Alumni win Redbird Recipe contest
As part of the 2011 Homecoming activities, Campus Dining held a Redbird Recipe contest for students, faculty, staff, and alumni. A culinary team from Campus Dining’s staff selected finalists in two categories—main/side dish and sweet/dessert. The recipes selected were featured in the three dining centers during Homecoming week. Students and dining center guests voted for their favorite dish in each category.
Take a look at the winning recipes:
Redbird Recipe Main Dish Winner 2011
Loaded Baked Potato Casserole
by Lynn Zipfel Venhaus ’76
Serves 8 (one cup servings)
Ingredients:
6 large Russet potatoes
2 cups sour cream
1 medium yellow or white onion, chopped
1 to 2 tsp. black pepper, to taste
1 tsp. salt
1 tsp. seasoned salt
2 cups shredded cheddar cheese
1 bunch green onions, chopped
4-5 slices bacon, crisply fried, crumbled
Directions:
1. Bake potatoes by method of choice. I prefer baking in a 450-degree oven for 45–55 minutes rather than microwave. Let cool. Can make these a day ahead.
2. Peel potatoes. Cut into 1/2-in. cubes. It should amount to about 8 cups.
3. Place in a mixing bowl. Add chopped onions. Mix in sour cream, coating the potatoes and onions. Add salt, seasoned salt and black pepper. Stir mixture.
4. Place in a greased casserole dish. Sprinkle shredded cheddar cheese, chopped green onions, and crumbled bacon on top.
5. Bake in a preheated 350-degree oven 20 to 25 minutes, or until cheese is melted.
Lynn shares: “This is a favorite at family gatherings—always gets raves, especially from my two sons and nephews. It combines the best elements of a loaded baked potato in an easy-to-prepare dish, suitable for company or regular family meals. It is a tasty side dish when paired with grilled meats or barbecue. This flavorful and hearty potato dish can be enjoyed by college kids craving a taste of home (and a restaurant-quality side dish). And it can be doubled, tripled with no problem. You can also substitute light sour cream and low-fat cheese without any sacrifice of flavors—it’ll still be creamy and delicious! I can see it on the line! (I used to work in the Tri-Towers cafeteria during my ISU tenure!)”
Redbird Recipe Dessert/Sweets Winner 2011
Chocolate Pudding Cake
Kathy Brown ’89
Serves 12 (large pieces)
Ingredients:
1 large box of Cook ’n Serve chocolate pudding
2 eggs
1 box dark chocolate cake mix
1 bag chocolate chips
Directions:
1. Cook pudding as directed and let cool.
2. To the cake mix, add the cooled pudding and 2 eggs.
3. Beat until smooth and add 1/2 the bag of chocolate chips.
4. Pour mixture into greased 9×13 pan and sprinkle remaining chips across top.
5. Bake at 350 for 30–35 minutes.
Kathy shares: “This cake is so moist and rich. The dark chocolate cake really makes the difference. Served with an ice cold glass of milk—it can’t be beat!”
