Kent State Justice Studies Professor In the Department of Sociology Is Honored With Outstanding Teaching Award
A teacher who takes the time to help students grow — both academically and socially — and guide them through academic life is a teacher who has proven to be extraordinarily special in many ways.read more
Recipes for the Holidays – Part IIPosted Dec. 10, 2012
e-Inside shares favorite holiday recipes submitted by Kent State University employees
Recipe submitted by Nzinga Bodden, academic program specialist, Office of Graduate Student Services, Kent Campus
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 2 eggs
- 3/4 cup white sugar
- 1 (15 ounce) can pumpkin
- 1 (12 fluid ounce) can evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
- Bake in preheated oven 15 minutes, until set.
- In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
- Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
Southern Cornbread Oyster Dressing (Servings: 4)
Recipe submitted by Michelle Embry, physical facilities planner, Office of the University Architect, Kent Campus
“Growing up, no matter how many times my grandmother forced me to try some fried oysters or oyster dressing during the holidays, I always hated them,” says Embry. “Fortunately for me, my pallet has matured with age, and in my early 30s, smoked oysters suddenly smelled appetizing. With my newfound enjoyment of oysters, I had to try an oyster dressing; my grandmother has since passed, so I had to find a recipe on my own. The first year it didn’t quite come out right – do not use cornbread mix that has been residing in your cabinet for several years and buy good oysters!
“The last two years, my dressing has been very popular and will continue to grace our table for Thanksgiving. I found it though Allrecipes.com – enjoy!” Embry continues.
- 1/4 cup butter
- 1 red onion, chopped
- 4 green onions, chopped
- 2 stalks celery, chopped
- 3 cups crumbled cornbread
- 3 cups soft bread cubes
- 1/2 cup chopped parsley
- 2 eggs, beaten
- 1 pint shucked oysters, drained with liquid reserved
- Salt and pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Butter one four-quart casserole dish.
- Chop the oysters. Sauté red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
- In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
- Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
Asian Grilled Chicken (party appetizer)
Recipe submitted by Diana Ryman, senior secretary, University Communications and Marketing, Kent Campus
Marinade: 2 teaspoons garlic, 1/2 cup rice vinegar, 1/2 cup soy sauce, 2 teaspoons Hoisin sauce, 3/4 cup brown sugar, 2 teaspoons sesame oil, 1 tablespoon sesame seeds, 1/2 teaspoon ginger, pinch red pepper flakes, 1 tablespoon peanut butter, 1/3 cup hot water, 4 chicken breasts (cut into long strips), 12 shishkabob skewers (soak them in water before using).
Mix marinade in gallon ziplock bag and add chicken strips. Marinade for at least four hours -- overnight is better. Thread chicken onto skewers and grill or broil 5 min. per side or until done. Serve hot with some additional (unused!) marinade sauce.
Crockpot Cranberry Pork Roast
Recipe submitted by Julie Wilcox, director for recruitment and retention, College of Education, Health and Human Services, Kent Campus
- 1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (14 ounces) cranberry sauce (whole-berry or other)
- 1/4 cup honey
- 1 teaspoon grated orange peel
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°. Let stand 10 minutes before slicing. Yield: 6-8 servings.
“I enjoy using the sauce that is in the bottom of the crock pot like a gravy,” says Wilcox.
Nutritional Facts: One serving (6 ounces) equals 289 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 201 mg sodium, 30 g carbohydrate, 1 g fiber, 27 g protein.