From the USU Junction Kitchen of Steven Wright, head baker Ingredients Sponge – Kg Bread Flour – 0.067 Water – 0.041 Yeast, instant dry –

From the kitchen of Dennis Wright ‘70 Ingredients 1 pound country sausage 5 cups water 1 teaspoon salt ½ teaspoon pepper 1 teaspoon sage (optional) 2 cups

From the kitchen of Mary Orme ‘77 While I was a student at USU, I had a roommate Lucy Chen from

From the kitchen of Marie Needham Spackman ‘04   Ingredients CASSEROLE 2 cups tater tots 1 pound ground beef ½ onion, chopped (optional) 1 cup corn 1 cup

From the kitchen of Jim Draper ‘77 Ingredients TURKEY: 4 pounds boneless breast meat, thawed MARINADE: 12 ounces lemon-lime soda 6 ounces soy sauce 6 ounces vegetable

From the kitchen of Evelyn Funda. There is an old Czech proverb that says, “Without work, there are no kolaches.” While

From the kitchen of USU Dining Services Ingredients CRUST: 12.5 ounces flour 2 tablespoons sugar 2 teaspoons salt 10 ounces butter, cold 1 cup cold water FILLING: 1/4 cup

Teriyaki Chicken and Rice From the kitchen of Keilani Merrill '18 Ingredients CHICKEN: 1-2 boneless chicken breasts, thawed, and cut into strips RICE: 2