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Fall 2013 Recipe Submissions

Parents & Students!

Thank you for your past participation in our Recipe from Home submission program. We received many wonderful recipes and, once again, are opening up the recipe lines for you to speak to us!

Please email your favorite recipes to me at gail.merrill@uconn.edu. We are looking for recipes that you and your UConn students have enjoyed together at home. We are especially interested in vegetarian and vegan recipes as well as gluten free, but will accept any of your favorites. Our culinary team will test and taste the recipes and those that are chosen will be served at several of our eight dining facilities.

Crack open those old, tattered and stained cookbooks and get your recipes to me soon. I look forward to hearing from you!

Gail's Signature
 

Fall 2007 Semester Winners


Hershey's Double Chocolate Mint Dessert

Submitted by Darla Tuttrup
Student: Jamie Tuttrup

Ingredients:

  • 1 cup flour
  • 1 cup sugar
  • ½ cup butter or margarine (softened)
  • 4 eggs
  • 1 16 oz. can of Hershey's syrup

Preparation: Heat oven to 350. Grease rectangular pan, 13x9x2. In large mixing bowl, beat sugar, butter, eggs, syrup, and flour until smooth. Pour into pan. Bake 25 -30 minutes or until top springs back when lightly touched. (Top may still appear wet). Cool completely in pan. Spread Mint Cream Layer on cake (see below). Chill. Pour Chocolate Topping over dessert (see below). Cover and chill.

Mint Cream Layer

Ingredients: In small mixing bowl, combine:

  • 2 cups confectioners sugar
  • ½ cup butter or margarine (softened)
  • 1 T. water
  • ½ tsp. mint extract
  • 3 drops green food color (optional)

Chocolate Topping

In small microwave bowl, melt 6 T. butter or margarine and 1 Cup semi-sweet chocolate chips on high for 1 to 1 ½ minutes or just until chips are melted and mixture is smooth when stirred.


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Greek Sandwich

Submitted by Maria Finnerty
Student: Teresa Finnerty

Ingredients:

  • ¼ cup chopped onion
  • ¼ cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 boned, skinned chicken breast half, cut into ½ inch cubes (I use chicken filets for tenderness)
  • ¼ cup diced sundried tomatoes (I use the jar tomatoes sold in olive oil and herbs)
  • ¼ teaspoon dried basil
  • *3 ripe pitted olives, sliced
  • *¼ cup crumbled feta cheese
  • 2 medium-size pita breads, warmed
  • 2T olive oil

Heat olive oil on skillet and add onion, pepper, and garlic. Cook over moderate heat, stirring occasionally until onion has softened, about 5 minutes. Add chicken and cook until no longer pink, 4 to 5 minutes. Add tomatoes, basil, and olives. Cook 1 minute. Remove from heat, stir in cheese and spoon into warmed pita breads.

* Our family uses olives and cheese as toppings because of family member's preferences.


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Mayonnaise Mustard Baked Chicken

Submitted by Mrs. Nancy Fichman
Student: Meredith Fichman

Ingredients:

  • 1 cup mayonnaise
  • 1 cup regular mustard
  • 6 boneless chicken breast
  • 2 cups Pepperidge Farm crumbed herbed stuffing mix

Preparation: Pound the chicken breast until they are a little flatter. Place the bread crumbs in a bowl. Mix the mayonnaise and mustard together in a separate bowl. Spray a regular baking sheet with a spray of oil or use the Reynold's Aluminum Release Wrap on the tray. Dip the pounded boneless chicken breast (fat trimmed) into the mixture of mayonnaise and mustard coating the chicken well. Then place the the dipped chicken in the bread crumb mixture and make sure that the entire chicken breast is covered. Place them on the treated baking sheet. Once completed, place the entire tray of 6 chicken breasts in preheated oven - 325 degrees for 30-40 minutes. When removed, the chicken coating should be golden brown with the chicken center moist but not pink.

Serve with any combination of mashed potatoes, fresh green vegetable-salad, broccoli or green beans.

Serves 4 adults


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Gnocchi Soup with Sausage

Submitted by Judy Sparzo
Student: Matthew Sparzo

Ingredients:

  • 1 pkg. frozen gnocchi (12-16 oz)
  • 1 tsp. olive oil
  • 1 onion, peeled and finely chopped
  • 3 cloves garlic, minced
  • ½ pound carrots, finely chopped in food processor
  • 1 can (15.8 oz) small white beans (cannellini) rinsed and drained
  • 3 cans (14.5 oz each) low salt chicken broth
  • 1 can (14.5 oz) diced tomatoes with italian seasonings
  • 8 oz. smoked sausage or lite polska kielbasa, cut into ¼ inch thick slices
  • Grated parmesan cheese (for garnish)

Preparation: Heat oil in large saucepan; saute onion, garlic, and carrot until onion gets soft. Stir in beans, chicken broth, tomatoes and sausage. Bring to a boil. Add frozen gnocchi and return to a boil. Reduce heat and cook until pasta is done (see package directions). Salt and pepper to taste. Serve with Parmesan cheese. Cooking time: about 15 minutes.

Serves 6


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Brisket of Beef Extraordinaire

Submitted by Marge Silvestri
Student: Scott Silvestri

Ingredients:

  • 4-5 lb. beef brisket, single cut flat half
  • 1 cup ketchup
  • ½ cup cider vinegar
  • ½ cup brown sugar
  • 1 pkg. Lipton Onion Soup Mix

Preparation: Place meat in large baking pan. Mix last 4 ingredients together and pour over meat. Cover with foil and bake at 375 degrees until cooked (about 1-1/2 - 2 hours). Meat should feel soft if tested with fork. Uncover and brown. Take out of gravy and cool before slicing. Delicious served with extra sauce poured over egg noodles. This is a great dish to make ahead of time. To do so, just wrap sliced meat; put sauce in separate container.

Reheat sauce and add meat. This is an entree that is great to serve at Pot Luck suppers and is sure to disappear.

Serves 8-10


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Fall 2013 Recipe Submissions

Parents & Students!

Thank you for your past participation in our Recipe from Home submission program. We received many wonderful recipes and, once again, are opening up the recipe lines for you to speak to us!

Please email your favorite recipes to me at gail.merrill@uconn.edu. We are looking for recipes that you and your UConn students have enjoyed together at home. We are especially interested in vegetarian and vegan recipes as well as gluten free, but will accept any of your favorites. Our culinary team will test and taste the recipes and those that are chosen will be served at several of our eight dining facilities.

Crack open those old, tattered and stained cookbooks and get your recipes to me soon. I look forward to hearing from you!

Gail's Signature

Past Winners Archive

Recipe from Home

Division of Student Affairs
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