Cookin’ with the Spirits

Who doesn’t love a new recipe to try? Please submit your favorite recipes and we’ll post them here!

Hayley’s Casserole – recipe from Hayley McHenry Class of ’13

4 whole chicken breasts
1 T. curry powder
4 stalks of celery cut in
2 T. fresh lemon juice
1 whole white onion cut in pieces
1 lb. cheddar cheese shredded
1 can cream of chicken soup
1/4 c. plain bread crumbs
1 c. mayonnaise
1 lb broccoli flowers

Boil chicken till done, remove chicken, add broccoli, celery and onions to water. Cook till tender. Cut chicken into pieces. Combine soup, mayo, curry and lemon juice in large bowl and mix. Remove vegetables and drain well, put into the large bowl, add cut chicken, add sauce and toss. Put in baking dish, cover with shredded cheese and sprinkle bread crumbs on top. Bake in 350° oven for 45 minutes. Let set for 15 min. Enjoy!

Chicken Long Rice – recipe from Leana Moleta class of ’12

4 lbs chicken thighs
8 cloves of garlic
1 tsp garlic salt
32 oz carton of chicken broth
1 tsp garlic pepper
5 oz pkg Saifun Bean Threads
ginger root (about 4 inches
length cut into 8 slices)

Place chicken thighs (without skin) into 6 qt. pot. Fill with enough water to cover chicken. Season with garlic salt and garlic pepper. Add ginger and garlic. Bring to a boil and cook on high heat for about 1/2 hour. Skim oil from the top. Add chicken broth. Bring to a boil and cook until chicken separates easily from bone. Remove chicken from broth, shred the chicken meat and throw away bones. Add shredded chicken, bean threads soaked in cold water for 30 minutes, and green oinions into broth. Bring to a boil then serve.

Aunt Mary’s Pasta Fagioli – recipe from Jordan Calka – class of ’12

3T olive
1 16oz. can Cannellini beans or white beans
2-3 sweet Italian
½ tsp Italian seasoning
1 onion chopped
1 clove garlic crushed
1 stalk celery chopped
1 ½ cup macaroni or elbow (cooked-reserve liquid)
1 carrot chopped
1 8 oz. can Italian stewed tomatoes chopped

Brown Italian sausage in olive oil, when browned remove from pan. Sauté vegetables with seasoning in remaining oil and juices from Italian sausage until soft, not brown. Add canned beans with liquid. Cook for about 10 minutes. Add sausage back to pan. Cook for 2 minutes just to let flavors mix. Add cooked macaroni. Add reserved liquid form macaroni or chicken broth if needed. For more people, first add more tomatoes, beans and macaroni.

Everyone’s Favorite Cobbler – submitted by Spencer Fletcher, class of ‘12

2 – 20 ounce cans fruit pie filling (your favorite!)
½ stick butter
1 box white cake mix
vanilla ice cream

Pour cans of pie filling into 8” X 8” pan. Sprinkle ½ box of dry cake mix over top of pie filling. Melt butter and drizzle over top of dry cake mix (don’t worry that parts of dry mix are not covered by butter). Bake at 350 degrees until bubbly and top is lightly browned – approximately 45 minutes. Serve warm with a scoop of vanilla ice cream. Serves 6.

Here are a couple of recipes from retired staff member Caryl Hier:

Italian Vegetable Soup

1 lb of bulk sausage
1 cup sliced celery
1 cup diced onions
1 cup sliced carrots
1 15 oz. can of tomato sauce
1 16 oz. canned tomatoes
1 15 oz. can of kidney beans, undrained
1 can beef broth
1 tsp salt
1/2 tsp sweet basil
1 tbsp dried parsley flakes
1/2 tsp oregano
1/4 tsp black pepper
pepper flakes give an added zip (optional)
1 cup green beans (canned or fresh)
2 cups shredded cabbage
1/2 cup small elbow macaroni

Brown sausage in large kettle – drain. Add all the ingredients except cabbage, green beans and macaroni. Bring to a boil and simmer until vegetables are tender. Add the green beans, cabbage and macaroni. Simmer until the macaroni is cooked. More liquid may be added if necessary. Supposedly it serves 12. I don’t think so. Maybe 6.

White Bean Chicken Chili

1 12 oz. can chicken
2 cans white beans
1 15 oz can chicken broth
1 onion chopped
3 tbsp flour
2 tsp cumin
1 small can Ortega chiles
3 tbsp vegetable oil

Saute onion in oil. Drain canned chicken. Mix the flour and cumin with the Ortega chiles. Add all the ingredients. Simmer for 20 minutes. Serves 6.
Add pico de gallo to it for an added zip!

Janet’s Famous Roasted Almond Chocolate Chip Cookies from Janet (Godde) Bower ’74

Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips
1 ½ to 2 cups chopped roasted almonds (chunky almonds are great along with the almond “dust” from the chopping action)

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl, mix well. In a large mixing bowl, BEAT butter, granulated sugar, brown sugar and vanilla extract until creamy. ADD eggs, one at a time, beating well after each addition. Gradually STIR in flour mixture until well mixed. STIR in chocolate chips and nuts. DROP by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy within 3 days or freeze!