISH. BAKE IN PREHEATED OVEN FOR 50 MINUTES, UNTIL EGGS ARE SET AND TOP IS GOLDEN BROWN. Quiche Lorraine From the kitchen of Emily Goodman, Pi Beta Phi 1 DEEP DISH PIE CRUST 3 LARGE EGGS 1/8 TSP FRESHLY GROUND PEPPER 3/4 CUP HEAVY CREAM

4 SLICES THICK-CUT LEAN BACON 1/2 TSP SALT PINCH OF FRESHLY GRATED NUTMEG 1 TBLS UNSALTED BUTTER, CUT INTO 1/4 INCH PIECES

POSITION A RACK IN THE MIDDLE OF THE OVEN, AND PREHEAT TO 350 DEGREES. IN A FRYING PAN OVER MEDIUM HEAT, FRY THE BACON UNTIL THE EDGES ARE CRISP, ABOUT 8 MINUTES. TRANSFER TO PAPER TOWELS TO DRAIN, THEN PAT DRY WITH MORE PAPER TOWELS. CUT CROSSWISE INTO 1-INCH PIECES. ARRANGE THE BACON PIECES EVENLY IN THE PI CRUST. SET ASIDE. IN A LARGE BOWL, WHISK TOGETHER THE EGGS, SALT, PEPPER, AND NUTMEG UNTIL BLENDED. WHISK IN THE CREAM AND MILK UNTIL WELL MIXED. POUR THROUGH A MEDIUM-MESH SIEVE INTO A PITCHER. SLOWLY AND CAREFULLY POUR THE EGG MIXTURE OVER THE BACON IN THE CRUST, TRYING NOT TO DISTURB THE BACON LAYER. DOT THE TOP WITH THE BUTTER PIECES. BAKE THE QUICHE UNTIL THE TOP IS LIGHTLY BROWNED AND THE FILLING IS SET WHEN YOU GIVE THE DISH A GENTLE SHAKE, 40-45 MINUTES. TRANSFER TO A WIRE RACK AND LET COOL FOR 5 MINUTES. SERVE HOT. Quicker than Fast Food Egg Sandwich From the kitchen of Elizabeth Hofstetter, Sigma Kappa 1 ENGLISH MUFFIN, SPLIT 2 STRIPS OSCAR MAYER READY TO SERVE BACON

1 LARGE EGG 1 KRAFT SINGLES

PLACE 1 ENGLISH MUFFIN HALF ON MICROWAVABLE PLATE. CRACK EGG CAREFULLY ON MUFFIN. MICROWAVE ON HIGH 40 SEC. FOLD BACON STRIPS IN HALF. PLACE FOLDED STRIPS AND SINGLES OVER EGG. TOP WITH REMAINING ENGLISH MUFFIN HALF. MICROWAVE ON HIGH 30 SEC. OR UNTIL EGG WHITE IS COMPLETELY SET AND YOLK IS THICKENED AROUND THE EDGES. Rise and Shine Breakfast Casserole From the kitchen of Courtney May, Alpha Delta Pi 6 EGGS 1 LB. TUBE OF SAUSAGE 1 TSP. SALT

2 CUPS MILK 6 SLICES WHITE BREAD (CUT INTO CUBES) 1 CUP SHREDDED CHEDDAR CHEESE

REMOVE SAUSAGE FROM TUBE AND PLACE IN A COLD SKILLET TURNING STOVETOP ON MEDIUM HEAT. AS SAUSAGE BEGINS TO HEAT, CUT INTO CHUNKS AND CONTINUE BREAKING INTO SMALLER PIECES AS MEAT BROWNS. ONCE SAUSAGE IS BROWNED WITH NO MORE PINK, DRAIN AND SET ASIDE. IN A LARGE MIXING BOWL, BEAT EGGS, MILK, AND SALT. ADD DRAINED SAUSAGE AND CUBED BREAD AND STIR WELL. GREASE A 9" X 13"

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Breakfast Dishes GLASS BAKING DISH. POUR MIXTURE INTO DISH AND TOP WITH CHEESE. COVER AND REFRIGERATE OVERNIGHT. THE NEXT MORNING, BAKE FOR 45 MINUTES AT 350 DEGREES. (NOTE: IF THE CASSEROLE STILL SEEMS "RUNNY" IN THE MIDDLE, LOOSELY LAY A PIECE OF ALUMINUM FOIL OVER THE TOP AND CONTINUE COOKING, CHECKING EVERY TEN MINUTES UNTIL THE CASSEROLE IS FIRM. REMOVE FROM OVEN AND SERVE.

Sausage and Cheese Balls From the kitchen of Joy Beth Bodie, Alpha Gamma Delta ; Katie Wiley, Zeta Tau Alpha; Patricia Miller, Alpha Xi Delta; Meg Cutter, Alpha Omicron Pi; & Abby Johnson, Alpha Delta Pi 1 LB. PORK SAUSAGE 2 CUPS BISQUICK

1 LB. SHARP CHEESE

GRATE THE CHEESE. MIX ALL INGREDIENTS TOGETHER. FORM INTO 1-INCH BALLS. BAKE AT 350 DEGREES FOR 15-20 MINUTES. Sausage and Mushroom Breakfast Casserole From the kitchen of Rebecca Rittenour, Delta Gamma 1 ½ LB. PORK SAUSAGE, BROWNED, DRAINED

2 ¼ C. SEASONED CROUTONS (HASH BROWNS MAY BE SUBSTI TUTED) 2 ¼ C. MILK 1 CAN CREAM OF MUSHROOM SOUP 2 C. SHARP CHEDDAR CHEESE, GRATED

6 EGGS 1 TSP DRY MUSTARD 4 OZ SLICED MUSHROOMS, DRAINED CHERRY TOMATO HALVES, OPTIONAL

SPREAD CROUTONS IN LIGHTLY GREASED 13” X 9” CASSEROLE. SPRINKLE WITH SAUSAGE. COMBINE EGGS AND NEXT 4 INGREDIENTS. POUR OVER SAUSAGE. COVER AND REFRIGERATE OVER NIGHT. REMOVE FROM REFRIGERATOR AND LET STAND 30 MINUTES. BAKE UNCOVERED AT 325 DEGREES FOR 50-55 MINUTES. SPRINKLE WITH CHEESE. BAKE 5 MINUTES MORE OR UNTIL CHEESE IS MELTED. GARNISH WITH TOMATOES. Sausage Breakfast Casserole From the kitchen of Allison Luka, Delta Delta Delta 6 SLICES BREAD 1 LB. BULK PORK SAUSAGE 6 EGGS, BEATEN 1 TSP. SALT

1/2 TO 1 STICK BUTTER 1.5 C. LONGHORN GRATED CHEESE 2 C. HALF-N-HALF

REMOVE CRUSTS FROM BREAD, SPREAD WITH BUTTER ON ONE SIDE, PLACE IN GREASED 13X9X2 INCH BAKING DISH, AND SET ASIDE. COOK SAUSAGE AND BROWN UNTIL CRUMBLED, THEN SPOON OVER BREAD. SPRINKLE CHEESE OVER SAUSAGE. MIX BEATEN EGGS, 1/2 & 1/2, AND SALT; POUR OVER ENTIRE CASSEROLE. COVER AND CHILL OVERNIGHT. REMOVE FROM FRIDGE 15 MIN. BEFORE BAKING. BAKE UNCOVERED AT 350, 4555 MIN. Sausage Casserole From the kitchen of Whitney West, Delta Zeta 1 POUND SAGE FLAVORED BREAKFAST SAUSAGE 1/4 CUP BUTTER, MELTED 1/2 CUP ONION, SHREDDED 6 JUMBO EGGS

3 CUPS SHREDDED POTATOES, DRAINED AND PRESSED 12 OZ MILD CHEDDAR CHEESE, SHREDDED 1 (16 OZ) CONTAINER SMALL CURD COTTAGE CHEESE

PREHEAT OVEN TO 375. LIGHTLY GREASE A 9X13 INCH SQUARE BAKING DISH. PLACE SAUSAGE IN A LARGE, DEEP SKILLET. COOK OVER MEDIUMHIGH HEAT UNTIL EVENLY BROWN. DRAIN, CRUMBLE, AND SET ASIDE. IN THE PREPARED BAKING DISH, STIR TOGETHER THE SHREDDED POTATOES AND BUTTER. LINE THE BOTTOM AND SIDES OF THE BAKING DISH WITH THE MIXTURE. IN A BOWL, MIX THE SAUSAGE, CHEDDAR CHEESE, ONION, COTTAGE CHEESE, AND EGGS. POUR OVER THE POTATO MIXTURE. Sausage Casserole From the kitchen of Candace Boller, Zeta Tau Alpha 1 LB. SAUSAGE 1 C. SHREDDED CHEESE 1 BOX BEEF RICE A RONI

1 MEDIUM CHOPPED ONION 1 CAN MUSHROOM SOUP

PREPARE RICE A RONI AS DIRECTED. BROWN SAUSAGE AND ONIONS. ON TOP, HEAT FOR 15 MINUTES AND EAT!

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MIX INGREDIENTS TOGETHER ADDING IN MUSHROOM SOUP. SPREAD CHEESE

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Breakfast Dishes Sausage Pinwheels From the kitchen of Fuller Sherrod, Sigma Kappa & Jana May, Phi Mu 1 PACKAGE OF PILLSBURY CRESCENT ROLLS FOIL

1 PACKAGE OF SAUSAGE BAKING SHEET

PRE-HEAT OVEN TO 350 DEGREES. ROLL OUT THE CRESCENT ROLLS IN ONE SINGLE SHEET OF DOUGH. SPREAD A LAYER OF SAUSAGE OVER THE DOUGH COVERING IT COMPLETELY. ROLL THE DOUGH BACK UP SO IT LOOKS LIKE A LOG. CUT THE "LOG" INTO SLICES APPROXIMATELY 1/2 INCH. PLACE SLICES ON A FOIL COVERED BAKING SHEET ABOUT 1 INCH APART. PLACE IN OVEN AND BAKE FOR 8-10 MINUTES OR UNTIL SAUSAGE IS COOKED AND BREADING IS GOLDEN BROWN. THIS IS A GREAT BREAKFAST ITEM BUT ALSO MAKES A WONDERFUL APPETIZER. 1 CRESCENT ROLL PACKAGE MAKES ABOUT 15-18 ROLLS. Sausage Squares From the kitchen of Katherine Lind, Chi Omega 2 CANS PILLSBURY CRESCENT ROLLS 1 (8 0Z) CREAM CHEESE

1 LB MILD SAUSAGE

SPRAY 9" X 13" PAN WITH PAM, UNROLL 1 CAN OF CRESCENT ROLLS AND PRESS AGAINST THE BOTTOM OF THE PAN & PINCH THE SEAMS TOGETHER. BROWN SAUSAGE AND & DRAIN IT. MIX SAUSAGE WITH CREAM CHEESE AND SPREAD MIXTURE ON TOP, AND THEN STRETCH 2ND CAN OF ROLLS ON TOP. COOK AT 350 FOR 13 MINUTES. Scrambles Egg Muffins From the kitchen of Ashley Wurst, Delta Zeta 1/2 POUND BULK PORK SAUSAGE 1/2 CUP CHOPPED ONION 1/2 TSP. SALT 1/4 TSP. GARLIC POWDER

12 EGGS 1/4 CUP CHOPPED BELL PEPPER 1/4 TSP. BLACK PEPPER 1/2 CUP SHREDDED CHEDDAR CHEESE

BROWN SAUSAGE, DRAIN. BEAT EGGS. ADD ONION, PEPPERS, SALT, PEPPER AND GARLIC POWDER. STIR IN SAUSAGE AND CHEESE. SPOON BY 1/3 CUPFULS INTO GREASED MUFFIN TINS. BAKE AT 350 FOR 20-25 MINUTES OR UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN. TWO MUFFINS MAKE A NICE SERVING SIZE. Scrumtralescent Blueberry Muffins From the kitchen of Katey Gammon, Chi Omega 2 CUPS ALL-PURPOSE FLOUR 3/4 TSP. SALT 1/2 CUP SKIM MILK 1/4 CUP HONEY 1 TSP. VANILLA

2 TSP BAKING POWDER 1/2 OR 1 STICK LIGHT MARGARINE, SOFTENED 1 C GRANULAR SUGAR (OR SPLENDA ) 2 WHOLE LARGE EGGS 1 CUP BLUEBERRIES, FRESH OR FROZEN

PREHEAT OVEN AT 350 DEGREES F. LINE 10 MUFFIN CUPS WITH PAPER LINERS. SIFT TOGETHER FLOUR, BAKING POWDER, & SALT; THEN SET ASIDE. BEAT TOGETHER MARGARINE, SUGAR, AND HONEY WITH AN ELECTRIC MIXER UNTIL LIGHT AND FLUFFY. ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION. STIR IN VANILLA. ALTERNATELY STIR IN FLOUR MIXTURE AND MILK, BEGINNING AND ENDING WITH THE FLOUR MIXTURE. FOLD IN BERRIES. SPOON BATTER IN PAPER LINED MUFFIN CUPS, AND BAKE UNTIL GOLDEN BROWN AND AN INSERTED TOOTHPICK COMES OUT CLEAN, ABOUT 25-30 MINUTES. COOL IN PAN FOR 10 MINUTES ON WIRE RACK. SERVING SIZE: 1 MUFFIN. YIELDS 10 MUFFINS. SEC Casserole (Sausage, Egg and Cheese) From the kitchen of Lindsey Epperson, Delta Delta Delta 8 SLICES WHITE BREAD 1 TSP. DRY MUSTARD 1 1/2 LBS. SAUSAGE (CRUMBLED AND COOKED) 1 (5.3 OZ.) CAN EVAPORATED MILK (FOR SAUCE)

1 DOZEN EGGS 2 CUPS MILK 2 CUPS SHARP CHEDDAR CHEESE 10 3/4 OZ. CREAM OF MUSHROOM SOUP (FOR SAUCE)

ONE DAY BEFORE SERVING, BUTTER A 3-QUART CASSEROLE DISH. LINE CASSEROLE DISH WITH BREAD SLICES CUT INTO 4 SQUARES. COOK AND DRAIN SAUSAGE. BEAT EGGS, AND ADD SAUSAGE, MUSTARD, MILK AND CHEESE. POUR MIXTURE OVER BREAD SQUARES IN THE DISH. COVER AND REFRIGERATE OVERNIGHT. THE NEXT DAY, MIX EVAPORATED MILK AND MUSHROOM SOUP FOR SAUCE. SPREAD OVER CASSEROLE. DO NOT MIX. BAKE AT 300 DEGREES FOR AN HOUR AND 30 MINUTES.

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Breakfast Dishes Sour Milk Pancakes From the kitchen of Emily Naman, Pi Beta Phi 2 CUPS OF FLOUR 2 EGGS BEATEN 3 TBSP SUGAR 1/4 TSP SALT

2 CUPS SOUR MILK 2 TSP BAKING POWDER 2 TSP MELTED BUTTER 1 TSP BAKING SODA

SIFT DRY INGREDIENTS TOGETHER ADD REMAINING INGREDIENTS. CULTURED SOUR MILK IS BEST Strawberry-Banana Nilla Pancake From the kitchen of Melanie Tew, Alpha Omicron Pi 3 LARGE EGGS 20 NILLA WAFERS, FINELY CRUSHED 1 MEDIUM BANANA, SLICED

3/4 CUP MILK 8 STRAWBERRIES, SLICED

PREHEAT OVEN TO 450 F. BEAT EGGS AND MILK IN MEDIUM BOWL WITH WIRE WHISK UNTIL WELL BLENDED. STIR IN CRUSHED WAFERS. WRAP HANDLE OF LARGE SKILLET WITH SEVERAL LAYERS OF FOIL. HEAT ON HIGH HEAT 2 MINUTES. SPRAY WITH COOKING SPRAY. ADD EGG MIXTURE; PLACE IN OVEN. BAKE 14 TO 16 MINUTES OR UNTIL PUFFED AND GOLDEN BROWN. TOP WITH FRUIT. GARNISH WITH POWDERED SUGAR, IF DESIRED. CUT INTO 4 WEDGES. SERVE IMMEDIATELY. Sunshine Toast From the kitchen of Whitney West, Delta Zeta 2 TBSP BUTTER, DIVIDED 1 EGG

1 SLICE BREAD SALT TO TASTE

TABLESPOON BUTTER IN A SMALL SKILLET OVER MEDIUM HEAT. USING A GLASS OR COOKIE CUTTER, CREATE A HOLE IN THE MIDDLE OF THE BREAD, REMOVING THE CENTER SO IT IS PERFECTLY CIRCULAR. BUTTER THE BREAD LIGHTLY ON BOTH SIDES AND LIGHTLY FRY IT ON ONE SIDE, AND THEN TURN IT OVER. CRACK THE EGG INTO THE HOLE IN THE MIDDLE OF THE BREAD AND FRY QUICKLY. BE CAREFUL THAT THE BREAD DOES NOT BURN. SERVE WARM. The BEST Blueberry Pancakes From the kitchen of Megan Robertson, Alpha Gamma Delta 3/4 C. FLOUR 1 TSP. BAKING POWDER 1 TBSP. MARGARINE 3/4 C. MILK

1 TBSP. SUGAR 1/2 TSP. SALT 1 EGG 1/2 C. BLUEBERRIES, WASHED AND DRAINED

EXTRA MARGARINE FOR THE PAN

IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, SUGAR, BAKING POWDER, AND SALT. SET THE BOWL ASIDE. MELT THE MARGARINE IN A SMALL SAUCEPAN. CRACK THE EGG INTO A MEDIUM-SIZE BOWL, THEN ADD THE MILK AND MELTED MARGARINE. WHISK UNTIL EVERYTHING IS WELL MIXED. ADD THE FLOUR MIXTURE TO THE EGG MIXTURE. WHISK AGAIN UNTIL BOTH MIXTURES ARE BLENDED TOGETHER. PUT EXTRA MARGARINE IN THE SAUCEPAN AND HEAT IT ON THE STOVETOP ON MEDIUM HEAT. IT IS HOT ENOUGH WHEN THE MARGARINE STARTS TO BUBBLE. USE A MEASURING CUP OR A SMALL LADLE TO SPOON THE BATTER INTO THE PAN TO MAKE 4 PANCAKES. PUT SOME BLUEBERRIES ON TOP OF EACH PANCAKE. COOK YOUR PANCAKES ON MEDIUM HEAT UNTIL SMALL BUBBLES APPEAR ON THE TOP. USE A SPATULA TO LIFT THE EDGE OF THE PANCAKES TO SEE WHETHER THEY'RE LIGHT BROWN ON THE BOTTOM. WHEN THEY ARE, FLIP THEM OVER WITH THE SPATULA. COOK FOR ANOTHER FEW MINUTES UNTIL THE PANCAKES ARE LIGHT BROWN ON THE OTHER SIDE. REMOVE YOUR PANCAKES AND PUT THEM ON PLATES TO ENJOY! TRY THEM WITH POWDERED SUGAR, CINNAMON, MAPLE SYRUP, JELLY, OR FRUIT ON TOP. Vanilla Pancakes From the kitchen of Dorothy Mandel, Alpha Delta Pi 1 CUP ALL PURPOSE FLOUR 2 TBSP SUGAR 1 CUP MILK 3 TSP S VANILLA EXTRACT A PINCH OF SALT

1/2 TSP BAKING POWDER 1 EGG 1 TBSP VEGETABLE OIL COOKING SPRAY CINNAMON TO SPRINKLE

COMBINE THE FLOUR, BAKING POWDER, SUGAR, AND SALT IN A MIXING BOWL. IN A SERPERATE BOWL, MIX THE EGG, MILK, OIL AND VANILLA. ADD IN THE DRY INGREDIENTS AND MIX UNTIL THE WHOLE MIXTURE IS SMOOTH. SPRINKLE IN SOME CINNAMON. HEAT UP THE SKILLET AND SLOWLY POUR ENOUGH BATTER TO MAKE YOUR DESIRED SIZE PANCAKE. FLIP AFTER ABOUT A MINUTE, AND REMOVE ONCE BOTH SIDES ARE GOLDEN BROWN.

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Breakfast Dishes MAKE AS MANY PANCAKES AS BATTER ALLOWS AND SPRINKLE CINNAMON ON TOP. ENJOY! Wesley’s Waffles From the kitchen of Janye Hines, Alpha Omicron Pi 2 CUPS OF FLOUR 3 EGGS SEPARATED 4 TSP BAKING POWDER

2 CUPS OF MILK 9 TBSP WESSON OIL

MIX ALL INGREDIENTS EXCEPT FOR EGG WHITES. BEAT EGG WHITES AND FOLD IN AFTER BEATING. (1/2 A RECIPE FOR 4, USE 2 EGGS) Wieners for Breakfast? Yes!!! From the kitchen of Courtney May, Alpha Delta Pi 1 LARGE FLOUR TORTILLA 2 TBSP KRAFT SHREDDED CHEDDAR CHEESE

1 EGG, SCRAMBLED 1 OSCAR MAYER BEEF FRANK, SLICED

PLACE EGG, CHEESE AND BEEF FRANK ON TORTILLA ON MICROWAVABLE PLATE. MICROWAVE 30 SECONDS OR UNTIL CHEESE IS MELTED; FOLD UP SIDES OF TORTILLA TO CENTER, SLIGHTLY OVERLAPPING. SERVE WITH SALSA OR CATSUP, IF DESIRED. Yummy Chocolate Chip Banana Muffins From the kitchen of Emily Yates, Delta Gamma 1/2 CUP BUTTER, ROOM TEMPERATURE 2 EGGS 1 TSP. VANILLA 1 3/4 CUPS FLOUR 1 TSP. BAKING POWDER 3/4 CUP SEMI-SWEET CHOCOLATE CHIPS

1 1/4 CUPS SUGAR 1/2 CUP SOUR CREAM 1 CUP MASHED RIPE BANANAS 1 TSP. BAKING SODA PINCH OF SALT

BEAT FIRST SIX INGREDIENTS TOGETHER UNTIL BLENDED. STIR IN THE DRY INGREDIENTS AND CHOCOLATE CHIPS UNTIL MOISTENED. DIVIDE BATTER INTO 12 REGULAR OR 6 JUMBO GREASED MUFFIN CUPS. BAKE AT 325 FOR APPROXIMATELY 20 MINUTES FOR REGULAR MUFFINS, LONGER FOR JUMBO MUFFINS, UNTIL TESTER COMES OUT CLEAN.

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Many people think of Dean James E. Foy as the animated man who worked closely with the Auburn student body to spread the Auburn spirit and help develop great Auburn men and women. What many people don’t know, however, is that he also has a history as a brave military veteran. He completed his college degree in 1939 and went on to earn a private and commercial pilot’s license, which he put to use in 1940 and 1941. Then, he signed up to serve in the Navy in 1941, after World War II was declared. He continued to correspond with Emmalu until 1943, when they wed shortly before he was sent into action. In the words of Dean Foy, “I was headed to San Diego and my orders were to form a squadron there. Well, I got to San Diego and they said, ‘Your orders have changed. You’re going to the South Pacific Thursday.’ This was on a Sunday. I said, ‘Look, I haven’t been married but two weeks. Yesterday, my orders said to form a squadron here.’ They said, ‘You’re in the Navy now, man. You’re headed for the South Pacific.’ So, three weeks after we married, I left for the South Pacific and left [Emmalu] standing on the dock. It was the saddest moment of my life.” “I crossed the equator, to Samoa, then to the Fiji Islands, on to New Zealand, and New Caledonia. When I got there, I was a sick man. I had malaria. I entered the hospital for malaria and got out in June and the squadron was scheduled for combat in the Russell Islands, right up from Guadalcanal. Guadalcanal was the farthest that the Japanese Empire advanced. We fought them at Guadalcanal to a standstill, beat them, and moved on to other islands in the Solomon Islands.” “We were stationed in the Russell Islands, about 150 miles from Guadalcanal, and I got into my first combat on July 1, 1943. I was in combat for five weeks, with 23 combat missions and I was shot up once or twice, but not shot down. We lost 13 pilots out of 23 in five hours of combat. I received a medal for combat.” One keepsake Foy has from his experience is a framed piece of badly damaged glass, which was the windshield from the Wildcat fighter plane he flew in the war. He said, “The reason I’m here is this windshield. I caught 220 millimeters [of ammunition] from a 747 in my bulletproof windshield right in front of my face and another one in the engine. I was about 150 miles from base and, my radio was shot out. I had taken off without a life raft. [My squadron was] four short on life rafts and I was a new member of the squadron. So, I didn’t get a life raft and I had never made a water landing in the ocean. I had been taught it, but I had never done it.” He was near the island of New Georgia. He continued, “If I got down, New Georgia was in the hands of the Japanese and they weren’t taking any prisoners. The Australians had a Coast Guard on New Georgia and I knew that if they got me, I would be alright. But, if the Japanese got me it would be the end. I decided to try to get back. I opened the cockpit and flew 150 miles back to the Russell Islands. When I got there, I cut back on the throttle and the engine died. I made a dead stick landing. I said, ‘Would you get that windshield for me and frame it so that I can take it back? If I get back, I want to have that windshield with me.’ So, I brought it all the way back from Guadalcanal.” He eventually made his way back to the United States. “We got back to San Francisco, and I want to tell you the most beautiful sight in the world is sailing under the Golden Gate Bridge heading East. Then, for 18 months, I instructed Marine pilots, 28 of them, and then I was assigned to go back overseas. I joined the Franklin D. Roosevelt, the best carrier ever made. I was the gunnery officer of the fighter squad aboard it. We were stationed in Chesapeake, VA and finished training when they dropped the atomic bomb on Japan and it ended the war. I had enough points to get out, but not before I flew in the Victory Celebration. A thousand planes flew over Washington in the victory celebration.” James E. Foy piloted one of those planes. We are proud that an American hero and decorated veteran like Dean Foy calls Auburn home.

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Salads 1000 Island Lettuce Wedges From the kitchen of Julie Johnston, Alpha Gamma Delta 1 HEAD ICEBERG LETTUCE 1 CUP HELLMANN'S MAYONNAISE 2 TBSP SWEET PICKLE RELISH

2 HARDBOILED EGGS, CHOPPED 1/2 CUP KETCHUP

CUT LETTUCE INTO 4 OR 6 WEDGES. ARRANGE ON ONE LARGE PLATE OR INDIVIDUAL SALAD PLATES. SERVING AND REFRIGERATE. POUR OVER WEDGES AND SPRINKLE WITH CHOPPED EGG.

MIX DRESSING ABOUT AN HOUR BEFORE

AAC Chicken Salad From the kitchen of Abby Johnson, Alpha Delta Pi 2 CHICKEN BREASTS, POACHED IN CHICKEN STOCK UNTIL JUST COOKED-DRAINED AND COOLED 3 STALKS CELERY, LEAVES REMOVED, WASHED AND FINELY CHOPPED

7 OZ HELLMANN'S MAYONNAISE 3 GREEN ONIONS, WASHED AND FINELY CHOPPED JUICE OF 1/2 LEMON

SALT AND GROUND WHITE PEPPER

HAND CHOP THE COOLED CHICKEN UNTIL DESIRED CONSISTENCY. ADD MAYONNAISE, GREEN ONION AND CELERY. MIX WELL. ADD LEMON JUICE AND MIX WELL. SEASON GENEROUSLY WITH SALT AND WHITE PEPPER. CHILL COMPLETELY. ADD MORE MAYONNAISE IF YOU PREFER A MOISTER PRODUCT. ENJOY! All-American Potato Salad From the kitchen of Brittney King, Zeta Tau Alpha 5 POUNDS RED POTATOES 2 CUPS MAYONNAISE 2 GREEN ONIONS, THINLY SLICED 3 STALKS CELERY, THINLY SLICED 1 TSP GROUND BLACK PEPPER

6 EGGS 1 ONION, DICED 1 SMALL GREEN BELL PEPPER, SEEDED AND DICED 2 TSP SALT

BRING A LARGE POT OF WATER TO A BOIL. ADD POTATOES, AND COOK FOR 15 TO 20 MINUTES, OR UNTIL TENDER BUT STILL FIRM. DRAIN, COOL AND CUT INTO CUBES. PLACE EGGS IN A SAUCEPAN AND COVER WITH COLD WATER. BRING WATER TO A BOIL AND IMMEDIATELY REMOVE FROM HEAT. COVER AND LET EGGS STAND IN HOT WATER FOR 10 TO 12 MINUTES. REMOVE FROM HOT WATER, COOL, PEEL AND CHOP. IN A LARGE BOWL, COMBINE CHOPPED POTATOES AND EGGS. MIX TOGETHER MAYONNAISE, CHOPPED ONION, GREEN ONION, GREEN PEPPER, AND CELERY. SEASON WITH SALT AND PEPPER, THEN MIX WELL. COVER, AND REFRIGERATE FOR SEVERAL HOURS OR OVERNIGHT. Amaretto-Marinated Fruit Bowl From the kitchen of Caroline Weseloh, Gamma Phi Beta 1 PINT STRAWBERRIES, HULLED AND QUARTERED 1 CUP MELON BALLS 2 MEDIUM APPLES, CORED AND DICED 3 TBSP HONEY 1 TBSP SUGAR, OPTIONAL

1 CUP SEEDLESS GRAPES, CUT INTO HALVES 2 MEDIUM KIWI, PEELED AND SLICED 1/4 CUP AMARETTO (ALMOND-FLAVORED LIQUEUR) 1 TBSP FRESH LIME JUICE

IN A LARGE BOWL, COMBINE THE FRESH FRUIT. IN A CUP, COMBINE AMARETTO, HONEY, AND LIME JUICE. POUR OVER FRUIT AND GENTLY STIR TO MIX. TASTE FRUIT AND IF IT NEEDS MORE SWEETENING, SPRINKLE WITH SUGAR AND MIX. IT IS BEST IF IT MARINATES FOR SEVERAL HOURS BEFORE SERVING. SERVE IN SMALL INDIVIDUAL BOWLS OR PARFAIT GLASSES. Ambrosia Fruit Salad From the kitchen of Whitney Webb, Chi Omega 1 (8 OZ) CONTAINER FROZEN WHIPPED TOPPING, THAWED 1/2 CUP CHOPPED WALNUTS 1 (8 OZ) CAN PINEAPPLE CHUNKS, DRAINED 3 CUPS MINIATURE MARSHMALLOWS 1 TSP GROUND NUTMEG

2 1/2 CUPS SHREDDED COCONUT 1 (8 OZ) CAN FRUIT COCKTAIL, DRAINED 1 (11 OZ) CAN MANDARIN ORANGES, DRAINED 1 (10 OZ) JAR MARASCHINO CHERRIES, DRAINED (OPTIONAL) 1 TSP GROUND CINNAMON

IN A LARGE BOWL, COMBINE THE WHIPPED TOPPING, COCONUT, CHOPPED NUTS, FRUIT COCKTAIL, PINEAPPLE, MANDARIN ORANGES, MARSHMALLOWS, CHERRIES, NUTMEG AND CINNAMON. MIX TOGETHER WELL AND REFRIGERATE FOR 30 TO 45 MINUTES. **IF YOU LIKE MARASCHINO CHERRIES YOU CAN USE THEM, IF NOT REMEMBER THERE ARE MARASCHINO CHERRIES IN YOUR FRUIT COCKTAIL. ALSO, A LITTLE JUICE FROM THE MARASCHINO CHERRIES WILL COLOR YOUR FRUIT SALAD A FESTIVE RED.

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Salads Angel Salad From the kitchen of Kristen Brown, Pi Beta Phi 1 LARGE CAN FRUIT COCKTAIL 2 C. MINIATURE MARSHMALLOWS 1 SMALL CONTAINER COOL WHIP

1 SMALL CAN MANDARIN ORANGE SECTIONS 1/2 C. CHOPPED PECANS 1 C. SOUR CREAM

DRAIN FRUIT. COMBINE ALL INGREDIENTS. COVER AND REFRIGERATE OVERNIGHT. KEEP REFRIGERATED. Antipasto Salad From the kitchen of Stephanie Culver, Phi Mu & Amanda Baxter, Phi Mu 1 (10 OZ.) PACKAGE SALAD GREENS (ABOUT 10 CUPS) 10 PEPPERONCINI PEPPERS 1 CUP KRAFT SHREDDED MOZZARELLA CHEESE

1 (6 OZ.) CAN PITTED RIPE OLIVES , DRAINED, HALVED 8 SLICES OSCAR MAYER HARD SALAMI, QUARTERED 3/4 CUP SEVEN SEAS VIVA ITALIAN DRESSING

TOSS GREENS WITH REMAINING INGREDIENTS. Anytime Fruit Salad From the kitchen of Stephanie Culver, Phi Mu 24 OZ. COTTAGE CHEESE 1 (6 OZ.) PACKAGE ORANGE FLAVORED GELATIN MIX 1 (20 OZ.) CAN PINEAPPLE CHUNKS, DRAINED

1 (12 OZ.) CONTAINER FROZEN WHIPPED TOPPING, THAWED 2 (11 OZ.) CANS MANDARIN ORANGES, DRAINED

IN A LARGE BOWL, COMBINE THE COTTAGE CHEESE, WHIPPED TOPPING AND GELATIN MIX. STIR IN THE ORANGES AND PINEAPPLE. ERATOR

CHILL IN REFRIG-

Apple Stick Salad From the kitchen of Brittney King, Zeta Tau Alpha 1/2 CUP WHITE SUGAR 3 TART APPLES- PEELED, CORED AND JULIENNED 1/2 CUP CHOPPED DILL PICKLES

1/2 CUP DISTILLED WHITE VINEGAR 2/3 CUP CHOPPED ONION IN A SMALL BOWL, COMBINE SUGAR AND VINEGAR. IN A MEDIUM

BOWL, MIX TOGETHER APPLES, ONION, AND PICKLE. TOSS WITH VINEGAR MIXTURE. REFRIGERATE UNTIL THOROUGHLY CHILLED. Apple-Spinach Salad From the kitchen of Natalie Wilmer, Delta Gamma [6 OZ] PACKAGE FRESH BABY SPINACH ½ CUP CASHEWS ¼ CUP SUGAR ¼ CUP VEGETABLE OIL ¼ TSP CELERY SALT

2 SMALL GRANNY SMITH APPLES, CHOPPED ¼ CUP GOLDEN RAISINS ¼ CUP APPLE CIDER VINEGAR ¼ TSP GARLIC SALT

COMBINE FIRST 4 INGREDIENTS IN A LARGE SALAD BOWL. WHISK TOGETHER SUGAR AND NEXT DRESSING WITH SALAD. YOU CAN CHILL DRESSING UP TO 1 DAY; WHISK WELL BEFORE SERVING.

4 INGREDIENTS UNTIL WELL BLENDED. SERVE

Arugula, Pear, Parmesan, and Walnut Salad From the kitchen of Andrea Williams, Chi Omega 1 GARLIC CLOVE, HALVED 1 TBSP FRESH LEMON JUICE 1 BARTLETT, BOSC OR OTHER RIPE PEAR, QUARTERED, CORED, THIN-SLICED C) 2 TBSP CRUSHED WALNUTS

1 TBSP HONEY PINCH SALT 1-2 BUNCHES ARUGULA, RINSED, LONG STEMS TRIMMED (ABOUT

4

SMALL WEDGE PARMESAN

RUB THE SURFACE OF A LARGE MIXING BOWL WITH THE CUT SIDE OF THE GARLIC; RESERVE THE GARLIC FOR ANOTHER USE. ADD THE HONEY, LEMON JUICE AND SALT; WHISK TO BLEND. ADD THE PEAR; TURN TO COAT. JUST BEFORE SERVING, ADD THE ARUGULA TO THE BOWL; TOSS. DIVIDE SALAD AMONG FOUR PLATES, DISTRIBUTING THE PEARS EVENLY ON TOP OF THE ARUGULA. SPRINKLE WITH THE WALNUTS. USING A VEGETABLE PEELER OR CHEESE SERVER, CUT CURLS OF PARMESAN FROM THE WEDGE AND ARRANGE ON TOP OF THE SALAD.

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Salads Asian Chicken Salad From the kitchen of Danielle Ward, Zeta Tau Alpha 1/4 CUP ORANGE JUICE CONCENTRATE 1/2 OZ GINGER, PEELED AND ROUGHLY CHOPPED 1/8 CUP (1 OZ.) SESAME OIL 1/4 CUP CREAM SHERRY 1/2 TSP MUSTARD POWDER GRILLED CHICKEN BREAST (2 DICED) FRIED RICE NOODLES (1 CAN) MANDARIN ORANGES (2 SMALL CANS)

1/3 CUP SOY SAUCE 1/2 OZ GARLIC, MINCED 1/2 CUP CANOLA OIL 1/2 TSP RED CHILI FLAKES ROMAINE LETTUCE (1 BAG) TOASTED ALMONDS (1/3 CUP) WATER CHESTNUTS (1 SMALL CAN)

PUT JUICES, SPICES, SHERRY, AND SAUCE INTO BLENDER, RUN UNTIL SMOOTH. DRIZZLE IN OILS WITH BLENDER RUNNING. THEN, ADD LETTUCE, ORANGES, CHICKEN, ALMONDS, NOODLES, AND WATER CHESTNUTS TO BOWL. TOP WITH DRESSING AND TOSS. SERVES 2-4 PEOPLE. Asian Slaw From the kitchen of Anna Claire McKaskle, Chi Omega & Lauren Arieux, Kappa Delta 2 (3-OZ) PKGS. BEEF-FLAVORED RAMEN NOODLES 1 CUP SLICED ALMONDS 1/2 CUP SUGAR 1/3 CUP WHITE VINEGAR

2 (8.5-OZ) BAGS OF SLAW 1 CUP SUNFLOWER KERNELS 3/4 CUP VEGETABLE OIL

REMOVE FLAVOR PACKETS FROM SOUP MIX AND SET ASIDE; CRUSH NOODLES AND PLACE THEM IN BOTTOM OF LARGE BOWL. TOP WITH SLAW, SPRINKLE ALMONDS AND SUNFLOWER KERNELS. WHISK CONTENTS TOGETHER FROM FLAVOR PACKETS, OIL, SUGAR, AND VINEGAR. POUR OVER SLAW. COVER AND CHILL 24 HOURS. TOSS BEFORE SERVING. SO GOOD! Asparagus and Smoked Salmon Salad From the kitchen of Stephanie Culver, Phi Mu 1 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1 INCH PIECES 2 HEADS RED LEAF LETTUCE, RINSED AND TORN 1/4 POUND SMOKED SALMON, CUT INTO 1 INCH CHUNKS 2 TBSP LEMON JUICE 1/2 TSP SALT

1/2 CUP PECANS, BROKEN INTO PIECES 1/2 CUP FROZEN GREEN PEAS, THAWED 1/4 CUP OLIVE OIL 1 TSP DIJON MUSTARD 1/4 TSP PEPPER

BRING A POT OF WATER TO A BOIL. PLACE ASPARAGUS IN THE POT, AND COOK 5 MINUTES, JUST UNTIL TENDER. DRAIN, AND SET ASIDE. PLACE THE PECANS IN A SKILLET OVER MEDIUM HEAT. COOK 5 MINUTES, STIRRING FREQUENTLY, UNTIL LIGHTLY TOASTED. IN A LARGE BOWL, TOSS TOGETHER THE ASPARAGUS, PECANS, RED LEAF LETTUCE, PEAS, AND SALMON. IN A SEPARATE BOWL, MIX THE OLIVE OIL, LEMON JUICE, DIJON MUSTARD, SALT, AND PEPPER. TOSS WITH THE SALAD OR SERVE ON THE SIDE. Asparagus Pasta Salad From the kitchen of Brooke Malec, Alpha Gamma Delta 1 SMALL SHALLOT OR 1/2 LARGE SHALLOT, FINELY CHOPPED 1 POUND ASPARAGUS, THIN SPEARS 1/2 SMALL RED BELL PEPPER, CHOPPED

1/3 CUP EXTRA-VIRGIN OLIVE OIL, EYEBALL IT 2 ENDIVE, CORED AND THINLY SLICED 1/2 LB. BOW TIE PASTA, FARFALLE, COOKED TO AL DENTE &

1/2 CUP FROZEN GREEN PEAS 3 TBSP WHITE WINE VINEGAR

1/4 CUP CHOPPED FLAT-LEAF PARSLEY, A COUPLE OF HANDFULS

COOLED SALT

FRESHLY GROUND BLACK PEPPER

HEAT SHALLOT AND OIL IN MICROWAVE SAFE COVERED DISH FOR 30 SECONDS OR IN A SMALL PAN ON THE STOVETOP OVER MEDIUM LOW HEAT FOR 5 MINUTES. ALLOW OIL TO COOL BACK TO ROOM TEMPERATURE. HOLD A SPEAR OF ASPARAGUS AT EACH END AND SNAP IT. THE SPEAR BREAKS WHERE THE TENDER TOPS MEET THE TOUGH BOTTOMS. LINE THE BROKEN SPEAR UP WITH THE BUNDLE OF CLEANED ASPARAGUS. CUT THE SPEARS USING THE GUIDELINE OF THE SNAPPED SPEAR. PAR BOIL THE ASPARAGUS TOPS IN 1 INCH SIMMERING WATER COVERED FOR 3 TO 5 MINUTES. COOL UNDER COLD RUNNING WATER AND DRAIN. CUT ASPARAGUS INTO 1-INCH PIECES ON AN ANGLE AND ADD TO A BOWL. COMBINE CHOPPED, COOKED ASPARAGUS WITH SHREDDED ENDIVE, RED BELL PEPPER, COOKED PASTA, GREEN PEAS AND CHOPPED PARSLEY. THE PEAS WILL DEFROST AS YOU TOSS SALAD. POUR VINEGAR INTO A SMALL BOWL AND WHISK IN COOLED SHALLOT OIL. POUR DRESSING OVER SALAD AND TOSS. SEASON SALAD WITH SALT AND PEPPER, TO YOUR TASTE AND TOSS AGAIN.

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Salads Baby Blue Salad From the kitchen of Laura Clark, Phi Mu 3/4 LBS. MIXED SALAD GREENS 2 ORANGES, PEELED AND CUT INTO SLICES 1/4 CUP SUGAR 2 TBSP. SUGAR 1/8 TSP. GROUND RED PEPPER 3 TBSP. DIJON MUSTARD 2 LARGE GARLIC CLOVES, MINCED 1/4 TSP. SALT 1 CUP OLIVE OIL

1 (4 OZ) PACKAGE CRUMBLED BLUE CHEESE 1 PINT FRESH STRAWBERRIES, QUARTERED 1 CUP PECAN HALVES 1 TBSP. CHILI POWDER 1/2 CUP BALSAMIC VINEGAR 3 TBSP. HONEY 2 SMALL SHALLOTS 1/4 TSP. PEPPER

SWEET AND SPICY PEACANS: STIR TOGETHER 1/4 CUP SUGAR AND 1 CUP WARM WATER UNTIL SUGAR DISSOLVES. ADD PECANS, AND SOAK 10 MINUTES. DRAIN, DISCARDING SYRUP. THEN, COMBINE 2 TBSP SUGAR, CHILI POWDER, AND RED PEPPER. ADD PECANS, TOSSING TO COAT. PLACE PECANS ON A LIGHTLY GREASED BAKING SHEET. BAKE AT 350 DEGREES FOR 10 MINUTES OR UNTIL GOLDEN BROWN, STIRRING ONCE. BALSAMIC VINAIGRETTE: WHISK TOGETHER VINEGAR, MUSTARD, HONEY, GARLIC, SHALLOTS, SALT, AND PEPPER. GRADUALLY WHISK IN OLIVE OIL, BLENDING WELL. SALAD: TOSS TOGETHER SALAD, BLUE CHEESE, ORANGES, STRAWBERRIES, AND PECANS. DRIZZLE WITH BALSAMIC VINAIGRETTE, GENTLY TOSSING TO COAT. SERVE WITH REMAINING DRESSING. Bacon Spinach Salad From the kitchen of Stephanie Culver, Phi Mu 5 CUPS TORN SPINACH 1/2 CUP THINLY SLICED RED ONION WEDGES 2 HARD-COOKED EGGS, CHOPPED

1 CUP SLICED MUSHROOMS 4 SLICES OSCAR MAYER BACON, CRISPLY COOKED, CRUMBLED 1 CUP KRAFT CATALINA DRESSING

TOSS ALL INGREDIENTS EXCEPT DRESSING IN LARGE BOWL. SERVE WITH DRESSING. SKINLESS CHICKEN BREASTS, GRILLED, CUT INTO STRIPS.

SPECIAL EXTRA: PREPARE AS DIRECTED, ADDING 2 BONELESS

Big Momma's Chicken Salad From the kitchen of Cassidy Pickard, Zeta Tau Alpha 2 LARGE CANS OF CHICKEN BREASTS 20-30 GREEN GRAPES MAYO - TO TASTE

1 12OZ. CAN OF CRUSHED PINEAPPLE 1 SMALL PKG. WALNUT PIECES

CUT GRAPES IN FOURTH, COMBINE ALL INGREDIENTS IN LARGE BOWL, ADD PINEAPPLE JUICE AND MAYO TO TASTE. ENJOY!!! Black Eyed Pea Salad From the kitchen of Katie Jenkins, Zeta Tau Alpha 2 (15.5 OZ) CANS BLACK-EYED PEAS 1 MEDIUM RED BELL PEPPER, CHOPPED 1/2 RED ONION, DICED 1 TBSP CHOPPED FRESH PARSLEY 2 TBSP OLIVE OIL

1 LARGE TOMATO 1 MEDIUM GREEN BELL PEPPER, CHOPPED 1 STALK CELERY, CHOPPED 3 TBSP BALSAMIC VINEGAR SALT AND PEPPER TO TASTE

IN A MEDIUM BOWL, TOSS TOGETHER BLACK-EYED PEAS, TOMATO, RED BELL PEPPER, GREEN BELL PEPPER, RED ONION, CELERY, AND PARSLEY. IN A SMALL BOWL, MIX BALSAMIC VINEGAR AND OLIVE OIL. SEASON WITH SALT AND PEPPER. TOSS INTO THE VEGETABLES. COVER, AND CHILL IN THE REFRIGERATOR 8 HOURS, OR OVERNIGHT. Blue Cheese Dressing From the kitchen of Caitlin Burns, Phi Mu 1/4 POUND BLUE CHEESE 1 TBSP RED WINE VINEGAR 2/3 CUP EVAPORATED MILK 1/4 TSP CELERY SEED

1 CUP MAYONNAISE 1 TBSP LEMON JUICE 1/4 TSP GARLIC SALT

BLEND ALL INGREDIENTS TOGETHER IN A LARGE BOWL OR FOOD PROCESSOR. COVER AND REFRIGERATE UNTIL READY TO SERVE.

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Salads Broccoli Marinated Salad From the kitchen of Lauren Weatherford, Sigma Kappa 1 CUP MAYONNAISE 3 TSP. CIDER VINEGAR 1 MEDIUM RED ONION 1/2 CUP RAISONS

1/2 CUP SUGAR BROCCOLI FLOWERETTES 6 BACON STRIPS 3/4 CUP TOASTED SUNFLOWER SEEDS

MIX MAYONNAISE, SUGAR, CIDER VINEGAR AND REFRIGERATE FOR SEED. POUR MIX OVER BROCCOLI AND SERVE.

24 HOURS. COMBINE BROCCOLI, ONION, BACON, RAISONS, AND SUNFLOWER

Broccoli Salad From the kitchen of Austin Thompson, Pi Beta Phi & Casey Morrow, Alpha Gamma Delta 1 HEAD OF BROCCOLI FLOWERETS 1 LBS BACON APPLE (OPTIONAL) 1 CUP MAYO 2 TBS. VINEGAR

1 ONION GOLDEN RAISINS (OPTIONAL) NUTS (OPTIONAL) 1/4 CUP SUGAR

FOR THE SALAD: MIX THE BROCCOLI, ONION, BACON, RAISINS, APPLE, AND NUTS INTO A LARGE BOWL. TO MAKE THE DRESSING: MIX MAYO, SUGAR, AND VINEGAR INTO A SMALL BOWL. AFTER THE MIXTURE IS SMOOTH POUR IT ONTO THE SALAD. LET CHILL FOR 30 MINUTES AND SERVE. Broccoli Salad From the kitchen of Lynsey Bullock, Delta Delta Delta ; Amanda Fieder, Alpha Xi Delta; & Linsdey Carswell, Alpha Gamma Delta 1 BUNCH BROCCOLI, CHOPPED 1/2 CUP REAL BACON BITS 1 CUP MAYONNAISE (LIGHT OR REGULAR) 1 TBSP LEMON JUICE

1 HEAD CAULIFLOWER, CHOPPED 1 CUP GRATED CHEESE 1/2 CUP SUGAR 1 CUP SOUR CREAM

COMBINE MAYO, SUGAR, LEMON JUICE, AND SOUR CREAM IN A SMALL BOWL; POUR OVER BROCCOLI AND CAULIFLOWER. CHEESE. REFRIGERATE AT LEAST 1 HOUR BEFORE SERVING.

MIX IN BACON BITS AND

Brooke's Cold Rice Salad From the kitchen of Blair Bledsoe, Alpha Gamma Delta 1 PACKAGE UNCLE BEN'S CHICKEN FLAVOR RICE 1/2 GREEN PEPPER, CHOPPED 2 - 6 OZ. JARS (12 OZ. TOTAL) MARINATED ARTICHOKE HEARTS 1/2 CUP MAYONNAISE

1-2 GREEN ONIONS AND TOPS, CHOPPED 12 LARGE STUFFED OLIVES, SLICED 1/2 TSP CURRY POWDER 1 LB. SHRIMP, BOILED AND PEELED (OPTIONAL)

COOK RICE ACCORDING TO DIRECTIONS AND COOL. ADD ONIONS, PEPPER, AND OLIVES TO RICE. DRAIN ARTICHOKES AND SAVE JUICE. COMBINE JUICE AND CURRY POWDER WITH MAYONNAISE. POUR OVER RICE AND SLICED ARTICHOKES AND OPTIONAL SHRIMP. CHILL. BETTER IF DONE THE DAY BEFORE. * YOU CAN SUBSTITUTE CHICKEN FOR THE SHRIMP AND IT'S STILL DELICIOUS! Brown Rice Salad From the kitchen of Stephanie Culver, Phi Mu 2 CUPS WATER 1/4 CUP DRIED RED ONION 1/4 CUP DRIED CRANBERRIES 1 TBSP SUGAR

1 CUP BROWN RICE 1/2 CUP DICED CELERY 1/2 CUP BALSAMIC VINAIGRETTE SALAD DRESSING

IN A SAUCEPAN, BRING WATER TO A BOIL. STIR IN RICE, COVER, AND REDUCE HEAT TO LOW. SIMMER FOR 45 TO 60 MINUTES, OR UNTIL DONE. TRANSFER RICE TO A SERVING BOWL, AND STIR IN ONION, CELERY, CRANBERRIES, AND SALAD DRESSING. COVER, REFRIGERATE, AND SERVE COLD. Carrot-Raisin Salad From the kitchen of Tracy Cunningham, Alpha Chi Omega 2 CARROTS 4 T. MAYONNAISE 1/2 C. RAISINS PEEL THE CARROTS WITH A PEELING KNIFE, THEN USE A GRATER TO SHRED THE CARROTS. MIX THE SHREDDED UP CARROTS WITH THE RAISINS AND

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Salads MAYONNAISE IN A BIG ENOUGH BOWL.

SERVE AND EAT! Chelsea's Vinaigrette Salad Dressing From the kitchen of Chelsea Avery, Delta Gamma

1/4 CUP OLIVE OIL 1 TSP SUGAR

1/8 CUP GOURMET SALAD VINEGAR 1/4 TSP LAWRY'S SEASONING SALT

BLACK PEPPER TO TASTE

SHAKE EM ALL UP AND MIX IN WITH YOUR FAVORITE SALAD. THIS IS SORT OF LIKE OLIVE GARDEN'S SALAD. Chicken & Fruit Salad From the kitchen of Christy Cohan Cohan, Alpha Omicron Pi 8OZ. LEMON OR PINEAPPLE LOW-FAT YOGURT 1/2 TSP GROUND GINGER 3 CUPS CUBED CANTALOUPE, HONEY DEW, AND WATERMELON 2 CUPS COOKED CHICKEN BREAST

1/4 CUP FAT-FREE MAYO OR SALAD DRESSING (I RECOMMEND RANCH) 1/2 TSP SHREDDED LEMON PEEL 1 CUP HALVED RED GRAPES

MIX AND REFRIGERATE. SERVE CHILLED. Chicken and Noodle Salad From the kitchen of Stephanie Whitlow, Phi Mu 1 & 2/3 CUPS SEEDLESS GRAPES 1 8-OZ CAN PITTED BLACK OLIVES, SLICED 3 OZ. GOOD QUALITY BLUE CHEESE CRUMBLED (OR MORE TO TASTE) 1/4 TSP. GARLIC POWDER 1 CUP MAYONNAISE

1 8-OZ PKG COOKED ELBOW MACARONI 3/4 CUP CHOPPED GREEN ONIONS 1 CUP COOKED CHICKEN, DICED/CHOPPED 3 T. FRESH LEMON JUICE SALT & PEPPER TO TASTE

DRAIN MACARONI WELL. ADD THE BLUE CHEESE AND MAYO WHILE THE MACARONI IS STILL A LITTLE WARM TO LET THEM "MELT" TOGETHER. REST OF ABOVE. REFRIGERATE SEVERAL HOURS. ADD MORE MAYO AS NEEDED (WILL DRY UP A LITTLE AFTER REFRIGERATION).

ADD

Chicken Rice-A Roni Salad From the kitchen of Allison Taul, Alpha Omicron Pi 1 CAN ARTICHOKE HEARTS, PACKED IN WATER 1 PKG. GARLIC GOOD SEASONS SALAD DRESSING MIX OIL 1/3 CUP MAYONNAISE 3 CHICKEN BREASTS, COOKED AND CHOPPED

1 BOX CHICKEN RICE-A-RONI VINEGAR 1/2-3/4 CUP CHOPPED GREEN ONIONS 1/8-1/4 TSP CURRY SALT AND PEPPER TO TASTE

MIX SALAD DRESSING MIX WITH OIL AND VINEGAR CALLED FOR ON PACKAGE. MARINATE ARTICHOKE HEARTS IN SALAD DRESSING OVERNIGHT. COOK RICE-A-RONI ACCORDING TO PACKAGE. LET COOL IN PAN. DRAIN ARTICHOKES AND SAVE DRESSING THAT THEY WERE MARINATED IN. TO COOLED RICE-A-RONI, ADD ARTICHOKES AND GREEN ONIONS. MIX TOGETHER WELL. ADD MAYONNAISE, CURRY, SALT, PEPPER, CHICKEN AND RESERVED SALAD DRESSING. MIX WELL AND REFRIGERATE. NOTE: BETTER IF MADE A DAY AHEAD. Chicken Salad From the kitchen of Jessica McDonald, Phi Mu & Meg Cutter, Alpha Omicron Pi 4 OR 5 BONELESS, SKINLESS CHICKEN BREAST 2 STEMS OF CELERY 20-25 RED GRAPES

1 PACKAGE OF CREAM CHEESE 1 TBSP OF LEMON PEPPER 1 TSP SALT AND PEPPER

BROIL CHICKEN BREAST UNTIL THEY ARE COMPLETELY COOKED. (TAKES ABOUT 15MINUTES) MAKE SURE NOT TO DRY OUT THE CHICKEN THOUGH. CUT UP YOUR CELERY WHILE CHICKEN IS BROILING. WHEN THE CHICKEN IS DONE BOILING, DICE IT UP AND PUT IT INTO A LARGE BOWL. ADD PACKAGE OF CREAM CHEESE AND MIX IN WITH THE CHICKEN. ADD CELERY, LEMON PEPPER, SALT, AND PEPPER. LASTLY, CUT YOUR GRAPES IN HALVES AND PUT THEM IN WITH THE REST OF THE INGREDIENTS. STIR ALL TOGETHER. YOU CAN EITHER SERVE AT ROOM TEMPERATURE OR COLD.

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Salads Cilantro Chicken Salad From the kitchen of Jessie Robertson, Kappa Kappa Gamma 1/4 CUP MIRACLE WHIP LIGHT DRESSING 2 TSP. SOY SAUCE 2 CUPS CHOPPED COOKED CHICKEN

1/4 CUP CILANTRO, FINELY CHOPPED 16 OZ. FROZEN ORIENTAL MIXED VEGETABLES, THAWED, DRAINED 2 TBSP. FINELY CHOPPED COCKTAIL PEANUTS

MIX DRESSING, CILANTRO AND SOY SAUCE UNTIL WELL BLENDED. COAT. SPRINKLE WITH THE PEANUTS.

POUR OVER COMBINED VEGETABLES AND CHICKEN IN LARGE BOWL; TOSS TO

Coca Cola Salad From the kitchen of Laura Allyson Richey, Alpha Gamma Delta 1 LARGE CAN CRUSHED PINEAPPLE 2 3OZ. PACKAGES CHERRY GELATIN 1 CUP NUTS

1 CAN BLACK BIG CHERRIES 2 SMALL COKES

DRAIN THE JUICE FROM THE PINEAPPLES AND CHERRIES. ADD ENOUGH WATER TO MAKE 2 CUPS OF LIQUID. BRING THE LIQUID TO A BOIL AND POUR IT OVER THE GELATIN TO DISSOLVE IT. ADD THE COKES. REFRIGERATE UNTIL IT BEGINS TO CONGEAL. ADD FRUIT AND CHOPPED NUTS. Coconut Ambrosia Salad From the kitchen of Michelle Romano, Delta Delta Delta 1 (11 OZ) CAN MANDARIN ORANGES, DRAINED 3 1/2 CUPS FROZEN WHIPPED TOPPING, THAWED 2 CUPS MINIATURE MARSHMALLOWS 1 CUP MARASCHINO CHERRIES

1 (8 OZ) CAN CRUSHED PINEAPPLE, DRAINED 2 CUPS SHREDDED COCONUT 1/2 CUP MILK

IN A LARGE BOWL, COMBINE THE ORANGES, PINEAPPLE, WHIPPED TOPPING, COCONUT, MARSHMALLOWS AND MILK. CHILL 1 HOUR BEFORE SERVING. GARNISH WITH CHERRIES.

MIX TOGETHER WELL AND

Cold Broccoli Salad From the kitchen of Lauren Hayes, Chi Omega 1 LARGE BROCCOLI (WASH AND CUT INTO BITE SIZE FLOWERETS) 1/2 CUP RAISINS 1/4 CUP SUGAR 5 PIECES OF BACON MIX TOGETHER THE MAYO, SUGAR, AND VINEGAR. THE FRIDGE FOR 3-4 HOURS OR OVERNIGHT.

5 GREEN ONIONS - CHOPPED 1 CUP MAYO 2 TBSP WHITE VINEGAR

POUR OVER THE BROCCOLI MIXTURE. COOK THE BACON AND CRUMBLE ON TOP. PLACE IN

Cold Butterbean Salad From the kitchen of Julie Johnston, Alpha Gamma Delta 2 10 OZ PACKAGES BABY LIMA BEANS, THAWED 1 PACKAGE FROZEN SHOEPEG CORN, THAWED

1 CUP HELLMANN'S MAYONNAISE 1 BUNCH GREEN ONIONS, CHOPPED

RINSE LIMA BEANS AND CORN. DRAIN WELL. MIX ALL INGREDIENTS AND REFRIGERATE UNTIL SERVING. SERVES 8. Cole Slaw From the kitchen of Ashley Petroutson, Phi Mu 1/3 CUP SOUR CREAM 2 TBSP CIDER VINEGAR 1 TBSP SUGAR 1/4 TSP SALT 3 CUPS SHREDDED GREEN CABBAGE

2 TBSP MAYONNAISE 1/2 TBSP DRY MUSTARD 1 TSP CELERY SEED 1/4 TSP FRESHLY GROUND BLACK PEPPER 1/2 CUP SHREDDED CARROTS

MIX THE SOUR CREAM, MAYONNAISE, VINEGAR, MUSTARD, SUGAR AND CELERY SEED TOGETHER IN A LARGE BOWL UNTIL SMOOTH. PEPPER TO TASTE. ADD THE CABBAGE AND CARROTS AND TOSS UNTIL EVENLY COATED.

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ADD SALT AND


Salads Cole Slaw From the kitchen of Margaret Williams, Phi Mu 1 HEAD CABBAGE (SHREDDED) 1 CAN (12OZ.) PEANUTS

1 JAR (4OZ.) PIMIENTO (CHOPPED) 1 CUP OF MAYONNAISE

BLEND MAYONNAISE WITH THE LIQUID FROM THE PIMIENTOS. COMBINE ALL INGREDIENTS AND CHILL. Congealed Strawberry Salad From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 8-OZ PACKAGE CREAM CHEESE 6-OZ PACKAGE STRAWBERRY FLAVORED JELL-O 2 CUPS BOILING WATER 3 BANANAS, MASHED

1 PINT SOUR CREAM 10-OZ FROZEN STRAWBERRIES (OR EQUAL AMOUNT FRESH) 1 20-OZ CAN CRUSHED PINEAPPLE, DRAINED 1/2 CUP CHOPPED NUTS

ALLOW CREAM CHEESE TO REACH ROOM TEMPERATURE. MIX CREAM CHEESE AND SOUR CREAM TOGETHER. MIX JELL-O WITH BOILING WATER TO DISSOLVE. ADD FROZEN STRAWBERRIES (OR COOL JELL-O SLIGHTLY IF USING FRESH FRUIT). COMBINE JELL-O WITH CREAM CHEESE AND SOUR CREAM. ADD PINEAPPLE, BANANAS AND NUTS. MIX. POUR INTO RECTANGULAR PYREX DISH. REFRIGERATE FOR ABOUT 3 HOURS, OR UNTIL FIRM. Corn Salad From the kitchen of Margaret Williams, Phi Mu 2 CANS (16 OZ. EACH) MEXICORN (DRAINED) 1 ONION (CHOPPED)

1 GREEN PEPPER (CHOPPED) 1 CUP CATALINA SALAD DRESSING

COMBINE INGREDIENTS. CHILL SEVERAL HOURS. SERVE COLD. Cornbread Salad From the kitchen of Stephanie Turner, Chi Omega 1 BOX JIFFY CORNBREAD MIX, BAKED, COOLED AND CRUMBLED 1 CAN KIDNEY BEANS, DRAINED 8 TO 10 OZ SHARP CHEDDAR CHEESE, SHREDDED 3 TOMATOES, CHOPPED FINE, DRAINED 1 CUP MAYONNAISE 8 SLICES BACON, CRISP, CRUMBLED

1 CAN WHOLE KERNEL CORN, DRAINED 1 PACKAGE RANCH SALAD DRESSING 1 GREEN BELL PEPPER, CHOPPED FINE 16 OZ SOUR CREAM 6 GREEN ONIONS, SLICED

MIX TOGETHER MAYONNAISE, SOUR CREAM, AND RANCH DRESSING, SET ASIDE. MIX TOGETHER CORN, BEANS, BELL PEPPERS, TOMATOES, GREEN ONIONS. IN A LARGE GLASS BOWL, LAYER ONE-THIRD CORNBREAD, VEGETABLES, DRESSING, BACON AND CHEESE, REPEAT TWO TIMES - ENDING WITH CORNBREAD ON TOP. SPRINKLE WITH CHEESE TO GARNISH. COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT. Country Coleslaw From the kitchen of Caroline Weseloh, Gamma Phi Beta 8 CUPS FINELY SHREDDED CABBAGE 1 SMALL ONION, FINELY CHOPPED 2 TBSP LIGHT OLIVE OIL 1/2 TSP SALT 1/2 TSP DRY MUSTARD

1 CUP SHREDDED CARROTS 1/3 CUP CIDER VINEGAR 1/2 CUP SUGAR 1/2 TSP CELERY SEED

IN A LARGE BOWL, COMBINE CABBAGE, CARROTS, AND ONION. IN A SMALL SAUCEPAN, COMBINE VINEGAR, OIL, SUGAR, SALT, CELERY SEED, AND DRY MUSTARD. BRING TO A BOIL, STIRRING CONSTANTLY. BOIL FOR 1 MINUTE. POUR BOILING MIXTURE OVER CABBAGE MIXTURE. TOSS TO MIX WELL. Craisin Salad From the kitchen of Rachel McMeans, Kappa Kappa Gamma SPRING MIX SALAD ¾ CUP WALNUTS APPLES (RED DELICIOUS AND GRANNY SMITH) ¼ CUP VINEGAR ¼ CUP APPLE CIDER VINEGAR ½ TSP DRY MUSTARD

½ CUP SHREDDED PARMESAN CHEESE 1 TBSP BUTTER ½ CUP SUGAR ½ CUP VEGETABLE OIL ¼ TSP PAPRIKA

TOAST WALNUTS IN BUTTER; PUT ASIDE FOR LATER. CUT APPLIES ¼ INCH THICK; COMBINE SPRING MIX; PARMESAN CHEESE, APPLES AND WAL-

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Salads NUTS TOGETHER.

FOR THE DRESSING: MIX ALL THE INGREDIENTS TOGETHER; POUR OVER SALAD JUST BEFORE YOU ARE READY TO SERVE. Crazy Caesar Salad From the kitchen of Dorothy Mandel, Alpha Delta Pi

2 HEARTS ROMAINE LETTUCE 1/2 LEMON 1 CUP RAMEN NOODLES 1 TSP DIJON MUSTARD 1 TSP WORCESTERSHIRE 2 CUPS SPROUTS

1 AVOCADO 3/4 RED BELL PEPPER SLICED INTO THIN STRIPS 1 CLOVE MINCED GARLIC 1 TBSP RED WINE VINEGAR 1/3 CUP EXTRA-VIRGIN OLIVE OIL

ARRANGE THE LETTUCE ON A SERVING PLATTER. CUT THE AVACADO INTO SLICES AND SPRINKLE WITH LEMON JUICE. COVER THE LETTUCE WITH SPROUTS, SLICES OF AVACADO, CHOPPED PEPPER, AND FRIED NOODLES. TO MAKE THE DRESSING, JUICE THE REMAINING PART OF THE LEMON AND COMBINE WITH THE GARLIC, MUSTARD, VINEGAR, AND WORCESTERSHIRE SAUCE. SLOWLY WISK IN THE OIL. DRIZZLE THE DRESSING OVER THE SALAD AND SERVE WITHOUT TOSSING. ENJOY! Creamy Chicken Salad From the kitchen of Brittney King, Zeta Tau Alpha 1/2 CUP WHIPPING CREAM 4 GRILLED SKINLESS, BONELESS CHICKEN BREAST HALVES 1 TBSP MINCED FRESH TARRAGON

1/2 CUP SMOKED ALMONDS 1/2 CUP MAYONNAISE SALT AND PEPPER TO TASTE

WHIP CREAM TO SOFT PEAKS. CHOP ALMONDS IN FOOD PROCESSOR. IF DESIRED, SHRED CHICKEN OR CHOP FINELY. THE CREAM, ALMONDS, CHICKEN, MAYONNAISE, TARRAGON, SALT AND PEPPER. MIX WELL AND SERVE.

IN A LARGE BOWL COMBINE

Creamy Fruit Salad From the kitchen of Stephanie Jones, Alpha Omicron Pi 2 (15.25 OZ) CANS FRUIT COCKTAIL, DRAINED 1 (10 OZ) JAR MARASCHINO CHERRIES, HALVED 3 TBSP WHITE SUGAR

3 LARGE BANANAS, PEELED AND SLICED 1/2 PINT HEAVY WHIPPING CREAM 1 TSP VANILLA EXTRACT

IN A LARGE BOWL, COMBINE FRUIT COCKTAIL, BANANAS AND CHERRIES. RESERVE 3 SLICES OF BANANA AND 1 CHERRY FOR GARNISH. IN A MIXING BOWL, WHIP THE CREAM TO SOFT PEAKS WITH AN ELECTRIC MIXER. ADD SUGAR AND VANILLA, AND WHIP TO COMBINE. FOLD THE WHIPPED CREAM INTO THE FRUIT. GARNISH WITH A FAN OF BANANA SLICES. PLACE CHERRY AT THE BOTTOM OF THE BANANA FAN. Crunchy Romaine Salad From the kitchen of BJ Agnew, Chi Omega ; Courtney Sandifer, Phi Mu; & Lindsey Ferguson, Zeta Tau Alpha 1 HEAD ROMAINE LETTUCE 1 CUP VEGETABLE OIL 1/2 CUP RICE WINE VINEGAR

2 STALKS OF BROCCOLI 1 CUP SUGAR 1 TBSP SOY SAUCE

DASH OF SALT

DASH OF PEPPER 1 PGK RAMEN NOODLES

1 CUP CHOPPED WALNUTS 4 TBSP BUTTER

TO MAKE THE SALAD CHOP UP LETTUCE AND BROCCOLI HEADS INTO PIECES A LITTLE SMALLER THAN BITE SIZE. TO MAKE THE DRESSING, MIX OIL, SUGAR, RED WINE VINEGAR, SOY SAUCE, AND SALT AND PEPPER. TO MAKE THE CRUNCHIES, MIX WALNUTS, RAMEN NOODLES (DO NOT USE THE FLAVORING PACKAGE INSIDE THE RAMEN NOODLES), AND SAUTE IN SAUCE PAN WITH 4 TABLESPOONS OF BUTTER. SERVE SALAD WITH CRUNCHIES ON TOP AND DRESSING. Cucumber Dill Dressing From the kitchen of Kelli Degnan, Phi Mu 1 CUP (225 ML) MAYONNAISE 1 CLOVE GARLIC, MINCED 1 TSP (5 ML) LEMON PEPPER 1 CUP (225 ML) SOUR CREAM (OR PLAIN YOGURT IF YOU PREFER)

2 TBSP (30 ML) FRESH DILL, FINELY CHOPPED 1 TBSP (15 ML) CHIVES, MINCED 2 CUPS (475 ML) CUCUMBERS, PARED, SEEDED AND CHOPPED

STIR TOGETHER MAYONNAISE, DILL, GARLIC, CHIVES AND LEMON PEPPER. ADD THE CUCUMBERS. FOLD IN THE SOUR CREAM. CHILL.

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Salads Easy Caesar Salad w/ Homemade Croutons From the kitchen of Sarah Beth Rigby, Alpha Chi Omega 2 TBSP UNSALTED BUTTER, MELTED 2 TBSP EXTRA-VIRGIN OLIVE OIL 1 EIGHT-TO TEN OZ LOAF RUSTIC ITALIAN BREAD, CRUSTS 1 TSP SALT REMOVED, CUT INTO 3/4-INCH PIECES 1/4 TSP CAYENNE PEPPER 1/2 TSP FRESHLY GROUND BLACK PEPPER 2 CLOVES GARLIC 1 TSP SALT 1 TSP FRESHLY GROUND PEPPER 1 TSP FRESHLY GROUND PEPPER 1 TSP WORCESTERSHIRE SAUCE 1/2 TSP DIJON MUSTARD 1 LARGE EGG YOLK 1/3 CUP EXTRA-VIRGIN OLIVE OIL 2 TEN-OZ HEADS ROMAINE LETTUCE, OUTER LEAVES DISCARDED, INNER LEAVES WASHED AND DRIED 1 CUP FRESHLY GRATED PARMESAN OR ROMANO CHEESE, OR 2 1/2 OZ SHAVED WITH A VEGETABLE PEELER MAKE THE CROUTONS: PREHEAT OVEN TO 450 . COMBINE BUTTER AND OLIVE OIL IN A LARGE BOWL. ADD BREAD CUBES, AND TOSS UNTIL COATED. SPRINKLE SALT, CAYENNE PEPPER, AND BLACK PEPPER; TOSS UNTIL EVENLY COATED. SPREAD BREAD IN A SINGLE LAYER ON AN 11-BY-17INCH BAKING SHEET. BAKE UNTIL CROUTONS ARE GOLDEN, ABOUT 10 MINUTES. SET ASIDE UNTIL NEEDED. MAKE THE SALAD: PLACE GARLIC, AND SALT IN A LARGE WOODEN SALAD BOWL. USING TWO DINNER FORKS, MASH GARLIC INTO A PASTE. USING ONE FORK, WHISK IN PEPPER, LEMON JUICE, WORCESTERSHIRE SAUCE, DIJON MUSTARD, AND EGG YOLK. USING THE FORK, WHISK IN THE OLIVE OIL. CHOP ROMAINE LEAVES INTO 1- TO 1 1/2-INCH PIECES. ADD CROUTONS, ROMAINE, AND CHEESE TO THE BOWL, AND TOSS WELL. IF YOU WISH, GRATE EXTRA CHEESE OVER THE TOP. SERVE IMMEDIATELY. TO MAKE A VERSION OF THIS DRESSING THAT YOU CAN STORE, SIMPLY MINCE GARLIC AND ANCHOVIES, AND PLACE WITH REMAINING INGREDIENTS IN A JAR. SCREW THE LID ON THE JAR TIGHTLY, AND SHAKE TO COMBINE. SHAKE THE JAR BEFORE EACH USE. STORE, REFRIGERATED, FOR UP TO 4 DAYS. Easy -N- Fast Apple Salad with Lemon-Poppy Seed Dressing Recipe From the kitchen of Emily Addison, Phi Mu 5 RED OR GOLDEN DELICIOUS APPLES, PEELED, CORED AND CUT INTO BITE-SIZE PIECES 1 1/2 CUP CHOPPED CELERY DRESSING: 6 TBSP SALAD OIL 3/4 CUP HONEY 2 TSP POPPY SEEDS 1/2 CUP FROZEN LEMONADE CONCENTRATE

1 1/2 CUP RAISINS 1 CUP CHOPPED PECANS

IN A LARGE BOWL, MIX THE APPLES, RAISINS, PECANS AND CELERY. IN A SEPARATE BOWL, WHISK THE OIL, HONEY, POPPY SEEDS AND LEMONADE CONCENTRATE. ADD THE DRESSING TO THE APPLE MIXTURE AND MIX THOROUGHLY. MAKES 6 TO 8 SERVINGS. Easy Ranch Taco Chicken Salad From the kitchen of Natalie Kelly, Gamma Phi Beta 1 BAG (10 OZ.) MIXED SALAD GREENS 1 CUP KRAFT SHREDDED CHEDDAR CHEESE KRAFT RANCH DRESSING 1 CUP COARSELY BROKEN TORTILLA CHIPS (OPTIONAL)

6 OZ LOUIS RICH SOUTHWESTERN SEASONED OR GRILLED CHICKEN BREAST STRIPS TACO BELL HOME ORIGINALS THICK'N CHUNKY SALSA

TOSS GREENS, CHICKEN BREAST STRIPS AND CHEESE IN LARGE BOWL. SERVE WITH DRESSING, SALSA AND TORTILLA CHIPS. Easy Salad Dressing From the kitchen of Kathryn Yarbrough, Kappa Kappa Gamma 1/4 CUP BALSAMIC VINEGAR 2/3 CUP OLIVE OIL 1 TBSP. DRIED DILL WEED 2 TSP. THYME

2 TBSP. WATER 1 TBSP. SALT 2 TSP. OREGANO

SHAKE ALL THE INGREDIENTS TOGETHER FOR A MINUTE. IT'S BEST IF MADE THE DAY BEFORE YOU USE IT. POUR OVER MIXED GREENS AND ENJOY!

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Salads Easy Taco Salad From the kitchen of Talarie harris, Delta Gamma 1 LB. HAMBURGER 1 HEAD OF LETTUCE 1 LG. RED ONION 8 OZ. TACO CHEESE BLEND 1 BAG DORITOS

1 PKG. TACO BELL TACO SEASONING 1 LG. TOMATO BLACK OLIVES (OPTIONAL) 1 BOTTLE KRAFT CATALINA DRESSING

COOK HAMBURGER TILL BROWN, DRAIN AND ADD TACO SEASONING. COOK ACCORDING TO PACKAGE. SHRED LETTUCE, CUT TOMATOES ANY WAY YOU WANT, CHOP ONION, SLICE BLACK OLIVES. PUT MEAT AND ABOVE INGREDIENTS IN A LARGE BOWL. ADD CHEESE AND CATALINA DRESSING, AND MIX WELL. REFRIGERATE FOR AT LEAST AN HOUR. ADD DORITOS AND MIX THEM IN RIGHT BEFORE SERVING. Easy Taco Salad From the kitchen of Amanda Starnes, Sigma Kappa 1 LB. GROUND BEEF 2 TBSP. FRESH CILANTRO, CHOPPED 1/2 TSP. GROUND CUMIN 8 OZ. CAN PINTO BEANS, DRAINED 2 CUPS CORN CHIPS, CRUSHED 1 TOMATO, CHOPPED

1/2 CUP ONION, CHOPPED 1/2 TSP. GARLIC POWDER SALT AND PEPPER 1/2 HEAD LETTUCE, TORN 1 CUP CHEESE, GRATED

BROWN BEEF WITH ONION, CILANTRO, AND SPICES. DRAIN GREASE. DRAIN AND RINSE BEANS. ADD BEANS TO MEAT. HEAT THROUGH. FOR EACH SERVING, PLACE LETTUCE ON CORN CHIPS. TOP WITH HOT MEAT MIXTURE, CHEESE, AND TOMATOES. SALT AND PEPPER TO TASTE AND SERVE WITH SOUR CREAM AND SALSA, IF DESIRED. Egg Salad From the kitchen of Katie Wiley, Zeta Tau Alpha 3 HARD BOILED EGGS, CHOPPED 1/4 TSP SALT

1/2 TSP MUSTARD DASH PEPPER

MAYO TO TASTE

COMBINE ALL THE INGREDIENTS. Emily's Pasta Salad From the kitchen of Katherine Lind, Chi Omega 1 LB PENNE PASTA 1 CUP SHREDDED PARMESAN CHEESE 3/4 CUP PINE NU TSP TOASTED (OPTIONAL) 1/2 CUP SUN-DRIED TOMATOES, SNIPPED INTO STRIPS

1 BAG BABY SPINACH 1 CUP (8 OZ) FETA CHEESE WITH BASIL AND TOMATO 2-3 T. PESTO 4 GRILLED CHICKEN BREASTS, CUT INTO BITE SIZED PIECES

COOK & DRAIN PASTA. SAUTE RAW SPINACH IN A BIT OF OLIVE OIL AND CHOPPED GARLIC, LET IT DRAIN IN A STRAINER OR COLANDER UNTIL NO LONGER "DRIPPY." ADD TO REST OF INGREDIENTS AND TOSS. ADJUST SEASONINGS AND AMOUNTS IF NECESSARY. CAN BE SERVED WARM, ROOM TEMP, OR COLD. Five Cup Fruit Salad From the kitchen of Jennifer Nolen, Kappa Delta 1 CAN PINEAPPLE CHUNKS 1 CUP MINIATURE MARSHMALLOWS 1 CUP SOUR CREAM

1 LARGE CAN (OR 2 SMALL CANS) MANDARIN ORANGES 1 SMALL CAN BAKER’S COCONUT

THOROUGHLY DRAIN FRUIT. COMBINE ALL INGREDIENTS AND CHILL AT LEAST 2 HOURS. STIR WELL BEFORE STIRRING. Five Frozen Salad From the kitchen of Shelby Strader, Sigma Kappa 1 LARGE CONTAINER COOL WHIP 1 CAN CHERRY PIE FILLING 1 CAN SWEETENED CONDENSED MILK

1 C. NUTS, CHOPPED 1 LARGE CAN CRUSHED PINEAPPLE, DRAINED

COMBINE COOL WHIP, NUTS, PIE FILLING, PINEAPPLE AND CONDENSED MILK. FREEZE AND SERVE IN SQUARES. SERVES 9.

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Salads Fresh Broccoli Salad From the kitchen of Shelley Snell, Kappa Delta 1 LARGE BUNCH BROCCOLI 1/2 CUP RAISINS 1/3 CUP GRATED CHEESE DRESSING: 3 TBSP VINEGAR 1/3 CUP SUGAR 1/3 CUP MAYONNAISE

1 SMALL ONION (OPTIONAL) 4-5 STRIPS BACON, COOKED AND CRUMBLED

CUT UP THE BROCCOLI INTO BITE-SIZE FLORETS. DICE THE ONION AND COMBINE ALL THE INGREDIENTS (YOU CAN ADD AS MUCH CHEESE, ONIONS, BACON, OR RAISINS TO YOUR DESIRE). IN A SEPARATE BOWL, COMBINE THE VINEGAR AND SUGAR. ADD THE MAYONNAISE AND STIR TOGETHER WITH A WIRE WHISK TO ELIMINATE LUMPS. POUR DRESSING OVER SALAD. BETTER AFTER IT HAS MARINATED A DAY IN THE REFRIGERATOR. Fresh Fruit Salad with Cinnamon Orange Dressing From the kitchen of Caroline Weseloh, Gamma Phi Beta 1/3 CUP LOW-FAT MAYONNAISE 8 OZ CRUSHED PINEAPPLE, DRAINED 2 TSP ORANGE ZEST 1/2 TSP CINNAMON 6 CUPS FRESH FRUIT OF YOUR CHOICE

2/3 CUP FAT-FREE SOUR CREAM 1 TBSP ORANGE JUICE OR ORANGE LIQUEUR 1 TSP VANILLA EXTRACT 1 TSP POPPY SEEDS

IN A SMALL BOWL, COMBINE MAYONNAISE, SOUR CREAM, PINEAPPLE, ORANGE JUICE, ORANGE ZEST, VANILLA, CINNAMON, AND POPPY SEEDS. WELL. COVER AND REFRIGERATE. WHEN READY TO SERVE, MIX DRESSING WITH ANY COMBINATION OF FRESH FRUITS.

MIX

Fresh Green Beans Vinaigrette From the kitchen of Andi Boulay, Delta Gamma 2 LBS. FRESH GREEN BEANS 1 CLOVE GARLIC, MINCED 3 TBSP FRESH LEMON JUICE 1 TSP SUGAR 1/4 TSP DRIED BASIL 1/4 TSP MARJORAM 1/4 TSP PEPPER

6 WHOLE GREEN ONIONS, CHOPPED 1/3 CUP VEGETABLE OIL 1 TSP SALT 1 TSP DRY MUSTARD 1/4 TSP OREGANO

TRIM ENDS OF BEANS; LEAVE WHOLE. STEAM UNTIL CRISP TENDER, ABOUT 10 MINUTES. TO MAKE THE DRESSING: PLACE GREEN ONIONS AND ALL REMAINING INGREDIENTS IN A JAR WITH A TIGHT-FITTING LID; SHAKE TO MIX THOROUGHLY. DRAIN COOKED BEANS; POUR DRESSING OVER BEANS AND SERVE. TO SERVE COLD: PLUNGE COOKED BEANS IMMEDIATELY INTO COLD WATER; DRAIN. POUR DRESSING OVER BEANS; COVER; CHILL FOR AT LEAST 2 HOURS, STIRRING SEVERAL TIMES. Frisee Walnut Salad From the kitchen of Sarah Malik, Delta Gamma 2 LARGE HEADS OF FRISEE LETTUCE 1 BAG ORGANIC VEGETABLE CRISPS 2 TBSP WALNUT OIL �� TBSP CASTER SUGAR

50G WALNUT PIECES 1 TBSP RED WINE VINEGAR 1 TBSP SUNFLOWER OIL SALT AND PEPPER

WHISK THE VINEGAR, OILS, SUGAR, SALT AND PEPPER IN A LARGE SALAD BOWL. TOSS IN THE FRISEE, WALNUT PIECES AND VEGETABLE CRISPS. TLY TOSS THE SALAD, WITH CLEAN HANDS AND DIVIDE BETWEEN 6 PLATES. SERVE WITH WARM WALNUT BREAD.

GEN-

Frozen Fruit Salad From the kitchen of Paty Reynolds, Alpha Gamma Delta 1 CUP SOUR CREAM 1 TBSP LEMON JUICE 1 TSP SALT 4 BANANAS 1 CAN BING CHERRIES

1 CUP VANILLA YOGURT 1/2 CUP SUGAR 8 OZ CAN OF CRUSHED PINEAPPLE 1/4 CUP CHOPPED PECANS

BLEND ALL INGREDIENTS. POUR IN 9X9 PAN. COVER AND FREEZE. SERVE ON LETTUCE. CAN BE KEPT IN FREEZER UP TO 7 WEEKS.

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Salads Frozen Fruit Salad From the kitchen of Katie Davis, Kappa Kappa Gamma 8 OZ PACKAGE CREAM CHEESE, SOFTENED 10 1/2 OZ DRAINED PINEAPPLES 1 CUP CHOPPED PECANS 1 PACKAGE OF STRAWBERRIES, DRAINED

1/2 CUP SUGAR 2 BANANAS SLICED 1 8 OZ COOL WHIP

MIX CREAM CHEESE AND SUGAR UNTIL SMOOTH. ADD REMAINING INGREDIENTS AND BLEND WELL. POUR INTO 9X13 PAN AND FREEZE. Fruit Salad From the kitchen of Christy Glassford, Delta Gamma 1 CAN PEACH PIE FILLING 1 CAN PINEAPPLE CHUNKS, DRAINED 2 TO 3 BANANAS, SLICED

1 CAN MANDARIN ORANGES, DRAINED 1 PKG FROZEN STRAWBERRIES, THAWED, DICED AND SUGAR ADDED

MIX ALL INGREDIENTS TOGETHER, EXCEPT BANANAS, AND CHILL. ADD BANANAS JUST BEFORE SERVING. Fruit Salad From the kitchen of Michelle Romano, Delta Delta Delta 2 (8 OZ) PACKAGES CREAM CHEESE, SOFTENED 2 (15.25 OZ) CANS FRUIT COCKTAIL BANANA, SLICED (OPTIONAL)

1/2 (14 OZ) CAN SWEETENED CONDENSED MILK TBSP MARASCHINO CHERRIES, HALVED

COMBINE THE CREAM CHEESE AND CONDENSED MILK; BLEND UNTIL SMOOTH. DRAIN THE JUICE FROM 1 CAN OF THE FRUIT COCKTAIL AND ADD TO CREAM CHEESE MIXTURE. ADD THE OTHER CAN WITH ALL ITS JUICE AND ANY OTHER FRUIT AT THIS TIME. MIX WITH A LARGE SPOON. ADD EXTRA CONDENSED MILK TO SWEETEN IF DESIRED. COVER WITH SARAN WRAP AND CHILL. MIX WELL AND SERVE COLD. Fumi Chicken Salad From the kitchen of Liz Geare, Phi Mu 1/2 HEAD OF SHREDDED CABBAGE 2 TBS. TOASTED ALMOND SLIVERS 1 PACKAGE UNCOOKED ORIENTAL RAMEN NOODLES 1/2 TSP PEPPER 2 TBS. SUGAR 1 TSP SALT

2 CHOPPED GREEN ONIONS 2 TBS. TOASTED SESAME SEEDS 2 COOKED SHREDDED CHICKEN BREASTS 3 TBS. APPLE VINEGAR 1/2 CUP SALAD OIL ORIENTAL RAMEN SEASONING

MIX IN A LARGE BOWL: CABBAGE, GREEN ONIONS, SESAME SEEDS, ALMOND SLIVERS, CHICKEN BREASTS AND DRY RAMEN NOODLES. THEN MIX DRESSING IN A SEPARATE SMALL BOWL: SALAD OIL, SUGAR, APPLE VINEGAR, SALT, PEPPER AND ORIENTAL RAMEN SEASONING. THEN POUR DRESSING OVER THE SALAD AND MIX WELL. Gingham Salad From the kitchen of Katie Donaldson, Kappa Kappa Gamma USE SPINACH OR ROMAINE LETTUCE 2 CUPS SALAD OIL 2 TSP. DRY MUSTARD ¼ CUP POPPY SEED MANDARIN ORANGES RASPBERRIES WATER CHESTNUTS (OPTIONAL)

1 ½ CUPS SUGAR ½ CUP BALSAMIC VINEGAR ¼ CUP HOT MUSTARD ¾ TSP. SALT BLUEBERRIES STRAWBERRIES OR BLACKBERRIES TOP WITH TOASTED NUTS

MIX INGREDIENTS SUGAR, OIL, VINEGAR, MUSTARDS, POPPY SEEDS, AND SALT VERY THOROUGHLY FOR DRESSING. MAKES 1 QUART OF DRESSING. FOLD FRUIT GENTLY INTO DRESSING AND THEN TOSS WITH GREENS. Grape Salad From the kitchen of Leslie Hewlett, Delta Gamma 1 LB. SEEDLESS GREEN GRAPES 1/2 CUP PECANS 8 OZ. SOUR CREAM

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1 LB. SEEDLESS RED GRAPES 8 OZ. CREAM CHEESE, SOFTENED 1/2 CUP SUGAR

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Salads WASH AND DRAIN BOTH RED AND GREEN GRAPES. TOSS GRAPES WITH PECANS. BLEND CREAM CHEESE, SOUR CREAM, AND SUGAR TOGETHER. THEN ADD FRUIT AND NUTS. CHILL UNTIL TIME TO SERVE. Grape Salad From the kitchen of Kathryn Nix, Kappa Delta APPROXIMATELY 2 1/2 LBS. RED SEEDLESS GRAPES 8 OZ. CREAM CHEESE 8 OZ. SOUR CREAM 1/2 CUP BROWN SUGAR

APPROXIMATELY 2 1/2 LBS. GREEN SEEDLESS GRAPES 1 CUP SUGAR 1 CUP CHOPPED, TOASTED PECANS OR ALMONDS

WASH AND DRY GRAPES. THE KEY TO THE SUCCESS OF THIS RECIPE IS THAT THE GRAPES ARE THOROUGHLY DRY BEFORE ANY OTHER INGREDIENTS ARE ADDED. WITH AN ELECTRIC MIXER, COMBINE CREAM CHEESE, SOUR CREAM AND SUGAR. ADD 1/2 OF THIS MIXTURE TO THE RED GRAPES AND THE OTHER 1/2 TO THE GREEN GRAPES. LAYER IN A SERVING BOWL. AFTER LAYERING SPRINKLE THE TOP WITH BROWN SUGAR AND TOASTED PECANS. CHILL BEFORE SERVING. BEST IF MADE THE DAY BEFORE. Greek Tortellini Salad From the kitchen of Bethany Hovater, Delta Zeta 1 (9-OZ) PKG. CHEESE TORTELLINI, COOKED AND DRAINED 1 SM. RED ONION, THINLY SLICED ½ C. ITALIAN DRESSING

1 C. RED OR GREEN PEPPERS, CHOPPED ¼ C. BLACK OLIVES, SLICED ½ C. CUBED MOZZARELLA CHEESE OR ¼ C. CRUMBLED FETA CHEESE

COOK AND DRAIN TORTELLINI ACCORDING TO PACKAGE DIRECTIONS. IN A LARGE BOWL, COMBINE PASTA, PEPPERS, ONION AND OLIVES. DRESSING AND TOSS TO COAT. COVER; CHILL FOR 4-24 HOURS. STIR IN CHEESE BEFORE SERVING.

ADD

Grilled Chicken Caesar Salad From the kitchen of Amanda Sitomer, Kappa Kappa Gamma 1 POUND SKINLESS BONELESS CHICKEN BREAST HALVES SALT AND PEPPER TO TASTE 1 TBSP FRESH LEMON JUICE (ABOUT 1/2 CUP RED ONION SLICES 3 TBSP GRATED PARMESAN CHEESE

1/2 LEMON

1 TBSP OLIVE OIL 4 PEELED HARD COOKED EGGS 1 BAG (10 OZ) ROMAINE LETTUCE 1/3 CUP CAESAR SALAD DRESSING 1/2 CUP PACKAGED GARLIC CROUTONS.

PREHEAT THE GRILL OR GRILL PAN. BRUSH THE CHICKEN BREAST ON BOTH SIDES WITH THE OLIVE OIL AND SEASON WITH SALT AND PEPPER. GRILL THE CHICKEN 4 TO 5 MINUTES ON EACH SIDE OR UNTIL JUST COOKED THROUGH AND NO PINK REMAINS. TRANSFER TO A PLATE, COVER AND KEEP WARM. MINCE THE ANCHOVIES IF USING. THINLY SLICE THE HARD COOKED EGGS. SQUEEZE ENOUGH LEMON TO MEASURE 1 TBSP. COMBINE THE LETTUCE, ONION SLICES IN A SHALLOW SALAD BOWL. CUT THE CHICKEN INTO 1/2 INCH STRIPS AND ADD THEM TO THE SALAD. ADD THE SALAD DRESSING, GRATED PARMESAN, LEMON JUICE, AND SALT AND PEPPER AND TOSS TO COAT EVENLY. PLACE SLICES OF EGG AROUND THE EDGE. TO SERVE: DIVIDE THE CAESAR SALAD EVENLY AMONG 4 DINNER PLATES. TOP EACH SERVING WITH SOME OF THE CROUTONS AND SERVE. SLICE THE FRENCH BREAD INTO THICK SLICES, ARRANGE IN A NAPKIN-LINED BREAD BASKET, AND PLACE ON THE TABLE. REMOVE THE WATERMELON FROM THE FREEZER ONLY WHEN READY TO SERVE. DIVIDE AMONG DESSERT BOWLS, AND SERVE AT ONCE. Grilled Sweet Pepper Salad with Garlic-Parmesan Dressing From the kitchen of Sara Goodkind, Kappa Kappa Gamma 2 HEARTS OF ROMAINE LETTUCE 1 RED PEPPER 2 GARLIC CLOVES, MINCED 1 TBSP DIJON MUSTARD JUICE FROM 1 LEMON 1/2 CUP PARMESAN CHEESE

1 YELLOW PEPPER OLIVE OIL 1 TSP OF RED WINE VINEGAR 2 TBSP MAYONNAISE SALT AND PEPPER TO TASTE

FOR THE DRESSING: MIX TOGETHER GARLIC THROUGH SALT AND PEPPER UNTIL YOU GET A CREAMY CONSISTENCY. PUT THAT ASIDE. TO ROAST THE PEPPERS: COAT THE PEPPERS IN OLIVE OIL, SPRINKLE THEM WITH SALT AND PEPPER, AND SET THEM IN THE OVEN TO ROAST. TURN THEM EVERY 3-4 MINUTES UNTIL THEY ARE ALMOST COMPLETELY BLACK AND CHARRED ON THE OUTSIDE. TAKE THEM OUT AND PLACE IN A BOWL COVERED WITH PLASTIC WRAP. AFTER THEY COOL, CUT THEM IN HAVE AND REMOVE THE CHARRED PEELS. THEN REMOVE THE SEEDS FROM THE CENTER AND CUT INTO LONG, THIN STRIPS. SET THEM ASIDE. FOR THE LETTUCE: CUT THE ROMAINE HEARTS IN HALF HORIZONTALLY. WASH THE LETTUCE. NEXT TOSS THE LETTUCE LEAVES IN DRESSING. LAYER THE PEPPERS ON TOP AND DRIZZLE ON SOME ADDITIONAL DRESSING. GRATE PARMESAN TO TOP IT OFF. THEN ENJOY!

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Salads Hawaiian Chicken Salad From the kitchen of Lauren Ivey, Alpha Delta Pi 2 (3 OZ) PACKAGES CREAM CHEESE, SOFTENED 1 (8 OZ) CAN PINEAPPLE TIDBITS, JUICE RESERVED 1 CUP BLANCHED SLIVERED ALMONDS

1/3 CUP CREAMY SALAD DRESSING, E.G. MIRACLE WHIP 3 (5 OZ) CANS CHUNK CHICKEN, DRAINED 1 1/2 CUPS SEEDLESS GRAPES, HALVED

IN A MEDIUM BOWL, BEAT CREAM CHEESE UNTIL FLUFFY. MIX IN SALAD DRESSING AND 2 TABLESPOONS RESERVED PINEAPPLE JUICE. STIR IN THE PINEAPPLE TIDBITS, CHICKEN, ALMONDS, AND GRAPES UNTIL EVENLY COATED. CHILL UNTIL SERVING. Hot Chicken Salad From the kitchen of Amanda Fieder, Alpha Xi Delta & Ashley Wachs, Alpha Gamma Delta 2 CUPS DICED COOKED CHICKEN 1-8OZ. CAN WATER CHESTNUTS (DRAINED) 1 CUP MAYONNAISE 1 CUP GRATED SHARP CHEDDAR CHEESE MIX ALL INGREDIENTS. PUT INTO A CHEESE JUST BEFORE SERVING.

1 CUP SLICED CELERY 1 CUP TOASTED SLICED ALMONDS 1 TSP. LEMON JUICE SALT AND PEPPER TO TASTE

2 QUART CASSEROLE DISH SPRAYED WITH PAM. BAKE AT 350 DEGREES FOR 20 MINUTES. SPRINKLE WITH

Iceberg Lettuce Salad with Tangy Tomato-Tarragon "French" Dressing From the kitchen of Jessie Carzoli, Chi Omega 1/2 LARGE HEAD ICEBERG LETTUCE, CHOPPED 1/2 PINT CHERRY OR GRAPE TOMATOES 2 TSP SUGAR 2 TBSP CHOPPED FRESH TARRAGON LEAVES OR 2 TSP DRIED SALT AND PEPPER

1 CUP SHREDDED CARRO TSP 2 TBSP WHITE WINE VINEGAR 1 TBSP TOMATO PASTE 1/3 CUP EXTRA-VIRGIN OLIVE OIL, EYEBALL IT

PLACE LETTUCE IN SALAD BOWL AND TOP WITH CARROTS AND CHERRY TOMATOES. IN A BOWL, COMBINE VINEGAR AND SUGAR, THEN WHISK IN TOMATO PASTE. ADD TARRAGON LEAVES AND WHISK IN OIL IN A SLOW, THIN STREAM. SEASON DRESSING WITH SALT AND PEPPER, TO YOUR TASTE. POUR DRESSING OVER SALAD AND SERVE. Ina's Italian Salad From the kitchen of Sarah Poteat, Alpha Gamma Delta 2 CUPS CAULIFLOWER 1 CUP SLICED FRESH MUSHROOMS 3/4 CUP GREEN OLIVES 8 OZ. ZESTY ITALIAN SALAD DRESSING

2 CUPS BROCCOLI 3/4 CUP RIPE OLIVES 12 CHERRY TOMATOES 4 OZ. FETA CHEESE

TOSS FIRST SIX INGREDIENTS IN SALAD BOWL. ADD SALAD DRESSING AND MIX WELL. CRUMBLE CHEESE ON TOP. Italian Pasta Salad From the kitchen of Meredith Rogers, Alpha Omicron Pi 3 CUPS ROTINI PASTA, COOKED IN UNSALTED WATER, DRAINED 2 CUPS BROCCOLI FLORETS ½ CUP SLICED RED ONION ½ CUP CHOPPED PITTED RIPE OLIVES (OPTIONAL)

6 SLICES OSCAR MAYER SMOKED WHITE TURKEY, CHOPPED 1 CUP KRAFT FREE SHREDDED NON-FAT MOZZARELLA CHEESE ½ CUP CHOPPED RED PEPPER

TOSS ALL INGREDIENTS EXCEPT DRESSING IN LARGE BOWL. ADD DRESSING; MIX LIGHTLY. COVER. REFRIGERATE UNTIL CHILLED. Karim's Chinese Chicken Salad From the kitchen of Taylor Logan, Alpha Gamma Delta 3 CHICKEN BREASTS 1 BAG OF ANGEL HAIR CABBAGE 2 TBSP. OF SUGAR 2 TSP. OF SALT

2 PACKETS OF CHICKEN FLAVORED RAMEN NOODLES 4 TBSP OF VINEGAR 1/2 CUP OF OIL 1/2 TSP. OF PEPPER

BOIL 3 CHICKEN BREASTS UNTIL COOKED THOROUGHLY. CHIP THE CHICKEN UP INTO SMALL, THIN PIECES. SLIGHTLY BROWN BOTH PACKETS OF RAMEN NOODLES. DO NOT ADD THE CHICKEN FLAVOR TO THE NOODLES. HOWEVER, YOU WILL NEED THE FLAVOR LATER IN THE RECIPE. NEXT, ADD THE CHICKEN, BROWNED NOODLES, AND ANGEL HAIR CABBAGE IN A BOWL. MIX TOGETHER. THEN, ADD ALL OTHER INGREDIENTS (VINEGAR,

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Salads SALT, SUGAR, OIL, PEPPER, AND CHICKEN FLAVOR) TO A SEPARATE BOWL. MIX INGREDIENTS THOROUGHLY. AFTER THE INGREDIENTS ARE MIXED WELL INTO A DRESSING, ADD THE DRESSING TO THE CHICKEN, NOODLES AND CABBAGE. STIR TOGETHER WELL. MAKE SURE THE DRESSING IS ADDED EVENLY AND MIXED WELL. ENJOY!! CAN BE EATEN AS SOON AS PREPARED BUT BEST IF SERVED CHILLED.

Katie Salad From the kitchen of Katie Davis, Kappa Kappa Gamma 1 PINT SMALL CURD COTTAGE CHEESE 1 SMALL CARTON COOL WHIP (8 OZ) 1 LARGE CAN MANDARIN ORANGES (DRAIN)

1 PACKAGE ORANGE JELL-O (DRY) OR 2 3-OZ PACKAGE 1 CUP MINI MARSHMALLOWS 1 LARGE CAN CRUSHED PINEAPPLE (DRAIN)

MIX TOGETHER INGREDIENTS ALL BUT ORANGES AND PNIEAPPLE. THEN ADD REMAINING. PUT IN FRIDGE. Lake Ruben Coleslaw From the kitchen of Chelsea Avery, Delta Gamma 1 PACKAGE 3-OZ CHICKEN FLAVORED RAMEN NOODLES 4 GREEN ONIONS SLICED 2 TBSP. SESAME SEEDS TOASTED 3 TBSP VINEGAR

1/2 MED CABBAGE (CHOPPED GREEN & PURPLE MIXED LOOKS NICE) 1/2 SLIVERED ALMONDS TOASTED 1/3 VEGETABLE OIL

DRESSING- PACKAGE SEASONING FROM RAMEN NOODLES, VEGETABLE OIL, 3 TBSP CIDER VINEGAR, 3 TBSP SUGAR. FOR SALAD: COMBINE CRUSHED NOODLES, NUTS SESAME SEEDS, CABBAGE AND ONIONS. TOSS WITH DRESSING . I WAIT TO TOSS WITH DRESSING UNTIL RIGHT BEFORE YOU EAT IT BECAUSE IT CAN BECOME SOGGY. Macaroni Cheese Salad From the kitchen of Kay Battles, Delta Zeta 1-8 OZ BOX ELBOW MACARONI 1 CUP CHEDDAR CHEESE, DICED 2/3 CUP MAYONNAISE 1 TSP SALT 1 TBSP LEMON JUICE

2 GREEN PEPPERS, SEEDED AND DICED 1/3 CUP GREEN ONIONS, SLICED 1/3 CUP SOUR CREAM ¼ TSP PEPPER OLIVES (OPTIONAL)

COOK MACARONI ACCORDING TO DIRECTIONS. DRAIN AND RINSE WITH COLD WATER TO STOP THE COOKING ACTION. PUT MACARONI IN LARGE BOWL; ADD DICED GREEN PEPPERS, CHEESE, ONIONS, OLIVES, MAYONNAISE, SOUR CREAM, SALT, PEPPER AND LEMON JUICE. MIX THOROUGHLY AND CHILL FOR SEVERAL HOURS TO BLEND FLAVORS. SERVES 6 TO 8. Macaroni Salad From the kitchen of Ashley Wachs, Alpha Gamma Delta 2 CUPS DRY ELBOW MACARONI 1 SMALL OR 1/2 LARGE ONION MAYONNAISE

2 EGGS 1/2 CUP SWEET SALAD PICKLE RELISH SALT AND PEPPER

BOIL ELBOW MACARONI UNTIL TENDER. DRAIN AND RINSE WITH COOL WATER. SET ASIDE. COOK EGGS TO HARD BOIL STAGE. PEEL AND CHOP. DICE ONION. MIX ALL INGREDIENTS WITH SWEET SALAD PICKLE RELISH AND MAYONNAISE. SALT AND PEPPER TO TASTE. CAN ADD A LITTLE RED AND GREEN CHOPPED BELL PEPPER FOR COLOR. Mandarin Orange Salad From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 1/2 CUP SLICED ALMONDS* 1/2 HEAD ICEBERG LETTUCE 1 CUP CHOPPED CELERY 1 11 OZ CAN MANDARIN ORANGES, DRAINED (OR FRESH ORANGE SECTIONS) DASH OF PEPPER

1 TBSP CHOPPED PARSLEY 1 TBSP BALSAMIC VINEGAR DASH TABASCO SAUCE (OPTIONAL)

3 TBSP SUGAR* 1/2 HEAD ROMAINE LETTUCE 2 GREEN ONIONS (GREEN PART INCLUDED) 1/2 TSP SALT 1/4 CUP VEGETABLE OIL 1 TBSP CIDER VINEGAR 2 TBSP SUGAR

NOTE: THESE AMOUNTS CAN VARY, DEPENDING ON PERSONAL TASTE AND THE QUANTITY OF SALAD YOU DESIRE. THIS RECIPE CAN BE EASILY DOUBLED SO YOU HAVE EXTRA DRESSING TO USE LATER. *COMBINE SLICED ALMONDS AND SUGAR IN HEAVY SKILLET. ON MEDIUM TO MEDIUM-HIGH

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Salads HEAT, STIR CONSTANTLY. SUGAR WILL LIQUEFY AND STICK TO THE ALMONDS. ANGE SECTIONS, ALMONDS, AND DRESSING JUST BEFORE SERVING

COOL LAST 8 INGREDIENTS ARE USED FOR THE DRESSING. ADD OR-

Mary Jo's Cabbage Salad From the kitchen of Lyndsay Pelfrey, Delta Zeta 1/2 HEAD OF CABBAGE, CHOPPED 1 PACKAGE RAMEN NOODLES, CHICKEN FLAVOR, BROKEN UP 1/2 CUP TOASTED SLIVERED ALMONDS DRESSING: 2 TBSP S SUGAR 1/3 - 1/2 CUP OIL 3 TBSP S VINEGAR 1/2 TSP SALT 1/2 TSP PEPPER 1 PACKAGE OF CHICKEN FLAVORING (FROM NOODLES)

4 GREEN ONIONS 2 TBSP S TOASTED SESAME SEEDS

COMBINE THE CABBAGE, ONIONS, NOODLES, SESAME SEEDS, AND ALMONDS TOGETHER. MIX THE SUGAR, OIL, VINEGAR, SALT, PEPPER, AND CHICKEN FLOURING TOGETHER. POUR THE DRESSING ONTO THE CABBAGE MIXTURE RIGHT BEFORE SERVING. Mediterranean Salad From the kitchen of Lydia Taylor, Chi Omega 1 HEAD OF ROMAINE, CHOPPED 2 PKGS OF RAMEN NOODLES, CRUSHED (ANY FLAVOR) 1/2 CUP OF SLICED/SLIVERED ALMONDS 1/2 CUP OF OIL (FOR DRESSING) 1/4 CUP OF APPLE CIDER VINEGAR (FOR DRESSING)

1 HEAD OF BROCCOLI FLORETS 1/2 CUP OF SUNFLOWER KERNELS 1 STICK OF BUTTER 1/4 CUP OF SUGAR (FOR DRESSING) 2 TBSP OF SOY SAUCE (FOR DRESSING)

MIX LETTUCE AND BROCCOLI FLORETS TOGETHER. MELT STICK OF BUTTER AND LIGHTLY SAUTÉ CRUSHED RAMEN NOODLES AND NUTS. MIX DRESSING INGREDIENTS TOGETHER; SHAKE WELL AND REFRIGERATE FOR SEVERAL HOURS, IF POSSIBLE. (SHAKE DRESSING WELL AGAIN BEFORE SERVING.) TOP LETTUCE AND BROCCOLI MIX WITH NOODLE AND NUT MIXTURE. MAY ALSO TOP WITH FRIEND CHICKEN TENDERS OR GRILLED SHRIMP. ADD DRESSING TO TASTE. GREAT!! Mee-Maw's Broccoli Salad From the kitchen of Allie Pettigrew, Alpha Chi Omega 1 LG. BUNCH BROCCOLI 1/2 LB. CRUMBLED BACON 2 T. WINE VINEGAR

3-5 CHOPPED SCALLIONS 1/4 C. RAISINS 1/4 C. MAYONNAISE 1 PKG. SUNFLOWER SEEDS

MIX TOGETHER BROCCOLI, ONIONS, RAISINS AND SUNFLOWER SEEDS. BROCCOLI AND MIX. BLEND AND CHILL.

ADD BACON. MAKE DRESSING WITH REMAINING INGREDIENTS. POUR OVER

Mendocino Chicken Salad From the kitchen of Sarah Malik, Delta Gamma ; Laura Linder, Delta Gamma; Melissa Parker, Alpha Delta Pi; & Ashley Wurst, Delta Zeta 1 (6 OZ) PACKAGE SMOKED CHICKEN BREAST, SKIN REMOVED, CUBED 1/2 CUP DICED RED ONION 1/4 CUP FRESH BASIL LEAVES, CUT INTO THIN STRIPS 3/4 CUP MAYONNAISE

1 CUP SEEDLESS GRAPES, HALVED 3 STALKS CELERY, DICED 1 CUP BLANCHED SLIVERED ALMONDS

IN A LARGE BOWL, COMBINE THE SMOKED CHICKEN, GRAPES, RED ONION, CELERY, BASIL, ALMONDS AND MAYONNAISE. SERVE. Napa Cabbage Salad From the kitchen of Janye Hines, Alpha Omicron Pi 6 GREEN ONIONS 2 TBSP SESAME SEEDS ½ CUP ALMONDS ½ CUP SUGAR 2 TBSP SOY SAUCE

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2 PACKAGES RAMEN NOODLES 1 STICK BUTTER 1 CUP CANOLA OIL ½ CUP BALSAMIC VINEGAR

There’s a Tiger in the Kitchen!

MIX WELL; CHILL AND


Salads

SAUTÉ TILL SLIGHTLY BROWN. DRESSING.

LET COOL. CHOP ONE HEAD OF NAPA CABBAGE INTO BITE SIZE PIECES. ADD LAST FOUR INGREDIENTS FOR THE Napa Salad From the kitchen of Anna Melton, Phi Mu

1 LARGE HEAD OF NAPA CABBAGE 1/2 RAW SHELLED SUNFLOWER SEEDS 2 PACKAGES OF RAMEN NOODLES, ANY FLAVOR 1 CUP OF SUGAR 2 TBSP OF SOY SAUCE

6 GREEN ONIONS (CHOPPED) 1/2 CUP OF SLIVERED ALMONDS 1 STICK OF BUTTER 1 CUP OF VEGETABLE OIL 1/2 CUP OF APPLE CIDER VINEGAR

BREAK NOODLES UP (NOT TOO FINE) AND BROWN IN BUTTER, STIRRING CONSTANTLY OVER LOW HEAT UNTIL SLIGHTLY BROWNED. ADD ALMONDS AND SUNFLOWER SEEDS AND COOK UNTIL ALL IS GOLDEN BROWN. PLACE ON PAPER TOWELS TO DRAIN. WASH CABBAGE, REMOVE RIBS AND TEAR INTO PIECES IN A LARGE BOWL. SLICE THE GREEN ONIONS AND ADD TO BOWL. COMBINE DRESSING INGREDIENTS. JUST BEFORE SERVING, COMBINE DRESSING WITH CABBAGE AND NOODLES MIXTURE. MIX WELL. SERVES 16 Napa Valley Chicken Salad From the kitchen of Mary Leigh Fite, Phi Mu 1 CUP DICED COOKED CHICKEN 1/2 CUP DICED CELERY 1/2 TSP. DIJON MUSTARD 2 TBSP. ALMOND ACCENTS

1/2 CUP SEEDLESS RED GRAPES, HALVED 2 TBSP. THINLY SLICED GREEN ONIONS 1/4 CUP HIDDEN VALLEY ORIGINAL RANCH DRESSING

COMBINE CHICKEN, GRAPES, CELERY AND GREEN ONIONS IN A MEDIUM BOWL. REFRIGERATE FOR 2 HOURS. TOP WITH ALMOND ACCENTS. MAKES 2 SERVINGS

STIR MUSTARD INTO DRESSING; TOSS WITH SALAD. COVER AND

Orange Cream Fruit Salad From the kitchen of Lindsay Cantrell, Delta Gamma 1 CAN OF PINEAPPLE CHUNKS 2 PEELED APPLES 1 1/2 CUP OF MILK 1/3 CUP OF THAWED FROZEN ORANGE JUICE

1 CAN OF MANDARIN ORANGES 3 SLICED BANANAS 4 OZ VANILLA INSTANT PUDDING 3/4 CUP OF SOUR CREAM

MIX THE PINEAPPLES, ORANGES, APPLES, AND BANANAS IN A LARGE MIXING BOWL. MIX THE MILK, PUDDING, AND ORANGE JUICE IN A BOWL AT HIGH SPEED FOR 1-2 MINUTES. ADD THE SOUR CREAM AND BEAT AT MEDIUM SPEED UNTIL BLENDED. ADD THE MIXED FRUIT TO THE MIXTURE AND STIR UNTIL WELL MIXED. CHILL COVERED. YIELDS 10 SERVINGS. Orange Juice Dressing From the kitchen of Margaret Williams, Phi Mu ¼ CUP ORANGE JUICE 1 TBSP VEGETABLE OIL

2 TSP RED WINE VINEGAR 2 TSP HONEY

MIX ABOVE INGREDIENTS AND POUR OVER MANDARIN SALAD. Orange Salad From the kitchen of Kathryn Nix, Kappa Delta 2 (3OZ) BOXES ORANGE JELL-O 1 (15OZ) CAN CRUSHED PINEAPPLE 1 (12OZ) COTTAGE CHEESE

1 C. BOILING WATER 1 (11OZ) CAN MANDARIN ORANGES 1 (8OZ) COOL WHIP

MIX ALL INGREDIENTS TOGETHER. REFRIGERATE. Oriental Salad From the kitchen of Jennifer Peeples, Delta Gamma 1 HEAD NAPA CABBAGE -- CUT UP 1/4 CUP VINEGAR 1/2 CUP SUGAR 1 CUP SLIVERED ALMONDS 1/2 CUP MARGARINE

3/4 CUP OIL 2 TBSP SOY SAUCE 2 PACKAGES RAMEN NOODLES -- BROKEN UP 1/4 CUP SESAME SEEDS

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Salads MIX TOGETHER INGREDIENTS 2 THROUGH 5 IN SAUCEPAN. BOIL 1 MINUTE. BROWN. DON'T REFRIGERATE. MIX EVERYTHING TOGETHER AT SERVING TIME.

REFRIGERATE. SAUTE INGREDIENTS 6 THROUGH 9 UNTIL GOLDEN

Oriental Slaw From the kitchen of Ashley Lightfoot, Chi Omega 2 PKGS. RAMEN BEEF ORIENTAL SOUP MIX 1 C. SUNFLOWER SEEDS, TOASTED 1 LB. PKG. SLAW MIX 1 C. OIL 1/3 C. VINEGAR

1 C. SLIVERED ALMONDS, TOASTED 1 BUNCH GREEN ONIONS, CHOPPED 2 PKG. FLAVOR FROM SOUP MIX ½ C. SUGAR

CRUSH NOODLES WHILE STILL IN THE PACKAGE AND TOAST. MIX WITH NEXT AND VINEGAR. ADD TO SLAW MIXTURE JUST BEFORE EATING. SERVES 12-15.

4 INGREDIENTS. COMBINE FLAVORING FROM SOUP MIX, OIL, SUGAR, BE READY TO SHARE THIS RECIPE WITH YOUR GUESTS!

Orzo and Snap Pea Salad From the kitchen of Erin Weems, Pi Beta Phi 1/2 POUND ORZO 2 SMALL YELLOW SQUASH HALVED LENGTHWISE AND CUT CROSSWISE INTO 1.2INCH PIECES 2 TBSP S FINELY GRATED PARMESAN CHEESE

1 POUND SUGAR SNAP PEAS TRIMMED AND HALVED CROSSWISE 5 TBSP S FRESH LEMON JUICE 2 TBSP S OLIVE OIL GROUND PEPPER

IN A LARGE POT OF BOILING SALTED WATER COOK ORZON FOR FIVE MINUTES. ADD SUGAR SNAP PEAS AND SQUASH . COOK UNTIL ORZON IS AL DENTE AND VEGETABLES ARE CRISP-TENDER ABOUT 3 MINUTES. ADD LEMON JUICE OLIVE OIL AND PARMESAN SEASON GENEROUSLY WITH SALT AND PEPPER. TOSS TO COMBINE. Overnight Fruit Salad From the kitchen of Ashley Angle, Alpha Chi Omega 2 - 16 OZ CANS FRUIT COCKTAIL 1 - 8 OZ JAR CHERRIES (CUT IN HALF) (I DON'T ALWAYS CUT-I LIKE WHOLE) 1 - CAN SWEETENED CONDENSED MILK OR 8 OZ SOUR CREAM

1 - 16 OZ CAN PINEAPPLE CHUNKS 3 - RED DELICIOUS APPLES (CUT IN BITE SIZE PIECES) 1 - 8 OZ. CREAM CHEESE

EMPTY AND DRAIN FRUIT COCKTAIL AND CHERRIES. DRAIN PINEAPPLE AND RESERVE JUICE. PLACE APPLES IN PINEAPPLE JUICE WHILE YOU MIX THE SAUCE. (THIS WILL KEEP THE APPLES FROM TURNING DARK.) BLEND MILK AND CREAM CHEESE TOGETHER. DRAIN PINEAPPLE JUICE FROM APPLES, MIX ALL FRUIT TOGETHER, AND POUR SAUCE ON TOP OF FRUIT. (YOU COULD MIX WITH FRUIT RATHER THAN JUST POUR ON TOP--GOOD THIS WAY TOO.) PLACE IN BOWL WITH LID. REFRIGERATE OVERNIGHT. GOOD! Petticoat Tea Room's Frozen Fruit Salad From the kitchen of Jackie Jones, Delta Delta Delta 3 PINTS SOUR CREAM 1/2 TSP SALT 20 OZ. CRUSHED PINEAPPLE, DRAINED WELL 1 CUP CHOPPED MARASCHINO CHERRIES

2 1/4 CUPS SUGAR 1/3 CUP LEMON JUICE 1/2 CUP CHOPPED PECANS 4 RIPE BANANAS, SLICED INTO LONG HALVES THEN BITE SIZE

WHISK TOGETHER SOUR CREAM, SUGAR, SALT AND LEMON JUICE UNTIL WELL BLENDED. ADD REMAINING INGREDIENTS AND STIR UNTIL NO STREAKS REMAIN. POUR INTO A 9X13 PAN OR PAPER LINED MUFFIN TINS AND FREEZE OVERNIGHT. REMOVE FROM THE FREEZER AND CUT THEN RETURN TO THE FREEZER UNTIL READY TO SERVE. DON'T KEEP OUT OF THE FREEZER FOR MORE THAN SEVERAL MINUTES OR THE SALAD WILL TURN INTO A "PINK PUDDLE." Poppy Seed Dressing From the kitchen of Amanda Nelson Mitchell, Alpha Xi Delta 1 CUP SUGAR 2 TSP SALT 3 TBSP ONION JUICE 2 CUPS SALAD OIL

2 TSP DRY MUSTARD 2/3 CUP VINEGAR 3 TBSP POPPY SEEDS

ADD ALL INGREDIENTS AND MIX IN A MIXER OR SHAKE IN A JAR. THIS IS BETTER IF NOT MADE IN A BLENDER. CUPS. FOR A CHANGE, WARM IN THE MICROWAVE AND SERVE OVER SPINACH SALAD!

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WILL KEEP INDEFINATELY. YIELD: 3 1/2


Salads Poppy Seed Vinaigrette Salad From the kitchen of Ashley Ham, Chi Omega 1 HEAD ICEBERG LETTUCE ¾ C. CASHEWS (AT LEAST 8 OZ.) 2 LARGE GRANNY SMITH APPLES, DICED DRESSING: 1/3 C. CIDER VINEGAR 1 C. LIGHT VEGETABLE OIL 1 T. DRY MUSTARD 1 T. ONION 1 T. SALT ¾ C. SUGAR

½ - 1 BAG SPINACH ½ LB. BABY SWISS CHEESE, GRATED **LEMON JUICE FOR THE ABOVE IF STORED

IN BLENDER, PUT TOGETHER ALL SALAD INGREDIENTS AND SLOWLY ADD THE SUGAR. AT THE END, ADD JUST LONG ENOUGH FOR THEM TO MIX IN. MIX THE DRESSING WITH REMAINING INGREDIENTS

1 T. POPPY SEEDS. RUN THE BLENDER

Potato Salad From the kitchen of Katie Wiley, Zeta Tau Alpha 5 LBS. POTATOES, PEELED AND CUT INTO SMALL PIECES 1/2 CUP CHOPPED BELL PEPPERS 1 ONION CHOPPED 1 TBSP MUSTARD

1 CAN DICED PIMENTO 4 LARGE SWEET PICKLES CHOPPED 1/2 CUP MAYO 1 TBSP SALT

BOIL POTATOES UNTIL TENDER. POUR POTATOES INTO COLANDER TO DRAIN. SET UNTIL POTATOES ARE COLD. COMBINE ALL INGREDIENTS.

PUT ONIONS ON TOP OF POTATOES WHILE THEY ARE STILL HOT. LET

Pretzel Salad From the kitchen of Emily Taylor, Alpha Delta Pi 1 1/2 CUP CRUSHED PRETZELS 1 STICK BUTTER, MELTED 8 OZ. CREAM CHEESE, SOFTENED 8 OZ. COOL WHIP 2 1/2 CUPS HOT WATER

1/2 CUPS VANILLA WAFER CRUMBS 3 TBSP SUGAR 1 CUP SUGAR 6 OZ. STRAWBERRY JELL-O 2 10 OZ. PKGS. FROZEN STRAWBERRIES MIXTURE

COMBINE FIRST 4 INGREDIENTS, PRESS INTO 9" X 13" PAN TO MAKE CRUST. BAKE AT 350 DEGREES FOR 10 MINUTES. COOL. BLEND CREAM CHEESE AND SUGAR UNTIL CREAMY. BLEND IN COOL WHIP. SPREAD ON TOP OF COOLED CRUST. DISSOLVE JELL-O IN HOT WATER. COOL UNTIL BEGINS TO THICKEN. ADD STRAWBERRIES. POUR OR SPOON ON TOP OF CREAM. CHILL AND SERVE. Raine's Salad Dressing From the kitchen of Elizabeth Gray, Alpha Delta Pi 2 TEA SPOONS SALT 1 TEA SPOON SUGAR 1 TEA SPOON DRY MUSTARD 1/8 TEA SPOON RED PEPPER

1 TEA SPOON PAPRIKA 1 TEA SPOON WORCESTERSHIRE SAUCE 1 TEA SPOON CELERY SEED 1/2 TEA SPOON PEPPER 5 DROPS OF TABASCO SAUCE MAZOLA OIL

APPLE CIDER VINEGAR

PUT INGREDIENTS IN TO A MEASURING CUP. WATER.

FILL WITH APPLE CIDER VINEGAR TO 2/3 CUP. FILL TO 1 2/3 CUP WITH MAZOLA OIL. AT A DASH OF Ramen Salad From the kitchen of Stephanie Whitlow, Phi Mu

1 PACKAGE OF RAMEN NOODLES 1 CUP CHOPPED TOASTED WALNUTS 1 CUP VEGETABLE OIL 1/4 CUP RED WINE VINEGAR

1 BUNCH GREEN ONION CHOPPED UP 1 TO 2 BUNCHES OF BROCCOLI HEADS 1 CUP SUGAR 3 TBSP. SOY SAUCE.

CRUNCH THE RAMEN NOODLES WHILE IN THE BAG. SAUTE IN A LITTLE BUTTER UNTIL BROWN. PUT ON PAPER TOWEL TO TAKE OUT EXCESS OIL. CUT UP OTHER INGREDIENTS AND PUT IN BAGGIES FOR THE NEXT DAY. WHISK DRESSING INGREDIENT TOGETHER AND PUT IN REFRIGERATOR OVERNIGHT. RIGHT BEFORE SERVING, WHISK THE DRESSING, DUMP 1 TO 2 BAGS OF ITALIAN LETTUCE IN BIG BOWL, DUMP THE NUTS, BROCCOLI, ONION

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Salads AND RAMEN NOODLES. ADD A LITTLE DRESSING AT A TIME, MIXING THOROUGHLY. UP SOME OF THE DRESSING.

YOU CAN LET IT SIT AND KEEP MIXING TO MAKE SURE IT SOAKS

Raspberry Salad From the kitchen of Lindsey Ferguson, Zeta Tau Alpha GREEN LEAF LETTUCE PURPLE ONION SLIVERED ALMONDS RASPBERRY WINE VINEGAR DRY MUSTARD BLACK PEPPER CILANTRO

FRESH RASPBERRIES FETA CHEESE HONEY OLIVE OIL 1 CLOVE CRUSHED FRESH GARLIC

TOP GREEN LEAF LETTUCE WITH RASPBERRIES, PURPLE ONION, FETA CHEESE, AND SLIVERED ALMONDS. FOR DRESSING: MIX 1 PART HONEY, 1 PART RASPBERRY WINE VINEGAR, ALMOST 1/2 PART OLIVE OIL, PINCH DRY MUSTARD, 1 CLOVE CRUSHED FRESH GARLIC, BLACK PEPPER, AND CILANTRO. ADD DRESSING JUST BEFORE SERVING. Rice, Pecan and Cranberry Salad with Citrus Vinaigrette From the kitchen of Tiffani Loggins, Delta Zeta 1 CUP WILD RICE 1/2 CUP FRESH SQUEEZED ORANGE JUICE 1 1/2 TSP SHALLOTS, DICED SMALL 1 CUP PLUS 2 TBSP EXTRA VIRGIN OLIVE OIL SUGAR TO TASTE (OPTIONAL) 3/4 CUP PEELED ORANGE WEDGES

3/4 CUP DRIED CRANBERRIES 2 TBSP KEY LIME JUICE 1 TBSP RED WINE VINEGAR 3 TBSP FRESH CILANTRO, CHOPPED 3/4 CUP TOASTED PECAN HALVES 1/4 CUP SCALLIONS, SLICED

COOK WILD RICE IN LIGHT CHICKEN STOCK ACCORDING TO PACKAGE DIRECTIONS, DRAIN AND COOL. ADD ORANGE JUICE TO COVER DRIED CRANBERRIES AND SET ASIDE FOR 30 MINUTES. TO MAKE THE VINAIGRETTE, DRAIN THE ORANGE JUICE OFF THE CRANBERRIES AND WHISK TOGETHER WITH LIME JUICE, SHALLOTS AND VINEGAR IN A MIXING BOWL. SLOWLY DRIZZLE OLIVE OIL IN WHILE WHISKING CONTINUOUSLY. WHISK IN CILANTRO AND SUGAR, THEN CHILL. TOAST PECAN HALVES. COMBINE WILD RICE, CRANBERRIES, ORANGE WEDGES, SCALLIONS AND PECANS IN A LARGE BOWL. ADD VINAIGRETTE AND MIX WELL BEFORE SERVICE. GARNISH WITH FRESH CILANTRO SPRIGS. Russian Dressing From the kitchen of Nikki Irvin, Phi Mu 1 CUP MAYONNAISE 1 TBSP MINCED PARSLEY 1 TBSP GRATED ONION 1/4 TSP WORCESTERSHIRE SAUCE

1/4 CUP KETCHUP 1 TBSP MILK 1/4 TSP DRY MUSTARD 3 DROPS HOT-PEPPER SAUCE

IN A SMALL BOWL, WITH FORK, STIR ALL INGREDIENTS UNTIL WELL MIXED. COVER AND REFRIGERATE. Salad Dressing From the kitchen of Christian Young, Phi Mu 1 TBSP SALT 3/4 CUP OIL (1/2 OLIVE OIL & 1/2 VEGETABLE OIL) JUICE OF 1 LEMON

1/2 TBSP DRY MUSTARD 4 TBSP RED WINE VINEGAR DRIED TARRAGON OPTIONAL

MIX ALL INGREDIENTS IN A SHAKER CONTAINER AND MIX WELL. Seven Layer Salad From the kitchen of Maggie Lamb, Delta Zeta 1 (16 OZ) PACKAGE SALAD GREENS 1/2 CUP CHOPPED GREEN PEPPER 12 OZ CENTER CUT BACON, CUT INTO 1-INCH PIECES, COOKED 1 1/2 CUPS KRAFT MAYO REAL MAYONNAISE

1 CUP THINLY SLICED CELERY 1/4 CUP SLICED GREEN ONIONS 1 (10 OZ) PACKAGE FROZEN GREEN PEAS, THAWED 3/4 CUP KRAFT SHREDDED CHEDDAR CHEESE

PLACE GREENS IN LARGE GLASS BOWL. LAYER CELERY, GREEN PEPPER, ONIONS, BACON AND PEAS OVER GREENS. SPREAD MAYO EVENLY OVER PEAS, COVERING THE TOP COMPLETELY AND SEALING TO EDGE OF BOWL. SPRINKLE WITH CHEESE. COVER AND REFRIGERATE 2 TO 12 HOURS TO BLEND FLAVORS. TOSS BEFORE SERVING, IF DESIRED.

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Salads Seven Layer Salad From the kitchen of Julie Johnston, Alpha Gamma Delta 1 PACKAGE SHREDDED ICEBERG LETTUCE 1 10 OZ PACKAGE FROZEN ENGLISH PEAS, WASHED AND DRAINED 2 TOMATOES, CHOPPED 3/4 CUP MAYONNAISE OR RANCH DRESSING

3 HARDBOILED EGGS, CHOPPED BACON BITS SHREDDED CHEDDAR CHEESE

LAYER LETTUCE, PEAS, EGGS, BACON, TOMATOES, AND CHEESE. THE MAYONNAISE OR DRESSING SHOULD BE THE TOP LAYER. HOURS. WHEN SERVING, YOU MAY MIX ALL THE INGREDIENTS OR SERVE IN LAYERS.

REFRIGERATE FOR 4

Smoked Turkey With Couscous Salad on Aurgula From the kitchen of Amanda Sitomer, Kappa Kappa Gamma 3/4 TSP SNIPPED FRESH DILL OR 1/4 TSP DRIED 1 CUP PLAIN COUSCOUS 1/4 TSP SPOON SALT 1 CUP CUCUMBER SLICES 1 CUP GRAPE TOMATOES OLIVE OIL FOR DRESSING.

1 CUP WATER, CHICKEN BROTH OR VEGETABLE BROTH 1/3 CUP WHITE WINE VINAIGRETTE DRESSING 3/4 POUND SMOKED TURKEY IN ONE PIECE 2 TBSP CHOPPED SCALLIONS 4 OZ PREWASHED ARUGULA OR OTHER PEPPERY GREEN

WITH SCISSORS, SNIP ENOUGH FRESH DILL TO MEASURE 3/4 TEASPOON. POUR THE BROTH OR WATER INTO A MEDIUM SAUCEPAN, COVER, AND BRING TO A BOIL OVER HIGH HEAT. STIR IN THE COUCOUS, 1/3 CUP OF THE VINAIGRETTE, DILL, AND SALT. COVER AND LET STAND FOR 5 MINUTES. UNTIL THE LIQUID IS ABSORBED. FLUFF THE COUSCOUS WITH A FORK, THEN SPREAD IT EVENLY IN A 13 X 9 INCH BAKING PAN. PLACE THE PAN IN THE FREEZER OR REFRIGERATOR TO CHILL. WHILE THE COUSCOUS CHILLS, REMOVE THE SKIN FROM THE SMOKED TURKEY AND CUT IT INTO 1/2 INCH CUBES. CHOP THE CUCUMBER SLICES. FINELY CHOP THE SLICED SCALLIONS. RINSE THE GRAPE TOMATOES AND PAT DRY. ADD THE TURKEY, CUCUMBER, AND SCALLIONS TO THE CHILLED COUSCOUS AND TOSS TO COMBINE. LINE A SEVING PLATTER WITH THE ARUGULA, DRIZZLE WITH OLIVE OIL TO TASTE, AND TOSS TO COAT. MOUND THE COUSCOUS SALAD ON THE AURGULA. SCATTER THE GRAPE TOMATOES AROUND THE EDGE. SERVE WITH BREAD ROLLS. Southern Fried Cabbage From the kitchen of Katie Wiley, Zeta Tau Alpha 1-1/2 SLICES BACON, CUT INTO THIRDS 1/2 TSP SALT, OR TO TASTE 1/2 HEAD CABBAGE, CORED AND SLICED 1/2 PINCH WHITE SUGAR

2 TBSP AND 2 TSP VEGETABLE OIL 1/2 TSP GROUND BLACK PEPPER, OR TO TASTE 1/2 WHITE ONION, CHOPPED

PLACE THE BACON AND VEGETABLE OIL INTO A LARGE POT OVER MEDIUM HEAT. SEASON WITH SALT AND PEPPER. COOK FOR ABOUT 5 MINUTES, OR UNTIL BACON IS CRISP. ADD CABBAGE, ONION, AND SUGAR TO THE POT; COOK AND STIR CONTINUOUSLY FOR 5 MINUTES, UNTIL TENDER. Southwestern Steak Salad From the kitchen of Lauren Semanson, Phi Mu 1/3 CUP EXTRA VIRGIN OLIVE OIL 1 TSP SALT, DIVIDED 1/3 CUP LINDSAY速 SPANISH OLIVES OR LINDSAY速 SPANISH OLIVES STUFFED WITH PIMIENTO, DRAINED AND SLICED 1/3 C LINDSAY速 LARGE BLACK RIPE PITTED OLIVES, DRAINED & SLICED 1/2 TSP DRIED THYME 1/2 TSP PAPRIKA 2 TBSP EXTRA VIRGIN OLIVE OIL 4 CUPS MIXED SALAD GREENS 2 TBSP CILANTRO, CHOPPED

2 TBSP BALSAMIC VINEGAR OR LEMON JUICE 1 TSP FRESHLY GROUND BLACK PEPPER, DIVIDED 1/3 CUP RED BELL PEPPER, FINELY CHOPPED 1/2 TSP ONION POWDER 1/2 TSP GARLIC POWDER 1/2 TSP DRIED OREGANO 1/4 TSP CAYENNE PEPPER 4 WELL-TRIMMED BEEF STRIP STEAKS, CUT ABOUT 3/4-INCH THICK 2 MEDIUM TOMATOES, CUT INTO WEDGES

IN A SMALL BOWL, WHISK TOGETHER 1/3 CUP OF THE OIL, VINEGAR, 1/2 TEASPOON EACH OF THE SALT AND PEPPER. ADD OLIVES AND RED BELL PEPPER; MIX WELL. LET STAND WHILE PREPARING STEAKS. IN ANOTHER SMALL BOWL, COMBINE REMAINING 1/2 TEASPOON EACH SALT AND PEPPER, ONION POWDER, GARLIC POWDER, THYME, OREGANO, PAPRIKA AND CAYENNE PEPPER; MIX WELL. SPRINKLE OVER BOTH SIDES OF STEAKS. HEAT REMAINING 2 TABLESPOONS OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT UNTIL HOT. ADD STEAKS; COOK FOR 3 TO 4 MINUTES PER SIDE OR UNTIL WELL-BROWNED AND MEDIUM RARE. TRANSFER TO A CARVING BOARD; TENT WITH FOIL AND LET STAND 5 MINUTES. ARRANGE SALAD GREENS AND TOMATOES ON FOUR SERVING PLATES. CARVE STEAKS CROSSWISE INTO 1/4 INCH THICK SLICES; ARRANGE OVER GREENS. SPOON OLIVE MIXTURE OVER STEAK AND GREENS; GARNISH WITH CILANTRO.

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Salads Spinach and Strawberry Salad From the kitchen of Beth King, Kappa Kappa Gamma 2 BUNCHES SPINACH 1/2 CUP VEGETABLE OIL 1/4 CUP WHITE WINE VINEGAR 1/4 TSP PAPRIKA

4 CUPS SLICED STRAWBERRIES 1 TBSP POPPY SEEDS 1/2 CUP SUGAR 2 TBSP SESAME SEEDS

MIX SPINACH AND STRAWBERRIES AFTER WASHING AND CUTTING THEM UP. MONDS IF DESIRED. AWESOME TASTING SALAD!

WHISK THE OTHER INGREDIENTS AND POUR OVER SALAD. ADD AL-

Spinach Pecan Salad From the kitchen of Ashley Buchan, Delta Gamma 1 TBSP BUTTER 1 TBSP BROWN SUGAR 1 LARGE GRANNY SMITH APPLE SLICED THIN 2 TBSP OLIVE OIL

1/2 CUP PECAN HALVES 1 6 OZ PACKAGE FRESH BABY SPINACH 1/2 CUP CRUMBLED BLUE CHEESE 2 TBSP WHITE WINE VINEGAR

MELT BUTTER IN A SMALL SKILLET OVER LOW HEAT, ADD PECANS AND BROWN SUGAR, COOK STIRRING CONSTANTLY, 2-3 MIN OR UNTIL CARAMELIZED, COOL ON WAX PAPER, PLACE SPINACH IN A GOOD SIZE SERVING BOWL, TOSS IN PECANS, APPLE AND BLUE CHEESE, ADD OIL AND VINEGAR, TOSS GENTLY TO COAT, SERVES 4. Strawberry Kiwi Salad with Honey Raspberry Dressing From the kitchen of Caroline Weseloh, Gamma Phi Beta 6 CUPS RED LEAF LETTUCE 4 MEDIUM KIWI, PEELED, AND SLICED 1/4 CUP RASPBERRY-FLAVORED WINE VINEGAR 1/8 TSP DILL WEED

1 QUART FRESH STRAWBERRIES, HULLED AND QUARTERED 1/4 CUP HONEY 2 TBSP VEGETABLE OIL

WASH, DRAIN, AND TEAR LETTUCE LEAVES. IN A LARGE SALAD BOWL, COMBINE LETTUCE, STRAWBERRIES, AND KIWI. IN A SMALL JAR, COMBINE HONEY, VINEGAR, OIL, AND DILL WEED. COVER AND SHAKE WELL. WHEN READY TO SERVE, POUR DRESSING OVER THE SALAD. MIX GENTLY. Strawberry Pretzel, Jell-O Salad From the kitchen of Laura Strickland, Chi Omega ; Lauren Gloor, Kappa Delta; Lily Rudd, Kappa Kappa Gamma; Michelle Mummert, Phi Mu; Katie Myers, Alpha Delta Pi; Stephanie Turner, Alpha Xi Delta; 2 1/4 C. PRETZELS 1 1/2 STICKS MELTED BUTTER 1 C. SUGAR 1 (6 OZ.) STRAWBERRY JELL-O 2 (10 OZ.) PKG. FROZEN STRAWBERRIES (OR 3 C.)

4 TBSP. BROWN SUGAR OR WHITE SUGAR 1 (8 OZ.) PKG. CREAM CHEESE 1 (8 OZ.) COOL WHIP 2 C. BOILING WATER

COMBINE 2 1/4 C. PRETZELS, CRUSHED, 4 TBSP. BROWN OR WHITE SUGAR, AND 1 1/2 STICKS MELTED BUTTER. BAKE 15 MINUTES AT 350 DEGREES. MIX CREAM CHEESE, SUGAR, AND COOL WHIP UNTIL CREAMY. SPREAD ON COOLED CRUST. COMBINE STRAWBERRY JELL-O, BOILING WATER, AND FROZEN STRAWBERRIES. LET CONGEAL SLIGHTLY, POUR ON TOP, REFRIGERATE. Strawberry Spinach Salad From the kitchen of Kelly Weant, Sigma Kappa SESAME POPPY DRESSING: 1/2 C. SALAD OIL 1/2 C. SUGAR 1 T. POPPY SEEDS 1/4 C. RASPBERRY VINEGAR 1/4 TSP. PAPRIKA

SALAD: 1 (12-OZ) PACKAGE FRESH TORN SPINACH 2 T. SESAME SEEDS1QT. FRESH SLICED STRAWBERRIES

MIX SESAME POPPY DRESSING IN A JAR WITH TIGHT FITTING LID. THEN ADD DRESSING TO COAT.

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There’s a Tiger in the Kitchen!


Salads Summer Salad From the kitchen of Kate Tiffany, Delta Delta Delta 10 OZ COOKED CHICKPEAS 6 EARS CORN, GRILLED, KERNELS OFF THE COB JUICE OF 2 LEMONS 1-1/2 CUPS OLIVE OIL

2 LARGE FRESH TOMATOES, DICED 1 TSP GARLIC, CHOPPED 2 TSP RED WINE VINEGAR 1 CUP PARSLEY, CHOPPED

SALT AND PEPPER TO TASTE

MIX INGREDIENTS. TRANSFER TO SALAD BOWL AND SERVE. Summer Spinach Salad From the kitchen of Janie Gotthelf Marino, Alpha Xi Delta 2 6OZ BAGS OF BABY SPINACH 1 CUP SUGAR 2 TBSP POPPY SEEDS 2 TBSP CHOPPED GREEN ONIONS 1/2 TSP PAPRIKA 1/2 CUP CHOPPED PECANS

2 Q TSP STRAWBERRIES SLICED 4 TBSP SESAME SEEDS 1 CUP OIL 1/2 TSP WORCESTERSHIRE 1/2 CUP RED WINE VINEGAR

TOSS SPINACH, STRAWBERRIES AND PECANS IN A LARGE BOWL. MIX DRESSING INGREDIENTS IN A CONTAINER THAT HAS A LID. SHAKE THE DRESSING TO ENSURE PROPER MIXING. DRIZZLE THE DRESSING OVER THE SALAD JUST BEFORE SERVING AND TOSS. (NOTE: IF THE SALAD SITS TOO LONG BEFORE SERVING, THE SPINACH WILL WILT AND GET SOGGY.) Sunflower Slaw From the kitchen of Abby Williams, Chi Omega 1 PACKAGE RAMEN NOODLES (DISCARD FLAVOR PACKET) OR 1 CUP SUNFLOWER SEEDS 6 GREEN ONIONS WITH TOPS (SLICED) DRESSING: 2/3 CUP VEGETABLE OIL 1 TBSP SUGAR 5 TBSP CIDER VINEGAR

1 (16 OZ) PACKAGE COLESLAW MIX OR BROCCOLI COLESLAW MIX 1 MEDIUM CABBAGE, SHREDDED

CRUSH RAMEN NOODLES IN LARGE BOWL. MIX NOODLES, SUNFLOWER SEEDS, GREEN ONIONS, AND CABBAGE/COLE SLAW OR BROCCOLI SLAW. IN A SEPARATE BOWL MIX DRESSING INGREDIENTS. POUR DRESSING OVER SALAD INGREDIENTS. SERVE IMMEDIATELY. Super-Easy Chicken Salad From the kitchen of Jessica Gibbs, Delta Gamma CABBAGE (CHOPPED) CHOPPED CHICKEN (2 COOKED CHICKEN BREASTS OR 3 TBSP. SESAME SEEDS (TOASTED) DRESSING: 3 TBSP. SUGAR 5 TBSP. VINEGAR

2 CANS CHICKEN)

GREEN ONIONS (ONE BUNCH - CHOPPED FINE) 1 BAG SLICED ALMONDS (TOASTED) 2 PKGS. RAMEN NOODLES (CRUNCH - DO NOT COOK) 2 PKGS. CHICKEN FLAVOR FROM NOODLES 1/4 C. OIL 1 TBSP. WORCESTERSHIRE SAUCE

TOAST ALMONDS AND SEEDS ON COOKIE SHEET IN OVEN AT ABOUT 250 DEGREES AND STIR THEM FREQUENTLY. TOAST THEM UNTIL THEY ARE LIGHTLY BROWN AND CRUNCHY. MIX THE DRESSING WHILE YOUR TOASTING THE OTHER. TOSS EVERYTHING TOGETHER EXCEPT THE NUTS, SEEDS, AND NOODLES. CHILL. WHEN READY TO SERVE, TOSS IN NUTS, SEEDS, AND NOODLES. ENJOY! Supper Club Salad From the kitchen of Neel Heckle, Chi Omega & Christy Sellers, Alpha Delta Pi 2 BAGS OF SALAD GREENS (OR FRESH, RED LEAFED LETTUCE) 4 OZ. FETA CHEESE 1 CUP VEGETABLE OIL 1/2 CUP APPLE CIDER VINEGAR

6 OZ. CRAISINS 1 CUP TOASTED PECAN HALVES 1/2 CUP SUGAR 2 TBSP SOY SAUCE

SALT

PEPPER

COMBINE THE SALAD GREENS, CRAISANS, FETA, AND PECANS. THEN, FOR THE DRESSING COMBINE THE OIL, SUGAR, VINEGAR, AND SOY SAUCE. DON'T ADD DRESSING UNTIL READY TO SERVE. THIS MAKES A LOT OF DRESSING SO JUST POUR HALF OF IT FIRST AND THEN SEE IF IT NEEDS MORE. ADD SALT AND PEPPER TO TASTE.

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Salads

Sweet and Sour Dressing From the kitchen of Courtney Sandifer, Phi Mu 1 CUP VEGETABLE OIL 1/2 CUP WINE VINEGAR

1 CUP SUGAR 2 TSP. SOY SAUCE

BLEND ALL INGREDIENTS AND ADD SALT AND PEPPER TO TASTE. Sweet Basil Dressing From the kitchen of Kristin Hill, Alpha Chi Omega 1/3 C. OIL 1/3 C. SUGAR 1/2 T. GARLIC POWDER 1 T. ITALIAN SEASONING

1/3 C. VINEGAR 1/2 T. SALT 1 T. BASIL

MIX INGREDIENTS. GOOD ON SPRING GREENS WITH PARMESAN. Traditional Chicken Salad From the kitchen of Emily McGuire, Kappa Kappa Gamma 2 CUPS CHOPPED BOILED CHICKEN 1/4 TO 1/2 CUP CHOPPED SWEET PICKLES OR PICKLE RELISH 1 CUP MAYONNAISE PEPPER TO TASTE

1 CUP FINELY CHOPPED CELERY 3 HARD BOILED EGGS, CHOPPED SALT TO TASTE

BOIL CHICKEN AND EGGS. COMBINE ALL INGREDIENTS IN A LARGE BOWL. COVER AND REFRIGERATE UNTIL READY TO SERVE. Twenty-Four Hour Salad From the kitchen of Ashley Wachs, Alpha Gamma Delta 1 HEAD LETTUCE (BROKEN AND WASHED) 4 STALKS CELERY (CHOPPED) 1 TBSP SUGAR 1/4 TO 1/2 CUP SHREDDED CHEESE

1 CAN LESEUR PEAS (DRAINED- ENGLISH PEAS) 6 OR 7 GREEN ONIONS (CHOPPED) 1 PINT MIRACLE WHIP DRESSING

LAYER LETTUCE, PEAS, CELERY, ONIONS. SPRINKLE SUGAR OVER TOP AND SPREAD DRESSING OVER TOP AS YOU WOULD ICE A CAKE. CHEESE ON TOP. REFRIGERATE (COVERED) FOR 24 HOURS. BEFORE SERVING, GRATE OR SLICE 2 HARD BOILED EGGS AND PUT ON TOP. 8 SLICES OF COOKED BACON ON TOP OF THAT. SERVE.

SPRINKLE CRUMBLE

Wilted Lettuce Salad From the kitchen of Katie Wiley, Zeta Tau Alpha 1 BUNCH LEAF LETTUCE, TORN 4 TO 6 GREEN ONIONS WITH TOPS, THINLY SLICED 2 TBSP RED WINE VINEGAR 1 TSP SUGAR

6 TO 8 RADISHES, THINLY SLICED 4 TO 5 BACON STRIPS 1 TBSP LEMON JUICE 1/2 TSP PEPPER

TOSS LETTUCE, RADISHES AND ONIONS IN A LARGE SALAD BOWL; SET ASIDE. IN A SKILLET, COOK BACON UNTIL CRISP. REMOVE TO PAPER TOWELS TO DRAIN. TO THE HOT DRIPPINGS, ADD VINEGAR, LEMON JUICE, SUGAR AND PEPPER; STIR WELL. IMMEDIATELY POUR DRESSING OVER SALAD; TOSS GENTLY. CRUMBLE THE BACON AND SPRINKLE ON TOP. YIELD: 6 TO 8 SERVINGS. Yummy Salad Dressing From the kitchen of Megan Kerns, Sigma Kappa 2 TBSP. APPLE CIDER VINEGAR 1 TBSP. PARSELY 1/2 TSP VINEGAR

1/4 CUP VEGETABLE OIL 1/2 TSP SALT AND PEPPER

MIX ALL TOGETHER.

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Even though Dean Foy did not come to Auburn University until 1950, Auburn was in his heart. It was also a part of his family history. He has family ties to Auburn dating back more than 100 years. James E. Foy is the son of Erle Foy, who majored in Electrical and Mechanical Engineering at Auburn from 1896 to 1900. Erle Foy was a pitcher for Auburn’s baseball team and pitched Auburn to the SEC championship that year. With his pitching, the Tigers beat Alabama twice in two days to make it to the championship. He also served as Editor in Chief of The Orange and Blue, which is the forerunner to The Plainsman, Auburn’s student newspaper. Dean Foy’s ties to the Plains do The photo above, courtesy of the 1900 Glomerata shows the 1900 Auburn University baseball team. Erle not stop there. His uncle, Rob Foy, H. Foy (center, holding baseball) pitched the Tigers to the SEC championship that year. played on Auburn’s first football team, coached by George Petrie, who later penned the Auburn Creed. This team beat the University of Georgia at Piedmont Park in Atlanta 10-0 giving Auburn the first win in the South’s Oldest Rivalry. Another uncle, Cliff Foy, helped found the Beta Theta chapter of Sigma Nu at Auburn University in 1890. This is the same chapter that Erle Foy later joined. James E. Foy was an active member of the Theta chapter of Sigma Nu at the University of Alabama. He joined the fraternity at the same time as another notable member- Paul “Bear” Bryant. Humphrey Foy, Dean Foy’s uncle played as a tackle on Auburn’s 1904, 1905, and 1906 football teams and was the first of 38 Auburn football players to be named “All Southern” during the tenure of Coach Mike Donahue. During the 1904 season, Auburn won all of its five games and was only the second Auburn football team to complete its regular season without a loss. Dean Foy’s older brother, S.R. Foy, graduated from Auburn in 1926. Dean Foy, who was 10 years old at the time, traveled from Eufaula to Auburn for the graduation ceremony. He soon had another brother begin classes at Auburn. Dean Foy hoped that he, too, would someday enroll at Auburn. The photo above, courtesy of the 1905 GlomerHowever, plans changed when the Great Depression hit in 1929. ata shows Humphrey Foy, Dean Foy did not return to Auburn until 1948. “My brother had to drop out active in Sigma Nu, Footof Auburn. He got a job in Tuscaloosa. My mother, in Eufaula, thought she ball, Baseball, and the German Club. needed to make a home for him, so the family moved to Tuscaloosa. I entered high school there in 1932. I had four jobs over my head and when I finished in ’35, I couldn’t come The photo above, courtesy to Auburn. The family was destitute. The depression had wiped us out.” of the 1925 Glomerata Fortunately, the University of Alabama was near enough to his home that he could enroll shows the Sigma Nu com- in classes when the time came. He was a very active student at the University of Alabama. He was posite James Foy’s brother, S. R. Foy, whose 1926 a member of Omicron Delta Kappa, Sigma Nu, and the Jasons, an elite society reserved for the Unigraduation prompted Dean versity of Alabama’s most notable men on campus. It was also at the University of Alabama where Foy’s last visit to Auburn for he became involved in Phi Eta Sigma honor society. He went on to serve as its executive secretary 22 years. and he remained involved on the national level beyond his retirement. His Auburn family ties and his experiences during his collegiate days helped shape him into the great leader and instrumental person who did so much for Auburn University.

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Soups Baked Potato Soup From the kitchen of Natalie Powell, Kappa Kappa Gamma 4 LARGE BAKED POTATOES 2/3 CUP FLOUR 1 TSP. SALT 1 1/2 CUPS CHEDDAR CHEESE SHREDDED 4 GREEN ONIONS CHOPPED AND DIVIDED

2/3 CUP BUTTER 6 CUPS MILK 3/4 TSP. PEPPER 12 SLICES COOKED BACON CRUMBLED 1-8OZ. SOUR CREAM

WASH POTATOES: PRICK SEVERAL TIMES WITH FORK. BAKE AT 400 FOR 1 HOUR OR UNTIL DONE: LET COOL. CUT POTATOES IN HALF LENGTHWISE; SCOOP OUT PULP, AND RESERVE. DISCARD SHELLS. MELT BUTTER IN LARGE PAN OVER LOW HEAT; ADD FLOUR, STIRRING UNTIL SMOOTH. COOK 1 MINUTE, STIRRING CONSTANTLY. GRADUALLY ADD MILK COOK OVER MEDIUM HEAT STIRRING CONSTANTLY UNTIL THICKENED AND BUBBLY. STIR IN POTATO, SALT, PEPPER, 1CUP CHEESE, HALF CRUMBLED BACON, AND HALF OF THE GREEN ONIONS; COOK UNTIL HEATED (DO NOT BOIL). STIR IN SOUR CREAM, COOK UNTIL JUST HEATED (DO NOT BOIL). SPRINKLE SERVINGS WITH REMAINING CHEESE, GREEN ONIONS AND BACON. Baked Potato Soup From the kitchen of Beth King, Kappa Kappa Gamma 9 CUPS CUBED PEELED POTATOES 3 CANS OF WATER 1- 1/2 CUPS CHOPPED ONION 2 TBSP CHIVES 1-1/2 TSP SALT 1 JAR REAL BACON BITS 2 CUPS MILK 16 OZ.SOUR CREAM

3 CANS CHICKEN BROTH 2/3 CUPS BUTTER 3 SHREDDED CARROTS 2 TBSP PARSLEY FLAKES 1-1/2 TSP PEPPER 1 CUP FLOUR 1 LB VELVEETA CUT INTO CUBES OPTIONAL: GREENS ONIONS FOR TOPPING

IN A LARGE STOCK POT, ADDTHE POTATOES, BROTH, WATER, BUTTER, ONION, CARROTS, CHIVES, PARSLEY, SALT, PEPPER, AND BACON BITS. COOK AND SIMMER UNTIL POTATOES ARE TENDER (ABOUT 15 TO 20 MINUTES). COMBINE FLOUR WITH MILK AND STIR UNTIL SMOOTH. ASS TO SOUP MIXTURE. BRING TO A BOIL. BOIL AND STIR 2 MINUTES UNTIL THICK. REMOVE FROM HEAT. STINR IN CHEESE CUBES AND SOUR CREAM. STIR UNTIL CHEESE MELTS AND SOUR CREAM IS MIXED IN WELL. THE SOUP CAN BE PUT IN A CROCK POT AT THIS POINT AND KEPT WARM UNTIL SERVING. WHEN REHEATING SOUP, DO IT IN A CROCKPOT OR MICROWANE BECAUSE IT IS VERY EASILY SCORCHED. TOP EACH BOWL OF SOUP WITH CHOPPED GREEN ONIONS AS A GARNISH. Beef Stew From the kitchen of Lauren Mabry, Delta Delta Delta 2 1/2 LBS. BEEF FOR STEW 1/3 CUP SALAD OIL 1 GARLIC CLOVE, MINCED 1/2 TSP. WORCESTERSHIRE 1 16-OZ BAG CARROTS, " " " CELERY 3 CUPS WATER 1/4 TSP. PEPPER

1/3 CUP FLOUR 1 LARGE ONION 4 BEEF-BOUILLON CUBES 5 MEDIUM POTATOES, CUT IN CHUNKS 1 10-OZ PKG FROZEN PEAS 1 TSP. SALT

CUT MEAT INTO BITE SIZE CHUNKS. ON WAXED PAPER COAT STEW MEAT WITH FLOUR; RESERVE LEFTOVER FLOUR. IN 6-QT HEAVY POT OVER MEDIUM HEAT, HEAT OIL. BROWN MEAT ALL OVER. REMOVE PIECES AS THEY BROWN. REDUCE HEAT SOME. ADD ONION AND GARLIC TO DRIPPINGS. COOK 3 MINUTES, STIRRING UNTIL ONION IS ALMOST TENDER. STIR IN RESERVE FLOUR. GRADUALLY ADD WATER, BOUILLON, SALT, WORCESTERSHIRE, PEPPER; COOK, STIRRING UNTIL MIXTURE SLIGHTLY THICKENED. ADD MEAT; HEAT UNTIL BOILING, STIRRING; REDUCE HEAT TO LOW. COVER. SIMMER 2 1/2 HOURS. ADD POTATOES, ETC. COOK COVERED 20 MINUTES. ADD FROZEN PEAS AT THE END. SERVES: 8-10 Black Bean Soup From the kitchen of Amanda Sitomer, Kappa Kappa Gamma 2 OZ LEAN SMOKED HAM 1 TSP OLIVE OIL 1 CAN (8 OZ) TOMATO SAUCE 1/8 TSP CAYENNE PEPPER

1 CUP CHOPPED ONION 2 CANS (16 OZ EACH) BLACK BEANS, UNDRAINED 1/2 TSP OREGANO

CUBE THE SMOKED HAM TO MEASURE 1/2 CUP. CHOP ENOUGH ONION TO MEASURE 1 CUP. IN A 1 QUART MICRO WAVE SAFE DISH WITH LID, COMBINE THE OLIVE OIL AND ONION. MICROWAVE ON HIGH FOR 1 MINUTE. STIR IN THE BLACK BEANS, WITH THEIR LIQUID, THE TOMATO SAUCE, OREGANO, AND CAYENNE. COVER AND MICROWAVE ON HIGH FOR 8 TO 10 MINUTES, OR UNTIL HEATED THROUGH. REMOVE THE DISH FROM THE MICROWAVE AND STIR IN THE HAM OR TURKEY. SERVE WITH CORN BREAD OR MUFFINS AND VEGETABLE STICKS.

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Soups Black-Eyed Pea Soup From the kitchen of Courtney Lawrence, Alpha Gamma Delta 2 CANS BLACK EYE PEAS 1 SMALL JAR SALSA

1 CUP COOKED RICE 1 SMALL ONION, CHOPPED

SAUTE ONIONS WITH BUTTER. ADD 2 CANS BLACK-EYED PEAS AND TO TASTE. COOK FOR 30-45 MINUTES.

2 CANS OF WATER. THEN ADD COOKED RICE AND SALSA. SALT AND PEPPER

Broccoli and Swiss Cheese Soup From the kitchen of Ashley Youngblood, Delta Zeta 2 1/2 LB BROCCOLI, CUT INTO 1-INCH FLORETS 4 TSP BUTTER 4 C. CHICKEN STOCK 1 C. SHREDDED SWISS CHEESE

1 C. CHOPPED LEEKS OR GREEN ONION 4 TBSP FLOUR 1 C. LIGHT CREAM 1/8 TSP NUTMEG

SALT AND PEPPER TO TASTE CUT ENOUGH FLORETS TO MEASURE 2 CUPS. CUT REST OF BROCCOLI INTO 1- IN. PIECES. COOK FLORETS AND BROCCOLI PIECES, SEPARATELY, IN LIGHTLY SALTED WATER UNTIL JUST TENDER. (FLORETS WILL BE DONE FIRST). IMMEDIATELY RINSE IN COLD WATER. DRAIN. SET FLORETS ASIDE UNTIL SERVING TIME. IN A LARGE SAUCEPAN SAUTE LEEKS IN BUTTER UNTIL TENDER; USUALLY ABOUT 4 MINUTES. SPRINKLE IN FLOUR AND COOK ONE MORE MINUTE, STIRRING WITH WHISK. REMOVE FROM HEAT AND STIR IN BROTH. RETURN TO HEAT AND SIMMER FOR 5 MINUTES, STIRRING OCCASIONALLY. ADD BROCCOLI PIECES TO BROTH AND PUREE IN BLENDER IN BATCHES, UNTIL SMOOTH. JUST BEFORE SERVING, BLEND IN CREAM AND SWISS CHEESE. SIMMER GENTLY UNTIL CHEESE MELTS. ADD NUTMEG, SALT, PEPPER. ADD RESERVED FLORETS AND HEAT THROUGH. Broccoli Cheese Soup From the kitchen of Amanda Baxter, Phi Mu ; Michelle Romano, Delta Delta Delta; & Lauren Knowles, Sigma Kappa 1/2 CUP BUTTER 1 (16 OZ) PACKAGE FROZEN CHOPPED BROCCOLI 1 (1 POUND) LOAF PROCESSED CHEESE FOOD, CUBED 1 TBSP GARLIC POWDER 1 CUP WATER

1 ONION, CHOPPED 56 OZ CHICKEN BROTH OR FAMILY SIZE CAN CREAM OF MUSHROOM 2 CUPS MILK 2/3 CUP CORNSTARCH

IN A STOCKPOT, MELT BUTTER OVER MEDIUM HEAT. COOK ONION IN BUTTER UNTIL SOFTENED. STIR IN BROCCOLI, AND COVER WITH CHICKEN BROTH OR CREAM OF MUSHROOM. SIMMER UNTIL BROCCOLI IS TENDER, 10 TO 15 MINUTES. REDUCE HEAT, AND STIR IN CHEESE CUBES UNTIL MELTED. MIX IN MILK AND GARLIC POWDER. IN A SMALL BOWL, STIR CORNSTARCH INTO WATER UNTIL DISSOLVED. STIR INTO SOUP; COOK, STIRRING FREQUENTLY, UNTIL THICK. Calhoun's White Chicken Chili From the kitchen of Lindsey Longmire, Delta Delta Delta 1 TBSP OLIVE OIL 1 TBSP. GARLIC (ABOUT 4 CLOVES) CHOPPED 1 4-OZ CAN CHOPPED GREEN CHILI PEPPERS 1/2 TSP. GROUND CAYENNE PEPPER

1 MEDIUM ONION (CHOPPED) 3 (15 1/2 OZ) CANS WHITE BEANS 2 TSP. GROUND CUMIN 2 CUPS CHICKEN STOCK OR WATER

IN A HEAVY PAN WITH A TIGHTLY FITTING LID, HEAT THE OIL. ADD THE ONIONS AND GARLIC AND COOK, STIRRING UNTIL SOFT. THEN, ADD ALL REMAINING INGREDIENTS AND STIR TO BLEND. BRING TO A BOIL, REDUCE HEAT, AND SIMMER ABOUT 30 MINUTES TO BLEND FLAVORS. SERVE HOT WITH GRATED MONTEREY JACK CHEESE AND/OR SALSA. ENJOY! Cheddar Cheese Soup From the kitchen of Sarah Malik, Delta Gamma & Rebecca McCaleb, Delta Gamma 4 TBSP BUTTER 1 LARGE ONION, FINELY CHOPPED 1/3 CUP FINELY CHOPPED RED BELL PEPPER 1/3 CUP FINELY CHOPPED GREEN BELL PEPPER 4 CLOVES GARLIC, MINCED 1/2 CUP ALL-PURPOSE FLOUR 2 CUPS CHICKEN STOCK 1 1/2 CUPS WHOLE MILK 1 1/2 CUPS HEAVY CREAM 12 OZ SHARP YELLOW CHEDDAR CHEESE, GRATED (ABOUT 4 CUPS) SALT 1/4 TSP CAYENNE PEPPER CRUMBLED BACON, SALSA, OR CREME FRAICHE, CHOPPED PARSLEY LEAVES, OPTIONAL FOR GARNISH IN A LARGE, HEAVY SAUCEPAN MELT THE BUTTER OVER MEDIUM HEAT. ARE SOFT, ABOUT 4 MINUTES. ADD GARLIC AND SAUTE FOR 2 MINUTES.

127

ADD THE CHOPPED ONION AND PEPPERS AND SAUTE UNTIL VEGETABLES ADD FLOUR AND COOK, STIRRING CONSTANTLY, FOR 2 MINUTES. SLOWLY

There’s a Tiger in the Kitchen!


Soups WHISK IN THE STOCK, MILK AND HEAVY CREAM. BRING SOUP TO A LOW BOIL AND REDUCE HEAT SO THAT THE SOUP BARELY SIMMERS. COOK, STIRRING FREQUENTLY, UNTIL THE SOUP IS VERY THICK AND FLAVORFUL, ABOUT 20 MINUTES. ADD THE GRATED CHEESE IN 1/2 CUP INCREMENTS, STIRRING AFTER EACH ADDITION UNTIL COMPLETELY MELTED AND SMOOTH. DO NOT ALLOW SOUP TO BOIL. SEASON WITH SALT AND CAYENNE PEPPER, TO TASTE. SERVE IN SHALLOW BOWLS, TOPPED WITH SOME CRUMBLED CRISPY BACON BITS, A DOLLOP OF SALSA OR CREME FRAICHE, AND CHOPPED PARSLEY, AS DESIRED.

Cheeseburger Soup From the kitchen of Kathryn Nix, Kappa Delta 1/2 LB. GROUND BEEF 3/4 CUP SHREDDED CARROTS 1 TSP OREGANO 3 CUPS CHICKEN BROTH 8 OZ. WHITE PROCESSED AMERICAN CHEESE, CUBED OR GRATED 3/4 TSP SALT 1/4 CUP SOUR CREAM

3/4 CUP CHOPPED ONION 3/4 CUP DICED CELERY 2 TBSP CORNSTARCH 4 CUPS DICED POTATOES 1 1/2 CUPS MILK 1/2 TSP PEPPER

BROWN GROUND BEEF; DRAIN AND SET ASIDE. IN A LARGE SAUCEPAN, SAUTE' ONION, CARROTS & CELERY IN 1 TABLESPOON BUTTER UNTIL TENDER. ADD CHICKEN BROTH, POTATOES, OREGANO AND BEEF AND BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL POTATOES ARE DONE. DISSOLVE CORNSTARCH IN 1/2 CUP OF COLD WATER AND ADD TO SIMMERING LIQUID. REDUCE HEAT TO LOW AND ADD CHEESE, MILK, SALT AND PEPPER. COOK AND STIR UNTIL CHEESE MELTS. REMOVE FROM HEAT AND BLEND IN SOUR CREAM. Chicken and Andouille Smoked Sausage Gumbo (Creole Stew) From the kitchen of Kelly Fehrmann, Gamma Phi Beta 1 CUP FINELY CHOPPED ONION 2 POUNDS OKRA, CHOPPED 1 1/4 CUPS FLOUR 1/2 TSP GARLIC POWDER VEGETABLE OIL 1 CUP CHOPPED TOMATOES 1 TBSP FILE POWDER 1 TSP MINCED GARLIC

1 CUP FINELY CHOPPED GREEN BELL PEPPER 3/4 CUP FINELY CHOPPED CELERY 1/2 TSP SALT 1/2 TSP GROUND RED PEPPER 1 1/2 QUARTS CHICKEN STOCK 2 CUPS TOMATO JUICE 1/2 POUND ANDOUILLE SAUSAGE

IN A BOWL, COMBINE THE ONIONS, BELL PEPPERS, OKRA AND CELERY; SET ASIDE. COMBINE ALL BUT 1/2 CUP OF THE FLOUR, THE SALT, GARLIC POWDER, AND RED PEPPER IN A PLASTIC BAG, ADD THE CHICKEN PIECES AND SHAKE UNTIL CHICKEN IS WELL COATED. IN LARGE HEAVY SKILLET HEAT 1 1/2-INCHES OF OIL UNTIL VERY HOT (375 DEGREES F.) FRY THE CHICKEN UNTIL THE CRUST IS BROWN ON BOTH SIDES AND MEAT IS COOKED, ABOUT 5 TO 8 MINUTES PER SIDE; DRAIN ON PAPER TOWELS. REMOVE THE PAN FROM THE HEAT AND POUR THE HOT OIL INTO A CUP, LEAVING AS MANY BROWN PARTICLES IN THE PAN AS POSSIBLE. SCRAPE THE BOTTOM OF THE PAN WITH A WOODEN SPOON TO LOOSEN ANY STUCK PARTICLES, THEN RETURN 1/2 CUP OF THE HOT OIL TO THE PAN. PLACE THE PAN OVER HIGH HEAT. USING A LONG HANDLED WHISK, GRADUALLY STIR IN REMAINING FLOUR. COOK, WHISKING CONSTANTLY, UNTIL A ROUX IS FORMED AND IS A DARK RED-BROWN. REMOVE FROM HEAT AND ADD THE RESERVED VEGETABLE MIXTURE, STIRRING CONSTANTLY UNTIL THE ROUX STOPS GETTING DARKER. RETURN TO A LOW HEAT AND COOK UNTIL THE VEGETABLES ARE SOFT. IN A SEPARATE LARGE POT, BRING THE CHICKEN STOCK TO A BOIL. ADD THE ROUX BY SPOONFULS TO THE BOILING STOCK, STIRRING BETWEEN EACH ADDITION. REDUCE TO A SIMMER AND ADD THE ANDOUILLE AND REMAINING INGREDIENTS, EXCEPT FILE POWDER. SIMMER FOR 45 MINUTES. WHILE GUMBO IS SIMMERING, BONE THE COOKED CHICKEN AND CUT MEAT INTO 1/2-INCH DICE. ADD TO THE GUMBO. ADD FILE POWDER 5 MINUTES BEFORE SERVING AND CONTINUE TO SIMMER FOR 5 MINUTES. SERVE GUMBO ON A MOUND OF COOKED RICE. Chicken and Rice Soup From the kitchen of Nikki Irvin, Phi Mu 1/2 CUP SLICED CELERY 3 (14.5 OZ) CANS OF CHICKEN BROTH 2 CUPS FROZEN MIXED VEGETABLES 1 TBSP PARSLEY FLAKES

1 LB. BONED AND SKINNED CHICKEN BREASTS, COOKED AND DICED 1/2 CUP WATER 3/4 CUP UNCOOKED CONVERTED WHITE RICE 2 TSP LEMON AND HERB SEASONING

COMBINE ALL INGREDIENTS IN CROCK-POT. COVER AND COOK ON LOW 6-8 HOURS OR ON HIGH 3-4 HOURS. SERVE.

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Soups Chicken and Rice Soup From the kitchen of Margot Spina, Phi Mu ONE 3.5 LB. FREE-RANGE CHICKEN, CUT INTO 8 PIECES AND PATTED DRY FRESHLY GROUND BLACK PEPPER TO TASTE 2 STALKS CELERY, TRIMMED, DICED 2 MEDIUM CARROTS, DICED 3 TBSP FINELY CHOPPED FLAT- LEAF PARSLEY LEAVES 6 CUPS CHICKEN BROTH, HOMEMADE OR LOW-SODIUM CANNED

1 TSP KOSHER SALT PLUS MORE TO TASTE 2 TBSP UNSALTED BUTTER 2 MEDIUM LEEKS, LIGHT GREEN AND WHITE PART ONLY, DICED 10 SPRIGS FLAT-LEAF PARSLEY 3 SPRIGS FRESH THYME 1/3 C. CONVERTED LONG GRAIN RICE, COOKED ACCORDING TO PKG

SEASON THE CHICKEN WITH THE 1 TEASPOON OF SALT AND PEPPER. HEAT A LARGE DUTCH OVEN OVER MEDIUM HEAT AND MELT 1 TABLESPOON OF THE BUTTER. ADD THE CHICKEN, AND SAUTE UNTIL WELL BROWNED, ABOUT 6 TO 8 MINUTES ON EACH SIDE. REMOVE MEAT FROM THE PAN AND POUR OFF ANY FAT LEFT IN THE PAN. LOWER THE HEAT TO MEDIUM-LOW, ADD THE REMAINING BUTTER. ADD THE CELERY, LEEKS, AND CARROTS, SAUTE FOR 10 MINUTES. TIE THE PARSLEY SPRIGS, THYME AND BAY LEAF WITH A PIECE OF KITCHEN TWINE AND ADD TO THE POT ALONG WITH THE CHICKEN AND BROTH. BRING THE SOUP TO A BOIL, ADJUST THE HEAT TO MAINTAIN A GENTLE SIMMER, COVER, AND COOK FOR 25 MINUTES. REMOVE THE CHICKEN AND HERB BUNDLE. SKIM ANY EXCESS FAT FROM THE SURFACE OF THE SOUP WITH A SPOON OR A LADLE. WHEN THE CHICKEN IS COOL ENOUGH TO HANDLE REMOVE THE MEAT FROM THE BONES AND CUT INTO 1-INCH CHUNKS; ADD THE MEAT TO THE SOUP ALONG WITH THE RICE. COOK UNTIL THE MEAT AND RICE ARE HEATED THROUGH. SEASON THE SOUP WITH SALT AND PEPPER AND CHOPPED PARSLEY. DIVIDE THE SOUP AMONG WARM BOWLS AND SERVE. Chicken and Salsa Soup From the kitchen of Whitney Hale, Alpha Chi Omega 1 3/4 CUP WATER 1 LB SKINLESS, BONELESS CHICKEN, CUBED 11OZ CAN WHOLE KERNEL CORN CORN CHIPS

14 ½ OZ. CAN CHICKEN BROTH 1 ½ TSP CHILI POWDER 1 ½ CUP SALSA, PUREES IF DESIRED MONTEREY JACK CHEESE, SHREDDED

IN A 3 QUART PAN, BRING FIRST 4 INGREDIENTS TO A BOIL; REDUCE HEAT AND SIMMER FOR 8 MINUTES, COVERED. ADD CORN AND SIMMER, UNCOVERED, FOR 5 MINUTES. ADD SALSA AND HEAT THROUGH. LADLE INTO BOWLS; CRUSH A HANDFUL OF CHIPS OVER IT AND SPRINKLE WITH CHEESE. Chicken and Smoked Sausage Gumbo From the kitchen of Emily Sottilare, Kappa Kappa Gamma 1 CUP FINELY CHOPPED ONION 2 POUNDS OKRA, CHOPPED 1 1/4 CUPS FLOUR 1/2 TSP GARLIC POWDER 4 BONELESS CHICKEN BREASTS 1 1/2 QUARTS CHICKEN STOCK 2 15OZ CANS DICED TOMATOES 1 TBSP FILE POWDER

1 CUP FINELY CHOPPED GREEN BELL PEPPER 3/4 CUP FINELY CHOPPED CELERY 1/2 TSP SALT 1/2 TSP GROUND RED PEPPER VEGETABLE OIL 1 POUND SMOKED SAUSAGE 1 TSP MINCED GARLIC

IN A BOWL, COMBINE THE ONIONS, BELL PEPPERS, OKRA AND CELERY; SET ASIDE. COMBINE ALL BUT 1/2 CUP OF THE FLOUR, THE SALT, GARLIC POWDER, AND RED PEPPER IN A PLASTIC BAG, ADD THE CHICKEN PIECES AND SHAKE UNTIL CHICKEN IS WELL COATED. IN LARGE HEAVY SKILLET HEAT OIL 1 INCH UNTIL VERY HOT (375 DEGREES F.) FRY THE CHICKEN UNTIL THE CRUST IS BROWN ON BOTH SIDES AND MEAT IS COOKED, ABOUT 4 TO 6 MINUTES PER SIDE; DRAIN ON PAPER TOWELS. REMOVE THE PAN FROM THE HEAT AND POUR THE HOT OIL INTO A CUP, LEAVING AS MANY BROWN PARTICLES IN THE PAN AS POSSIBLE. SCRAPE THE BOTTOM OF THE PAN WITH A WOODEN SPOON TO LOOSEN ANY STUCK PARTICLES, THEN RETURN 1/2 CUP OF THE HOT OIL TO THE PAN. PLACE THE PAN OVER HIGH HEAT. USING A LONG HANDLED WHISK, GRADUALLY STIR IN REMAINING FLOUR. COOK, WHISKING CONSTANTLY, UNTIL A ROUX IS FORMED AND IS A DARK RED-BROWN. REMOVE FROM HEAT AND ADD THE RESERVED VEGETABLE MIXTURE, STIRRING CONSTANTLY UNTIL THE ROUX STOPS GETTING DARKER. RETURN TO A LOW HEAT AND COOK UNTIL THE VEGETABLES ARE SOFT. IN A SEPARATE LARGE POT, BRING THE CHICKEN STOCK TO A BOIL. ADD THE ROUX BY SPOONFULS TO THE BOILING STOCK, STIRRING BETWEEN EACH ADDITION. REDUCE TO A SIMMER AND ADD THE SMOKED SAUSAGE AND REMAINING INGREDIENTS, EXCEPT FILE POWDER. SIMMER FOR 45 MINUTES. WHILE GUMBO IS SIMMERING, CUT CHICKEN INTO 1/2-INCH DICE. ADD TO THE GUMBO. ADD FILE POWDER 5 MINUTES BEFORE SERVING AND CONTINUE TO SIMMER FOR 5 MINUTES. SERVE GUMBO ON COOKED RICE. SERVES 4 TO 6 Chicken Broccoli Soup From the kitchen of Laura Allyson Richey, Alpha Gamma Delta 3 PACKAGES FROZEN CHOPPED BROCCOLI 2 CANS CREAM OF CHICKEN 1 1/2 CANS BROTH ONION

129

CHICKEN BREAST 2 CANS MILK 8 OZ. CHEESE WIZ 1 CAN CREAM OF

There’s a Tiger in the Kitchen!

MUSHROOM


Soups COOK THE CHOPPED BROCCOLI IN MICROWAVE AND DRAIN. BOIL THE CHICKEN BREAST. MIX TOGETHER THE CREAM OF CHICKEN, CREAM OF MUSHROOM, MILK, BROTH, AND CHEESE WHIZ. SAUTEE THE ONION AND ADD TO THE LIQUID MIXTURE. CHOP UP THE CHICKEN THEN ADD THE BROCCOLI. COOK EVERYTHING TOGETHER. Chicken Cheese Soup From the kitchen of Sara Barber, Kappa Kappa Gamma 1 CHICKEN, BOILED

3 BOUILLON CUBES 1 CAN VEG-ALL VEGETABLES 1 CAN CREAM OF CHICKEN SOUP

POTATOES CHOPPED ONION AND CELERY CHOPPED 1 LB. VELVEETA CHEESE

IN CROCK POT PLACE CHOPPED CHICKEN, BROTH (FROM COOKED CHICKEN), BOUILLON, ONION, CELERY AND POTATOES. TABLES AND CHEESE. COOK ON LOW HEAT ALL DAY, STIRRING OCCASIONALLY.

ADD SOUP, MILK, VEGE-

Chicken Corn Chili From the kitchen of Lesley Anne Fisher, Delta Gamma 2 TBSP OIL 1 LARGE ONION CHOPPED 1 TSP GROUND CUMIN 1 14 OZ CAN DICED TOMATOES 12 OZ BONELESS CHICKEN BREAST CHOPPED 3/4 CUP PREPARED SALSA

4 CLOVES MINCED GARLIC 1 AND 1/2 TBSP CHILI POWDER 1/4 TSP CAYENNE PEPPER (OPTIONAL) 1 13 OZ CAN CHICKEN BROTH 1 19 OZ CAN KIDNEY BEANS 1 AND 1/2 CUP FROZEN CORN

SALT AND PEPPER TO TASTE

HEAT OIL IN A LARGE POT. ADD GARLIC, GREEN PEPPERS, AND ONION. SAUTE 5 MINUTES. ADD SPICES AND COOK ONE MORE MINUTE. ADD TOMATOES AND BROTH. BRING TO A BOIL THEN SIMMER 15 MINUTES. STIR IN CHICKEN, BEANS, SALSA, AND CORN. COVER AND BRING TO A BOIL, REDUCE HEAT AND SIMMER 5 MINUTES. STIR IN SALT AND PEPPER. Chicken Curry Soup From the kitchen of Lydia Taylor, Chi Omega 1 QT. CHICKEN BROTH (4 CUPS) 1/2 CUP SOUR CREAM 2 TSP CURRY

1/3 CUP OF UNCOOKED RICE 2 TBSP. CHIVES 1 CAN OF CREAM OF CHICKEN SOUP

CHICKEN FROM BOILED HEN DEBONED

SALT AND PEPPER TO TASTE

MIX ALL THE INGREDIENTS AND SIMMER 30 TO 45 MINUTES. GREAT TO FREEZE AND SAVE FOR LATER! Chicken Tortilla Soup From the kitchen of Emily McGuire, Kappa Kappa Gamma ; Kathryn Nix, Kappa Delta; Christy Sellers, Alpha Delta Pi; Brittany Bondurant, Phi Mu; & Ashley Ham, Alpha Chi Omega 1 ONION, CHOPPED 4 CUPS CANNED FAT-FREE CHICKEN BROTH 1 10 3/4 OZ CAN TOMATO PUREE CHUNKS

1 TSP GROUND CUMIN 1 16 OZ. PACKAGE FROZEN CORN SALT, TO TASTE 1 CUP CHEDDAR CHEESE, SHREDDED 1/2 CUP GREEN ONIONS, CHOPPED

1 TSP GARLIC, MINCED 1 28 OZ. CAN TOMATOES, CHOPPED 1 1/2 POUNDS BONELESS, SKINLESS CHICKEN BREAST, CUT INTO 1 TBSP CHILI POWDER 2 TBSP LIME JUICE 1 15 OZ. CAN BLACK BEANS, RINSED AND DRAINED FOUR 6 INCH FLOUR TORTILLAS 1 SMALL AVOCADO, PEELED AND DICED

IN A LARGE POT COATED WITH PAM, SAUTE ONION AND GARLIC UNTIL TENDER, ABOUT 5 MINUTES. ADD CHICKEN BROTH, TOMATOES, TOMATO PUREE, CHICKEN, CHILI POWDER, CUMIN, AND LIME JUICE, AND BRING MIXTURE TO A BOIL. LOWER HEAT AND CONTINUE COOKING 5 MORE MINUTES. SERVE WITH TORTILLAS STRIPS AND CONDIMENTS. TO MAKE TORTILLA STRIPS, WHILE SOUP IS COOKING PREHEAT OVEN TO 350 DEGREES. CUT TORTILLAS INTO 1/2 INCH WIDE STRIPS. COAT A BAKING SHEET WITH PAM AND LAY STRIPS OVER SHEET. BAKE 15 TO 20 MINUTES OR UNTIL LIGHTLY BROWNED. STRIPS MAY BE STORED IN A ZIPLOC BAG OR FROZEN.

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Soups Chili From the kitchen of Caitlin Burns, Phi Mu 4 TBSP CHILI POWDER 2 TSP GROUND CUMIN 4 TSP SALT 4 POUNDS GROUND BEEF

4 TBSP PAPRIKA 1/2 TSP GARLIC POWDER 6 TBSP ALL-PURPOSE FLOUR 6 CUPS WATER

MIX CHILI POWDER, PAPRIKA, CUMIN, GARLIC POWDER, SALT, AND FLOUR TOGETHER IN A SMALL BOWL. BROWN MEAT OVER MEDIUM-HIGH HEAT. ADD SPICE MIXTURE AND STIR WELL. ADD WATER GRADUALLY AND STIR WELL. REDUCE HEAT TO LOW AND SIMMER FOR 45 MINUTES. Chili From the kitchen of Kelli Degnan, Phi Mu 2 LBS (.9 KG). LEAN HAMBURGER 2 19 OZ (532 GM). CANS MEXICAN TOMATOES, SPICY MUSHROOMS, OPTIONAL 1 GARLIC CLOVE, DICED 1 DASH CHILI FLAKES 1 19 OZ (532 GRAMS). CAN KIDNEY BEANS, DRAINED

1 PACKET CLUB HOUSE MEXICAN OR SPICY MEXICAN CHILI 2 MEDIUM ONIONS, DICED 1 GREEN PEPPER, DICED 2 TBSP (30 ML). MEXICAN CHILI POWDER 1-1/2 TSP (7 ML). SALT AND PEPPER 1 48 OZ (1344 GRAMS). CAN PORK AND BEANS-REMOVE PORK

COMBINE ALL INGREDIENTS EXCEPT BEANS INTO A LARGE SLOW COOKING CROCK POT AND STIR. TASTE FOR SPICE, ADD MORE IF NEEDED. BEANS IN 1 HOUR BEFORE COOKING IS DONE. COOKING TIME FOR CHILI TAKES 7 HOURS. STIR OCCASIONALLY

PUT

Chow Down From the kitchen of Emily Naman, Pi Beta Phi 2 CANS OF CELERY SOUP 1/4 TSP GROUND BAY LEAVES 1/4 TSP GARLIC SALT 1 CAN CRABMEAT DRAINED

1 STICK MARGARINE 1/4 TSP CAYENNE PEPPER. 1/2 TSP THYME 1 CAN SHRIMP DRAINED

COMBINE ALL INGREDIENTS TOGETHER AND SIMMER ON LOW FOR AN HOUR.

Clam Chowder From the kitchen of Anna Melton, Phi Mu 1 AND 1/2 STICKS UNSALTED BUTTER (DIVIDED) 2 CUPS MEDIUM-DICED CELERY (4 STALKS) 4 CUPS PEELED MEDIUM-DICED BOILING POTATOES (8 POTATOES) 1 TSP KOSHER SALT 2 CUPS CLAM JUICE 2 CUPS MILK 1/2 CUP ALL-PURPOSE FLOUR

2 CUPS CHOPPED YELLOW ONIONS (2 ONIONS) 2 CUPS MEDIUM-DICED CARROTS (6 CARROTS) 1 AND 1/2 TSP MINCED FRESH THYME LEAVES(1/2 TSP DRIED) 1/2 TSP FRESHLY GROUND BLACK PEPPER 2 CUPS CHICKEN BROTH 3 CUPS CHOPPED FRESH CHOWDER CLAMS (1.5 LB. SHUCKED CLAMS)

SERVES 6-8. MELT 4 TABLESPOONS (1/2 STICK) OF THE BUTTER IN A LARGE HEAVY-BOTTOMED STOCKPOT. ADD THE ONIONS AND COOK OVER MEDIUM-LOW HEAT FOR 10 MINUTES, OR UNTIL TRANSLUCENT. ADD THE CELERY, CARROTS, POTATOES, THYME, SALT, AND PEPPER AND SAUTE FOR 10 MORE MINUTES. ADD THE CLAM JUICE, BRING TO A BOIL, AND SIMMER, UNCOVERED, UNTIL THE VEGETABLES ARE TENDER, ABOUT 20 MINUTES. IN A SMALL POT, MELT THE REMAINING 8 TABLESPOONS OF BUTTER AND WHISK IN THE FLOUR. COOK OVER VERY LOW HEAT FOR 3 MINUTES, STIRRING CONSTANTLY. WHISK IN A CUP OF THE HOT BROTH AND THEN POUR THIS MIXTURE BACK INTO THE COOKED VEGETABLES. SIMMER FOR A FEW MINUTES UNTIL THE BROTH IS THICKENED. ADD THE MILK AND CLAMS AND HEAT GENTLY FOR A FEW MINUTES TO COOK THE CLAMS. TASTE FOR SALT AND PEPPER. SERVE HOT. Classic French Onion Soup From the kitchen of Amanda Starnes, Sigma Kappa 2 LARGE ONIONS, THINLY SLICES AND SEPARATED INTO RINGS 2 TSP. FLOUR 4 SLICES OF FRENCH BREAD 3 CUPS HOT WATER

1/4 CUP BUTTER OR MARGARINE 4 BEEF BOUILLON CUBES 1 CUP SWISS CHEESE, GRATED

BROWN ONIONS IN BUTTER OR MARGARINE. SPRINKLE WITH FLOUR. ADD HOT WATER AND BOUILLON CUBES, STIRRING CONSTANTLY. SIMMER FOR 20 MINUTES OR UNTIL ONIONS ARE TENDER. SEASON WITH SALT AND PEPPER. SPRINKLE FRENCH BREAD WITH CHEESE AND MELT UNDER BROILER.

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Soups PLACE A PIECE OF BREAD IN THE BOTTOM OF EACH SOUP BOWL. Comforting Chicken Noodle Soup From the kitchen of Amber Harris, Kappa Kappa Gamma 2 QTS. WATER 6 1/2 CUPS UNCOOKED WIDE EGG NOODLES 3 CUPS CUBED COOKED CHICKEN

8 CHICKEN BOUILLON CUBES 2 CANS CONDENSED CREAM OF CHICKEN SOUP, UNDILUTED 1 CUP SOUR CREAM

MINCED FRESH PARSLEY

BRING WATER AND BOUILLON CUBES TO A BOIL IN A LARGE SAUCEPAN. ADD NOODLES; COOK UNCOVERED UNTIL TENDER, ABOUT 10 MINUTES. DO NOT DRAIN. ADD SOUP AND COOKED CHICKEN; HEAT THROUGH. REMOVE FROM HEAT; STIR IN SOUR CREAM. SPRINKLE WITH PARSLEY.YIELD: 10-12 SERVINGS (ABOUT 2 1/2 QTS.) NOTE: CAN EASILY HALVE RECIPE FOR FEWER SERVINGS. Corn Chowder From the kitchen of Carrie Melton, Phi Mu 4 OZ BACON, CHOPPED 3 CUPS CHOPPED YELLOW ONIONS 1/4 CUP ALL PURPOSE FLOUR 1/2 TSP FRESHLY GROUND BLACK PEPPER 6 CUPS CHICKEN STOCK 1 AND 1/2 POUNDS FROZEN CORN 1/4 POUND SHARP WHITE CHEDDAR CHEESE, GRATED

1/8 CUP OLIVE OIL 2 TBSP UNSALTED BUTTER 1 TSP KOSHER SALT 1/4 TSP GROUND TURMERIC 3 CUPS MEDIUM-DICED WHITE BOILING POTATOES, UNPEELED 1 CUP HALF AND HALF

IN A LARGE STOCKPOT, COOK THE BACON AND OLIVE OIL UNTIL THE BACON IS CRISP (ABOUT 5 MINUTES). REMOVE BACON WITH A SLOTTED SPOON AND PLACE ON PAPER TOWELS TO DRAIN. ADD THE ONIONS AND BUTTER TO THE FAT IN STOCKPOT. COOK FOR 10 MINUTES UNTIL THE ONIONS ARE TRANSLUCENT. STIR IN THE FLOUR, SALT, PEPPER, AND TURMERIC AND COOK FOR 3 MINUTES. ADD THE CHICKEN STOCK AND POTATOES, BRING TO A BOIL, AND SIMMER UNCOVERED FOR 15 MINUTES UNTIL THE POTATOES ARE TENDER. ADD THE CORN TO THE SOUP, THEN ADD THE HALF AND HALF AND CHEDDAR CHEESE. COOK FOR 5 MORE MINUTES UNTIL THE CHEESE IS MELTED. SEASON TO TASTE WITH SALT AND PEPPER. SERVE HOT AND SPRINKLE CHOPPED BACON OVER TOP. Corn Chowder From the kitchen of Ashley Wachs, Alpha Gamma Delta WHOLE CHICKEN OR 5-6 CHICKEN BREAST 6 CUPS OF SKIMMED BROTH 4 TBSP FLOUR 2 CANS NO-SALTED CREAMED CORN

2 BOXES OF DRY CHICKEN SOUP MIX (MRS. GRASS OR CAMPBELL'S) 4 TBSP OLEO 2 CUPS SKIM MILK

COOK CHICKEN. PULL OFF BONE AND CHOP. POUR BROTH IN CONTAINER AND REFRIGERATE. SKIM FAT OFF BROTH. COOK DRY CHICKEN SOUP MIX AND SKIMMED BROTH (ADD WATER IF NECESSARY). IN ANOTHER PAN, MIX OLEO AND FLOUR- MAKE ROUX- AND POUR IN SKIM MILK. STIR WELL UNTIL BLENDED. MIX ROUX MIXTURE INTO NOODLE MIXTURE. STIR UNTIL THICK (BE CAREFUL NOT TO SCORCH). ADD CHOPPED CHICKEN AND CREAMED CORN. HEAT AND EAT! Cowboy Soup From the kitchen of Lindsey Epperson, Delta Delta Delta 1 LB. GROUND ROUND 1 CAN VEG-ALL 1 CAN TOMATO JUICE 1 CAN STEWED TOMATOES

1 MEDIUM SIZE ONION, CHOPPED 1 CAN SPANISH RICE 1 CAN CREAMED CORN SALT AND PEPPER TO TASTE

COOK GROUND ROUND AND CHOPPED ONION TOGETHER AND DRAIN. MIX IN REMAINING INGREDIENTS TOGETHER IN A BIG POT. DIUM HEAT FOR ABOUT 20 MINUTES. KEEP STIRRED OR WILL STICK TO PAN. MAKES 6 SERVINGS.

COOK ON ME-

Crab and Asparagus Soup From the kitchen of Neel Heckle, Chi Omega 1 CAN OF WHITE CRAB MEAT 1 TBSP. BUTTER/MARGARINE 2 CANS OF CREAM OF ASPARAGUS SOUP 1 CAN OF DEL MONTE EXTRA LONG, FRESH CUT ASPARAGUS SPEARS

1/4 CUP OF CHOPPED GREEN ONIONS 1/2 TSP CURRY POWDER 1 PINT OF HALF-N-HALF CREAM 1/4-1/2 CUP OF CREAM SHERRY (CHEAP KIND IS GOOD ENOUGH)

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Soups DRAIN CRABMEAT. IN A POT, SAUTE GREEN ONIONS AND BUTTER- STIR OVER MEDIUM HEAT UNTIL THE GREEN ONIONS GET SOFT. ADD EVERYTHING ELSE IN THE POT, KEEP ON MEDIUM HEAT OR LESS BUT DON'T BOIL. IT HELPS TO CHOP THE DEL MONTE ASPARAGUS SPEARS IN FOURTHS. WHEN ADDING THE CREAM SHERRY, FIRST POUR IN ONLY A 1/4 CUP AND THEN ADD TO TASTE IF NEEDED. SALT AND PEPPER TO TASTE. THIS IS A SUPER EASY RECIPE BUT TASTES LIKE IT'S DIFFICULT! ENJOY! Crab Chowder From the kitchen of Carley Ezzell, Chi Omega 6 TBSP BUTTER 1 C. CHOPPED CELERY 2 CANS CREAM OF POTATO SOUP 1/2 TSP. SALT 1 TSP. CRACKED PEPPER 1 LB. CRAB MEAT (ORLEANS CRAB)

1 C. CHOPPED ONION 6 C. WHOLE MILK 2 CANS CREAM STYLE CORN 1/2 TSP. DRIED THYME 2 BAY LEAVES

MELT BUTTER IN A LARGE SAUCEPAN. SAUTEE ONIONS UNTIL TRANSLUCENT. ADD CELERY AND COOK TWO MINUTES. INGREDIENTS. ADD CRAB MEAT AND COOK OVER LOW HEAT FOR 30 MINUTES STIRRING FREQUENTLY.

ADD MILK AND NEXT SIX

Cream of Peanut Soup From the kitchen of Emily Campbell, Sigma Kappa 1/2 RED PEPPER, CHOPPED 1 SM. ONION, CHOPPED 3 C. CHICKEN BROTH 1/2 C. LIGHT CREAM OR HALF & HALF SALT & PEPPER CHOPPED PEANUTS TO GARNISH

1/4 C. BUTTER 2 T. FLOUR 1 C. MILK 1/2 C. PEANUT BUTTER (CHUNKY) PAPRIKA

BROWN PEPPER AND ONION IN BUTTER. ADD FLOUR AND CHICKEN BROTH, AND BRING TO A BOIL. ADD MILK AND CREAM. AND SIMMER FOR 5 MINUTES. SEASON TO TASTE. GARNISH WITH CHOPPED PEANUTS. MAKES 6 SERVINGS OR 8 CUPS.

ADD PEANUT BUTTER

Creamy Squash Soup From the kitchen of Megan Mason, Phi Mu 2 POUNDS YELLOW SQUASH, SLICED 3 CUPS WATER 1 (8-OZ) PACKAGE CREAM CHEESE 1 TSP CURRY POWDER

1 LARGE ONION, CHOPPED 5 CHICKEN BOUILLON CUBES SALT AND PEPPER TO TASTE

COOK SQUASH AND ONION IN WATER UNTIL TENDER. PER AND CURRY POWDER.

ADD BOUILLON CUBES. POUR INTO BLENDER AND BLEND WITH CREAM CHEESE, SALT, PEP-

Easy American Chili From the kitchen of Michelle Mummert, Phi Mu & Lily Rudd, Kappa Kappa Gamma 1 POUND GROUND BEEF 1 CHOPPED ONION 1 16-OZ CAN KIDNEY BEANS SALT TO TASTE

1 CAN TOMATO SOUP 1 GARLIC CLOVE OR 1/4 TSP GARLIC SALT 1 1-OZ JAR MEXICAN CHILI POWDER( USE 1/2 TO 3/4 OF THE JAR)

SAUTE CHOPPED ONION IN SMALL AMOUNT OF OIL. ADD GROUND MEAT AND SAUTE UNTIL MEAT IS BROWNED. ADD GARLIC. SALT MEAT VERY SLIGHTLY AS IT IS BROWNING. AFTER MEAT IS BROWNED, ADD CHILI POWDER AND STIR WELL, COATING ALL THE MEAT WITH THE CHILI POWDER. ADD TOMATO SOUP, PLUS 3/4 SOUP CAN OF WATER AND STIR WELL. ADD DRAINED BEANS AND SIMMER AT LOW TEMPERATURE FOR 10 TO 15 MINUTES. LONGER COOKING IS NOT NECESSARY SINCE THE MEAT WAS COATED IN THE CHILI POWDER. *THIS IS A GREAT SERVER OVER FRITOS TOPPED WITH LETTUCE, CHOPPED TOMATOES, GRATED CHEESE AND SOUR CREAM. Fiesta Soup From the kitchen of Talarie Harris, Delta Gamma 1-2 LBS. GROUND MEAT 1 PKG. TACO SEASONING (MILD, HOT OR REGULAR) 1 CAN WHOLE KERNEL CORN 1 CAN ROTEL TOMATOES GARNISHES: CHEDDAR CHEESE, SOUR CREAM AND FRITOS (OR CRACKERS)

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1 SMALL OR MEDIUM ONION, DICED (WHITE OR YELLOW) 1 PKG. RANCH SALAD DRESSING MIX 2 CANS (14.5 OZ EACH) GARLIC AND ONION DICED TOMATOES 1 CAN (14.5 OZ) ANY TYPE BEAN (I PREFER NAVY BEANS)

There’s a Tiger in the Kitchen!


Soups BROWN GROUND MEAT IN STOCK PAN OR DEEP PAN WITH DICED ONION. DRAIN OFF FAT. NEXT ADD TACO SEASONINGS AND RANCH SALAD DRESSING MIX PACKETS. STIR UNTIL MIXED IN. ADD NEXT FOUR INGREDIENTS (DO NOT DRAIN). LET SIMMER FOR 35-45 MINUTES SO FLAVORS HAVE A CHANCE TO MINGLE. SERVE WITH FRITOS OR CRACKERS, TOP WITH CHEDDAR CHEESE AND ENJOY! Five Can Soup From the kitchen of Patricia Miller, Alpha Xi Delta 1 CAN ORIGINAL ROTEL 1 CAN WHOLE KERNEL CORN 1 CAN TOMATO SOUP

1 CAN CHILI WITH BEANS 1 CAN VEGETABLE BEEF SOUP

COMBINE ALL CANS INTO A LARGE POT. HEAT ON MEDIUM. SERVE WITH SOUR CREAM AND CORN CHIPS Fresh Vegetable Soup From the kitchen of Amanda Sitomer, Kappa Kappa Gamma 2 LARGE RIPE TOMATOES 1 TBSP OLIVE OIL 1/2 CUP CARROT SLICES 1/2 CUP CHOPPED SCALLIONS 1 TSP GROUND CUMIN

1 MEDIUM ZUCCHINI 1/2 CUP MUSHROOM SLICES 1/2 CUP CELERY SLICES 2 CANS (14OZ EACH) VEGETABLE OR FAT FREE CHICKEN BROTH 1/4 TSP FRESH THYME LEAVES OR 1/4 TSP DRIED 2 TBSP PREPARED PESTO.

SALT AND PEPPER TO TASTE

HALVE THE ZUCCHINI LENGTHWISE AND SLICE INTO 1/4 INCH THICK PIECES. COARSELY CHOP THE TOMATOES. IN A LARGE HEAVY SAUCE PAN HEAT THE OIL OVER MEDIUM HEAT UNTIL HOT. ADD THE MUSHROOMS, CARROTS, CELERY, AND SCALLIONS, AND COOK FOR 3 TO 4 MINUTES, STIRRING CONSTANTLY, UNTIL THE VEGETABLES START TO BROWN. ADD THE ZUCCHINI SLICES, CHOPPED TOMATOES, BROTH, CUMIN, THYME, AND SALT AND PEPPER. COVER THE POT AND BRING THE MIXTURE TO A BOIL, COOK FOR 5 MINUTES, OR UNTIL THE VEGETABLES ARE TENDER. SWIRL PESTO INTO THE SOUP JUST BEFORE SERVING. Game Day Chili From the kitchen of Hayley Wofford, Kappa Delta 2 LBS. GROUND CHUCK 1 ONION 3 (8 OZ.) CANS TOMATO SAUCE 1 (12OZ.) BOTTLE DARK BEER- OPTIONAL 2 T. CHILI POWDER 1 T. WORCESTERSHIRE SAUCE 1 T. PAPRIKA

4 GARLIC CLOVES MINCED 2 CANS PINTO BEANS, RINSED AND DRAINED 1 (14 1/2 OZ.) CAN BEEF BROTH 1 (6 OZ.) CAN CHOPPED GREEN CHILIES 2 T. GROUND CUMIN 1-2 T. GROUND RED PEPPER 1 T. HOT SAUCE

COOK CHUCK, ONION, AND GARLIC OVER MEDIUM HEAT, STIRRING UNTIL MEAT CRUMBLES. DIENTS AND BRING TO A BOIL. SIMMER 3 HOURS.

COMBINE MEAT MIXTURE, BEANS, AND NEXT 11 INGRE-

Grandmother's Camp Stew From the kitchen of Laura Jackson, Kappa Kappa Gamma 1 SMALL HEN OR 2 FRYERS 1 PT. ONIONS, CHOPPED 1 SMALL (20OZ) BOTTLE KETCHUP 1/2 TSP. BLACK PEPPER

1 1/2 QT. POTATOES, CHOPPED 4 CANS CAMPBELL'S TOMATO SOUP 1 TSP. RED PEPPER

COOK CHICKEN UNTIL IT COMES OFF BONE. GET ALL MEAT OFF CHICKEN AND CUT UP. COOK POTATOES AND ONION IN CHICKEN STOCK, THEN ADD CHICKEN, TOMATO SOUP, KETCHUP, AND PEPPER, STIRRING FREQUENTLY TO KEEP FROM STICKING. COOK ON LOW. LET SIMMER FOR 1 OR 2 HOURS. Grandpa's Beanless Chili From the kitchen of Katie Schneider, Delta Delta Delta 3 LBS LEAN GROUND CHUCK 1 LARGE BOTTLE V8 JUICE (16OZ) 2 TBSP. OF CHILI POWDER 1 JAR MILD (OR HOT BY PREFERENCE) PICANTE SAUCE

1 MEDIUM CHOPPED ONION 1 CAN BEEF BROTH 1 LARGE CAN OF DICED TOMATOES 1 CAN BEER (OPTIONAL)

BROWN MEAT WITH ONION (CHOPPED FINE) AND ONCE YOU ARE FINISHED SEASON WITH CHILI POWDER, ADD DICED TOMATOES, AND CAN OF

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Soups BEEF BROTH TO A LARGE POT. BLE.

NEXT ADD BEER, PICANTE SAUCE, AND BOTTLE OF V8 JUICE. HEATH ON MEDIUM SETTING UNTIL IT BEGINS TO BUBHealthy Black Bean Soup From the kitchen of Jill Woodruff, Chi Omega

1/2 CHOPPED ONION 2 14 OZ. CANS OF FAT FREE CHICKEN BROTH 1/2 LEMON, SQUEEZED

3 CANS OF BLACK BEANS 3/4 OF A 24 OZ. JAR OF MILD SALSA 1 GARLIC CLOVE, PRESSED

CHOP ONION. DRAIN BLACK BEANS IN A STRAINER TO GET RID OF JUICE. ADD STRAINED BEANS, SALSA, CHICKEN BROTH, ONION, GARLIC, AND SQUEEZED LEMON JUICE TO A MEDIUM POT. COOK ON MEDIUM HIGH FOR 20 MINUTES. STIR FREQUENTLY. PUT IT ON LOW FOR 15 MINUTES UNTIL ONION IS TENDER. Homemade Chicken Noodle Soup From the kitchen of Katy Milam, Phi Mu 2 PKG. CHICKEN FLAVORED RAMEN NOODLES 1 LG. CAN CHICKEN (OR 2 SM. CANS)

1 CAN CREAM OF CHICKEN SOUP 1 CUBE CHICKEN BULLION

COOK NOODLES AS DIRECTED ON PACKAGE WITH BULLION CUBE IN WATER. ADD SOUP, 1 CAN OF WATER, AND CHICKEN. MIX WELL. SERVES 34 PEOPLE; DOUBLE INGREDIENTS FOR 5-7. Hot and Spicy Chicken Noodle Soup From the kitchen of Erin Attwood, Delta Gamma 1 SHEET OF DRIED EGG NOODLES FROM A 9 OZ. PACK 4 BONELESS, SKINLESS CHICKEN THIGHS, DICED 3/4 INCH PIECE FRESH GINGERROOT, FINELY CHOPPED SCANT 1 CUP COCONUT MILK 3 TSP PEANUT BUTTER 1 SMALL RED BELL PEPPER 1 BUNCH SCALLIONS, SLICED

1 TBSP OIL 2 GARLIC CLOVES, CHOPPED 3 3/4 CUPS CHICKEN STOCK 3 TSP RED CURRY PASTE 2 TSP LIGHT SOY SAUCE 1/2 CUP FROZEN PEAS SALT AND PEPPER

PUT THE NOODLES IN A SHALLOW DISH AND SOAK IN BOILING WATER AS THE PACKAGE DIRECTIONS. HEAT THE OIL IN A LARGE HEATED SAUCEPAN OR WOK. ADD THE DICED CHICKEN TO THE PAN OR WOK AND FRY FOR 5 MINUTES, STIRRING UNTIL LIGHTLY BROWNED. ADD THE WHITE PART OF THE SCALLIONS, THE GARLIC, AND GINGER AND FRY FOR TWO MINUTES, STIRRING. STIR IN THE CHICKEN STOCK, COCONUT MILK, RED CURRY PASTE, PEANUT BUTTER, AND SOY SAUCE. SEASON WITH SALT AND PEPPER TO TASTE. BRING TO BOIL STIRRING, THEN SIMMER FOR EIGHT MINUTES, STIRRING OCCASIONALLY. ADD THE RED BELL PEPPER, PEAS, AND GREEN SCALLION TOPS AND COOK FOR TWO MINUTES. ADD THE DRAINED NOODLES AND HEAT THROUGH. SPOON THE CHICKEN NOODLE SOUP INTO WARM BOWLS AND SERVE WITH A SPOON AND FORK. Italian Meatball Soup From the kitchen of Haley Simonetti, Sigma Kappa 8 OZ. COOKED ITALIAN-SEASONED MEATBALLS 1 CAN (14.5 OZ.) DICED TOMATOES W/ BASIL, GARLIC & OREGANO

1 CAN (15 OZ.) SWEET PEAS, DRAINED 1 CAN (14.5 OZ.) BEEF BROTH

FRESH BASIL LEAVES COMBINE ALL INGREDIENTS IN LARGE SAUCEPAN. BRING TO A BOIL; REDUCE HEAT. SIMMER UNCOVERED ABOUT ARE HEATED THROUGH. GARNISH WITH BASIL. COOK TIME: 15 MINUTES SERVINGS: 4

10 MINUTES OR UNTIL MEATBALLS

J. Alexander's Tortilla Soup From the kitchen of Sarah Tillotson, Delta Delta Delta 6 TBSP OLIVE OIL 1/2 CUP SLICED GREEN ONIONS 1/4 CUP FLOUR 6 CUPS CHICKEN STOCK 1 TSP WHITE VINEGAR 1/2 TSP CHILI POWDER 2 TBSP FINELY CHOPPED CILANTRO

1/4 CUP WHITE ONIONS, DICED 2 TBSP MINCED GARLIC 2 TBSP CORN STARCH 1/3 CUP DICED GREEN CHILIES 1/2 TSP GROUND CUMIN 1/3 CUP DICED TOMATOES 1 10-OZ CHICKEN BREAST, COOKED AND CUBED

SALT AND PEPPER TO TASTE

COOK OIL, ONIONS, AND GARLIC UNTIL ONIONS ARE TRANSPARENT, STIRRING CONSTANTLY. MIX CORN STARCH AND FLOUR AND ADD TO ONIONS.

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Soups COOK OVER MEDIUM HEAT FOR 3 MINUTES. IN ANOTHER BOWL, COMBINE CHICKEN STOCK, VINEGAR, CUMIN, CHILI POWDER, SALT AND PEPPER. SLOWLY INCORPORATE CHICKEN STOCK WITH ONIONS AND FLOUR WHILE COOKING OVER MEDIUM HEAT. Jan's Shrimp Bisque From the kitchen of Maribeth Tomberlin, Phi Mu 3 LBS. OF SHRIMP (1/2 LB. MORE FOR GARNISH) 1 1/2 CUP S CHOPPED WHITE ONION 1 STICK OF BUTTER OR MARGARINE 1 TBSP PAPRIKA 1 TBSP WORCESTERSHIRE SAUCE

1 TO 2 BUNCHES OF GREEN ONIONS 2 CLOVES OF FRESH GARLIC 1 CUP FLOUR 1 TBSP CREOLE SEASONING 1 PINT HALF AND HALF

PEEL AND DEVEIN 3 LBS OF SHRIMP (1/2 POUND MORE FOR GARNISH). SAVE THE SHELLS. PLACE SHELLS AND THE WHITE PART OF 1 BUNCH OF GREEN ONIONS INTO A HALF GALLON OF COLD WATER AND BRING TO SLOW BOIL (SIMMER 20 MINUTES). PLACE CUT UP SHRIMP (3 LBS.), 1 1/2 CUPS CHOPPED WHITE ONION, AND 2 CLOVES OF FRESH GARLIC IN SKILLET AND SAUTE WITH 1 STICK BUTTER OR MARGARINE. WHEN SHRIMP ARE PINK, ADD 1 CUP OF PLAIN FLOUR, REDUCE HEAT AND STIR FOR 5 MINUTES. ADD DRAINED 1/2 GALLON OF SHRIMP SHELL WATER, PAPRIKA, CREOLE SEASONING, WORCESTERSHIRE SAUCE. STIR WELL AND GET HOT. PUREE MIXTURE AND SIMMER 20 MINUTES. ADD CHOPPED GREEN ONION AND HALF AND HALF. SERVE HOT, BUT DO NOT LET BOIL. GARNISH EACH BOWL WITH EXTRA COOKED WHOLE SHRIMP IF DESIRED. Lobster Bisque Soup From the kitchen of Ashley Wurst, Delta Zeta 3 GREEN ONIONS, CHOPPED 1/4 CUP ALL-PURPOSE FLOUR 1 CUP COOKED AND CUBED LOBSTER MEAT 1/4 CUP DRY SHERRY

2 TBSP VEGETABLE OIL 1 1/2 CUPS MILK 1 1/2 CUPS HALF-AND-HALF CREAM 1 PINCH GROUND WHITE PEPPER

SALT TO TASTE

RESERVE 2 TABLESPOONS SLICED SCALLION TOPS FOR GARNISH. COOK AND STIR REMAINING SCALLIONS IN THE VEGETABLE OIL IN A MEDIUM SIZED SAUCEPAN OVER MEDIUM HEAT FOR 1 MINUTE. STIR IN FLOUR UNTIL SMOOTH. GRADUALLY STIR IN MILK; COOK, STIRRING UNTIL MIXTURE THICKENS AND BOILS. COOK AND STIR FOR 1 MINUTE MORE. ADD LOBSTER, HALF AND HALF, SHERRY, WHITE PEPPER AND SALT. COOK AND STIR UNTIL HEATED THROUGH. TO SERVE, LADLE SOUP INTO BOWLS. GARNISH WITH RESERVED SCALLION TOPS. Microwave Chunky Potato Soup From the kitchen of Amanda Sitomer, Kappa Kappa Gamma 1 MEDIUM ONION 1 CAN (14 1/2 OZ.) CHICKEN BROTH 3 TBSP S FLOUR 1/2 CUP LOW FAT SOUR CREAM OR PLAIN NONFAT YOGURT

1 POUND DICED RED SKIN POTATOES 1 1/2 CUPS LOW FAT (1%) MILK 1/8 TSP CAYENNE PEPPER CHOPPED CHIVES OR SCALLIONS FOR GARNISH

CHOP THE ONION, IN A 2 QUART MICROWAVE SAFE DISH OR LARGE MEASURING CUP, COMBINE THE POTATOES AND ONION. POUR IN THE CHICKEN BROTH. COVER AND MICROWAVE ON HIGH FOR 5 MINUTES. STIR, COVER, AND MICROWAVE ON HIGH FOR 5 TO 8 MINUTES, UNTIL THE POTATOES ARE FORK TENDER. IN A BOWL, WHISK THE MILK INTO THE FLOUR UNTIL SMOOTH. POUR THE MILD MIXTURE INTO THE SOUP AND ADD THE CAYENNE. COVER AND MICROWAVE ON HIGH FOR 3 TO 5 MINUTES, UNTIL THE SOUP JUST STARTS TO BUBBLE AND IS LIGHTLY THICKENED. STIR IN THE SALT AND PEPPER TO TASTE. SERVE WITH A PLATE OF ASSORTED FRESH VEGETABLES CUT INTO STRIPS. Mom's Roasted Tomato Basil Soup From the kitchen of Mallory Clayton, Zeta Tau Alpha 3 POUNDS RIPE PLUM TOMATOES, CUT IN HALF 1/4 C AND 2 TBSP (SEPARATELY MEASURED) OF HIGH-QUALITY OLIVE OIL 6 GARLIC CLOVES, MINCED 1/4 TSP CRUSHED RED PEPPER FLAKES 4 CUPS FRESH BASIL LEAVES, PACKED 1 QUART CHICKEN STOCK

1 TBSP KOSHER SALT 1 1/2 TSP FRESHLY GROUND BLACK PEPPER 2 CUPS CHOPPED YELLOW ONIONS (2 ONIONS) 2 TBSP , UNSALTED BUTTER 1 (28-OZ) CAN PLUM TOMATOES WITH JUICE 1 TSP FRESH THYME LEAVES

PREHEAT YOUR OVEN TO 400 DEGREES. WHILE OVEN IS HEATING, TOSS TOGETHER THE TOMATOES, ¼ CUP OF OLIVE OIL, SALT, AND PEPPER. SPREAD THE TOMATOES IN A LAYER ON A BAKING SHEET AND ROAST FOR 45 MINUTES. IN A 8-QUART STOCKPOT OVER MEDIUM HEAT, SAUTÉ THE ONIONS AND GARLIC WITH 2 TABLESPOONS OF OLIVE OIL, BUTTER, AND RED PEPPER FLAKES FOR 10 MINUTES OR UNTIL THE ONIONS START TO BROWN. ADD THE CANNED TOMATOES, BASIL, THYME, AND CHICKEN STOCK. ADD THE OVEN-ROASTED TOMATOES, INCLUDING THE LIQUID ON THE BAKING SHEET. BRING TO A BOIL AND SIMMER UNCOVERED FOR 40 MINUTES. PASS THROUGH A FOOD MILL (IT SHOULD BE FITTED WITH THE COARSEST BLADE). TASTE FOR SEASONINGS.

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Soups Soups Nine Bean Soup From the kitchen of Ellen Weidinger, Phi Mu 2 CUPS 9 BEAN MIX 1 LB OF HAM OR A HAMBONE 1 CLOVE OF GARLIC MINCED 1/2 TSP OF PEPPER 1 10OZ CAN OF ROTEL

2 QUARTS OF WATER 1 LARGE ONION CHOPPED 1/2 TSP OF SALT 1 16OZ CAN OF TOMATOES (DICED)

SORT AND WASH TWO CUPS OF YOUR BEAN MIX. PLACE IN DUTCH OVEN, COVER WITH WATER AND SOAK OVERNIGHT. DRAIN BEANS AND ADD TWO QUARTS OF WATER AND YOUR NEXT 4 INGREDIENTS. COVER AND BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 1 AND 1/2 HOURS OR UNTIL BEANS ARE TENDER. ADD REMAINING INGREDIENTS, SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY.

Nine Can Camp Stew From the kitchen of Ashley Wachs, Alpha Gamma Delta 1 CAN NEW POTATOES (SLICE THEM) 1 CAN TOMATO SAUCE 1 CAN YELLOW CORN 3 CANS OF BARBEQUE PORK

1 CAN TOMATOES 1 CAN BUTTERBEANS 1 CAN CREAMED CORN

ADD, WITH LIQUIDS, TO CROCK POT AND SIMMER AT LEAST AN HOUR. O'Charley's Loaded Potato Soup From the kitchen of Helen Yates, Chi Omega 3 LBS. RED POTATOES 1/4 C. FLOUR 1 (16 OZ) BLOCK VELVEETA CHEESE TO TASTE GARLIC POWDER 1/2 LB. BACON - FRIED CRISPLY 1/2 C. FRESH CHIVES – CHOPPED

1/4 C. MARGARINE, MELTED 8 C. HALF AND HALF MELTED WHITE PEPPER TO TASTE 1 TSP. HOT PEPPER SAUCE 1 C. CHEDDAR CHEESE - SHREDDED 1/2 C. FRESH PARSLEY - CHOPPED

DICE UNPEELED RED POTATOES INTO 1/2-INCH CUBES. PLACE IN A LARGE DUTCH OVEN, COVER WITH WATER AND BRING TO A BOIL. LET BOIL FOR 10 MINUTES OR UNTIL 3/4 COOKED. IN A SEPARATE LARGE DUTCH OVEN, COMBINE MELTED MARGARINE AND FLOUR, MIXING UNTIL SMOOTH. PLACE OVER LOW HEAT AND GRADUALLY ADD HALF-AND HALF, STIRRING CONSTANTLY. CONTINUE TO STIR UNTIL SMOOTH AND LIQUID BEGINS TO THICKEN. ADD MELTED VELVEETA. STIR WELL. DRAIN POTATOES AND ADD TO CREAM MIXTURE. STIR IN PEPPER, GARLIC POWDER, AND HOT PEPPER SAUCE. COVER AND COOK OVER LOW HEAT FOR 30 MINUTES, STIRRING OCCASIONALLY. PLACE SOUP INTO INDIVIDUAL SERVING BOWLS AND TOP WITH CRUMBLED BACON, SHREDDED CHEESE, CHIVES AND PARSLEY. Passion Fruit Soup From the kitchen of Brittney Wise, Alpha Delta Pi BAVARIAN CREAM: 1 1/4 CUPS PASSION FRUIT PUREE 1 1/4 CUPS ORANGE JUICE SCANT 1- TBSP GELATIN 2 TBSP WATER 3 CUPS HEAVY CREAM, WHIPPED

SAUCE: 2 ORANGES, JUICED 1/2 LEMON, JUICED 1- TBSP PASSION FRUIT PUREE 4 SCOOPS FRUIT SORBET (BLUEBERRY IS OKAY) 8 RASPBERRIES 8 BLUEBERRIES 1 KIWI, PEELED, CUT IN HALF AND SLICED BAVARIAN CREAM: IN A SAUCEPAN, HEAT THE PASSION FRUIT PUREE, ORANGE JUICE, AND SUGAR UNTIL DISSOLVED. MEANWHILE, IN A SMALL BOWL, SPONGE THE GELATIN BY SLOWLY SPRINKLING IT OVER THE WATER. ONCE IT HAS ABSORBED THE LIQUID, ADD IT TO THE HOT JUICE AND STIR TO MELT AND COMBINE. STRAIN THE LIQUID INTO A BOWL AND PLACE IT OVER AN ICE BATH. STIR IT CONSTANTLY WITH A RUBBER SPATULA AND WHEN IT JUST STARTS TO SET, FOLD IN THE WHIPPED CREAM. POUR THIS INTO SOUP PLATES OR WIDE BOWLS AND CHILL. SAUCE: IN A SEPARATE BOWL COMBINE THE FRESH ORANGE JUICE, LEMON JUICE AND PASSION FRUIT PUREE. KEEP CHILLED UNTIL READY TO SERVE. TO SERVE THE SOUP, REMOVE THE BOWLS OF BAVARIAN CREAM FROM THE REFRIGERATOR. POUR A THIN LAYER OF THE SAUCE, ABOUT 1/8-INCH THICK, OVER THE BAVAVARIAN CREAM TO COVER THE TOP. GARNISH WITH RASPBERRIES, HALF BLUEBERRIES AND KIWI SLICES STANDING UP AROUND THE PERIMETER OF THE SOUP BOWL AND PLACE A SCOOP OF SORBET IN THE CENTER.

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Soups Pizza Lovers’ Soup From the kitchen of Ashley Youngblood, Delta Zeta 1 C. WATER 1 C. TOMATO JUICE 1 SMALL ONION, SLICED 1 CLOVE GARLIC, MINCED 3/4 TSP DRIED OREGANO 4 SLICES PART-SKIM-MILK MOZZARELLA CHEESE (ONE OZ EACH)

1 C. UNDILUTED CONDENSED CHICKEN BROTH 1 C. PEELED FRESH OR CANNED TOMATOES, DICED (WITH JUICE) 1 BELL PEPPER, CHOPPED 3/4 TSP DRIED BASIL 4 THIN ROUNDS ITALIAN BREAD, TOASTED

PREHEAT OVEN TO 400F. IN A SAUCEPAN COMBINE ALL INGREDIENTS EXCEPT BREAD AND CHEESE. SIMMER FOR 30 MINUTES. SPOON INTO 4 OVEN-PROOF SOUP BOWLS. FLOAT BREAD ROUND IN EACH BOWL AND TOP BREAD WITH CHEESE SLICES. PLACE BOWLS ON BAKING TRAY AND HEAT IN OVEN UNTIL THE CHEESE MELTS. USE OVEN MITTS TO REMOVE AND SERVE, CAUTIONING DINERS ABOUT HEAT OF BOWLS. Pizza Soup From the kitchen of Kathryn Nix, Kappa Delta 1 LB. GROUND BEEF 1 (7OZ) CAN MUSHROOMS, STEMS AND PIECES 1 (14 3/4 OZ) CAN BEEF BROTH 4 OZ. SHREDDED MOZZARELLA CHEESE

1 SMALL ONION, CHOPPED 1 BELL PEPPER, CUT IN STRIPS 1 TSP. BASIL

BROWN BEEF, MUSHROOOMS, ONIONS, AND BELL PEPPER AND DRAIN. UTES ON LOW. SPRINKLE CHEESE ON TOP WHEN READY TO SERVE.

STIR ALL INGREDIENTS TOGETHER, EXCEPT THE CHEESE. COOK FOR 30 MIN-

Potato Soup From the kitchen of Emily Naman, Pi Beta Phi 2 CUPS MILK

2 MEDIUM POTATOES CUBED 1 STRIP CRISP BCON 1 STALK CELERY 1 TBSP BACON FAT

DASH PEPPER 1 SLICE ONION 1 TBSP BUTTER

ADD INGREDIENTS TO MILK. COVER. SIMMER 20 MINUTES. Pumpkin and Shrimp Soup From the kitchen of Sarah Malik, Delta Gamma 2 MEDIUM ONIONS, SLICED 1 TBSP SNIPPED FRESH CILANTRO 2 CLOVES GARLIC, MINCED 2 TBSP MARGARINE OR BUTTER 1 15-OZ. CAN PUMPKIN 1 8-OZ. PACKAGE FROZEN, PEELED, COOKED SHRIMP, THAWED PLAIN LOW-FAT YOGURT OR DAIRY SOUR CREAM (OPTIONAL)

2 MEDIUM CARROTS, THINLY SLICED 2 TSP GRATED FRESH GINGER 1/2 TSP GROUND ALLSPICE 1 14-OZ. CAN CHICKEN BROTH 1 CUP MILK FRESH SHRIMP, PEELED, DEVEINED, AND COOKED (OPTIONAL) SNIPPED FRESH CHIVES (OPTIONAL)

IN A COVERED LARGE SAUCEPAN COOK THE ONIONS, CARROTS, CILANTRO, GINGER, GARLIC, AND ALLSPICE IN HOT MARGARINE FOR 10 TO 12 MINUTES OR UNTIL THE VEGETABLES ARE TENDER, STIRRING ONCE OR TWICE. TRANSFER THE MIXTURE TO A BLENDER CONTAINER OR FOOD PROCESSOR BOWL. ADD 1/2 CUP OF THE CHICKEN BROTH. COVER AND BLEND OR PROCESS UNTIL NEARLY SMOOTH. IN THE SAME SAUCEPAN COMBINE PUMPKIN, MILK, AND REMAINING BROTH. STIR IN THE BLENDED VEGETABLE MIXTURE AND THE 8 OZ. SHRIMP; HEAT THROUGH. IF DESIRED, ON SMALL SKEWERS THREAD ADDITIONAL COOKED SHRIMP. LADLE SOUP INTO SOUP BOWLS. IF DESIRED, TOP EACH SERVING WITH A SPOONFUL OF YOGURT, A SPRINKLING OF CHIVES, AND A SHRIMP SKEWER. MAKES 4 SERVINGS. Pumpkin Soup From the kitchen of Laura Clark, Phi Mu 1/2 CUP BUTTER 1 GARLIC CLOVE, CRUSHED 1/2 TSP. SALT 1/8 TSP. CRUSHED RED PEPPER 16 OZ CAN OF LIBBY'S SOLID PACK PUMPKIN SOUR CREAM AND CHIVES (OPTIONAL)

1 CUP CHOPPED ONION 1 TSP. CURRY POWDER 1/8 TO 1/4 TSP. GROUND CORIANDER 3 CUPS CHICKEN BROTH 1 CUP HALF-AND-HALF

IN A LARGE SAUCEPAN, MELT BUTTER, SAUTE ONION AND GARLIC UNTIL SOFT. ADD CURRY POWDER, SALT, CORIANDER, AND RED PEPPER. COOK

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Soups ONE MINUTE. ADD BROTH, BOIL GENTLY, UNCOVERED, FOR 15 TO 20 MINUTES. STIR IN PUMPKIN AND HALF-AND-HALF, COOK 5 MINUTES. POUR INTO BLENDER CONTAINER, COVER AND BLEND UNTIL CREAMY. SERVE WARM OR REHEAT TO DESIRED TEMPERATURE. GARNISH WITH DOLLOP OF SOUR CREAM AND CHOPPED CHIVES, IF DESIRED.

Quick and Easy Brunswick Stew From the kitchen of Elizabeth Anderson, Chi Omega 1 CAN DICED TOMATOES 1 CAN WHOLE CORN 1 CAN CHICKEN 1 CAN CREAM CORN 1/2 TSP SALT

1 CAN DICED POTATOES (DRAINED) 1 TBSP CHOPPED ONION 1 CAN BBQ PORK 1 CAN LIMA BEANS (DRAINED) 1/2 TSP BLACK PEPPER

MIX ALL INGREDIENTS IN A STOCK POT OVER MEDIUM HEAT. STIR STEW OFTEN TO PREVENT STICKING. Quick Bean Soup From the kitchen of Ashley Petroutson, Phi Mu 1 LARGE ONION, CHOPPED 2 TSP VEGETABLE OIL 1 (15-OZ) CAN PINTO BEANS, RINSED AND DRAINED 2 (14 1/2-OZ) CANS NO-SALT-ADDED STEWED TOMATOES, UNDRAINED 1 CUP PICANTE SAUCE

1 SMALL GREEN BELL PEPPER, CHOPPED 1 (16-OZ) CAN KIDNEY BEANS, RINSED AND DRAINED 1 (15-OZ) CAN BLACK BEANS, RINSED AND DRAINED 1 (14 1/2-OZ) CAN LOW-SODIUM FAT-FREE CHICKEN BROTH 1 TSP GROUND CUMIN

SAUTE ONION AND BELL PEPPERS IN HOT OIL IN A LARGE SAUCEPAN UNTIL TENDER. A BOIL. COVER, REDUCE HEAT, AND SIMMER 10 MINUTES.

ADD KIDNEY BEANS AND REMAINING INGREDIENTS; BRING TO

Red Beans and Rice From the kitchen of Kelly Lloyd, Chi Omega 1 PACKAGE OF GROUND BEEF AND A PACKAGE OF MILD SAUSAGE 2 MEDIUM ONIONS 2 CANS OF HUNTS SPECIAL TOMATO SAUCE

2 BELL PEPPERS 1 CAN OF ROTEL TOMATOES 3 OR 4 CANS OF DARK RED PINTO BEANS

A RED PEPPER CUMIN 2 SMOKED SAUSAGES (SLICED)

SOME OREGANO 1 CLOVE GARLIC OR GARLIC POWDER

SAUTÉ MEAT THIN AND ADD IN BELL PEPPERS AND ONIONS. ADD ROTEL TOMATOES, TOMATO RED SAUCE AND BEANS. ADD IN SALT, PEPPER, OREGANO, CUMIN, GARLIC POWDER, AND RED PEPPER. ADD SLICED SMOKED SAUSAGE. LET IT COOK FOR TWO HOURS OR IN A CROCK-POT OVERNIGHT. SERVE OVER RICE. Roast Turkey Soup From the kitchen of Whitney Camp, Phi Mu 1 BOX (16 OZ.) WILD RICE 2 CLOVES GARLIC, MINCED 1 LARGE CARROT, CHOPPED 1 CUP MUSHROOMS, SLICED 1/2 TSP. TARRAGON 2 CANS CHICKEN BROTH 1 CAN (12 OZ.) EVAPORATED MILK

1 TBSP. CANOLA OIL 1 LARGE ONION, CHOPPED 1 LARGE STALK OF CELERY, CHOPPED 1/4 CUP FLOUR 1/2 TSP. THYME 2 CUPS WATER 3 CUPS ROAST TURKEY

PREPARE RICE ACCORDING TO BOX DIRECTIONS. SET ASIDE. HEAT OIL IN LARGE STOCKPOT. SAUTEE GARLIC AND ONION FOR 3 MINUTES. ADD VEGETABLES. STIR-FRY FOR 5 MINUTES, THEN ADD FLOUR AND SPICES. COOK 1 MINUTE. ADD LIQUIDS AND BRING TO A BOIL. REDUCE HEAT AND SIMMER 20 MINUTES. ADD RICE AND TURKEY TO SERVE. Santa Fe Soup From the kitchen of Lydia Taylor, Chi Omega ; Ashley Campbell, Phi Mu; & Katie Donaldson 2 LBS. GROUND CHUCK OR TURKEY 2 PKGS. RANCH DRESSING MIX (1 OZ. SIZE) 2 CANS OF SHOE PEG CORN (11 OZ. CAN) 1 CAN OF BLACK BEANS DRAINED 1 CAN OF KIDNEY BEANS DRAINED 1 CAN OF ROTEL

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1 LARGE CHOPPED ONION 2 PKGS. TACO SEASONING MIX (1.25 SIZE) 2 CUPS OF WATER 1 CAN OF PINTO BEANS DRAINED 1 CAN OF WHOLE TOMATOES ( I USUALLY DICE)

There’s a Tiger in the Kitchen!


Soups BROWN THE GROUND CHUCK/TURKEY AND ONIONS AND DRAIN. ADD ALL THE OTHER INGREDIENTS. BRING TO A BOIL. REDUCE THE HEAT AND SIMMER FOR 2 HOURS. YOU CAN SERVE EACH BOWL TOPPED WITH GRATED CHEESE, SOUR CREAM, AND CHOPPED GREEN ONIONS. GOOD WITH CORNBREAD. She-Crab Soup From the kitchen of Niki Blumentritt, Phi Mu 1/3 CUP CHOPPED ONION 1 CUP CHOPPED FRESH MUSHROOMS 1 TBSP P. DRIED OREGANO 1 TSP. DRIED THYME 1 CUP WELL COOKED RICE 2 TBSP P. BUTTER 2 CUPS HALF AND HALF 1 TSP. LEMON PEPPER 1 TSP. WORCESTERSHIRE SAUCE

1 CUP CHOPPED CELERY 1 TBSP P. DRIED BASIL 1 TBSP P. DRIED CHIVES 1 BAY LEAF 1 CUP CHICKEN BROTH 2 CUPS WHIPPING CREAM 2 CUP LUMP CRAB MEAT 1 TSP. TABASCO SAUCE SHERRY

SAUTE ONIONS AND CELERY IN BUTTER UNTIL THE ONIONS ARE TRANSPARENT BUT NOT BROWN. ADD CHICKEN BROTH, MUSHROOMS, BASIL, OREGANO, CHIVES, THYME, BAY LEAF, AND RICE. SIMMER FOR 20 MINUTES. TURN THIS MIXTURE TO THE TOP OF A DOUBLE BROILER AND ADD WHIPPING CREAM, HALF AND HALF, CRAB MEAT, LEMON PEPPER, TABASCO, AND WORCESTERSHIRE SAUCE. COOK OVER SIMMERING WATER FOR 1 HOUR. AT THE END OF THE HOUR, TASTE AND ADJUST SEASONING AS DESIRED. Shrimp Bisque From the kitchen of Whitney Camp, Phi Mu 2 TBSP. MARGARINE OR BUTTER 2 CANS CREAM OF POTATO SOUP, UNDILUTED 1/4 TSP. RED CAYENNE PEPPER 1 CUP MONTEREY JACK CHEESE, SHREDDED

1 MEDIUM ONION, CHOPPED 3 1/2 CUPS MILK 1 1/2 LB. MEDIUM SHRIMP

MELT BUTTER OVER STOVE. SAUTEE ONION IN MELTED BUTTER. ADD SOUPS, MILK, AND PEPPER. BRING TO A BOIL. HEAT. SIMMER, STIRRING OFTEN UNTIL SHRIMP TURN PINK. STIR IN CHEESE UNTIL MELTED. SERVE IMMEDIATELY.

STIR IN SHRIMP AND REDUCE

Shrimp Bisque From the kitchen of Tiffany Miller, Phi Mu ONE 10 3/4 OZ CAN CONDENSED CREAM OF MUSHROOM SOUP TWO 12-OZ CANS EVAPORATED MILK 1/2 POUND COOKED SHRIMP, PEELED, DEVEINED, AND CHOPPED

ONE 10 3/4 OZ CAN CONDENSED CREAM OF CHICKEN SOUP 2 TBSP BUTTER DASH OF WORCESTERSHIRE SAUCE

IN TOP OF DOUBLE BOILER, HEAT SOUPS, MILK, AND BUTTER OVER BOILING WATER. ING UNTIL DESIRED TEMPERATURE. GREAT SERVED PLAIN OR OVER STEAMED RICE.

ADD SHRIMP AND WORCESTERSHIRE SAUCE. CONTINUE HEAT-

South of the Border Taco Soup From the kitchen of Courtney May, Alpha Delta Pi 1- 1.5 LBS. GROUND BEEF 1 PACKAGE DRY TACO SEASONING 1 CAN WHOLE KERNEL CORN 1 CAN STEWED TOMATOES 1/2 CAN WATER

1 PACKAGE DRY RANCH DRESSING MIX 1 CAN PINTO BEANS 1 CAN HOT CHILI BEANS 1 CAN MEXICAN STYLE STEWED TOMATOES

BROWN AND DRAIN YOUR MEAT. MIX ALL INGREDIENTS TOGETHER AND SIMMER FOR 1 HOUR. SERVE WITH TORTILLA CHIPS. Southern Style Chili From the kitchen of Emily Taylor, Alpha Delta Pi 2 LBS. HAMBURGER 1 64 OZ. CAN OF TOMATO JUICE 2 PACKAGES OF CHILI-O MIX

1 LARGE ONION 1 REGULAR SIZE CAN OF CHILI BEANS

COMBINE MEAT AND ONION AND COOK UNTIL BROWN. WHEN BROWNED, ADD PACKAGES OF CHILI-O MIX AND STIR WELL. IN A LARGE PAN COMBINE THE TOMATO JUICE AND THE CHILI BEANS. ADD MEAT MIXTURE TO THE JUICE MIXTURE AND SIMMER FOR 30 MINUTES. SERVE TOPPED WITH A DOLLOP OF SOUR CREAM AND SOME SHREDDED CHEDDAR CHEESE.

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Soups Soups Spud Soup From the kitchen of Lindsey Ellison, Alpha Omicron Pi 2 (20-OZ) PACKAGES SHREDDED POTATOES (REFRIGERATED NOT FROZEN) OR 8 CUPS SHREDDED POTATOES 2 QUARTS OF WATER SALT AND PEPPER TO TASTE 1 (10-OZ) CAN CREAM OF CELERY SOUP 1 (10-OZ) CAN CREAM OF ONION SOUP 1 (5-OZ) CAN EVAPORATED MILK 8 OZ OF VELVEETA CHEESE, CUT INTO CUBES COMBINE THE POTATOES, WATER SALT AND PEPPER IN A LARGE STOCKPOT. BRING TO A BOIL; REDUCE THE HEAT. SIMMER, COVERED, FOR 30 MINUTES, STIRRING FREQUENTLY. STIR IN THE CREAM OF CELERY SOUP, CREAM OF ONION SOUP AND EVAPORATED MILK. ADD THE CHEESE GRADUALLY, STIRRING CONSTANTLY UNTIL MELTED. SIMMER, COVERED FOR 15 – 20 MINUTES OR UNTIL THE DESIRED CONSISTENCY, STIRRING FREQUENTLY. (I USUALLY LET SIMMER FOR A FEW HOURS). YIELD: 10 TO 12 SERVINGS Spud Stud From the kitchen of Erin Weems, Pi Beta Phi 3 CELERY STALKS CHOPPED 1/2 GALLON MILK 2 CANS CHICKEN BROTH 1 TSP PEPPER

1 STICK MARGARINE 4 TBSP S CORNSTARCH 1 TSP SALT 6 POTATOES COOKED PEELED DICED

SAUTE CELERY IN MARGARINE IN LARGE POT. ADD MILK TO CELERY MIXTURE. BRING MIXTURE TO A BOIL, DISSOLVE CORNSTARCH IN WATER. COMBINE ALL OTHER INGREDIENTS EXCEPT POTATOES. SIMMER FOR 30 MINUTES, STIRRING AS IT THICKENS. ADD POTATOES AND SIMMER ANOTHER 15 MINUTES.

Swan Strawberry Soup From the kitchen of Whitney Strader, Sigma Kappa 1 PT. FRESH STRAWBERRIES, HULLED 1/2 C. MILK 1 TSP. VANILLA

1 C. SOUR CREAM 1/4 C. GRANULATED SUGAR 1 T. LEMON JUICE

COMBINE STRAWBERRIES, SOUR CREAM, MILK, SUGAR, VANILLA AND LEMON JUICE IN A BLENDER. CAN EASILY BE DOUBLED.

BLEND UNTIL SMOOTH. SERVE CHILLED. RECIPE

Taco Soup From the kitchen of Kathryn Nix, Kappa Delta ; Katie Brock, Zeta Tau Alpha; Katie Traylor, Alpha Delta Pi; Mary Catherine Faircloth, Phi Mu; Lindsey Westbrook, Alpha Delta Pi; Ellen Weidinger, Phi Mu; & Janna Erwin, Delta Delta Delta 2 POUNDS OF GROUND BEEF 2 PACKS OF RANCH SEASONING 1 CAN OF BLACK BEANS 1 CAN OF PINTO BEANS 1 CAN OF TOMATO WEDGES 2 CUPS OF WATER

1 LARGE CHOPPED ONION 2 PACKS OF TACO SEASONING 1 CAN OF KIDNEY BEANS 2 CANS OF SHOEPEG WHITE CORN 1 CAN OF ROTEL

BROWN THE GROUND BEEF AND ONION TOGETHER. DRAIN IT. IN A LARGE POT, PUT THE MEAT AND ONION, THEN THE FOUR SEASONING PACKS. THEN, ADD THE OTHER INGREDIENTS. ADD THEM IN WITHOUT DRAINING THEM. COOK ON MEDIUM TO HIGH FOR 2 HOURS. OR, LET COOK OVERNIGHT IN A CROCK POT. GOOD GARNISHES INCLUDE GRATED CHEESE, SOUR CREAM, AND TORTILLA CHIPS. Taco Soup From the kitchen of Lauren Arieux, Kappa Delta 1 LB. GROUND BEEF 1 PACKET RANCH DIP 1 (16 OZ.) CAN GOLDEN HOMINY, DRAINED 1 (8 OZ.) CAN CHOPPED GREEN CHILIES 1 (11 OZ.) CAN NIBLET CORN, DRAINED

1 PACKET TACO SEASONING 1 (21 OZ.) CAN RANCH-STYLE BEANS, UNDRAINED 1 (28 OZ.) CAN CRUSHED TOMATOES 1 (16 OZ.) CAN TOMATO SAUCE

BROWN GROUND BEEF AND ADD TACO SEASONING. OPEN ALL THE CANS (DRAINING CORN AND HOMINY) AND POUR INTO A LARGE POT. ADD RANCH PACKET AND STIR OVER MEDIUM. ADD SEASONED BEEF, STIR, AND LET SIMMER FOR ABOUT 20 MINUTES (OR UNTIL HOT). TO STRETCH RECIPE, ADD ANOTHER CAN OF BEANS, CORN, OR BOTH. TOP WITH GRATED CHEESE AND SERVE WITH TORTILLA CHIPS OR CORNBREAD.

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Soups Taco Soup From the kitchen of Molly Adkins, Alpha Chi Omega 1 15-OZ CAN TOMATOES 1 15-OZ CAN RED KIDNEY BEANS 1/2 LB VELVEETA

1 15-OZ CAN CHILI, NO BEANS 1 C. HALF AND HALF

PUT TOMATOES THROUGH BLENDER. DRAIN BEANS. BRING FIRST THREE INGREDIENTS TO A BOIL. ADD CHEESE. THEN STIR, STIR, STIR OR IT WILL STICK WHEN CHEESE IS MELTED. WHEN IT COMES TO A BOIL AGAIN, ADD HALF AND HALF. IT'S READY TO EAT. SERVE OVER FRITOS. Taco Soup From the kitchen of Katie Lewis, Gamma Phi Beta 2 POUNDS GROUND BEEF 2 (15 1/2-OZ) CANS PINTO BEANS 1 (15 1/4-OZ) CAN WHOLE KERNEL CORN, DRAINED 1 (14 1/2-OZ) CAN DICED TOMATOES 2 (4 1/2-OZ) CANS DICED GREEN CHILIES 1 (1 1/4-OZ) PACKAGE TACO SEASONING MIX CORN CHIPS, FOR SERVING GRATED CHEESE, FOR GARNISH

2 CUPS DICED ONIONS 1 (15 1/2-OZ) CAN PINK KIDNEY BEANS 1 (14 1/2-OZ) CAN MEXICAN-STYLE STEWED TOMATOES 1 (14 1/2-OZ) CAN TOMATOES WITH CHILIES 1 (4.6-OZ) CAN BLACK OLIVES, DRAINED AND SLICED, OPTIONAL 1 (1-OZ) PACKAGE RANCH SALAD DRESSING MIX SOUR CREAM, FOR GARNISH CHOPPED GREEN ONIONS, FOR GARNISH

BROWN THE GROUND BEEF AND ONIONS IN A LARGE SKILLET; DRAIN THE EXCESS FAT, THEN TRANSFER THE BROWNED BEEF AND ONIONS TO A LARGE SLOW COOKER OR A STOCKPOT. ADD THE BEANS, CORN, TOMATOES, GREEN CHILIES, BLACK OLIVES, TACO SEASONING, AND RANCH DRESSING MIX, AND COOK IN A SLOW COOKER ON LOW FOR 6 TO 8 HOURS OR SIMMER OVER LOW HEAT FOR ABOUT 1 HOUR IN A POT ON THE STOVE. TO SERVE, PLACE A FEW CORN CHIPS IN EACH BOWL AND LADLE SOUP OVER THEM. TOP WITH SOUR CREAM, CHEESE, AND GREEN ONIONS. PREP TIME: 15 MINUTES COOK TIME: 1 HOUR YIELD: 12 TO 16 SERVINGS Texas-Style Chili From the kitchen of Kathryn Murphy, Gamma Phi Beta 2 TBSP OLIVE OIL 2 LB LEAN STEW MEAT, CUT INTO 1-INCH CUBES 4 ROMA TOMATOES, BALANCED, PEELED AND DICED 1 C. DARK BEER (SHINER BOCK) 1/4 C. MINCED PARSLEY 5 GARLIC CLOVES, MINCED 2 TBSP RED CHILI POWDER 2 TBSP CIDER VINEGAR 1-15OZ CAN RED KIDNEY BEANS, DRAINED

2 ONIONS, DICED 1 TSP BLACK PEPPER 1/2 C. TOMATO PASTE 3/4 TSP GROUND CUMIN 4 OZ CRUMBLED GOAT CHEESE FOR GARNISH 1/2 TSP SALT 1/2 C. BEEF STOCK OR BROTH 2 TSP MINCED OREGANO

HEAT THE OLIVE OIL IN A LARGE SAUCE PAN OR DUTCH OVEN. ADD THE GARLIC AND ONIONS AND SAUTE OVER MEDIUM-HIGH HEAT FOR 5 MINUTES. ADD THE BEEF AND SAUTE FOR 7-8 MINUTES, STIRRING FREQUENTLY, OR UNTIL THE BEEF IS WELL BROWNED ON ALL SIDES. SEASON WITH SALT AND PEPPER. STIR IN THE CHILI POWDER AND COOK FOR 2 MINUTES MORE. ADD THE TOMATOES, TOMATO PASTE, BEEF STOCK, BEER, VINEGAR, CUMIN, OREGANO AND PARSLEY AND STIR TO COMBINE. BRING TO A SIMMER, THEN REDUCE HEAT TO LOW AND COOK, COVERED FOR 45 MINUTES. ADD THE BEANS AND COOK FOR 15 MINUTES LONGER, STIRRING OCCASIONALLY. LADLE INTO SERVING BOWLS AND SPRINKLE WITH THE GOAT CHEESE. The Best Brunswick Stew From the kitchen of Lily Rudd, Kappa Kappa Gamma 1 24OZ. CAN BRUNSWICK STEW (CASTLEBERRY’S) 1 10OZ. CAN BBQ CHICKEN 1 17 OZ. CAN CREAM STYLE CORN 1 CAN LESEUR PEAS 1 16OZ. CAN TOMATO SAUCE 1 TSP WORCESTERSHIRE SAUCE ½ TSP SALT

1 10 OZ. CAN BBQ BEEF 1 10OZ. CAN BBQ PORK 1 10OZ. ROTEL TOMATOES 1 16 OZ. CAN TOMATOES (CUT UP) 1 TSP VINEGAR 1 TSP ONION SALT ¼ TSP BLACK PEPPER

DUMP IN A LARGE PAN, HEAT, AND EAT!!!

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Soups Tomato Basil Soup From the kitchen of Neel Heckle, Chi Omega 4 CUPS CANNED WHOLE TOMATOES CRUSHED 12-14 BASIL LEAVES 1 STICK OF SWEET UNSALTED BUTTER 1/4 TSP BLACK PEPPER

4 CUPS TOMATO JUICE 1 CUP HEAVY WHIPPING CREAM PINCH OF SALT

COMBINE TOMATOES AND JUICE IN POT. SIMMER ON LOW-MED HEAT FOR 30 MINUTES. THEN PUT IN BLENDER AND ADD BASIL LEAVES. BLEND ON MEDIUM. RETURN TO POT AND ADD CREAM AND BUTTER WHILE STIRRING OVER LOW HEAT. THEN ADD SALT AND PEPPER. AND IT'S READY ONCE YOU REACH DESIRED TEMPERATURE. Tomato Bisque From the kitchen of Ali Douillard, Delta Zeta & Jessie Robertson, Kappa Kappa Gamma 1 CAN CONDENSED TOMATO SOUP BLACK PEPPER (IF DESIRED)

3 OZ. PHILADELPHIA CREAM CHEESE

HEAT 1 CAN CONDENSED TOMATO SOUP AS DIRECTED ON LABEL WITH 1 CAN WATER. STIR IN 3 OZ. PLETELY MELTED. SPRINKLE WITH BLACK PEPPER IF DESIRED. MAKES 3 SERVINGS, ABOUT 3/4 CUP EACH.

PHILADELPHIA CREAM CHEESE UNTIL COM-

Tortilla Soup From the kitchen of Lee Bryson, Delta Gamma 1 (15.5 OZ.) CAN HOMINY OR CORN, DRAINED 1 (14.5 OZ.) CAN CHILI-STYLE DICED TOMATOES, UNDRAINED 1/2 T. DRIED CHOPPED PARSLEY (OPTIONAL) 1/2 T. CUMIN

1 (15 OZ.) CAN BLACK BEANS, RINSED AND DRAINED I CAN CHICKEN BROTH 1/2 T. CHILI POWDER

MIX AND HEAT. Tortilla Soup From the kitchen of Ivey Crosland, Chi Omega 3 LARGE BOXES OF CHICKEN BROTH 1 SMALL CAN OF CHOPPED GREEN CHILIES (DRAIN LIQUID) 3 AVOCADOS

1 CAN OF GREEN CHILE ENCHILADA SAUCE (10 OZ) 2 LARGE CANS OF CANNED WHITE OR BREAST CHICKEN MEAT 1-2 POUNDS OF MONTEREY JACK CHEESE , SHREDDED

LARGE PACKAGE OF TORTILLA CHIPS

POUR CHICKEN BROTH, GREEN SAUCE, CHOPPED CHILIES, AND CANNED CHICKEN MEAT IN A SOUP POT. BRING TO A BOIL AND SERVE. CHOP UP AVOCADOS, AND CHEESE. IN EACH BOWL, PLACE AVOCADO, CHEESE, AND CHIPS...LADLE SOUP INTO EACH BOWL OVER MIXTURE AND SERVE. Touchdown Tortilla Soup From the kitchen of Brittany Leiter, Delta Gamma 3- 14.5 OZ. CANS CHICKEN BROTH 15 OZ. CAN OF BLACK BEANS 10 OZ. PACKAGE CORN TORTILLAS

2- 14.5 OZ. CANS SOUTHWESTERN STYLE DICED TOMATOES 15 OZ. CAN OF WHOLE KERNEL CORN UNDRAINED

MIX CHICKEN BROTH WITH UNDRAINED TOMATOES, BEANS, AND CORN IN A LARGE POT. INTO BOILING POT. BOIL ONE MINUTE LONGER AND SERVE. SERVES 10.

BRING TO A BOIL. CUT TORTILLAS INTO STRIPS AND PUT

Vegetable and Beef Soup From the kitchen of Jessie Wiggins, Alpha Delta Pi 1-1/2 LITERS BEEF OR CHICKEN STOCK 2 LEEK 6 SMALL ONIONS 1 SMALL PARSLEY ROOT

1/2 LB. GOULASH BEEF (IN SMALL CUBES) 2 CARROTS 12 CHERRY TOMATOES 2 STALKS CELERY2 BAY LEAVES

SALT AND FRESHLY GROUND PEPPER

IN A LARGE SAUCEPAN SIMMER THE BEEF AND BAY LEAF IN THE BEEF OF CHICKEN STOCK COVERED FOR 30-40 MINUTES OVER LOW HEAT. SKIM THE FROTH FROM THE SOUP WITH A SLOTTED SPOON. MEANWHILE, PEEL AND CUT THE LEEK, CARROTS, ONIONS, PARSLEY ROOT, AND CELERY ROOT INTO CUBES, AND TOGETHER WITH THE SMALL ONIONS, ADD THESE TO THE SOUP AND SIMMER FOR 10-15 MINUTES. SEASON WITH SALT AND PEPPER, ADD THE CHERRY TOMATOES A COUPLE OF MINUTES AND SERVE. SERVE WITH BREAD/ROLLS.

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Soups Vegetarian Chili with Couscous From the kitchen of Heather Frank, Delta Delta Delta 2 TSP. OLIVE OIL 1 GREEN BELL PEPPER, SEEDED AND COARSELY CHOPPED 1 JALAPENO PEPPER, SEEDED AND MINCED 1 BAY LEAF 2 TSP. GROUND CUMIN 1 (28 OZ.) CAN DICED TOMATOES 1 (15 OZ.) CAN WHITE KIDNEY BEANS, RINSED AND DRAINED 1/4 CUP UNCOOKED WHOLE WHEAT COUSCOUS 4 TSP. CHOPPED CHIVES

1/2 CUP CHOPPED ONION 2 CLOVES GARLIC, MINCED 1 TBSP. DRIED OREGANO 2 TBSP. CHILI POWDER 1/2 TSP. SALT 2 (14 OZ.) CANS VEGETABLE BROTH 1 (15 OZ.) CAN RED KIDNEY BEANS, RINSED AND DRAINED 4 TSP. NON FAT SOUR CREAM

HEAT OIL IN A LARGE STOCKPOT OVER MEDIUM HEAT. ADD ONION, GREEN PEPPER, GARLIC AND JALAPENO AND SAUTE 2 MIN. ADD HERBS AND SPICES AND SALT. STIR WELL TO COAT VEGETABLES. ADD TOMATOES, BROTH AND BEANS AND BRING MIXTURE TO A BOIL. REDUCE HEAT TO MEDIUM AND SIMMER UNCOVERED, 3 MIN. ADD COUSCOUS AND SIMMER UNCOVERED FOR 5 MIN. DISCARD BAY LEAF. LADLE CHILI INTO BOWLS AND TOP SERVINGS WITH 1 TSP. EACH OF SOUR CREAM AND CHIVES. White Chicken Chili From the kitchen of Mallory Appleton, Alpha Gamma Delta 4 CHICKEN BREAST CUBED 1/4 CUP CHOPPED ONIONS 1 15 OZ. CAN CHICKEN BROTH 1/2 TSP. DRIED OREGANO 1/4 TSP. RED PEPPER GRATED CHEESE

1 TBSP OLIVE OIL 1 4 OZ. CAN CHOPPED CHILIES 1 TSP. GROUND CUMIN 1/2 TSP. GARLIC POWDER 2 16 OZ. CANS OF GREAT NORTHERN BEANS CHOPPED GREEN ONIONS

SAUTE CHICKEN AND OLIVE OIL UNTIL WHITE. REMOVE AND KEEP WARM. ADD ONIONS AND SAUTE UNTIL TRANSPARENT. ADD CHILIES, BROTH, AND SPICES, AND SIMMER FOR 30 MINUTES. ADD BEANS AND CHICKEN AND COOK COVERED OVER MEDIUM HEAT FOR 10 MINUTES. TOP WITH GRATED CHEESE AND ONIONS.

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Anyone who encountered Dean Foy during his or her time at Auburn knew him to be a dynamic man, full of vim and vigor, brimming with the Auburn Spirit. Love for Auburn and the Auburn family is something that comes naturally to him and it is what drew him to the Loveliest Village on the Plains. After his time in the Navy, Dean Foy returned to the state of Alabama and worked for a time in the insurance business. Then, he went back to the University of Alabama to serve as the Assistant Dean of Students and began work on his Master’s Degree, so that he could pursue a career in student personnel. In 1948 it was his work as Dean of Students that brought him to Auburn to visit for the first time since 1926. At the time, a revival of the “Iron Bowl” was in the works. Auburn and Alabama had not faced one another on the football field since 1907. But, after several resolutions by the state legislature calling for the two schools to resume play, the Presidents of the two Universities met to end the 41 year hiatus caused by dis- This 1967 photo shows Dean Foy and another popular administrator, Catherine Cooper Cater, Dean of Women taking a tandem bike out for a agreements regarding details of the . around campus. Photograph courtesy of Auburn University PhotoAs a University administrator working closely with the ride graphic Services student organizations at the University of Alabama, Dean Foy took an active role in encouraging the students at both schools to strive for good relations and fair play. In his words, “I brought 30 [Alabama] students to Auburn to meet with 30 students from Auburn to work on the ‘big game’. We met again at the University of Alabama. [Then we met] on neutral ground in Montgomery and worked out all of the plans for halftime, the pre-game ceremony and so forth.” These meetings still go on each fall and are termed “Better Relations Day.” On Better Relations Day, the school who will serve as the host team for the Iron Bowl chooses a day a few weeks prior to the game to host the student leaders of the guest institution in a day long session of meetings, tours, and a luncheon. At this very first Better Relations Day, Auburn made quite an impression on Dean Foy. “I fell in love with Auburn. I just didn’t know a place like that existed. The friendliness was so thick you could cut it with a knife and the students and the faculty worked together to build rules that were fair and involved everybody and I just decided that was where I wanted to spend the rest of my life.” A defining moment that Foy remembers in his decision to come to Auburn occurred at the 1948 Iron Bowl. The Auburn Tigers having one win, seven losses, and one tie faced the Alabama Crimson Tide who had five wins, four losses, and one tie for the season. Auburn was beaten 55-0 during the contest. Dean Foy recalled that by the end of the game, one popular Auburn cheer, “Touchdown Auburn, touchdown Auburn,” had become, “First down Auburn, first down Auburn.” He watched from the other side of the stadium as the Auburn students stayed in the stands and cheered for their school. He liked that the Auburn students did not take themselves too seriously and that Dean Foy in his early days at Auburn University. He came to Auburn in they still loved their school after such a sound defeat. He said 1950 and remained until his retirement in 1978. Photo courtesy of Authat then and there he, “looked at Emmalu and said, ‘That’s my burn University Photographic Services. crowd!’” He knew that Auburn was the place for him. He said, “They offered me a job in ’49, but I had not completed the work on my master’s degree. So, I did the work on my master’s degree and came to Auburn in 1950.” One of his proudest moments at Auburn came in 1968, when Auburn’s students participated in a blood drive and donated 4,812 pints of blood. This world record breaking donation was made to honor our troops in Vietnam. Since then, the record has been broken three times, each time by Auburn students.

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Side Dishes Acorn Squash with Apple Stuffing From the kitchen of Laura Clark, Phi Mu 2 MEDIUM ACORN SQUASH 1/2 CUP CHOPPED WALNUTS OR PECANS 5 TBSP. BROWN SUGAR

2 RED DELICIOUS APPLES, CHOPPED 1/2 CUP RAISINS 3 TBSP. MELTED BUTTER

PREHEAT THE OVEN TO 350 DEGREES. SLICE THE ACORN SQUASH IN HALF, DISCARDING THE SEEDS. PLACE CUT SIDES DOWN IN A BAKING PAN CONTAINING 1/2 INCH WATER. BAKE FOR 30 MINUTES. COMBINE THE APPLES, WALNUTS, RAISINS, AND BROWN SUGAR AND BUTTER IN A BOWL, MIX WELL. SPOON THE MIXTURE INTO THE SQUASH. BAKE FOR 25-30 MINUTES OR UNTIL DONE. Apricot Carrots From the kitchen of Abby Johnson, Alpha Delta Pi 2 1/2 CUPS THINLY SLICED CARROTS 1/4 CUP APRICOT PRESERVES 1 TSP FRESH LEMON JUICE

1 1/2 TBSP BUTTER 1/4 TSP GRATED ORANGE RIND 1/16 TSP NUTMEG

SALT TO TASTE

STEAM CARROTS UNTIL TENDER. DRAIN (CARROTS MAY BE COOKED IN MICROWAVE FOR 6 MINUTES OR UNTIL JUST TENDER). COMBINE BUTTER, PRESERVES, ORANGE RIND, LEMON JUICE, NUTMEG AND SALT IN SMALL SAUCE PAN. HEAT UNTIL PRESERVES ARE MELTED. POUR MIXTURE OVER CARROTS. TOSS AND SERVE IMMEDIATELY. Artichoke Casserole From the kitchen of Allison Luka, Delta Delta Delta 2 (14 OZ) CANS ARTICHOKE HEARTS, DRAINED 1 C. WATER 1/4 C. MINCED GARLIC

1/2 C. OLIVE OIL 1 C. ITALIAN BREADCRUMBS 3 OZ ROMANO CHEESE

CUT ARTICHOKES INTO QUARTERS, ADD OIL AND WATER, AND MIX TOGETHER. ADD BREADCRUMBS, GARLIC, AND CHEESE TO ARTICHOKE MIXTURE. PLACE IN 9X13 BAKING DISH. BAKE AT 400 DEGREES, COVERED, FOR 30 MINUTES. Artichoke-Stuffed New Potatoes From the kitchen of Blair Bankhead, Alpha Omicron Pi 16 TINY NEW POTATOES (1-1/2 TO 2 INCH DIAMETER) 1 14-OZ CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED 1/4 CUP FINELY SHREDDED PARMESAN CHEESE 1/4 CUP SNIPPED FRESH PARSLEY 2 CLOVES GARLIC, MINCED

1 TBSP OLIVE OIL 1/2 CUP LIGHT MAYONNAISE DRESSING OR SALAD DRESSING DASH GROUND RED PEPPER 2 TBSP FINELY SHREDDED LEMON PEEL

CUT OFF THE TOP ONE-THIRD OF EACH POTATO. USING A MELON BALLER, HOLLOW OUT THE POTATOES, LEAVING 1/4-INCH SHELLS. CUT A THIN SLICE OFF THE BOTTOM OF EACH POTATO SO IT WILL SIT WITHOUT TIPPING. (DISCARD POTATO TRIMMINGS, OR COOK AND USE TO MAKE POTATO SALAD OR MASHED POTATOES.) LIGHTLY BRUSH POTATOES ALL OVER WITH OIL. PLACE IN A SHALLOW BAKING PAN; SET ASIDE. FOR FILLING, IN A MEDIUM BOWL COMBINE THE ARTICHOKE HEARTS, MAYONNAISE DRESSING, PARMESAN CHEESE, AND GROUND RED PEPPER. SPOON ABOUT 1 TABLESPOON OF THE FILLING INTO EACH POTATO SHELL. BAKE IN A 450 DEGREE F OVEN ABOUT 20 MINUTES OR UNTIL POTATOES ARE TENDER AND FILLING IS GOLDEN BROWN. MEANWHILE, IN A SMALL BOWL COMBINE THE PARSLEY, LEMON PEEL, AND GARLIC. SPRINKLE THE PARSLEY MIXTURE OVER THE POTATOES. MAKES 16 APPETIZERS. Asparagus Casserole From the kitchen of Jessica Tyler, Phi Mu 2 "STACKS" OF RITZ CRACKERS (CRUSHED) 1 CAN CREAM OF MUSHROOM SOUP 2 #2 CANS OF ASPARAGUS (CHUNKED & DRAINED)

2 STICKS MARGARINE (MELTED) 1 LARGE CAN EVAPORATED MILK 3-6 BOILED EGGS DICED (DEPENDING ON HOW MANY YOU WANT)

(HEAT THE MILK AND SOUP TOGETHER) IN A 2 1/2 QT BAKING DISH LAYER THE FOLLOWING: 1 STACK OF CRACKERS, 1/2 THE MELTED MARGARINE, 1/2 THE ASPARAGUS, 1/2 THE EGG, 1/2 THE MILK/SOUP MIXTURE. REPEAT. LAYER IN REMAINING ASPARAGUS, REMAINING EGG, REMAINING MILK/SOUP MIXTURE. TOP WITH 1 STACK OF CRACKERS AND REMAINING MARGARINE. BAKE FOR 25 MIN. AT 350.

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Side Dishes Asparagus Frittata From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha ASPARAGUS, CUT INTO PIECES (MAY USE FRESH-COOKED OR CANNED) 1/4 CUP MILK 1 MEDIUM ONION, SLICED 6 BUTTON MUSHROOMS, SLICED (OR USE CANNED, SLICED MUSHROOMS) 2 CHOPPED TOMATOES (ROMA OR PLUM TOMATOES, IF AVAILABLE) SMALL AMT. DRIED BASIL, CRUSHED

16 OZ EGGBEATER SALT AND PEPPER TO TASTE VEGETABLE OIL FOR COOKING 1 CUP CHOPPED FRESH SPINACH 1/4 POUND SHREDDED MOZZARELLA

IN A SKILLET SAUTE ONION IN SMALL AMOUNT OF OIL UNTIL TRANSLUCENT. ADD MUSHROOMS AND SAUTE UNTIL GOLDEN. ADD SPINACH AND COOK UNTIL COMPLETELY WILTED. ADD CHOPPED TOMATOES. POUR MILK AND EGGBEATER INTO SKILLET; STIR BRIEFLY. POUR INTO PIE PAN. ADD ASPARAGUS PIECES AND A SPRINKLE OF BASIL. SPRINKLE MOZZARELLA ON TOP. BAKE ABOUT 15 MINUTES, OR UNTIL SET. NOTE: OTHER INGREDIENTS MAY BE SUBSTITUTED FOR THOSE ABOVE. FOR EXAMPLE, COOKED BROCCOLI INSTEAD OF ASPARAGUS; EXTRA SPINACH IF YOU LIKE THAT. OTHER SUBSTITUTIONS CAN BE MADE ACCORDING TO PERSONAL TASTE. ANY LEFTOVER VEGETABLES COULD BE USED, SUCH AS SQUASH, PEPPERS, ETC. Au Gratin Potatoes From the kitchen of Crista Newsome, Zeta Tau Alpha 1 (2 POUND) PACKAGE FROZEN HASH BROWNS 1 CAN CONDENSED CREAM OF CELERY SOUP 1 SMALL FINELY DICED ONION 1 1/2 CUPS SHREDDED CHEDDAR CHEESE

1 CAN CONDENSED CREAM OF POTATO SOUP 1 (8 OZ) CONTAINER SOUR CREAM 1 GREEN BELL PEPPER, MINCED

PREHEAT OVEN TO 300 DEGREES F. GREASE A 9X13 INCH BAKING PAN. SPREAD FROZEN HASH BROWNS INTO THE BOTTOM OF THE PREPARED PAN. MIX TOGETHER POTATO SOUP, CELERY SOUP, ONION, GREEN BELL PEPPER AND SOUR CREAM; POUR THE MIXTURE OVER THE POTATOES. BAKE IN THE PREHEATED 300 DEGREES F OVEN FOR 60 MINUTES. REMOVE THE PAN FROM THE OVEN, SPRINKLE WITH CHEESE, AND BAKE ANOTHER 30 MINUTES OR UNTIL THE CHEESE MELTS. Aunt Ruth's Cheese Grits From the kitchen of Ashley Buchan, Delta Gamma 1 1/2 CUPS GRITS 1 LB VELVEETA CHEESE, SMALL CUBES 1 TBSP OF TABASCO

6 CUPS BOILING WATER 1 STICK OF MARGARINE CUT UP 3 BEATEN EGGS

SEASON SALT TO TASTE

COOK GRITS IN BOILING WATER FOR 3 MIN, ADD IN REMAINING INGREDIENTS, STIR UNTIL SMOOTH, POUR INTO BUTTERED 13X9 INCH DISH, SPRINKLE TOP WITH PAPRIKA, COOK UNCOVERED FOR 30-50 MIN AT 350 DEGREES UNTIL LIGHTLY BROWN. GREAT AT CHRISTMAS AND CAN BE FROZEN AND MADE THE NIGHT BEFORE JUST TAKES LONGER TO COOK! Awesome Corn Casserole From the kitchen of Beth King, Kappa Kappa Gamma 1/2 CUP BUTTER 8.5 OZ. PACKAGE DRY CORN BREAD 14.75 OZ. CREAMED CORN

2 EGGS BEATEN 15 OZ. WHOLE CORN (CAN)

PREHEAT OVEN TO 350. MIX ALL INGREDIENTS AND BAKE IN CASSEROLE DISH. BAKE 45 MINUTES. Baked Apricots From the kitchen of Mareena Kohtala, Gamma Phi Beta 3 - 15OZ CANS OF APRICOT HALVES, DRAINED 50 BUTTERY ROUND CRACKERS, CRUMBLED

3/4 CUP PACKED BROWN SUGAR 1/2 CUP BUTTER, MELTED

PREHEAT OVEN TO 325. IN AN 8X12 INCH BAKING PAN, LAYER HALF OF APRICOTS, BROWN SUGAR, CRACKER CRUMBS, AND BUTTER. REPEAT. FOR 50 TO 60 MINUTES. SERVE WITH HAM, AS CRANBERRIES WITH TURKEY.

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Side Dishes Baked Beans From the kitchen of Amanda Baxter, Phi Mu 1/2 POUND BACON, CHOPPED 2 (15 OZ) CANS BAKED BEANS 1/4 CUP KETCHUP

1 ONION, FINELY CHOPPED 1/4 CUP BROWN SUGAR 1/4 CUP PREPARED MUSTARD

PLACE BACON IN A LARGE, DEEP SKILLET. COOK OVER MEDIUM HIGH HEAT UNTIL EVENLY BROWN. ADD THE ONION AND SAUTE UNTIL TENDER. DRAIN EXCESS OIL, IF DESIRED. STIR IN THE BEANS, BROWN SUGAR, KETCHUP AND MUSTARD. COOK, STIRRING OCCASIONALLY, UNTIL BUBBLY. Baked Cheese Fries From the kitchen of Amanda Starnes, Sigma Kappa 5 POTATOES, PEELED 1 1/2 TSP. SALT 3/4 CUP CHEDDAR CHEESE, GRATED 1/4 CUP MILK

3 TBSP. BUTTER OR MARGARINE DASH OF PEPPER 1/2 CUP HALF AND HALF CREAM

PREHEAT OVEN TO 350 DEGREES. PLACE LONG PIECE OF FOIL IN BAKING PAN. CUT POTATOES INTO STRIPS. PLACE IN CENTER OF FOIL. DOT WITH BUTTER. SPRINKLE WITH SALT AND PEPPER. TOP WITH CHEESE. FOLD UP EDGES OF FOIL TO HOLD LIQUID. ADD CREAM AND MILK. FOLD FOIL OVER AND SEAL EDGES. BAKE FOR ABOUT ONE HOUR. Baked Fruit From the kitchen of Kathryn Nix, Kappa Delta & Megan Mason, Phi Mu 1 LARGE CAN SLICED PEACHES 1 CAN MANDARIN ORANGES 1 LARGE JAR CHERRIES 1 QUART FRESH STRAWBERRIES 1/4 TSP CINNAMON

1 LARGE CAN SLICED APPLES (NOT PIE FILLING) 1 LARGE CAN SLICED PEARS 1 LARGE BOX VANILLA PUDDING MIX (NOT INSTANT) 1/4 TSP CLOVES

DRAIN FRUIT AND SAVE ALL LIQUID. MIX ALL FRUIT (EXCEPT STRAWBERRIES) IN LARGE BOWL TO LATER PLACE IN OVEN. USE RESERVED LIQUIDS FROM DRAINED FRUIT TO COOK PUDDING (IN PLACE OF MILK). USE THE SAME AMOUNT OF FRUIT JUICES TO EQUAL AMOUNT OF REPLACED MILK ON PUDDING DIRECTIONS. IF YOU PREFER A THINNER SAUCE, ADD ANOTHER 1/2 CUP OF FRUIT LIQUID. ALSO, COOK PUDDING AND FRUIT LIQUIDS ACCORDING TO TIME ON PUDDING BOX. POUR PUDDING INTO FRUIT. FOLD IN 1 QUART OF WASHED, HULLED AND HALVED STRAWBERRIES. SPRINKLE 1/4 TEASPOON CLOVES AND CINNAMON AND STIR GENTLY. COOK IN 350 DEGREE OVEN FOR ABOUT 15 MINUTES OR UNTIL FRUIT IS BUBBLY. Baked Grits From the kitchen of Amanda Fieder, Alpha Xi Delta 4 CUPS WATER 1 CUP UNCOOKED GRITS 8 TBSP (1 STICK) BUTTER 2 CLOVES GARLIC, CRUSHED

1 1/2 TSP SALT 2 EGGS, BEATEN 1 1/2 C GRATED MONTEREY JACK AND CHEDDAR CHEESE (MIXED)) DASH OF CAYENNE PEPPER (OPTIONAL)

PREHEAT OVEN TO 350 DEGREES. BRING WATER AND SALT TO A BOIL. ADD GRITS TO BOILING WATER, STIRRING CONSTANTLY FOR A MINUTE. COVER AND COOK, STIRRING OCCASIONALLY, UNTIL GRITS ARE THICK AND CREAMY. TEMPER EGGS WITH A SMALL AMOUNT OF HOT COOKED GRITS, THEN ADD BACK TO REMAINING GRITS. COMBINE REMAINING INGREDIENTS WITH GRITS AND POUR INTO A 2 QUART CASSEROLE DISH. BAKE FOR 45 MINUTES. TOP WITH ADDITIONAL CHEESE, IF DESIRED. Baked Macaroni and Cheese From the kitchen of Margot Spina, Phi Mu & Rebecca Ingold, Gamma Phi Beta 1/2 POUND ELBOW MACARONI 3 TBSP FLOUR 3 CUPS MILK 1 BAY LEAF 1 LARGE EGG 1 TSP KOSHER SALT 3 TBSP BUTTER

3 TBSP BUTTER 1 TBSP POWDERED MUSTARD 1/2 CUP YELLOW ONION, FINELY DICED 1/2 TSP PAPRIKA 12 OZ SHARP CHEDDAR, SHREDDED 1 TSP KOSHER SALT 1 CUP PANKO BREAD CRUMBS

PREHEAT OVEN TO 350 DEGREES F. IN A LARGE POT OF BOILING, SALTED WATER COOK THE PASTA TO AL DENTE. WHILE THE PASTA IS COOKING, IN A SEPARATE POT, MELT THE BUTTER. WHISK IN THE FLOUR AND MUSTARD AND KEEP IT MOVING FOR ABOUT FIVE MINUTES. MAKE SURE IT'S FREE

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Side Dishes OF LUMPS. STIR IN THE MILK, ONION, BAY LEAF, AND PAPRIKA. SIMMER FOR TEN MINUTES AND REMOVE THE BAY LEAF. TEMPER IN THE EGG. STIR IN 3/4 OF THE CHEESE. SEASON WITH SALT AND PEPPER. FOLD THE MACARONI INTO THE MIX AND POUR INTO A 2-QUART CASSEROLE DISH. TOP WITH REMAINING CHEESE. MELT THE BUTTER IN A SAUTE PAN AND TOSS THE BREAD CRUMBS TO COAT. TOP THE MACARONI WITH THE BREAD CRUMBS. BAKE FOR 30 MINUTES. REMOVE FROM OVEN AND REST FOR FIVE MINUTES BEFORE SERVING. REMEMBER TO SAVE LEFTOVERS FOR FRIED MACARONI AND CHEESE.

Baked Mashed Potatoes From the kitchen of Jessie Wiggins, Alpha Delta Pi 4 CUPS HOT MASHED POTATOES 1 EGG BEATEN 1/4 CUP BUTTER

3 OZ. CREAM CHEESE 2 CHOPPED SCALLIONS SALT AND PEPPER

MIX INGREDIENTS INTO THE HOT MASHED POTATOES. UNTIL PUFFY AND GOLDEN.

POUR INTO A BUTTERED BAKING DISH. BAKE AT 350 DEGREES FOR ABOUT 30 MINUTES OR

Baked Rice From the kitchen of Christian Young, Phi Mu 1 CUP OF LONG GRAIN RICE 1 SMALL ONION CHOPPED 1/2 STICK BUTTER

2 CANS OF BEEF CONSOMMÉ 6 OZ OF FRESH SLICED MUSHROOMS

PRE HEAT OVEN TO BAKE AT 350 DEGREES. ON TOP OF THE RICE. BAKE FOR 1 HOUR.

MIX ALL THE INGREDIENTS, EXCEPT THE BUTTER, TOGETHER IN AN OVEN BAKED DISH. SLICE THE BUTTER

Barbecue Beans (3 Beans) From the kitchen of Leslie McClenny, Kappa Kappa Gamma 1/2 MEDIUM ONION 10 SLICES REAL OR TURKEY BACON 3/4 CUP BBQ SAUCE 1 (15-OZ) CAN BUTTER BEANS - RINSE/DRAIN 2 TBSP MOLASSES 1/2 TSP SALT 1/2 TSP CHILI PEPPER

1/2 POUND GROUND BEEF 2/3 CUP BROWN SUGAR FIRMLY PACKED 1 (15-OZ) CAN KIDNEY BEANS - RINSE/DRAIN 1 OR MORE (15-OZ) CAN BAKED BEANS - UNDRAINED 2 TSP DIJON MUSTARD 1/2 TSP PEPPER

COOK ONION AND, IF DESIRED, GROUND BEEF IN DUTCH OVEN; STIRRING UNTIL MEAT CRUMBLES AND IS NO LONGER PINK; DRAIN. STIR IN BACON AND REMAINING INGREDIENTS, AND SPOON INTO A LIGHTLY GREASED 2 1/2 QUART BAKING DISH. CHILL 8 HOURS IF DESIRED. BAKE BEAN MIXTURE AT 350 DEGREES FOR 1 HOUR, STIRRING ONCE. Basic Quiche From the kitchen of Mary Martha Abernathy, Alpha Chi Omega 3 EGGS 1/2 TSP. SALT PINCH NUTMEG

1 C. SOMETHING (VEGGIES, MEAT, LEFTOVERS) BEAT EGGS, MILK AND SEASONINGS. DEGREES FOR 30 MINUTES.

1 1/2 C. MILK PINCH PEPPER 1 C. GRATED CHEESE I (9-INCH) UNBAKED PIE SHELL

ADD CHEESE AND 1 CUP OF CHOICE INGREDIENT. BAKE AT 425 DEGREES FOR 15 MINUTES, THEN AT 300 Broccoli and Cheese Bake From the kitchen of Lauren Mabry, Delta Delta Delta

2 10-OZ PKGS FROZEN CHOPPED BROCCOLI 2 TBSP. FLOUR 3/4 CUP COTTAGE CHEESE SALT & PEPPER TO TASTE

2 EGGS BEATEN 8 -OZ CHEDDAR CHEESE, GRATED 2 TBSP. BUTTER

PREHEAT OVEN TO 350 DEGREES. THEN, COOK THE BROCCOLI. DRAIN. ADD FLOUR, CHEESES, AND BROCCOLI TO EGGS. NEXT, MELT BUTTER IN 1 1/2 QT CASSEROLE DISH. ADD BROCCOLI MIXTURE. BAKE AT 350 DEGREES FOR 25-30 MINUTES. SERVES: 8

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Side Dishes Broccoli Casserole From the kitchen of Sara Barber, Kappa Kappa Gamma ; Tiffany Miller, Phi Mu; & Vanna Younce, Phi Mu 3 PACKAGES FROZEN CHOPPED BROCCOLI 1 CUP MAYONNAISE 2 TBSP MINCED ONION

2 EGGS 1 CAN CREAM OF MUSHROOM SOUP PACKAGE OF CHEDDAR CHEESE (4OZ.)

COOK 3 PACKAGES FROZEN CHOPPED BROCCOLI AS DIRECTED ON PACKAGE AND DRAIN. MIX 2 EGGS, 1 CUP MAYONNAISE, 1 CAN CREAM OF MUSHROOM SOUP, 2 TBSP. MINCED ONION AND A SMALL PACKAGE OF CHEDDAR CHEESE (4OZ.). MIX, ADD BROCCOLI, MIX. POUR INTO BAKING DISH. SPRINKLE TOP WITH BREAD CRUMBS OR RITZ CRACKER CRUMBS. DOT WITH BUTTER. BAKE FOR 45 MINUTES AT 350. Broccoli Casserole From the kitchen of Leigh Anne Defnall, Alpha Chi Omega & Maribeth Tomberlin, Phi Mu 1 HEAD BROCCOLI 1 EGG 1 C. SHARP CHEDDAR CHEESE, GRATED 1/3 STICK MARGARINE

1 CAN CREAM OF MUSHROOM SOUP 1/2 C. MAYONNAISE SALT AND PEPPER 15 RITZ CRACKERS

COOK BROCCOLI UNTIL TENDER (15 MINUTES), DRAIN AND CHOP. PUT 1 CAN CREAM OF MUSHROOM SOUP IN BOWL, ADD 1 EGG AND MIX; ADD MAYONNAISE AND CHEESE. ADD SALT AND PEPPER. ADD BROCCOLI (CHOPPED). MIX WELL, PUT IN A BUTTERED CASSEROLE DISH. MELT MARGARINE, ADD CRUMBLED RITZ CRACKERS AND STIR. TOP CASSEROLE. BAKE AT 350 DEGREES FOR 30-45 MINUTES. Broccoli Casserole From the kitchen of Jenny Patterson, Alpha Delta Pi & Michelle Romano, Delta Delta Delta TWO 10-OZ. CHOPPED, FROZEN BROCCOLI, COOKED AND DRAINED 1/3 C. BUTTER OR MARGARINE SMALL JAR OF REGULAR CHEESE WHIZ

1 C. MINUTE RICE 1 MEDIUM CHOPPED ONION 1 CAN CREAM OF MUSHROOM SOUP

COMBINE IN LARGE CASSEROLE DISH, SPRAYED WITH VEGETABLE SPRAY, AND BAKE IN 300 DEGREE OVEN FOR 45 MINUTES. FOR VERY LARGE, 9 X 13 INCH CASSEROLE, DOUBLE ALL INGREDIENTS EXCEPT FOR BROCCOLI, WHICH IS THE WAY I USUALLY MAKE IT. FOR VARIATION - FRESH COOKED RICE CAN BE USED (COOK RICE BEFORE MIXING WITH OTHER INGREDIENTS); USE VELVEETA CHEESE AND CREAM OF BROCCOLI SOUP. Broccoli Cheddar Rice From the kitchen of Emily Addison, Phi Mu 3 CUPS MINUTE WHITE RICE 2 TBSP BUTTER 2 CUPS MILD CHEDDAR, SHREDDED

3 CUPS WATER 1 CUP MINCED FROZEN BROCCOLI PEPPER, MRS. DASH, SALT, GARLIC POWDER TO TASTE

ADD EVERYTHING EXCEPT CHEESE INTO A SAUCEPAN AND BRING TO A BOIL. COVER, REDUCE HEAT AND LET THE LIQUID ABSORB. ADD CHEESE (YOU MAY NEED TO ADD SOME MILK). HEAT UNTIL CHEESE IS MELTED. Broccoli Macaroni and Cheese From the kitchen of Kelli Degnan, Phi Mu 1 TBSP MAYONNAISE 1 EGG 1/4 TSP PARSLEY FLAKES 2 TBSP MILK 1 POUND BACKFIN CRAB MEAT

1/4 TSP SALT 1/4 TSP POULTRY SEASONING 1 TBSP BAKING POWDER 2 SLICES WHITE BREAD OIL FOR COOKING

COMBINE MAYONNAISE, EGG (BEATEN), SALT, POULTRY SEASONING, AND PARSLEY FLAKES. ADD BAKING POWDER. REMOVE CRUST FROM BREAD, DICE INTO SMALL CUBES, AND MOISTEN WITH MILK. ADD TO MIXTURE. CAREFULLY REMOVE CARTILAGE (SHELLS) FROM CRAB MEAT AND GENTLY FOLD IN. FORM CAKES INTO SMALL BALLS. REFRIGERATE FOR AT LEAST 30 MINUTES. DEEP FRY AT 350 DEGREES UNTIL GOLDEN BROWN. Broccoli Slaw From the kitchen of Erin Mosley, Alpha Delta Pi 2 TBSP SUGAR 1/4 CUP OIL 1 PACKAGE BROCCOLI SLAW 1/4 CUP SLIVERED ALMONDS

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2 TBSP VINEGAR SEASONING IN NOODLE PACKAGE 1/4 CUP SUNFLOWER SEEDS 1 PACKAGE ORIENTAL RAMON NOODLES

There’s a Tiger in the Kitchen!


Side Dishes MIX FIRST 4 INGREDIENTS TOGETHER AS THE DRESSING IN A SEPARATE DISH. PUT BROCCOLI SLAW, SUNFLOWER SEEDS, ALMONDS, AND NOODLES IN A LARGE BOWL. ADD DRESSING TO BOWL AND STIR ALL TOGETHER SO THAT DRESSING IS MIXED EVENLY THROUGHOUT. BEST SERVED CHILLED AND AFTER ENTIRE MIXTURE HAS HAD AN HOUR TO SIT, BUT EXTRA TIME IS NOT NECESSARY. A QUICK, EASY, BUT YUMMY VEGGIE THAT YOU CAN MAKE EVEN IN THE DORM! Buttered Green Beans with Cashews From the kitchen of Laura Clark, Phi Mu 1 1/2 LBS. GREEN BEANS 3/4 TSP SALT 1/4 CUP FINELY CHOPPED PARSLEY

3 TBSP. BUTTER, MELTED 1/2 TSP. COARSELY GROUND BLACK PEPPER 1 CUP CASHEWS

BLANCH THE GREEN BEANS IN BOILING SALTED WATER UNTIL CRISP-TENDER. WHILE BEANS ARE COOKING, MELT THE BUTTER AND ADD SALT, PEPPER, AND PARSLEY. STIR. DRAIN BEANS AND PLACE IN A WARM BOWL. SPRINKLE WITH CASHEWS. POUR BUTTER MIXTURE OVER THE BEANS, TOSS. SERVE IMMEDIATELY. Calico Beans From the kitchen of Erin Little, Sigma Kappa 6 STRIPS BACON (COOKED & CRUMBLED) 3/4 CUP CHOPPED ONION 1/2 CUP KETCHUP 2 TSP S MUSTARD 1 REGULAR SIZE CAN GREEN LIMA BEANS – DRAINED 1 REGULAR SIZE CAN RED KIDNEY BEANS - DRAINED

1 POUND GROUND CHUCK OR TURKEY 3/4 CUP PACKED BROWN SUGAR 2 TSP S VINEGAR 1 TSP SALT 1 REGULAR SIZE CAN PORK & BEANS - DRAINED

BROWN MEAT AND ONIONS, AND DRAIN OFF ANY REMAINING GREASE/LIQUID. MIX ALL INGREDIENTS TOGETHER WELL, AND BAKE IN OVEN AT 350 DEGREES FOR 30-40 MINUTES. SERVE WITH A SALAD, OR COLE SLAW AND BREAD. IT MAKES AN ENTIRE MEAL. ENJOY! Carrot Casserole From the kitchen of Kathryn Nix, Kappa Delta 4 OR 5 CUPS SLICED CARROTS 1 CUP DICED VELVEETA CHEESE

1/4 CUP MARGARINE 1/2 SMALL ONION, DICED

CRUSHED POTATO CHIPS

COOK CARROTS IN SALTED WATER FOR ABOUT 10 MINUTES. DRAIN. ADD MARGARINE, VELVEETA AND ONION TO CARROTS. STIR UNTIL CHEESE AND MARGARINE HAVE MELTED. PUT IN CASSEROLE DISH; SPRINKLE WITH A LITTLE GARLIC POWDER AND PEPPER. COVER WITH CRUSHED POTATO CHIPS AND BAKE FOR 350 DEGREES FOR 25 MINUTES, UNCOVERED. Cheese and Potato Casserole From the kitchen of Jessie Wiggins, Alpha Delta Pi 16 OZ. GRATED CHEDDAR CHEESE 6 EGGS (SEPARATED) 2 OZ. BREADCRUMBS SALT AND PEPPER (FOR TASTE) PARSLEY AND TOMATOES TO GARNISH

4 OZ. UNSALTED BUTTER 6 TBSP. MILK 4 LBS. MASHED POTATOES NUTMEG (OPTIONAL)

PREHEAT OVEN TO 300 DEGREES. GREASE CASSEROLE DISH AND SPRINKLE WITH BREADCRUMBS. PLACE THE MASHED POTATOES IN A BOWL AND ADD THE CHEDDAR CHEESE, BUTTER, MILK, AND THE EGG YOLKS. BEAT AT A LOW SPEED FOR A FEW SECONDS WHILE ADDING SALT, PEPPER, AND NUTMEG (OPTIONAL) TO TASTE. BEAT THE EGG WHITES INTO STIFF PEAKS, ADD TO THE POTATO MIXTURE AND PLACE IN THE PREPARED DISH. SPRINKLE THE TOP WITH GRATED CHEDDAR CHEESE AND BREADCRUMBS. BAKE ON TOP SHELF OF OVEN FOR 30 MINUTES OR UNTIL THE TOP IS GOLDEN BROWN. SERVE HOT, GARNISHED WITH TOMATO QUARTERS AND PARSLEY SPRIGS. Cheese, Peas and Shells Salad From the kitchen of Lesley Humphries, Delta Zeta SALAD: 4 OZ. (1 CUP) UNCOOKED SMALL SHELL PASTA 1 CUP GREEN GIANT® FROZEN SWEET PEAS 1 CUP SLICED CELERY 1/2 CUP THINLY SLICED RADISHES 4 OZ. SHARP CHEDDAR CHEESE, CUBED (1 CUP)

DRESSING: 1/3 CUP LIGHT MAYONNAISE 2 TBSP MILK 2 TBSP SWEET HONEY MUSTARD 1/2 TSP SALT 1/4 TSP PEPPER

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Side Dishes COOK PASTA TO DESIRED DONENESS AS DIRECTED ON PACKAGE, ADDING PEAS DURING LAST 3 MINUTES OF COOKING TIME. DRAIN; RINSE WITH COLD WATER TO COOL. DRAIN WELL. IN MEDIUM BOWL, COMBINE COOKED PASTA AND PEAS, AND ALL REMAINING SALAD INGREDIENTS. IN SMALL BOWL, COMBINE ALL DRESSING INGREDIENTS; BLEND WELL. ADD TO SALAD; TOSS GENTLY TO COAT. COVER; REFRIGERATE 30 MINUTES TO BLEND FLAVORS. Cheese-Garlic Grits From the kitchen of Kathryn Nix, Kappa Delta 1/2 TSP SALT 1 CUP UNCOOKED GRITS 1/2 STICK MARGARINE 1 STICK OR 1 JAR GARLIC CHEESE

5 CUPS WATER 1/2 CUP MILK 1 EGG, WELL BEATEN

COOK GRITS IN SALT AND WATER, STIRRING OFTEN. ADD MILK, MARGARINE, BEATEN EGG, AND GARLIC CHEESE. STIR UNTIL CHEESE MELTS. PLACE IN A GREASED CASSEROLE DISH. BAKE IN A PREHEATED 400 DEGREE OVEN FOR ABOUT 30 MINUTES UNCOVERED). Cheesy Green Bean Casserole From the kitchen of Lindsay Fowler, Zeta Tau Alpha 1 CUP OF MILK 1 CAN ROASTED GARLIC CREAM OF MUSHROOM SOUP 3 CANS OF FRENCH STYLE GREEN BEANS

1 CAN CREAM OF MUSHROOM SOUP 1 BAG MARBLE CHEESE ( A MIX OF DIFFERENT KINDS OF CHEESE) 1 LARGE CAN OF FRENCH'S FRIED ONIONS

PRE-HEAT OVEN TO 350 DEGREES. ADD 1 CUP OF MILK, 1 CAN ROASTED GARLIC CREAM OF MUSHROOM SOUP, 1 CAN CREAM OF MUSHROOM SOUP, 1/2 BAG OF MARBLE CHEESE, 3 CANS OF GREEN BEANS, AND HALF THE CAN FOR FRIED ONIONS TO A BOWL AND MIX TOGETHER. AFTER MIXING THOROUGHLY, PUT MIXTURE INTO A 9 1/2 X 13 INCH GLASS DISH AND PUT INTO PRE-HEATED OVEN. COOK FOR 5-10 MINUTES AND MONITOR CONSTANTLY. TAKE DISH OUT OF THE OVEN AND TOP IT OFF WITH A LAYER OF FRIED ONIONS (MOST OF THE REST OF THE CAN) AND THEN ON TOP OF THAT, A LAYER OF CHEESE ( MOST OF THE REST OF THE BAG). PUT BACK INTO THE OVEN AND COOK ANOTHER 5-10 MINUTES, DEPENDING ON THE SPECIFIC OVEN. TAKE OUT AND SERVE. Cheesy Grits Casserole From the kitchen of Ashley Imsand, Alpha Omicron Pi 1 CUP QUICK COOKING GRITS 1/8 TSP CAYENNE PEPPER 1/2 TSP SALT

1/2 CUP MARGARINE 2 CUPS CHEDDAR CHEESE 2 EGGS, BEATEN

COOK GRITS AS DIRECTED. ADD 1 CUP CHEESE, MARGARINE, SALT AND PEPPER; STIR UNTIL CHEESES IS MELTED. ADD SMALL AMOUNT OF HOT MIXTURE TO BEATEN EGGS IN SMALL BOWL TO BRING THE EGGS TO A WARMER TEMPERATURE, STIR, THEN ADD BACK TO THE HOT MIXTURE. POUR INTO GREASED 2 QUART CASSEROLE DISH. BAKE AT 350 DEGREES FOR 1 HOUR. TOP WITH REMAINING CHEESE DURING THE LAST 10 MINUTES. Cheesy Hash Browns From the kitchen of Maggie Goff, Alpha Chi Omega 32 OZ. COUNTRY-STYLE FROZEN HASH BROWNS 1 CAN CELERY SOUP 8 OZ. SOUR CREAM 1/2 SMALL ONION (CHOPPED)

1/2 CUP MELTED BUTTER 12 OZ. SHARP SHREDDED CHEESE 1 TSP. SALT

THAW HASHBROWNS. MIX ALL OTHER INGREDIENTS. POUR OVER TOP OF HASHBROWNS IN A 13 X 9 BAKING DISH. MET BUTTER OVER DISH. BAKED AT 350 DEGREES FOR 45 MINUTES. Cheesy Potato Hashbrowns From the kitchen of Jackie Erd, Delta Gamma 2 LB. BAG OF FROZEN ORIEDA HASH BROWN POTATOES 8 OZ. SOUR CREAM 1 TSP. SALT 2 C. GRATED CHEDDAR CHEESE

1 CAN OF CREAM OF CHICKEN SOUP 1/2 C. MELTED MARGARINE 1/4 TSP. PEPPER CRUSHED CORNFLAKES

SQUEEZE BUTTER

THAW POTATOES AND MIX IN SOUP, SOUR CREAM, CHEESE, SALT, PEPPER, AND MELTED MARGARINE IN A LARGE BOWL. PLACE IN A GREASED 9X13 PYREX. TOP WITH CRUSHED CORNFLAKES AND DRIZZLE WITH SQUEEZE BUTTER ON TOP. BAKE AT 350 DEGREES FOR 45 MINUTES. ENJOY!

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Side Dishes Cheesy Scalloped Potatoes From the kitchen of Kelly Futral, Alpha Chi Omega 1/4 C. ONIONS, CHOPPED 2 T. ALL-PURPOSE FLOUR 3 MED. POTATOES, PEELED, THINLY SLICED 1 C. SHREDDED AMERICAN CHEESE

2 T. BUTTER OR MARGARINE 1 1/4 C. MILK 1/4 TSP. SALT

FOR SAUCE, COOK ONION IN MARGARINE TILL TENDER. STIR IN FLOUR, SALT AND PEPPER. ADD MILK ALL AT ONCE. COOK AND STIR UNTIL THICKENED AND BUBBLY. REMOVE FROM HEAT. PLACE HALF THE SLICED POTATOES IN A GREASED 1-QUART CASSEROLE. COVER WITH HALF THE SAUCE. REPEAT LAYERS. STIR IN 3/4 CUP OF CHEESE INTO THICKENED SAUCE TILL MELTED. SPRINKLE 1/4 CUP REMAINING CHEESE OVER TOP BEFORE SERVING. Chicken Chestnut Casserole From the kitchen of Ashley Wachs, Alpha Gamma Delta 3 CHICKEN BREASTS (COOKED) 1 CAN WATER CHESTNUTS, SLICED AND WELL DRAINED 3/4 CUP MAYONNAISE 1 CUP SHREDDED CHEESE (CHEDDAR)

2 CANS CREAM OF CHICKEN SOUP (NO WATER) 2 TSP LEMON JUICE 1 CAN GREEN BEANS (WELL DRAINED--FRENCH STYLE)

TO BOTTOM OF GREASED CASSEROLE, ADD THE GREEN BEANS. MIX CUT UP CHICKEN, SOUP, WATER CHESTNUTS, LEMON JUICE, AND MAYONNAISE. PUT ON TOP OF BEANS. BAKE AT 350 FOR 30 MINUTES. REMOVE FROM OVEN AND TOP WITH CHEESE AND RETURN TO OVEN FOR 15 MORE MINUTES. Chicken Salad Recipe From the kitchen of Meagan Harrington, Zeta Tau Alpha 2 CUPS DICED CHICKEN MAYONNAISE

1 CUP DICED CELERY LETTUCE

LEFT-OVER CHICKEN MAKES A VERY GOOD SALAD. TO PREPARE A CHICKEN ESPECIALLY FOR SALAD, RUB WELL WITH SALT AND PEPPER, PLACE ONE SMALL ONION AND ONE BAY LEAF INSIDE, WRAP WITH A NAPKIN, TIE SECURELY AND STEAM FOR THREE HOURS, OR UNTIL A FORK CAN BE EASILY TURNED AROUND IN THE MEAT. WHEN THE THICKEN IS COLD, BUT THE BREAST WITH A KNIFE INTO PIECES NOT TOO SMALL AND SPRINKLE WITH FRENCH DRESSING. THE DARK MEAT SHOULD NOT BE USED IF A PRETTY SALAD IS DESIRED. IF DARK MEAT IS USED, CUT IN SMALLER CUBES THAN WHITE MEAT AND THE WHITE MEAT WILL PREDOMINATE IN APPEARANCE. MARINATE THE CHICKEN MIXTURE AND LET IT STAND. MAKE A MAYONNAISE DRESSING, STIR PART OF IT INTO THE CELERY, PLACE THE LATTER ON A THIN LAYER OF LETTUCE, OR ELSE ARRANGE IT DIRECTLY UPON THE SALAD DISH AND DISPOSE THE TIPS OF THE CELERY PRETTILY ABOUT THE EDGE. HEAP THE CHICKEN MIXTURE IN THE CENTER, POUR OVER IT THE REMAINDER OF THE MAYONNAISE, AND GARNISH WITH WHITE CELERY TOPS, BEETS CUT IN DICE, CAPERS, COLD HARD BOILED YOLKS OF EGGS THAT HAVE BEEN PRESSED THROUGH A COLANDER, OR ANY OTHER ARRANGEMENT THAT PLEASES THE FANCY. Chili Relleno Casserole From the kitchen of Lauren Golen, Sigma Kappa 1 1/2 CUPS SHREDDED MEXICAN CHEESE 3 EGGS, BEATEN 2 CANS CHOPPED GREEN CHILIES 1/4 TSP. CHOPPED CILANTRO

1 CAN EVAPORATED SKIM MILK 6 CORN TORTILLAS, TORN INTO 2 INCH PIECES 1/2 CUP MILD CHUNKY SALSA SOUR CREAM ( OPTIONAL)

COAT 10-INCH DEEP DISH PIE PLATE OR 8-INCH SQUARE BAKING DISH WITH NON-STICK COOKING SPRAY. IN A MEDIUM BOWL, COMBINE 1 CUP CHEESE, MILK, EGG, TORTILLAS, CHILIES AND SALSA. MIX WELL. POUR INTO PREPARED DISH. BAKE AT 375 FOR 30-32 MINUTES OR UNTIL SET. REMOMOVE FROM OVEN; SPRINKLE WITH REMAINING 1/2 CUP OF CHEESE AND CILANTRO. BAKE 1 MINUTE MORE OR UNTIL CHEESE IS MELTED. SERVE WITH SOUR CREAM, IF DESIRED. 6 SERVINGS. Chinese Cole Slaw From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 1 BAG ANGEL HAIR COLE SLAW 1/2 JAR SESAME SEEDS 1 PACKAGE RAMEN NOODLES, CHICKEN FLAVOR 2 TBSP BALSAMIC VINEGAR* SEASONING PACKET FROM NOODLES*

1 BUNCH GREEN ONIONS, CHOPPED 1 BAD SLICED ALMONDS 1/2 CUP OIL (CAN USE VEGETABLE OIL)* 1/4 CUP SUGAR*

BAKE SESAME SEEDS, ALMONDS AND BROKEN UP NOODLES IN A PAN FOR 15 MINUTES IN 300 OVEN. COOL AND SET ASIDE. DRESSING: MIX TO-

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Side Dishes GETHER AND POUR OVER SLAW AND CRUNCHY ITEMS AT THE LAST MINUTE. OTHERWISE IT WILL GET SOGGY. NOTE: THIS CAN BE DONE DAYS AHEAD AS FOLLOWS: HAVE SLAW IN PLASTIC BAG. MAKE CRUNCHIES AND PUT IN ZIP LOCK BAG. MAKE DRESSING AND KEEP IN REFRIGERATOR. JUST MIX THE AMOUNT YOU EXPECT TO USE RIGHT AWAY.

Cinnamon Baked Apples From the kitchen of Katie Allocca, Alpha Chi Omega 4 MED. RED APPLES, UNPEELED 1/2 TSP. CINNAMON 1/4 C. LITE COOL WHIP

2 TSP. MARGARINE, MELTED 4 TSP. BROWN SUGAR

WASH AND CORE 4 APPLES (DO NOT CUT ALL THE WAY THROUGH THE BOTTOMS). MIX CINNAMON AND BROWN SUGAR. STUFF EACH APPLE WITH ABOUT 1 TEASPOON OF THE MIX AND POUR 1/2 TEASPOON OF MARGARINE IN EACH APPLE. BAKE AT 350 DEGREES FOR 30 MINUTES. COOL. TOP EACH APPLE WITH 1 TABLESPOON OF WHIP CREAM. Classy Green Bean Casserole From the kitchen of Crista Newsome, Zeta Tau Alpha 3 CANS FRENCH CUT GREEN BEANS, DRAINED 1/2 CAN CONDENSED CREAM OF MUSHROOM SOUP 1/2 TSP GROUND BLACK PEPPER 1 TBSP BUTTER, MELTED

1 CUP SOUR CREAM 1 TSP SALT 1/2 CUP COARSELY CRUSHED BUTTERY ROUND CRACKERS

PREHEAT THE OVEN TO 350. IN A MEDIUM BOWL, MIX TOGETHER THE GREEN BEANS, SOUR CREAM, CONDENSED SOUP, SALT AND PEPPER. SPOON INTO A 2 QUART CASSEROLE DISH. STIR MELTED BUTTER INTO THE CRUSHED CRACKERS, THEN SPRINKLE OVER THE TOP OF THE CASSEROLE. BAKE FOR 30 MINUTES IN THE PREHEATED OVEN, UNTIL LIGHTLY BROWNED AND BUBBLY. Corn Casserole From the kitchen of Ashley Wachs, Alpha Gamma Delta ; Lydia Taylor, Chi Omega; Kristen Garner, Phi Mu; Sarah Poteat, Alpha Gamma Delta 1 CAN WHOLE YELLOW CORN 1 CUP SOUR CREAM 2 EGGS TBSP P GRATED ONION

1 CAN CREAMED YELLOW CORN 1 BOX JIFFY CORNBREAD MIX 1 STICK OLEO (CUT UP) 1/4 TSP OF SALT AND PEPPER EACH

MIX ALL INGREDIENTS TOGETHER WELL AND POUR INTO BUTTERED CASSEROLE. BAKE 350 FOR ABOUT 40 MINUTES OR UNTIL FIRM. Corn Casserole From the kitchen of Erin Clay, Kappa Delta ; Barbara Doskey, Kappa Kappa Gamma; Claire Wright, Alpha Omicron Pi; Stephy Phillips, Alpha Chi Omega; Erin Cornelison, Delta Zeta 1 CAN SWEET CREAM CORN 1 BOX OF JIFFY CORN MEAL 1 STICK OF BUTTER/MARGARINE (MELTED)

1 CAN WHOLE KERNEL CORN 1 SMALL TUB OF PIMENTO CHEESE

DUMP CORN INTO A LARGE MIXING BOWL. ADD JIFFY CORN MEAL AND THE ENTIRE TUB OF PIMENTO CHEESE INTO THE MIXING BOWL. THEN ADD MELTED BUTTER. MIX ALL TOGETHER UNTIL YOU GET A CREAMY CONSISTENCY. POUR INTO A GREASED 8X8 PAN. COOK AT 350 DEGREES FOR 3035 MINUTES (OR UNTIL THE EDGES ARE BROWN AND THE MIDDLE IS SET). LET COOL FOR 10-15 MINUTES. IT IS DELICIOUS HOT AND GETS BETTER AS YOU LET IT COOL! Corn Pudding From the kitchen of Margaret Williams, Phi Mu 2 CANS (16 OZ. EACH) CREAMED CORN 2 EGGS (BEATEN)

1 PACKAGE (6 OZ.) CORN MUFFIN MIX ½ CUP MARGARINE (MELTED)

MIX ALL INGREDIENTS AND POUR INTO A GREASED 2 QUART CASSEROLE DISH. BAKE 45 MINUTES AT 350 DEGREES. SERVES 6. Cracker Barrel Hashbrown Casserole From the kitchen of Meagan Black, Delta Gamma 1 2LB. PKG. FROZEN HASH BROWNS 1 CAN CREAM OF CHICKEN SOUP 1/2 CUP CHOPPED ONION

155

16 OZ. SOUR CREAM 1 STICK BUTTER 2 CUP GRATED CHEDDAR CHEESE

There’s a Tiger in the Kitchen!


Side Dishes PLACE POTATOES IN A GREASED 9X13 INCH PAN. SEASON WITH SALT AND PEPPER. MELT BUTTER IN THE MICROWAVE. IN A BOWL ADD MINCED ONIONS, SOUR CREAM, AND CREAM OF CHICKEN SOUP, AND MELTED BUTTER. MIX THESE ITEMS TOGETHER. POUR SOUP MIXTURE OVER POTATOES; SPRINKLE WITH CHEDDAR CHEESE. BAKE AT 350 DEGREES FOR 45 MINUTES, OR UNTIL ALL IS COMPLETELY WARM, AND THE CHEESE BEGINS TO MELT. Cranberry Oatmeal Crisp From the kitchen of Katie Traylor, Alpha Delta Pi 2 CUPS RAW CRANBERRIES 1 1/4 CUPS SUGAR 1/3 CUP FLOWER 1/2 CUP CHOPPED PECANS

3 CUPS PEELED, CHOPPED APPLES 1 1/2 CUP OATMEAL 1/2 CUP BROWN SUGAR 1 STICK BUTTER

COMBINE THE CRANBERRIES, APPLES, AND SUGAR AND PLACE IN A CASSEROLE DISH. THEN, COMBINE THE OATMEAL, FLOUR, BROWN SUGAR, AND PECANS AND PLACE ON TOP OF THE CRANBERRIES AND APPLES. MELT 1 STICK OF BUTTER AND POUR OVER THE TOP. BAKE FOR 1 HOUR AT 350 DEGREES. Cream of Mushroom Rice From the kitchen of Stephanie Hawkins, Kappa Delta 1 CUP UNCOOKED RICE 1 SOUP CAN WATER

1 CAN CREAM OF MUSHROOM SOUP 1PKG. ONION SOUP MIX

SALT

PLACE RICE IN BOTTOM OF BAKING DISH. COMBINE SOUP WITH WATER IN A BOWL. POUR OVER RICE. TURE. SALT SPARINGLY. COVER TIGHTLY WITH FOIL. BAKE AT 300 DEGREES FOR 1.5 HOURS.

SPRINKLE DRY SOUP MIX OVER RICE MIX-

Creamy Shoepeg Corn From the kitchen of Maribeth Tomberlin, Phi Mu 3 TBSP MARGARINE 1 CUP WHIPPING CREAM

3 TBSP PLAIN FLOUR 2 (11 OZ CANS) WHITE SHOEPEG CORN (DON'T DRAIN)

MIX MARGARINE AND FLOUR IN SAUCEPAN, MELTING AND BLENDING (MEDIUM HEAT). ADD CREAM SLOWLY AND STIR UNTIL THICK. AND STIR WELL. POUR INTO GREASED 2 QUART DISH. BAKE AT 350 DEGREES ABOUT 45 MINUTES. SERVES ABOUT 8.

ADD CORN

Crock Pot Mac 'n' Cheese From the kitchen of Kristine Russell, Alpha Xi Delta 1 STICK BUTTER 1 C. REGULAR MILK 1/2 TO 3/4 LB. GRATED CHEESE SALT AND PEPPER

1 (12 OZ.) CAN MILK 1 (1 LB.) BOX MACARONI 1 CAN CHEDDAR CHEESE SOUP

MELT BUTTER IN CROCK POT WITH MILK. ALLY.

ADD OTHER INGREDIENTS AND STIR WELL. COOK IN CROCK POT ON LOW FOR 3 HOURS. STIR OCCASIONCrockpot Macaroni From the kitchen of Chelsea Avery, Delta Gamma

1LB ELBOW MACARONI 1 CAN (LARGE) EVAPORATED MILK 2 DASHES CAYENNE PEPPER 1 LB CHEDDAR CHEESE GRATED) 3/4 CUP MILK PLAIN)

1 STICK MARGARINE 1 CAN CHEDDAR CHEESE SOUP PAPRIKA (FOR THE TOP) 2 EGGS

COOK MAC AND DRAIN. ADD MARGARINE TO CROCK POT AND DUMP HOT MAC OVER. BEAT 2 EGGS IN MILK AND ADD. ENTS. SAVE SOME CHEESE FOR TOP. SPRINKLE WITH PAPRIKA. YOU CAN 1/2 THE RECIPE FOR A SMALLER SERVING!

ADD OTHER INGREDI-

Deviled Eggs, Italian-Style From the kitchen of Laura Clary, Delta Zeta 6 HARD COOKED EGGS ¼ CUP BOTTLED CREAMY ITALIAN SALAD DRESSING

PAPRIKA OR PARSLEY SPRIGS (OPTIONAL) 2 TBSP. GRATED PARMESAN CHEESE

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Side Dishes HALVE HARD-COOKED EGGS LENGTH-WISE AND REMOVE YOLKS. SET WHITES ASIDE. PLACE YOLKS IN A BOWL; MASH WITH A FORK. ADD ITALIAN DRESSING AND PARMESAN; MIX WELL. IF DESIRED, SEASON WITH SALT AND BLACK PEPPER. STUFF EGG WHITE HALVES WITH YOLK MIXTURE (CAN ALSO SEASON WITH PAPRIKA AND PARSLEY SPRIGS.). Easy -N- Fast Mushrooms Parmesan Recipe From the kitchen of Emily Addison, Phi Mu 1 16 OZ. JAR MARINARA SAUCE 3/4 CUP GRATED PARMESAN CHEESE

4 LARGE PORTOBELLO MUSHROOMS 1/2 CUP MOZZARELLA CHEESE

PREHEAT OVEN TO 375 F. COAT AN 8 X 8-INCH GLASS BAKING DISH WITH NONSTICK COOKING SPRAY. SPREAD 1/2 CUP MARINARA SAUCE IN THE BOTTOM OF THE DISH. TRIM THE MUSHROOMS SO THEY FIT IN ONE LAYER; USE THE TRIMMED PIECES TO FILL IN WHERE NEEDED. SPRINKLE THE MUSHROOMS WITH THE PARMESAN, THEN THE MOZZARELLA. POUR THE REMAINING SAUCE OVER THE CHEESES, COVER THE DISH WITH FOIL AND BAKE FOR 20 MINUTES. LET STAND A COUPLE OF MINUTES BEFORE SERVING. French Fried Onion Rings From the kitchen of Katie Jenkins, Zeta Tau Alpha 1 QUART VEGETABLE OIL FOR FRYING 1 CUP BEER 4 ONIONS, PEELED AND SLICED INTO RINGS

1 CAP ALL- PURPOSE FLOUR 1 PINCH SALT AND BLACK PEPPER

IN A LARGE, DEEP SKILLET, HEAT OIL TO 365. IN A MEDIUM BOWL, COMBINE FLOUR, BEER, SALT, AND PEPPER. MIX UNTIL SMOOTH. ION SLICES IN THE BATTER, UNTIL EVENLY COATED. DEEP FRY IN THE HOT OIL UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS.

DREDGE ON-

French Green Bean Casserole From the kitchen of Michelle Mummert, Phi Mu 1 PACKAGE FROZEN FRENCH GREEN BEANS 1/2 TSP SALT 1 TSP SUGAR 1 CUP SOUR CREAM 1/2 BUTTERED BREAD CRUMBS

1 TBSP FLOUR 1/8 TSP PEPPER 1/2 TSP GRATED ONION 1/2 CUP SWISS CHEESE, GRATED

COOK AND DRAIN GREEN BEANS. PLACE IN ANOTHER PAN: FLOUR, SALT, PEPPER, SUGAR,ONION, SOUR CREAM AND CHEESE. MIX OVER LOW HEAT FOR A SHORT TIME. POUR OVER BEANS IN CASSEROLE AND COVER TOP WITH BUTTERED BREAD CRUMBS. BAKE IN 350 OVEN ABOUT 20 MINUTES UNTIL BUBBLY. SERVES 5. Fresh Broccoli Bake From the kitchen of Catherine Richards, Alpha Omicron Pi 1 BUNCH BROCCOLI (COOKED AND DRAINED) 4 OZ OF SOUR CREAM 1 TBSP MELTED BUTTER

1 CAN CREAM OF MUSHROOM SOUP 1 CUP SHARP CHEDDAR CHEESE (GRADED) 1 ¼ CUP MILK

COMBINE THE SOUP, SOUR CREAM, BUTTER, AND MILK. IN A BAKING DISH, POUR THE MIXTURE OVER BROCCOLI AND TOP WITH THE CHEESE AND OPTIONAL CRACKER CRUMBS. BAKE AT 350 UNTIL BUBBLY. Fresh Cranberry Relish From the kitchen of Jessie Carzoli, Chi Omega 2 POUNDS FRESH CRANBERRIES 1/4 CUP GRAND MARNIER LIQUEUR

1 CUP SUGAR 1 ORANGE, ZESTED AND JUICED

PLACE ALL THE INGREDIENTS IN THE BOWL OF A FOOD PROCESSOR, PULSE SEVERAL TIMES TO BREAKDOWN THE CRANBERRIES AND INCORPORATE THE INGREDIENTS; IT SHOULD STILL BE A BIT CHUNKY. ALLOW THE CRANBERRY RELISH TO SIT AT ROOM TEMPERATURE FOR AT LEAST 30 MINUTES, SO THE FLAVORS CAN MARRY. Fried Corn From the kitchen of Emily McGuire, Kappa Kappa Gamma 12 TO 15 EARS OF SWEET CORN 4 TBSP BUTTER

1/2 CUP SWEET MILK OR MORE SALT AND BLACK PEPPER TO TASTE

SHUCK THE CORN AND REMOVE THE SILK. WASH EARS IN COLD WATER AND DRAIN. IN A LARGE PAN (SUCH AS A DISHPAN), HOLD EACH EAR BY

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Side Dishes THE BIG END, RESTING THE TIP ON THE BOTTOM OF THE PAN. USING A SHARP KNIFE AND SAWING MOTION, CUT JUST THE TOPS OFF THE KERNELS INTO THE PAN. DON'T CUT OFF WHOLE KERNELS. TURN THE KNIFE OVER AND WITH THE BLUNT EDGE OF THE BLADE, SCRAPE THE PULP AND MILK FROM THE REMAINING KERNEL HULLS INTO THE PAN. SCRAPE WITH A OWNWARD MOTION UNTIL THE KERNEL HULLS ARE EMPTY. PUT THE CORN, BUTTER, AND A FEW TBSP OF MILK INTO A HEAVY SKILLET. DON'T COVER. HEAT MIXTURE UNTIL IT COOKS GENTLY WITHOUT SPLATTERING. MUCH OF THE LIQUID WILL COOK OUT IN ABOUT 15 MINUTES. AS CORN BEGINS TO DRY, ADD MILK A LITTLE AT A TIME TO KEEP CORN MOIST BUT NOT SOUPY. YOU MAY NOT USE ALL OF THE MILK. USE A SPATULA TO STIR AND TURN MIXTURE EVERY 5 TO 10 MINUTES TO PREVENT BURNING. WHEN THE CORN IS COMPLETELY DONE, ADD SALT AND PEPPER TO TASTE. CONTINUE TO TURN MIXTURE, ALLOWING IT TO STICK SLIGHTLY AND FRY BETWEEN TURNINGS. CONTINUE UNTIL MIXTURE IS GOLDEN BROWN. COOK TIME WILL VARY WITH THE AMOUNT AND TENDERNESS OF THE CORN. ALLOW ABOUT 45 MINUTES.

Fried Green Tomatoes From the kitchen of Kelli Degnan, Phi Mu 2 POUNDS GREEN TOMATOES IN 1/4 INCH THICK SLICES VEGETABLE OIL

1-1/2 CUPS (350 ML) CORNMEAL SALT AND PEPPER -- TO TASTE

DREDGE TOMATO SLICES IN CORNMEAL. POUR OIL TO DEPTH OF 1/4 INCH INTO A LARGE HEAVY SKILLET. FRY TOMATO SLICES, A FEW AT A TIME, IN HOT OIL OVER MEDIUM HEAT 2 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED. DRAIN ON PAPER TOWELS. SPRINKLE WITH SALT AND PEPPER TO TASTE. SERVE IMMEDIATELY. Fried Rice (Chinese) From the kitchen of Alice Walkup, Zeta Tau Alpha 1/2 C. COOKED CHICKEN (OR HAM, PORK, TURKEY, SEAFOOD, ETC) 2 BEATEN EGGS 1/4 C. SOY SAUCE 1/2 C. FRESH/COOKED PEAS OR OTHER VEGETABLE (OPTIONAL)

2 TBSP BUTTER 2 C. COOKED RICE 2 CHOPPED FINE GREEN ONIONS (OPTIONAL)

CUT MEAT INTO VERY SMALL PIECES. PUT STOVE ON MEDIUM HEAT. MELT BUTTER IN FRYING PAN OR WOK. ADD BEATEN EGGS AND STIR TO KEEP COOKED EGG PIECES SMALL. STIR IN RICE AND MEAT, MIXING THOROUGHLY. ADD SOY SAUCE AND STIR UNTIL COLOR OF RICE IS FAIRLY UNIFORM/ ADD VEGETABLES AND CONTINUE TO COOK UNTIL HEATED THROUGH. MEAT AND VEGETABLES ARE OPTIONAL. YOU MAY ADD SEVERAL KINDS OR LEAVE THEM OUT ALL TOGETHER. Garlic Cheese Grits From the kitchen of Lauren King, Alpha Chi Omega 6-OZ. TUBE GARLIC CHEESE 4 C. WATER 1 C. UNCOOKED QUICK GRITS (NOT INSTANT)

6 OZ. JALAPENO CHEESE (TUBE OR BLOCK) 1 TSP. SALT 1/4 C. BUTTER

SLICE OR TEAR CHEESE INTO SMALL PIECES. BRING SALTED WATER TO A BOIL; SLOWLY ADD GRITS. BRING TO A SECOND BOIL; REDUCE HEAT AND COOK OVER MEDIUM HEAT FOR 5 MINUTES, STIRRING OFTEN. ADD CHEESE AND BUTTER TO GRITS, STIRRING UNTIL MELTED AND BLENDED. POUR IN AN UNGREASED 2-QUART CASSEROLE; BAKE UNCOVERED FOR 30 MINUTES AT 350 DEGREES. SERVES 6. Garlic Mashed Potatoes From the kitchen of Maribeth Tomberlin, Phi Mu & Brittany Wise, Alpha Delta Pi 8 TO 10 RED POTATOES-PEEL, CUT INTO FOURTHS, AND BOIL UNTIL DONE 1 8 OZ. CONTAINER OF SOUR CREAM (ROOM TEMP) 2 TSP SALT 1 TO 2 CUPS SHREDDED CHEDDAR CHEESE (OPTIONAL)

1 8 OZ. BLOCK OF CREAM CHEESE (ROOM TEMP) 1/2 CUP MELTED BUTTER OR MARGARINE SPRINKLE OF GARLIC POWDER

DRAIN POTATOES AND SMASH WITH MELTED BUTTER AND SALT. BEAT WITH MIXER TILL CREAMY. CONTINUE BEATING AND ADD ALL OTHER INGREDIENTS (EXCEPT CHEESE). SPREAD INTO A MEDIUM TO LARGE CASSEROLE DISH THAT HAS BEEN RUBBED WITH MARGARINE. BAKE 30 MINUTES AT 350 DEGREES. SPRINKLE TOP WITH CHEESE DURING LAST 10 MINUTES OF BAKING. (SERVES 8 TO 10). YOU CAN DOUBLE THIS RECIPE AND IT STILL FITS INTO A 9 X 12 GLASS CASSEROLE PAN. THIS RECIPE CAN BE MADE UP TO 48 HOURS IN ADVANCE. JUST COVER AND REFRIGERATE. REMOVE FROM REFRIGERATOR ABOUT 30 MINUTES BEFORE BAKING. Garlic Potato Tapa From the kitchen of Katie Ramey, Delta Gamma 1 TBSP. GREY POUPON DIJON MUSTARD 2 GARLIC CLOVES, MINCED 3 LB. POTATOES, PEELED, CUT INTO 1-INCH CUBES, COOKED AND COOLED

1/3 CUP MIRACLE WHIP DRESSING 1 TSP. GROUND BLACK PEPPER 1/4 CUP GREEN ONION SLICES

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Side Dishes COMBINE MUSTARD, DRESSING, GARLIC AND PEPPER IN A LARGE BOWL. LEAST 1 HOUR BEFORE SERVING

ADD POTATOES AND ONIONS; MIX LIGHTLY AND COVER. REFRIGERATE AT

Grandma's Famous Baked Macaroni-N-Cheese From the kitchen of Amelia Denson, Delta Delta Delta 4 CUPS COOKED ELBOW MACARONI, DRAINED 3 EGGS, BEATEN 4 TBSP BUTTER, CUT INTO PIECES 1 CUP MILK

2 CUPS GRATED CHEDDAR CHEESE ½ CUP SOUR CREAM ½ TSP SALT

PREHEAT OVEN TO 350 DEGREES F. ONCE YOU HAVE THE MACARONI COOKED AND DRAINED, PLACE IN A LARGE BOWL AND WHILE STILL HOT AND ADD THE CHEDDAR. IN A SEPARATE BOWL, COMBINE THE REMAINING INGREDIENTS AND ADD TO THE MACARONI MIXTURE. POUR MACARONI MIXTURE INTO A CASSEROLE DISH AND BAKE FOR 30 TO 45 MINUTES. TOP WITH ADDITIONAL CHEESE, IF DESIRED. Great-Grandmother's Sweet Potato Pudding From the kitchen of Katherine Hicks, Alpha Xi Delta 1 PINT GRATED RAW SWEET POTATOES 1 1/2 CUP SUGAR 1 TBSP FLOUR 1/2 TSP SALT 1/2 TSP NUTMEG

1 PINT MILK 3 EGGS, BEATEN 1/2 CUP BUTTER 1 TSP CINNAMON 1/2 TSP ALLSPICE

MIX ALL INGREDIENTS TOGETHER AND BAKE IN DEEP OVEN DISH FOR 2 TO 3 HOURS IN MODERATE OVEN (350 DEGREES). DURING BAKING. WHEN DONE, LAY MARSHMALLOWS ACROSS TOP AND PLACE IN OVEN TO BROWN SLIGHTLY.

STIR OCCASIONALLY

Green Bean and Corn Casserole From the kitchen of Melanie Cain, Delta Delta Delta & Brittany Hobbs, Alpha Chi Omega 1 CAN WHOLE WHITE CORN 1 CAB CREAM OF CELERY SOUP 1 CUP SHREDDED CHEESE 1 TUBE OF RITZ CRACKERS 1/3 CUP SLIVERED ALMONDS

1 CAN FRENCH GREEN BEANS 1/2 CUP SOUR CREAM 1/2 CUP FRIED ONIONS 1/2 CUP BUTTER

DRAIN AND MIX VEGGIES. SPRAY DISH AND ADD VEGGIES. MIX SOUR CREAM, SOUP, CHEESE, AND ONIONS. SPREAD OVER VEGGIES. MIX WITH CRUSHED CRACKERS AND ALMONDS. SPRINKLE OVER MIXTURE AND BAKE FOR 45 MINUTES AT 350 DEGREES.

MELT BUTTER

Green Bean Casserole From the kitchen of Kristen Hanson, Phi Mu ; Abby Johnson, Chi Omega; Chelsea Avery, Delta Gamma; & Nikki Irvin, Phi Mu 2 CANS OF GREEN BEANS 1 CAN OF FRENCH'S DRIED ONION TOPPING

1 CAN OF CREAM OF MUSHROOM SOUP

DRAIN THE GREEN BEANS AND MIX THEM WITH THE MUSHROOM SOUP. UTES. COVER WITH ONION TOPPING AND BAKE UNTIL GOLDEN BROWN.

PLACE IN A CASSEROLE DISH AND BAKE AT 325 DEGREES FOR 30 MIN-

Green Bean Casserole From the kitchen of Kelsey Weir, Gamma Phi Beta & Abbie Houser, Alpha Xi Delta 1 CAN (10 3/4 OZ) CAMPBELL'S CREAM OF MUSHROOM SOUP 1 TSP SOY SAUCE 4 CUPS COOKED CUT GREEN BEANS MIX SOUPS, MILK, SOY SAUCE, PEPPER, BEANS, AND 2/3 CUP ONIONS IN 1 HOT. STIR, THEN SPRINKLE WITH REMAINING ONIONS. BAKE FOR 5 MINUTES.

1/2 CUP MILK DASH PEPPER 1 1/3 CUPS FRENCH'S FRENCH FRIED ONIONS 1/2 QT CASSEROLE DISH. BAKE AT 350 FOR 25 MINUTES, OR UNTIL

Green Beans A Go Go From the kitchen of Brittany Leiter, Delta Gamma 1 LB. PACKAGE OF FROZEN CUT GREEN BEANS 3 OZ. BAG ROASTED GARLIC ALMONDS

2.8 OZ. PACKAGE OF PRE-COOKED BACON (CUT INTO SMALL PIECES) 16 OZ. BALSAMIC VINAIGRETTE

COOK THE GREEN BEANS JUST LIKE IT SAYS ON THE PACKAGE. DRAIN OUT THE WATER. STIR IN THE BACON AND ALMONDS RIGHT AWAY. TOSS

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Side Dishes WITH BALSAMIC VINAIGRETTE UNTIL LIGHTLY COATED AND SERVE.

SERVES ABOUT 24. TAKES LESS THAN 10 MINUTES!

Green Beans with Almonds From the kitchen of Christy Sellers, Alpha Delta Pi 1 1/2 LBS. GREEN BEANS 1/2 LB. BACON, CRUMBLED 1/4 TSP. GARLIC POWDER

1/2 LB. BUTTER 1/4 CUP SLICED ALMONDS 1/4 TSP. SALT

SNAP OFF TOUGH END AND REMOVE STRINGS FROM BEANS. CUT INTO HALVES AND COOK, COVERED IN 1 INCH BOILING WATER FOR 20 MINUTES OR UNTIL TENDER. DRAIN. MELT BUTTER IN A SAUCEPAN, ADD BACON, ALMONDS, GARLIC POWDER, AND SALT. POUR OVER GREEN BEANS, TOSS, AND SERVE AT ONCE. Green Rice From the kitchen of Catherine Richards, Alpha Omicron Pi 16 OZ PACKAGE FROZEN BROCCOLI (CUT) ¾ CHOPPED ONIONS 1 CAN CREAM OF CHICKEN SOUP 1 STICK MARGARINE (MELTED) ½ CAN WATER (USING ONE OF SOUP CANS)

2 CUPS UNCOOKED MINUTE RICE ¾ CHOPPED CELERY 1 CAN CREAM OF MUSHROOM SOUP 1, 8 OZ JAR OF CHEESE WHIZ

SAUTEE THE CELERY AND ONIONS IN THE MARGARINE TILL THE BUTTER IS CLEAR. MIX ALL THE OTHER INGREDIENTS TOGETHER EXCEPT FOR THE CHEESE WHIZ. PLACE THE MIXTURE IN A PYREX DISH AND ADD THE CHEESE WHIZ ON TOP. COVER THE DISH WITH FOIL AND BAKE AT 375 FOR 45 MINUTES. Greenbean Casserole From the kitchen of Christen Ridley, Alpha Omicron Pi 2 CANS OF FRENCH STYLE GREEN BEANS SWEET & LOW SALT & PEPPER MIXED CHEESES SHREDDED

BUTTER SOUR CREAM 1 CAN OF FRIED ONIONS

IN A CASSEROLE DISH, MELT ABOUT 1 TBP OF BUTTER AND 1 PACKAGE OF SWEET & LOW, DRAIN THE GREEN BEANS. ADD BEANS, & ABOUT 2 TBSP OF SOUR CREAM, SALT & PEPPER, COVER THE CASSEROLE WITH THE CHEESE. COOK FOR ABOUT 10 MINUTES THEN ADD THE FRIED ONIONS AND COOK FOR ABOUT ANOTHER 10 MINUTES. (UNTIL THE ONIONS ARE GOLDEN) Hash Brown Casserole From the kitchen of Heather Davies, Delta Delta Delta ; Claire Meadows, Chi Omega; Peyton Buckelew, Kappa Kappa Gamma; Tiffany Darling, Delta Gamma; 32 OZ. BAG OF SHREDDED HASH BROWNS 10 OZ. CREAM OF CHICKEN SOUP 1 CUP SOUR CREAM

1/2 MELTED BUTTER 8 OZ. SHREDDED CHEDDAR CHEESE 1/2 GRATED ONION

PEPPER TO TASTE

COMBINE ALL INGREDIENTS AND PLACE IN A CASSEROLE DISH. BAKE AT 350 DEGREES FOR 45 MINUTES TO AN HOUR. Hashbrown Casserole From the kitchen of Mallory Appleton, Alpha Gamma Delta ; Kristen Garner, Phi Mu; Lesley Williams, Alpha Omicron Pi; & Candice Boller, Zeta Tau Alpha; 2 POUND BAG FROZEN HASH BROWN POTATOES 1 10 OZ. PACKAGE GRATED SHARP CHEDDAR CHEESE 1 TSP. SALT 1 CUP SOUR CREAM THAW HASH BROWNS AND THEN SPREAD ON THE BOTTOM OF A TURE OVER. TOP WITH CHEESE. BAKE AT 350* FOR 1 HOUR.

1 MEDIUM ONION CHOPPED 1 CAN CREAM OF CHICKEN SOUP 1/2 TSP. PEPPER 9X13 DISH. MIX ALL OTHER INGREDIENTS IN A LARGE BOWL. SPREAD THE MIX-

Hay and Straw From the kitchen of Tiffany Miller, Phi Mu 2 PACKAGES OF SPINACH FETTUCCINI (FRESH) 1 BOX BIRD'S EYES PEAS

1 PACKAGE REGULAR WHITE FETTUCCINI (FRESH) 1 BOX MUSHROOMS SLICED

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Side Dishes 1/4 POUND PROSCUITTO DELI ROMANO PECORINO CHEESE GRATED 2 CUPS HEAVY CREAM

4 CLOVES GARLIC 4 TBSP. BUTTER 1/4 CUP OLIVE OIL

PUT BUTTER AND OLIVE OIL IN A PAN AND MELT IT. SAUTE BUTTER, MUSHROOMS, AND GARLIC. RIGHT AS GARLIC TURNS BROWN TAKE IT OUT OF PAN AND PLACE ON A DISH. TAKE A LITTLE AMOUNT OF BUTTER AND SPREAD OVER BOTTOM OF PAN. CUT PROSCUITTO INTO 1/2 INCH STRIPS, PLACE IN PAN AND MIX AROUND. LET IT SHRIVEL A LITTLE. POUR 2 CUPS HEAVY CREAM INTO THIS PAN ALONG WITH THE DEFROSTED PEAS, MUSHROOMS, GARLIC, AND 1 CUP ROMANO CHEESE. STIR UNTIL HOT ON MEDIUM BUT DO NOT LET IT BOIL. START COOKING PASTA AND LET COOK FOR 5 MINUTES. WHEN PASTA IS DONE STRAIN, AND THEN ADD ALL INGREDIENTS TO THE SAME PAN. ENJOY!!!!! Herbed Garlic Potatoes From the kitchen of Caroline Mears, Kappa Delta 1 ¾ LBS NEW RED POTATOES, SCRUBBED 2 TBSP MINCED GARLIC 1 TSP SEASONED SALT

1/3 CUP BUTTER, MELTED 2 TSP DRIED PARSLEY 1 TSP PAPRIKA

PREHEAT OVEN TO 425º F. CUT EACH POTATO INTO QUARTERS AND PLACE IN A MICROWAVE-SAFE 9-INCH SQUARE BAKING DISH. COMBINE BUTTER, GARLIC, PARSLEY, SEASONED SALT AND PAPRIKA IN A SMALL BOWL AND MIX WELL. POUR EVENLY OVER POTATOES. MICROWAVE ON HIGH, STIRRING OCCASIONALLY, UNTIL POTATOES ARE TENDER, ABOUT 10 MINUTES. BAKE UNTIL GOLDEN, ABOUT 6 MINUTES. Hildys Pineapple Casserole From the kitchen of Lily Rudd, Kappa Kappa Gamma 1 20 OZ. CHUNK PINEAPPLE, (SAVE 3T JUICE) DRAINED 3 TBSP FLOUR ¼ C. MARGARINE, MELTED

½ C. SUGAR 1 C. SHREDDED SHARP CHEESE ½ C. RITZ CRACKERS, CRUSHED

COMBINE FIRST FOUR INGREDIENTS AND TOP WITH MELTED MARGARINE AND CRUSHED RITZ. BAKE AT 350 FOR 30 MINUTES OR UNTIL BUBBLY. Homemade Cheesy Mac From the kitchen of Caitlin Burns, Phi Mu 4 CUPS COOKED ELBOW MACARONI, DRAINED 3 EGGS, BEATEN 4 TBSP BUTTER, CUT INTO PIECES 1 CUP MILK

2 CUPS GRATED CHEDDAR CHEESE 1/2 CUP SOUR CREAM 1/2 TSP SALT

PREHEAT OVEN TO 350 DEGREES. ONCE MACARONI IS COOKED AND DRAINED, PLACE IN A LARGE BOWL AND WHILE STILL HOT, ADD CHEDDAR. IN A SEPARATE BOWL, COMBINE THE REMAINING INGREDIENTS AND ADD THE MACARONI MIXTURE. POUR MIXTURE INTO A CASSEROLE DISH AND BAKE FOR 30-45 MINUTES. TOP WITH ADDITIONAL CHEESE, IF DESIRED. Honey Bananas From the kitchen of Megan Mason, Phi Mu 6 BANANAS, PEELED 1/2 TSP GROUND CINNAMON 3 TBSP HONEY

2 TBSP LEMON JUICE 2 TBSP MARGARINE

BRUSH BANANAS WITH LEMON; SPRINKLE WITH CINNAMON. MELT MARGARINE IN LARGE NONSTICK SKILLET OVER MEDIUM HEAT; STIR IN HONEY. ADD BANANAS AND COOK 3 TO 4 MINUTES OR UNTIL BANANAS ARE THOROUGHLY HEATED, TURNING ONCE. SERVE IMMEDIATELY. SERVE WITH PORK OR CHICKEN. Hot Pineapple From the kitchen of Ashley Wachs, Alpha Gamma Delta & Morgan Baldwin, Delta Gamma 2 LARGE CANS CRUSHED PINEAPPLE (DRAINED) 1/2 CUP SUGAR 1 STICK OLEO

1/2 CUP FLOUR 1 CUP RITZ CRACKERS CRUSHED) 2 CUPS GRATED CHEESE

DRAIN PINEAPPLE AND PUT IN BAKING DISH. MIX FLOUR AND SUGAR AND SPRINKLE OVER PINEAPPLE. TOP WITH CHEESE, CRACKERS AND OLEO. BAKE AT 350 UNTIL BUBBLY.

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Side Dishes Hunter's Hash From the kitchen of Maggie Lamb, Delta Zeta 1 POUND LEAN GROUND BEEF 4 LARGE POTATOES, PEELED AND DICED

1 LARGE ONION, DICED 1 (10 FLUID OZ) BOTTLE WORCESTERSHIRE SAUCE

SALT AND PEPPER TO TASTE

BROWN BEEF AND ONION IN A LARGE SAUCEPAN OVER MEDIUM HIGH HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN FAT, ADD POTATOES AND WORCESTERSHIRE SAUCE. SEASON WITH SALT AND PEPPER TO TASTE. REDUCE HEAT TO MEDIUM LOW, COVER AND SIMMER FOR 30 MINUTES, OR UNTIL POTATOES ARE TENDER. JR's Red Beans & Rice From the kitchen of Christen Ridley, Alpha Omicron Pi 1 CUP RED BEANS 3 CUPS WATER 1 RIB CELERY CHOPPED 1 MEDIUM ONION CHOPPED & RICE

WASHED & DRAINED 1 CLOVE OF GARLIC CHOPPED 1 LARGE BAY LEAF CRUSHED

COOK BEAN IN WATER. SEASON WITH SALT & BACON DRIPPINGS, HAM. COOK 1 1/2 TO 2 HOURS. ADD ONION, GARLIC, CELERY & BAY LEAF. CONTINUE TO COOK OVER LOW HEAT FOR 1/2 TO 1 HOUR. IF BEANS BECOME TO DRY, ADD WATER. WE COOK IT ALL DAY. SERVE ON MOUNDS OF RICE. Lesli and Blair's Famous Macaroni Bake From the kitchen of Blair Bledsoe, Alpha Gamma Delta 1 (8-OZ.) PACKAGE ELBOW MACARONI 1 CUP SOUR CREAM 3/4 TSP SALT 1 TBSP MINCED ONION

1/2 LB. MONTEREY JACK OR AMERICAN CHEESE, SHREDDED 1/4 CUP BUTTER OR MARGARINE 1/4 TSP PEPPER

PREHEAT OVEN TO 350. GREASE A 2-QUART CASSEROLED DISH. ENTS. COVER AND BAKE 30 MINUTES. MAKES 8 SERVINGS.

COOK MACARONI AS LABEL DIRECTS; DRAIN. IN CASSEROLE DISH STIR ALL INGREDI-

Low-Fat and Yummy Potato-Broccoli Casserole From the kitchen of Amelia Denson, Delta Delta Delta 2 POUNDS BAKING POTATOES, HALVED 1/2 CUP DICED ONION 1 1/2 TSP CHOPPED FRESH OR 1/2 TSP DRIED DILL 1/8 TSP GROUND RED PEPPER COOKING SPRAY

1 CUP CHOPPED BROCCOLI 1/2 CUP PART-SKIM RICOTTA CHEESE 1/2 TSP SALT 1 (8-OZ) CONTAINER FAT-FREE SOUR CREAM 3/4 CUP SHREDDED REDUCED-FAT SHARP CHEDDAR CHEESE

PREHEAT OVEN TO 375 . PLACE POTATOES IN A SAUCEPAN; COVER WITH WATER. BRING TO A BOIL. REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER. DRAIN POTATOES IN A COLANDER OVER A BOWL, RESERVING 1 CUP COOKING LIQUID. RETURN POTATOES AND LIQUID TO PAN; MASH WITH A POTATO MASHER UNTIL SLIGHTLY CHUNKY. ADD CHOPPED BROCCOLI AND NEXT 6 INGREDIENTS (BROCCOLI THROUGH SOUR CREAM) TO PAN, AND STIR WELL. SPOON POTATO MIXTURE INTO AN 11- X 7-INCH BAKING DISH COATED WITH COOKING SPRAY; BAKE AT 375 FOR 35 MINUTES. SPRINKLE WITH CHEDDAR CHEESE; BAKE AN ADDITIONAL 5 MINUTES OR UNTIL CHEESE MELTS. Mac and Cheese (no box for me please!) From the kitchen of BJ Agnew, Chi Omega 8 OZ. UNCOOKED MACARONI 1/2 CUP MILK 2 CUPS GRATED, SHREDDED CHEDDAR CHEESE

1 STICK OF BUTTER 2.5 CUPS OF FLOUR

IN ONE POT, BOIL WATER THEN ADD MACARONI AND COOK REQUIRED TIME. WHEN FINISHED, DRAIN IN COLANDER. WHILE NOODLES ARE IN COLANDER. USE THE POT TO MELT BUTTER AND MIX IN MILK ADD FLOUR WHICH COOKS AND THICKENS FOR 5-8 MINUTES STIRRING ON MEDIUM HEAT. ADD MORE MILK AS NEEDED AND STIR IN CHEESE. ADD CHIVES IF DESIRED, THEN ADD COOKED MACARONI.

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Side Dishes Mac N Cheese Casserole From the kitchen of Kelli Degnan, Phi Mu & Sarah Malik, Delta Gamma 1/2 CUP CHOPPED YELLOW ONION 3 TBSP BUTTER 2 TSP MUSTARD 1/2 CUP MILK 1 LB WISCONSIN COLD PACK CHEDDAR CHEESE (OR OTHER SHARP CHEDDAR CHEESE) SHREDDED SALT AND FRESHLY GROUND PEPPER TO TASTE 1/2 LB ELBOW MACARONI OR OTHER SMALL PASTA SHAPE, COOKED ACCORDING TO THE PACKAGE DIRECTIONS 1-1/2 CUPS BROCCOLI FLORETS, BOILED 3 MINUTES, DRAINED, AND COARSELY CHOPPED 1/3 CUP CRUSHED SALTINE CRACKERS SAUTE THE ONIONS IN 2 TBSP OF THE BUTTER IN A LARGE HEAVY SAUCEPAN OVER MODERATE HEAT UNTIL SOFT BUT NOT BROWN. ADD THE MUSTARD, CHEESE, MILK, SALT, AND PEPPER, AND STIR UNTIL THE CHEESE IS MELTED AND THE SAUCE IS SMOOTH. STIR IN THE COOKED MACARONI AND POUR HALF OF THE MIXTURE INTO A BUTTERED 3 QUART BAKING DISH. ARRANGE THE BROCCOLI ON TOP, AND COVER WITH THE REMAINING MACARONI MIXTURE. MELT THE REMAINING BUTTER IN A SMALL SAUCEPAN AND MIX WITH THE CRACKER CRUMBS. SPRINKLE THE CRACKER CRUMBS ON TOP OF THE MACARONI AND CHEESE AND BAKE IN A PREHEATED 375 DEGREE F OVEN FOR 25 TO 30 MINUTES, UNTIL IT IS BUBBLING AND BROWN. Macaroni and Cheese From the kitchen of Emily McGuire, Kappa Kappa Gamma & Jessica Kidd, Gamma Phi Beta 8 OZ PACKAGE LARGE MACARONI 1 TSP SALT 8 OZ BLOCK SHARP CHEDDAR CHEESE (SHREDDED) 6 LARGE EGGS, LIGHTLY BEATEN MIX SALT AND PEPPER WITH CRUSHED CRACKERS. LOWED BY CHEESE (ABOUT 1/3 FOR EACH LAYER). LET STAND 10 MINUTES BEFORE SERVING.

16 SALTINE CRACKERS, FINELY CRUSHED 1 TSP SEASONED PEPPER (OR REGULAR PEPPER) 8 OZ BLOCK EXTRA SHARP CHEDDAR CHEESE (SHREDDED) 4 CUPS MILKS LIGHTLY GREASE A 13X9 BAKING DISH AND BEGIN TO LAYER MACARONI, THEN CRACKERS FOLREPEAT TWICE. WHISK TOGETHER EGGS AND MILK AND POUR OVER THE TOP OF THE MIXTURE.

Maple Baked Apples From the kitchen of Kathryn Nix, Kappa Delta 4 LARGE MACINTOSH APPLES CINNAMON 2 TBSP BUTTER OR MARGARINE BROWN SUGAR 1/2 TSP CINNAMON

1 BANANA 1/4 TSP GROUND CLOVES 1/3 CUP CHOPPED PECANS OR WALNUTS 1/2 MAPLE SYRUP

CUT APPLES IN HALF AND CORE. MICROWAVE ON HIGH FOR TWO MINUTES (COVERED WITH PLASTIC WRAP).FILL CENTER WITH SLICE OF BANANA. PRESS BROWN SUGAR OVER BANANA SLICES; PRESS NUTS INTO BROWN SUGAR. MICROWAVE ON HIGH FOR ANOTHER MINUTE. IN A SAUCEPAN, COMBINE SYRUP, BUTTER, CINNAMON AND CLOVES. BOIL FOR ONE MINUTE; POUR OVER APPLES AND SERVE. Mashed Potatoes From the kitchen of Anna Melton, Phi Mu & Kira Ledbetter, Alpha Gamma Delta 8-10 MEDIUM RED NEW POTATOES, SKIN ON 8 TBSP (1 STICK) BUTTER1/2 CUP SOUR CREAM

1/2 CUP HOT MILK SALT AND PEPPER TO TASTE

SLICE POTATOES 1/4 INCH THICK. COOK IN BOILING WATER FOR 15 MINUTES OR UNTIL FORK-TENDER. WHIP UNPEELED COOKED POTATOES WITH ELECTRIC MIXER; MIX UNTIL MODERATELY SMOOTH. DON'T OVER BEAT THEM; A FEW LUMPS ARE NICE. ADD HOT MILK, BUTTER, AND SOUR CREAM. SALT AND PEPPER TO TASTE. WHIP UNTIL MIXED. ADJUST THICKNESS BY ADDING MORE MILK, IF DESIRED. Maw Maw Potatoes From the kitchen of Ashlyn Moore, Pi Beta Phi CAN OF NEW POTATOES SQUEEZE BUTTER

SPIKE (SPICE)

OPEN THE CAN OF NEW POTATOES AND DRAIN THE WATER OUT OF THE CAN. THEN EMPTY THE CAN INTO A MICROWAVE SAFE DISH AND SLICE THE POTATOES UNLESS YOU BUY THEM PRE-SLICED. SQUEEZE BUTTER ALL OVER THE POTATOES AND THEN ADD SPIKE...MAKE SURE THE MAJORITY OF THE POTATOES ARE COVERED BY BOTH. THEN PUT IN THE MICROWAVE FOR 3 MINUTES. TAKE OUT AND STIR. ADD MORE BUTTER AND SPIKE TO YOUR LIKING, IT MAY TAKE A FEW TIMES TO GET IT PERFECT, AND PUT BACK IN THE MICROWAVE FOR 3 MORE MINUTES. TAKE OUT AND STIR AND THEY ARE READY TO SERVE.

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Side Dishes Mexicorn Souffle From the kitchen of Lauren Marshall, Alpha Xi Delta 2 CANS CREAM CORN 4 BEATEN EGGS 1 SMALL JAR PIMENTO

1 PACK MARTHA WHITE MEXICAN CORNBREAD MIX 1 SMALL ONION, CHOPPED 1/2 CUP OIL

MIX ALL TOGETHER. PUT IN CASSEROLE DISH. COOK ABOUT 40-45 MINUTES AT 350, UNTIL TOP IS SLIGHTLY BROWN. Mother's Squash Casserole From the kitchen of Jill Moore, Gamma Phi Beta 1 POUND OF SQUASH 1 TBSP OF BUTTER 2 BEATEN EGGS RITZ CRACKERS

1 ONION CUT INTO CHUNKS SALT AND PEPPER TO TASTE 1/4 POUND MILD GRATED CHEESE

COOK THE ONION AND SQUASH IN A SAUCEPAN UNTIL TENDER. DRAIN IT AND MIX WITH THE BUTTER, SALT, PEPPER, AND CHEESE UNTIL THE MIXTURE IS CREAMY. PUT IN A 9 BY 13 GLASS DISH AND BAKE AT 350 FOR 40 MINUTES. WITH 10 MINUTES LEFT TO BAKE, TAKE IT OUT AND TOP IT WITH CRUMBLED RITZ CRACKERS THAT HAVE BEEN MIXED WITH BUTTER. Nanny’s Potato Casserole From the kitchen of Janye Hines, Alpha Omicron Pi 1 (2LB) BAG HASH BROWNS 1 CAN CREAM OF CHICKEN SOUP PEPPER TO TASTE 1 STICK MARGARINE

1-PINT SOUR CREAM 2 CUPS SHREDDED CHEDDAR CHEESE ½ CUP CHOPPED ONION 2 CUPS CRUSHED CORN FLAKES

THAW POTATOES AND COMBINE WITH ABOVE INGREDIENTS. MELT MARGARINE AND ADD TO FLAKES. SPREAD ON TOP AND BAKE AT 375 FOR 45 MINUTES. Nanny's Macaroni and Cheese From the kitchen of Lindsey Ferguson, Zeta Tau Alpha 2 CUPS MACARONI 1 TO 1 1/2 STICKS OF BUTTER 1 EGG

1 CUP GRATED CHEDDAR CHEESE SALT AND PEPPER ALMOST 1 CUP MILK

COOK MACARONI. IN A CASSEROLE DISH, PUT A LAYER OF MACARONI, COVER WITH CHEDDAR CHEESE, ADD SALT AND PEPPER AND ARRANGE SEVERAL PATS OF BUTTER ON TOP. REPEAT UNTIL ALL MACARONI IS GONE, STOPPING WITH CHEESE ON TOP. WHIP AN EGG IN A 1 CUP MEASURING CUP, FILL THE REST OF THE WAY WITH MILK. POUR MIXTURE OVER CASSEROLE AND BAKE AT 375 DEGREES UNTIL BROWN. Noodle Casserole From the kitchen of Christen Ridley, Alpha Omicron Pi HAMBURGER MEAT WORCESTERSHIRE SAUCE PEPPER NOODLES

2 SMALL CANS OF TOMATO SAUCE SALT GARLIC PEPPER OR SALT VELVEETA CHEESE

COOK THE HAMBURGER MEAT IN A SKILLET UNTIL DONE. WHILE THE MEAT IS COOKING SEASON IT WITH THE WORCESTERSHIRE SAUCE, SALT, PEPPER, GARLIC PEPPER. POUR THE 2 SMALL CANS OF TOMATO SAUCE IN AND LET IT COOK FOR A LITTLE WHILE. BOIL YOUR NOODLES, DRAIN THEM. IN A COVERED DISH PUT HALF OF THE HAMBURGER MIX IN THE BOTTOM OF THE BOWL, ADD NOODLES AND SLICES OF VELVEETA CHEESE. COVER THE NOODLE WITH REMAINING HAMBURGER MIX. ADD MORE VELVEETA TO THE TOP AND BAKE FOR ABOUT 30 MINUTES AT 350 DEGREES. Old Fashioned Macaroni and Cheese From the kitchen of Alisa Autterson, Alpha Chi Omega 2 CUPS MACARONI NOODLES 2 TBSP BUTTER 3 TBSP FLOUR

8 OZ BLOCK OF CHEESE SALT & PEPPER 1 EGG

MILK

PREHEAT OVEN TO 350 DEGREES. COOK THE MACARONI NOODLES IN MEDIUM POT AND DRAIN EXCESS WATER. MIX CHEESE, BUTTER, SALT & PEP-

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Side Dishes PER AND EGG (BEATEN) IN A POT. POUR FLOUR INTO MIXTURE AND STIR. BUTTER INSIDE OF A MEDIUM SIZED PYREX DISH. POUR EVERYTHING INTO BUTTERED DISH AND POUR JUST ENOUGH MILK IN SO THAT IT REACHES THE TOP OF THE DISH. BAKE IN OVEN AT 350 DEGREES FOR ONE HOUR. REMOVE DISH FROM THE OVER AND SPRINKLE A LITTLE EXTRA SHREDDED CHEESE ON THE TOP OF THE MACARONI AND COOK FOR 5 MORE MINUTES. REMOVE MACARONI AND LET COOL. SERVES 6-8 PEOPLE.

Orzo From the kitchen of Emily Goodman, Pi Beta Phi 1 BOX ORZO 1 CUP PARMESAN CHEESE

3 CANS CHICKEN BROTH 1 JAR OF PESTO (SCRAP TOP OIL OFF)

POUR BOX OF ORZO INTO A SAUCE PAN. ADD A QUARTER SIZE DROP OF OIL. COOK ON MEDIUM UNTIL 1ST GRAIN TURNS BROWN. CHICKEN BROTH IN AND LET ABSORB UNTIL IT BECOMES SOUPY, NOT RUNNY. MIX IN THE PARMESAN CHEESE AND PESTO.

POUR THE

Oven Roasted Asparagus with Thyme From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 1 1/2 POUNDS ASPARAGUS SPEARS 2 TSP OLIVE OIL 1/4 TSP DRIED THYME

1 LARGE GARLIC CLOVE, HALVED 1/2 TSP SALT 1/4 TSP FRESHLY GROUND PEPPER

PREPARE OVEN TO 400 DEGREES. SNAP OR CUT TOUGH ENDS FROM ASPARAGUS. RUB CUT SIDES OF GARLIC OVER A 13 BY 9 INCH BAKING DISH. ADD ASPARAGUS; DRIZZLE WITH OIL. SPRINKLE ASPARAGUS WITH SALT, THYME AND PEPPER. TOSS GENTLY. BAKE AT 400 DEGREES FOR 20 MINUTES, STIRRING ONCE. SERVES 4. FROM THE KITCHEN OF CHARLOTTE SHEEHY. Oven Roasted Red Potatoes with Rosemary and Garlic From the kitchen of Emily Goodman, Pi Beta Phi 1 1/2 LBS SMALL RED POTATOES (ABOUT 15), SCRUBBED AND DRIED 4-6 CLOVES GARLIC, CRUSHED

1/4 CUP EXTRA-VIRGIN OLIVE OIL 1 TBSP FRESH OR 1 TSP DRIED ROSEMARY

PREHEAT OVEN TO 350 DEGREES. PEEL A NARROW STRIP OF SKIN FROM THE MIDDLE OF EACH POTATO. IN A LARGE BOWL MIX GARLIC, OIL, AND ROSEMARY; ADD THE POTATO AND TOSS WELL. TRANSFER THE POTATOES TO A SHALLOW BAKING PAN AND ROAST UNTIL POTATOES ARE TENDER WHEN TESTED WITH THE TIP OF A KNIFE (40 MIN). SERVE HOT. Parmesan Squash From the kitchen of Amy Jacobson, Kappa Kappa Gamma 1 MEDIUM TO LARGE SIZED YELLOW SQUASH 1 CONTAINER OF GRATED PARMESAN CHEESE

1/2 STICK OF MARGARINE OR BUTTER

TO BEGIN MAKING PARMESAN SQUASH, FIRST SLICE THE SQUASH INTO THIN ROUND DISKS. THEN PLACE THESE DISK ON A FLAT COOKIE SHEET. NEXT, PLACE A VERY SMALL SLIVER OF BUTTER ONTO EACH DISK (THIS AMOUNT CAN VARY DEPENDING ON PERSONAL PREFERENCE.) THEN SPRINKLE PARMESAN CHEESE OVER EVERY SQUASH DISK (COMPLETELY COVERING EVERY DISK WITH A NICE THIN LAYER OF CHEESE IS SUGGESTED.) FINALLNALLY, PLACE COOKIE SHEET INTO A CONVENTIONAL OR TOASTER OVEN FOR 5-10 MINUTES ON BROIL AT 350 DEGREES OR UNTIL CHEESE IS A NICE LIGHT BROWN COLOR. THIS RECIPE IS AMAZINGLY QUICK AND EASY. ONE OR TWO SQUASHES WILL BE PLENTY FOR ONE OR TWO PEOPLE. THIS MAKES A GREAT SIDE DISH ESPECIALLY FOR THOSE WHO DON'T LIKE THE TASTE OF SQUASH VERY MUCH, BECAUSE IT HAS A UNIQUE FLAVOR. Party Potatoes From the kitchen of Kathryn Nix, Kappa Delta 4 LARGE POTATOES 4 OZ. FRENCH ONION DIP 3/4 TSP GARLIC SALT BUTTER

4 OZ. CREAM CHEESE, SOFTENED 3/4 TSP SALT 1/4 TSP PEPPER PAPRIKA

PEEL, CUBE AND BOIL THE POTATOES IN WATER UNTIL THEM SEEM DONE WHEN TESTED WITH A FORK. DRAIN. IN A MIXING BOWL, COMBINE COOKED POTATOES WITH SOFTENED CREAM CHEESE, THE FRENCH ONION DIP, SALT, GARLIC SALT AND PEPPER. USING AN ELECTRIC MIXER WORKS BEST. WHEN INGREDIENTS ARE THE CONSISTENCY YOU WANT, PLACE MIXTURE IN A CASSEROLE DISH. DOT TOP WITH BUTTER AND SPRINKLE WITH PAPRIKA. BAKE IN 350 DEGREE OVEN FOR 30-40 MINUTES, UNCOVERED.

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Side Dishes Pasta and Broccoli Salad From the kitchen of Courtney Sandifer, Phi Mu 1 CUP PENNE PASTA 1/4 CUP GRATED PARMESAN CHEESE

2 CUPS BROCCOLI FLORETS 2 TBSP. OLIVE OIL *OPTIONAL: LEMON WEDGE

SALT AND PEPPER TO TASTE

COOK PASTA IN BOILING, SALTED WATER FOR 7 MINUTES. THEN, ADD BROCCOLI AND COOK UNTIL BOTH PASTA AND BROCCOLI ARE TENDER (ABOUT 5 MIN). DRAIN AND RINSE UNDER COLD WATER. IN A SMALL BOWL, COMBINE PASTA, BROCCOLI, PARMESAN, AND 1/8 TEASPOON OF SALT AND PEPPER. ADD OLIVE OIL AND TOSS. IF DESIRED, SQUEEZE A LEMON WEDGE OVER SALAD JUST BEFORE EATING. ENJOY! Pat's Green Beans From the kitchen of Kathryn Nix, Kappa Delta 3 CANS ITALIAN GREEN BEANS 1/2 CUP BROWN SUGAR 4 PIECES UNCOOKED BACON

1/2 STICK MARGARINE, ROOM TEMPERATURE 3 GARLIC CLOVES, CHOPPED

DRAIN GREEN BEANS. MIX MARGARINE, BROWN SUGAR AND GARLIC TOGETHER AND HEAT ON THE STOVE FOR A COUPLE OF MINUTES. PLACE DRAINED BEANS IN A 9 X 13 CASSEROLE DISH, POUR HEATED MIXTURE OVER THE BEANS AND GENTLY MIX. PLACE BACON ON TOP AND BAKE FOR 350 DEGREES FOR 40 MINUTES, UNCOVERED. Pecan Wild Rice Pilaf From the kitchen of Laura Clark, Phi Mu 1 CUP WILD RICE 1 BOX WHEAT PILAF (DON'T USE SEASONING PACKET) 1 CUP DRIED CURRANTS, OR RAISINS 1/2 CUP CHOPPED ITALIAN PARSLEY GRATED ZEST OF 2 ORANGES 2 TBS. OF FRESH ORANGE JUICE

4 CUPS CHICKEN BROTH 1 CUP PECAN PIECES 1 BUNCH GREEN ONIONS, THINLY SLICED 1/2 CUP CHOPPED FRESH MINT LEAVES 2 TBSP. OLIVE OIL

IN A SAUCEPAN, BRING BROTH TO A BOIL. ADD WILD RICE TO BOILING BROTH. BRING BACK TO A BOIL, REDUCE HEAT TO MEDIUM LOW AND COOK, COVERED, FOR 50 MINUTES OR UNTIL IT JUST BEGINS TO POP OPEN. DRAIN, AND REMOVE TO A LARGE BOWL TO COOL DOWN. IN ANOTHER SAUCEPAN, BRING 2 1/4 CUPS OF WATER TO A BOIL. STIR IN THE PILAF, COVER AND BRING BACK TO A BOIL. REDUCE HEAT TO LOW, SIMMER 15 MINUTES, UNTIL PILAF IS TENDER. REMOVE FROM HEAT, LET REST 15 MINUTES AND ADD TO THE WILD RICE. ADD REMAINING INGREDIENTS AND TOSS WELL. SERVE AT ROOM TEMPERATURE. Pineapple Bake From the kitchen of Anne Kimbell Grant, Kappa Delta 2 (20 OZ) CANS SLICED PINEAPPLE IN JUICE, UNDRAINED 2/3 CUP SUGAR 1 CUP ROUND BUTTERY CRACKER CRUMBS

2 CUPS (8 OZ) SHREDDED SHARP CHEDDAR CHEESE 1/3 CUP ALL-PURPOSE FLOUR 1/4 CUP BUTTER MELTED

DRAIN SLICED PINEAPPLE, RESERVING 1/3 CUP OF JUICE. PLACE PINEAPPLE IN A LIGHTLY GREASED 11X7X1.5 INCH BAKING DISH; SPRINKLE WITH CHEESE. COMBINE RESERVED PINEAPPLE JUICE, SUGAR, AND FLOUR; POUR OVER CHEESE. COMBINE CRACKER CRUMBS AND BUTTER, AND SPRINKLE OVER FLOUR MIXTURE. BAKE AT 350 DEGREES FOR 25 MINUTES OR UNTIL BUBBLY. SERVE WITH TURKEY, HAM, PORK, OR CHICKEN. YIELD: 8 SERVINGS. Pineapple Casserole From the kitchen of Lauren Anthony, Delta Delta Delta & Valerie Malone, Kappa Kappa Gamma 1 (20 OZ.) CAN PINEAPPLE CHUNKS DRAINED (SAVE 3 TBSP. JUICE) 3 TBSP. FLOUR 1/2 STICK MARGARINE

1/2 CUP SUGAR 1 CUP SHREDDED CHEDDAR CHEESE RITZ CRACKERS

MIX SUGAR, FLOUR, CHEESE, JUICE. ADD PINEAPPLE. PUT IN GREASED CASSEROLE DISH. CUP CRUSHED RITZ CRACKERS. BAKE AT 350 FOR 30 MIN.

TOP WITH 1/2 STICK MELTED MARGARINE AND 1/2-3/4

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Side Dishes Potato Casserole From the kitchen of Anne Kimbell Grant, Kappa Delta ; Ashley Wachs, Alpha Gamma Delta; Alyson Presley, Phi Mu; Courtney Lawrence, Alpha Gamma Delta; & Christian Young, Phi Mu 1 TWO LB. PACKAGE FROZEN HASH BROWN POTATOES 1 CAN CREAM OF CHICKEN SOUP 1 CUP SOUR CREAM 1 T. SALT AND PEPPER MIX ALL INGREDIENTS DEGREES FOR 1 HOUR.

1 CUP ONION-CHOPPED 10 OZ. SHARP CHEDDAR CHEESE-GRATED 1/2 CUP BUTTER, MELTED 1 CAN FRENCH FRIED ONIONS

EXCEPT FRIED ONION RINGS. PLACE MIXTURE IN A CASSEROLE DISH. TOP WITH FRENCH FRIED ONIONS. BAKE AT 300 Potato Dumpling Casserole From the kitchen of Lauren Semanson, Phi Mu

2 CUPS MASHED POTATOES 2 EGGS (BEATEN) 1/8 TSP OF BLACK PEPPER 3 TBSP BUTTER 1 CUP LIGHT CREAM 1/2 CUP GRATED PARMESAN CHEESE

1 CUP ALL-PURPOSE FLOUR 1 1/2 TSP OF SALT 1 MEDIUM ONION (CHOPPED) 2 TBSP ALL-PURPOSE FLOUR 1 CUP CHICKEN BROTH 1/2 CUP SHREDDED JARLSBERG CHEESE

IN A MEDIUM BOWL, MIX TOGETHER THE MASHED POTATOES, 1 CUP FLOUR, EGGS, SALT AND PEPPER UNTIL WELL BLENDED. SPOON INTO A CLEAN PLASTIC BAG. BRING 5 QUARTS OF WATER TO A BOIL IN A LARGE POT. ADJUST HEAT SO THAT WATER BOILS VERY GENTLY. CUT A SMALL OPENING IN THE CORNER OF THE BAGGIE, AND SQUEEZE OUT DUMPLINGS INTO THE WATER, CUTTING WITH SCISSORS AT 1 INCH INTERVALS. LET THE DUMPLINGS SIMMER UNCOVERED UNTIL THEY FLOAT TO THE TOP. REMOVE WITH A SLOTTED SPOON, AND PLACE IN A 2 QUART BAKING DISH. KEEP WARM. PREHEAT THE OVEN TO 350 DEGREES. MELT BUTTER IN A SKILLET OVER MEDIUM HEAT. SAUTE ONION IN BUTTER UNTIL TENDER. BLEND IN 2 TABLESPOONS FLOUR UNTIL SMOOTH. POUR IN CREAM AND BROTH, AND COOK, STIRRING CONSTANTLY UNTIL THICKENED. REMOVE FROM HEAT AND STIR IN HALF OF THE PARMESAN CHEESE AND HALF OF THE JARLSBERG UNTIL SMOOTH. POUR OVER THE DUMPLINGS IN THE DISH. SPRINKLE REMAINING CHEESES OVER THE TOP. BAKE UNCOVERED FOR 45 MINUTES IN THE PREHEATED OVEN, UNTIL THE TOP IS GOLDEN BROWN AND SAUCE IS BUBBLY. Potatoes Au Gratin From the kitchen of Margaret Williams, Phi Mu 1 CUP HALF AND HALF 2 TBSP MARGARINE

1 PACKAGE (32 OZ.) HASH BROWN POTATOES (THAWED) ½ CUP CHEDDAR CHEESE (GRATED)

HEAT HALF AND HALF IN SAUCE PAN. ADD POTATOES AND MARGARINE. SIMMER SLOWLY UNTIL THICKENED. ING DISH. SPRINKLE WITH CHEESE. PLACE UNDER BROILER. BROIL UNTIL BROWN.

POUR INTO LIGHTLY GREASED BAK-

Provencal Tart From the kitchen of Laura Clark, Phi Mu 1 PACKAGE PILLSBURY PIE CRUSTS (2) 1 HEAPING TBSP. MINCED GARLIC 1 SMALL JAPANESE EGGPLANT, DICED SALT AND FRESHLY GROUND PEPPER, TO TASTE 1 TBSP. PARMESAN CHEESE

2 TBS. OLIVE OIL 1 SMALL ONION, DICED 2 PLUM TOMATOES, DICED 1 TSP. CHOPPED FRESH OR DRIED THYME

PREHEAT THE OVEN TO 375 DEGREES. PLACE EACH PIE CRUST ON A COOKIE SHEET. SLIGHTLY ROLL THE EDGE OF EACH CRUST UP ONTO ITSELF, TO FORM A SMALL LIP. LIGHTLY PRESS TO HOLD. BAKE THE TART SHELLS FOR 10 TO 15 MINUTES. WHILE THESE ARE BAKING, COMBINED THE VEGETABLES, SALT, PEPPER, THYME, AND OLIVE OIL IN A BOWL. COVER THE BAKED PIE SHELLS WITH THE VEGETABLES, AND SPRINKLE WITH PARMESAN. BAKE FOR 35-45 MINUTES UNTIL THE CRUST HAS BROWNED AND THE VEGETABLES HAVE COOKED. Ranch Beans From the kitchen of Ashley Wachs, Alpha Gamma Delta 1 LB. GROUND BEEF 1 CUP CATSUP 2 TBSP MUSTARD 2 CANS PORK AND BEANS

2 CUPS CHOPPED ONIONS 1 UP BROWN SUGAR 1 TBSP VINEGAR 1 CAN KIDNEY BEANS (DRAINED)

BROWN MEAT, DRAIN OFF EXCESS GREASE. COOK ONIONS WITH MEAT. DISH, AS IS, OR USE 2 POUNDS GROUND BEEF AND USE AS MAIN DISH)

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ADD EVERYTHING ELSE AND SIMMER FOR 1 HOUR. CAN BE USED AS SIDE

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Side Dishes Rice and Corn Casserole From the kitchen of Ellen Burge, Alpha Omicron Pi 1 (5 OZ.) PKG. YELLOW RICE 1 STICK OLEO (MELTED) 1/2 CUP GRATED CHEDDAR CHEESE

1 CAN CREAM OF CELERY SOUP 1 CAN GREEN GIANT MEXICORN (DRAINED)

COOK RICE ACCORDING TO DIRECTIONS ON PKG. ADD REMAINING INGREDIENTS EXCEPT CHEESE. MIX WELL. SPRINKLE CHEESE ON TOP. BAKE AT 350 DEGREES FOR 25 MINUTES. Rice Mushroom Casserole From the kitchen of Ashley Campbell, Phi Mu 1 CUP RICE 1 CAN CREAM OF MUSHROOM SOUP 3/4 STICK BUTTER

1 CAN BEEF CONSOMME SOUP 1 SMALL JAR SLICED MUSHROOMS

MIX ALL INGREDIENTS AND COOK AT 350 FOR 30 TO 45 MINUTES. Rin's Favorite Potatoes From the kitchen of Erin Stephan, Delta Zeta 1 PACKAGE FROZEN SHREDDED HASH BROWN POTATOES 1 PINT HALF & HALF

1 STICK BUTTER 1/2 CUP GRATED PARMESAN CHEESE

SALT AND PEPPER TO TASTE

PREHEAT OVEN TO 350 DEGREES. SPRAY A 9 X 13 INCH BAKING DISH WITH NO-STICK SPRAY. POUR IN POTATOES, HALF & HALF, CHEESE AND SLAT AND PEPPER AND STIR. DOT WITH BUTTER. COOK IN OVEN 1 - 1 1/2 HOURS. CAN ADD ONIONS, MUSHROOMS OR CHEDDAR CHEESE Roasted Garlic Mashed Potatoes From the kitchen of Brittney Wise, Alpha Delta Pi 6 CLOVES GARLIC 5 TBSP BUTTER SALT PEPPER

1 TBSP OLIVE OIL 1/3 - 2/3 CUP WARM MILK 1/2 CUP PARMESAN, GRATED

PREHEAT OVEN TO 400 DEGREES. PLACE GARLIC CLOVES ON A SMALL SQUARE OF ALUMINUM FOIL AND DRIZZLE WITH OLIVE OIL. WRAP FOIL AROUND GARLIC AND BAKE IN OVEN FOR 20 MINUTES OR UNTIL GOLDEN. IF YOU PREFER, PEEL THE POTATOES. QUARTER POTATOES AND COVER WITH WATER IN A LARGE POT. BRING TO A BOIL AND SIMMER UNTIL TENDER, ABOUT 15 MINUTES. DRAIN THE POTATOES AND RETURN TO HOT POT AND MASH WITH MASHER OR HAND HELD MIXER. MASH IN THE ROASTED GARLIC. MIX IN BUTTER, MILK AND SALT AND PEPPER. TRANSFER MASHED POTATOES TO AN OVEN PROOF DISH AND SPRINKLE TOP WITH PARMESAN. BAKE IN OVEN FOR 15 MINUTES OR UNTIL TOP IS GOLDEN. Roaster Vegetables From the kitchen of Stephanie Turner, Chi Omega 1 LARGE ONION 1 MEDIUM SIZE EGGPLANT 2 MEDIUM SIZE YELLOW SQUASH 2 FRESH TOMATOES 1/4 CUP OLIVE OIL (EXTRA VIRGIN OR VIRGIN) A GENEROUS SPRINKLING OF "CAVENDER'S" GREEK SEASONING

1 WHOLE HEAD FRESH GARLIC, BROKEN UP 2 MEDIUM SIZE ZUCCHINI 1 GREEN OR RED BELL PEPPER OR 1 EACH 2 POTATOES OR SEVERAL VERY SMALL RED POTATOES 2 TBSP ITALIAN SEASONING (LEAVES)

CUT ALL VEGETABLE INTO ABOUT 1 1/2 INCH CHUNKS. TOSS ALL TOGETHER IN A LARGE BOWL. SIDES. BAKE AT 350 DEGREES ABOUT 1 HOUR, OR UNTIL ALL VEGETABLES ARE FORK TENDER.

POUR OUT ONTO A BAKING SHEET WITH 1 INCH

Roomie Macaroni and Cheese From the kitchen of Danielle Ward, Zeta Tau Alpha 1 CUP ELBOW MACARONI, UNCOOKED 4 KRAFT 2% MILK SINGLES, CHOPPED

1/4 CUP MILK 1 TBSP KRAFT 100% GRATED PARMESAN CHEESE

COOK MACARONI AS DIRECTED ON PACKAGE. REMOVE FROM SAUCEPAN; DRAIN AND SET ASIDE. ADD MILK AND SINGLES TO SAUCEPAN. COOK ON LOW HEAT 2 TO 3 MINUTES OR UNTIL SAUCE COOKED THROUGH AND SINGLES ARE MELTED, STIRRING FREQUENTLY. RETURN MACARONI TO SAUCEPAN. ADD PARMESAN CHEESE; COOK UNTIL HEATED THROUGH FREQUENTLY. MAKES ENOUGH FOR YOU AND YOUR ROOMMATE :~)

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Side Dishes Sautéed Asparagus From the kitchen of Julie Carter, Alpha Omicron Pi FRESH ASPARAGUS FRESH LEMON JUICE MARGARINE PARMESAN CHEESE

FRESH GARLIC SALT EXTRA VIRGIN OLIVE OIL

ADD ENOUGH OLIVE OIL TO A SAUTÉ PAN TO COVER THE BOTTOM, AND BRING IT TO A MEDIUM-MEDIUM HIGH HEAT. THE TEMPERATURE OF THE OIL IS VERY IMPORTANT BECAUSE IF IT IS TOO HOT, THEN THE ASPARAGUS WILL FRY AND BURN QUICKLY. IF IT IS TOO COOL, THEN THE ASPARAGUS WILL NOT COOK CORRECTLY, AND THEY WILL BE OILY. ADD FRESH CHOPPED GARLIC TO THE PAN AND ALLOW IT TO COOK FOR ABOUT 2 MINUTES; DO NOT LET IT BURN. AFTER TRIMMING THE TIPS FROM THE ASPARAGUS, ADD IT TO THE PAN. ADD 1-2 TABLESPOONS OF MARGARINE TO THE ASPARAGUS. SQUEEZE THE JUICE OF ½ OF A LEMON OVER THE ASPARAGUS. ADD SALT TO TASTE, AND COVER. THE ASPARAGUS WILL TURN A BRIGHT GREEN COLOR WHEN THEY ARE COOKED THOROUGHLY. A BRIGHT GREEN COLOR SIGNIFIES CRISPIER ASPARAGUS, AND A YELLOW OR TAN COLOR SIGNIFIES A SOFTER CONSISTENCY. BLACK MEANS BURNT. REMOVE ASPARAGUS FROM PAN. SHAVE PARMESAN CHEESE OVER THE ASPARAGUS FOR PRESENTATION. Sautéed Portabellas From the kitchen of Julie Carter, Alpha Omicron Pi CHICKEN BROTH LEMON JUICE SALT & PEPPER MARGARINE

PORTABELLA MUSHROOM CAPS, SLICED FRESH GARLIC WHITE WINE OLIVE OIL

ADD ENOUGH OLIVE OIL TO A LARGE SAUTÉ PAN TO ALMOST COVER THE BOTTOM, AND BRING IT TO A MEDIUM-MEDIUM HIGH HEAT. THE TEMPERATURE OF THE OIL IS VERY IMPORTANT BECAUSE IF IT IS TOO HOT, THEN THE MUSHROOMS WILL FRY AND BURN QUICKLY. IF IT IS TOO COOL, THEN THE MUSHROOMS WILL NOT COOK CORRECTLY, AND THEY WILL BE OILY. ADD ENOUGH CHICKEN BROTH TO ABOUT DEPTH OF APPROXIMATELY 1/4”. ADD CHOPPED GARLIC TO THE PAN AND ALLOW IT TO COOK FOR ABOUT 2 MINUTES; DO NOT LET IT BURN. WITH THE BROTH AND GARLIC ADD ABOUT ONE TABLESPOON OF WHITE WINE (CHARDONNAY, CHENIN BLANC, OR SAUVIGNON BLANC). ADD THE SLICED MUSHROOMS TO THE PAN. ADD 1-2 TBSP OF MARGARINE TO THE MUSHROOMS. SQUEEZE THE JUICE OF ¼ OF A LEMON OVER THE MUSHROOMS. ADD SALT AND PEPPER TO TASTE, AND COVER. THE MUSHROOMS WILL SHRINK DOWN CONSIDERABLY, AND ARE FULLY COOKED WHEN THEY HAVE A CONSISTENT DARK GREY COLOR. Savory Mashed Root Vegetables From the kitchen of Jessie Carzoli, Chi Omega 3 POUNDS ASSORTED ROOT VEGETABLES, SUCH AS CARROTS, PARSNIPS, TURNIPS, AND RUTABAGA, COARSELY GROUND 4 GARLIC CLOVES 1 TSP SALT 2 CUPS HEAVY CREAM 1/2 CUP (1 STICK) UNSALTED BUTTER 1 HANDFUL FRESH THYME SPRIGS 1 HANDFUL FRESH ROSEMARY SPRIGS 2 BAY LEAVES KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1 BUNCH FRESH CHIVES, CHOPPED EXTRA-VIRGIN OLIVE OIL PLACE ALL THE VEGETABLES AND GARLIC IN A LARGE POT AND FILL WITH COOL WATER TO COVER; SEASON WITH A TEASPOON OF SALT. BRING TO BOIL OVER MEDIUM HEAT AND SIMMER FOR ABOUT 30 MINUTES, UNTIL THE VEGETABLES ARE VERY TENDER. WHILE THE VEGETABLES ARE COOKING, COMBINE THE HEAVY CREAM, BUTTER, AND HERBS IN A POT AND HEAT OVER LOW FLAME TO MELT THE BUTTER AND INFUSE THE HERB FLAVOR INTO THE CREAM – DO NOT ALLOW TO BOIL. SHUT OFF THE HEAT, COVER, AND LET STEEP UNTIL NEEDED. WHEN READY TO USE, REMOVE THE HERB STEMS AND THE BAY LEAVES. DRAIN VEGETABLES AND PUT THEM INTO A LARGE MIXING BOWL. MASH WITH A POTATO MASHER. STIR IN THE WARM CREAM MIXTURE AND MIX UNTIL THE LIQUID IS ABSORBED AND THE VEGETABLES ARE SMOOTH; SEASON WITH SALT AND PEPPER. PUT THE MASHED ROOT VEGETABLES IN A SERVING BOWL, GARNISH WITH CHOPPED CHIVES AND DRIZZLE WITH A HEALTHY DOSE OF OLIVE OIL. Shoe Peg Casserole From the kitchen of Courtney Sandifer, Phi Mu 1 CAN FRENCH GREEN BEANS 1 CAN CREAM OF CELERY SOUP 1/2 CUP SOUR CREAM 1/2 CUP SILVERED ALMONDS 1 STICK MARGARINE

1 CAN SHOE PEG CORN 1/2 CUP GRATED CHEDDAR CHEESE 1/2 CUP CHOPPED ONION 1 SLEEVE (ROLL) RITZ CRACKERS

TO BEGIN WITH, DRAIN THE GREEN BEANS AND CORN. MIX AND SPREAD THEM INTO A BAKING DISH. MIX CELERY, SOUP, CHEESE, SOUR CREAM, AND ONION TOGETHER. SPREAD OVER THE GREEN BEANS AND CORN. MELT THE MARGARINE, THEN SPREAD THE CRUSHED RITZ CRACKERS AND ALMONDS OVER THE TOP OF THE DISH. BAKE AT 350 DEGREES FOR 45 MINUTES. ENJOY!

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Side Dishes

Southern Macaroni and Cheese From the kitchen of Laura Spurr, Sigma Kappa 8 OZ. PKG. OF ELBOW MACARONI 2 EGGS, BEATEN 1 CUP OF HALF AND HALF MILK 1 TSP. WORCESTERSHIRE SAUCE TOPPING: CRUSHED CHEEZ-ITS AND 1 CUP GRATED CHEESE

2 CUPS GRATED SHARP CHEDDAR CHEESE 1 CUP OF MILK 2 TBSP S BUTTER OR MARGARINE SALT & PEPPER TO TASTE

COOK ELBOW MACARONI IN BOILING WATER FOR ABOUT 10 MINUTES AND DRAIN. RETURN TO POT AND ADD BUTTER AND CHEESE, MIXING UNTIL CHEESE IS PRETTY WELL MELTED. ADD OTHER INGREDIENTS. PUT INTO A 2 QT. GREASED CASSEROLE. TOP WITH CHEEZ ITS AND GRATED CHEESE. BAKE AT 350 FOR 30 MINUTES. Spinach Casserole From the kitchen of Margaret Williams, Phi Mu 3 BOXES (10OZ. EACH) FROZEN CHOPPED SPINACH 1 ENVELOPE DRY ONION SOUP MIX

1 CUP SOUR CREAM

THAW SPINACH, PRESS OUT WATER. MIX ALL INGREDIENTS. BAKE 20-25 MINUTES AT 325 DEGREES. SERVES 8-10. Spinach Madeline From the kitchen of Neel Heckle, Chi Omega 2 PACKAGES FROZEN CHOPPED SPINACH 2 TBSP FLOUR 1/2 CUP EVAPORATED MILK 1/2 TSP BLACK PEPPER 3/4 TSP GARLIC POWDER 6 OZ. ROLL JALAPENO CHEESE OR MEXICAN VELVEETA

4 TBSP BUTTER 2 TBSP CHOPPED ONION 1/2 CUP VEGETABLE LIQUOR 3/4 TSP CELERY SALT SALT TO TASTE 1 TSP WORCESTERSHIRE SAUCE

RED PEPPER TO TASTE

PREPARE SPINACH ACCORDING TO PACKAGE. DRAIN AND RESERVE LIQUOR. MELT BUTTER IN SAUCEPAN OVER LOW HEAT. ADD FLOUR, STIRRING UNTIL BLENDED BUT NOT BROWN. ADD LIQUOR AND EVAPORATED MILK SLOWLY, STIRRING. ADD SEASONINGS, ONION, AND CHEESE THAT HAS BEEN CUBED. STIR UNTIL MELTED. COMBINE WITH SPINACH. THIS MAY BE SERVED WITH BUTTERED BREAD CRUMBS SPRINKLED ON TOP. YOU MAY WANT TO ADD EXTRA SPINACH TO MAKE IT NOT SO RICH. FREEZES WELL. SERVES 5-6. Squash Casserole From the kitchen of Ashley Garner, Delta Zeta & Lauren Weatherford, Sigma Kappa 4 14-OZ. CANS OF YELLOW SQUASH WITH ONIONS, PARTIALLY DRAINED (YOU CAN USE FRESH SQUASH STEWED WITH ONIONS) 1 CAN OF CHICKEN SOUP 1 8-OZ. CAN OF SLICED WATER CHESTNUTS 8-OZ. SOUR CREAM SMALL JAR OF DICED PIMENTO 1 STICK OF BUTTER OR MARGARINE RITZ CRACKER CRUMBS (ABOUT 1 1/2 SLEEVES) COMBINE FIRST FIVE INGREDIENTS AND POUR INTO OVEN PROOF BAKING DISH SPRAYED WITH WITH MELTED BUTTER. BAKE AT 350 FOR 35-40 MINUTES.

PAM. TOP WITH CRUSHED CRACKERS AND DRIZZLE

Squash Casserole From the kitchen of Elizabeth Anderson, Chi Omega & Lauren Knowles, Sigma Kappa 2 LB YELLOW SQUASH 2 TBSP SUGAR 1 CUP MAYONNAISE 1 (20 OZ) JAR PIMENTO, CHOPPED 2 CUPS SHREDDED CHEESE 1/2 CUP MARGARINE

1 CUP CHOPPED ONION 2 EGGS SALT AND PEPPER TO TASTE

2 (2 3/4 OZ) PKG SLICED ALMONDS 1 (8 OZ) PKG CRUSHED RITZ CRACKERS

COOK SQUASH UNTIL TENDER. DRAIN AND MASH. COMBINE SUGAR, ONION, MAYONNAISE, EGGS, SALT, PEPPER, PIMENTO, ALMONDS AND CHEESE WITH SQUASH. SPREAD IN GREASED CASSEROLE DISH. COVER WITH CRACKER CRUMBS AND DRIZZLE WITH MELTED MARGARINE. BAKE AT 325 DEGREES FOR 45 MINUTES.

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Side Dishes Stir Fried Bok Choy and Tofu From the kitchen of Alice Walkup, Zeta Tau Alpha 1/2 LB SOFT TOFU, CUT INTO 1/2" 1/2 TSP 5-SPICE POWDER 2 GARLIC CLOVES 3 SCALLIONS, SLICED THIN 1/2 TSP TOASTED SESAME SEED OIL

3/4 CUP WATER 1 LARGE HEAD OF BOK CHOY 4 SLICES OF FRESH GINGER ROOT 1 TSP SESAME SEED OIL, UNREFINED

SLICE BOK CHOY INTO BITE SIZE PIECES, SEPARATED BY GREEN AND WHITE PIECES. PLACE WATER, SHOYU AND 5-SPICE POWDER IN BOWL. ADD TOFU AND MARINATE AT LEAST 30 MINUTES. REMOVE TOFU FROM MARINADE AND PLACE ON OILED COOKIE SHEET. BAKE AT 375 DEGREES F FOR 20 MINUTES ON ONE SIDE, THEN TURN AND BAKE 10 MINUTES. ON OTHER SIDE. DISSOLVE KUZU OR ARROWROOT IN 1/4 CUP OF THE TOFU MARINADE. HEAT LIGHT SESAME OIL IN WOK OR 4 QUART POT. ADD WHITE PARTS OF THE BOK CHOY, COVER AND STEAM OVER REDUCED HEAT FOR 5 MINUTES. UNCOVER AND ADD REST OF BOK CHOY. RESTIR KUZU OR ARROWROOT MIXTURE AND GRADUALLY POUR IT INTO THE BOK CHOY LIQUID OVER MEDIUM HEAT. SERVE WITH TOASTED TOFU. Stir Fried Broccoli From the kitchen of Megan Mason, Phi Mu 1 BUNCH BROCCOLI 4-OZ CAN WATER CHESTNUTS, DRAINED AND SLICED (FREEZE REMAINDER) 1/2 TSP SUGAR 1/2 TSP SESAME OIL

1/4 CUP OLIVE OIL 1/2 TSP SALT 1/4 CUP WATER

CUT BROCCOLI INTO FLORETS; SLICE STEMS CROSS-WISE INTO THIN SLICES. HEAT OLIVE OIL IN SKILLET OR WOK, ADD BROCCOLI, CHESTNUTS, SALT, SUGAR AND WATER; COVER AND STEAM 5 MINUTES, STIRRING OCCASIONALLY. ADD SESAME OIL, STIR. SERVE IMMEDIATELY. 2 SERVINGS Stir-fry Squash From the kitchen of Lyndsay Pelfrey, Delta Zeta 12-15 YELLOW SQUASH OIL SALT AND PEPPER TO TASTE

ONE SMALL ONION 1 TBSP BUTTER

THINLY SLICE SQUASH. CHOP THE ONION. HEAT ENOUGH OIL TO COVER THE BOTTOM OF THE SKILLET. ADD THE BUTTER. OIL. STIR OCCASIONALLY. AFTER 20 MINUTES ADD THE ONION. COOK ON MEDIUM TO MEDIUM-HIGH HEAT UNTIL BROWN.

PLACE SQUASH IN THE

String Bean Casserole From the kitchen of Katie Donaldson, Kappa Kappa Gamma 2 CANS CUT GREEN BEANS 1/2 CAN CHOPPED WATER CHESTNUTS

1 CAN CREAM OF MUSHROOM SOUP OR 1 CAN CREAM OF CHICKEN ½ CAN FRENCH FRIED ONIONS

MIX BEANS, SOUP, WATER CHESTNUTS (ADD A DASH OF WORCHESTER.) PUT IN CASSEROLE AND TOP WITH ONIONS. COOK SLOWLY BY BAKING AT 250 DEGREES UNTIL BUBBLY. Stuffed Mushrooms From the kitchen of Jessica Steinkampf, Alpha Omicron Pi 12 MUSHROOMS 2-3 CLOVES OF MINCED GARLIC 1/8 TSP OF OREGANO SALT TO TASTE

1/3 CUP OF BREAD CRUMBS

1/4 CUP OF CHOPPED ONIONS 1 TBSP OLIVE OIL 6 SPRIGS OF PARSLEY 3 TBSP SHREDDED PARMEGGIANO 3-4 STRIPS OF BACON (OPTIONAL)

WASH MUSHROOMS AND REMOVE STEM. CARVE OUT INSIDES OF MUSHROOMS AND SET ASIDE WITH DICED STEMS. IN A PAN WITH OLIVE OIL SAUTE STEMS AND INSIDES OF MUSHROOMS WITH ONION AND GARLIC, ABOUT 8 MINUTES. ADD NEXT 3 INGREDIENTS AND MIX TOGETHER WELL. TURN OFF THE HEAT AND MIX IN PARMEGIANNO AND BREAD CRUMBS AND BACON. PREHEAT OVEN TO 400 DEGREES. FILL MUSHROOM CAPS WITH THE STUFFING AND BAKE FOR 15 TO 20 MINUTES. LET SIT FOR 5 MINUTES BEFORE EATING.

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Side Dishes Stuffed Shells From the kitchen of Jessica Goodfellow, Delta Zeta 30 LARGE PASTA SHELLS 12 OZ SHREDDED MOZZARELLA CHEESE

15 OZ RICOTTA CHEESE 2 EGGS 30 OZ RAGU SPAGHETTI SAUCE FRESH MUSHROOMS SLICED (OPTIONAL)

GRATED PARMESAN CHEESE

1 BOX FROZEN SPINACH (OPTIONAL) SALT AND PEPPER TO TASTE

COOK SHELLS AS BOX DIRECTS. MIX RICOTTA, MOZ CHEESE, EGG AND SALT/PEPPER IN A BOWL. ADD DRAINED AND SQUEEZED SPINACH. DRAIN SHELLS WELL AND PAT DRY. STUFF SHELLS WITH CHEESE MIXTURE AND ARRANGE IN A 9X13 DISH. SPRINKLE WITH MUSHROOMS, PARMESAN CHEESE AND COVER WITH SAUCE. COVER WITH FOIL AND BAKE AT 325 FOR AT LEAST ONE HOUR OR UNTIL BUBBLY. REMOVE FROM THE OVEN, UNCOVER, SPRINKLE WITH MORE GRATED PARM CHEESE AND LET COOK FOR 20 MINUTES BEFORE SERVING. Summer Squash From the kitchen of Nikki Irvin, Phi Mu 1 POUND SUMMER SQUASH, SLICED 3 TBSP BUTTER PEPPER, TO TASTE

1 ONION, COARSELY CHOPPED SALT, TO TASTE

ADD 1 COARSELY CHOPPED ONION AND COOK WITH SQUASH. BRING 1-1/2 CUPS WATER TO BOIL; ADD THE SQUASH AND SIMMER OVER MEDIUM HEAT, COVERED FOR 3-5 MINUTES OR UNTIL TENDER; DRAIN. ADD BUTTER, SEASON WITH SALT AND PEPPER TO TASTE, AND TOSS TO COAT. SERVE HOT. Sun-Dried Tomato and Basil Cream Sauce From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 5 CUPS HEAVY CREAM 1/4 CUP JULIENNE FRESH BASIL

3/4 CUP JULIENNE SUN-DRIED TOMATO 1 TSP CHICKEN BASE

SALT AND PEPPER TO TASTE

COMBINE CREAM, TOMATO, BASIL AND CHICKEN BASE IN A SAUCEPAN. SEASON WITH SALT AND PEPPER. SISTENCY.

COOK UNTIL REDUCED TO DESIRED CON-

Super Corn Casserole From the kitchen of Corey Kate Hinton, Alpha Delta Pi 1 (15 OZ) CAN WHOLE KERNEL CORN 1 STICK MARGARINE, MELTED 1 (6 OZ) PACKAGE JALAPENO CORNBREAD MIX

1 (15 OZ) CAN CREAM STYLE CORN 1 (8 OZ) CARTON SOUR CREAM

MIX ALL THE INGREDIENTS TOGETHER AND POUR INTO A GREASED 9X13-INCH BAKING DISH. BAKE UNCOVERED AT 350 FOR 35 MINUTES Sweet Potato Casserole From the kitchen of Ashley Garner, Delta Zeta & Christen Ridley, Alpha Omicron Pi 1 LARGE CAN (40 OZ.) OF SWEET POTATOES IN SYRUP, DRAINED WELL 1 STICK OF BUTTER OR MARGARINE, MELTED 1 TSP OF VANILLA 1/3 CUP OF ORANGE JUICE

1 MEDIUM CAN OF SWEET POTATOES IN SYRUP, DRAINED WELL 1 CUP OF SUGAR 5 OZ CAN OF PET MILK

WHIP ALL OF THE ABOVE UNTIL FLUFFY AND SPREAD INTO A CASSEROLE DISH. TO MAKE THE TOPPING: MIX 1 BOX OF LIGHT BROWN SUGAR WITH 1 CUP OF CHOPPED NUTS UNTIL CRUMBLY. PUT ON TOP OF SWEET POTATO MIXTURE. IF THERE IS TOO MUCH TOPPING, PLACE IN FREEZER FOR LATER USE. FINALLY, COVER WITH A LAYER OF MINIATURE MARSHMALLOWS. BAKE AT 350 UNTIL BUBBLY AND MARSHMALLOWS ARE BROWNED ABOUT 25-30 MINUTES.

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Side Dishes Sweet Potato Casserole From the kitchen of Blaire Hatcher, Sigma Kappa & Meredith Bennett, Zeta Tau Alpha 3 CUPS MASHED, COOKED SWEET POTATOES 1/2 CUP MILK 1 TSP. VANILLA FLAVORING 1/2 TSP. SALT 1/3 CUP OF ALL PURPOSE FLOUR 1 CUP CHOPPED PECANS

1/2 CUP SUGAR 2 EGGS, SLIGHTLY BEATEN 1 TSP. CINNAMON 1/3 STICK OF BUTTER OR MARGARINE 1 CUP BROWN SUGAR 1/3 STICK OF BUTTER OR MARGARINE

MIX FIRST EIGHT INGREDIENTS- (POTATOES, SUGAR, MILK, EGGS, VANILLA FLAVORING, CINNAMON, SALT, AND 1/3 STICK OF BUTTER) PUT IN CASSEROLE DISH. SEPARATELY, MIX REMAINING INGREDIENTS (FLOUR, BROWN SUGAR, PECANS, 1/3 STICK OF BUTTER). MIX AND SPRINKLE OVER SWEET POTATO MIXTURE. BAKE AT 350 FOR 30-40 MINUTES. Sweet Potato Pudding From the kitchen of Vanna Younce, Phi Mu 1/4C MELTED BUTTER DASH NUTMEG 2C. RAW SWEET POTATOES, PEELED AND GRATED 2 TSP. LEMON JUICE 1/2 TSP. GRATED LEMON RIND

1/2 TSP. CINNAMON 1C. SUGAR 1C. WHOLE MILK 2 EGGS, BEATEN

PUT POTATOES IN MIXING BOWL, ADD EGGS AND MIX WELL. GRADUALLY BEAT IN SUGAR. ADD DASH OF NUTMEG AND CINNAMON. MIX. POUR PUDDING IN A GREASED BAKING DISH. BAKE AT 350 FOR ABOUT 30 MINUTES. STIR PUDDING AND BAKE 15 MINUTES LONGER. CAN BE MADE AHEAD AND RE-HEATED. Swiss Vegetable Medley From the kitchen of Marjorie Hannon, Chi Omega 1 BAG (16 OZ) FROZEN BROCCOLI/CARROT/AND CAULIFLOWER 1 CUP SHREDDED SWISS CHEESE 1 JAR PIMENTO (4 OZ) DRAINED 1 CAN (2.8 OZ) FRIED ONIONS

1 CAN CREAM MUSHROOM SOUP 1/3 CUP SOUR CREAM 1/4 TSP BLACK PEPPER

COMBINE VEG., SOUP, 1/2 CUP CHEESE, SOUR CREAM, PEPPER, PIMENTO, AND 1/2 CAN ONIONS. FOR 30 MIN. TOP WITH CHEESE AND ONIONS. BAKE UNCOVERED 5 MIN LONGER.

POUR INTO 1 QUART CASSEROLE. BAKE AT 350

Tater Tot Casserole From the kitchen of Kristen Brown`, Pi Beta Phi 1 1/2 LBS. GROUND BEEF SALT, TO TASTE 1 CAN OF CREAM OF CHICKEN SOUP 1/2 SOUP CAN OF WATER

1 MEDIUM ONION 1 SMALL BOX OR 1/2 LARGE BAG TATER TOTS 1 CAN CHICKEN VEGETABLE SOUP

LINE BOTTOM OF LARGE CASSEROLE DISH WITH UNCOOLED MEAT. SALT. CHOP ONION TO TOP. SPREAD CREAM OF CHICKEN SOUP OVER THIS. ADD TATER TOTS. (THEY SHOULD COVER THE SOUP ONE LAYER THICK.) MIX 1/2 SOUP CAN OF WATER WITH CAN OF CHICKEN VEGETABLE SOUP. POUR OVER TOP. BAKE, UNCOVERED, AT 350 DEGREES FOR 1/2 HOUR. The Ultimate Corn Pudding From the kitchen of Julie Bush, Kappa Delta 2 EGGS 1 CUP SOUR CREAM 1/3 CUP OIL 1 CAN CREAMED CORN 1 CUP GRATED CHEESE

1/2 CUP MEXICAN CORNBREAD MIX 1 1/2 TSP S SALT 1/2 CUP CHOPPED ONION 1 CAN KERNEL CORN

BEAT EGGS AND STIR IN CORNBREAD MIXTURE, SOUR CREAM, SALT, AND OIL. CHOP ONION INTO FINE PIECES AND ADD. DRAIN KERNEL CORN. ADD KERNEL CORN AND CREAMED CORN. PLACE 3/4 CUP OF CHEESE IN MIXTURE. SAVE 1/4 CUP TO TOP PUDDING AFTER BAKING. BAKE 45 MINUTES AT 375 DEGREES.

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Side Dishes Tim's Green Bean Casserole Extraordinaire From the kitchen of Michelle Koch, Delta Delta Delta 1/4 CUP BUTTER 2 CUPS SOUR CREAM 4 (14.5 OZ) CANS FRENCH STYLE GREEN BEANS, DRAINED 1/4 CUP BUTTER, MELTED

1/4 CUP ALL-PURPOSE FLOUR 2 CUPS SHREDDED SWISS CHEESE 2 CUPS CORNFLAKES CEREAL, CRUSHED

PREHEAT OVEN TO 350 DEGREES. GREASE A 1 1/2 QUART CASSEROLE DISH. MELT 1/4 CUP OF BUTTER IN A LARGE SKILLET. STIR FLOUR INTO THE BUTTER TO MAKE A PASTE. BLEND SOUR CREAM INTO THE FLOUR PASTE, STIRRING CONSTANTLY. WHEN THE MIXTURE IS HOT AND BUBBLY, REMOVE FROM HEAT, AND STIR IN SWISS CHEESE. WHEN THE CHEESE HAS MELTED, ADD THE GREEN BEANS, STIRRING UNTIL THEY ARE COATED. POUR THE ENTIRE MIXTURE INTO THE PREPARED CASSEROLE DISH. IN A SMALL BOWL, MIX TOGETHER THE CORNFLAKES AND MELTED BUTTER. SPRINKLE OVER THE TOP OF THE GREEN BEANS. BAKE UNCOVERED FOR 30 MINUTES IN THE PREHEATED OVEN, OR UNTIL BUBBLY AND GOLDEN BROWN. Tomato ‘n Cheese Pasta From the kitchen of Laura Clary, Delta Zeta 1 CUP UNCOOKED SMALL TUBE PASTA 2 GARLIC CLOVES, MINCED 1 CAN (14-1/2 OZ) ITALIAN DICED TOMATOES ½ TSP DRIED OREGANO ¼ CUP SHREDDED MOZZARELLA CHEESE

1 SMALL ONION, CHOPPED 1 TBSP OLIVE OIL ½ TSP DRIED BASIL ¼ TSP SUGAR ¼ CUP GRATED PARMESAN CHEESE

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. IN A SMALL SAUCEPAN, SAUTÉ ONION AND GARLIC IN OIL UNTIL TENDER. STIR IN THE TOMATOES, BASIL, OREGANO, SUGAR, AND PEPPER. BRING TO A BOIL. REDUCE HEAT; SIMMER, UNCOVERED, FOR 15 MINUTES. DRAIN PASTA; STIR INTO SAUCEPAN. TRANSFER TO A GREASED 1-QT. BAKING DISH. TOP WITH CHEESES. BAKE, UNCOVERED, AT 375; FOR 10-15 MINUTES OR UNTIL CHEESE IS MELTED. YIELD: 2 SERVINGS. Tomato Pie From the kitchen of Amanda Hodges, Alpha Gamma Delta 6 RIPE TOMATOES, CHOPPED 1/2 CUP BELL PEPPER, CHOPPED 2 TBSP MAYONNAISE 2 CUPS MOZZARELLA CHEESE

1/2 CUP ONION, CHOPPED SALT AND PEPPER TO TASTE 3/4 CUP BACON BITS 1 DEEP DISH PIE CRUST

SLIGHTLY BROWN PIE CRUST IN 350 OVEN. COMBINE TOMATOES, ONION, BELL PEPPER, SALT & PEPPER. PLACE COMBINED INGREDIENTS IN PIE CRUST. COMBINE MOZZARELLA CHEESE, BACON BITS, MAYONNAISE. PLACE ON TOP OF PIE. BAKE ABOUT 15-20 MINUTES. COOL SLIGHTLY BEFORE SLICING. Twice Baked Potatoes From the kitchen of Anne Kimbell Grant, Kappa Delta 4 BAKING POTATOES 1 CARTON OF SOUR CREAM 1 T. SALT AND PEPPER

1 STICK OLEO 1 1/2 T. HORSERADISH 1 PACKAGE GRATED CHEESE

BAKE THE POTATOES AT 400 DEGREES FOR ONE HOUR. DO NOT WRAP IN FOIL. SLICE THE POTATOES OVALLY, AND SCOOP OUT PULP. MIX WITH ONE STICK OLEO, 1 CARTON OF SOUR CREAM, THE HORSERADISH, AND SALT AND PEPPER. PUT THE MIXTURE BACK INTO THE POTATO SHELLS AND TOP WITH GRATED CHEESE. REBAKE AT 300 DEGREES FOR 1 HOUR. Twice Baked Potatoes From the kitchen of Sydney Woods, Chi Omega 4 LARGE RUSSET POTATOES, EACH ABOUT 3/4 POUND EACH, SCRUBBED AND DRIED 2 TO 4 TBSP UNSALTED BUTTER 1/3 CUP SOUR CREAM 1 SCALLION, FINELY CHOPPED FRESHLY GRATED NUTMEG, OPTIONAL 1/2 CUP SHREDDED SHARP CHEDDAR KOSHER SALT AND FRESHLY GROUND BLACK PEPPER PREHEAT THE OVEN TO 400 DEGREES F. PLACE THE POTATOES DIRECTLY ON THE RACK IN THE CENTER OF THE OVEN AND BAKE FOR 30 MINUTES. PIERCE EACH POTATO IN A COUPLE OF SPOTS WITH A FORK AND CONTINUE TO BAKE UNTIL TENDER, ABOUT 30 MINUTES MORE. REMOVE POTATOES FROM THE OVEN, AND TURN THE HEAT DOWN TO 375 DEGREES F. HOLD THE POTATO WITH AN OVEN-MIT OR TOWEL, TRIM OFF THE TOP OF THE POTATOES TO MAKE A CANOE-LIKE SHAPE. RESERVE THE TOPS. CAREFULLY SCOOP OUT MOST OF THE POTATO INTO A BOWL. TAKE CARE TO LEAVE ENOUGH POTATO IN THE SKIN SO THE SHELLS STAY TOGETHER. MASH THE POTATO LIGHTLY WITH FORK ALONG WITH 2 TO 3 TABLESPOONS OF THE

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Side Dishes BUTTER AND SOUR CREAM. STIR IN THE SCALLION, NUTMEG, AND SEASON WITH SALT AND PEPPER, TO TASTE. SEASON THE SKINS WITH SALT AND PEPPER. REFILL THE SHELLS WITH THE POTATO MIXTURE MOUNDING IT SLIGHTLY. SPRINKLE THE CHEESE ON TOP OF THE POTATO FILLING. BRUSH THE RESERVED TOP WITH THE REMAINING BUTTER AND SEASON WITH SALT AND PEPPER. SET THE POTATOES AND LIDS ON A BAKING SHEET, AND BAKE UNTIL HEATED THROUGH, ABOUT 20 MINUTES. SERVE IMMEDIATELY.

Vegetable Pasta Bake From the kitchen of Amanda Baxter, Phi Mu 3 CUPS MOSTACCIOLI, COOKED, DRAINED 8 OZ 2% MILK SHREDDED REDUCED FAT MOZZARELLA CHEESE 2 CUPS SLICED HALVED YELLOW SQUASH

1 (28 OZ) JAR LIGHT PASTA SAUCE 2 CUPS THINLY SLICED MUSHROOMS 2 CUPS SLICED HALVED ZUCCHINI

MIX MOSTACCIOLI, SAUCE, 1 CUP OF THE CHEESE AND VEGETABLES. SPOON INTO 13X9-INCH BAKING DISH. SPRINKLE WITH REMAINING CHEESE. BAKE AT 375 DEGREES F FOR 20 TO 25 MINUTES OR UNTIL THOROUGHLY HEATED. Vegetarian Rice Casserole From the kitchen of Carolyn Ketter, Sigma Kappa 1 TBSP. OLIVE OIL 2 STALKS CELERY 1 (14.5OZ) CAN DICED TOMATOES 1 TSP. DRIED THYME 2 1/2 C. COOKED BROWN RICE 1 C. SHREDDED CHEDDAR CHEESE

2 ONIONS, CHOPPED 1/2 GREEN BELL PEPPER, SEEDED AND CHOPPED 1/2 C. MINCED PARSLEY 1/4 TSP. FRESHLY GROUND BLACK PEPPER 2 C. COOKED WILD RICE

PREHEAT THE OVEN TO 350 DEGREES F. IN A LARGE NONSTICK SKILLET, HEAT THE OIL. ADD THE ONIONS, CELERY AND BELL PEPPER; COOK, STIRRING AS NEEDED, UNTIL SOFTENED, 5 - 6 MINUTES. ADD THE TOMATOES, PARSLEY, THYME AND BLACK PEPPER; BRING TO A BOIL. STIR IN THE RICES; TRANSFER TO A 3-QUART CASSEROLE. COVER WITH FOIL AND BAKE 10 MINUTES; UNCOVER AND SPRINKLE WITH THE CHEESE. BAKE UNTIL THE CHEESE IS MELTED, ABOUT 3 MINUTES LONGER. Vidalia Onion Casserole From the kitchen of Ashley Buchan, Delta Gamma 4 LARGE SWEET ONIONS SLICED AND SEPARATED 1 CUP MILK 1 1/2 SLEEVES RITZ CRACKERS CRUMBLED WELL 1/2 TSP PAPRIKA 1/2 TSP CHIVES DICED

4 EGGS 1 CUP GRATED MEDIUM SHARP CHEDDAR 3/4 CUP MELTED MARGARINE 1 TSP PARSLEY FLAKES 1/2 TSP SALT

"PAM" A 13X9 INCH PAN, MIX CRACKER CRUMBS W/ MARGARINE (SAVE SOME FOR TOP), PRESS ABOUT 1 CUP OF CRUMBS INTO BOTTOM OF DISH, SAUTE' ONION RINGS IN 1/2 TO 1 STICK MARGARINE UNTIL TENDER, LAYER ONION RINGS ON TOP OF CRUMBS, BEAT EGGS AND ADD MILK, PAPRIKA, PARSLEY, SALT, CHIVES, BEATING ALL TOGETHER GENTLY, POUR OVER ONION, LAYER CHEESE ON THAT AND THEN CRUMBS THAT WERE RESERVED ON TOP, BAKE AT 350 DEGREES FOR 35-45 MINUTES UNCOVERED, SERVES 8-10. Volcano Potatoes From the kitchen of Laura Clary, Delta Zeta 3 20-OZ PACKAGES REFRIGERATED MASHED POTATOES FRESHLY CRACKED BLACK PEPPER

4 OZ GRUYERE, HAVARTI, OR AMERICAN CHEESE, SHREDDED ¾ CUP WHIPPING CREAM

PLACE POTATOES IN A 2-QUART CASSEROLE. BAKE, COVERED, IN A 300; OVEN FOR 50 MINUTES. MEANWHILE, IN A MEDIUM MIXING BOWL HEAT WHIPPING CREAM TO SOFT PEAKS; FOLD IN CHEESE. INCREASE OVEN TEMPERATURE TO 375;. REMOVE CASSEROLE FROM OVEN; UNCOVER. WITH A LARGE SPOON PUSH POTATOES FROM THE CENTER TO THE SIDES; SPOON THE WHIPPING CREAM MIXTURE INTO THE CENTER. SPRINKLE WITH PEPPER. RETURN TO THE OVEN AND BAKE, UNCOVERED, FOR 15 TO 20 MINUTES MORE OR UNTIL TOP IS GOLDEN. War Eagle Carrots From the kitchen of Mary Martha Abernathy, Alpha Chi Omega 3-4 CARROTS, SLICED 1/3 C. APRICOT PRESERVES OF ORANGE MARMALADE 1/4 TSP. GRATED ORANGE RING 1/2 TSP. GROUND GINGER

3 T. MELTED BUTTER PINCH SALT 1/2 TSP. GROUND NUTMEG 2 TSP. LEMON JUICE

COOK CARROTS UNTIL TENDER IN ENOUGH SALTED WATER TO COVER. COOK FOR 15-20 MINUTES. DRAIN AND COMBINE BUTTER, PRESERVES,

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Side Dishes ORANGE RIND, NUTMEG, GINGER AND LEMON JUICE. DIATELY.

STIR TOGETHER UNTIL WELL BLENDED. SPOON OVER CARROTS AND TOSS WELL. SERVE IMME-

White Chili From the kitchen of Jackie Jones, Delta Delta Delta 2 CHICKEN BREASTS, CUBED 1 MEDIUM ONION, CHOPPED 1 TSP. GROUND CUMIN 1 (16 OZ.) CAN WHITE ACRE PEAS 2 (4 OZ.) CANS CHOPPED MILD GREEN CHILIES 1 1/2 CUPS WATER HOT PEPPER SAUCE

1 TBSP. OIL 1 CLOVE GARLIC, MINCED 1 (16 OZ.) CAN WHITE OR NAVY KIDNEY BEANS 1 (12 OZ.) CAN WHITE CORN 2 CHICKEN BROTH CUBES 1/4 LBS. MONTEREY JACK CHEESE DALE'S SAUCE

COMBINE ALL INGREDIENTS. BAKE AT 350 DEGREES UNTIL BROWNED AND SERVE. Wild Rice with Almonds, Artichokes, and Grapes From the kitchen of Victoria Antoniak, Phi Mu 10 TBSP UNSALTED BUTTER, DIVIDED 6 3/4 CUPS CHICKEN BROTH 3 CUPS SMALL, SEEDLESS GREEN GRAPES SALT AND PEPPER TO TASTE

4 1/2 CUPS WILD RICE 3 CANS (14 OZ. EACH) ARTICHOKE BOTTOMS, DRAINED AND DICED 1 1/2 CUPS TOASTED SLIVERED ALMONDS

IN LARGE SKILLET MELT 5 TBSP BUTTER OVER MEDIUM-HIGH HEAT. ADD RICE; TOSS TO COAT. ADD BROTH; INCREASE HEAT AND BRING TO BOIL. REDUCE HEAT; SIMMER COVERED 50 MINUTES, OR UNTIL RICE IS COOKED THROUGH OR LIQUID IS GONE. MEANWHILE HEAT REMAINING BUTTER IN SEPARATE LARGE SKILLET OVER MEDIUM HIGH HEAT. ADD ARTICHOKES AND GRAPES; SAUTE UNTIL HOT. ADD TO RICE ALONG WITH ALMONDS. SEASON WITH SALT AND PEPPER; STIR WELL. World's Best Macaroni and Cheese From the kitchen of Ashley Imsand, Alpha Omicron Pi 2 CUPS UNCOOKED MACARONI 1 EGG 2 CUPS CHEDDAR CHEESE

1/2 STICK MARGARINE 1/4 CUP MILK EXTRA MILK TO POUR OVER THE TOP

COOK MACARONI ACCORDING TO DIRECTIONS ON PACKAGE AND ADD 1/2 STICK OF MARGARINE. BEAT EGG AND MILK IN SMALL BOWL, THEN ADD TO MACARONI (NO NEED TO USE A SEPARATE MIXING BOWL FOR THE LARGER MIXTURE. JUST MIX EVERYTHING IN THE POT FOR COOKING THE MACARONI.) STIR IN 2 CUPS CHEDDAR CHEESE WHILE STILL HOT. POUR MIXTURE INTO GREASED 9X13 CASSEROLE DISH. TO KEEP THE CASSEROLE FROM DRYING OUT, POUR ENOUGH MILK OVER THE MIXTURE TILL YOU CAN SEE IT COMING THROUGH THE VERY TOP, BUT SO YOU CAN STILL SEE MACARONI. COOK AT 350 DEGREES FOR 30-45 MINUTES, OR UNTIL A LITTLE CRISP ON TOP. TRUST ME, YOU WILL NEVER EAT EASY MAC AGAIN... Yummy Anchovy Rice Porridge From the kitchen of Shelby Reid, Zeta Tau Alpha 1/4 CUP RICE SALT TO TASTE SOY SAUCE TO TASTE 1 MUSHROOM

70G ANCHOVIES MIRIN TO TASTE 1 EGG

WASH THE RICE, AND SOAK IT FOR THIRTY MINUTES IF DESIRED. STEAM IT, OR COOK IT. WATER. ADD OTHER INGREDIENTS. STEAM IT, AND ENJOY IT WHEN IT'S DONE!

WASH THE ANCHOVIES AND ADD IT INTO THE RICE, WITH

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Built in 1953, the structure that is the James E. Foy Student Union has long been a center for campus activities and student life. It was built after the student body voted to fund it through student activity fees. After an addition in 1974, the building has grown to over 123,000 square feet. Visit the Foy Student Union on a typical day and you will find students from every walk of life visiting over a meal in the cafeteria or catching up on classwork in the building’s computer lab. There are also meeting rooms used by the more than 300 organizations on Auburn’s Campus. The building is also home to the offices of Student Publications, WEGL, The Plains-

man, Student Government Association, University Program Council, International Student Organization, and the Office of Greek Life. The front desk of Foy Student Union boasts an information number, 844-4244, that will do its best to answer any question you might have. If you need to know anything from how many bricks are in the Haley Center to the phone number of another student, everyone at Auburn knows to dial eight- Foy- Foy- Dean Foy holding the resolution by the Alabama Legislature making the name of Auburn’s Union, the James E. Foy- two- Foy- Foy.

Foy Student Union. Photograph courtesy of Auburn Uni-

The building was simply referred to as the Student Union Building versity Photographic Services. during Foy’s time at Auburn.

Most of the organizations he oversaw

worked out of, met in, or held events in the Union Building. The building was as integral to student life at Auburn as Dean Foy was. In 1978, upon Foy’s retirement, it was suggested to the Board of Trustees that the building be named for him. They declined, however, because in Alabama it takes a special act of the state legislature to name a university building after someone who is living. So, Auburn’s students, led by the Student Government Association, pursued the matter with the state legislature and the motion was carried. James Foy recalls being “floored” upon learning that the Union Building was to be named for him. He remembers being very honored by this action. There was a ceremony to officially rename the building. At the ceremony, he received an orange and blue pickup truck to commemorate the occasion. The truck is still in existence today and only recently was given to a friend. In 1999, Auburn’s students voted again to raise student activity fees and build a new structure to house student activities and other offices on campus. Once the new building is complete, it will be the new Foy StuDean Foy stands in front of the building named in his honor. Photograph courtesy of Auburn University Photographic Services

177

dent Union and will play host to the same types of meetings, events, and activities overseen by Dean Foy himself.

There’s a Tiger in the Kitchen!


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Meat Dishes and Entrees Alfredo Light From the kitchen of Alley Jackson, Chi Omega 1 ONION, CHOPPED 2 TSP VEGETABLE OIL 1 CUP CHICKEN BROTH 1/2 TSP SALT 1/2 CUP GRATED PARMESAN CHEESE 1 (16 OZ) PACKAGE FROZEN BROCCOLI FLORETS

1 CLOVE GARLIC, MINCED 2 CUPS SKIM MILK 3 TBSP ALL-PURPOSE FLOUR 1/4 TSP GROUND BLACK PEPPER 16 OZ DRY FETTUCCINE PASTA

IN A MEDIUM SAUCEPAN, HEAT OIL OVER MEDIUM HEAT. ADD ONION AND GARLIC, AND SAUTE UNTIL GOLDEN BROWN. IN A SMALL SAUCEPAN, STIR TOGETHER MILK, CHICKEN BROTH, FLOUR, SALT AND PEPPER OVER LOW HEAT UNTIL SMOOTH AND THICK. STIR INTO ONION MIXTURE. CONTINUE TO COOK OVER MEDIUM LOW HEAT, STIRRING FREQUENTLY, UNTIL THE SAUCE IS THICK. STIR IN PARMESAN CHEESE. MEANWHILE, COOK PASTA IN BOILING WATER. ADD BROCCOLI TO THE PASTA FOR THE LAST SEVERAL MINUTES OF COOKING. CONTINUE COOKING UNTIL THE PASTA IS AL DENTE. DRAIN THE PASTA AND VEGETABLES, AND TRANSFER TO A LARGE BOWL. TOSS WITH SAUCE. SERVE. PREP TIME: APPROX. 20 MINUTES. COOK TIME: APPROX. 20 MINUTES. READY IN: APPROX. 40 MINUTES. MAKES 8 SERVINGS. Amazing BBQ Shrimp From the kitchen of Leigh Ann Aycock, Delta Zeta 8 LBS WHOLE SHRIMP 1 CUP OLIVE OIL 3 TBSP WORCESTERSHIRE SAUCE 4 CLOVES GARLIC, CHOPPED 1 TBSP PARSLEY 2 TSP OREGANO 1 TSP TABASCO

1/2 LB BUTTER 8 ONCE CHILI SAUCE 2 LEMONS, SLICED 3 TBSP LEMON JUICE 2 TSP PAPRIKA 2 TSP RED PEPPER 3 TBSP LIQUID SMOKE

SALT AND PEPPER TO TASTE

WASH SHRIMP. SPREAD OUT IN SHALLOW PAN. COMBINE INGREDIENTS IN SAUCE PAN OVER LOW HEAT AND POUR OVER SHRIMP. REFRIGERATE. BASTE AND TURN SHRIMP EVERY 30 MINUTES WHILE REFRIGERATED FOR SEVERAL HOURS. BAKE AT 300 DEGREE FOR 30 MINUTES, TURNING SHRIMP AT 10 MINUTE INTERVALS. SERVE IN SOUP BOWL WITH FRENCH BREAD TO DIP IN SAUCE. Angel Chicken Pasta From the kitchen of Lauren Ivey, Alpha Delta Pi 6 SKINLESS, BONELESS CHICKEN BREAST HALVES 1 (.7 OZ) PACKAGE DRY ITALIAN-STYLE SALAD DRESSING MIX 1 (10.75 OZ) CAN CONDENSED GOLDEN MUSHROOM SOUP 1 POUND ANGEL HAIR PASTA

1/4 CUP BUTTER 1/2 CUP WHITE WINE 4 OZ CREAM CHEESE WITH CHIVES

PREHEAT OVEN TO 325. IN A LARGE SAUCEPAN, MELT BUTTER OVER LOW HEAT. STIR IN THE PACKAGE OF DRESSING MIX. BLEND IN WINE AND GOLDEN MUSHROOM SOUP. MIX IN CREAM CHEESE, AND STIR UNTIL SMOOTH. HEAT THROUGH, BUT DO NOT BOIL. ARRANGE CHICKEN BREASTS IN A SINGLE LAYER IN A 9X13 INCH BAKING DISH. POUR SAUCE OVER. BAKE FOR 60 MINUTES IN THE PREHEATED OVEN. TWENTY MINUTES BEFORE THE CHICKEN IS DONE, BRING A LARGE POT OF LIGHTLY SALTED WATER TO A ROLLING BOIL. COOK PASTA UNTIL AL DENTE, ABOUT 5 MINUTES. DRAIN. SERVE CHICKEN AND SAUCE OVER PASTA. Angel Hair Chicken Pasta From the kitchen of Lesley Humphries, Delta Zeta 3 SKINLESS, BONELESS CHICKEN BREAST HALVES 1/2 OF A .7 OZ PACKAGE OF DRY ITALIAN-STYLE SALAD DRESSING MIX 1/2 CAN OF CONDENSED GOLDEN SOUP 1 (8 OZ) PACKAGE OF ANGEL HAIR PASTA

2 TBSP BUTTER 1/4 CUP WHITE WINE 2 OZ CREAM CHEESE WITH CHIVES

IN LARGE SAUCEPAN, MELT BUTTER OVER LOW HEAT. ADD PACKAGE OF DRESSING. BLEND IN WINE AND SOUP. BLEND IN CREAM CHEESE AND STIR UNTIL SMOOTH. HEAT GENTLY. ARRANGE CHICKEN IN A BAKING DISH AND POUR SAUCE OVER. BAKE IN PREHEATED OVEN AT 325 FOR 60 MINUTES. WHEN THE CHICKEN IS NEAR DONE, BOIL THE PASTA IN SALT WATER AND THE DRAIN WELL. SERVE THE CHICKEN ON TOP OF WARM ANGEL HAIR PASTA.

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Meat Dishes and Entrees Apple Butter Pork Loin From the kitchen of Rachel Kennedy, Phi Mu & Hillary Hearn, Alpha Chi Omega 2 (1 1/2 POUND) PORK TENDERLOINS 2 CUPS APPLE JUICE 2 TBSP WATER 1/4 TSP GROUND CLOVES

SEASONING SALT TO TASTE 1/4 CUP BROWN SUGAR 1/4 TSP GROUND CINNAMON

PREHEAT THE OVEN TO 350. SEASON THE PORK TENDERLOINS WITH SEASONING SALT, AND PLACE THEM IN A 9X13 INCH BAKING DISH OR SMALL ROASTING PAN. POUR APPLE JUICE OVER THE PORK, AND COVER THE DISH WITH A LID OR ALUMINUM FOIL. BAKE FOR 1 HOUR IN THE PREHEATED OVEN. WHILE THE PORK IS ROASTING, MIX TOGETHER THE APPLE BUTTER, BROWN SUGAR, WATER, CINNAMON AND CLOVES. AFTER THE HOUR, REMOVE PORK LOINS FROM THE OVEN, AND SPREAD THE APPLE BUTTER MIXTURE OVER THEM. COVER, AND RETURN TO THE OVEN FOR 2 HOURS, OR UNTIL FORK TENDER. Apple Chicken From the kitchen of Dorothy Mandel, Alpha Delta Pi 4 BONELESS SKINLESS CHICKEN HALF-BREASTS 1 CUP APPLESAUCE 1/4 TSP SALT

1 TBSP EXTRA-VIRGIN OLIVE OIL 8 SLICED MEDIUM MUSHROOMS SALT AND PEPPER TO TASTE

PREHEAT THE OVEN TO 350 F. IN A LARGE SKILLET, WARM THE OIL OVER MEDIUM HEAT. ADD THE CHICKEN BREASTS AND COOK UNTIL BROWN ON BOTH SIDES. PLACE THE CHICKEN IN A CASSEROLE DISH AND COVER WITH THE APPLESAUCE. SPRINKLE THE 1/4 TEASPOON OF SALT OVER THE MIXTURE AND BAKE FOR 25 MINUTES. REMOVE AND SCATTER MUSHROOMS OVER THE CHICKEN, THEN BAKE FOR AN ADDITIONAL 10 MINUTES. SEASON WITH SALT AND PEPPER AND SERVE! Baked Aquarium Au Gratin From the kitchen of Lindsey Ellison, Alpha Omicron Pi 1 ONION, CHOPPED 1 CUP BUTTER, DIVIDED 1 POUND FRESH CRABMEAT 1 POUND FRESH SHRIMP, PEELED AND DEVEINED ½ POUND FLOUNDER FILLETS 1 CUP SHREDDED SHARP CHEDDAR CHEESE 1 TSP WORCESTERSHIRE SAUCE 1 PINCH GROUND BLACK PEPPER ½ CUP GRATED PARMESAN CHEESE

1 GREEN BELL PEPPER, CHOPPED 1 CUP ALL-PURPOSE FLOUR, DIVIDED 4 CUPS WATER ½ POUND SMALL SCALLOPS 3 CUPS MILK 1 TBSP DISTILLED WHITE VINEGAR ½ TSP SALT 1 DASH HOT PEPPER SAUCE

IN A HEAVY SKILLET, SAUTÉ THE ONION AND THE PEPPER IN ½ CUP OF BUTTER. COOK UNTIL TENDER. MIX IN ½ CUP OF THE FLOUR, AND COOK OVER MEDIUM HEAT FOR 10 MINUTES, STIRRING FREQUENTLY. STIR IN CRABMEAT, REMOVE FROM HEAT, AND SET ASIDE. IN A LARGE DUTCH OVEN, BRING THE WATER TO A BOIL. ADD THE SHRIMP, SCALLOPS, AND FLOUNDER, AND SIMMER FOR 3 MINUTES. DRAIN, RESERVING 1 CUP OF THE COOKING LIQUID, AND SET THE SEAFOOD ASIDE. IN A HEAVY SAUCEPAN, MELT THE REMAINING ½ CUP BUTTER OVER LOW HEAT. STIR IN REMAINING ½ CUP FLOUR. COOK AND STIR CONSTANTLY FOR 1 MINUTE. GRADUALLY ADD THE MILK PLUS THE 1 CUP RESERVED COOKING LIQUID. RAISE HEAT TO MEDIUM; COOK, STIRRING CONSTANTLY, UNTIL THE MIXTURE IS THICKENED AND BUBBLY. MIX IN THE SHREDDED CHEDDAR CHEESE, VINEGAR, WORCESTERSHIRE SAUCE, SALT, PEPPER, AND HOT SAUCE. STIR IN COOKED SEAFOOD. PREHEAT OVEN TO 350 . LIGHTLY GREASE ONE 9X13 INCH BAKING DISH. PRESS CRABMEAT MIXTURE INTO THE BOTTOM OF THE PREPARED PAN. SPOON THE SEAFOOD MIXTURE OVER THE CRABMEAT CRUST, AND SPRINKLE WITH THE PARMESAN CHEESE. BAKE IN THE PREHEATED OVEN FOR 30 MINUTES, OR UNTIL LIGHTLY BROWNED. SERVE IMMEDIATELY. Baked Chicken Parmesan From the kitchen of Janae Goodin, Phi Mu 1 TSP. SALT 1/4 TSP. GARLIC POWDER 1/8 TSP. THYME 1 T. MINCED PARSLEY 4 BONELESS SKINLESS CHICKEN BREASTS 1 T. OIL MARSALA COOKING WINE

1/4 TSP. PEPPER 1/4 TSP. PAPRIKA 1/4 C. PARMESAN CHEESE 1/3 C. FINE BREAD CRUMBS 1/3 C. WATER 1/4 C. MARGARINE, MELTED

IN A PAPER BAG, COMBINE SALT, PEPPER, GARLIC POWER, PAPRIKA, THYME, PARMESAN CHEESE, PARSLEY AND BREAD CRUMBS. COAT CHICKEN BY SHAKING A FEW PIECES AT A TIME, IN A BAG. OIL A SHALLOW BAKING DISH, POUR IN THE WATER AND ARRANGE CHICKEN BREAST. SPRINKLE WITH OIL AND MELTED MARGARINE. BAKE, UNCOVERED, IN THE OVEN FOR 45 MINUTES AT 350. LOWER OVEN TEMPERATURE TO 325. POUR WINE OVER CHICKEN, COVER AND BAKE FOR 15 MINUTES LONGER. REMOVE COVER; DRAIN THE LIQUID FROM THE PAN. RISE OVEN TEMPERATURE BACK TO 350 AND BAKE FOR 10 MINUTES LONGER.

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Meat Dishes and Entrees Baked Fettucheesy From the kitchen of Shae Pressley, Alpha Delta Pi 1 (16 OZ) PACKAGE DRY FETTUCCINE PASTA 1/2 ONION, FINELY CHOPPED 1/2 CUP GRATED PARMESAN CHEESE SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE

1 TBSP BUTTER 1 CUP HEAVY CREAM 1/2 CUP GRATED ROMANO CHEESE 1 CUP SHREDDED MOZZARELLA CHEESE

PREHEAT OVEN TO 350. LIGHTLY GREASE A MEDIUM CASSEROLE DISH. BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL. ADD PASTA, AND COOK FOR 8 TO 10 MINUTES OR UNTIL AL DENTE; DRAIN. IN A SKILLET OVER MEDIUM HEAT, MELT THE BUTTER, AND COOK THE ONION UNTIL TENDER. STIR IN THE FETTUCCINE, HEAVY CREAM, 1/4 CUP PARMESAN CHEESE, 1/4 CUP ROMANO CHEESE, SALT AND PEPPER. TRANSFER TO THE PREPARED DISH. IN A BOWL, MIX THE REMAINING PARMESAN, REMAINING ROMANO, AND MOZZARELLA. SPRINKLE THE CHEESE MIXTURE OVER THE FETTUCCINE MIXTURE. BAKE 15 MINUTES IN THE PREHEATED OVEN, UNTIL BUBBLY AND GOLDEN BROW. Baked Ham From the kitchen of Leigh Ann Aycock, Delta Zeta 12 LB. HAM 3/4 C. VINEGAR

2 C. SUGAR CLOVES 1 CAN SLICED PINEAPPLE CHERRIES

DRY MUSTARD BROWN SUGAR

WASH AND BRUSH THE HAM. SOAK OVERNIGHT. POUR OFF WATER AND COVER WITH WATER THAT HAS HAD 2 C. SUGAR AND 3/4 C. VINEGAR ADDED TO IT. SIMMER GENTLY UNTIL WELL DONE. (APPROX. 25 MINUTES PER POUND, COUNTING TIME AFTER WATER BEGINS TO SIMMER.) DO NOT BOIL. LET HAM COOL IN ITS OWN LIQUID. WHEN COOL, SKIN HAM AND RUB WITH BROWN SUGAR AND DRY MUSTARD. ADD CLOVES FOR FLAVOR. PUT INTO HOT OVEN TO BROWN. WHEN BROWNED AS DESIRED, PLACE SLICED PINEAPPLE AROUND HAM AND ADD CHERRY TO CENTER OF EACH SLICE. Baked Herb Crusted Chicken From the kitchen of Christy Sellers, Alpha Delta Pi 3/4 CUP LOW FAT BUTTERMILK 6 SKINNED CHICKEN BREAST, HALVED 1/4 CUP GRATED PARMESAN CHEESE 1 TSP. GRATED LEMON RIND 1 TBSP. BUTTER, MELTED

1 TBSP. CHICKEN FLAVOR BOUILLON 1 1/2 CUP HERB SEASONED STUFFING MIX, CRUSHED 2 TBSP. CHOPPED PARSLEY 1/4 TSP. PEPPER

IN 1 CUP MEASURE, COMBINE BUTTERMILK AND BOUILLON. LET THE MIXTURE STAND FOR 10 MINUTES THEN STIR. IN A SHALLOW DISH OR PLASTIC BAG, POUR THE MIXTURE OVER CHICKEN, AND LET STAND FOR 30 MINUTES TO BLEND FLAVORS. IN A PLASTIC BAG COMBINE STUFFING MIX, CHEESE, PARSLEY, AND LEMON RIND. ADD CHICKEN A FEW PIECES AT A TIME, SHAKING TO COAT. PLACE IN LIGHTLY GREASED DISH AND DRIZZLE WITH BUTTER IF DESIRED. BAKE FOR 1 HOUR OR UNTIL GOLDEN. MAKES SIX SERVINGS. Baked Honey Lemon Chicken From the kitchen of Katie Traylor, Alpha Delta Pi 6 CHICKEN BREAST 1 TSP SALT 1 STICK BUTTER 1/4 CUP HONEY 1 TBSP SOY SAUCE

1/2 CUP FLOUR 1/4 TSP PEPPER 1/2 STICK BUTTER 1/4 CUP LEMON JUICE

MELT 1 STICK OF BUTTER IN A 13X9 INCH BAKING DISH. WHILE THIS IS MELTING IN THE OVEN, MIX FLOUR, SALT, AND PEPPER IN A BAG AND SHAKE THE CHICKEN BREASTS IN THE BAG UNTIL THEY ARE WELL COATED WITH FLOUR MIXTURE. ROLL CHICKEN IN THE MELTED BUTTER AND PLACE IN A SINGLE LAYER IN THE DISH. BAKE AT 350 DEGREES FOR 30 MINUTES. MELT 1/2 STICK OF BUTTER IN SMALL SAUCEPAN. STIR IN HONEY, LEMON JUICE, AND SOY SAUCE. TAKE CHICKEN OUT OF THE OVEN AFTER 30 MINUTES AND POUR HONEY MIXTURE OVER IT. BAKE FOR 30 MORE MINUTES. ENJOY! Baked Lemon Fish From the kitchen of Leigh Ann Aycock, Delta Zeta 1-1/2 LBS. FISH FILLETS (SOLE, FLOUNDER) 1 LEMON (6 WEDGES) SALT AND FRESH GROUND PEPPER OR LEMON PEPPER, TO TASTE

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2 T. FRESH PARSLEY, CHOPPED 1 T. OIL 1 T. LEMON JUICE

There’s a Tiger in the Kitchen!


Meat Dishes and Entrees IN BOTTOM OF SHALLOW BAKING OR BROILING PAN, SPREAD OIL, LEMON JUICE, AND PEPPER. SWISH FISH AROUND IN PAN, COATING BOTH SIDES. SPRINKLE WITH PARSLEY. BROIL 3 -4 MINUTES ON EACH SIDE OR UNTIL EDGES ARE BROWNED. SERVE WITH LEMON WEDGES AND SPRINKLE WITH SALT OR ADDITIONAL LEMON PEPPER. Baked Macaroni with Pepperoni From the kitchen of Brittney King, Zeta Tau Alpha 3 CUPS UNCOOKED ELBOW MACARONI 2 (6 OZ) CANS TOMATO PASTE 1/2 POUND SHREDDED SHARP CHEDDAR CHEESE

2 (8 OZ) CANS TOMATO SAUCE 1/2 POUND SHREDDED CHEDDAR CHEESE 25 SLICES PEPPERONI SAUSAGE

SALT AND PEPPER TO TASTE GARLIC POWDER TO TASTE

ONION POWDER TO TASTE

PREHEAT OVEN TO 350. BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL. ADD MACARONI AND COOK FOR 8 TO 10 MINUTES OR UNTIL AL DENTE; DRAIN. IN A 9X13 INCH BAKING DISH COMBINE COOKED MACARONI, TOMATO SAUCE, TOMATO PASTE, CHEESES, PEPPERONI, SALT, PEPPER, ONION POWDER AND GARLIC POWDER. BAKE IN PREHEATED OVEN FOR 45 MINUTES. Baked Penne with Italian Sausage From the kitchen of Andee Thompson, Kappa Kappa Gamma 1 (12 OZ) PACKAGE DRY PENNE PASTA 1/2 CUP CHOPPED ONION 2 TSP OLIVE OIL 1 (14.5) CAN DICED TOMATOES WITH GARLIC 2 CUPS SHREDDED MOZZARELLA CHEESE

1 LB. MILD ITALIAN SAUSAGE 1/2 CUP WHITE WINE 1 (15 OZ) CAN TOMATO SAUCE 1 (6 OZ) CAN TOMATO PASTE

PREHEAT OVEN TO 350 DEGREES. BOIL LIGHTLY SALTED WATER. ADD PASTA. COOK 8-10 MINUTES. PLACE SAUSAGE IN ONION IN LARGE SKILLET. COOK OVER MEDIUM HEAT UNTIL BROWN. DRAIN FAT. POUR IN WINE AND OLIVE OIL AND COOK FOR 1 MINUTE, STIRRING. STIR IN TOMATO SAUCE, DICED TOMATOES, AND TOMATO PASTE. SIMMER FOR 10 MINUTES, STIRRING OCCASIONALLY. TOSS WITH COOKED PASTA IN 9X13 DISH. SPRINKLE CHEESE. BAKE 20 MINUTES OR UNTIL ALL CHEESE IS MELTED. Baked Ziti From the kitchen of Alexandra Vorobieff, Delta Delta Delta 2 TBSP OF OLIVE OIL 2 CLOVES GARLIC, MINCED 1 CELERY STALK, DICED FINE SALT & PEPPER 1/4 CUP FRESH CHOPPED PARSLEY 2 (14 OZ) CANS CHOPPED TOMATOES 1 1/2 CUPS DICED MOZZARELLA OR FONTINA CHEESE 3 BEATEN EGGS

2 TBSP MINCED ONION 1 CARROT, DICED FINE 4 LINKS HOT ITALIAN SAUSAGE (OR SWEET IF YOU PREFER) 1 TSP DRIED OREGANO 1/2 CUP RED WINE 1 POUND OF ZITI PASTA (OR OTHER DRIED PASTA) 3OZ. PARMESAN, FRESHLY GRATED

BROWN THE SAUSAGE LINKS WELL IN A HEAVY SAUCE PAN. REMOVE AND CUT INTO 1/2 INCH ROUNDS. NEXT, MAKE THE SAUCE BY HEATING THE OIL, AND COOKING THE VEGETABLES UNTIL THEY ARE SOFTENED. ADD THE WINE AND COOK UNTIL REDUCED BY HALF. ADD THE TOMATOES, SALT, PEPPER, OREGANO, SAUSAGE PIECES, AND PARSLEY, AND SIMMER FOR 60 MINUTES UNTIL THICKENED. MEANWHILE COOK THE PASTA UNTIL AL DENTE. DRAIN THE PASTA, AND ADD TO THE SAUCE, MIXING WELL. IN A BUTTERED OVENPROOF DISH, ADD 1/3 OF THE PASTA, THEN SPRINKLE WITH THE DICED CHEESE. REPEAT THESE LAYERS TWICE MORE. POUR OVER TOP OF THE PASTA THE BEATEN EGGS, AND THEN SPRINKLE WITH THE GRATED CHEESE. BAKE IN A PREHEATED 400 DEGREE F. OVEN UNTIL BUBBLY. LET STAND 5 MINUTES BEFORE SERVING. Baked Ziti From the kitchen of Courtney Moore, Alpha Chi Omega & Lauren Ivey, Alpha Delta Pi 12 OZ. DRIED ZITI 1 (16 OZ.) PKG. SLICED MOZZARELLA

6.5 C. MEAT SAUCE 1/2 C. GRATED PARMESAN CHEESE

COOK ZITI ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND SET ASIDE. COMBINE MEAT SAUCE AND ZITI; LAYER HALF EACH OF THE ZITI MIXTURE AND MOZZARELLA CHEESE IN A GREASED 13X9-INCH BAKING DISH. SPOON REMAINING ZITI MIXTURE OVER CHEESE. COVER AND BAKE AT 350 FOR 15 MINUTES. UNCOVER; ADD REMAINING MOZZARELLA CHEESE AND SPRINKLE PARMESAN CHEESE. BAKE 10 MORE MINUTES.

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Meat Dishes and Entrees Banana Pepper Chicken From the kitchen of Meredith Bennett, Zeta Tau Alpha 4 SKINLESS BONELESS CHICKEN BREASTS 4 POTATOES CHOPPED 4 BANANA PEPPERS

1 ONION CHOPPED OLIVE OIL 4 SMALL ZUCCHINI CHOPPED

SALT AND PEPPER

PLACE CHICKEN IN DISH. DRIZZLE OLIVE OIL ALL OVER CHICKEN. ADD ONIONS, POTATOES, BANANA PEPPERS. SPRINKLE SALT AND PEPPER FOR TASTE. COVER AND BAKE 425 UNTIL CHICKEN AND POTATOES ARE HALFWAY DONE (30-40 MINUTES). THEN ADD ZUCCHINI, COVER AND BAKE UNTIL DONE. TOTAL TIME: 1-1 AND 1/2 HOURS. SERVING SIZE: 4-6 Barbecued Round Steak From the kitchen of Natalie Wilmer, Delta Gamma 2-3 POUND BEEF ROUND OR CHUCK STEAK [I PREFER THE FLAVOR OF CHUCK] 2-3 TBSP OF SALAD OIL A SMALL TO MEDIUM ONION, CHOPPED 1-2 CUPS BARBECUE SAUCE ½ CUP WATER CUT MEAT INTO 6 SERVING PIECES. IN A LARGE SKILLET OR DUTCH OVEN, BROWN MEAT IN OIL OVER MEDIUM HEAT. STIR IN REMAINING INGREDIENTS. COVER TIGHTLY, COOK ON STOVETOP OR IN 350 DEGREE OVEN FOR ABOUT 2 HOURS OR UNTIL MEAT IS TENDER. Barbeque Chicken Pizza From the kitchen of Katherine Keown, Chi Omega 1 TBSP SESAME OIL 1/4 CUP BARBEQUE SAUCE, DIVIDED 1 (16 OZ) PACKAGED, PRE-BAKED PIZZA CRUST

I SKINLESS, BONELESS CHICKEN BREAST, HALF 1/2 CUP MARINARA SAUCE 1 CUP SHREDDED MOZZARELLA CHEESE

HEAT THE SESAME OIL IN A SKILLET OVER MEDIUM HEAT. PLACE THE CHICKEN BREAST IN THE SKILLET, AND TOP WITH 1 TABLESPOON BARBEQUE SAUCE. COOK 10 MINUTES, TURN, AND TOP WITH 1 TABLESPOON BARBEQUE SAUCE. CONTINUE COOKING 10 MINUTES UNTIL JUICES RUN CLEAR. COOL SLIGHTLY, AND CUT INTO CHUNKS. PREHEAT OVEN TO 425 DEGREES F (220 DEGREES C). IN A SMALL BOWL, MIX THE REMAINING BARBEQUE SAUCE AND MARINARA SAUCE. SPREAD EVENLY OVER THE PIZZA CRUST. SPRINKLE WITH MOZZARELLA CHEESE. ARRANGE COOKED CHICKEN CHUNKS OVER THE TOP. BAKE 15 MINUTES IN THE PREHEATED OVEN, OR UNTIL CHEESE IS MELTED AND BUBBLY. REMOVE FROM HEAT AND LET SIT 10 MINUTES BEFORE SLICING. Barbeque Cups From the kitchen of Stephanie Fields, Alpha Xi Delta 1 LB LEAN GROUND MEAT 1 CAN OF BISCUITS

1 JAR BARBEQUE SAUCE 1 BAG OF SHREDDED CHEESE

YOU WILL NEED A STANDARD MUFFIN PAN (SIX PLACES, AND SPRAYED LIGHTLY WITH NON STICK SPRAY. REMOVE THE BISCUITS FROM THE PACKAGE AND ROLL OUT AND PLACE IN THE HOLE OF THE MUFFIN PAN WITH PLENTY OF HANG OVER. THEN BROWN THE MEAT. DRAIN THE MEAT WELL AND PUT BACK IN THE PAN AND ADD THE BARBEQUE SAUCE. HEAT THROUGH AND COAT THE MEAT WELL. PLACE THE MEAT IN THE HOLES, THEN SPRINKLE WITH CHEESE. TAKE THE HANG OVER OF THE BISCUITS AND FOLD ON TOP. BAKE ACCORDING THE DIRECTIONS OF THE BISCUITS. ENJOY. Basil Grilled Chicken From the kitchen of Kelly Smith, Alpha Xi Delta 3/4 TSP COARSELY GROUND PEPPER 1/3 CUP BUTTER OR MARGARINE, MELTED 1/2 CUP BUTTER OR MARGARINE, SOFTENED 1 TBSP GRATED PARMESAN CHEESE 1/8 TSP SALT FRESH BASIL SPRIGS (OPTIONAL)

4 CHICKEN BREAST HALVES, SKINNED 1/4 CUP CHOPPED FRESH BASIL 2 TBSP MINCED FRESH BASIL 1/4 TSP GARLIC POWDER 1/8 TSP PEPPER

PRESS 3/4 TEASPOON PEPPER INTO MEATY SIDES OF CHICKEN BREAST HALVES. COMBINE 1/3 CUP MELTED BUTTER AND 1/4 CUP CHOPPED BASIL; STIR WELL. BRUSH CHICKEN LIGHTLY WITH MELTED BUTTER MIXTURE. COMBINE 1/2 CUP SOFTENED BUTTER, 2 TABLESPOONS BASIL, PARMESAN CHEESE, GARLIC POWDER, SALT, AND PEPPER IN SMALL BOWL. BEAT AT LOW SPEED OF AN ELECTRIC MIXER UNTIL MIXTURE IS WELL BLENDED AND SMOOTH. TRANSFER TO A SMALL SERVING BOWL; SET ASIDE. GRILL CHICKEN OVER MEDIUM COALS 8 TO 10 MINUTES ON EACH SIDE, BASTING FREQUENTLY WITH REMAINING MELTED BUTTER MIXTURE. SERVE GRILLED CHICKEN WITH BASIL-BUTTER MIXTURE. GARNISH WITH FRESH BASIL SPRIGS, IF DESIRES. YIELD: 4 SERVINGS.

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Meat Dishes and Entrees Basil Pesto From the kitchen of Kelly Smith, Alpha Xi Delta 3 CUPS FRESH BASIL LEAVES 2 TBSP PINE NUTS 1 CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR STORING

3 TBSP GRATED PARMIGIANO-REGGIANO CHEESE 2 GARLIC CLOVES, MINCED

MAKES 2 CUPS. SERVE PESTO WITH A LONG, THIN PASTA SUCH AS FETTUCCINE OR SPAGHETTI. PULSE BASIL LEAVES, CHEESE, PINE NUTS, AND GARLIC IN A FOOD PROCESSOR UNTIL FINELY CHOPPED. WITH THE MACHINE RUNNING, POUR IN OLIVE OIL IN A THIN, STEADY STREAM, BLENDING UNTIL THE MIXTURE IS WELL COMBINED AND EMULSIFIED. SERVE PESTO WITH A LONG, THIN PASTA SUCH AS FETTUCCINE OR SPAGHETTI. STORE IN AN AIRTIGHT CONTAINER COVERED WITH A THIN LAYER OF OIL (TO PRESERVE COLOR) IN THE REFRIGERATOR FOR UP TO 1 WEEK. Beef and Broccoli Stir-Fry From the kitchen of Caroline Weseloh, Gamma Phi Beta 1 LB. LEAN BEEF 3 TBSP SOY SAUCE 1 TBSP WORCESTERSHIRE SAUCE 1/8 TSP READ PEPPER FLAKES, OPTIONAL 1 TBSP VEGETABLE OIL 4 CUPS BROCCOLI FLORETS 2 TBSP CORNSTARCH

1 1/2 CUPS LOW-FAT CHICKEN BROTH 2 CLOVES GARLIC, MINCED 1/4 TSP FRESHLY GROUND PEPPER 1/2 TSP GINGER 1/2 LB. FRESH MUSHROOMS 1/2 MEDIUM RED BELL PEPPER, THINLY SLICED 2 TBSP DRY SHERRY WINE

SLICE BEEF INTO 1/4-INCH SLICES. PLACE MEAT IN A LARGE RESEALABLE PLASTIC BAG. ADD CHICKEN BROTH, SOY SAUCE, GARLIC, WORCESTERSHIRE SAUCE, GROUND PEPPER, RED PEPPER, AND GINGER. MIX WELL AN REFRIGERATE FOR SEVERAL HOURS. WHEN READY TO SERVE, REMOVE MEAT FROM MARINADE AND RESERVE MARINADE. DRY OFF MEAT WITH A PAPER TOWEL. IN A LARGE, NONSTICK SKILLET, HEAT OIL. ADD MEAT AND FRY UNTIL BROWN. PUSH MEAT TO THE SIDE AND ADD MUSHROOMS, BROCCOLI, AND RED PEPPER. STIR UNTIL MUSHROOMS ARE TENDER. IN A SMALL BOWL COMBINE RESERVED MARINADE, CORNSTARCH, AND SHERRY. STIR INTO SKILLET AND COOK UNTIL MIXTURE THICKENS. ADD EXTRA BROTH IF IT GETS TOO THICK. COVER PAN AND COOK JUST UNTIL BROCCOLI IS TENDER-CRISP. SERVE OVER RICE. Beef and Rice Casserole From the kitchen of Patricia Miller, Alpha Xi Delta 1 POUND GROUND BEEF 1 PACKAGE DRY ONION SOUP MIX

2 CANS CREAM OF ONION SOUP 1 CUP RICE, UNCOOKED

BROWN GROUND BEEF. MIX BEEF WITH OTHER INGREDIENTS AND BAKE ONE HOUR AT 350 DEGREES. Beef BBQ From the kitchen of Kayla Austen, Delta Gamma 1 BEEF BRISKET (NOT CORNED) 1 CUP FINELY CHOPPED CELERY 4 TBSP BUTTER 4 TBSP SUGAR 2 CUPS CATSUP 2 TSP. GROUND MUSTARD 7-8 DROPS TABASCO SAUCE

1 BOTTLE LIQUID SMOKE 2 CHOPPED ONIONS 4 TBSP VINEGAR 8 TBSP LEMON JUICE 2 TBSP WORCESTERSHIRE SAUCE 1 CUP WATER SALT AND PEPPER TO TASTE

THE NIGHT BEFORE YOU WISH TO SERVE BBQ, POUR LIQUID SMOKE INTO CROCK POT. PLACE BRISKET ON TOP. COOK ON LOW OVERNIGHT. THE NEXT MORNING, REMOVE BRISKET AND LET COOL. MIX ALL INGREDIENTS IN CROCK POT. SLICE BRISKET AND ADD TO POT. STIR TO BLEND. COOK ON LOW ALL DAY. SERVE ON LARGE SANDWICH BUNS. Beef Penne Pasta Casserole From the kitchen of Rachel Kennedy, Phi Mu 1 POUND DRIED PENNE PASTA 1 ONION, CHOPPED 2 CANS (6 OZ EACH) ITALIAN TOMATO PASTE 1 TBSP MAGGI INSTANT BEEF FLAVOR BOUILLON

8 OZ LEAN GROUND BEEF 2 CUPS WATER 1/3 CUP OF RED WINE OR WATER 2 CUPS (8 OZ) SHREDDED MONTEREY JACK CHEESE

PREHEAT OVEN TO 350 F. COOK BEEF AND ONION IN LARGE SAUCEPAN, STIRRING OCCASIONALLY, UNTIL BEEF IS NO LONGER PINK. ADD WATER, TOMATO PASTE, WINE AND BOUILLON; COOK, STIRRING OCCASIONALLY, FOR 10 TO 15 MINUTES OR UNTIL FLAVORS ARE BLENDED. LAYER INGREDIENTS AS FOLLOWS IN UNGREASED 13 X 9-INCH BAKING DISH: 1/2 PASTA, 1/2 SAUCE AND 1/2 CHEESE. REPEAT LAYERS; COVER. BAKE FOR

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Meat Dishes and Entrees 20 TO 25 MINUTES OR UNTIL HEATED THROUGH AND CHEESE IS MELTED. SEASON WITH SALT. MAY BE FROZEN AHEAD: PREPARE AS ABOVE; DO NOT BAKE. COVER; FREEZE FOR UP TO 2 MONTHS. THAW OVERNIGHT IN REFRIGERATOR. PREHEAT OVEN TO 350 F. BAKE FOR 45 TO 55 MINUTES OR UNTIL HEATED THROUGH AND CHEESE IS MELTED. SEASON WITH SALT. Beef Stroganoff From the kitchen of Kelly Futral, Alpha Chi Omega 2-3 LBS. CUBED ROUND OR SIRLOIN STEAK 1 CAN CHEDDAR CHEESE SOUP 1 PKG. ONION SOUP MIX

2 CANS CREAM OF MUSHROOM SOUP 1 CAN MUSHROOM PIECES, DRAINED

THIS CAN BE COOKED IN EITHER THE OVEN OR CROCK POT. PLACE MEAT IN BOTTOM OF PAN. SPRINKLE ONION SOUP MIX OVER MEAT. ADD MUSHROOMS. SPREAD 1 CAN CREAM OF MUSHROOM SOUP, THEN 1 CAN OF CHEDDAR CHEESE SOUP. ADD A LITTLE WATER OR MILK IF YOU WANT BEFORE POURING OVER MEAT. BAKE AT 250 DEGREES FOR 3 HOURS. STIR TOGETHER AND BAKE 1/2 HOUR LONGER UNCOVERED OR COOK IN CROCK POT ON LOW FOR 6 TO 8 HOURS. Beef Tips From the kitchen of Ginny Mitchell, Alpha Chi Omega 3 LBS. STEW MEAT (USE STEW MEAT, NOT THE MORE EXPENSIVE BEEF TIPS) 1/2 C. RED WINE CUT MEAT INTO BITE-SIZE PIECES. COMBINE SOUPS AND WINE. IN CROCK POT FOR 8 HOURS. SERVE OVER RICE OR NOODLES.

2 CANS MUSHROOM SOUP 1 PKG. LIPTON ONION SOUP MIX

POUR SOUP MIXTURE ON BEEF TIPS IN CROCK POT. STIR TO MIX. COOK ON LOW

Beer Salmon From the kitchen of Leah Emerson, Delta Gamma 1 (12-INCH) TAIL PIECE SALMON FILLET (ABOUT 1 1/2 POUNDS) 3 TBSP BROWN SUGAR 1 SMALL RED ONION, THINLY SLICED

2 TSP GARLIC SALT 4 TBSP BUTTER, CUT INTO SMALL PIECES 1 (12-OZ) BOTTLE BEER

PREHEAT GRILL TO MEDIUM-HIGH HEAT. USING ALUMINUM FOIL, CREATE AN OBLONG COOKING TRAY (APPROXIMATELY 13 INCHES BY 8 INCHES BY 2 INCHES) TO BE PLACED DIRECTLY ON GRILL. PLACE SALMON FILLET IN CENTER OF TRAY. SEASON FIRST WITH GARLIC SALT, SPRINKLE WITH BROWN SUGAR, AND THEN COVER WITH PIECES OF BUTTER. TOP WITH SLICED RED ONIONS. POUR BEER OF CHOICE INTO TRAY TO JUST BELOW THE HIGHEST POINT OF THE FILLET. COVER TRAY WITH ALUMINUM FOIL TO ENVELOPE FISH COMPLETELY. PLACE TRAY ON GRILL, COVER WITH LID, AND GRILL FOR APPROXIMATELY 8 MINUTES OR UNTIL JUST COOKED THROUGH. Bowtie Chicken Pasta Toss From the kitchen of Stacy Patterson, Chi Omega 1 LB. BOWTIE PASTA 1 CUP BROCCOLI FLORETS 4 TBSP. OIL FROM TOMATOES SALT AND PEPPER TO TASTE

2 COOKED CHICKEN BREASTS, CUT INTO STRIPS 1 CUP SUN-DRIED TOMATOES PACKED IN OIL 1 CUP PARMESAN CHEESE

COOK PASTA UNTIL ALMOST DONE. ADD BROCCOLI INTO THE POT WITH PASTA AND COOK FOR ALL INGREDIENTS TOGETHER IN A LARGE BOWL AND SERVE IMMEDIATELY. ENJOY! SERVES 4.

3 MINUTES. STRAIN PASTA AND BROCCOLI. TOSS

Broccoli and Chicken Alfredo From the kitchen of Crista Newsome, Zeta Tau Alpha 2-3 CHICKEN BREASTS 1/2 A JAR OF ALFREDO SAUCE

1 CUP OF CHOPPED BROCCOLI BOX OF PASTA

BAKE OR GRILL THE CHICKEN BREAST AND THEN CHOP INTO SMALLER PIECES. COOK THE PASTA UNTIL TENDER. COOK THE BROCCOLI. ADD THEM ALL TOGETHER AND TOP IT OFF WITH ALFREDO SAUCE. IF YOU WANT YOU CAN BAKE THE DISH AFTER MIXED TOGETHER ON 350 DEGREES FOR 10 MINUTES.

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Meat Dishes and Entrees Broccoli Macaroni and Cheese From the kitchen of Katie Brunson, Pi Beta Phi & Melissa Sanders, Pi Beta Phi 1/4 CUP OF BUTTER OR MARGARINE, DIVIDED 2 CUPS OF MILK 1/2 TSP SALT 1 (10-OZ) PACKAGE FROZEN BROCCOLI, THAWED AND COARSELY CHOPPED 1/4 CUP FINE, DRY BREADCRUMBS OR 1/2 CUP GRATED PARMESAN CHEESE

2 TBSP OF ALL-PURPOSE FLOUR 1 (8-OZ) PACKAGE SHREDDED CHEDDAR-AMERICAN CHEESE BLEND 1/8 TSP GROUND RED PEPPER 8 OZ ELBOW MACARONI, COOKED

MELT 2 TABLESPOONS BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT, AND WHISK IN ALL-PURPOSE FLOUR; COOK, WHISKING CONSTANTLY, 2 MINUTES. WHISK IN MILK GRADUALLY; COOK, WHISKING CONSTANTLY, 5 MINUTES OR UNTIL MIXTURE THICKENS. REMOVE FROM HEAT. ADD SHREDDED CHEESE, SALT, AND PEPPER, STIRRING UNTIL CHEESE MELTS. STIR IN BROCCOLI AND PASTA. POUR INTO A LIGHTLY GREASED 11- X 7-INCH BAKING DISH. SPRINKLE WITH BREADCRUMBS; DOT WITH REMAINING 2 TABLESPOONS BUTTER. BAKE AT 350 FOR 25 TO 30 MINUTES. Broiled Mahi Mahi with Pineapple Salsa From the kitchen of Candace Boller, Zeta Tau Alpha 4 8-OZ MAHI MAHI FILETS AN RED BELL PEPPER, CUT INTO AN 1/8-INCH DICE 2 JALAPENO PEPPERS, SEEDED AND CHOPPED VERY FINE JUICE OF 2 LIMES

1/2 FRESH PINEAPPLE WITH SKIN AND CORE REMOVED, CUT INTO 1/8-INCH DICE 1 BUNCH CILANTRO, CHOPPED FINE

MAHI MAHI: GRILL THE FILETS ON AN OUTDOOR BARBECUE FOR APPROXIMATELY 6 MINUTES ON EACH SIDE, OR UNTIL DONE. PINEAPPLE SALSA: COMBINE ALL REMAINING INGREDIENTS. TO SERVE: PLACE 2 OUNCES OF PINEAPPLE SALSA OVER EACH FILET. SERVE WITH FRESH SEASONAL VEGETABLES AND RICE OR POTATOES. Broiled Mullet From the kitchen of Brittany Walker, Phi Mu 1 POUND MULLET FILLETS 1/4 CUP FINELY CHOPPED OR GRATED ONION 1 GARLIC CLOVE, MINCED

BUTTER FLAVOR VEGETABLE COOKING SPRAY

2 TBSP REDUCED CALORIE MARGARINE 1/4 CUP LEMON JUICE 1 TBSP MINCED PARSLEY

COAT A BROILER RACK WITH COOKING SPRAY. RINSE FISH AND PAT DRY WITH PAPER TOWEL. DIVIDE THE FISH INTO FOUR SERVINGS OF EVEN THICKNESS AND PLACE ON RACK IN PAN. COMBINE MARGARINE, ONION, LEMON JUICE, GARLIC, AND PARSLEY AND MIX UNTIL SMOOTH. SPREAD THE MIXTURE OVER FISH. PLACE FISH ABOUT 4 INCHES FROM HEAT AND BROIL FOR 5 TO 6 MINUTES OR UNTIL IT FLAKES EASILY WITH A FORK. Broiled Salmon with Dill-Mustard Sauce From the kitchen of Becky Roberts, Kappa Kappa Gamma 2 TBSP CHOPPED FRESH DILL (BUY ONE BUNCH FROM THE STORE), PLUS FRESH DILL SPRIGS FOR GARNISH 3/4 CUP OF MAYONNAISE 1 LEMON CUT INTO 6 WEDGES NONSTICK COOKING SPRAY

4 TBSP DIJON MUSTARD 2 TBSP HONEY 1/4 CUP OF SOUR CREAM SIX 1-INCH-THICK SALMON FILLETS (EACH ABOUT 6 OZ)

PREHEAT THE BROILER IN YOUR OVEN. IN A SMALL BOWL, COMBINE THE CHOPPED DILL, MUSTARD, AND HONEY. PLACE 2 TBSP OF THE MIXTURE IN A SMALLER DISH AND RESREVE THE SAUCE FOR BASTING THE SALMON LATER. MIX THE MAYONNAISE AND SOUR CREAM WITH THE REMAING DILL MIXTURE. COVER AND CHILL IN THE REFRIGERATOR UNTIL SERVING TIME. SPRAY THE SKIN SIDE OF THE SALMON WITH THE NONSTICK COOKING SPRAY. PLACE THE SALMON, SKIN SIDE UP, IN A BROILER PAN BUT DO NOT SPREAD IT WITH THE MUSTARD MIXTURE! BROIL THE SALMON 4 TO 6 INCHES FROM THE HEAT FOR ABOUT 5 MINUTES. THEN TURN THE FILLETS OVER, BRUSH THEM WITH THE DILL-MUSTARD-HONEY SAUCE, AND BROIL FOR 5 MORE MINUTES. YOU'LL KNOW IT'S DONE WHEN THE FISH FLAKES EASILY WITH A FORK. SERVE THE SALMON ON PLATES WITH A DOLLOP OF THE REFRIGERATED SOUR CREAM AND DILL SAUCE AND GARNISH WITH SPRIGS OF FRESH DILL. PUT A LEMON WEDGE ON THE PLATE AND SERVE. TIP: FOR EACH INCH THICKNESS OF FISH YOU COOK, FIGURE IT WILL TAKE 10 MINUTES OF COOKING TIME. Brunswick Stew From the kitchen of Jessica Kidd, Gamma Phi Beta 2 MEDIUM ONIONS, CUT INTO THIN WEDGES 1 1/2 CUPS DICED COOKED HAM (8 OZ) 1 14 OZ CAN CHICKEN BROTH 1 TBSP DRIED THYME, CRUSHED 1/4 TSP BOTTLED HOT PEPPER SAUCE 1 CUP FROZEN BABY LIMA BEANS

2 POUNDS MEATY CHICKEN PIECES, SKINNED 1 14 1/2- OZ CAN DICED TOMATOES 4 CLOVES GARLIC, MINCED 1/4 TSP PEPPER 1 10-OZ PACKAGE FROZEN SLICED OKRA (2 CUPS) 1 CUP FROZEN WHOLE KERNEL CORN

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Meat Dishes and Entrees IN A 3 1/2- TO 4-QUART CROCKERY COOKER PLACE ONION. TOP WITH CHICKEN AND HAM. IN A SMALL BOWL COMBINE UNDRAINED TOMATOES, BROTH, GARLIC, WORCESTERSHIRE SAUCE, MUSTARD, THYME, PEPPER, AND HOT PEPPER SAUCE; POUR OVER CHICKEN AND HAM. COVER AND COOK ON LOW-HEAT SETTING FOR 8 TO 10 HOURS OR ON HIGH-HEAT SETTING FOR 4 TO 5 HOURS. IF DESIRED, REMOVE CHICKEN; COOL SLIGHTLY. (KEEP LID ON THE CROCKERY COOKER.) REMOVE MEAT FROM CHICKEN BONES; CUT MEAT INTO BITE-SIZE PIECES. RETURN CHICKEN TO CROCKERY COOKER; DISCARD BONES. ADD OKRA, LIMA BEANS, AND CORN TO CROCKERY COOKER. IF USING LOW-HEAT SETTING TURN TO HIGH-HEAT SETTING. COVER AND COOK 45 MINUTES MORE OR UNTIL VEGETABLES ARE TENDER. MAKES 6 SERVINGS. Buttermilk Baked Chicken From the kitchen of Valerie Malone, Kappa Kappa Gamma 5 OR 6 BONELESS SKINLESS CHICKEN BREASTS 3/4 CUP FLOUR 1/4 TSP. PEPPER 1 1/2 TSP. SALT

1 1/2 CUP BUTTER MILK 1 CAN CREAM OF CHICKEN SOUP 1/4 CUP BUTTER OR MARGARINE

MELT BUTTER IN A 13X9X2 INCH PAN. DIP CHICKEN INTO 1/2 CUP BUTTERMILK. THEN ROLL IN FLOUR SEASONED WITH SALT AND PEPPER. PUT CHICKEN IN PAN AND BAKE UNCOVERED AT 425 DEGREES FOR 20-25 MINUTES. TURN CHICKEN AND BAKE ANOTHER 15 MINUTES. BLEND REMAINING 1 CUP BUTTERMILK WITH SOUP AND POUR AROUND CHICKEN. BAKE 15 MINUTES OR UNTIL CHICKEN IS DONE. Byran's Deep Fried Chicken Wings From the kitchen of Brittney King, Zeta Tau Alpha 8 CHICKEN WINGS 3 TBSP OF OYSTER SAUCE

4 TBSP OF SOY SAUCE 3 TBSP OF SWEET SHERRY 1/2 CUP ALL-PURPOSE FLOUR 1 QUART OIL FOR DEEP FRYING

SALT AND PEPPER TO TASTE

1/2 CUP CORN FLOUR

TO MARINATE: PLACE THE CHICKEN WINGS IN A LARGE NONPOROUS GLASS DISH OR BOWL. IN A SMALL BOWL MIX THE SOY SAUCE, OYSTER SAUCE, SHERRY, SALT AND PEPPER AND POUR MIXTURE OVER CHICKEN; TURN TO COAT. COVER DISH AND REFRIGERATE TO MARINATE FOR 12 TO 24 HOURS. REMOVE CHICKEN FROM MARINADE, DISPOSING OF ANY REMAINING MARINADE. MIX ALL-PURPOSE FLOUR WITH CORN FLOUR IN A SHALLOW DISH OR BOWL AND TOSS WINGS IN FLOUR MIXTURE UNTIL WELL COATED. HEAT OIL IN A DEEP SKILLET OR DEEP FRYER AND DEEP FRY WINGS UNTIL CRISPY AND COOKED THROUGH (JUICES RUN CLEAR). DRAIN ON PAPER TOWELS AND SERVE. Chalupa From the kitchen of BJ Agnew, Chi Omega 5 POUND TENDERLOIN OF PORK OR OTHER MEAT 2 C;LOVES OF CHPPED GARLIC 1 TBSP SALT 1 TSP OREGANO

1 BAG OF DRY PINTO BEANS 2 TBSP CHILI POWDER TBSP GROUND CUMIN 1 SMALL CAN OF WHOLE GROUND CHILIES

PUT ALL INGREDIENTS IN A LARGE CROCK POT AND COOK FOR 6 HOURS COVERED BETWEEN LOW AND MEDIUM, REMOVE MEAT AND SHRED, THEN COOK FOR 1 HOUR UNCOVERED TO THICKEN ON MEDIUM... PLACE THIS MEAT COMBINATION ON TOP OF A BED OF FRITOS AND ADD ANY TOPPINGS YOU DESIRE SUCH AS LETTUCE, TOMATOES, OLIVES, SOUR CREAM, CHEESE, GREEN ONIONS, HOT SAUCE, AND ANYTHING YOU MIGHT WANT AS A TOPPING. Cheesy Chicken Enchiladas From the kitchen of Stacy Patterson, Chi Omega SAUTE IN 3 TBSP OIL: 2 CHOPPED ONIONS 2 CLOVES GARLIC, MINCED

ADD: 4 CUPS CHOPPED COOKED CHICKEN 2- 14 ½ OZ. CANS MEXICAN TOMATOES 1 SMALL CAN CHOPPED GREEN CHILIES 2 T. FRESH CILANTRO 4 OZ. GOAT CHEESE

FILL AND ROLL 24 FLOUR TORTILLAS WITH MIXTURE AND PLACE WITH SEAM SIDE DOWN IN TWO 9X13 PANS. MIX 2 CUPS HALF AND HALF WITH 1 T. CHICKEN BOUILLON AND COOK UNTIL BUBBLY. POUR OVER THE ENCHILADAS. BAKE COVERED AT 350 DEGREES FOR 10 MINUTES. SPRINKLE WITH SHREDDED MEXICAN BLEND CHEESES AND BAKE UNCOVERED 10 MINUTES MORE OR UNTIL CHEESE IS MELTED AND ENCHILADAS ARE HOT.

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Meat Dishes and Entrees Cheesy Enchiladas From the kitchen of Stephanie Jones, Alpha Omicron Pi 8 OZ FAT FREE CREAM CHEESE, SOFTENED 1/4 CUP SLICED GREEN ONIONS 1 (16 OZ) JAR THICK 'N CHUNKY SALSA

8 OZ SHREDDED NON-FAT CHEDDAR CHEESE, DIVIDED 6 (6 INCH) FLOUR TORTILLA (6 INCH)

BEAT CREAM CHEESE WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL SMOOTH. ADD 1 CUP OF THE CHEDDAR CHEESE AND ONIONS; MIX UNTIL BLENDED. SPREAD 1/4 CUP CHEESE MIXTURE DOWN CENTER OF EACH TORTILLA; ROLL UP. PLACE, SEAM-SIDE DOWN, IN 11X7-INCH BAKING DISH. POUR SALSA OVER TORTILLAS. SPRINKLE WITH REMAINING CHEDDAR CHEESE; COVER. BAKE AT 350 DEGREES F FOR 20 TO 25 MINUTES OR UNTIL THOROUGHLY HEATED. Cheesy Grilled Cheese From the kitchen of Janna Knight, Delta Gamma 2 TSP OF BUTTER 1 SLICE MUENSTER CHEESE 2 SLICES RYE BREAD

1 SLICE CHEDDAR CHEESE 1 SLICE PROVOLONE CHEESE

PREHEAT YOUR OVEN'S BROILER. BUTTER ONE SIDE OF EACH SLICE OF BREAD, AND PLACE BUTTER SIDE DOWN ON A BAKING SHEET. PLACE CHEESE SLICES ON TOP OF EACH PIECE OF BREAD. BROIL UNTIL CHEESE IS BUBBLY AND SLIGHTLY BROWN. REMOVE FROM THE OVEN, AND PRESS THE TWO PIECES OF BREAD TOGETHER CHEESE TO CHEESE. Cheesy Potato Casserole From the kitchen of Michelle Romano, Delta Delta Delta 1 POUND FROZEN HASH BROWN POTATOES 1 SMALL ONION, CHOPPED 2 1/2 CUPS SHREDDED CHEDDAR CHEESE 4 1/2 CUPS CORN FLAKES CEREAL

2 (10.75 OZ) CANS CONDENSED CREAM OF MUSHROOM SOUP 1 PINT SOUR CREAM SALT AND PEPPER TO TASTE 2/3 CUP BUTTER

PLACE HASH BROWNS IN THE BOTTOM OF A 9X13 INCH BAKING DISH. IN A MEDIUM BOWL, STIR TOGETHER SOUP, ONION, SOUR CREAM, CHEESE, SALT AND PEPPER UNTIL WELL COMBINED. POUR OVER HASH BROWNS. CRUSH THE CEREAL AND MIX WITH THE BUTTER. SPRINKLE MIXTURE OVER SOUP LAYER. COVER AND LET REST IN REFRIGERATOR 24 HOURS. PREHEAT OVEN TO 325 DEGREES. BAKE IN PREHEATED OVEN 45 MINUTES, UNTIL GOLDEN, HOT Cheesy Vegetable Lasagna From the kitchen of Emmy Smith, Gamma Phi Beta 12 LASAGNA NOODLES 2 HEADS FRESH BROCCOLI, CHOPPED 1 LARGE ONION, CHOPPED 2 SMALL ZUCCHINI, SLICED 1/2 CUP ALL- PURPOSE FLOUR 3/4 CUP PARMESAN CHEESE, DIVIDED 1/2 TSP PEPPER 1 (8 OZ) CONTAINER SMALL CURD COTTAGE CHEESE 2 1/2 CUPS SHREDDED MOZZARELLA CHEESE, DIVIDED

2 TBSP S OLIVE OIL 2 CARROTS, THINLY SLICED 2 GREEN BELL PEPPERS, CHOPPED 3 CLOVES GARLIC, MINCED 3 CUPS MILK 1/2 TSP SALT 1 (10 OZ) PACKAGE FROZEN SPINACH, THAWED 24 OZ RICOTTA CHEESE

PREHEAT OVEN TO 375 DEGREES F (190 DEGREES C). GREASE A 9 X 13 INCH CASSEROLE DISH. BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL. ADD LASAGNA NOODLES AND COOK FOR 8 TO 10 MINUTES OR UNTIL AL DENTE; DRAIN. HEAT OIL IN A LARGE CAST IRON SKILLET OVER MEDIUM HEAT. WHEN OIL IS HOT ADD BROCCOLI, CARROTS, ONIONS, BELL PEPPERS, ZUCCHINI AND GARLIC. SAUTE FOR 7 MINUTES; SET ASIDE. PLACE FLOUR IN A MEDIUM SAUCEPAN AND GRADUALLY WHISK IN MILK UNTIL WELL BLENDED. BRING TO A BOIL OVER MEDIUM HEAT. COOK 5 MINUTES, OR UNTIL THICK, STIRRING CONSTANTLY. STIR IN 1/2 CUP PARMESAN CHEESE, SALT AND PEPPER; COOK FOR 1 MINUTE, STIRRING CONSTANTLY. REMOVE FROM HEAT; STIR IN SPINACH. RESERVE 1/2 CUP SPINACH MIXTURE. IN A SMALL BOWL COMBINE COTTAGE AND RICOTTA CHEESES; STIR WELL. SPREAD ABOUT 1/2 CUP OF SPINACH MIXTURE IN THE BOTTOM OF THE PREPARED PAN. LAYER NOODLES, RICOTTA MIXTURE, VEGETABLES, SPINACH MIXTURE AND 2 CUPS MOZZARELLA CHEESE, ENDING WITH NOODLES. TOP WITH RESERVED SPINACH MIXTURE, 1/2 CUP MOZZARELLA CHEESE AND 1/4 CUP PARMESAN CHEESE. BAKE IN PREHEATED OVEN FOR 35 MINUTES, OR UNTIL LIGHTLY BROWNED ON TOP. COOL FOR APPROXIMATELY 10 MINUTES BEFORE SERVING.

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Meat Dishes and Entrees Chicken and Dumplings From the kitchen of Heather Haroff, Alpha Xi Delta & Molly Adkins, Alpha Chi Omega 4 BONE-IN CHICKEN BREAST HALVES, SKINNED (3 POUNDS) 1 CAN CHICKEN BROTH 1 TBSP CREOLE SEASONING 1 TBSP PEPPER

3 CUPS WATER 1 CAN CREAM OF ONION SOUP 1 (11-OZ) CAN REFRIGERATED BISCUITS

BRING FIRST 3 INGREDIENTS TO A BOIL IN A DUTCH OVEN; COVER, REDUCE HEAT, AND SIMMER 30 TO 35 MINUTES OR UNTIL CHICKEN IS TENDER. REMOVE CHICKEN, RESERVING BROTH IN DUTCH OVEN; LET CHICKEN COOL. BONE AND CUT CHICKEN INTO BITE-SIZE PIECES. PLACE BISCUITS ON A FLOURED SURFACE; ROLL OR PAT TO 1/8-INCH THICKNESS. CUT BISCUITS INTO THIRDS. BRING BROTH TO A BOIL. DROP BISCUITS, 1 AT A TIME, INTO BOILING BROTH; ADD CHICKEN. COOK, STIRRING OCCASIONALLY, 10 MINUTES. Chicken and Mushroom Pasta From the kitchen of Ashley Campbell, Phi Mu 8 OZ. DRIED PENNE PASTA 1/4 T. SALT 2 T. OLIVE OIL 3 CUPS SLICED, FRESH MUSHROOMS 1/2 CHICKEN BROTH 1 CUP CHERRY TOMATOES, HALVED 3 T. SNIPPED, FRESH OREGANO 1/8 T. BLACK PEPPER

12 OZ. BONELESS, SKINLESS CHICKEN BREASTS, CUT INTO PIECES 1/8 T. BLACK PEPPER 3 LARGE CLOVES GARLIC, MINCED 1 MEDIUM ONION, THINLY SLICED 1/4 CUP DRY WHITE WINE 1/4 CUP SHREDDED FRESH BASIL 1/4 CUP FINELY SHREDDED PARMESAN CHEESE

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN. RETURN TO SAUCEPAN, COVER AND KEEP WARM. MEANWHILE, SPRINKLE CHICKEN WITH SALT AND PEPPER. IN A LARGE SKILLET, HEAT 1 T. OF OLIVE OIL OVER MEDIUM HIGH HEAT. ADD CHICKEN AND GARLIC. COOK AND STIR FOR 3-4 MINUTES, UNTIL CHICKEN IS NO LONGER PINK. REMOVER FROM SKILLET; COVER AND KEEP WARM. ADD THE REMAINING 1 T. OF OLIVE OIL TO SKILLET. ADD MUSHROOMS AND ONION; COOK UNTIL TENDER, STIRRING OCCASIONALLY. CAREFULLY ADD CHICKEN BROTH AND WHITE WINE. BRING TO A BOIL, REDUCE HEAT, AND BOIL GENTLY UNCOVERED ABOUT 2 MINUTES OR UNTIL LIQUID IS REDUCED BY HALF. REMOVE SKILLET FROM HEAT. ADD COOKED PASTA, CHICKEN, CHERRY TOMATOES, BASIL, AND OREGANO TO MUSHROOM MIXTURE; TOSS GENTLY TO COMBINE. TRANSFER CHICKEN MIXTURE TO A SERVING DISH; SPRINKLE WITH PARMESAN CHEESE AND 1/8 T. PEPPER. MAKES 6 SERVINGS. Chicken and Mushrooms From the kitchen of Adrienne Inman, Alpha Xi Delta 4 BONELESS, SKINLESS CHICKEN HALF-BREASTS 2 TSP (10ML) EXTRA-VIRGIN OLIVE OIL 1 ONION, FINELY CHOPPED 1 CUP (250 ML) WHITE WINE

FLOUR FOR COATING 2 CLOVES GARLIC, MINCED 15 MEDIUM MUSHROOMS, SLICED SALT & PEPPER TO TASTE

(MAKES 4 SERVINGS) COAT THE CHICKEN BREASTS WITH FLOUR. WARM THE OIL OVER MEDIUM HEAT AND ADD THE ONION AND GARLIC. SAUTE UNTIL THE ONIONS ARE CLEAR. THEN ADD THE CHICKEN AND MUSHROOMS. HEAT UNTIL THE MEAT IS COOKED THROUGHOUT. ADD THE WINE AND CONTINUE STIRRING. SEASON WITH SALT & PEPPER AND SERVE! Chicken and Potatoes From the kitchen of Laura Peaden, Alpha Omicron Pi 4 BONELESS, SKINLESS CHICKEN BREAST HALVES 1 10-3/4 OZ. CAN CONDENSED CREAM OF CHICKEN SOUP, UNDILUTED 1 2.8 OZ. CAN FRENCH-FRIED ONIONS

4 MEDIUM POTATOES, PEELED AND HALVED 1 C. SOUR CREAM

PLACE CHICKEN IN A GREASED 9-IN. SQUARE BAKING DISH. ARRANGE POTATOES AROUND CHICKEN. COMBINE SOUP AND SOUR CREAM; SPREAD OVER CHICKEN AND POTATOES. BAKE, UNCOVERED, AT 350 DEGREES FOR 1-1/4 HOURS. SPRINKLE WITH ONIONS; BAKE 10 MINUTES LONGER. Chicken and Rice From the kitchen of Rebecca Ingold, Gamma Phi Beta 4 CHICKEN BREASTS BUTTER 3 CUPS WATER

1 CAN CREAM OF MUSHROOM SOUP 1 1/2 CUPS RICE BEETS OR GREEN BEANS

IN A MICROWAVE SAFE DISH, MICROWAVE CHICKEN (AFTER WASHING) ON BOTH SIDES FOR ABOUT 5 MINUTES, ON 1/2 POWER PUTTING A LITTLE BUTTER, SALT AND PEPPER ON THE CHICKEN. CHICKEN SHOULD BE ALMOST COMPLETELY COOKED (NO PINK). PUT CREAM OF MUSHROOM SOUP

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Meat Dishes and Entrees OVER CHICKEN (POUR OFF JUICE FIRST IF YOU WANT THICKER SOUP WHEN DONE) AND COOK AT 350 FOR 1/2 HOUR (SOUP SHOULD BE BUBBLING). BOIL 3 CUPS OF WATER (WITH A LITTLE BUTTER AND SALT) AND ADD 1 1/2 CUPS RICE AFTER WATER BOILS. AFTER ADDING RICE, BOIL ABOUT 5 MINUTES, TURN DOWN AS LOW AS POSSIBLE AND SIMMER 10-15 MINUTES (ALL LIQUID WILL NOT BE GONE). TURN OFF HEAT. STIR EVERY ONCE IN A WHILE. USUALLY SERVED WITH BEETS, BUT GREEN BEANS ARE A GOOD SUBSTITUTE.

Chicken and Rice Casserole From the kitchen of Rachel Kennedy, Phi Mu 2 CUPS COOKED RICE 1 1/2 CUPS COOKED, CHOPPED CHICKEN BREAST MEAT 1/2 CUP FINELY CHOPPED RED ONION 1/4 CUP FINELY CHOPPED CILANTRO 1 TBSP DICED JALAPEテ前S

2 CUPS (8 OZ) SHREDDED MONTEREY JACK CHEESE 1 CAN (12 FLUID OZ) CARNATION EVAPORATED MILK 2 LARGE EGGS, LIGHTLY BEATEN 2 TBSP BUTTER OR MARGARINE, MELTED

PREHEAT OVEN TO 350 F. LIGHTLY GREASE 2-QUART CASSEROLE. COMBINE RICE, CHEESE, CHICKEN, EVAPORATED MILK, ONION, EGGS, CILANTRO, BUTTER AND JALAPEテ前S IN PREPARED CASSEROLE; STIR WELL. BAKE FOR 45 TO 50 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. SEASON WITH SALT. FOR FREEZE AHEAD: PREPARE AS ABOVE; DO NOT BAKE. COVER; FREEZE FOR UP TO 2 MONTHS. THAW OVERNIGHT IN REFRIGERATOR. UNCOVER. PREHEAT OVEN TO 350 F. BAKE FOR 60 TO 70 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. SEASON WITH SALT. Chicken and Rice Dinner From the kitchen of Lauren Holmes, Phi Mu 1 REYNOLDS OVEN BAG, REGULAR SIZE 1 CUP INSTANT RICE UNCOOKED 2 SKINLESS, BONELESS CHICKEN BREAST HALVES

1 TBSP FLOUR 1 CAN CHICKEN BROTH SEASONED SALT

LEMON PEPPER

PREHEAT OVEN TO 350. SHAKE BAG WITH FLOUR AND PLACE IN 13X9X2 IN. BAKING PAN. ADD RICE AND BROTH. SQUEEZE OVER BAG TO BLEND IN FLOUR. SPRINKLE CHICKEN WITH SEASONED SALT AND LEMON PEPPER. ADD CHICKEN TO BAG. ARRANGE CHICKEN AND RICE MIXTURE IN AN EVEN LAYER. CLOSE BAG AND CUT 6 1/2 IN. SLITS IN TOP. BAKE 30 - 35 MINUTES OR UNTIL CHICKEN IS TENDER. Chicken and Veggie Stir-Fry From the kitchen of Niki Blumentritt, Phi Mu 1 TBSP P. OIL 1/4 CUP SLICED GREEN ONION 1/2 CUP STIR FRY SAUCE 2 CUP HOT WHITE RICE

1 WHITE CHICKEN BREAST STRIPS 1 PACK MIXED VEGGIES (BROCCOLI, WATER CHESTNUTS, CARROTS, ETC...) 2 TBSP P. WATER

COOK RICE AND SET ASIDE. COOK CHICKEN IN OIL UNTIL COMPLETELY COOKED. DONE. SERVE ON TOP OF RICE.

MIX REST OF INGREDIENTS TOGETHER AND COOK UNTIL WELL

Chicken and Wild Rice Casserole From the kitchen of Julie Johnston, Alpha Gamma Delta 3 CUPS COOKED, CHOPPED CHICKEN BREASTS 1 LARGE CAN FRENCH STYLE GREEN BEANS, DRAINED 2 TBSP BUTTER 3 TBSP FLOUR 1/2 CUP CREAM OR MILK 1/4 CUP CHOPPED OR SLIVERED ALMONDS

1 PACKAGE QUICK-COOKING WILD RICE, COOKED ACCORDING TO PACKAGE DIRECTIONS

1/2 CUP CHOPPED ONION 1 CUP CHICKEN STOCK 1/2 CUP GRATED PARMESAN CHEESE

PREHEAT OVEN TO 350 DEGREES. IN A BUTTERED CASSEROLE DISH, COMBINE CHICKEN, COOKED RICE, AND GREEN BEANS. IN A SAUCEPAN, MELT BUTTER OVER MEDIUM HIGH HEAT. ADD ONIONS AND COOK FOR 1 MINUTE. STIR IN FLOUR AND COOK FOR 1 MINUTE. WHISK IN CHICKEN STOCK AND BRING TO A SIMMER. WHISK IN CREAM OR MILK AND RETURN TO A SIMMER. WHEN SAUCE HAS THICKENED, POUR OVER MIXTURE IN CASSEROLE DISH. SPRINKLE WITH PARMESAN CHEESE AND ALMONDS AND BAKE FOR 30 MINUTES. SERVES ABOUT 4. Chicken Breasts with Sesame-Soy-Ginger Butter From the kitchen of Erin Attwood, Delta Gamma 4 BONELESS, SKINLESS CHICKEN BREASTS HALVES (1 1/2LBS) 1 TBSP FINELY GRATED FRESH GINGER 1 TBSP TOASTER SESAME OIL PEPPER

4 TBSP UNSALTED BUTTER, SOFTENED 1 TBSP SOY SAUCE SALT 1 TBSP TOASTED SESAME SEEDS

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Meat Dishes and Entrees PREHEAT THE GRILL. TRIM ANY FAT OR CONNECTIVE TISSUE FROM THE CHICKEN BREASTS. WHILE THE GRILL IS HEATING, MAKE THE SEASONED BUTTER. IN A SMALL BOWL, USING A FORK, MASH TOGETHER THE BUTTER, GINGER, SOY SAUCE, AND SESAME OIL. SET ASIDE. WHEN THE GRILL IS READY, SEASON THE CHICKEN BREASTS GENEROUSLY WITH SALT AND BLACK PEPPER TO TASTE. CAREFULLY OIL THE GRILL RACK. PLACE THE CHICKEN ON THE GRILL RACK AND COOK, TURNING ONCE, UNTIL COOKED THROUGH, 12 TO 14 MINUTES. TRANSFER THE CHICKEN TO SERVING PLATES AND IMMEDIATELY TOP EACH WITH A DOLLOP OF THE BUTTER. GARNISH WITH THE TOASTED SESAME SEEDS. Chicken Casserole From the kitchen of Ashley Campbell, Phi Mu 6 CHICKEN BREASTS 1 CAN CREAM OF MUSHROOM SOUP 1 STICK MARGARINE 1 PKG. PEPPERIDGE FARMS CORNBREAD STUFFING

1 CAN CREAM OF CELERY SOUP 1 CUP MILK 1 CUP CHICKEN BROTH

BOIL CHICKEN BREASTS, DEBONE, AND BREAK INTO BITE-SIZE PIECES. SAVE 1 CUP CHICKEN BROTH. PUT CHICKEN IN 13" X 9" BAKING PAN. HEAT 2 SOUPS AND MILK TOGETHER AND POUR OVER CHICKEN. MELT STICK OF MARGARINE IN CHICKEN BROTH AND POUR ON TOP OF SOUP MIXTURE. PUT ABOUT 1/2 PKG OF STUFFING ON TOP AND BAKE AT 350 FOR 30 MINUTES. Chicken Casserole From the kitchen of Katie Brock, Zeta Tau Alpha 4 CHICKEN BREAST COOKED AND CHOPPED 8 OZ CARTON SOUR CREAM

CAN CREAM OF CHICKEN SOUP RITZ CRACKERS

BUTTER

MIX CHICKEN SOUP AND SOUR CREAM TOGETHER, MIX CHICKEN IN WITH IT. BUTTER ON TOP OF THE CRACKERS. BAKE FOR 45 MINUTES ON 350 OR 375.

CRUSH RITZ CRACKERS ON TOP OF THE CHICKEN MIX. POUR MELTED CAN ADD CELERY AND ONION IF DESIRED.

Chicken Casserole From the kitchen of Cody Wishik, Alpha Chi Omega 6 CHICKEN BREAST FILETS 1 CAN CREAM OF CHICKEN SOUP 1/2 TO 3/4 BOX ITALIAN CROUTONS

SLICED SWISS CHEESE 1/4 CUP WHITE WINE 1/4 CUP MELTED BUTTER

PRE-HEAT OVEN TO 350 DEGREES. PLACE THAWED CHICKEN BREAST FILETS IN 9X13IN. BAKING CASSEROLE DISH. PUT SLICED SWISS CHEESE ON TOP OF EACH FILET. MIX CREAM OF CHICKEN SOUP AND WHITE WINE AND POUR OVER CHICKEN AND CHEESE. CRUSH CROTONS AND SPRINKLE OVER TOP. POUR BUTTER OVER CROTONS. COOK AT 350 DEGREES FOR ONE HOUR. Chicken Chimmies From the kitchen of Ellen Weidinger, Phi Mu CHICKEN-COOKED AND SHREDDED CUP OF CHEDDAR CHEESE 4 TBSP OF BUTTER

2 CANS OF SMALL CHOPPED GREEN CHILIES 1 TBSP OF CUMIN PACKAGE OF FLOWER TORTILLAS

TAKE CHICKEN, TWO SMALL CANS OF CHOPPED GREEN CHILIES, 1/2 CUP CHEDDAR CHEESE, AND CUMINUTES AND MIX TOGETHER. MELT BUTTER AND SPREAD ON BOTH SIDES OF THE TORTILLAS. PLACE A SPOONFUL OF THE MIXTURE ONTO THE TORTILLA AND FOLD IT INTO A SQUARE. PLACE FOLDED SIDE DOWN INTO NON GREASED PAN. SPOON REMAINING MIXTURE ON TOP AND SPRINKLE WITH REMAINING CHEESE. COOK AT 350 DEGREES UNTIL GOLDEN BROWN. SERVE WITH SOUR CREAM AND SALSA. Chicken Cordon Bleu From the kitchen of Leigh Pipkin, Sigma Kappa 4 BONELESS CHICKEN BREASTS 4 SLICES PROSCIUTTO (OR COOKED HAM) 2/3 CUP MILK 2 TBSP ALL-PURPOSE FLOUR 1 BAG EGG NOODLES

1 CUP SOUR CREAM (REGULAR OR LITE) 4 SLICES SWISS CHEESE 6 TBSP BUTTER 1 CLOVE GARLIC (MINCED) MUSHROOMS (OPTIONAL)

LAY CHICKEN BREASTS ON PLASTIC WRAP AND COVER WITH A SECOND LAYER. USE MEAT MALLET TO POUND FLAT. LAY 1 PIECE HAM AND 1 PIECE CHEESE ON EACH CHICKEN BREAST. ROLL CHICKEN BREASTS WITH HAM AND CHEESE INTO ROLLS AND SECURE WITH TOOTHPICKS. HEAT 4 TABLESPOONS BUTTER IN SKILLET. COOK THE ROLLED CHICKEN BREASTS IN THE BUTTER UNTIL COOKED THROUGH. TURN TO ENSURE EVEN BROWNING. FOR SAUCE: MELT 2 TABLESPOONS BUTTER IN MEDIUM SAUCEPAN. ADD GARLIC AND MUSHROOMS. COOK UNTIL TENDER. ADD 1 TABLESPOON

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Meat Dishes and Entrees FLOUR WHILE STIRRING. ADD MILK AND SOUR CREAM. ADD SECOND TABLESPOON FLOUR WHILE STIRRING. SIMMER UNTIL THICKENED. NOODLES ACCORDING TO DIRECTIONS ON PACKAGE. SERVE CHICKEN OVER NOODLES AND SPOON SAUCE ON TOP.

COOK

Chicken Crescent Rolls From the kitchen of Jessica Graves, Phi Mu 3 CANS OF CRESCENT ROLLS 2 CANS OF CREAM OF CHICKEN SOUP 1 CAN OF WATER

2 CANS OF TYSON SHREDDED CHICKEN 1 CAN OF CREAM OF CELERY SOUP OPTIONAL: SHREDDED CHEESE

OPEN THE CANS OF CRESENT ROLLS. SEPERATE AND SPREAD THEM OUT. OPEN THE CANS OF CHICKEN AND PUT THEM INTO A BOWL. USE A FORK TO MAKE THE CHICKEN SHREDED. PUT A SPOON FULL OF CHICKEN ON EACH CRESENT ROLL. ROLL THEM UP LIKE YOU WOULD DO AN EMPTY CRESENT ROLL. BAKE THEM IN THE OVEN AT THE TEMPERATURE ACCORDING TO THAT ON THE CRESENT ROLL WRAPS. COOK UNTIL THE ROLLS ARE BROWN. REMOVE FROM OVEN AND SET ASIDE. OPEN ALL CANS OF SOUP AND POUR INTO A BOILER. FILL ONE OF THE CANS WITH WATER AND ADD TO SOUP. MIX WELL. TURN TO MEDIUM HEAT. BRING TO A SLIGHT BOIL (SOUP WILL BEGIN POPPING). REMOVE FROM HEAT. PLACE AS MANY CRESENT ROLLS THAT WILL FIT INTO AN 11X13 INCH PAN (YOU WILL PROBABLY NEED ANOTHER SMALLER PAN TO FIT ALL). COVER WITH THE SOUP AND WATER MIXTURE. OPTIONAL: IF YOU WOULD LIKE TO ADD CHEESE TO THE TOP THIS IS THE TIME. PLACE PANS INTO THE OVER AT 350 DEGREES FOR 10 MINUTES, OR UNTIL CHEESE IS MELTED AND SOUP MIXTURE IS BOILING. REMOVE FROM OVEN AND ENJOY. Chicken Crescents From the kitchen of Allison Luka, Delta Delta Delta 2 1/2 C. COOKED, CHOPPED CHICKEN 1 TBSP CHOPPED CHIVES SALT TO TASTE (OPTIONAL) 1/4 C. BUTTER, MELTED 1 JAR CHICKEN GRAVY

3 OZ CREAM CHEESE, SOFTENED 2 TBSP MILK 2 PKGS. CRESCENT ROLLS 1/2 C. SEASONED BREAD CRUMBS

COOK CHICKEN BREASTS (ENOUGH FOR 2 1/2 CUPS CHOPPED). MIX TOGETHER CHOPPED CHICKEN, CREAM CHEESE, CHIVES, MILK, AND SALT (OPTIONAL). TAKE 2 INDIVIDUAL CRESCENT ROLLS AND PRESS TOGETHER TIGHTLY AT THE SEAMS, FORMING A SQUARE (THERE SHOULD BE EIGHT TOTAL SQUARES). EQUALLY DISTRIBUTE CHICKEN MIXTURE INTO THE CRESCENT SQUARES. PULL UPWARD THE FOUR CORNERS, ENCLOSING THE MIXTURE, AND PINCHING THE DOUGH EDGES TOGETHER TIGHTLY. DIP OR BASTE EACH CHICKEN CRESCENT WITH MELTED BUTTER AND COAT WITH BREAD CRUMBS. COOK AT 350 FOR 20 MINUTES. HEAT GRAVY AND SPOON OVER TOP OF EACH ONE. Chicken Divan From the kitchen of Carley Ezzell, Chi Omega ; Jennifer Reid, Phi Mu; & AJ Hembree, Phi Mu 4 DEBONED CHICKEN BREASTS 1 C. SHREDDED CHEDDAR CHEESE 1 C. MAYONNAISE 1 C. BREAD CRUMBS 2 CANS OF CREAM OF CHICKEN SOUP

1 TSP. LEMON JUICE 2 (10 OZ.) PKG. FROZEN BROCCOLI 1/2 TSP. CURRY POWDER 2 T. MELTED BUTTER

PRECOOK CHICKEN AND BROCCOLI. SPREAD BROCCOLI IN CASSEROLE DISH; PLACE CHICKEN ON TOP. IN SEPARATE BOWL COMBINE SOUP, MAYONNAISE, LEMON JUICE, AND CURRY POWDER. POUR OVER CHICKEN. SPRINKLE CHEESE AND BREAD CRUMBS ON TOP. BAKE AT 350 FOR 25 MINUTES AND SERVE OVER RICE. SERVES 6. Chicken Divan Casserole From the kitchen of Erica Mote, Delta Gamma 1 PKG FROZEN BROCCOLI SPEARS 2 CUPS COOKED CHICKEN TORN (4 BREAST) SEASONED 1 CUP OF MAYONNAISE 1/2 CUP GRATED CHEDDAR CHEESE

1 PKG FROZEN BROCCOLI- CHOPPED 2 CANS OF CREAM OF CHICKEN SOUP 1 TSP. LEMON JUICE 1/2 C SOFT BUTTERED BREAD CRUMBS (PEPPERIDGE FARM-HERB SEASONED)

PLACE LAYER OF BROCCOLI IN 9X13 INCH CASEROLE. TOP WITH LAYER OF CHICKEN. COMBINE SOUP, MAYONNAISE, LEMON JUICE, SEASONING(CURRY POWDER, SALT-PEPPER OPTIONAL) AND POUR OVER CHICKEN. SPRINKLE TOP WITH CHEESE AND BREAD CRUMBS (MELT ALITTLE BUTTER IN A SEPERATE BOWL AND TOSS BREAD CRUMBS TO COVER-ABOUT 1/4 STICK) BAKE AT 325 FOR 25-30 MINUTES WITH TENTED FOIL. UNCOVER TO LIGHTLY BROWN AND CRISPEN TOP. (5 MIN) SERVE OVER WHITE RICE (MINUTE RICE)

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Meat Dishes and Entrees Chicken Enchilada Casserole From the kitchen of Kelsey Weir, Gamma Phi Beta 2 CUPS SHARP CHEDDAR (GRATED) 1/2 PINT SOUR CREAM 2 CANS CREAM OF CHICKEN SOUP 1 CUP CHICKEN BROTH 1/2 TSP PEPPER

1 LG. BAG TOSTITOS TORTILLA CHIPS (PLAIN) 4 LARGE CHICKEN BREASTS (BOIL, REMOVE SKIN AND BONES AND SHRED) 1 MEDIUM ONION, CHOPPED 2 TSP CHILI POWDER

MIX SOUP AND OTHER INGREDIENTS TOGETHER. ALL). BAKE AT 325 FOR 45 MINUTES.

LAYER IN BUTTERED 9X13 DISH (CHIPS, COOKED CHICKEN, CHEESE, SOUP MIX ON TOP, REPEAT

Chicken Enchiladas From the kitchen of Kristen Garner, Phi Mu 1 TBSP. BUTTER OR MARGARINE 1 (4.5 OZ.) CAN CHOPPED GREEN CHILIES DRAINED 3 1/2 CUPS CHOPPED COOKED CHICKEN BREAST 2 (8 OZ.) PKG. MONTEREY JACK CHEESE, SHREDDED

1 MED. ONION CHOPPED 1 (8 OZ.) PKG. CREAM CHEESE, CUT UP AND SOFTENED 8 (8 IN.) FLOUR TORTILLAS 2 CUPS WHIPPING CREAM

MELT BUTTER; ADD ONION AND SAUTE' 5 MINUTES. ADD GREEN CHILIES, SAUTE' 1 MIN. STIR IN CREAM CHEESE AND CHICKEN, COOK, STIRRING CONSTANTLY UNTIL CREAM CHEESE MELTS. REMOVE FROM HEAT. SPOON 2-3 TBSP. CHICKEN MIXTURE DOWN THE CENTER OF EACH TORTILLA. ROLL UP TORTILLAS, AND PLACE SEAM SIDE DOWN, IN A LIGHTLY GREASED 13 X 9 CASSEROLE DISH. SPRINKLE WITH MONTEREY JACK CHEESE AND DRIZZLE WITH WHIPPING CREAM. BAKE 350 DEGREES FOR 45 MINUTES. YIELD 6 SERVINGS. Chicken Enchiladas From the kitchen of Natalie Powell, Kappa Kappa Gamma 2 CUPS COOKED CUBED CHICKEN 1/4 TO 1/2 CUP SALSA VERDE GARLIC SALT TO TASTE

2 CUPS WHIPPING CREAM, WARMED

2-4 OZ CANS CHOPPED GREEN CHILIES 1/2 TSP. SALT 12 CORN TORTILLAS 8OZ MONTEREY JACK CHEESE, GRATED

PREHEAT OVEN TO 300. COMBINE CHICKEN, CHILES, SALSA, SALT AND GRALIC SALT. STIR. DIP EACH TORTILLA IN WARM CREAM. FILL CENTER OF EACH TORTILLA WITH CHICKEN MIXTURE. ROLL AND PLACE IN 2QT. GLASS BAKING DISH. POUR REMAINING CREAM OVER TORTILLAS. TOP WITH GRATED CHEESE. BAKE 10-15 MINUTES OR UNTIL WARM AND BUBBLY. SERVES 6 Chicken Escort From the kitchen of Vanna Younce, Phi Mu 1 CAN CREAM OF MUSHROOM SOUP 1C. SOUR CREAM 1-2 C. COOKED CHICKEN, CUT UP

1 CAN CREAM OF CHICKEN SOUP 1 BOX CLUB CRACKERS 1SM. CAN SLICED WATER CHESTNUTS

BUTTER

CRUMBLE TWO PACKS OF CRACKERS ON BOTTOM OF GREASED CASSEROLE DISH. LAYER CHICKEN ON TOP. MIX SOUPS AND SOUR CREAM TOGETHER AND POUR OVER CHICKEN. ADD DRAINED CHESTNUTS ON TOP. CRUMBLE TWO PACKS OF CRACKERS ON TOP. DOT WITH BUTTER. BAKE AT 375 FOR 30-40 MINUTES Chicken Fancy From the kitchen of Kaylan Hopson, Pi Beta Phi 1 PKG CHICKEN BONELESS AND SKINLESS 1/2 TSP CURRY POWDER 1 CUP SOUR CREAM

1CAN CREAM OF MUSHROOM SOUP 1/2 C. COOKING SHERRY

PREHEAT OVEN TO 350. SALT AND PEPPER CHICKEN AND PLACE IN A BAKING DISH. MIX ALL OTHER INGREDIENTS TOGETHER AND POUR SAUCE OVER THE CHICKEN SPRINKLE WITH PAPRIKA (OPTIONAL). BAKE AT 350 FOR ONE HOUR. SERVE OVER RICE OR NOODLES.

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Meat Dishes and Entrees Chicken Fried Rice with Vegetables From the kitchen of Heather Frank, Delta Delta Delta 2 TSP. SESAME OIL 2 GARLIC CLOVES, MINCED 1 CUP UNCOOKED BROWN RICE 1 CUP DICED CARROTS 1/2 TSP. SALT 1/2 CUP FROZEN GREEN PEAS, THAWED

1/2 CUP CHOPPED ONION 1 LB. SKINLESS, BONELESS CHICKEN BREAST, CUT INTO 1/2 IN. PIECES 1 TBSP. REDUCED SODIUM SOY SAUCE 2 1/4 CUPS REDUCED SODIUM CHICKEN BROTH 1/4 TSP. GROUND BLACK PEPPER 1/4 CUP CHOPPED GREEN ONIONS

HEAT OIL IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD ONION AND GARLIC AND SAUTE 2 MINUTES, UNTIL SOFT. PLACE CHICKEN IN SAUCEPAN AND SAUTE 5 MIN., UNTIL BROWNED ON ALL SIDES, STIRRING FREQUENTLY. ADD RICE AND COOK 1 MINUTE, UNTIL TRANSLUCENT. STIR IN SOY SAUCE TO COAT RICE. ADD CARROTS, CHICKEN BROTH, SALT AND PEPPER AND BRING MIXTURE TO A BOIL. REDUCE HEAT, COVER AND SIMMER 30 MIN., UNTIL LIQUID IS ABSORBED AND RICE IS TENDER. STIR IN PEAS AND GREENS ONIONS AND HEAT THROUGH. Chicken Marsala From the kitchen of Alexandra Vorobieff, Delta Delta Delta 1 OZ. DRIED PORCINI MUSHROOMS 4 CHICKEN BREAST HALVES, SKINNED SALT & PEPPER 2/3 CUP DRY MARSALA WINE

8 OZ. FRESH WHITE MUSHROOMS FLOUR FOR DREDGING 3 TBSP OLIVE OIL 1/4 CUP FRESH CHOPPED PARSLEY

RE HYDRATE THE PORCINI MUSHROOMS IN 1 CUP WARM WATER FOR ABOUT 30 MINUTES. REMOVE FROM THE WATER, PAT DRY WITH PAPER TOWELS, AND CHOP COARSELY. STRAIN THE PORCINI WATER, AND SET ASIDE TO USE LATER. SLICE THE FRESH MUSHROOMS THINLY. DREDGE THE CHICKEN BREASTS IN FLOUR SEASONED LIGHTLY WITH SALT AND PEPPER, AND THEN BROWN IN A SKILLET WITH THE OIL OVER MEDIUM HEAT. ONCE WELL BROWNED, REMOVE THE CHICKEN AND SET ASIDE. COOK THE SLICED MUSHROOMS IN THE SAME PAN UNTIL TENDER AND GOLDEN BROWN. IF THE PAN BECOMES TOO DRY, USE A LITTLE OF THE PORCINI LIQUID TO MOISTEN IT. RETURN THE CHICKEN PIECES TO THE PAN WITH THE MUSHROOMS, AND ADD THE PORCINI, THE MARSALA WINE AND 1/4 CUP OF THE PORCINI LIQUID. TASTE, AND SEASON WITH SALT AND PEPPER IF NEEDED. TURN DOWN TO MEDIUM LOW HEAT, COVER, AND COOK FOR ABOUT 20 MINUTES. IF THE JUICES BEGIN TO EVAPORATE TOO MUCH WHILE COOKING, ADD A FEW TABLESPOONS OF THE PORCINI WATER. WHEN COMPLETED, THE SAUCE SHOULD BE THICK AND CREAMY. TO SERVE, PLACE CHICKEN PIECES ON A PLATTER, SPOON OVER THE JUICES, AND SPRINKLE WITH THE FRESH PARSLEY. Chicken Marsala From the kitchen of Brittney Wise, Alpha Delta Pi 1/2 CUP ALL-PURPOSE FLOUR 2 (6 TO 8-OZ) BONELESS, SKINLESS CHICKEN BREASTS, CUT IN HALVES AND POUNDED THIN

3 CUPS SLICED MUSHROOMS (CREMINI, OYSTER, SHIITAKE) 1 CUP CHICKEN STOCK CHOPPED CHIVES, FOR GARNISH

1 TBSP ESSENCE, RECIPE FOLLOWS 1 TBSP OLIVE OIL 4 TBSP BUTTER 3/4 CUP MARSALA SALT AND FRESHLY GROUND BLACK PEPPER

IN A SHALLOW BOWL OR PLATE COMBINE THE FLOUR AND ESSENCE AND STIR TO COMBINE THOROUGHLY. QUICKLY DREDGE THE CHICKEN BREAST HALVES IN THE SEASONED FLOUR MIXTURE, SHAKING TO REMOVE ANY EXCESS FLOUR. HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT UNTIL VERY HOT BUT NOT SMOKING. ADD 1 TABLESPOON OF THE BUTTER AND COOK THE CHICKEN BREASTS UNTIL GOLDEN BROWN ON BOTH SIDES, ABOUT 3 MINUTES PER SIDE. TRANSFER TO A PLATE AND SET ASIDE. ADD 1 TABLESPOON OF THE REMAINING BUTTER TO THE PAN AND ADD THE MUSHROOMS. COOK, STIRRING FREQUENTLY, UNTIL MUSHROOMS ARE GOLDEN BROWN AROUND THE EDGES AND HAVE GIVEN OFF THEIR LIQUID. ADD THE MARSALA WINE AND BRING TO A BOIL, SCRAPING TO REMOVE ANY BROWNED BITS FROM THE BOTTOM OF THE PAN. WHEN THE WINE HAS REDUCED BY HALF, ADD THE CHICKEN STOCK AND COOK FOR 3 MINUTES, OR UNTIL THE SAUCE HAS THICKENED SLIGHTLY. LOWER THE HEAT TO MEDIUM AND RETURN THE CHICKEN BREASTS TO THE PAN AND CONTINUE TO COOK UNTIL THEY ARE COOKED THROUGH AND THE SAUCE HAS THICKENED, ABOUT 5 TO 6 MINUTES. SWIRL IN THE REMAINING 2 TABLESPOONS OF BUTTER, ADD SALT AND PEPPER, TO TASTE. GARNISH WITH CHOPPED CHIVES AND SERVE IMMEDIATELY. **TO MAKE ESSENCE (EMERIL'S CREOLE SEASONING): 2 1/2 TABLESPOONS PAPRIKA, 2 TABLESPOONS SALT, 2 TABLESPOONS GARLIC POWDER, 1 TABLESPOON BLACK PEPPER, 1 TABLESPOON ONION POWDER, 1 TABLESPOON CAYENNE PEPPER, 1 TABLESPOON DRIED LEAF OREGANO, 1 TABLESPOON DRIED THYME, COMBINE ALL INGREDIENTS THOROUGHLY AND STORE IN AN AIRTIGHT JAR OR CONTAINER. Chicken Noodle Dinner From the kitchen of Patricia Miller, Alpha Xi Delta 1 CUP MACARONI NOODLES 1 TBSP P OIL 1/2 CUP MAYONNAISE

2 BONELESS CHICKEN BREASTS 1 CAN CREAM OF CHICKEN SOUP 1/2 CUP SHREDDED CHEESE

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Meat Dishes and Entrees PREHEAT OVEN TO 350. BOIL NOODLES ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND SET ASIDE. CUT CHICKEN BREASTS INTO CUBES AND BROWN IN SKILLET WITH OIL. DRAIN OFF EXCESS OIL AND MIX CHICKEN, NOODLES, MAYONNAISE, AND CREAM OF CHICKEN SOUP IN A LARGE BOWL. SPREAD IN 9X13 BAKING DISH. BAKE FOR 35 MINUTES. SPRINKLE CHEESE ON TOP OF MIXTURE AND RETURN TO OVEN UNTIL CHEESE MELTS. Chicken Parmesan From the kitchen of Julie Carter, Alpha Omicron Pi BONELESS CHICKEN BREASTS

MARGARINE PARMESAN CHEESE, GRATED PASTA GARLIC SALT PEPPER

ITALIAN STYLE BREAD CRUMBS MOZZARELLA CHEESE, GRATED SPAGHETTI SAUCE SALT

COMBINE BREADCRUMBS AND PARMESAN CHEESE IN A LARGE MIXING BOWL. MELT MARGARINE IN A SHALLOW BOWL. SALT AND PEPPER CHICKEN BREASTS, THEN COAT IN THE MARGARINE. MOVE CHICKEN FROM MARGARINE TO BREADCRUMB MIXTURE, COAT THOROUGHLY. PLACE CHICKEN BREASTS IN BUTTERED CASSEROLE DISH. BAKE FOR 30 MINUTES AT 325 DEGREES. REMOVE FROM OVEN, COVER WITH MOZZARELLA CHEESE. SERVE WITH PASTA AND SPAGHETTI SAUCE. Chicken Parmesan Pasta From the kitchen of Stephanie Whitlow, Phi Mu 1-1/2 POUND BONELESS SKINLESS CHICKEN BREAST HALVES 1 CUP ITALIAN SEASONED DRY BREAD CRUMBS 1-1/2 CUPS SHREDDED MOZZARELLA CHEESE 1 TSP. DRIED OREGANO LEAVES

1 EGG SLIGHTLY BEATEN 3 CUPS SPAGHETTI SAUCE, DIVIDED ¼ CUP GRATED PARMESAN CHEESE 6 OZ. SPAGHETTI, COOKED, DRAINED

DIP CHICKEN EN EGG MIXTURE, THEN IN BREAD CRUMBS TURNING EVENLY TO COAT BOTH SIDES. PLACE IN A GREASED 13X9 INCH BAKING PAN. BAKE AT 400 DEGREES FOR 20 TO 25 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. TOP WITH 2 CUPS OF THE SPAGHETTI SAUCE AND CHEESES. SPRINKLE WITH OREGANO. BAKE AN ADDITIONAL 5 MINUTES OR UNTIL MOZZARELLA CHEESE IS MELTED. SERVE OVER HOT PASTA TOSSED WITH REMAINING 1 CUP SPAGHETTI SAUCE HEATED. Chicken Pasta From the kitchen of Christen Ridley, Alpha Omicron Pi CHICKEN STRIPS PASTA NOODLES PARMESAN CHEESE

ITALIAN DRESSING BUTTER SALT & PEPPER TO TASTE

SAUTE THE CHICKEN IN A SKILLET WITH THE ITALIAN DRESSING. WHILE THE CHICKEN IS COOKING, COOK THE PASTA NOODLES. DRAIN NOODLES AND PUT INTO A LARGE BOWL. ADD THE CHICKEN. ADD MORE ITALIAN DRESSING AND A TABLESPOON OF BUTTER. MIX GOOD. ADD SALT & PEPPER AND POSSIBLY MORE DRESSING. ONCE IT IS STIRRED ADD THE PARMESAN CHEESE AND ITS READY TO BE SERVED. Chicken Pasta in Cream Sauce From the kitchen of Landon McKean, Alpha Gamma Delta 2 CUPS COOKED CHICKEN, CHOPPED 1/4 CUP FLOUR 1/4 TSP PEPPER 1 CUP WHIPPING CREAM 1/2 CUP PARMESAN CHEESE

1/4 CUP MARGARINE 1/2 TSP SALT 1 CUP CHICKEN BROTH 7 OZ THIN SPAGHETTI

CAN DOUBLE THE MARGARINE, FLOUR, SALT, PEPPER, CHICKEN BROTH, AND WHIPPING CREAM TO MAKE EXTRA SAUCE SO THAT THE CASSEROLE IS NOT DRY. MELT MARGARINE IN A SAUCEPAN OVER LOW HEAT. BLEND IN FLOUR AND SEASONINGS. COOK OVER LOW HEAT, STIRRING CONSTANTLY UNTIL SMOOTH AND BUBBLY. REMOVE FROM HEAT; SLOWLY STIR IN BROTH AND WHIPPING CREAM. RETURN TO HEAT, BRING TO BOIL AND STIR ABOUT ONE MINUTE, UNTIL SAUCE IS THICK. POUR SAUCE INTO UNGREASED 2 QT CASSEROLE DISH OVER THE CHICKEN AND COOKED PASTA. SPRINKLE WITH CHEESE IF DESIRE. BAKE UNCOVERED AT 350 DEGREES FOR ABOUT 30 MINUTES, OR UNTIL BUBBLY. Chicken Picata From the kitchen of Lori Carneal Bryant, Alpha Xi Delta 4 BONELESS SKINLESS CHICKEN BREASTS 1 CUP OF FLOUR 2 CUPS OF CHICKEN BROTH 2 TBSP BUTTER 1/2 TRAY OF MUSHROOMS SLICED THINLY

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1/2 CUP OF LEMON JUICE 1 TSP CAPERS 1/4 CUP OF EXTRA VIRGIN OLIVE OIL SALT & PEPPER TO TASTE

There’s a Tiger in the Kitchen!


Meat Dishes and Entrees PUT DRIZZLE OF OLIVE OIL IN PAN AND TURN ON MED HEAT. SAUTÉ' MUSHROOMS. REMOVE AND SET ASIDE. PLACE FLOUR (RESERVE 1 TBS) IN A BOWL WITH SALT & PEPPER TO TASTE. RINSE CHICKEN BREASTS OFF AND COAT WITH FLOUR MIXTURE. PLACE REMAINING OLIVE OIL & 1 TBS OF BUTTER IN PAN AND BROWN ON BOTH SIDES (ABOUT 4 TO 5 MINUTES ON EACH SIDE). REMOVE AND SET ASIDE. PUT 1 TBS OF FLOUR IN PAN AND COOK UNTIL GOLDEN. STIR IN TWO CUPS OF CHICKEN BROTH IN PAN AND BRING TO A SLIGHT BOIL. ADD LEMON JUICE. ADD CAPERS. ADD CHICKEN AND MUSHROOMS. SIMMER FOR 20 TO 30 MINUTES WITH LID ON. REMOVE FROM HEAT AND STIR IN 1 TBS OF BUTTER. SERVE OVER RICE. Chicken Poppyseed From the kitchen of Lindsey Westbrook, Alpha Delta Pi 6 CHICKEN BREASTS 1 CAN CREAM OF CHICKEN 1/3 CUP CHICKEN BROTH

1 CAN CREAM OF MUSHROOM 1/2 CUP SOUR CREAM RITZ CRACKERS

POPPY SEEDS

BUTTER

BOIL 6 CHICKEN BREASTS. AFTER COOKING, DICE THE CHICKEN. MIX CREAM OF MUSHROOM, CREAM OF CHICKEN AND CHICKEN BROTH WITH CHICKEN AND PUT IN CASSEROLE DISH (8X11). TOP THE CASSEROLE WITH CRUSHED RITZ CRACKERS. DOT WITH BUTTER AND SPRINKLE POPPYSEEDS ON TOP OF CRACKERS. BAKE AT 350 FOR 30-45 MINUTES. SERVE OVER RICE (OPTIONAL). Chicken Pot Pie From the kitchen of Lauren Hayes, Chi Omega 4 LARGE, SKINLESS CHICKEN BREASTS 5 CELERY STALKS, COARSELY CHOPPED, RESERVING TOPS 1/2 LB OF CARROTS, COARSELY CHOPPED 1/2 LIGHT MARGARINE, MELTED 1 CUP SKIM MILK SALT AND PEPPER TO TASTE

LEMON JUICE AND SEASONINGS 4 TO 5 POTATOES CUBED 1 CAN LESEUR PEAS, DRAINED 2/3 CUP FLOUR 3 TO 4 CHICKEN BOUILLON CUBES 9 INCH PILLSBURY PIE CRUST

SEASON CHICKEN WITH LEMON JUICE AND SEASONINGS. BOIL CHICKEN WITH CELERY TOPS UNTIL TENDER. BOIL CELERY, POTATOES, AND CARROTS IN CHICKEN BROTH UNTIL TENDER, RESERVING 3 CUPS OF BROTH. CUT CHICKEN INTO SMALLER PIECES AND PLACE IN A 9X13 DISH. POUR DRAINED VEGETABLES OVER THE CHICKEN. POUR PEAS ON TOP. MIX MARGARINE AND FLOUR, COOK FOR 1 MINUTE. ADD MILK, EXTRA BROTH, AND BOUILLON. STIR IN SALT AND PEPPER. POUR OVER THE PEAS, ROLL CRUST TO FIT THE TOP. SLIT THE CRUST AND BAKE AT 400' FOR 45 TO 50 MINUTES. ENJOY!!! Chicken Pot Pie From the kitchen of Ginny Mitchell, Alpha Chi Omega 1 PACKAGE CHICKEN BREASTS, BONELESS, SKINLESS ( 4-5) 1 CAN VEG-ALL ( LARGE CAN) 1 CAN CREAM OF CHICKEN SOUP

1 BOX OF PILLSBURY PIE CRUSTS (2 TO A BOX) 1 CAN CREAM OF MUSHROOM SOUP WORCESTERSHIRE SAUCE

PREPARE PIE CRUSTS ACCORDING TO DIRECTIONS ON BOX. COOK THAWED CHICKEN BREASTS IN SALTED WATER UNTIL DONE (30 - 40 MINUTES OR UNTIL THE INSIDE OF BREASTS ARE NOT PINK). LET CHICKEN COOL AND TEAR INTO PIECES (BITE-SIZE). MIX SOUPS AND VEG-ALL. ADD CHICKEN AND 1-2 TEASPOONS OF WORCESTERSHIRE SAUCE. MIX AND POUR INTO BOTTOM PIE CRUST. TOP WITH OTHER PIE CRUST AND SEAL. YOU MAY HAVE TO TRIM CRUST SOME. BAKE IN PRE-HEATED OVEN AT 350 FOR ABOUT 1 HOUR. CHECK AT ABOUT 45 MINUTES. IF TOP IS TOO BROWN TENT WITH ALUMINUM FOIL. Chicken Potpie From the kitchen of Heather Haroff, Alpha Xi Delta 5 TBSP BUTTER 3 CARROTS, CUT INTO THIN SLICES 3/4 TSP SALT 3 1/2 TBSP FLOUR 1/2 CUP HALF-AND-HALF OR LIGHT CREAM 1 1/3 POUNDS BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 4 IN ALL), CUT INTO 1 INCH CUBES

1 ONION, CUT INTO THIN SLICES 3/4 POUND MUSHROOMS, CUT INTO THIN SLICES 1/4 TSP FRESH-GROUND BLACK PEPPER 1 1/2 CUPS CANNED CHICKEN BROTH OR HOMEMADE STOCK 1 TBSP CHOPPED FRESH MARJORAM, OR 1 TSP DRIED MARJORAM 2 CUPS FRESH BREAD CRUMBS

HEAT THE OVEN TO 400 . IN A 10- OR 12-INCH OVENPROOF FRYING PAN OR LARGE SAUCEPAN, MELT 3 TABLESPOONS OF THE BUTTER OVER MODERATE HEAT. ADD THE ONION AND CARROTS AND COOK, COVERED, STIRRING OCCASIONALLY, UNTIL THE ONION IS TRANSLUCENT, ABOUT 5 MINUTES. ADD THE MUSHROOMS, 1/4 TEASPOON OF THE SALT, AND THE PEPPER. COOK, COVERED, STIRRING OCCASIONALLY, FOR 5 MINUTES LONGER. STIR THE FLOUR INTO THE VEGETABLES. WHISK IN THE BROTH, HALF-AND-HALF, MARJORAM, AND THE REMAINING 1/2 TEASPOON SALT. BRING TO A SIMMER AND CONTINUE SIMMERING UNTIL THE SAUCE STARTS TO THICKEN, ABOUT 2 MINUTES. REMOVE FROM THE HEAT AND ADD THE CHICKEN. IF USING A SAUCEPAN, POUR THE MIXTURE INTO AN 8-BY-12-INCH BAKING DISH. IN A MEDIUM SAUCEPAN, MELT THE REMAINING 2 TABLE-

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Meat Dishes and Entrees SPOONS BUTTER. REMOVE FROM THE HEAT AND STIR IN THE BREAD CRUMBS. SPRINKLE THE BUTTERED BREAD CRUMBS IN AN EVEN LAYER OVER THE CHICKEN MIXTURE. BAKE IN THE OVEN UNTIL THE CRUMBS BEGIN TO BROWN, 10 TO 12 MINUTES.

Chicken Puffs From the kitchen of Ashley Anderton, Sigma Kappa 8 OZ. PACKAGE CREAM CHEESE 4 CUPS CHICKEN, COOKED AND CUBED 1/2 TSP. SALT 2 CANS CRESCENT ROLLS 1 CAN CREAM OF CHICKEN AND MUSHROOM SOUP

4 TBSP. BUTTER, MELTED 1/4 CUP MILK 1/4 TSP. PEPPER SEASONED BREAD CRUMBS 1/3 SOUP CAN OF MILK

COMBINE CREAM CHEESE, BUTTER, CHICKEN, MILK, SALT AND PEPPER. MIX WELL. SEPARATE 2 CANS OF CRESCENT ROLLS INTO 8 RECTANGLES. PRESS PERFORATIONS TO SEAL. SPOON 1/2 CUP OF CHICKEN MIXTURE INTO EACH RECTANGLE. PULL 4 CORNERS TO THE TOP OF FILLING AND TWIST FIRMLY. SEAL THE CORNERS. PLACE ON 2 UNGREASED COOKIE SHEETS AND BRUSH WITH MELTED BUTTER. SPRINKLE WITH SEASONED BREAD CRUMBS. BAKE 20-30 MINUTES AT 350 DEGREES UNTIL GOLDEN BROWN. COMBINE SOUP AND MILK TO MAKE A SAUCE WHICH IS POURED OVER THE PUFFS WHEN SERVED. SERVES 8 Chicken Quesadillas From the kitchen of Michelle Romano, Delta Delta Delta 1 POUND SKINLESS, BONELESS CHICKEN BREAST HALVES 1 TBSP VEGETABLE OIL 2 RED BELL PEPPERS, CHOPPED 10 (10 INCH) FLOUR TORTILLAS 1 (8 OZ) PACKAGE SHREDDED MONTEREY JACK CHEESE

1 (1.27 OZ) PACKET FAJITA SEASONING 2 GREEN BELL PEPPERS, CHOPPED 1 ONION, CHOPPED 1 (8 OZ) PACKAGE SHREDDED CHEDDAR CHEESE

PREHEAT THE BROILER. CUT THE CHICKEN INTO SMALL CUBES AND PREPARE WITH THE FAJITA SEASONING MIX. BROIL 5 MINUTES, OR UNTIL THE CHICKEN IS NO LONGER PINK ON THE INSIDE. PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). HEAT THE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. MIX IN THE SEASONED CHICKEN, GREEN BELL PEPPERS, RED BELL PEPPERS AND ONION. SLOWLY COOK AND STIR 10 MINUTES, OR UNTIL THE VEGETABLES ARE TENDER. LAYER 1/2 OF EACH TORTILLA WITH CHEDDAR CHEESE, CHICKEN MIXTURE AND DESIRED AMOUNT OF BACON BITS. TOP WITH MONTEREY JACK. FOLD THE TORTILLAS. BAKE IN THE PREHEATED OVEN 10 MINUTES, OR UNTIL THE CHEESE HAS MELTED. Chicken Saltimbocca From the kitchen of Sarah Schmidt, Delta Gamma 1/2 CUP FROZEN CHOPPED SPINACH, THAWED 2 CHICKEN CUTLETS (3 OZ EACH), POUNDED FLAT 2 TBSP. FRESHLY GRATED PARMESAN CHEESE 1 TBSP. FRESH LEMON JUICE

2 TSP. PLUS 1 TBSP. OLIVE OIL 2 PAPER-THIN SLICES OF PROSCIUTTO 2/3 CUP REDUCED-SODIUM CHICKEN BROTH

SQUEEZE SPINACH TO REMOVE EXCESS WATER. IN A BOWL, TOSS WITH 2 TSP. OIL. SEASON WITH SALT AND PEPPER, SET ASIDE. SPRINKLE SALT AND PEPPER ON CUTLETS; LAYER ON 1 SLICE PROSCIUTTO, SPINACH, THEN PARMESAN. ROLL EACH CUTLET AND SECURE WITH A TOOTHPICK. IN A SKILLET, HEAT 1 TBSP. OIL ON HIGH FLAME. COOK CHICKEN ROLLS 2 MINUTES PER SIDE UNTIL GOLDEN. ADD BROTH AND LEMON JUICE; BRING TO BOIL. REDUCE HEAT TO MEDIUM, COVER, SIMMER 4 MINUTES UNTIL JUST COOKED. REMOVE CHICKEN. ON A HIGH FLAME, COOK DOWN BROTH MIXTURE TO 1/4 CUP (5 MINUTES). SEASON WITH SALT AND PEPPER. DRIZZLE SAUCE OVER CHICKEN. SERVES 2. Chicken Scarpariello From the kitchen of Alexandra Vorobieff, Delta Delta Delta 1 (2 1/2 TO 3 POUND) CHICKEN CUT INTO PIECES SALT & PEPPER 4 TBSP OLIVE OIL 1/2 CUP CHOPPED ONIONS 1 CUP CHICKEN BROTH JUICE FROM 1 LEMON 1 TBSP FLOUR

1 CUP ALL-PURPOSE FLOUR 1 TSP OREGANO 3 CLOVES GARLIC, PEELED & SLICED 1 SPRIG FRESH ROSEMARY 1/2 CUP WHITE WINE 3 TBSP UNSALTED, SOFTENED BUTTER 1/4 CUP CHOPPED, FRESH PARSLEY

CUT THE CHICKEN BREAST INTO 2 OR THREE PIECES TO ENSURE ALL OF THE CHICKEN PIECES COOK EVENLY. YOU CAN REMOVE THE SKIN AS WELL IF YOU PREFER. PREHEAT THE OVEN TO 400 DEGREES. MIX TOGETHER THE FLOUR AND OREGANO, AND SEASON WITH SALT AND PEPPER. RINSE AND DRY THE CHICKEN PIECES, AND THEN DREDGE THEM LIGHTLY IN THE SEAONED FLOUR MIXTURE. IN A HEAVY, OVENPROOF SKILLET, LARGE ENOUGH TO HOLD ALL OF THE CHICKEN PIECES, HEAT THE OLIVE OIL, AND THEN BROWN THE CHICKEN WELL ON ALL SIDES OVER MEDIUM HEAT. BE CAREFUL NOT TO BURN THE OIL BY USING TOO HOT OF HEAT. ONCE ALL OF THE PIECES ARE WELL BROWNED, REMOVE THEM TO A PLATE. POUR OUT THE LEFT OVER OIL IN THE PAN, LEAVING JUST A TABLESPOON OR TWO WITH THE BROWNED BITS AT THE BOTTOM. ADD THE ONION AND COOK UNTIL

197

There’s a Tiger in the Kitchen!


Meat Dishes and Entrees SOFT, AND THEN ADD THE GARIC. AS SOON AS THE GARLIC BEGINS TO SIZZLE, ADD THE WINE, AND STIR THE BROWNED BITS AT THE BOTTOM WHILE YOU REDUCE THE WINE BY HALF OVER MEDIUM HIGH HEAT. ADD THE CHICKEN BROTH AND BRING TO A BOIL. BREAK UP THE ROSEMARY INTO PIECES, AND ADD IT TO THE SAUCE. RETURN THE CHICKEN PIECES TO THE SKILLET, AND SPOON THE SAUCE OVER TOP. BAKE THE CHICKEN UNTIL DONE, ABOUT 20 MINUTES. REMOVE THE CHICKEN TO A WARMED PLATTER, AND BRING THE REMAINING SAUCE TO A BOIL. ADD THE LEMON JUICE AND SEASON WITH SALT AND PEPPER. MIX THE TABLESPOON OF FLOUR WITH A TABLESPOON OF SOFTENED BUTTER. ADD THE REMAINING BUTTER TO THE SAUCE IN THE SKILLET, AND MIX WELL. REMOVE THE ROSEMARY PIECES FROM THE SAUCE. IF THE SAUCE IS THIN, STIR IN A LITTLE OF THE FLOUR AND BUTTER MIXTURE, WHISKING CONTINUOUSLY TO PREVENT LUMPS. ONCE THE SAUCE HAS THICKENED, ADD THE CHOPPED PARSLEY, AND POUR THE SAUCE OVER THE CHICKEN ON THE PLATTER. SERVE IMMEDIATELY.

Chicken Spaghetti From the kitchen of Lauren Leigh Pence, Delta Zeta & Abby Watts, Alpha Delta Pi 4 OR 5 SKINLESS AND BONELESS CHICKEN BREAST 1 MEDIUM ONION 3/4 BOX VELVEETA CHEESE 16 OZ. 1 CAN ROTEL TOMATOES

1LB. THIN SPAGHETTI 2 TBSP OF MARGARINE 1 CAN UNDRAINED ENGLISH PEAS

BOIL CHICKEN IN BIG POT, PUT TOP ON FOR 20 MINUTES. MAKE SURE IT DOES NOT BOIL OVER. AFTER CHICKEN COOLS DOWN CHOP INTO LITTLE PIECES. CHOP UP AT LEAST HALF THE ONION TO PREPARE FOR COOKING. USE THE CHICKEN BROTH FROM THE CHICKEN TO MAKE THE SPAGHETTI! (IN OTHER WORDS INSTEAD OF WATER USE THE BROTH) THEN FOLLOW THE DIRECTIONS ON THE BACK OF THE SPAGHETTI PACKAGE. WHILE COOKING SPAGHETTI SAUTE THE ONIONS IN THE MARGARINE (USE A SKILLET; COOK SLOW UNTIL LIMP OR A LITTLE BROWN). AFTER SPAGHETTI IS DONE MELT THE CHEESE IN WITH THE SPAGHETTI! YOU MIGHT NEED TO CUT UP THE CHEESE BEFORE PUTTING IT IN THERE. THEN STIR TO LET IT MELT. SPRAY CASSEROLE BOWL WITH PAM. ADD ALL THE MIXES TOGETHER AND PUT IT IN A CASSEROLE BOWL. STIR UNTIL MIXED TOGETHER WELL. COOK WHAT YOU PLAN TO EAT UNTIL BUBBLY ON 350 OR 325. WHAT YOU DO NOT COOK PUT IN FREEZER. Chicken Supreme From the kitchen of Ashley Campbell, Phi Mu & Patricia Miller, Alpha Xi Delta 8 - 10 PIECES CHICKEN 1 1/2 CUP COFFEE CREAMER (NOT LOW-FAT OR FAT-FREE) 2 T. FLOUR 1 T. PAPRIKA

1 T. SALT 1/4 T. PEPPER 1 CUP (4 OZ. CAN) MUSHROOM PIECES AND LIQUID 2 T. WORCESTERSHIRE SAUCE

PLACE CHICKEN IN BAKING DISH. SPRINKLE WITH SALT AND PEPPER. BAKE AT 350 FOR 45 - 60 MINUTES. DRAIN MUSHROOMS & MEASURE LIQUID, ADDING WATER TO MAKE 1 CUP. IN MIXING BOWL COMBINE COFFEE CREAMER, FLOUR, MUSHROOM LIQUID, PAPRIKA, AND WORCESTERSHIRE SAUCE. MIX WITH WIRE WHISK UNTIL BLENDED. ADD MUSHROOM PIECES. SPOON OVER COOKED CHICKEN. CONTINUE BAKING 10 - 15 MINUTES LONGER. Chicken Surprise From the kitchen of Lauren Mabry, Delta Delta Delta 1 1/2-2 LBS. CHICKEN BREAST OR TENDERS, CUT UP. SALT & PEPPER TO TASTE 1-2 TBSP. FLOUR 1 CUP ORANGE JUICE 6 CARROTS, PEELED AND CUT INTO PIECES 6-8 SMALL POTATOES, CUT UP

2 TBSP. BUTTER 1 CUP SAUTERNE 3 ONIONS, QUARTERED 3 STALKS CELERY, CUT UP

PREHEAT OVEN TO 325 DEGREES. SALT AND PEPPER CHICKEN. BROWN IN BUTTER. TRANSFER TO A LARGE COVERED POT. SPRINKLE CHICKEN WITH FLOUR. ADD REMAINING INGREDIENTS. IF USING POTATOES, ADD DURING LAST 30 MINUTES OF COOKING TIME. BAKE AT 325 DEGREES FOR 1 1/2 HOURS. SERVES 4-6 Chicken Tenders From the kitchen of Kate Gardner, Kappa Delta 1 POUND BONELESS, SKINLESS CHICKEN TENDERS 1 (8-OZ) CONTAINER PLAIN YOGURT OLIVE OIL OR PAN COATING

SALT AND PEPPER 2 CUPS FINELY GROUND, TOASTED BREAD CRUMBS

PREHEAT OVEN TO 400 DEGREES F. SEASON CHICKEN WITH SALT AND PEPPER. POUR YOGURT INTO A SHALLOW DISH OR PLATE. POUR BREAD CRUMBS INTO A SEPARATE SHALLOW DISH OR PLATE. DREDGE CHICKEN THROUGH YOGURT, SHAKE OFF EXCESS, PLACE IN CRUMBS, AND COAT ALL OVER. GENTLY SHAKE OFF EXCESS CRUMBS. SPRAY A LARGE NON-STICK PAN WITH OLIVE OIL OR PAN COATING. PLACE TENDERS ON THE PAN AND BAKE FOR 6 MINUTES. TURN TENDERS OVER AND BAKE ANOTHER 6 MINUTES, OR UNTIL TENDERS ARE CRISP AND COOKED THROUGH.

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Meat Dishes and Entrees Chicken Tetrazzini From the kitchen of Annon Bryant, Alpha Gamma Delta ; Whitney Webb, Chi Omega; & Katherine Hicks, Alpha Xi Delta 2 TBSP MARGARINE 1/2 ONION, CHOPPED 1 CAN WATER 1/8 TSP. GARLIC SALT 1/2 TSP. PEPPER 6 CUPS SPAGHETTI, COOKED AND DRAINED SAUTE PEPPER AND ONION IN BUTTER. AT 325 FOR 20 MINUTES.

1/2 GREEN PEPPER, CHOPPED 1 CAN CREAM OF CELERY SOUP 1 1/2 CUPS SHARP CHEESE, GRATED 1/2 TSP. SALT 1 TBSP PARSLEY FLAKES 2 CUPS CHICKEN, COOKED AND CUBED

ADD REMAINNG INGREDIENTS AND MIX WELL. POUR INTO CASSEROLE DISH (SPRAYED WITH PAM). BAKE Chicken Wings in Garlic Sauce From the kitchen of Kelly Fehrmann, Gamma Phi Beta

2 DOZEN CHICKEN WINGS 2 TBSP PAPRIKA 1/4 CUP SPANISH OLIVE OIL BAY LEAF 10 ROASTED CLOVES GARLIC 1/4 CUP SPANISH SHERRY

FLOUR, FOR DREDGING SALT AND PEPPER PINCH RED PEPPER FLAKES 2 LEMONS, HALVED 1/4 CUP CHOPPED FRESH OREGANO 2 CUPS LOW-SODIUM CHICKEN BROTH

RINSE THE CHICKEN WINGS IN COLD WATER AND PAT DRY WITH PAPER TOWELS. PLACE FLOUR IN A SHALLOW PLATTER AND SEASON IT BY ADDING PAPRIKA, SALT AND PEPPER. TOSS TO INCORPORATE, THEN DREDGE THE WINGS IN THE FLOUR. HEAT OIL IN A SKILLET AND BROWN THE CHICKEN WINGS ON ALL SIDES. REMOVE THE CHICKEN FROM THE PAN AND SET ASIDE ON A PLATTER. ADD THE PEPPER FLAKES, BAY LEAF, LEMONS, GARLIC, OREGANO, SHERRY, AND CHICKEN BROTH TO THE PAN. COOK FOR 2 MINUTES TO EVAPORATE THE ALCOHOL. RETURN THE CHICKEN TO THE PAN. COVER THE PAN AND SIMMER FOR 15 MINUTES, OR BRAISE IN A PREHEATED 375 DEGREE OVEN FOR 20 MINUTES. Chicken with Feta Cheese From the kitchen of Allison McLarty, Alpha Chi Omega 3/4 CUP CRUMBLED FETA CHEESE (ABOUT 3 OZ) 4 BONELESS, SKINLESS CHICKEN BREAST HALVES (6 TO 8 OZ EACH) 2 TBSP OLIVE OIL 2 TBSP UNSALTED BUTTER JUICE OF 1/2 LEMON

1 TSP DRIED OREGANO COARSE SALT AND GROUND PEPPER 1/2 C HOMEMADE OR LOW-SODIUM STORE-BOUGHT CHICKEN STOCK

IN A SMALL BOWL, COMBINE FETA AND OREGANO. MAKE A POCKET IN CHICKEN BREASTS: HOLDING CHICKEN FLAT WITH PALM OF ONE HAND, MAKE AN INCISION IN THICKER SIDE OF EACH BREAST WITH A PARING KNIFE. CAREFULLY PIVOT THE KNIFE TO CREATE A DEEP POCKET, KEEPING THE OTHER SIDE OF THE CHICKEN BREAST INTACT. STUFF POCKETS WITH FETA MIXTURE, DIVIDING EVENLY; GENEROUSLY SEASON BOTH SIDES OF CHICKEN WITH SALT AND PEPPER. HEAT OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD CHICKEN, AND COOK UNTIL BROWNED ON BOTH SIDES, 6 TO 7 MINUTES PER SIDE. COVER SKILLET, AND CONTINUE COOKING UNTIL CHICKEN IS OPAQUE THROUGHOUT AND AN INSTANT-READ THERMOMETER INSERTED INTO THICKEST PART REGISTERS 160 , ABOUT 5 MINUTES MORE. REMOVE CHICKEN TO A PLATTER, AND KEEP WARM. TO THE SKILLET, ADD CHICKEN STOCK, AND COOK, STIRRING UP BROWN BITS WITH A WOODEN SPOON UNTIL REDUCED SLIGHTLY. ADD LEMON JUICE AND BUTTER. REDUCE THE HEAT TO LOW, AND SWIRL PAN UNTIL BUTTER IS MELTED, AND SAUCE IS SLIGHTLY THICKENED. SERVE CHICKEN DRIZZLED WITH SAUCE. Chicken-Filled Biscuits From the kitchen of Kimmie Finley, Alpha Chi Omega 1 1/2 C. COOKED CUBED CHICKEN 2 T. ONION, MINCED 2 CANS COUNTRY-STYLE BISCUITS 1 C. WATER

1/4 C. CELERY, MINCED 1/4 TSP. PEPPER 1 CAN CREAM OF CHICKEN SOUP 3 T. ONION, MINCED

COMBINE CHICKEN, CELERY, ONION, AND PEPPER. SEPARATE BISCUITS AND ROLL EACH OUT TILL THIN. SPOON CHICKEN MIXTURE ONTO BISCUIT. PINCH TO SEAL. BAKE ACCORDING TO DIRECTIONS ON CAN. HEAT SOUPS WITH WATER AND ONION IN SAUCEPAN. HEAT TO BOIL. REDUCE HEAT, SIMMER. SPOON OVER BISCUITS TO SERVE. Chick-Overs From the kitchen of Amanda Mitchell, Alpha Xi Delta 8-OZ PACKAGE CREAM CHEESE 1 TBSP SESAME SEEDS 1 TBSP FINELY CHOPPED ONION

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2 13-OZ CANS PREMIUM CHUNK CHICKEN 1/4 TSP DRIED PARSLEY 1 PACKAGE CRESCENT ROLLS (8 COUNT)

There’s a Tiger in the Kitchen!


Meat Dishes and Entrees PREHEAT TOASTER OVEN TO 350 F. IN A MEDIUM BOWL, COMBINE THE CREAM CHEESE, CHICKEN, SESAME SEEDS, PARSLEY, AND ONION. MIX WELL. OPEN THE PACKAGE OF CRESCENT ROLLS-DO NOT DIVIDE THEM INTO TRIANGLES AS YOU USUALLY WOULD! KEEP EVERY TWO TRIANGLES TOGETHER, FORMING 4 SQUARES. PINCH THE "SEAM" IN THE MIDDLE OF EACH SQUARE CLOSED AND PAT EACH ONE OUT INTO A LARGER SQUARE. PUT A SPOONFUL OF THE CHICKEN MIXTURE IN THE CENTER OF EACH SQUARE. FOLD THE CORNERS UP INTO THE CENTER, LAYERING LIKE FLOWER PETALS SO THAT THE ROLL IS SEALED. REPEAT WITH THE REST OF THE SQUARES. PLACE ON THE TOASTER OVEN SHEET AND BAKE UNTIL GOLDEN BROWN. Chili Coconut Chicken From the kitchen of Erin Attwood, Delta Gamma 2/3 CUP HOT CHICKEN STOCK 1 TBSP SUNFLOWER OIL 1 SMALL RED CHILI, SLICED THINLY FINELY GRATED PEEL AND JUICE OF BOILED RICE, TO SERVE

1/3 CUP CREAMED COCONUT 8 SKINLESS, BONELESS CHICKEN THIGHS, CUT IN LONG, THIN STRIPS 4 TBSP SMOOTH OR CRUNCHY PEANUT BUTTER 1 FRESH RED CHILI AND SCALLION TASSEL TO GARNISH

1 LIME

POUR THE CHICKEN STOCK INTO A MEASURING JUG OR SMALL BOWL. CRUMBLE THE CREAMED COCONUT INTO THE CHICKEN STOCK AND STIR THE MIXTURE UNTIL THE CREAMED COCONUT DISSOLVES. HEAT THE OIL IN A HEATED WOK OR LARGE HEAVY PAN. ADD THE CHICKEN STRIPS AND COOK, STIRRING UNTIL THE CHICKEN TURNS A GOLDEN COLOR. STIR IN THE CHOPPED RED CHILI AND SCALLIONS AND COOK GENTLY FOR A FEW MINUTES. ADD THE PEANUT BUTTER, DISSOLVED CREAMED COCONUT, AND CHICKEN STOCK MIXTURE, LIME PEEL AND JUICE, AND SIMMER, UNCOVERED, FOR ABOUT FIVE MINUTES, STIRRING FREQUENTLY TO PREVENT THE MIXTURE FROM STICKING. TRANSFER THE CHILI COCONUT CHICKEN TO WARM SERVING DISH, GARNISH WITH THE RED CHILI AND SCALLION TASSEL AND SERVE WITH BOILED RICE. Chinese Sesame Chicken From the kitchen of Syrah Simon, Delta Gamma 2 (6 OZ) SKINLESS, BONELESS CHICKEN BREAST HALVES 1 TBSP REAL MAPLE SYRUP 1 TSP CHOPPED FRESH GINGER ROOT 2 TBSP SESAME SEEDS SALT AND PEPPER TO TASTE

4 LEAVES RED LEAF LETTUCE – RINSED

1 TBSP SOY SAUCE 1 TBSP DRY SHERRY 1/2 TSP CHINESE FIVE-SPICE POWDER 3 TBSP ALL-PURPOSE FLOUR 1/2 TSP PEANUT OIL 1 LARGE TOMATO, CUT INTO WEDGES

PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C). CUT CHICKEN INTO ABOUT 1 INCH X 2 INCH PIECES. IN A LARGE NONPOROUS GLASS DISH OR BOWL, COMBINE THE SOY SAUCE, MAPLE SYRUP, SHERRY, GINGER AND FIVE SPICE POWDER. MIX TOGETHER. ADD CHICKEN PIECES AND TOSS TO COAT. COVER DISH AND REFRIGERATE FOR 20 MINUTES, TURNING ONCE, TO MARINATE. AFTER 20 MINUTES, DRAIN CHICKEN, RESERVING MARINADE. BOIL RESERVED MARINADE IN A SMALL SAUCEPAN FOR 5 MINUTES TO REMOVE RISK OF BACTERIA. MEANWHILE, SPREAD SESAME SEEDS OUT EVENLY ON AN ALUMINUM FOIL-LINED COOKIE SHEET. BAKE IN THE PREHEATED OVEN, TO TOAST, FOR 10 MINUTES OR UNTIL SLIGHTLY BROWNED. HEAT OIL IN A MEDIUM SKILLET OVER MEDIUM HIGH HEAT. IN A SHALLOW DISH OR BOWL COMBINE FLOUR AND SALT AND PEPPER TO TASTE. DREDGE CHICKEN IN SEASONED FLOUR, SHAKING OFF ANY EXCESS. BROWN CHICKEN PIECES IN OIL FOR ABOUT 1 MINUTE EACH SIDE. SPOON BOILED MARINADE OVER CHICKEN, REDUCE HEAT AND SAUTE ALL TOGETHER FOR 1 MORE MINUTE OR UNTIL CHICKEN IS COOKED THROUGH AND NO LONGER PINK INSIDE. REMOVE CHICKEN PIECES FROM HEAT AND ROLL IN TOASTED SESAME SEEDS. RINSE AND DRY LETTUCE LEAVES; LINE SERVING PLATTER WITH LEAVES AND SPOON CHICKEN ON TOP. GARNISH WITH TOMATO WEDGES AND SERVE. Christens Favorite From the kitchen of Christen Ridley, Alpha Omicron Pi CHICKEN 1 CUP OF MILK CRESCENT ROLLS

CREAM OF CHICKEN SOUP 1 CUP OF MIXED SHREDDED CHEESE

BOIL THE CHICKEN. DRAIN THE CHICKEN AND LET IT COOL. CHOP IT UP INTO CHUNKS. MIX 1 CAN OF CREAM OF CHICKEN SOUP, 1 CAN OF MILK, & 1 CUP OF MIXED SHREDDED CHEESE INTO A BOWL. TAKE THE CHICKEN AND WRAP INTO THE CRESCENT ROLLS. SPREAD THE MIXTURE OVER THE CRESCENT ROLLS AND COOK ABOUT 35 TO 40 MINUTES 350 DEGREES COVERED UNTIL GOLDEN BROWN. Club on a Bun From the kitchen of Manda Mitchell, Alpha Omicron Pi 1 ONION OR CHEESE BUN LETTUCE SLICED TURKEY OR HAM BACON

KRAFT MAYO SLICED TOMATO 2 SLICES OF CHEESE

CUT 1 ONION OR CHEESE BUN INTO 3 SLICES HORIZONTALLY. TOAST. SPREAD 1 SIDE OF EACH SLICE WITH KRAFT MAYO. PLACE LETTUCE, SLICED TOMATO, SLICED TURKEY OR HAM AND 2 SLICES CHEESE ON BOTTOM SLICE OF BUN. TOP WITH MIDDLE SLICE; REPEAT LAYERS USING COOKED BACON INSTEAD OF TURKEY. ADD TOP SECTION OF BUN AND SERVE.

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Meat Dishes and Entrees Coconut Chicken Fingers From the kitchen of Mallory Clayton, Zeta Tau Alpha ½ (10 OZ) PACKAGE TEMPURA BATTER MIX 1 ¾ CUP FLAKED COCONUT 1 POUND BONELESS, SKINLESS CHICKEN BREAST STRIPS HONEY-POPPY SEED SAUCE OR HONEY MUSTARD DIP

½ (12 OZ) CAN BEER (¾ CUP) ¾ CUP SLICED ALMONDS VEGETABLE OIL

COMBINE TEMPURA BATTER MIX AND BEER. POUR INTO SHALLOW DISH AND SET ASIDE. COMBINE COCONUT AND ALMONDS. DIP EACH CHICKEN STRIP INTO BATTER MIXTURE, THEN ROLL IN COCONUT MIXTURE. POUR OIL TO DEPTH OF 1 ½ INCHES INTO A LARGE SAUCE PAN (OR DEEP FRYER). HEAT TO 350 DEGREES. FRY CHICKEN STRIPS, 4 AT A TIME, 2 MINUTES OR UNTIL GOLDEN BROWN. DRAIN ON PAPER TOWELS. REPEAT WITH REMAINING CHICKEN STRIPS. SERVE CHICKEN FINGERS WITH HONEY MUSTARD DIP. MAKES 10 APPETIZER SERVINGS. Coke and Ketchup Chicken From the kitchen of Lyndsay Pelfrey, Delta Zeta 4 CHICKEN BREASTS 1 CAN OF COKE

1 REGULAR SIZE CONTAINER OF KETCHUP GARLIC SALT AND PEPPER TO TASTE

IN A LARGE SAUCEPAN, BRING THE KETCHUP AND COKE TO A BOIL (WHILE STIRRING). ADD CHICKEN. COVER AND COOK ON MEDIUM FOR ABOUT 30-40 MINUTES, OR UNTIL CHICKEN IS DONE AND SAUCE THICKENS. Contagious Chicken Chili From the kitchen of Brittney King, Zeta Tau Alpha 1 TBSP OLIVE OIL 1 CUP CHOPPED ONION 1 (4 OZ) CAN CHOPPED GREEN CHILI PEPPERS 1 TSP GROUND CUMIN 1/2 TSP DRIED CILANTRO 2 (19 OZ) CANS CANNELLINI BEANS, DRAINED AND RINSED 3/4 CUP SHREDDED MONTEREY JACK CHEESE

6 SKINLESS, BONELESS CHICKEN BREAST HALVES- CHOPPED 1 1/2 CUPS CHICKEN BROTH 1 TSP GARLIC POWDER 1/2 TSP DRIED OREGANO 1/8 TSP CRUSHED RED PEPPER 2 GREEN ONIONS, CHOPPED

HEAT OIL IN A LARGE POT OVER MEDIUM HIGH HEAT. ADD CHICKEN AND ONION AND SAUTE FOR 4 TO 5 MINUTES. STIR IN BROTH, CHILI PEPPERS, GARLIC POWDER, CUMIN, OREGANO, CILANTRO AND RED PEPPER. REDUCE HEAT TO LOW AND SIMMER FOR 15 MINUTES. STIR IN BEANS AND SIMMER FOR 10 MINUTES; TOP WITH GREEN ONION AND CHEESE AND SERVE. Cornbread Dressing From the kitchen of Blaire Wheeler, Sigma Kappa 6 CUPS OF CORNBREAD 1 1/2 CUPS OF ONIONS 4 EGGS SALT/PEPPER

3 CUPS OF WHITE BREAD 3/4 CUP OF CELERY 2 QUARTS OF CHICKEN BROTH

CRUMBLE THE BREADS WELL. GRATE CELERY AND ONION AND ADD TO BREAD. ADD THE CHICKEN BROTH AT ROOM TEMPERATURE. INTO THE MIXTURE. DRESSING WILL BE SOUPY. BAKE IN A GREASED PAN AT 350-400 DEGREES FOR 1 HOUR.

BEAT THE EGGS

Cornish Hens From the kitchen of Paty Reynolds, Alpha Gamma Delta APPLES RAISINS SALT TO TASTE

CANNED PEACHES CORNISH HENS SEEDLESS RASPBERRY JAM

CLEAN OUT INSIDE OF HENS. RINSE. PAT DRY. SALT LIGHTLY. CUT UP FRUIT AND STUFF HENS AND BASTE WITH BUTTER. BAKE AT 350 FOR 6075 MINUTES. BASTE WITH SEEDLESS RASPBERRY JAM (HEAT JAM IN MICROWAVE UNTIL SOUPY). Country Smothered Pork Chops From the kitchen of Abby Watts, Alpha Delta Pi 6 TO 8 PORK CHOPS 1 CUP ALL PURPOSE FLOUR

2 MEDIUM ONIONS CUT INTO ROUNDS 1 CUP VEGETABLE OIL

PUT FLOUR ON CHOPS, BOTH SIDES, SHAKE OFF EXCESS AND FRY ONE MINUTE IN VEGETABLE OIL. PLACE HALF OF DRAINED CHOPS IN BAKING PAN

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Meat Dishes and Entrees OR DISH, LAYER ONION ROUNDS, PLACE REMAINING CHOPS ON TOP OF ONIONS AND PUT ANOTHER LAYER OF ONIONS. MIX 1 QT. OF HOT WATER, 2 TBSP KITCHEN BOUQUET, 2 TBSP CORNSTARCH. POUR OVER CHOPS. SALT, PEPPER, AND GARLIC POWDER TO TASTE. BAKE COVERED DISH ONE HOUR AT 400 DEGREES OR UNTIL TENDER. SERVES 6 TO 8.

Cowboy Chili From the kitchen of Lesley Williams, Alpha Omicron Pi 1 LB. GROUND BEEF 1 15 OZ. CAN STEWED TOMATOES OR 2 SMALL CANS TOMATO SAUCE 1 TO 2 T. CHILI POWDER 1 T. OREGANO (OPTIONAL) 1/4 T. CAYENNE PEPPER COOK GROUND BEEF AND GARLIC UNTIL NO LONGER PINK; DRAIN. BEANS.

GARLIC (OPTIONAL) 1 CAN BEEF BROTH 1 T. CUMIN 1/2 TO 1 T. SALT 1 CAN CHILI HOT BEANS

ADD EVERYTHING EXCEPT BEANS AND LET SIMMER ABOUT AN HOUR. ADD

Cowboy Pie From the kitchen of Christine Cameron, Pi Beta Phi 1 LB. GROUND MEAT 1 CAN DICED TOMATOES, DRAINED 1 PACKAGE OF SHARP CHEDDAR CHEESE 1 EGG

1 PACKAGE TACO SEASONING 1/2 CAN PINTO BEANS, DRAINED 1 PACKAGE OF JIFFY CORNBREAD MIX 1/4 CUP MILK

BROWN THE MEAT. ADD TACO SEASONING ACCORDING TO TACO SEASONING DIRECTIONS. ADD TOMATOES AND PINTO BEANS. PUT THIS MIXTURE INTO A CASSEROLE DISH. TOP WITH CHEESE. MIX THE JIFFY CORN MIX ACCORDING TO BOX USING THE EGG AND MILK. SPREAD ON TOP OF CHEESE. BAKE AT 350 DEGREES FOR 20-22 MINUTES TILL BROWNED. Crawfish Bisque with Crawfish Boulettes From the kitchen of Kelly Fehrmann, Gamma Phi Beta VEGETABLE OIL FOR FRYING 4 QUARTS WATER 1 CUP FLOUR 1 3/4 CUPS CHOPPED GREEN BELL PEPPERS, DIVIDED SALT AND PEPPER 1/4 CUP PLUS 2 TBSP CHOPPED PARSLEY 1 POUND PEELED CRAWFISH TAILS 1 EGG, BEATEN 1 1/2 CUPS DRIED FINE BREAD CRUMBS

5 POUNDS BOILED CRAWFISH 1 CUP VEGETABLE OIL 3 1/2 CUPS CHOPPED ONIONS, DIVIDED 1 3/4 CUPS CHOPPED CELERY, CELERY 1/4 CUP PLUS 3 TBSP CHOPPED GREEN ONIONS 1/2 TSP MINCED GARLIC 4 SLICES STALE BREAD, TORN INTO PIECES PINCH OF CAYENNE 1 TSP RUSTIC RUB

PREHEAT THE OIL. FOR THE CRAWFISH STOCK: REMOVE THE TAILS AND PEEL, RESERVING THE MEAT AND PEELINGS. PINCH OFF THE CLAWS AND RESERVE. PUT THE TAIL PEELINGS AND CLAWS IN A STOCKPOT AND COVER WITH THE WATER. BRING TO A BOIL. SIMMER, UNCOVERED FOR 45 MINUTES. DRAIN. YOU SHOULD HAVE ABOUT 3 QUARTS OF STOCK. LET THE STOCK COOL. FOR THE BISQUE: COMBINE THE OIL AND FLOUR IN A LARGE CAST-IRON OR ENAMELED CAST-IRON DUTCH OVEN OVER MEDIUM HEAT. STIRRING SLOWLY AND CONSTANTLY FOR 20 TO 25 MINUTES, MAKE A MEDIUM BROWN ROUX, THE COLOR OF PEANUT BUTTER. ADD 3 CUPS OF ONIONS, 1 1/2 CUPS BELL PEPPERS, AND 1 1/2 CUPS CELERY. SEASON WITH SALT AND PEPPER. COOK, STIRRING OFTEN, FOR 6 TO 7 MINUTES, OR UNTIL THE VEGETABLES ARE SOFT. ADD THE CRAWFISH TAILS. STIR AND COOK FOR 3 TO 4 MINUTES. ADD THE CRAWFISH STOCK AND BRING TO A BOIL. SIMMER OVER MEDIUM HEAT, UNCOVERED, FOR ABOUT 1 HOUR AND 15 MINUTES. ADD 1/4 CUP OF THE GREEN ONIONS AND THE PARSLEY. FOR THE BOULETTES: IN A FOOD PROCESSOR WITH A METAL BLADE, COMBINE THE ONIONS, PEPPERS, CELERY, GARLIC, CRAWFISH TAILS, BREAD PIECES AND EGG TOGETHER. PULSE THE MIXTURE A FEW TIMES TO FINELY CHOP THE MIXTURE. *DO NOT PUREE. TRANSFER THE MIXTURE TO A MIXING BOWL AND STIR IN THE GREEN ONIONS AND PARSLEY. SEASON WITH SALT, PEPPER, AND CAYENNE. SHAPE THE MIXTURE INTO SMALL BALLS, ABOUT 1 TABLESPOON EACH. SEASON THE BREAD CRUMBS WITH THE RUSTIC RUB. ROLL THE BALLS INTO THE SEASONED BREAD CRUMBS. WHEN THE OIL HAS REACHED 360 DEGREES, DEEP-FRY THEM UNTIL GOLDEN BROWN, ABOUT 2 MINUTES REMOVE THE BOULETTES FROM THE OIL AND DRAIN ON A PAPER-LINED PLATE. SEASON WITH RUSTIC RUB.GARNISH EACH SOUP WITH A COUPLE OF THE BOULETTES. Crescent Chicken Roll-Ups From the kitchen of Kylee Patrick, Alpha Chi Omega & Jordan McWilliams, Alpha Gamma Delta 2 BONELESS CHICKEN BREASTS, BOILED 1 CAN CREAM OF MUSHROOM SOUP 1 CUP SHREDDED COLBY CHEESE

1 SMALL CONTAINER CREAM CHEESE 1 CUP MILK PILLSBURY CRESCENT ROLLS

SHRED THE CHICKEN. MIX SOUP, MILK, AND CHEESE TOGETHER AND MELT OVER LOW HEAT IN SAUCEPAN. WHILE MIXTURE COOLS, MASH OUT

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Meat Dishes and Entrees ROLLS. MIX CHICKEN AND CREAM CHEESE TOGETHER AND PUT SPOONFUL OF MIXTURE IN EACH CRESCENT ROLL AND THEN ROLL EACH ONE UP. POUR SOME OF THE SOUP MIXTURE IN DISH, LEAVING MOST FOR THE TOP OF THE ROLLS. LAY ROLLS ON TOP AND POUR REMAINING SOUP MIXTURE ON TOP. BAKE AT 350 DEGREES FOR 30 MINUTES. ENJOY!

Crunchy Chicken Fingers From the kitchen of Maggie Lamb, Delta Zeta 2 POUNDS SKINLESS, BONELESS CHICKEN BREAST HALVES - CUT INTO STRIPS 1/2 CUP MILK

2 EGGS, BEATEN 1 (12 OZ) PACKAGE TORTILLA CHIPS, CRUSHED

PREHEAT OVEN TO 400 DEGREES F (200 DEGREES C). MIX EGG BEAT AND MILK IN A SHALLOW DISH OR BOWL; PLACE CRUSHED CHIPS IN A SEPARATE SHALLOW DISH OR BOWL. DIP CHICKEN FIRST IN EGG MIXTURE, THEN IN CRUSHED CHIPS TO COAT. PLACE COATED CHICKEN ON AN UNGREASED COOKIE SHEET. BAKE IN PREHEATED OVEN FOR 10 MINUTES; TURN SIDES AND BAKE FOR ANOTHER 10 MINUTES. Curried Chicken From the kitchen of Shawn Peeks, Delta Delta Delta 4 - FRESH CHICKEN LEG QUARTERS 1 - (10.75-OZ.) CAN CONDENSED CREAM OF CHICKEN SOUP 2 - TSP S CURRY POWDER 1/2 - CUP CHOPPED ONION

1 - TBSP GARLIC OIL 1/2 - CUP WATER 1/8 - TSP GROUND CINNAMON

WASH HANDS. RINSE CHICKEN WITH COLD WATER AND PAT DRY WITH PAPER TOWELS. IN HEAVY FRYING PAN, HEAT OIL; ADD CHICKEN AND COOK OVER MEDIUM-HIGH HEAT, TURNING OCCASIONALLY, FOR 15 MINUTES OR UNTIL BROWNED. WASH HANDS. REMOVE CHICKEN. COVER AND KEEP WARM. COMBINE SOUP, WATER, CURRY POWDER, CINNAMON AND ONION. STIR INTO DRIPPINGS IN PAN; MIX WELL. RETURN CHICKEN TO FRY PAN; SEASON WITH SALT AND PEPPER. COOK, COVERED, OVER MEDIUM HEAT FOR 15 TO 20 MINUTES OR UNTIL DONE. INSERT AN INSTANT-READ THERMOMETER INTO THE THICKEST PART OF THE CHICKEN. INTERNAL TEMPERATURE SHOULD READ 180 F. SERVE CHICKEN AND SAUCE OVER HOT RICE OR PASTA. GARNISH WITH LEMON WEDGES. CHILL: REFRIGERATE LEFTOVERS IMMEDIATELY. COOKING TIPS: ADD COLORFUL AND TASTY GARNISHES TO THIS DISH, SUCH AS RED BELL PEPPER STRIPS, FLAKED COCONUT OR CHOPPED PEANUTS. Dad's Favorite Casserole From the kitchen of Stephanie Jones, Alpha Omicron Pi 1 POUND GROUND BEEF SALT AND PEPPER TO TASTE DRAINED 16 OZ PACKAGE UNCOOKED WIDE EGG NOODLES 2 1/2 CUPS FAT FREE MILK

1 CLOVE GARLIC, MINCED 10 OZ PACKAGE FROZEN CHOPPED SPINACH, THAWED AND 1 (10.75 OZ) CAN CONDENSED CREAM OF MUSHROOM SOUP 1 CUP SHREDDED AMERICAN CHEESE

PREHEAT OVEN TO 325 DEGREES F (165 DEGREES C). LIGHTLY GREASE A LARGE CASSEROLE DISH. IN A SKILLET OVER MEDIUM HEAT, COOK THE GROUND BEEF UNTIL EVENLY BROWN. DRAIN GREASE. MIX IN GARLIC, AND SEASON WITH SALT AND PEPPER. STIR IN SPINACH, AND COOK UNTIL HEATED THROUGH. STIR IN THE UNCOOKED EGG NOODLES, AND TRANSFER TO THE PREPARED CASSEROLE DISH. MIX IN CREAM OF MUSHROOM SOUP AND MILK, AND SPRINKLE WITH CHEESE. BAKE 45 MINUTES IN THE PREHEATED OVEN, UNTIL BUBBLY. Dracula's Revenge- For garlic lovers only!!!! From the kitchen of Lindsey Ellison, Alpha Omicron Pi 2 WHOLE GARLIC HEADS ½ LB. GROUND CHUCK 1 TSP CHOPPED FRESH OR ¼ TSP DRIED ROSEMARY 1/3 CUP ALL-PURPOSE FLOUR 1 CUP (4 OZ) GRATED FRESH PARMESAN CHEESE ½ TSP SALT 1 LB. PENNE OR RIGATONI (COOKED AND STILL HOT)

1 LB. SAUSAGE (ITALIAN, OR ANY SWEET SAUSAGE WILL DO) 1 TSP CHOPPED FRESH OR ¼ TSP DRIED SAGE 2 TBSP BUTTER 6 CUPS MILK 2/3 CUP (ABOUT 2 ½ OZ) SHREDDED GRUYERE OR SWISS CHEESE 1/8 TSP BLACK PEPPER COOKING SPRAY

PREHEAT OVEN TO 350 . DRIZZLE GARLIC HEADS WITH OLIVE OIL AND WRAP EACH HEAD IN FOIL. BAKE AT 350 FOR 1 HOUR; COOL 10 MINUTES. SEPARATE CLOVES; SQUEEZE TO EXTRACT GARLIC PULP. DISCARD SKINS. SET GARLIC ASIDE. INCREASE OVEN TEMPERATURE TO 400 . REMOVE CASINGS FROM SAUSAGE. COOK SAUSAGE AND GROUND CHUCK IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAR UNTIL BROWNED, STIRRING TO CRUMBLE. REMOVE FROM PAN WITH SLOTTED SPOON. PLACE SAUSAGE IN LARGE BOWL; STIR IN SAGE AND ROSEMARY. MELT BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT. LIGHTLY SPOON FLOUR INTO A DRY MEASURING CUP; LEVEL WITH A KNIFE. ADD THE FLOUR TO MELTED BUTTER, STIRRING WITH A WHISK. GRADUALLY ADD THE MILK; COOK UNTIL SLIGHTLY THICK, STIRRING CONSTANTLY WITH A WHISK (ABOUT 10 MINUTES). STIR IN ROASTED GARLIC, CHEESES, SALT AND PEPPER. REMOVE MIXTURE FROM HEAT. ADD 5 ½ CUPS CHEESE AND COOKED PASTA TO SAUSAGE, STIRRING TO COAT. SPOON PASTA MIXTURE IN A 13 X 9 INCH BAKING DISH COATED WITH COOKING SPRAY. TOP WITH REMAINING SAUCE. BAKE AT 400 FOR 15 MINUTES OR UNTIL THOROUGHLY HEATED. I ALWAYS HAVE EXTRA CHEESE ON HAND JUST IN CASE WE WANT IT CHEESIER!!

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Meat Dishes and Entrees Easy Beef Tips Over noodles From the kitchen of Ellen Weidinger, Phi Mu 3-4 LBS LEAN BEEF CUBED 1 CAN CREAM OF MUSHROOM SOUP 1 PACKAGE OF DRY ONION SOUP MIX

1 CAN CREAM OF ONION SOUP 1 CAN OF BEEF GRAVY

SPRAY A 13X9 INCH PAN WITH COOKING SPRAY. ADD SOUPS AND GRAVY, MIX TOGETHER. ADD BEEF AND MIX UNTIL BEEF IS COATED. SPRINKLE PACKAGE OF DRY ONION SOUP MIX ON TOP. COVER WITH FOIL. BAKE AT 300 DEGREES FOR 3 HRS (OR 400 DEGREES FOR AN HOUR AND 45 MIN). Easy Chicken and Corn Chilaquiles Casserole From the kitchen of Becky Hudson, Alpha Omicron Pi 14OZ VERDA SAUCE WITH TOMATILLOS AND JALAPENO CHILES 2 PKGS (4.1 OZ EACH) BONE IN CHICKEN BREAST HALVES, SKIN REMOVED AND MEAT PULLED IN SHREDS

3 CUPS BAKED UNSALTED TORTILLA CHIPS 1 PKG(10 OZ) FROZEN CORN 1 CUP SHREDDED MONTEREY JACK CHEESE

PREHEAT OVEN TO 375. IN DEEP 2 1/2 QT CERAMIC OR GLASS BAKING DISH. SPREAD HALF OF THE CHIPS, OVERLAPPING SLIGHTLY. TOP WITH HALF OF SAUCE, CHICKEN, CORN AND CHEESE. REPEAT LAYERS. COVER DISH WITH GLASS OR FOIL. BAKE COVERED 20 MINUTES. REMOVE LID AND BAKE ABOUT 5 MINUTES LONGER OR UNTIL CHEESE MELTS. MAKES 4 SERVINGS. Easy Chicken Divan From the kitchen of Laura Steele, Alpha Chi Omega 2 (10-OZ.) PKGS. FROZEN BROCCOLI, COOKED AND DRAINED 2 CANS CONDENSED CREAM OF CHICKEN SOUP JUICE OF 1/2 LEMON 1/2 TSP. CURRY POWDER

2 C. SLICED, COOKED CHICKEN (3 BREASTS) 1 C. MAYONNAISE 1/2 C. GRATED SHARP CHEESE 1/2 C. BREAD (OR CRACKER CRUMBS) BUTTERED WITH 1 T. BUTTER

ARRANGE BROCCOLI IN GREASED 11 1/2 X 7 1/2 X 1 1/2-INCH BAKING DISH. PLACE LAYER OF CHICKEN OVER THAT. COMBINE SOUP, MAYONNAISE, LEMON JUICE AND CURRY POWDER. POUR OVER CHICKEN, SPRINKLE WITH CHEESE AND TOP WITH BREAD CRUMBS. BAKE AT 350 DEGREES FOR 30 MINUTES. SERVES 8. Easy Chicken Pot Pie (and it's actually good!) From the kitchen of Lindsey Longmire, Delta Delta Delta 2 FROZEN PIE SHELLS 2 CANS VEG-ALL 2 CANS CREAM OF CHICKEN SOUP (I USE FAT FREE) 1 CAN OF MUSHROOMS (OPTIONAL) 2 CANS OF CHICKEN OR 2 MEDIUM CHICKEN BREASTS COOKED AND CHOPPED PRE BAKE THE BOTTOM PIE SHELL ACCORDING TO THE INSTRUCTIONS ON THE PACKAGE. MIX ALL OTHER INGREDIENTS TOGETHER IN A BOWL (REMEMBERING TO DRAIN THE VEG-ALL AND MUSHROOMS). PILE INTO THE BOTTOM PIE SHELL (IT WILL BE VERY FULL) AND TOP WITH THE OTHER SHELL (REMOVE THE ALUMINUM FROM THE TOP). CUT A FEW SLITS IN THE TOP PIE SHELL. BAKE ACCORDING TO THE DIRECTIONS ON THE PIE SHELL. WAR EAGLE, AND ENJOY! Enchilada Casserole From the kitchen of Jennifer Evans, Kappa Kappa Gamma 1 CAN OF CHILI (WITH OR WITHOUT BEANS) 1 LARGE 12-OZ BAG OF NACHO CHEESE DORITOS, DIVIDED 8 OZ CAN TOMATO SAUCE 1 1/4 CUP SOUR CREAM

2 1/2 CUPS GRATED SHARP CHEDDAR CHEESE 15 OZ JAR OF OLD EL PASO ENCHILADA SAUCE 2 TBSP GRATED ONION

SET ASIDE SOUR CREAM, 1/2 CUP GRATED CHEESE, AND 1/3 OF THE DORITOS FOR THE TOPPING. GRATE A SMALL ONION, MEASURE 2 TBSP AND SET ASIDE. TAKE REMAINING DORITOS AND CRUMBLE THEM WITH YOUR HANDS INTO A MIXING BOWL. MIX IN THE ONION AND ALL THE OTHER INGREDIENTS AND PLACE IN AN 8.5 X 11 INCH CASSEROLE DISH. BAKE FOR 20 MINUTES AT 375 DEGREES. REMOVE CASSEROLE FROM THE OVEN. SPREAD ON THE SOUR CREAM AND THE OTHER DORITOS. SPRINKLE WITH 1/2 CUP OF CHEESE THAT WAS SET ASIDE FROM STEP 1. BAKE FOR AN ADDITIONAL 5 MINUTES AND THEN SERVE.

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Meat Dishes and Entrees Enchilada Casserole From the kitchen of Beth Redditt, Chi Omega 1 POUND OF GROUND BEEF 1 HOT ENCHILADA SAUCE 16 OZ. TOMATO SAUCE 12 CORN TORTILLAS 1 POUND YELLOW CHEDDAR

1 ONION 1 MILD ENCHILADA SAUCE 6 OZ. TOMATO PASTE 1 POUND JACK CHEESE SALT AND PEPPER

BROWN BEEF AND ONION. MIX WITH SAUCE. LAYER AND REPEAT WITH CHEESE TORTILLA AND MEAT. TOP WITH BLACK OLIVES AND SOUR CREAM Enchilada Casserole From the kitchen of Whitney Hale, Alpha Chi Omega 1 LB. HAMBURGER MEAT 1 C. ENCHILADA SAUCE 1 CAN CREAM OF CHICKEN

1 CAN MUSHROOM SOUP 1 PKG. TORTILLAS 1 C. GRATED CHEESE

BROWN HAMBURGER MEAT. MIX MUSHROOM SOUP, CREAM OF CHICKEN AND ENCHILADA SAUCE TOGETHER. CASSEROLE DISH, LAYER MEAT, TORTILLAS, CHEESE, ETC. CHEESE IS THE LAST LAYER. COOK AT 350 DEGREES FOR

COMBINE MIXTURE WITH MEAT. IN 30 MINUTES.

Enchiladas From the kitchen of Nolen Griffin, Delta Gamma 1 POUND GROUND BEEF 8 OZ SHREDDED MILD CHEDDAR CHEESE 8 OZ SOUR CREAM

1 CAN MILD OR HOT ENCHILADA SAUCE 1 CAN REFRIED BEANS 10-12 FLOUR TORTILLAS

BROWN BEEF AND DRAIN. MIX IN REFRIED BEANS AND 1/2 CAN ENCHILADA SAUCE. SIMMER UNTIL HOT. ROLL INTO TORTILLAS AND PLACE IN A BAKING DISH. TOP WITH SOUR CREAM, CHEESE, AND REMAINING ENCHILADA SAUCE. BAKE AT 350 DEGREES FOR 20 MINUTES. Eye of the Round Roast From the kitchen of Emily McGuire, Kappa Kappa Gamma 3 POUNDS EYE OF THE ROUND ROAST 3/4 CUP WATER PEPPER, TO TASTE

1 PACKAGE GOOD SEASON DRY ITALIAN DRESSING MIX 1/4 CUP SOY SAUCE GARLIC POWDER, TO TASTE

PREHEAT OVEN TO 500 DEGREES. SEASON ROAST WITH GARLIC POWDER AND PEPPER. BROWN IN CAST IRON SKILLET WITH A LITTLE OLIVE OIL. MIX SOY SAUCE, WATER AND DRESSING MIX. POUR OVER ROAST. COVER AND BAKE FOR 30 MINUTES. CHECK TO SEE IF MORE LIQUID IS NEEDED. REDUCE HEAT TO 200 DEGREES AND COOK FOR 1 TO 1/2 HOURS. FOR A 4 LB. ROAST INCREASE WATER TO 1 1/2 CUPS AND SOY SAUCE TO 1/2 CUP. THIS ROAST IS GOOD SERVED COLD AND SLICED THIN FOR DELI SANDWICHES. Fantastic Chicken Parmesan Pasta From the kitchen of Meredith Collins, Delta Gamma 1 PACKAGE OF PASTA TUBES 1 LARGE CAN OF MARINARA SAUCE

BREADED CHICKEN

1 PACKAGE OF MOZZARELLA CHEESE 9 BY 13 INCH BAKING PAN

BOIL THE PASTA AND COOK THE MARINARA SAUCE IN TWO SEPARATE PANS ON TWO SEPARATE EYES. CUT THE CHICKEN INTO BITE-SIZED PIECES. WHEN THE MARINARA SAUCE IS DONE, STIR THE CHICKEN INTO THE SAUCE. SPREAD THE PASTA ON THE BOTTOM OF THE BAKING PAN AFTER IT FINISHES COOKING. THEN STIR THE SAUCE WITH THE CHICKEN PIECES INTO THE PASTA AND SPRINKLE THE PACKAGE OF CHEESE ON TOP. BAKE THE DISH FOR 20 MINUTES AT 350 DEGREES. ENJOY! Feta-Stuffed Chicken From the kitchen of Laura Golden, Chi Omega 4 (4 OZ) SKINNED, BONED CHICKEN BREAST HALVES 1/4 CUP CRUMBLED FETA CHEESE WITH BASIL AND TOMATO 1 1/2 TSP MARGARINE, MELTED 1/2 CUP CHOPPED FRESH BASIL 1 TSP OLIVE OIL

1/4 CUP DRY BREAD CRUMBS VEGETABLE COOKING SPRAY 3 CUPS TORN SPINACH 1 TBSP BALSAMIC VINEGAR 1/8 TSP PEPPER

PLACE EACH CHICKEN BREAST HALF BETWEEN 2 SHEETS OF HEAVY-DUTY PLASTIC WRAP; FLATTEN TO 1/4 INCH THICKNESS, USING A MEAT MALLET

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Meat Dishes and Entrees OR ROLLING PIN. DREDGE CHICKEN IN BREADCRUMBS. SPOON 1 TABLESPOON CHEESE ONTO EACH PIECE OF CHICKEN; FOLD CHICKEN IN HALF. PLACE FOLDED BREAST HALVES IN AN 8-INCH SQUARE BAKING DISH COATED WITH COOKING SPRAY. DRIZZLE MELTED MARGARINE OVER CHICKEN. BAKE, UNCOVERED, AT 400 DEGREES FOR 25 MINUTES OR UNTIL CHICKEN IS DONE. COMBINE SPINACH AND BASIL IN A BOWL; DRIZZLE WITH VINEGAR AND OIL. SPRINKLE PEPPER OVER SALAD; TOSS WELL. SERVE CHICKEN OVER SALAD.

Fettuccine Alfredo From the kitchen of Laura Clary, Delta Zeta ½ CUP HALF-AND-HALF, LIGHT CREAM, OR WHIPPING CREAM CRACKED BLACK PEPPER ¾ CUP GRATED PARMESAN CHEESE

6 OZ DRIED FETTUCCINE OR SPINACH FETTUCCINE 1 TBSP BUTTER OR MARGARINE

ALLOW HALF-AND-HALF AND BUTTER TO STAND AT ROOM TEMP FOR 30 MINUTES. MEANWHILE, COOK FETTUCCINE ACCORDING TO PACKAGE DIRECTIONS. DRAIN. RETURN FETTUCCINE TO SAUCEPAN; ADD HALF-AND-HALF, BUTTER, AND PARMESAN. STIR GENTLY UNTIL FETTUCCINE IS WELL COATED. TRANSFER TO A WARM SERVING DISH. SPRINKLE WITH PEPPER. SERVE IMMEDIATELY. MAKES ABOUT 4 SERVINGS. Fettuccine Alfredo From the kitchen of Abby Johnson, Alpha Delta Pi 8-OZ PACKAGE FETTUCCINE 2 TBSP BUTTER 1/4 CUP GRATED PARMESAN CHEESE

1 CLOVE GARLIC, MINCED 1/2 CUP HALF AND HALF SALT AND PEPPER TO TASTE

COOK FETTUCCINE AS DIRECTED. DRAIN. SAUTE GARLIC IN BUTTER. ON MEDIUM-LOW HEAT, ADD FETTUCCINE. SLOWLY STIR HALF AND HALF AND PARMESAN CHEESE. BLEND UNTIL THICKENED. SEASON WITH PEPPER. FOR A MAIN COURSE DISH, ONE OR MORE OF THE FOLLOWING MAY BE ADDED: 1/2 CUP COOKED SHRIMP; 1/2 LB BLANCHED FRESH ASPARAGUS; 1/2 CUP BLANCHED FRESH BROCCOLI, SQUASH, CARROTS OR PEA PODS; OR 1/2 CUP SLICED, SAUTEED MUSHROOMS. Fifteen Minute Lemon Chicken From the kitchen of Jessica Henderson, Delta Delta Delta 2 CHICKEN BREASTS, SKINNED, BONED AND CUT INTO FINGERLIKE PIECES 1/4 CUP BUTTER 1 TBSP. FINELY CHOPPED PARSLEY

1/4 CUP FLOUR 1 TBSP. CRUSHED, FRESH ROSEMARY 3 TBSP. LEMON OR ORANGE JUICE, RASPBERRY VINEGAR, SHERRY, MADEIRA, RED OR WHITE WINE

ROLL CHICKEN PIECES, A FEW AT A TIME, IN FLOUR. PAT OFF EXCESS. IN A LARGE SKILLET, MELT BUTTER. ADD CHICKEN AND TOSS OR STIR OVER HIGH HEAT FOR 3-5 MINUTES. STIR IN SALT AND PEPPER TO TASTE AND ROSEMARY. ADD FRESH LEMON JUICE (OR ALTERNATE INGREDIENT) TO DEGLAZE PAN. SPRINKLE WITH PARSLEY. LET SIT A FEW MINUTES, THEN ENJOY! Fred Allen's Chicken Casserole From the kitchen of Jamie Boyd, Delta Delta Delta 1 BOX MRS. CUBBISONS 10 OZ HERB CUBE STUFFING 1 CAN CHICKEN STOCK 1 CAN MUSHROOM SOUP

1 HALF STICK BUTTER, MELTED 1 CAN CHICKEN SOUP 8 OZ SHARP CHEESE

PUT STUFFING IN BOWL AND MIX WITH BUTTER AND 1 CUP CHICKEN BROTH, THEN PUT EVENLY IN 9X13 GLASS PAN. MIX CHICKEN SOUP AND MUSHROOM SOUP AND REST OF CHICKEN BROTH. PUT ASIDE. TAKE 3 BOILED CHICKEN BREAST AND CUT UP 1/2 INCH PIECES. MIX BOILED CHICKEN PIECES, CHICKEN SOUP, MUSHROOM SOUP, AND REST OF BROTH, TOGETHER. PUT THE MIXTURE EVENLY OVER THE BREAD STUFFING. BAKE FOR 45 MINUTES AT 325 DEGREES. TAKE OUT OF THE OVEN, SPREAD 8 OZ SHARP GRATED CHEESE OVER TOP OF CASSEROLE. BAKE FOR 15 MORE MINUTES, AND BON APPETIT! Game Day Enchiladas From the kitchen of Casey Fullilove, Sigma Kappa 4 CHICKEN BREASTS 1 8 OZ PACKAGE OF SOUR CREAM 1 CAN OF CREAM OF CHICKEN SOUP

SHREDDED CHEESE CAN OF SLICED GREEN CHILIES 2-3 CANS OF ENCHILADA SAUCE (RED OR GREEN)

SOFT TORTILLA SHELLS

BOIL CHICKEN BREASTS AND CUT INTO REALLY SMALL PIECES. IN A BOWL, MIX THE CHICKEN, SOUR CREAM, CREAM OF CHICKEN SOUP, CHILIES, AND A HANDFUL OF SHREDDED CHEESE. LAYOUT A TORTILLA AND SCOOP OUT A FEW SPOONFULS FROM THE BOWL OF MIXED INGREDIENTS AND SPREAD DOWN THE CENTER OF THE TORTILLA. ROLL UP THE TORTILLA AND LAY IN A CASSEROLE DISH. DO THIS UNTIL CASSEROLE DISH IS FULL OF

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Meat Dishes and Entrees ENCHILADAS... CRAM AS MANY AS YOU CAN IN THERE AND THEN START ANOTHER CASSEROLE DISH FULL IF DESIRED! AFTER YOU USE ALL OF THE MIX AND THE TORTILLAS, POUR THE CANS OF ENCHILADA SAUCE ON TOP OF THE ENCHILADAS (MAKE SURE THEY ARE COMPLETELY COVERED) AND THEN SPRINKLE CHEESE DOWN EACH ENCHILADA. PUT THEM IN THE OVEN AT 300 DEGREES AND COOK UNTIL THE SAUCE IS BUBBLING (ABOUT 20 MINUTES). TAKE THEM OUT AND SERVE!!!! FOR TRADITIONAL ENCHILADAS USE THE RED SAUCE, BUT FOR A FUN NEW TWIST, USE THE GREEN SAUCE! IT'S AMAZING!

Garlic Chicken From the kitchen of Lauren Holmes, Phi Mu 2 TSP GARLIC POWDER 1/4 CUP GRATED PARMESAN CHEESE PAM

1/4 CUP DRY BREAD CRUMBS 4 SKINLESS CHICKEN BREASTS

HEAT OVEN TO 425. MIX GARLIC POWDER, BREAD CRUMBS, AND CHEESE. SPRAY CHICKEN WITH PAM. BAKE IN SHALLOW DISH FOR 35 MINUTES. Glamour's Shepherds Pie From the kitchen of Danielle Ward, Zeta Tau Alpha 8 LB LEG OF LAMB 1 TSP CHILI FLAKES

1 TBSP OLIVE OIL 4 TSP FENNEL SEEDS, FINELY CHOPPED 5 MEDIUM TURNIPS, PEELED AND WHOLE 1 MEDIUM BUNCH OF CELERY, HALVED 10-OZ WORCESTERSHIRE SAUCE 1 CUP FLOUR 1 CUP MILK PINCH OF NUTMEG, PEPPER TO TASTE

SALT AND PEPPER

2 MEDIUM CARROTS, PEELED AND WHOLE 1 BOTTLE RED WINE, 750 ML 4 CUPS WATER 3 LBS POTATOES, PEELED AND HALVED 10 TBSP BUTTER

PREHEAT OVEN TO 400 DEGREES. ON STOVETOP, SEAR LAMB IN OIL IN A DEEP STAINLESS OR TEFLON ROASTING PAN UNTIL BROWN (8 MINUTES PER SIDE). REMOVE PAN FROM HEAT; ADD SPICES, VEGETABLES (EXCEPT POTATOES), WINE, WORCESTERSHIRE AND 2 CUPS WATER. COVER WITH FOIL; PUT IN OVEN FOR 1 HOUR. ADD REST OF WATER; REDUCE TO 350 DEGREES; BAKE FOR 1 HOUR MORE. REMOVE LAMB FROM LIQUID (SAVE LIQUID). CUT MEAT FROM BONE; DISCARD FAT. CHOP MEAT AND VEGGIES COARSELY. PUT IN A BOWL. STIR IN FLOUR, SET ASIDE. SKIM FAT OFF LIQUID; ADD LIQUID TO CHOPPED MIXTURE. FILL ONE 10" SOUFFLE DISH HALFWAY. TOP WITH MASHED POTATOES. BAKE AT 350 DEGREES FOR 30 MINUTES. MASHED POTATOES: BOIL POTATOES IN SALTED WATER UNTIL TENDER. DRAIN AND MASH. STIR IN MILK, BUTTER, NUTMEG, AND PEPPER. SERVES 6-8 PEOPLE! Greek Baked Chicken From the kitchen of AJ Hembree, Phi Mu 2-3 LBS. CHICKEN 1 TSP. GARLIC SALT 1 TSP. DRIED OREGANO

1 CUP LEMON JUICE 1 TSP. PEPPER 4 TSP. SEASONED SALT (LAWRY'S)

SPRINKLE EXTRA SEASONED SALT ON CHICKEN. MIX ALL INGREDIENTS AND POUR ON TOP OF CHICKEN IN A BAKING DISH. HOUR. TURN OFF OVEN AND LET SIT 1 HOUR TO MAKE CHICKEN TENDER.

BAKE AT 350 FOR 1

Greek Spaghetti From the kitchen of Lindsey Ferguson, Zeta Tau Alpha 2 TSP OLIVE OIL 1/2 CUP SLICED GREEN ONIONS 2 TBSP LEMON JUICE 4 CUPS HOT COOKED THIN SPAGHETTI

1 TSP DRIED OREGANO 1 LARGE CLOVE GARLIC, MINCED 1/4 CUP CHOPPED FRESH PARSLEY 1 CUP (4 OZ) CRUMBLED FETA CHEESE 4 CHICKEN BREASTS CHOPPED INTO 1 IN CUBES

FRESHLY GROUND PEPPER

HEAT OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD OREGANO AND GARLIC AND SAUTE 30 SECONDS. ADD CHICKEN AND COOK TILL LIGHTLY BROWNED. ADD ONIONS, PARSLEY, AND LEMON JUICE. COOK 2 MIN OR UNTIL HEATED. COMBINE MIXTURE, SPAGHETTI, AND 3/4 CUP FETA AND TOSS GENTLY. TOP WITH REMAINING FETA AND SPRINKLE WITH PEPPER. Grilled Boneless Leg of Lamb From the kitchen of Kerron Clemons, Chi Omega 1 SMALL BONELESS LEG OF LAMB, 2 3/4 POUNDS, ASK YOUR BUTCHER TO BUTTERFLY THE LEG FOR YOU 6 CLOVES CRUSHED GARLIC 1/2 CUP EXTRA-VIRGIN OLIVE OIL, FOR DRIZZLING

207

COARSE SALT BLACK PEPPER 1 BUNCH FRESH MINT LEAVES, WASHED

There’s a Tiger in the Kitchen!


Meat Dishes and Entrees PREHEAT A GRILL OR GRILL PAN. PLACE LAMB ON A SHALLOW BAKING PAN. SEASON BOTH SIDES OF THE MEAT WITH SALT AND COARSE BLACK PEPPER. IN A FOOD PROCESSOR, PUREE THE GARLIC, MINT, SALT AND PEPPER, THEN ADD THE EXTRA-VIRGIN OLIVE OIL IN A SLOW STREAM. POUR MARINADE OVER THE LAMB AND RUB INTO THE MEAT. PLACE ON GRILL AND COOK ON 1 SIDE FOR 10 MINUTES. FLIP LAMB, COVER WITH ALUMINUM FOIL AND GRILL FOR ANOTHER 10 MINUTES. REMOVE LAMB FROM GRILL PAN AND LET REST FOR 10 MINUTES FOR JUICES TO REDISTRIBUTE. SLICE AND SERVE. Grilled Ginger Chicken From the kitchen of Caroline Weseloh, Gamma Phi Beta 4 BONED AND SKINNED CHICKEN BREAST HALVES 2 TBSP RICE WINE VINEGAR 1 TBSP MINCED FRESH GINGERROOT 1/4 CUP EXTRA-LIGHT OLIVE OIL

1/3 CUP SOY SAUCE 1 MEDIUM SCALLION, MINCED 1 TSP SESAME OIL

PLACE CHICKEN IN LARGE RESEALABLE PLASTIC BAG. ADD ALL REMAINING INGREDIENTS. RESEAL BAG AND MIX WELL. REFRIGERATE FOR SEVERAL HOURS OR OVERNIGHT. PREHEAT GRILL TO MEDIUM-HOT. REMOVE CHICKEN FROM MARINADE. GRILL OVER MEDIUM COALS UNTIL BROWN ON ALL SIDES AND COMPLETELY DONE IN THE MIDDLE. BASTE WITH MARINADE WHILE GRILLING. REMOVE FROM GRILL AND LET STAND FOR 10 MINUTES. TO SERVE, SLICE EACH BREAST INTO DIAGONAL SLICES. Grilled Ham Steaks with Spicy Pineapple Glaze and Provolone From the kitchen of Erin Attwood, Delta Gamma 4 THICK SLICES PRECOOKED SMOKED HAM (1LB) 1/2 TSP ASIAN HOT CHILI SESAME OIL

3 TBSP PINEAPPLE JAM 4 THIN SLICES PROVOLONE CHEESE (1OZ EACH)

PREHEAT THE GRILL. MEANWHILE, PREPARE THE HAM STEAKS. PLACE THEM IN A SHALLOW LARGE DISH LARGE ENOUGH TO HOLD THEM SIDE BY SIDE. IN A SMALL BOWL, STIR TOGETHER THE PINEAPPLE JAM AND CHILI SESAME OIL. SMEAR THE MIXTURE EVENLY OVER BOTH SIDES OF THE HAM STEAKS. CAREFULLY OIL THE GRILL RACK. PLACE THE HAM STEAKS ON THE GRILL AND COOK UNTIL THEIR UNDERSIDES ARE SEARED, 1 1/2 TO 2 MINUTES. TURN THEM OVER, IMMEDIATELY TOP THEM WITH THE PROVOLONE, AND GRILL 1 1/2 TO 2 MINUTES MORE. Grilled Mahi Mahi From the kitchen of Amanda Wein, Delta Gamma 1 POUND MAHI MAHI, FRESH OR FROZEN 2 TSP LEMON JUICE FRESH GROUND PEPPER TO TASTE CAPERS (OPTIONAL)

2 TSP OLIVE OIL 1/4 TSP SALT 2 CLOVES GARLIC, MINCED

CUT THE MAHI MAHI INTO 4 SERVING-SIZE PORTIONS. BRUSH BOTH SIDES OF THE FISH WITH THE OLIVE OIL AND LEMON JUICE. SPRINKLE WITH SALT AND PEPPER, THEN RUB THE GARLIC ON THE FISH. TO GRILL, ARRANGE THE FISH ON A GRILL RACK OR USE A GRILL BASKET THAT HAS BEEN SPRAYED WITH AN OLIVE OIL COOKING SPRAY. GRILL OVER MEDIUM-HOT COALS FOR 4-6 MINUTES PER 1/2" OF THICKNESS, OR UNTIL THE FISH FLAKES EASILY WHEN TESTED WITH A FORK. IF THE FISH IS MORE THAN 1" THICK, GENTLY TURN IT HALFWAY THROUGH GRILLING. TO BROIL, ARRANGE THE FISH ON THE RACK OF A BROILER PAN THAT HAS BEEN SPRAYED WITH AN OLIVE OIL COOKING SPRAY. BROIL 4" FROM THE HEAT FOR 4-6 MINUTES PER 1/2" OF THICKNESS, OR UNTIL THE FISH FLAKES EASILY WHEN TESTED WITH A FORK. IF THE FISH IS MORE THAN 1" THICK, GENTLY TURN IT HALFWAY THROUGH BROILING. TO SERVE, TOP THE FISH WITH CAPERS, IF USING. (SERVES 4) Grilled Salmon From the kitchen of Marianne Bailey, Zeta Tau Alpha 1 1/2 LB SALMON FILLET SALT TO TASTE 1/3 CUP BROWN SUGAR 1/4 VEGETABLE OIL

LEMON PEPPER TO TASTE 1/3 CUP SOY SAUCE 1/3 WATER

SEASON SALMON FILLETS WITH LEMON PEPPER, GARLIC POWDER, AND SALT. IN SMALL BOWL, STIR SOY SAUCE, BROWN SUGAR, WATER AND OIL UNTIL SUGAR IS DISSOLVED. PLACE FISH IN LARGE RESEALABLE PLASTIC BAG WITH THE SOY SAUCE MIXTURE, SEAL AND TURN TO COAT. REFRIGERATE FOR AT LEAST 2 HOURS. PREHEAT GRILL FOR MEDIUM HEAT. LIGHTLY OIL GRILL GRATE. PLACE SALMON ON THE PREHEATED GRILL AND DISCARD MARINADE. COOK SALMON FOR 6-8 MINUTES ON EACH SIDE OR UNTIL THE FISH FLAKES EASILY WITH A FORK.

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Meat Dishes and Entrees Grilled Shrimp Kabobs From the kitchen of Katie Wiley, Zeta Tau Alpha 2 TBSP CANOLA OILS 2 TBSP CHOPPED PARSLEY 1/4 TSP SALT 1 LB. LARGE SHRIMP, SHELLED AND DEVEINED 1 LARGE RED PEPPER, CUT INTO SQUARES

3 TBSP LEMON JUICE 1 TO 2 CLOVES GARLIC, MINCED 1/8 TSP PEPPER 1 LARGE GREEN PEPPER, CUT INTO SQUARES 8 TO 12 CHERRY TOMATOES

IN BOWL COMBINE FIRST 6 INGREDIENTS; ADD SHRIMP. COVER; MARINATE NO LONGER THAN 20 MINUTES. ALTERNATELY THREAD SHRIMP, PEPPERS AND TOMATOES ON 8 (10-INCH) SKEWERS. GRILL OR BROIL 6 INCHES FROM HEAT, TURNING AND BRUSHING WITH MARINADE, ABOUT 8 MINUTES OR UNTIL SHRIMP TURN PINK. MAKES 4 SERVINGS. Grilled Vegetables and Hummus on Whole-Grain Baguette From the kitchen of Heather Frank, Delta Delta Delta OLIVE OIL COOKING SPRAY 1 MEDIUM ZUCCHINI, CUT LENGTHWISE SALT 1/2 CUP PREPARED HUMMUS 1 CUP FRESH BASIL LEAVES

1/4 INCH THICK SLICES

2 SMALL EGGPLANTS, CUT LENGTHWISE 1/4 INCH THICK SLICES 1 BEEFSTEAK TOMATO, SLICED INTO 1/4 INCH THICK SLICES GROUND BLACK PEPPER 2 ROASTED RED PEPPERS, THINLY SLICED 1 (8 OZ.) WHOLE GRAIN BAGUETTE

PREHEAT OUTDOOR GRILL, STOVETOP GRILL PAN OR BROILER. SPRAY BOTH SIDES OF EGGPLANT, ZUCCHINI AND TOMATO SLICES WITH OLIVE OIL SPRAY AND SEASON WITH SALT AND PEPPER TO TASTE. GRILL OR BROIL EGGPLANT, ZUCCHINI AND TOMATO SLICES 3 MIN. ON EACH SIDE, UNTIL GOLDEN BROWN AND TENDER. SPREAD HUMMUS ON ONE HALF OF BAGUETTE. TOP HUMMUS WITH GRILLED VEGETABLES AND THEN ROASTED RED PEPPER SLICES AND BASIL LEAVES. TOP WITH SECOND HALF OF BAGUETTE TO MADE A SANDWICH. Ground Beef and Salsa Chili From the kitchen of Blair Bankhead, Alpha Omicron Pi 1 POUND GROUND BEEF 3 CUPS LOW-SODIUM TOMATO JUICE 1 15-OZ CAN CHILI BEANS 1 10-3/4-OZ CAN REDUCED-SODIUM CONDENSED TOMATO SOUP SHREDDED CHEDDAR CHEESE (OPTIONAL)

1 MEDIUM ONION, CHOPPED (1/2 CUP) 1 12-OZ JAR THICK AND CHUNKY SALSA (1-1/2 CUPS) 1 14-1/2-OZ CAN LOW-SODIUM DICED TOMATOES 1/2 OF A 1-3/4-OZ PACKAGE CHILI SEASONING MIX CHOPPED ONION (OPTIONAL)

IN A LARGE SAUCEPAN, COOK BEEF AND ONION UNTIL MEAT IS BROWN AND ONION IS TENDER. DRAIN FAT. STIR IN TOMATO JUICE, SALSA, BEANS, UNDRAINED TOMATOES, SOUP, AND SEASONING. BRING TO BOILING; REDUCE HEAT. SIMMER, COVERED, 20 MINUTES. TOP WITH CHEESE AND ONION, IF YOU LIKE. MAKES 6 SERVINGS. Ham & Potatoes Au Gratin From the kitchen of Kathryn Nix, Kappa Delta 1/3 CUP BUTTER OR MARGARINE 1 1/2 CUP MILK 1 CUP DICED COOKED HAM 1 TBSP CHOPPED PARSLEY

3 TBSP FLOUR 1 CUP SHREDDED SHARP CHEESE 2 CUPS COOKED SLICED POTATOES

IN LARGE SAUCEPAN, MELT 3 TABLESPOONS BUTTER OVER MEDIUM HEAT; STIR IN FLOUR UNTIL SMOOTH. GRADUALLY ADD MILK AND COOK, STIRRING CONSTANTLY UNTIL MIXTURE THICKENS AND BUBBLES. ADD CHEESE; COOK, STIRRING UNTIL CHEESE MELTS. GENTLY STIR IN HAM AND 1 CUP POTATOES. POUR INTO CASSEROLE DISH. ARRANGE REMAINING POTATO SLICES ON TOP. MELT REMAINING BUTTER; BRUSH ON POTATOES AND SPRINKLE WITH PARSLEY. BAKE AT 400 DEGREES FOR 20 MINUTES OR UNTIL HOT AND BUBBLY. Ham and Bean Stew From the kitchen of Rebecca Ingold, Gamma Phi Beta 1/2 SUGAR CURED HAM 10-12 RED POTATOES CUT IN HALF OR QUARTERED 3-4 CANS OF GREEN BEANS, DRAINED

3-4 LARGE ONIONS, COARSELY CHOPPED 8-9 CARROTS CUT INTO LARGE PIECES

COOK HAM IN LARGE SOUP POT WITH WATER TO COVER THE LEAST 3/4 OF THE HAM. PUT ONION IN NOW. LET SIMMER FOR SEVERAL HOURS. TAKE HAM OUT TO COOL. BREAK OR CUT HAM INTO LARGE CHUNKS REMOVING FAT. BRING BROTH BACK TO BOIL AND ADD VEGETABLES TO BROTH AND COOK UNTIL TENDER (ABOUT 30 MINUTES). ADD SALT AND PEPPER IF NEEDED. KEEP WARM ON LOW UNTIL READY TO SERVE. SERVE IN BOWLS.

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There’s a Tiger in the Kitchen!


Meat Dishes and Entrees Hamburger Patties From the kitchen of Kelly Smith, Alpha Xi Delta 1 POUND GROUND BEEF 1 TBSP WORCESTERSHIRE SAUCE

1 TSP SALT 1/4 TSP GARLIC POWDER

MIX INGREDIENTS. SHAPE INTO 1/4 POUND PATTIES. COOK TO INTERNAL TEMPERATURE OF 160ยบ. Hamburger Quiche From the kitchen of Kristen Britton, Delta Gamma 1/2 LB. HAMBURGER MEAT 1 CUP ONION THINLY SLICED 1 TBSP BUTTER 3 T FLOUR 1 TBSP WORCESTERSHIRE SAUCE 9 IN DEEP DISH PASTRY SHELL

1/4 TBSP PEPPER 1 1/2 C. MILK 2 EGGS 1 T. SALT 2 C. SHREDDED CHEESE

SAUTE BEEF AND ONION IN BUTTER UNTIL ONION IS SOFT. BLEND IN FLOUR, SALT, AND PEPPER. BLEND MILK, EGGS, AND WORCESTERSHIRE SAUCE. ADD 1.CUP OF CHEESE. COMBINE WITH MEAT. POUR INTO PASTRY SHELL. SPRINKLE REMAINING CHEESE ON TOP. BAKE AT 425 DEGREES FOR 20-25 MINUTES. (LET STAND 15 MIN.) Hawaiian Ham From the kitchen of Amanda Abercrombie, Alpha Delta Pi 1 SLICED COOKED HAM 1/2 INCH THICK 2 T. MUSTARD 1 APPLE, CORED & SLICED INTO RINGS 4 T. BUTTER OR MARGARINE 1/2 C. WATER

1 C. MILK 1 CAN PINEAPPLE RINGS 1/4 C. GRANULATED SUGAR 1 1/2 T. CINNAMON

SPREAD HAM WITH MUSTARD AND PLACE IN BOTTOM OF SHALLOW BAKING DISH. POUR 1/2 C. OF THE MILK OVER THE HAM AND BAKE AT 350 DEGREES UNTIL MILK HAS EVAPORATED. WHILE HAM IS COOKING, HEAT PINEAPPLE RINGS, APPLE SLICES, SUGAR, BUTTER, CINNAMON, AND WATER IN A SMALL SAUCEPAN; SIMMER UNTIL APPLES ARE TENDER. POUR REMAINING MILK ON HAM AND COVER WITH SIMMERED FRUIT; COOK AN ADDITIONAL 10 MINUTES. Herb Tomato Onion Quiche From the kitchen of Elizabeth Gray, Alpha Delta Pi 3 TBSP UNSALTED BUTTER 1 TBSP ALL-PURPOSE FLOUR 1 CUP MILK 2 TBSP CHOPPED FRESH PARSLEY 1 TOMATO, THINLY SLICED 1 1/2 TBSP CHOPPED FRESH TARRAGON 4 OZ CHEDDAR CHEESE, SHREDDED (1 CUP)

2 CUPS THINLY SLICED ONIONS 2 LARGE EGGS 1/8 TBSP FRESHLY GROUND PEPPER 1 TBSP SALT 1TBSP CHOPPED FRESH CHIVES 1 1/2 TBSP CHOPPED FRESH BASIL 1 UNBAKED 9-INCH DEEP DISH PIE CRUST

PREHEAT OVEN TO 425 DEGREES. MELT BUTTER IN A LARGE SKILLET. ADD ONIONS AND SAUTE UNTIL TENDER. STIR IN FLOUR. SET ASIDE. BEAT EGGS AND MILK IN A SMALL BOWL. ADD SALT, PEPPER, PARSLEY, CHIVES, TARRAGON AND BASIL. PLACE SAUTEED ONIONS AND CHEESE INTO PIE CRUST. COVER WITH EGG MIXTURE. BAKE 15 MINUTES. REDUCE HEAT TO 350 DEGREES. BAKE AN ADDITIONAL 15 MINUTES. ARRANGE TOMATO SLICES ON TOP OF PIE. BAKE UNTIL TOMATOES BEGIN TO BROWN, ABOUT 10 MINUTES. Honey Mustard Chicken From the kitchen of Lauren Semanson, Phi Mu 1 (4 POUND) WHOLE CHICKEN, CUT INTO 8 PIECES 1/4 TSP GROUND BLACK PEPPER 3 TBSP PREPARED DIJON-STYLE MUSTARD 2 TBSP APRICOT JAM

1 TSP PAPRIKA 1/2 TSP CURRY POWDER 1/4 CUP HONEY

SPRINKLE CHICKEN WITH PAPRIKA, PEPPER, AND CURRY POWDER. PLACE IN A ROASTING PAN. COMBINE MUSTARD, HONEY, AND JAM IN A SMALL BOWL. POUR OVER CHICKEN, AND MARINATE FOR 1 HOUR OR OVERNIGHT. BAKE IN A PREHEATED 350 DEGREES OVEN FOR 1 HOUR, BASTING OFTEN.

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Meat Dishes and Entrees Hot Chicken From the kitchen of Lauren Marshall, Alpha Xi Delta 2-4 CHICKEN BREAST BONELESS & SKINLESS 1 CAN CREAM OF MUSHROOM SOUP 2-3 CUPS OF MEXICAN OR CHEDDAR CHEESE

1 CAN ROTEL TOMATOES 1 CAN CREAM OF CHICKEN I BAG OF DORITOS (CRUSHED)

BOIL THE CHICKEN UNTIL DONE. AFTER IT HAS COOLED, SHRED THE CHICKEN. IN A BOWL, PLACE SHREDDED CHICKEN, BOTH SOUPS, ROTEL AND MIX. IN A GREASED 13X9 INCH GLASS CASSEROLE DISH, PLACE THE CRUSHED CHIPS. TOP WITH CHICKEN MIXTURE, AND THEN THE CHEESE. BAKE AT 350 FOR 30 MINUTES OR UNTIL CHEESE IS MELTED AND BUBBLY. Houston-Not-Hawaii Pizza From the kitchen of Jane Neidhardt, Alpha Chi Omega 1 HAM STEAK, ABOUT 8 OZ 2 TSP OF SOY SAUCE 2 (8-INCH) POCKETLESS PITAS

1/2 FIRM BUT RIPE MANGO 4 OZ SHREDDED MONTEREY JACK CHEESE

PREHEAT THE GRILL TO HIGH. GRILL THE HAM STEAK UNTIL DARK. GRILL MANGO. CUT THE HAM AND MANGO INTO BITE-SIZE PIECES. TRANSFER TO A BOWL, ADD THE SOY SAUCE, AND MIX TO COMBINE. SPRINKLE THE CHEESE EVENLY OVER EACH PITA, LEAVING ABOUT A 1/2 INCH BORDER AROUND THE EDGE. DIVIDE THE HAM MIXTURE BETWEEN THE PITAS. GRILL ON AT A TIME UNTIL CHEESE IS BUBBLING AND BROWNED IN PLACES. Hungry Jack Beef 'n Bean Casserole From the kitchen of Kelly Smith, Alpha Xi Delta 1 POUND GROUND BEEF- BROWNED 1/4 CUP PACKED BROWN SUGAR- DARK 1 TSP MUSTARD 1 CUP SHREDDED CHEDDAR CHEESE

16 OZ CAN BAKED BEANS 1 TSP ONION FLAKES 3/4 CUP SWEET BARBEQUE SAUCE 1 CAN OF 10 COUNT HUNGRY JACK BISCUITS

PREHEAT OVEN TO 375º. IN ROUND, OVEN-SAFE GLASS DISH, COMBINE BROWNED GROUND BEEF, BEANS, BROWN SUGAR, ONION FLAKES, MUSTARD, AND BARBEQUE SAUCE. CUT BISCUITS ON DIAMETER. PLACE CUT SIDE DOWN ON TOP OF MEAT MIXTURE, ADJACENT TO CASSEROLE EDGE. TOP BISCUITS WITH CHEESE. BAKE 15 MINUTES. MAKES 4 SERVINGS. Husband's Delight From the kitchen of Sarah Malik, Delta Gamma & Janye Hines, Alpha Omicron Pi 1 1/2 LB GROUND BEEF 1 TBSP SUGAR - OR SUGAR SUBSTITUTE 4 OZ CREAM CHEESE; SOFTENED 8 OZ THIN EGG NOODLES; - COOKED, DRAINED GRATED SHARP CHEESE

2 TSP SALT AND PEPPER 24 OZ HUNTS TOMATO SAUCE; - WITH ONIONS 1/2 PT SOUR CREAM PARMESAN CHEESE

BROWN MEAT; ADD SALT, PEPPER AND SUGAR. MIX CREAM CHEESE WITH SOUR CREAM; SET ASIDE. PUT HALF OF THE COOKED NOODLES IN BOTTOM OF 7X12" BAKING DISH. TOP WITH MEAT. SPREAD WITH SOUR CREAM MIXTURE. TOP WITH OTHER HALF OF NOODLES (SOME NOODLES WILL BE LEFT OVER, TOO MANY NOODLES MAKE THE DISH TOO DRY). SPRINKLE WITH PARMESAN AND SHARP CHEESE. BAKE AT 350~ FOR 30 MINUTES. Impossibly Easy Cheeseburger Pie From the kitchen of Rainey Pearson, Phi Mu 1 POUND LEAN GROUND BEEF 1/2 TSP SALT 1/2 CUP ORIGINAL BISQUICK® MIX 2 EGGS

1 LARGE ONION, CHOPPED (1 CUP) 1 CUP SHREDDED CHEDDAR CHEESE (4 OZ) 1 CUP MILK

HEAT OVEN TO 400 F. GREASE 9-INCH PIE PLATE. COOK BEEF AND ONION UNTIL BEEF IS BROWN; DRAIN. SPREAD IN PIE PLATE; SPRINKLE WITH SALT AND CHEESE STIR IN REMAINING INGREDIENTS UNTIL BLENDED. POUR INTO PIE PLATE. BAKE ABOUT 25 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL 5 MINUTES. Indonesian Ginger Chicken From the kitchen of Lauren Hayes, Chi Omega & Heather Layne, Chi Omega 1 CUP OF HONEY 1/4 CUP MINCED GARLIC (8-12 CLOVES) 2 (3 1/2 PD) CHICKENS, QUARTERED, WITH BACKS REMOVED

211

3/4 CUP OF SOY SAUCE 1/2 CUP PEELED AND GRATED FRESH GINGER ROOT

There’s a Tiger in the Kitchen!


Meat Dishes and Entrees COOK HONEY, SOY SAUCE, GARLIC, AND GINGER ROOT IN A SMALL SAUCEPAN OVER LOW HEAT UNTIL THE HONEY IS MELTED. ARRANGE THE CHICKEN IN 1 LAYER IN A SHALLOW BAKING PAN, SKIN SIDE DOWN, AND POUR ON THE SAUCE. COVER THE PAN TIGHTLY WITH ALUMINUM FOIL. MARINATE OVERNIGHT IN THE FRIDGE. BAKE ON 350' FOR 30 MINUTES. TURN CHICKEN, SKIN SIDE UP AND RAISE TEMP TO 375'. CONTINUE BAKING FOR 30 MINUTES UNTIL JUICES RUN CLEAR WITH A CUT. ENJOY!! Italian Baked Chicken From the kitchen of Stephanie Hawkins, Kappa Delta 1/2 CUP BUTTER OR MARGARINE 1/4 CUP LEMON JUICE

1/2 CUP WISHBONE 1/4 CUP WORCHESTERSHIRE SAUCE

GARLIC SALT PEPPER

SALT 2 WHOLE CHICKEN BREASTS

COMBINE 1ST FOUR INGREDIENTS AND GARLIC SALT IN MEDIUM SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL BUTTER MELTS. A BAKING DISH. SPRINKLE WITH SALT AND PEPPER. POUR SAUCE OVER CHICKEN. BAKE UNCOVERED AT 325 FOR 1 HOUR.

PLACE CHICKEN IN

Italian Chicken From the kitchen of Emily Naman, Pi Beta Phi 4 BONELESS SKINLESS CHICKEN BREAST 1 CAN CREAM OF MUSHROOM SOUP 1.4 TSP GARLIC POWDER 8 LASAGNA NOODLES 8 OZ SHREDDED MOZZARELLA CHEESE

1 CAN CREAM OF CHICKEN SOUP 1 CAN CHICKEN BROTH 1/4 TSP PEPPER 3 CUPS SHREDDED CHEDDAR CHEESE

BOIL CHICKEN BREASTS FOR 20 MINUTES. DRAIN AND CHOP. SET ASIDE. MIX NEXT 5 INGREDIENTS TOGETHER. COOK NOODLES AND DRAIN, LAYER 1/2 NOODLES, 1/2 CHICKEN, AND 1/2 CHEDDAR CHEESE IN 9X13 PAN. REPEAT LAYERS AND TOP WITH MOZZARELLA CHEESE. BAKE AT 350 DEGREES COVERED FOR 50-60 MIN

Italian Pasta Stir-fry From the kitchen of Chesley Allegri, Delta Delta Delta 8 OZ LINGUINE, UNCOOKED 1 MEDIUM ZUCCHINI, SLICED 1 TBSP OLIVE OIL 1 TSP EACH: DRIED BASIL AND OREGANO LEAVES 1/4 CUP FRESH PARMESAN, GRATED

2 MEDIUM TOMATOES, CHOPPED 2 MEDIUM SQUASH, SLICED 2 GARLIC CLOVES, PRESSED 1/8 TSP SALT AND PEPPER

BOIL LINGUINE UNTIL TENDER. DRAIN AND KEEP WARM. CHOP TOMATOES AND SLICE ZUCCHINI AND SQUASH. HEAT OIL IN SKILLET OVER MEDIUM HEAT UNTIL HOT. PRESS GARLIC INTO SKILLET AND STIR FRY FOR ABOUT 15 SECONDS UNTIL BROWN. ADD ZUCCHINI AND SQUASH. STIR FRY 3-4 MINUTES OR UNTIL VEGGIES ARE TENDER. ADD TOMATOES AND OTHER SEASONINGS. HEAT 1-2 MINUTES, STIRRING GENTLY. TURN HEAT TO LOW. STIR IN LINGUINE. GRATE PARMESAN CHEESE OVER TOP. SERVE IMMEDIATELY. Italian Stallion Meat Sauce From the kitchen of Erin Weems, Pi Beta Phi 1 BELL PEPPER CHOPPED 1 STICK MARGARINE 1 CAN TOMATO PASTE 1.2 CUP SUGAR 1 TBSP BASIL

1 ONION CHOPPED 2 CANS CRUSHED TOMATOES 1 CAN ROTEL TOMATOES 1 TBSP GARLIC SALT

SAUTE PEPPER AND ONION IN MARGARINE. ADD ALL INGREDIENTS IN POT SIMMER ON LOW FOR TWO HOURS. ADD WATER AS NEEDED. Jalapeno Chicken From the kitchen of Chelsea Avery, Delta Gamma 1 10OZ BAG FROZEN CHOPPED SPINACH 1 LARGE WHITE ONION (CHOPPED FINELY) 2 JALAPENO PEPPERS (SEEDED AN CHOPPED FINELY) 1 8OZ CAN SOUR CREAM 6 CUPS DORITOS 2 LARGE CHICKEN BREAST CHOPPED

2 TBSP BUTTER 2 GREEN ONIONS (CHOPPED FINELY) 10 3/4 OZ CAN CREAM OF CHICKEN SOUP 1 TSP CUMIN 8OZ SHREDDED MEXICAN BLEND CHEESE

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Meat Dishes and Entrees MIX EVERYTHING BUT DORITOS AND CHICKEN TOGETHER ON STOVE TOP UNTIL WELL HEATED AND BLENDED. IN A CASSEROLE DISH LAYER CHICKEN, THEN DORITOS, THEN THE MIXTURE AND THEN CHEESE. REPEAT! COOK FOR 10MIN IN OVEN AT 350. REMOVE AND ADD MORE CHEESE AT TOP AND COOK FOR 10 MORE MIN. Key West Grilled Salmon From the kitchen of Sydney Woods, Chi Omega 1/3 CUP LIME JUICE (ABOUT 2 LIMES) 1/2 TSP SALT 1/8 TSP BLACK PEPPER 4 SALMON STEAKS (1 1/2 POUNDS TOTAL), EACH 3/4-INCH THICK 1 TBSP FRESH LEMON JUICE 1/4 TSP HONEY

2 TBSP S OLIVE OIL 1/2 TSP CELERY SEEDS FEW DROPS HOT PEPPER SAUCE 1/4 CUP CHOPPED GREEN ONION 1 TBSP WATER

COMBINE LIME JUICE, OIL, SALT, CELERY SEEDS, BLACK PEPPER AND HOT-PEPPER SAUCE IN A SMALL BOWL. PLACE SALMON IN A SHALLOW DISH. POUR 1/4 CUP LIME JUICE MIXTURE OVER FISH; TURN TO COAT. REFRIGERATE 10 MINUTES, TURNING ONCE. RESERVE REMAINING MIXTURE FOR SAUCE. PREPARE A CHARCOAL GRILL WITH HOT COALS, OR HEAT A GAS GRILL TO HIGH, OR HEAT BROILER. POSITION THE GRILL RACK 6 INCHES FROM COALS OR BROILER PAN 3 INCHES FROM HEAT. STIR GREEN ONION, LEMON JUICE, WATER AND HONEY INTO RESERVED LIME JUICE MIXTURE. GREASE GRILL RACK OR RACK OF A SHALLOW ROASTING PAN. PLACE SALMON ON RACK. DRIZZLE WITH HALF OF LIME JUICE MIXTURE FROM MARINADE DISH. GRILL OVER HOT COALS ON COVERED GRILL 2 MINUTES PER SIDE OR UNTIL COOKED THROUGH, OR BROIL 4 MINUTES PER SIDE. SERVE SALMON WITH GREEN ONION SAUCE. King Ranch Casserole From the kitchen of Courtney Covey Anderson, Zeta Tau Alpha 4 CHICKEN BREAST HALVES, COOKED 2 CANS CREAM OF MUSHROOM SOUP

1 14OZ. BAG OF NACHO CHEESE DORITOS, CRUSHED 1 15OZ. CAN STEWED TOMATOES 1 LB. OF MILD CHEDDAR CHEESE, GRATED

SMALL CAN OF DICED GREEN CHILIES

IN A 9X13 PAN CRUMBLE DORITOS. MIX THE CREAM OF MUSHROOM SOUP, STEWED TOMATOES AND GREEN CHILIES TOGETHER. LAYER SOME OF GRATED CHEESE IN PAN, FOLLOWED BY 1/2 OF THE CHICKEN CUT INTO BITE SIZED PIECES. THEN LAYER A FEW MORE DORITOS AND 1/2 OF THE SOUP MIXTURE. REPEAT LAYERS AND END WITH CHEESE ON TOP. BAKE AT 350 DEGREES FOR 25-30 MINUTES. THIS FREEZES WELL, JUST COVER WITH FOIL AND THAW BEFORE COOKING. ENJOY! King Ranch Casserole From the kitchen of Natalie Powell, Kappa Kappa Gamma 1 CHICKEN CUT UP 1 CAN TOMATOES WITH GREEN CHILIES 12 OZ. TORTILLA CHIPS OR 1 PACKAGE CORN TORTILLAS TORN IN 2” PIECES

2 CANS CONDENSED CREAM OF MUSHROOM COUP 2 CUPS GRATED CHEDDAR CHEESE SLICED BLACK OLIVES, CHOPPED TOMATO, AND SHREDDED LETTUCE

PLACE CHICKEN IN A DUTCH OVEN WITH ENOUGH WATER TO COVER. COVER TIGHTLY WITH LID AND SIMMER 40MINUTES UNTIL MEAT FALLS FROM BONE. REMOVE CHICKEN LET COOL. DISCARD SKIN AND BONE, SHRED MEAT. IN A LARGE BOWL MIX SOUP CONCENTRATES AND TOMATOES. PREHEAT OVEN TO 350. IN A BUTTERED 13 BY 9 BY 2INCH BAKING DISH LAYER A THIRD OF THE TORTILLA CHIPS, A THIRD OF COOKED CHICKEN, A THIRD GRATED CHEESE, AND A THIRD SOUP MIXTURE. REPEAT LAYERS, RESERVING A LITTLE CHEESE AND CRUSHED CHIPS FOR THE TOP. BAKE 1 HOUR OR UNTIL HOT AND BUBBLY. SERVE WITH OLIVES, TOMATOES, AND LETTUCE. King Ranch Chicken From the kitchen of Kathryn Nix, Kappa Delta 6 CHICKEN BREASTS 1 TSP SALT 2 CANS ROTEL TOMATOES 4 CUPS GRATED CHEDDAR CHEESE 2 LBS. GRATED VELVEETA CHEESE

STOCK FROM CHICKEN 2 CANS CREAM OF CHICKEN SOUP 2 DOZEN SMALL FLOUR TORTILLAS 1 CUP CHOPPED ONIONS

BOIL CHICKEN IN SEASONED WATER. I USUALLY PUT SEASONED SALT, CELERY SEED AND BLACK PEPPER IN THE WATER PRIOR TO BOILING. COOK CHICKEN UNTIL TENDER. REMOVE FROM STOCK AND CUBE CHICKEN AFTER IT COOLS. COMBINE 3 CUPS OF CHICKEN STOCK WITH SALT, ROTEL, CREAM OF CHICKEN SOUP AND VELVEETA CHEESE. HEAT TO MAKE A SAUCE. SET ASIDE. IN A NON-STICK PAN, SLIGHTLY BROWN TORTILLAS ON EACH SIDE. AFTER BROWNING, CUT THEM IN SMALL PIECES. GREASE AT LEAST A 3 QUART CASSEROLE DISH. LAYER TORTILLAS, CHICKEN, ONION AND CHEDDAR CHEESE IN THIS ORDER. POUR SAUCE OVER ALL. BAKE AT 400 DEGREES FOR 45 MINUTES UNCOVERED. WILL FREEZE AND CAN BE MADE AHEAD.

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Meat Dishes and Entrees La Verle Caldwell's Wild Rice and Chicken From the kitchen of Landon McKean, Alpha Gamma Delta 4 LBS CHICKEN BREASTS 3-4 ONIONS, CHOPPED 3 TBSP FLOUR1 1/2 CANS MUSHROOM SOUP 1 LARGE CAN SLICED MUSHROOMS 1 LB SHARP CHEESE, GRATED

1 BOX WILD RICE 2 STICKS BUTTER 1 CUP MILK SALT AND PEPPER TO TASTE 3 TBSP FLOUR

COOK CHICKEN BREASTS; SHRED MEAT. COOK RICE AS DIRECTED. SAUTE ONIONS IN BUTTER; BLEND IN FLOUR, SOUP AND MILK FOR SAUCE. ADD MUSHROOMS AND SEASONING. IN LARGE CASSEROLE DISH, ALTERNATE LAYERS OF SAUCE, RICE, CHICKEN AND CHEESE; ENDING WITH CHEESE. BAKE AT 300-350 DEGREES UNTIL BUBBLY. SERVES 12-14. Lasagna From the kitchen of Katie Donaldson, Kappa Kappa Gamma 28 OZ. SPAGHETTI SAUCE 3 C. MOZZARELLA CHEESE 15 OZ. RICOTTA CHEESE 1 T. SALT 8 OZ. LASAGNA NOODLES 1 LB. GROUND BEEF

1 C. WATER 2 EGGS 1/2 T. PEPPER 1/2 C. PARMESAN CHEESE PACKAGE OF PEPPERONI

BROWN MEAT AND DRAIN. MIX WITH SAUCE AND WATER, SIMMER FOR 10 MINUTES. MIX EVERYTHING ELSE (EXCEPT NOODLES) IN A MIXING BOWL AND LAYER WITH NOODLES AND PEPPERONI. COOK AT 350 DEGREES FOR 60 MINUTES. LET IT COOL FOR 10 MINUTES BEFORE SERVING. Lemon and Sesame Chicken From the kitchen of Erin Attwood, Delta Gamma 4 BONELESS, SKINLESS CHICKEN BREAST HALVES 2 TBSP SESAME SEEDS 1 ONION, SLICED FINELY GRATED PEEL AND JUICE OF ONE LEMON

7 OZ CANNED WATER CHESTNUTS, DRAINED

1 EGG WHITE 2 TBSP VEGETABLE OIL 1 TBSP BROWN CRYSTAL SUGAR 3 TBSP LEMON CURD LEMON PEEL, TO GARNISH

PLACE THE CHICKEN PIECES BETWEEN 2 SHEETS OF PLASTIC WRAP AND POUND WITH A ROLLING PIN TO FLATTEN. SLICE THE CHICKEN INTO THIN STRIPS. WHISK THE EGG WHITE UNTIL LIGHT AND FOAMY. DIP THE CHICKEN STRIPS INTO THE EGG WHITE, THEN COAT IN SESAME SEEDS. HEAT THE OIL IN A WOK AND STIR-FRY THE ONION FOR 2 MINUTES UNTIL SOFTENED. ADD THE CHICKEN TO THE WOK AND STIR- FRY FOR 5 MINUTES, OR UNTIL THE CHICKEN TURNS GOLDEN. MIX THE SUGAR, LEMON PEEL, LEMON JUICE, AND LEMON CURD AND ADD THE WOK; ALLOW IT TO BUBBLE SLIGHTLY. SLICE THE WATER CHESTNUTS THINLY ADD THE WOK AND COOK FOR TWO MINUTES. GARNISH WITH LEMON PEEL AND SERVE HOT. Lemon Chicken From the kitchen of Catie Yeager, Delta Delta Delta 4 CLOVES GARLIC, MINCED 1/2 TSP. BLACK PEPPER 4 LEMON SLICES

1/4 CUP LEMON JUICE 4 BONELESS/SKINLESS CHICKEN HALF BREASTS

PREHEAT OVEN TO 350 DEGREES. COMBINE GARLIC, LEMON JUICE, AND PEPPER IN A CASSEROLE DISH. EACH. PLACE ONE LEMON SLICE OVER EACH BREAST. BAKE FOR 30 MINUTES.

ADD THE CHICKEN AND SPOON OVER

Lemon Pepper Crock Pot Chicken From the kitchen of Ginny Mitchell, Alpha Chi Omega 1 PACKAGE BONELESS, SKINLESS CHICKEN BREASTS 4 - 5 RED POTATOES ( PEELED AND CUT INTO CHUNKS)

BABY CARROTS (FRESH) 1 BOTTLE OF LAWRY'S LEMON PEPPER MARINADE

PUT ALL INGREDIENTS IN THE CROCK POT AND COOK ON HIGH FOR 1 HOUR. TURN TO LOW AND COOK THE REST OF THE DAY (ABOUT 10 HOURS). Linguine Pasta with Chicken in a Tomato Garlic Sauce From the kitchen of Laura Lavender, Sigma Kappa 1 TBSP OF OIL ½ LEMON 2-3 RIPE TOMATOES ¼ CUP BRIE CHEESE WITHOUT RIND

2 CHICKEN BREASTS CUT IN SMALL CUBES THYME AND BASIL 4 CLOVES OF GARLIC SALT AND PEPPER

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Meat Dishes and Entrees MARINATE THE CHICKEN IN LEMON JUICE, 1 TEASPOON OF OIL, THE THYME AND BASIL FOR AT LEAST ½ AN HOUR. IN A PAN, HEAT THE OIL AND COOK THE 4 CLOVES OF GARLIC (MINCED) WITH THE DICED TOMATOES ON A LOW HEAT FOR APPROXIMATELY 10-15 MINUTES- OR UNTIL THE CONSISTENCY YOU WANT FOR THE SAUCE. ADD SALT AND PEPPER AND THE ADDITIONAL BASIL AND THYME LEFT OVER. IN ANOTHER SKILLET, COOK THE CHICKEN CHUNKS AND WHEN ¾ COOKED ADD THEM TO YOUR SAUCE. WHEN YOU SEE THAT YOUR LINGUINE IS ALMOST DONE (AL DENTE) ADD THE PIECES OF BRIE TO YOUR SIMMERING SAUCE. LET THEM MELT FOR A COUPLE OF MINUTES AT MEDIUM HEAT AND MAKE SURE THE CHICKEN IS COOKED THROUGH (NO ONE WANTS SALMONELLA). YOU CAN MAKE THIS RECIPE WITHOUT THE BRIE. THE BRIE REALLY ADDS A GREAT YET SUBTLE TASTE TO THE SAUCE, ALSO THICKENING IT SOMEWHAT. SERVE IT ATOP THE LINGUINE AND DIG IN. Low Country Pinkie Boil From the kitchen of Laura Clark, Phi Mu 1 BOX ZATARAINS SPICE FOR SHRIMP BOIL 1 BAG VERY SMALL ONIONS, PEELED AND WASHED BUT ROOTS INTACT CORN ON THE COB, BROKEN INTO SMALL PIECES

1 BAG SMALL RED POTATOES, WASHED 1 BAG CELERY, WASHED AND CUT INTO 4 INCH PIECES SHRIMP, WASHED, BUT LEFT UNPEELED

IN A VERY LARGE STOCKPOT, BRING WATER TO BOIL WITH ZATARAINS. BOIL POTATOES, ONIONS, CELERY AND CORN FOR SHRIMP, AND BOIL UNTIL SHRIMP ARE JUST PINK. DRAIN AND SERVE WITH BUTTER.

20 MINUTES. ADD

Low Country Shrimp Boil From the kitchen of Bailey Fiveash, Sigma Kappa 1/2 CUP BUTTER, PLUS SOME CORN 16 EARS OF CORN, BROKEN IN HALF

6 POUNDS HILLSHIRE FARMS SMOKED SAUSAGE, CUT INTO CHUNKS 6 POUNDS RAW SHRIMP, IN SHELLS

FILL LARGE STOCK POT WITH WATER. ADD BUTTER. BRONG TO BOIL. ADD SAUSAGE. BOIL ABOUT 15 MINUTES, UNTIL SAUSAGE HAS FLAVORED WATER. ADD CORN; COOK ABOUT 5 TO 7 MINUTES, UNTIL ALMOST TENDER. ADD SHRIMP; COOK UNTIL SHELLS TURN PINK, ABOUT 3 TO 5 MINUTES. DRAIN. SERVE ON NEWSPAPER-LINED TABLE OR IN LARGE BOWL. HAVE ADDITIONAL MELTED BUTTER FOR CORN, AND HORSERADISH SAUCE FOR SHRIMP. SERVES ABOUT 20. Low Fat Chicken Enchiladas From the kitchen of Kristen Reid, Sigma Kappa 1 PACKAGE FAT FREE TORTILLAS 1 4 OZ. CAN DICED GREEN CHILIES 1 10.5 OZ. CAN OF FAT FREE CONDENSED CREAM OF CHICKEN SOUP 1 CUP REDUCED FAT CHEDDAR CHEESE 1 TBSP MARGARINE

1/2 CUP CHOPPED ONION 1/2 CUP SOUR CREAM 1.5 CUPS OF CUBED COOKED CHICKEN 1/4 CUP SKIM MILK

PREHEAT OVEN TO 350 DEGREES. MELT MARGARINE IN LARGE SKILLET. COOK ONION TILL TENDER. STIR IN GREEN CHILIES, SOUR CREAM, AND SOUP, MIX WELL. RESERVE 3/4 CUP OF SAUCE, SET ASIDE. STIR IN CHICKEN AND 1/2 CUP OF CHEESE TO REMAINING SAUCE. WARM TORTILLAS ACCORDING TO PACKAGE. FILL TORTILLAS WITH CHICKEN MIX, ROLL UP, AND PLACE SEAMS SIDE DOWN IN 12X8 DISH. IN SMALL BOWL, MIX RESERVED SAUCE AND MILK AND SPOON OVER ROLLED TORTILLAS. TOP WITH REMAINING CHEESE. BAKE 30-35 MINUTES OR UNTIL BUBBLY. Low Fat Lasagna From the kitchen of Lindsay Doss, Sigma Kappa 8 OZ LEAN GROUND BEEF 14.5 OZ CAN OF TOMATOES, UNDRAINED AND CUT 1.5 TSP OF DRIED BASIL, CRUSHED 1 TSP FENNEL SEED, CRUSHED PACKAGE OF LASAGNA NOODLES

1.5 CUPS OF LOW FAT MOZZARELLA SHREDDED CHEESE 1 EGG 1/4 TSP OF PEPPER

1 CUP CHOPPED ONION 6 OZ CAN OF TOMATO PASTE 1.5 TSP OF DRIED OREGANO, CRUSHED 1/4 TSP OF SALT 12 OZ CARTON OF LOW FAT COTTAGE CHEESE, DRAINED 1/4 CUP OF PARMESAN CHEESE, GRATED 2 TBSP OF PARSLEY

IN A SAUCEPAN COOK BEEF, ONION, AND GARLIC UNTIL MEAT IS BROWN. DRAIN OFF FAT. STIR IN UNDRAINED TOMATOES, TOMATO PASTE, BASIL, OREGANO, FENNEL SEED, AND SALT. BRING TO BOILING; REDUCE HEAT. SIMMER, COVERED, FOR 15 MINUTES; STIR OCCASIONALLY. MEANWHILE, COOK LASAGNA NOODLES ACCORDING TO PACKAGE DIRECTIONS. DRAIN; RINSE WITH COLD WATER. DRAIN WELL. FOR FILLING, COMBINE COTTAGE CHEESE, 1 CUP OF THE MOZZARELLA CHEESE, THE PARMESAN CHEESE, EGG, PARSLEY, AND PEPPER. LAYER ONE-THIRD OF THE COOKED NOODLES IN A 2-QUART RECTANGULAR BAKING DISH, TRIMMING ENDS TO FIT. SPREAD WITH HALF OF THE FILLING. TOP WITH ONE-THIRD OF SAUCE. REPEAT LAYERS. TOP WITH REMAINING NOODLES AND SAUCE. SPRINKLE WITH REMAINING 1/2 CUP MOZZARELLA CHEESE. BAKE, UNCOVERED, IN A 375 DEGREE F OVEN FOR 30 TO 35 MINUTES OR UNTIL HEATED THROUGH. LET STAND 10 MINUTES BEFORE SERVING. MAKES 8 SERVINGS.

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Meat Dishes and Entrees Magaly Littlejohn's Chicken Casserole From the kitchen of Ashley Buchan, Delta Gamma 1 PACK PEPPERIDGE FARM STUFFING (HERBED) 1 WHOLE CHICKEN (OR A BIG PACK OF CHICKEN LEGS OR BREAST) 1 CAN CREAM OF CHICKEN SOUP

1 STICK BUTTER OR MARGARINE 1 CAN CREAM OF MUSHROOM SOUP 1 PACK OF GRATED CHEESE

BOIL CHICKEN AND THEN DEBONE IT. WHEN YOU PICK OFF THE CHICKEN TEAR IT TO PIECES, KEEP CHICKEN BROTH. MIX STUFFING WITH THE STICK OF MELTED BUTTER. LAYER SOME STUFFING MIXTURE AND CHICKEN. MIX CREAM OF MUSHROOM, CREAM OF CHICKEN, AND ONE CAN OF CHICKEN BROTH. POUR 1/2 OF THIS ON TO OF THE CHICKEN LAYER. KEEP LAYERING THE STUFFING AND CHICKEN AND FINISH WITH THE STUFFING LAYER ON TOP. PUT GRATED CHEESE ON TOP OF STUFFING IF YOU WANT TO...HIGHLY RECOMMENDED!!! BAKE AT 350 DEGREES FOR 30 MINUTES. CAN BE MADE BEFORE AND KEPT IN FRIG OVER NIGHT...IF YOU DO WAIT TO PUT THE CHEESE ON UNTIL YOU PUT IT IN THE OVEN!!! GREAT FOR TAIL-

GATING!!!

Make Ahead Manicotti From the kitchen of Stephanie Jones, Alpha Omicron Pi 1 PINT RICOTTA CHEESE 1 (10 OZ) PACKAGE FROZEN CHOPPED SPINACH, THAWED AND DRAINED 1/2 CUP GRATED PARMESAN CHEESE 1/8 TSP SALT 12 MANICOTTI SHELLS

2 EGGS 1 CUP SHREDDED MOZZARELLA CHEESE 1 1/2 TBSP WHITE SUGAR 1/4 TSP GROUND BLACK PEPPER 32 OZ SPAGHETTI SAUCE

IN A MEDIUM BOWL, MIX TOGETHER RICOTTA CHEESE AND EGGS UNTIL BLENDED. STIR IN SPINACH, MOZZARELLA CHEESE, 1/4 CUP OF THE PARMESAN CHEESE, SUGAR, SALT AND PEPPER. STUFF MIXTURE INTO UNCOOKED PASTA SHELLS. SPREAD 1/2 CUP SPAGHETTI SAUCE IN THE BOTTOM OF A MEDIUM BAKING DISH. ARRANGE STUFFED PASTA SHELLS IN A SINGLE LAYER OVER THE SAUCE. POUR THE REMAINDER OF THE SAUCE OVER THE SHELLS, COVER DISH, AND CHILL IN THE REFRIGERATOR FOR 8 HOURS, OR OVERNIGHT. PREHEAT OVEN TO 400 DEGREES F (200 DEGREES C). BAKE COVERED FOR 40 MINUTES. SPRINKLE WITH REMAINING PARMESAN CHEESE, AND BAKE FOR ANOTHER 15 MINUTES. Mama's Chicken Crunch From the kitchen of Chaney Shafferman, Alpha Gamma Delta 4 BONELESS CHICKEN BREAS TSP -- TRIMMED AND WASHED 1 8OZ. SOUR CREAM 1 STICK BUTTER

1 CAN CREAM OF CHICKEN SOUP 3 TBSP MAYONNAISE 1 STACK RITZ CRACKERS

BRING CHICKEN TO A BOIL AND LET COOK FOR ABOUT 5 MINUTES. TURN OFF BURNER. LET CHICKEN STAND IN HOT WATER UNTIL FULLY COOKED. REMOVE FROM POT AND COVER WITH FOIL TO KEEP MOIST. WHEN COOL, PULL APART INTO PIECES. SET ASIDE. STIR SOUP, SOUR CREAM AND MAYONNAISE TOGETHER. ADD CHICKEN AND STIR AGAIN. POUR INTO 8X8 CASSEROLE DISH. MELT 1 STICK BUTTER IN SKILLET. CRUSH STACK OF RITZ CRACKERS AND STIR INTO BUTTER. SPREAD CRACKERS ON TOP OF CHICKEN. BAKE AT 350 DEGREES UNTIL IT BUBBLES. SERVE ON A BED OF WHITE RICE. SERVES 4. Mama's Mini Meat Loaves From the kitchen of Paty Reynolds, Alpha Gamma Delta 1 LB BEEF 2 TBSP KETCHUP 1 TBSP WORCHESTERSHIRE SAUCE

2 SLICES WET BREAD 1/4 CUP FINELY CHOPPED ONION 1 EGG

SAUCE: MIX 2 TBSP KETCHUP, 1/2 TO 1 TBSP WORCHESHIRE, AND SUGAR TO DESIRED CONSISTENCY. LOAVES. BAKE AT 350 FOR 40 MINUTES. POUR SAUCE ON LOAVES AND BAKE 5 MORE MINUTES.

MIX INGREDIENTS AND FORM INTO 4 SMALL

Mammaw's Spaghetti and Meatballs From the kitchen of Mallory Appleton, Alpha Gamma Delta 3 POUNDS GROUND CHUCK 6 SLICES BREAD CRUMBLED 2 OR 3 EGGS 2 CLOVES GARLIC CHOPPED 1 LARGE CAN TOMATO PUREE 1 1/2 PT. WATER 2 TSP. SUGAR

1 1/2 CUPS PARMESAN CHEESE 2 T. WATER SALT AND PEPPER 1 LARGE ONION CHOPPED 12 OZ. TOMATO PASTE 3 OR 4 HOT PEPPERS

COMBINE GROUND CHUCK, CHEESE,BREAD,EGGS,SALT,PEPPER,WATER AND GARLIC. MAKE INTO 1 INCH MEATBALLS. BAKE AT 350* FOR 30 MIN-

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Meat Dishes and Entrees UTES. SAUTE ONIONS. PUT ONIONS,PUREE,PASTE,WATER,PEPPERS, AND SUGAR IN A LARGE POT. HOURS. SERVE OVER NOODLES.

ADD COOKED MEATBALLS AND SIMMER FOR 3

Manicotti From the kitchen of Chelsea Boehm, Zeta Tau Alpha 8 COOKED MANICOTTI NOODLES 4 OZ, MOZZARELLA CHEESE 1 TEAS. PEPPER, GARLIC SALT, OREGANO SPAGHETTI SAUCE

½ LBS. GROUND BEEF 1 C. COTTAGE CHEESE MAYONNAISE PARMESAN CHEESE

BOIL NOODLES FOR 15-17 MIN. BROWN GROUND BEEF. MIX BEEF, SALT, PEPPER, MOZZARELLA, COTTAGE CHEESE, GARLIC SALT, OREGANO. ADD ENOUGH MAYONNAISE TO SLIGHTLY COAT INGREDIENTS. CAREFULLY STUFF THE MIXTURE INTO THE NOODLES. PLACE IN A GREASED BAKING DISH, POUR SAUCE OVER NOODLES AND SPRINKLE WITH PARMESAN CHEESE. COVER WITH FOIL AND BAKE 15 MIN. AT 325. UNCOVER AND COOK ANOTHER 10 MIN. Mardi Gras Chicken From the kitchen of Nicole Davis, Zeta Tau Alpha 1 POUND THAWED CHICKEN 1 CUP OF SHREDDED CHEDDAR CHEESE

1 CAN OF ROTEL® TOMATOES

GRILL THE CHICKEN IN A LARGE SKILLET UNTIL THE MIDDLE IS NO LONGER PINK. POUR THE CAN OF ROTEL® ON TOP OF THE CHICKEN AND SIMMER ON MEDIUM HEAT FOR ABOUT 5 MINUTES. TURN THE HEAT TO LOW AND SPRINKLE THE CHEESE ON TOP OF THE CHICKEN AND ROTEL® AND COVER. ONCE THE CHEESE IS MELTED, SERVE AND ENJOY! Marinara Sauce From the kitchen of Lindsay Cook, Alpha Xi Delta 2 CANS TOMATO SAUCE 2 TBSP OLIVE OIL 1-2 CLOVES GARLIC

1 CAN PASTE 1 SMALL SWEET ONION 1 BAY LEAF

PARSLEY

SALT AND PEPPER TO TASTE 1/2 TBSP BAKING SODA

1 TBSP SUGAR

PUT OLIVE OIL IN POT AND BEGIN TO HEAT. ADD SWEAT ONION AND 1-2 CLOVES GARLIC. SAUTE. ADD PASTE AND COOK SLIGHTLY. FOR 1 CAN PASTE ADD 2 CAN WATER. MIX AND HEAT. ADD 1 BAY LEAF, PARSLEY, SALT, AND PEPPER TO TASTE. ADD 1 TBSP SUGAR AND 1/2 TBSP BAKING SODA. BRING TO BOIL, LOWER TO SIMMER FOR 30 MINUTES. RIGHT BEFORE SERVING ADD BASIL AND WINE. Marinated Pork Tenderloins From the kitchen of Erin Stephan, Delta Zeta 1 PACKAGE (2 PIECES) PORK TENDERLOIN 1/4 CUP OLIVE OIL 2 CLOVES GARLIC, MINCED

1/4 CUP DALE'S STEAK SEASONING 1/4 CUP WHITE OR ZINFANDEL WINE 2 TBSP. PARSLEY

COMBINE ALL INGREDIENTS IN A LARGE ZIPLOC BAG, SHAKING WELL TO MIX. REFRIGERATE AT LEAST 2 HOURS OR OVERNIGHT. DIUM HEAT 20 MINUTES OR UNTIL DESIRED DONENESS, TURNING ONCE. REMOVE FROM GRILL, SLICE THINLY AND SERVE.

GRILL OVER ME-

Meat Loaf and Sauce From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 1 POUND LEAN GROUND BEEF 1 EGG 1/4 CUP MILK OR CREAM 1 TSP SALT 1/4 TSP GARLIC POWDER 6 TBSP WATER* 1 TSP WORCESTERSHIRE SAUCE*

1 CUP OATMEAL 3 TBSP CATSUP 1/2 CUP CHOPPED ONION DASH OF PEPPER 2/3 CUP CATSUP* 1 TBSP CIDER VINEGAR* 3 TBSP SUGAR*

MIX INGREDIENTS WELL. MOLD AND PLACE IN NON-STICK (OR GREASED PYREX) LOAF PAN OR PANS. SET OVER FOR 350 DEGREES; IF USING PYREX, SET AT 325 DEGREES. BAKE 10 MINUTES. ADD SAUCE AND BAKE 1 HOUR. *MIX WELL. SPOON OVER MEATLOAF AND BAKE AS DIRECTED ABOVE.

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Meat Dishes and Entrees Meatloaf From the kitchen of Evyan Mischke, Gamma Phi Beta ; Ashley Garner, Delta Zeta; & Katie Wiley, Zeta Tau Alpha 3 SLICES WHITE BREAD 1 RIB CELERY, STRINGS PEELED, CUT INTO 1/2-INCH PIECES 2 CLOVES GARLIC, SMASHED AND PEELED 1/2 CUP PLUS 3 TBSP S KETCHUP 8 OZ GROUND PORK 8 OZ GROUND ROUND 1 TSP FRESHLY GROUND PEPPER 1/2 TSP CHOPPED FRESH ROSEMARY, PLUS MORE NEEDLES FOR SPRINKLING 1 TBSP OLIVE OIL 2 LARGE EGGS, BEATEN

1 LARGE CARROT, CUT INTO 1/4-INCH-THICK ROUNDS 1/2 MEDIUM YELLOW ONION, ROUGHLY CHOPPED 1/2 CUP FRESH FLAT-LEAF PARSLEY LEAVES, LOOSELY PACKED 4 1/2 TSP DRY MUSTARD 8 OZ GROUND VEAL 2 TSP SALT 1 TSP TABASCO SAUCE, OR TO TASTE 1 SMALL RED ONION, CUT INTO 1/4 INCH-THICK RINGS 2 TBSP S DARK-BROWN SUGAR

PREHEAT OVEN TO 400 . REMOVE CRUSTS FROM BREAD, AND PLACE SLICES IN THE BOWL OF A FOOD PROCESSOR. PROCESS UNTIL FINE CRUMBS FORM, ABOUT 10 SECONDS. TRANSFER BREADCRUMBS TO A LARGE MIXING BOWL. DO NOT SUBSTITUTE DRIED BREADCRUMBS IN THIS STEP, AS THEY WILL MAKE YOUR MEAT LOAF RUBBERY. PLACE CARROT, CELERY, YELLOW ONION, GARLIC, AND PARSLEY IN THE BOWL OF THE FOOD PROCESSOR. PROCESS UNTIL VEGETABLES HAVE BEEN MINCED, ABOUT 30 SECONDS, STOPPING TO SCRAPE DOWN THE SIDES OF THE BOWL ONCE OR TWICE. (CHOPPING VEGETABLES THIS WAY SAVES TIME AND ENSURES THAT VEGETABLES WILL BE SMALL ENOUGH TO COOK THROUGH AND NOT BE CRUNCHY). TRANSFER VEGETABLES TO BOWL WITH THE BREADCRUMBS. ADD 1/2 CUP KETCHUP, 2 TEASPOONS DRY MUSTARD, PORK, VEAL, BEEF, EGGS, SALT, PEPPER, TABASCO, AND ROSEMARY. USING YOUR HANDS, KNEAD THE INGREDIENTS UNTIL THOROUGHLY COMBINED, ABOUT 1 MINUTE. THE TEXTURE SHOULD BE WET, BUT TIGHT ENOUGH TO HOLD A FREE-FORM SHAPE. SET A WIRE BAKING RACK INTO AN 11-BY-17-INCH BAKING PAN. CUT A 5-BY-11-INCH PIECE OF PARCHMENT PAPER, AND PLACE OVER CENTER OF RACK TO PREVENT MEAT LOAF FROM FALLING THROUGH. USING YOUR HANDS, FORM AN ELONGATED LOAF COVERING THE PARCHMENT. PLACE THE REMAINING 3 TABLESPOONS KETCHUP, REMAINING 2 1/2 TEASPOONS MUSTARD, AND BROWN SUGAR IN A BOWL. MIX UNTIL SMOOTH. USING A PASTRY BRUSH, GENEROUSLY BRUSH THE GLAZE OVER LOAF. PLACE OIL IN A MEDIUM SAUCEPAN SET OVER HIGH HEAT. WHEN OIL IS SMOKING, ADD RED ONION. COOK, STIRRING OCCASIONALLY, UNTIL ONION IS SOFT AND GOLDEN IN PLACES. ADD 3 TABLESPOONS WATER, AND COOK, STIRRING, UNTIL MOST OF THE WATER HAS EVAPORATED. TRANSFER ONION TO A BOWL TO COOL SLIGHTLY, THEN SPRINKLE ONION OVER THE MEAT LOAF. BAKE 30 MINUTES, THEN SPRINKLE ROSEMARY NEEDLES ON TOP. CONTINUE BAKING LOAF UNTIL AN INSTANT-READ THERMOMETER INSERTED INTO THE CENTER OF THE LOAF REGISTERS 160 , ABOUT 25 MINUTES MORE. LET MEAT LOAF COOL ON RACK, 15 MINUTES. Meatloaf With Chili Sauce From the kitchen of Allison McLarty, Alpha Chi Omega 1/2 CUP MILK 1 1/2 POUNDS GROUND SIRLOIN 2 SMALL ONIONS, FINELY CHOPPED 1/2 CUP CHILI SAUCE, PLUS 1/4 CUP FOR GLAZE 1/2 CUP GRATED PARMESAN CHEESE COARSE SALT AND GROUND PEPPER

4 SLICES WHITE SANDWICH BREAD, TORN INTO PIECES 1 1/2 POUNDS GROUND PORK 6 GARLIC CLOVES, MINCED 1 CUP CHOPPED FRESH PARSLEY 2 LARGE EGGS, LIGHTLY BEATEN

PREHEAT OVEN TO 350 , WITH RACK IN CENTER. IN A LARGE BOWL, POUR MILK OVER BREAD; LET SOAK, ABOUT 30 SECONDS. ADD SIRLOIN, PORK, ONION, GARLIC, 1/2 CUP CHILI SAUCE, PARSLEY, PARMESAN, EGGS, 1 1/2 TEASPOONS SALT, AND 1/2 TEASPOON PEPPER. USING YOUR HANDS, MIX UNTIL COMBINED; DO NOT OVERMIX OR MEATLOAF WILL BE DENSE. DIVIDE MIXTURE IN HALF. GENTLY PAT EACH HALF INTO A LOG, AND PLACE EACH LOG IN AN 8 1/2 -BY-4 1/2-INCH LOAF PAN. DO NOT PRESS DOWN OR INTO CORNERS. BAKE 50 MINUTES. BRUSH TOPS OF LOAVES WITH REMAINING 1/4 CUP CHILI SAUCE; CONTINUE COOKING UNTIL JUICES RUN CLEAR AND AN INSTANT-READ THERMOMETER INSERTED INTO THICKEST PART REGISTERS 160 , ABOUT 10 MINUTES. REMOVE FROM OVEN; LET REST 5 MINUTES. TURN LOAVES OUT OF PANS; SLICE EACH INTO EIGHT 3/4INCH-THICK SLICES. NOTE: NOTE: FOR A LOAF WITH CRISP EDGES, SHAPE THE MEAT MIXTURE WITH YOUR HANDS INTO A LOG SLIGHTLY SMALLER THAN THE PAN. AND FOR A LIGHT TEXTURE, DON’T PRESS THE LOG INTO THE PAN; JUST DROP IT IN. COVERING THE COOKED MEATLOAF WITH CHILI SAUCE, THEN RETURNING IT TO THE OVEN FOR A FEW MINUTES GIVES A SLIGHTLY SWEET, MILDLY SPICY GLAZE ON TOP. THIS RECIPE MAKES TWO LOAVES. FREEZE ONE FOR LATER IN THE PAN, COVERED WITH FOIL; DEFROST COMPLETELY IN REFRIGERATOR, AND REHEAT AT 300 DEGREES, FOR ABOUT 10 MINUTES. Mexican Casserole From the kitchen of Katie Wiley, Zeta Tau Alpha 1 LB. GROUND BEEF CHOPPED BELL PEPPERS PEPPER TO TASTE WIDE EGG NOODLES 1 CAN CREAM OF MUSHROOM SOUP

CHOPPED ONION SALT TO TASTE GARLIC TO TASTE CHEDDAR CHEESE 1 CAN ROTEL TOMATO

BROWN THE GROUND BEEF, ONION, AND PEPPER; DRAIN. HEAT AND STIR MUSHROOM SOUP AND ROTEL TOMATO; LET SIMMER FOR AWHILE. NOODLES AND DRAIN. MIX EVERYTHING IN A CASSEROLE. PUT CHEESE ON TOP AND MELT. 350 DEGREE TO MELT CHEESE.

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Meat Dishes and Entrees Mexican Chicken From the kitchen of Bailey Griffin, Alpha Omicron Pi 1 (13 1/2 OZ) BAG TORTILLA CHIPS 1 (10 3/4 OZ) CAN CHICKEN AND RICE SOUP 1 (8OZ) CARTON SOUR CREAM 5-6 CHICKEN BREAST HALVES, COOKED, SKINNED, DEBONED, AND CHOPPED 2 TOMATOES, CHOPPED 1 (8 OZ) JAR PICANTE SAUCE

1 (4 1/2 OZ) CAN CHOPPED GREEN CHILIES 1 (10 3/4 OZ) CAN CREAM OF CHICKEN SOUP 3 CUPS SHREDDED CHEDDAR CHEESE, DIVIDED 1 HEAD LETTUCE, CHOPPED 1 (6 OZ) CAN SLICED RIPE OLIVES

PREHEAT OVEN TO 350. CRUSH TORTILLA CHIPS. PLACE 3/4 OF CHIPS IN THE BOTTOM OF A GREASED 13 X 9 INCH BAKING DISH. MIX GREEN CHILIES, SOUPS, SOUR CREAM AND 2 CUPS SHREDDED CHEESE WITH CHICKEN. POUR OVER CHIPS. TOP WITH REMAINING CHIPS. BAKE 30 MINUTES. REMOVE FROM OVEN AND TOP WITH LETTUCE, TOMATOES AND OLIVES. GARNISH WITH REMAINING CHEESE AND PICANTE SAUCE. Mexican Chicken Casserole From the kitchen of Shannon Tapp, Alpha Omicron Pi 4 BONED CHICKEN BREASTS, COOKED, CUBED 1 CAN TOMATOES WITH GREEN CHILIES 1 CAN CREAM OF MUSHROOM SOUP 1 CAN CREAM OF CHICKEN SOUP 1 CAN TACO SAUCE, (4 OZ) 1/2 CUP CHICKEN BROTH 1 PACKAGE TACO CHIPS 1/2 CUP GRATED AMERICAN CHEESE OR CLASSIC MELTS BLEND OF CHEDDAR AND AMERICAN COMBINE AND HEAT TOMATOES, SOUPS, TACO SAUCE AND BROTH. LINE BOTTOM OF CASSEROLE DISH WITH TACO CHIPS. CHICKEN AND SAUCE. TOP WITH GRATED CHEESE. BAKE AT 350 DEGREES UNTIL BUBBLY AND HOT. SERVES 4.

ADD MIXTURE OF

Mexican Lasagna From the kitchen of Maggie Lamb, Delta Zeta 1 POUND LEAN GROUND BEEF 1 (14 OZ) CAN PEELED AND DICED TOMATOES WITH JUICE 1 CUP PREPARED SALSA

1 OZ PACKAGE TACO SEASONING MIX 10 (6 INCH) CORN TORTILLAS 1/2 CUP SHREDDED COLBY CHEESE

PREHEAT OVEN TO 350. IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT, BROWN THE GROUND BEEF, AND STIR IN THE TACO SEASONING AND TOMATOES. LINE A 9X13-INCH BAKING DISH WITH HALF THE TORTILLAS. SPOON THE BEEF MIXTURE INTO THE DISH, THEN TOP WITH THE REMAINING TORTILLAS. SPREAD SALSA OVER THE TORTILLAS AND SPRINKLE WITH THE CHEESE. BAKE AT 350 DEGREES F (175 DEGREES C) FOR 20 TO 30 MINUTES, OR UNTIL CHEESE IS MELTED AND BUBBLY. Mexican Lasagna From the kitchen of Jennifer Heinz, Gamma Phi Beta 3 TBSP S EXTRA-VIRGIN OLIVE OIL 2 TBSP S CHILI POWDER 1/2 RED ONION, CHOPPED 1 CUP MEDIUM HEAT TACO SAUCE 1 CUP FROZEN CORN KERNELS 8 (8 INCH) SPINACH FLOUR TORTILLAS 2 SCALLIONS, FINELY CHOPPED

2 POUNDS GROUND CHICKEN BREAST 2 TSP GROUND CUMIN 14-OZ STEWED OR FIRED-ROASTED CHOPPED TOMATOES 1 (15-OZ) CAN BLACK BEANS, DRAINED SALT

2 1/2 SHREDDED CHEDDAR OR SHREDDED PEPPER JACK

PREHEAT THE OVEN TO 425 DEGREES F. PREHEAT A LARGE SKILLET OVER MEDIUM HIGH HEAT. ADD 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL – TWICE AROUND THE PAN. ADD CHICKEN AND SEASON WITH CHILI POWDER, CUMIN, AND RED ONION. BROWN THE MEAT, 5 MINUTES. ADD STEWED TOMATOES OR FIRE-ROASTED CHOPPED TOMATOES AND TACO SAUCE. ADD BLACK BEANS AND CORN. HEAT THE MIXTURE THROUGH, 2 TO 3 MINUTES THEN SEASON WITH SALT, TO YOUR TASTE. COAT A SHALLOW BAKING DISH WITH REMAINING EXTRA-VIRGIN OLIVE OIL, ABOUT 1 TABLESPOON OIL. CUT THE TORTILLAS IN HALF OR QUARTERS TO MAKE THEM EASY TO LAYER WITH. BUILD LASAGNA IN LAYERS OF MEAT AND BEANS, THEN TORTILLAS, THEN CHEESE. REPEAT: MEAT, TORTILLA, CHEESE AGAIN. BAKE LASAGNA 12 TO 15 MINUTES UNTIL CHEESE IS BROWN AND BUBBLY. Mexican Pizza From the kitchen of Ashley Petroutson, Phi Mu 1 (15-OZ) CAN KIDNEY BEANS, RINSED AND DRAINED 1/4 TSP CHILI POWDER 1 (4.5-OZ) CAN CHOPPED GREEN CHILIES 1/2 CUP SALSA 1/2 GREEN BELL PEPPER, DICED 1 CUP (4-OZ) SHREDDED MOZZARELLA CHEESE

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2 TSP VEGETABLE OIL 1 GARLIC CLOVE, PRESSED 8 (8-INCH) FLOUR TORTILLAS 1 SMALL ONION, DICED 3 TBSP SLICED RIPE OLIVES

There’s a Tiger in the Kitchen!


Meat Dishes and Entrees MASH BEANS WITH A FORK; STIR IN OIL AND CHILI POWDER, GARLIC, CHILIES. PLACE 4 TORTILLAS ON GREASED BAKING SHEETS; SPREAD WITH BEAN MIXTURE. TOP EACH WITH 1 TABLESPOON SALSA, SPRINKLE WITH ONION AND BELL PEPPER. TOP WITH REMAINING TORTILLAS, SPREADING EACH WITH 1 TABLESPOON SALSA; SPRINKLE WITH OLIVES AND CHEESE. BAKE AT 400 DEGREES FOR 12 TO 15 MINUTES. YIELD: 4 MAIN DISH SERVINGS OR 10 TO 12 APPETIZER SERVINGS. Mexican Style Stuffed Shells From the kitchen of Shannon Foster, Kappa Kappa Gamma 1 BOX OF JUMBO SHELLS 1 CONTAINER OF WHOLE COTTAGE CHEESE 1 JAR OF SALSA

1 LB GROUND BEEF 1 VIDALIA ONION 1 BUNCH OF GREEN ONIONS

ADD JUMBO SHELLS TO BOILING WATER. COOK BEEF ON MEDIUM HEAT UNTIL BROWN, DRAIN BEEF AND RETURN TO SKILLET. STILL ON MEDIUM HEAT, ADD THE ONION (CHOPPED) AND STIR UNTIL ONION BECOMES TENDER. NEXT, ADD THE ENTIRE CONTAINER OF COTTAGE CHEESE AND COOK FOR ABOUT 10 MINUTES OR UNTIL THE COTTAGE CHEESE HAS THICKENED SOME. DRAIN SHELLS AND RUN THEM UNDER COOL WATER. STUFF EACH SHELL WITH 1 BIG SPOONFUL OF BEEF MIXTURE. COVER SHELLS WITH THE ENTIRE JAR OF SALSA AND COVER WITH ALUMINUM FOIL. BAKE ON 350 FOR 20 MINUTES THEN REMOVE FOIL AND ADD AS MUCH CHEESE AS DESIRED. BAKE FOR ANOTHER 20-25 MINUTES OR UNTIL THE CHEESE IS MELTED, GARNISH WITH CHOPPED GREEN ONIONS. Mini Chicken Pot Pies From the kitchen of Janae Goodin, Phi Mu 1 CONTAINER REFRIGERATED REDUCED-FAT BUTTERMILK BISCUITS 1 PACKAGE WHITE SAUCE MIX 1 CUP FROZEN ASSORTED VEGETABLES, PARTIALLY THAWED 2 CUPS FRENCH FRIED ONIONS

1 1/2 CUPS MILK 2 CUPS CUT-UP COOKED CHICKEN 2 CUPS SHREDDED CHEDDAR CHEESE

PRE-HEAT OVEN TO 400. SEPARATE BISCUITS; PRESS INTO 8 CUSTARD CUPS, PRESSING UP SIDES TO FORM CRUST. WHISK MILK AND SAUCE MIX IN MEDIUM SAUCEPAN. BRING TO BOILING OVER MEDIUM-HIGH HEAT. REDUCE HEAT TO MEDIUM-LOW; SIMMER 1 MINUTE, WHISKING CONSTANTLY, UNTIL THICKENED. STIR IN CHICKEN AND VEGETABLES. SPOON ABOUT 1/3 CUP CHICKEN MIXTURE INTO EACH CRUST. PLACE CUPS ON BAKING SHEET. BAKE 15 MINUTES OR UNTIL GOLDEN BROWN. TOP EACH WITH CHEESE AND FRENCH FRIED ONIONS. BAKE 3 MINUTES UNTIL GOLDEN. Mozzarella Chicken From the kitchen of Megan Mason, Phi Mu 4 BONELESS CHICKEN BREASTS 3/4 CUP ITALIAN SEASONED DRY BREADCRUMBS 1 CUP GRATED MOZZARELLA CHEESE

1 EGG, BEATEN 1 (26-OZ) JAR PASTA SAUCE

PREHEAT OVEN TO 400 DEGREES; GREASE A 9X13-INCH BAKING DISH. DIP CHICKEN IN EGG, THEN BREADCRUMBS AND ARRANGE IN DISH. BAKE UNCOVERED FOR 20 MINUTES. POUR PASTA SAUCE OVER CHICKEN; TOP WITH CHEESE. BAKE 10 ADDITIONAL MINUTES OR UNTIL CHICKEN IS DONE. MAKES 4 SERVINGS. Mustard Grilled Chicken From the kitchen of Bailey Fiveash, Sigma Kappa 1 BROILER FRYER, CUT INTO PARTS 1 TBSP PREPARED MUSTARD, PREFERABLY DIJON

1 TBSP WORCESTERSHIRE SAUCE 1/3 CUP BUTTER OR MARGARINE, MELTED

PLACE CHICKEN IN DUTCH OVEN, COVER WITH WATER AND BOIL FOR ABOUT 30 MIN. REMOVE CHICKEN FROM STOCK. GRILL CHICKEN OVER THE GRILL, BASTING WITH A MIXTURE OF WORCESTERSHIRE, MUSTARD AND BUTTER. CHICKEN SHOULD COOK QUICKLY, IN ABOUT 15 TO 20 MIN. SERVES 4. Mustard-Crusted Mini Lamb Chops From the kitchen of Victoria Antoniak, Phi Mu 5 CUPS FRESH BREAD CRUMBS 5 LARGE CLOVES OF GARLIC, MINCED 5 TBSP OLIVE OIL, DIVIDED 10 (6-7 BONES IN EACH) RACK OF LAMBS, TRIMMED

1/2 CUP MIXED CHOPPED PARSLEY, THYME AND OREGANO SALT AND PEPPER 5 TBSP UNSALTED BUTTER, DIVIDED 10 TBSP DIJON MUSTARD

HEAT OVEN TO 450F. IN BOWL COMBINE BREAD CRUMBS, HERBS AND GARLIC. SEASON LAMB WITH SALT AND PEPPER. HEAT 1 TBSP OIL AND 1 TBSP BUTTER IN SKILLET OVER MEDIUM HIGH HEAT. WORKING IN BATCHES (ADD OIL AND BUTTER AS NECESSARY) SEAR RACKS ON ALL SIDES; LET SIT 4-5 MINUTES. SPREAD 1 TBSP MUSTARD ON EACH; PRESS BREAD CRUMB COATING OVER MEATY SIDE OF LAMB. ROAST ON BAKING SHEET 15-18

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Meat Dishes and Entrees MINUTES FOR MEDIUM-RARE. LET SIT

5-10 MINUTES BEFORE CARVING. Northern Italian Pasta Shell Stuffing From the kitchen of Janae Goodin, Phi Mu

3 PACKAGES FROZEN, CHOPPED SPINACH 2 (8-OZ) PACKAGES CREAM CHEESE GRATED PARMESAN 2 JUMBO EGGS 2 CUPS TOMATO SAUCE

3 POUNDS GROUND ROUND 2 LARGE. ONIONS, CHOPPED SALT AND PEPPER 1 (1-POUND) JUMBO PASTA SHELLS

PLACE FROZEN SPINACH IN A STRAINER AND RUN HOT WATER UNTIL THAWED. SQUEEZE ALL THE WATER OUT AND PLACE IN A LARGG BOWL. IN A LARGE SAUTE PAN, COOK THE GROUND ROUND UNTIL BROWNED. DRAIN MEAT, RESERVING 2 TABLESPOONS FAT IN THE PAN, AND PLACE MEAT IN THE SAME BOWL WITH THE SPINACH. STIR IN THE CREAM CHEESE UNTIL BLENDED WITH THE MEAT AND SPINACH. SAUTE THE CHOPPED ONIONS IN THE RESERVED MEAT FAT UNTIL TRANSPARENT. TRANSFER ONIONS TO THE BOWL WITH THE OTHER INGREDIENTS AND STIR TO COMBINE. ADD GRATED CHEESE, SALT, AND PEPPER, TO TASTE, AND COMBINE. LET MIXTURE COOL THEN ADD THE EGGS. THE FILLING CAN BE MADE UP TO 1 DAY IN ADVANCE AND REFRIGERATED UNTIL READY TO USE. PREHEAT OVEN TO 350. COOK PASTA SHELLS IN BOILING, SALTED WATER UNTIL AL DENTE. DRAIN AND COOL TO THE TOUCH. STUFF THE SHELLS WITH THE MEAT MIXTURE. PLACE SHELLS IN A LARGE BAKING PAN AND COVER WITH TOMATO SAUCE. COVER WITH FOIL AND BAKE FOR 1 HOUR. Old Man Johnson's Red Beans and Rice From the kitchen of Lydia Knizley, Alpha Gamma Delta 2 CANS NEW ORLEANS STYLE RED BEANS 1/2 STICK BUTTER CONECUH SAUSAGE

1 CUP RICE 1/2 WHITE ONION LOWREY'S SEASONING

STEAM THE RICE AND ADD A LITTLE BUTTER FOR TASTE. CUT THE SAUSAGE INTO BITE SIZE PIECES AND COOK IN A PAN ON THE STOVE USING MEDIUM HEAT. CUT THE ONION INTO LITTLE PIECES AND SAUTÉ WITH 1/2 STICK BUTTER AND SEASONING (FOR MORE TASTE PUT SOME OF THE SAUSAGE IN IT OR USE SOME OF THE GREASE FROM COOKING THE SAUSAGE) IN PAN ON STOVE USING MEDIUM HEAT. IN A BIGGER POT OR PAN, MIX THE SAUSAGE, ONION (ALL THE JUICES FROM THAT PAN), AND RED BEANS. BE SURE TO GET ALL THE JUICE OUT OF THE CAN AND INTO THE POT! ADD SEASONING TO TASTE...FOR EXTRA HEAT ADD TABASCO SAUCE! COVER OVER MEDIUM/LOW HEAT FOR 30 MINUTES, OCCASIONALLY STIRRING TO LET IT MIX AND PREVENT STICKING...THE LONGER YOU LET IT SIT THE MORE THE FLAVORS COME OUT AND IT THICKENS. SERVE WITH RICE. On The Barbie (Oven - Baked Apple Barbecue Chicken) From the kitchen of Ashley Bowman, Delta Gamma ONE 15 - OZ CAN DICED TOMATOES, WITH JUICE 1 TBSP CHILI POWDER 1/4 CUP MAPLE SYRUP OR HONEY 4 SKINLESS BONELESS CHICKEN BREASTS, ABOUT 2 POUNDS TOTAL 1 LARGE ONION, CUT INTO LARGE WEDGES

1/4 CUP SOY SAUCE 1/4 CUP WHIT VINE VINEGAR 2 GARLIC CLOVES, MINCED 1 LARGE APPLE, CORED, PEELED, AND CUT INTO CHUNKS EQUIPMENT: LARGE MIXING BOWL AND A FOIL - LINED BACKING

DISH

PREHEAT THE OVEN TO 375 F. IN A LARGE MIXING BOWL, COMBINE THE TOMATOES, SOY SAUCE, CHILI POWDER, VINEGAR, MAPLE SYRUP, AND GARLIC. THIS WILL BE YOUR HOMEMADE BARBECUE SAUCE. PLACE THE CHICKEN BREASTS IN A FOIL - LINED BAKING DISH AND SCATTER THE CUT UP APPLE AND ONION AROUND THEM. POUR THE BARBECUE SAUCE OVER THE CHICKEN, APPLE, AND ONION, AND BAKE FOR 35 TO 45 MINUTES, UNTIL THE CHICKEN BREASTS ARE TENDER AND COOKED THROUGH. TRY CANNED OR FRESH PINEAPPLE INSTEAD OF THE APPLE FOR ANOTHER FRUITY TWIST! Orange Juice Chicken From the kitchen of Tiffany Darling, Delta Gamma 4 BONELESS CHICKEN BREASTS MRS. DASH GARLIC AND HERB

GROUND ALL SPICE ORANGE JUICE

BROWN CHICKEN IN OIL WITH SPICES, AND POUR ABOUT 3 CUPS OF ORANGE JUICE OVER CHICKEN IN PAN ONCE COOKED AND LET SIMMER (COVERED) FOR 1 HOUR. THICKEN SAUCE WITH WONDRA FLOUR, AND SERVE WITH A RICE OR VEGGIE DISH.

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There’s a Tiger in the Kitchen!


Meat Dishes and Entrees Oriental Beef Chow Mein From the kitchen of Shannon Foster, Kappa Kappa Gamma 1 LB LEAN GROUND BEEF 1 MEDIUM RED BELL PEPPER (CHOPPED) 1 8OZ CAN OF WATER CHESTNUTS 1 CAN OF CHOW MEIN NOODLES 1 BOX OF FRIED OR WHITE RICE

TERIYAKI BASTE AND GLAZE 12 OZ 3 STALKS OF CELERY (CHOPPED) 1 BAG OF COLESLAW (SHREDDED CABBAGE AND CARROTS) GREEN ONIONS (1 BUNCH)

BROWN THE BEEF OVER MEDIUM HEAT. ONCE THE BEEF IS BROWN, DRAIN AND RETURN TO SKILLET. ADD CHOPPED RED BELL PEPPER AND CELERY, COOK ON MEDIUM-LOW FOR ABOUT 5 MINUTES. ADD THE ENTIRE BOTTLE OF BASTE AND GLAZE AS WELL AS THE CAN OF WATER CHESTNUTS AND ABOUT 1/2 THE BAG OF COLESLAW AND COOK UNTIL THE GLAZE HAS THICKENED (ABOUT 10 MINUTES). TOP WITH CHOW MEIN NOODLES AND SERVE OVER FRIED OR WHITE RICE. Oven Fried Chicken From the kitchen of Blair Bledsoe, Alpha Gamma Delta 1 TBSP BUTTER 1 1/2 TSP PAPRIKA 1/4 TSP PEPPER

2/3 CUP BISQUICK 1 1/4 TSP SALT 4-6 BONELESS CHICKEN BREAST

MELT BUTTER IN A BAKING DISH. COMBINE BISQUICK, PAPRIKA, SALT AND PEPPER IN A BOWL OR ZIPLOC BAG. PLACE EACH CHICKEN BREAST INDIVIDUALLY IN THE BIQUICK MIXTURE AND COAT BOTH SIDES. PLACE IN BAKING DISH. COOK AT 425 FOR 15-20 MINUTES, FLIP EACH CHICKEN AND COOK ANOTHER 15-20 MINUTES. Oven Fried Parmesan Chicken From the kitchen of Alyson Presley, Phi Mu 1 CLOVE CRUSHED GARLIC 1 CUP DRIED BREAD CRUMBS 2 TBSP CHOPPED FRESH PARSLEY 1/8 TSP GROUND BLACK PEPPER

1/4 LB. BUTTER, MELTED 1/3 CUP GRATED PARMESAN CHEESE 1 TSP SALT 1 (4 POUND) CHICKEN, CUT INTO PIECES

PREHEAT OVEN TO 350. IN A SHALLOW GLASS DISH OR BOWL, COMBINE THE CRUSHED GARLIC WITH THE MELTED BUTTER OR MARGARINE. IN ANOTHER SMALL BOWL, MIX TOGETHER THE BREAD CRUMBS, CHEESE, PARSLEY, SALT, AND PEPPER. DIP CHICKEN PIECES INTO GARLIC BUTTER, THEN INTO CRUMB MIXTURE TO COAT. PLACE COATED CHICKEN PIECES INTO A LIGHTLY GREASED 9X13 INCH BAKING DISH. DRIZZLE WITH REMAINING GARLIC BUTTER AND BAKE UNCOVERED IN THE PREHEATED OVEN FOR 1 TO 1 1/4 HOURS, OR UNTIL CHICKEN IS COOKED THROUGH AND JUICES RUN CLEAR. Oven Roasted Rack of Lamb From the kitchen of Kerron Clemons, Chi Omega 3 RACKS OF LAMB, 6 BONES EACH, FRENCHED DIJON MUSTARD

SALT & PEPPER TO TASTE SEASONED BREAD CRUMBS, FOR DREDGING

PREHEAT OVEN TO 500 DEGREES F. SEASON LAMB WITH SALT AND PEPPER. BRUSH LAMB WITH DIJON MUSTARD, TO COAT. CRUMBS. PLACE ON A RACK IN THE OVEN FOR 20 MINUTES. REMOVE AND ALLOW TO REST FOR 10 MINUTES. SLICE AND SERVE.

DREDGE IN BREAD-

Pan Fried Fish From the kitchen of Ellen Weidinger, Phi Mu 2 TILAPIA FISH FILETS GROUND BLACK PEPPER 2 TBSP OLIVE OIL 1 TBSP OF CAPERS DRAINED

KOSHER SALT ALL PURPOSE FLOUR FOR DREDGING 3 TBSP BUTTER 1 LEMON JUICED

SEASON FISH ON BOTH SIDES WITH SALT AND PEPPER. LIGHTLY DREDGE FISH IN FLOUR ON BOTH SIDES AND SHAKE OFF EXCESS. WHEN PAN IS GOOD AND HOT ADD OLIVE OIL, FOLLOWED IMMEDIATELY BY 1 TBSP OF BUTTER. AS SOON AS FOAMING SUBSIDES, PLACE FISH IN PAN. JIGGLE PAN FOR THE FIRST 10 SECONDS TO KEEP THE FISH FROM STICKING. COOK UNTIL A GOLDEN CRUST FORMS ON THE MEAT. CAREFULLY TURN FISH AWAY FROM YOU AND AGAIN JIGGLE THE PAN FOR THE FIRST FEW SECONDS. COOK UNTIL MEAT TURNS GOLDEN BROWN. REMOVE TO A WARM PLATE. ADD REMAINING BUTTER AND QUICKLY FRY THE CAPERS, REMOVE PAN FROM THE HEAT. ADD LEMON JUICE AND SWIRL. POUR SAUCE OVER FISH AND SERVE.

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Meat Dishes and Entrees Parmesan Chicken From the kitchen of Sara Hudson, Alpha Xi Delta 2 TO 3 POUNDS PREMIUM YOUNG N TENDER BRAND CHICKEN PIECES 1/2 CUP 100% PARMESAN CHEESE

1 CUP OF MAYONNAISE 2 TSP S OREGANO

MIX INGREDIENTS AND SPOON OVER CHICKEN. BAKE IN PAN FOR 45 MINUTES AT 375F. SERVES 4 TO 6. Parmesan Chicken From the kitchen of Lindsay Cook, Alpha Xi Delta 6 BONELESS, SKINLESS BREASTS (2 LBS) 1/2 C. PARMESAN CHEESE 1 TBSP DRIED OREGANO LEAVES 1/4 TBSP PAPRIKA 1/4 TBSP BLACK PEPPER

2 TBSP MARGARINE, MELTED /4 C. DRY BREAD CRUMBS 1 TBSP PARSLEY FLAKES 1/4 TBSP SALT

HEAT OVEN TO 400. SPRAY 15X9X1 BAKING PAN WITH NON STICK SPRAY. DIENTS. PLACE IN PREPARED PAN. BAKE 20-25 MINUTES OR UNTIL TENDER.

DIP CHICKEN IN MARGARINE, COAT WITH COMBINED REMAINING INGRE-

Parmesan Chicken From the kitchen of Andrea Duren, Alpha Chi Omega 4 LG. CHICKEN BREASTS 1 EGG RITZ CRACKERS

ITALIAN DRESSING 1 C. MILK PARMESAN

MARINATE CHICKEN BREASTS IN ITALIAN DRESSING IN REFRIGERATOR OVERNIGHT. DIP IN EGG AND MILK MIXTURE. ROLL IN CRUSHED ERS, THEN IN PARMESAN. REPEAT. BAKE AT 375 DEGREES FOR 40 MINUTES (COVERED FOR 30 MINUTES, UNCOVERED FOR 10).

RITZ CRACK-

Parmesan Chicken, Baked From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 4 BONED, SKINLESS CHICKEN BREAST HALVES 2 TBSP GRATED PARMESAN 3 TBSP MARGARINE, MELTED

1/2 CUP CORNFLAKE CRUMBS 1/4 TSP ITALIAN SEASONING

RINSE CHICKEN AND PAT DRY. COMBINE DRY INGREDIENTS. BRUSH CHICKEN WITH MARGARINE, THEN ROLL IN CORNFLAKE MIXTURE. PLACE IN NONSTICK PAN. BAKE AT 375 DEGREES FOR 40 MINUTES, TURNING ONCE ABOUT MIDWAY. Parmesan Crusted Chicken Breasts From the kitchen of Janae Goodin, Phi Mu 4 BONELESS, SKINLESS CHICKEN BREASTS PEPPER

2 CUPS SHREDDED PARMESAN 1/4 CUP TBSP EXTRA-VIRGIN OLIVE OIL

ROLL OUT A 2-FOOT PIECE OF WAXED PAPER OR FOIL NEAR THE STOVE TOP. HEAT LARGE NONSTICK SKILLET OVER MEDIUM HIGH HEAT. PILE SHREDDED CHEESE ON THE WORK SURFACE CREATED WITH THE WAXED PAPER OR FOIL. SEASON CHICKEN BREASTS WITH BLACK PEPPER BUT NO SALT. PRESS BREASTS FIRMLY INTO THE CHEESE. COAT BOTH SIDES OF BREASTS WITH AS MUCH CHEESE AS POSSIBLE. ADD 1 TABLESPOON EXTRAVIRGIN OLIVE OIL TO SKILLET, 1 TURN OF THE PAN. SET BREASTS INTO THE SKILLET AND COOK 7 MINUTES ON EACH SIDE, UNTIL CHEESE FORMS AN EVEN, GOLDEN CASING AROUND THE TENDER CHICKEN BREASTS. Parmesan Garlic Chicken From the kitchen of Talarie Harris, Delta Gamma 1/2 CUP KRAFT 100% GRATED PARMESAN CHEESE 1/2 TSP. GARLIC POWDER

1 ENVELOPE GOOD SEASONS ITALIAN SALAD DRESSING MIX 6 BONELESS SKINLESS CHICKEN BREAST HALVES (ABOUT 2 LB.)

PREHEAT OVEN TO 400 F. MIX CHEESE, SALAD DRESSING MIX AND GARLIC POWDER. MOISTEN CHICKEN WITH WATER; COAT WITH CHEESE MIXTURE. PLACE IN SHALLOW BAKING DISH. BAKE 20 TO 25 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. BROIL 2 TO 4 MINUTES OR UNTIL GOLDEN BROWN.

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There’s a Tiger in the Kitchen!


Meat Dishes and Entrees Parmesan Garlic Chicken From the kitchen of Laura Clark, Phi Mu 1/2 CUP GRATED PARMESAN CHEESE 6 BONELESS SKINLESS CHICKEN BREAST HALVES (ABOUT 2 LBS.)

1 ENVELOPE ITALIAN SALAD DRESSING MIX 1/2 TSP. GARLIC POWDER

MIX CHEESE, GARLIC POWDER, AND SALAD DRESSING MIX. MOISTEN CHICKEN WITH WATER; COAT WITH CHEESE MIXTURE. BAKING DISH. BAKE AT 400 DEGREES FOR 20 TO 25 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. MAKES 6 SERVINGS.

PLACE IN SHALLOW

Party Chicken Roll-Ups From the kitchen of Jill Moore, Gamma Phi Beta 6 BONELESS, SKINLESS CHICKEN BREASTS 12 PIECES OF BACON 2 CANS CREAM OF MUSHROOM

12 ARMOUR DRIED BEEF CIRCLES 2 CANS CREAM OF CHICKEN 16 OZ. SOUR CREAM

LAY EACH CHICKEN BREAST FLAT. PLACE 2 DRIED BEEF CIRCLES ON TOP OF EACH. ONE AT A TIME, ROLL EACH CHICKEN AND BEEF SLICES INTO A ROLL AND WRAP A PIECE OF UNCOOKED BACON AROUND IT. SECURE WITH TOOTHPICKS. MIX SOUPS AND SOUR CREAM TOGETHER AND POUR INTO A 9 BY 13 GLASS DISH. PLACE THE CHICKEN ROLL-UPS INTO THE DISH WITH THE MIXTURE AND BAKE FOR 60 TO 90 MINUTES AT 350. SERVE OVER A BED OF RICE. Party Taco Casserole From the kitchen of Jill Moore, Gamma Phi Beta 1 POUND OF GROUND BEEF 1 CAN OF STEWED DICED TOMATOES 1 CAN OF CHEDDAR CHEESE SOUP

1 PACK OF TACO SEASONING 1 PACK OF SAFFRON YELLOW RICE

IN A SKILLET, BROWN THE GROUND BEEF. WHEN IT IS COOKED, ADD THE TACO SEASONING AND CANNED TOMATOES WITHOUT DRAINING. BRING THIS MIXTURE TO A BOIL. IN A MEDIUM SAUCEPAN, COOK THE YELLOW RICE ACCORDING TO THE DIRECTIONS ON THE BAG. IN A SMALL POT, COOK THE CHEDDAR CHEESE SOUP ACCORDING TO THE DIRECTIONS ON THE CAN. ONCE EACH OF THESE IS READY, LAYER THEM IN A 9 BY 13 GLASS DISH. SPREAD THE MEAT MIXTURE ON BOTTOM, LAYER THE RICE OVER IT, AND POUR THE CHEESE SOUP ON TOP. BAKE AT 350 DEGREES FOR 15 MINUTES, OR UNTIL IT IS BUBBLING. GOOD GARNISHES FOR THIS INCLUDE TORTILLA CHIPS, LETTUCE, SOUR CREAM, AND PICANTE SAUCE. Pasta Cheese Filling From the kitchen of Caitlyn Sheehy, Zeta Tau Alpha 1 POUND RICOTTA CHEESE 1/4 CUP SEASONED BREAD CRUMBS 1/4 CUP CHOPPED PARSLEY

1 POUND MOZZARELLA CHEESE (GRATED) 1/4 TSP SALT 1 RECIPE TOMATO SAUCE (MAY USE JAR OR PREPARED SAUCE)

PREHEAT OVEN TO 350 DEGREES. COMBINE ALL INGREDIENTS EXCEPT TOMATO SAUCE. POUR HALF THE SAUCE INTO A BAKING DISH. STUFF COTTI-CANNELLONI WITH FILLING. ARRANGE IN DISH, AND TOP WITH REMAINING SAUCE. BAKE FOR 30 MINUTES.

MANI-

Penne A La Carbonara From the kitchen of Caitlin Burns, Phi Mu 1 POUND PANCETTA, DICED INTO 1 INCH CUBED FRESHLY GROUND PEPPER TO TASTE 1/2 CUP HEAVY CREAM, AT ROOM TEMPERATURE 1 POUND DRIED PENNE

SALT TO TASTE 6 EGGS, AT ROOM TEMPERATURE 1 1/4 CUP OF PARMESAN 4 TBSP CHOPPED PARSLEY LEAVES

HEAT A LARGE SAUTE PAN UNTIL HOT. ADD PANCETTA AND SAUTE UNTIL GOLDEN BROWN AND CRISPY. SEASON WITH BLACK PEPPER AND REMOVE PAN FROM HEAT. IN A MEDIUM BOWL, BEAT THE EGGS AND CREAM. SEASON WITH SALT AND PEPPER. STIR IN PARMESAN, RESERVING TWO TABLESPOONS FOR GARNISH. IN A LARGE POT, BOIL SIX QUARTS OF SALTED WATER. ADD PASTA AND COOK UNTIL DESIRED TENDERNESS. DRAIN PASTA. IMMEDIATELY RETURN PASTA TO POT. ADD THE BROWNED PANCETTA AND MIX WELL. ADD THE CREAM MIXTURE AND COAT PASTA COMPLETELY. ADD REMAINING PARMESAN AND CHOPPED PARSLEY. Pepper Steak From the kitchen of Blair Bledsoe, Alpha Gamma Delta 1 LB. CHUCK OR ROUND BEEF 1 CLOVE GARLIC 1/4 CUP SALAD OIL 1 CUP GREEN OR RED PEPPERS 1 CUP WATER

1/4 CUP SOY SAUCE 1 1/2 TSP GRATED FRESH GINGER (OR 1/2 TSP GROUND) 1 CUP ONION 1 TBSP CORNSTARCH 2 TOMATOES, CUT INTO WEDGES

Auburn University Panhellenic Recipe Book

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Meat Dishes and Entrees COMBINE SOY SAUCE, GARLIC AND GINGER. ADD BEEF; TOSS AND SET ASIDE. HEAT OIL IN LARGE FRYING PAN. ADD BEEF AND TOSS OVER HIGH HEAR UNTIL BROWNED. TEST MEAT; IF NOT TENDER, COVER AND SIMMER FOR 30 TO 40 MINUTES OVER LOW HEAT. TURN UP HEAT AND ADD VEGETABLES. TOSS UNTIL VEGETABLES ARE TENDER CRISP, ABOUT 10 MINUTES. MIX CORNSTARCH AND WATER TOGETHER. ADD TO PAN OF BEEF AND VEGETABLES; STIR AND COOK UNTIL THICKENED. ADD TOMATOES AND HEAT THOROUGHLY. Perfect-for-Gameday Weiners From the kitchen of Melanie Tew, Alpha Omicron Pi 1 PKG. (16 OZ.) OSCAR MAYER LITTLE WIENERS 1/4 CUP SOY SAUCE

1 BOTTLE (10 OZ.) KRAFT SWEET 'N SOUR SAUCE

MIX ALL INGREDIENTS IN SAUCEPAN; COOK UNTIL HEATED THROUGH, STIRRING OCCASIONALLY. Pizza on the Grill From the kitchen of Katie Hendrix, Chi Omega 1 (.25 OZ.) PACKAGE ACTIVE DRY YEAST 1 PINCH WHITE SUGAR 1 TBSP OLIVE OIL 2 CLOVES GARLIC, MINCED 1/2 CUP OLIVE OIL 1/4 CUP TOMATO SAUCE 1/4 CUP SLICED BLACK OLIVES 2 CUPS SHREDDED MOZZARELLA CHEESE

1 CUP WARM WATER 2 TSP KOSHER SALT 3 1/3 CUPS ALL-PURPOSE FLOUR 1 TBSP CHOPPED FRESH BASIL 1 TSP MINCED GARLIC 1 CUP CHOPPED TOMATOES 1/4 CU