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 cornmeal (bulk recommended) cooking oil spray Directions FRY the sausage until browned. Drain excess grease and set aside. COMBINE water, salt, pepper, and sage in a four quart pan and bring to a boil.
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 cream of chicken soup ½ cup milk KEEP SEPARATE FOR LATER Grated cheese to cover top OPTIONAL Ketchup Directions SPREAD the tater tots evenly into a baking dish. Chop onion into small pieces and cook in a
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 oil/cooking oil 1/8 teaspoon garlic powder (optional) ¼ teaspoon horseradish (optional) Directions CUT breast meat into 3/4” to 1” thick steaks (or use turkey tenders instead). Place meat into plastic zipper bag and put