Annette Mello – Diversity & Multi-Cultural Initiatives
Marketing and Outreach Associate, WSLC - Western States Learning Corporation - Southern WY Office, Laramie

This is a family recipe passed down from generations of Germans. It is a lot like Jagerschnitzel. It has been updated a tad for convenience, but it is definitely one of my family's favorite.

Golden Mushroom Steak

4-6 cubed steaks, depending on the size you get (rib eye also works
well)
Golden Mushroom Soup (Campbells has this soup)
Flour
Eggs
Milk
Oil (I like Canola but any works)

Dip the steaks in the eggs and milk mixture and then in flour. Brown in oil.

Place steaks in a baking dish pour Golden Mushroom soup and 1/2 can of water into baking dish. Bake in oven at 375 degrees for about 30 minutes, until the steaks are cooked to taste.

Randy Sell – Treasurer
Director of Financial Aid, University of Nebraska - Omaha

OK, I'm not a great cook or anything, even though I do most of the cooking at my house. This recipe makes great fries without all the oily mess.

Oven Chili Fries
(Start to finish, one hour)

4 large russet potatoes
4 tablespoons olive or vegetable oil
1 tablespoon cumin
1/2 tablespoon chili powder
Salt and freshly ground pepper to taste

Preheat oven to 475 degrees

Cut each potato in half lengthwise, then cut each half into about six long wedges.

Transfer the potatoes to a large zip-lock plastic bag. Add the oil, cumin and chili powder. Seal the bag and shake to evenly coat the potatoes. Transfer the potatoes to a baking sheet and arrange in a single layer.

Bake for 50 minutes, or until fries are crisp. For even more crisping, use a spatula to flip fries after 25 minutes. Season with salt and pepper.

Makes 4 servings.

Terri Gruba – Finance and Audit Chair
Assistant Director, Institutional Aid - University of Montana

Now, why this is called City Chicken when it’s made from pork, I don’t know. My mom told me that there was a fad back in the day to make mock chicken dishes (what, there was a shortage of chicken, so they substituted “the other white meat’?) Anyhow, whatever you call it, this is a dish with very few ingredients but with a whole lot of flavor. Enjoy!

City Chicken

2 lbs boneless pork, cut into cubes
½ cup flour
½ teaspoon garlic powder (I use a little more since I love garlic!)
¼ teaspoon pepper
1 envelope onion soup mix
1 can (15 oz) chicken broth
1 cup water
Olive oil for browning

Hot mashed potatoes or rice

Combine flour, garlic powder and pepper on a plate; roll pork in mixture until coated. In a large skillet, brown pork in small amount of olive oil over medium heat. Turn frequently. Drain excess oil. Sprinkle with soup mix, add broth and water. Reduce heat, cover and simmer around 45 minutes until pork is tender. Thicken gravy and serve over potatoes or rice.

Brenda Zastoupil – Secretary
Associate Director, University of Mary

This is one of my favorite breakfast recipes. The staff of the UMary Financial Aid Office has even had a taste of this one.

Hashbrown Egg Bake

8 frozen hashbrown patties
4 cups (16 oz) shredded cheddar cheese
2 cups cubed ham
7 eggs
1 cup milk
1/2 tsp. salt
1/2 tsp ground mustard

Place hashbrowns in a 9X13 greased pan. Sprinkle with cheese and ham. In a bowl beat eggs, milk, salt and mustard. Pour over ham & cheese. Cover with foil and bake 1 hour at 350. Uncover and bake an additional 15 minutes until brown and a knife inserted in the center comes out clean.

I prepare this the night before, set my alarm to pop it into the oven, and then crawl back into bed for another hour! Try some variations, substituting sausage for ham or by adding your favorite veggies. Pair it with your favorite sweet roll or other breakfast bread, and you have an easy meal. Enjoy!