[caption id="attachment_4715" align="alignnone" width="934"] Al Trujillo[/caption] I have lived through 64 D-Days, but not until recently have come to really appreciate
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 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
Recipes are more than a list of ingredients and steps, recipes tell a story of how to make a heart
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