SSU Cookbook Still Looking for Entries

The idea of a campus cookbook continues to grow, but about 75 recipes are needed to reach the goal of 200, says project coordinator Marcia Harrigan of Seawolf Shops. The submission date for recipes and the cookbook name contest has been extended to Dec. 30. "The recipes do not need to be your own creation. You can use your favorite recipes from any source," she says. "We offer a special notes section in which you may offer credit to your source." More recipes are needed in the categories of Cookies & Candy, Breads & Rolls, and This & That but will gladly accept recipes for any other categories. Up to eight recipes in any of the following categories can be submitted: Appetizers & Beverages, Breads & Rolls, Soups & Salads, Desserts, Vegetables & Side Dishes, Cookies, Candy, Main Dishes, and This & That.

Submit cookbook name suggestions to marcia.harrigan@sonoma.edu. Recipe submissions can be made online at www.typensave.com.

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Here are three samples of entries made so far from the campus community:

LEMON HONEY CHICKEN: Connie Lewsadder, Social Sciences

1 cut-up chicken
1/4 c. honey
1 T. oil
1/2 c. fresh lemon juice
2-3 T. soy sauce
1 tsp. grated fresh ginger
1 tsp. paprika
1 tsp. grated lemon
1/4 tsp. nutmeg

Mix all ingredients in a bowl and pour over cut-up chicken. Let stand at least 25 minutes in sauce or better yet, marinate over night. Bake chicken uncovered for 45-60 minutes at 350. (Connie loves to use all fresh ingredients in hers whenever possible.)

BEST BUTTERNUT BISQUE B'EVER (Yields 2 Qts.) - Jason Crise, Commons

3 med. butternut squash
2 lg. yellow onions
2 L carrots
1/2 lb. butter
Salt and white pepper
(2-liter) vegetable broth
2 shakes nutmeg

1. Sautee carrots and onions with 1/4 Lb of butter. Cook for ten minutes turning only once: you want them to brown!!
2. Add Roasted butternut, salt, pepper, nutmeg and stock to cover.
3. Simmer for forty minutes.
4. Add 1/4 Lb of brown butter.
5. Adjust consistency with stock or cream while blending. (A wonderful Fall recipe)

Note: Roast Squash whole (until tender) about 30 minutes. Then slice in half, remove seeds and scope out flesh. To make brown butter: heat butter in hot saute pan until starts to turn brown and give off a nutty aroma. Pour through a strainer when adding it to the soup so that you do not add the solids.

ORZO WITH EVERYTHING - Nora Hild, Capital Planning, Design and Construction

1 1/2 cups orzo
1/3 packed cups chopped, drained oil-packed sun-dried tomatoes
5 T. extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 packed cup chopped Kalamata olives or other brine-cured black olives
1 cup finely chopped radicchio (about 1 small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil (could add more)
1/2 cup freshly grated Parmesan cheese
2 cloves garlic, large, minced

Cook orzo in pot of boiling salted water until just tender. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared more than 6 hours ahead. Cover and refrigerate. Bring orzo mixture to room temperature before continuing. You can also refrigerate overnight). Mix radicchio, pine nuts, basil, parmesan and garlic into orzo mixture. Season salad with salt and pepper and serve.