Parent Recipe Contest 2010
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Mothers and fathers from Maine to Bulgaria participated in Colby's recipe contest. We are thrilled to announce that it was too hard for Dining Services to pick only one or two winners. They have chosen seven finalists based on simplicity, suitability to be prepared on a large scale, and variety with what the Dining Services already prepares. Recipes are being prepared for students at the dining halls and dates shown below. Baked polenta with sausage, tomato, and peppers from Melani Shaum, mother of James Shaum '13 Santa Monica, Calif. Dana dinner, April 22 Ingredients: 51/2 T. olive oil 28 oz can crushed tomatoes 1 T. chopped fresh oregano 1 sliced medium yellow onion 1 thinly sliced yellow, red or orange bell pepper 2 minced garlic cloves 1/2 t. salt 1/2 t. black pepper 1/2 t. red chile flakes 1 lb. sweet or hot bulk Italian sausage 32 oz prepared polenta (ready-made, from tubes), sliced 1/2 in thick 8 oz fresh mozzarella, drained and sliced into 1/4 in thick rounds Preparation:
 from Becky Dunlap, mother of Amy Dunlap '11Hummelstown, Pa. Roberts lunch, April 30 Ingredients: 12 slices day-old wheat bread, crusts removed Sauce: 2 pkg. (8 oz each) low fat cream cheese 1 cup sugar 1 cup fresh or frozen blueberries 2 Tablespoons cornstarch 12 eggs or egg betters 1 cup water 2 cups milk or skim milk 1 cup fresh or frozen blueberries 1/3 cup maple syrup or honey 1 Tablespoon butter of margarine Preparation:
from Beth E. Warach, mother of Gabriel Lerner '12 Newton Highlands, Mass. Dana dinner, April 23 Ingredients: Pasta, 1 pound (any sort, but some sort of curly pasta is a favorite) ¼ cup of olive oil 5 or 6 garlic cloves smashed in a garlic press 1-2 tsp basil pepper to taste ½ cup Romano or parmesan cheese 1 12 ounce can of garbanzo beans Preparation:
from Marilyn Leeds, mother of Dana Salomon '12 Acton, Mass. Dana dinner, April 20 Ingredients: 1 lb. boneless chicken breasts, cut into bite-sized pieces 1 lb. mushrooms, sliced 1 large onion, finely chopped 2 large cloves garlic, minced (can substitute garlic powder) Basil Parsley One can artichoke hearts (quartered) 1 cup white cooking wine, 1 cup chicken stock Flour Olive oil for sautéing Preparation:
Marianne Kramer, mother of Kathleen Kramer '10 Norwell, Mass. (from Real Simple magazine) Foss dinner, May 3 Ingredients: 1 lb soft tofu ½ cup grated parmesan 2 eggs 3 garlic cloves, minced 2 TBLSP each minced fresh basil, thyme and oregano OR 2 tsp each, dried ¼ tsp coarse salt 1/8 tsp ground pepper 32 oz tomato sauce (homemade is best) ½ 8 oz package no boil lasagna noodles 4 oz fresh prewashed baby spinach (2 cups) 8 oz shredded mozzarella (2 cups) Preparation:
from Keta Andreeva, mother of Petya Vaneva '13 Burgas, Bulgaria Robert's lunch, April 30 Metric cooking converter Ingredients: 250-300 g ground pork meat 700 g potatoes 1 onion 2 green peppers 1 tablespoon oil 200 ml water 250 ml yogurt 2 eggs salt 1 tablespoon ground red pepper ground black pepper parsley Preparation:
from David Salomon, father of Dana Salomon '12 Acton, Mass. (adapted from Jeff Smith, The Frugal Gourmet Cooks Three Ancient Cuisines) Foss dinner, April 29 Ingredients: 2 medium eggplants (approx 1 lb each) sliced ¼ inch thick ½ cup olive oil Sauce: 2 yellow onions, peeled and chopped 2 tbsp olive oil Two 12-oz packages Morningstar Farms Meal Starters (frozen vegeburger crumbles) 3 cups tomato sauce Cinnamon to taste 1/2 cup grated parmesan cheese Topping: 1/3 cup butter ½ cup flour 1 quart soy milk 1 tsp salt ¼ tsp nutmeg ½ cup grated parmesan cheese 6 eggs, beaten Preparation:
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