1 stick of margarine – melted
1 17 ounce can of corn (undrained)
1 17 ounce can of cream corn
1 package of Jiffy Corn muffin mix
2 eggs lightly beaten
8 ounce sour cream
¼ teaspoon of sugar
¼ teaspoon of salt
¼ teaspoon of pepper
Mix together. Bake in 2 ½ quart covered casserole dish at 350 degrees for one hour
-Submitted by Brittany DeLong, Business Manager
Broccoli and Cheese Casserole
1 small can of PET milk
1 jar of cheese whiz
Broccoli (microwaveable works great)
Melt cheese whiz and PET milk in a pot on the stove. Boil chicken strips in water until done. Cook rice on the stove and cook broccoli. Chop broccoli up into small pieces. The amount of broccoli is up to anyone’s preference, same as with the rice. Chop chicken up as well. Mix all ingredients together with the cheese mixture. Pour into casserole dish and place shredded cheese on top. Put in oven at about 400 degrees until cheese has melted and you can see bubbles. Usually makes a pretty big helping.
-Submitted by Candace Frizzel, a senior biomedical sciences major from Mathews
2 whole Granny Smith apples
2 8 ounce cans crescent rolls
2 sticks butter
1 1/2 cup sugar
1 teaspoon vanilla
Cinnamon to taste (for sprinkling on top)
1 12 ounce can Mountain Dew
Peel and core apples. Cut each apple into eight slices each. Roll each apple
slice in a crescent roll. Place in a 9-by-3 buttered pan. (just rub some of
the stick of butter on the pan).
Melt butter, then add sugar and barely stir. Add vanilla, stir and pour the
entire mixture over apples. Pour Mountain Dew around the edges of the pan.
Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with
ice cream, and spoon some of the sweet sauces from the pan over the top.
-Submitted by Jill Odom, Variety Editor
Strawberry Pretzel Dessert
Step 1: Make the crust
1 stick of butter (melted)
1 cup crushed pretzels
3 tablespoon sugar
1 cup crushed pecans
Mix ingredients together. Press in bottom of pan. Bake at 350 degrees for 10 minutes. Let cool completely.
Make the topping.
1 package of cheese (8 ounces) (softened)
Cool Whip (8 ounces)
1 cup powdered sugar
Refrigerate for 30 minutes. This will be poured on top of the Jell-O filling later.
1 pack of Strawberry Jell-O (6 ounces)
2 cups of hot water
16 oounces frozen strawberries (sliced)
Mix Jell-O and water. Then add strawberries. Stir until thickened. Cool in refigerator for about 30 minutes.
Once the Jell-O mixture is cooled pour it over the crust. Refrigerate until firm. Cover with topping. Then add a layer of pecans. Chill for six more hours. Slice. Serve.
-Submitted by April Irvin, Assistant Photography Editor
9-by-13 inch baking pan
2 loaves of artisan bread
2 medium yellow onions
3 stalks of celery
10 sprigs of fresh thyme
1 cup (2 sticks) of butter
1 ½-2 cups of chicken stock
Pepper to taste
1. Dice the bread and set in a large mixing bowl.
2. Cube celery, onions and carrots.
3. Pick leaves off thyme and mix with the vegetables.
4. Melt butter in skillet or saucepan and sauté the vegetables for seven to 10 minutes or until lightly browned (thyme makes a popping noise when sautéed so don’t be alarmed).
5. Add a pinch of salt to the vegetables to bring out the flavor.
6. Be sure to stir the vegetables frequently while sautéing to ensure that everything is evenly coated.
7. Add vegetables to the bread and mix until well-combined.
8. Add the chicken stock ½ cup at a time, stirring to coat evenly.
9. Add stuffing to 9-by-13 inch baking pan.
10. Preheat oven to 375 degrees and let bake for an hour.
-Submitted by Faith Karwacki, Perspectives Editor