From the USU Junction Kitchen of Steven Wright, head baker Ingredients Sponge – Kg Bread Flour – 0.067 Water – 0.041 Yeast, instant dry – pinch Final Dough – Kg Bread flour – 0.386 Honey – 0.046 Salt – 0.009 Oil – 0.023 Yeast, instant dry – 0.007 Water, 60-65 degrees F –0.220 Sponge – 0.108 Directions The day before: MIX the sponge ingredients in a bowl,
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