(PHOTO/April Irvin)

Corn Casserole

Ingredients:

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

Preparation Instructions:

Mix together. Bake in 2 ½ quart covered casserole dish at 350 degrees for one hour

-Submitted by Brittany DeLong, Business Manager

(PHOTO/April Irvin)

Broccoli and Cheese Casserole

Ingredients:

1 small can of PET milk

1 jar of cheese whiz

Rice

Broccoli (microwaveable works great)

Chicken strips

Shredded cheese

Preparation Instuctions:

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

(PHOTO/April Irvin)

Apple Dumplings

Ingredients:

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

Preparation Instructions:

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

(PHOTO/April Irvin)

Strawberry Pretzel Dessert

Step 1: Make the crust

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.

Step 2:

Make the topping.

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.

Step 3:

Filling

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

Foolproof Stuffing

Supplies:

9-by-13 inch baking pan

2 loaves of artisan bread

2 medium yellow onions

3 stalks of celery

2 carrots

10 sprigs of fresh thyme

1 cup (2 sticks) of butter

1 ½-2 cups of chicken stock

Pepper to taste

Instructions:

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