Asparagus Roll Ups
From: Linda McClenaghan, Human Resources
Comments: Everyone wants these every time! I'm getting tired of making them so thought I'd share them with everyone...of course if you come to the HR Holiday drop-in, you'll get a taste! Also, this recipe can easily be cut in half.
Origin: Nowhere special

Ingredients:

*100  asparagus spears (about 2 bundles at most grocery stores), trimmed to 6-inches or so length (if they are thick, I take a potato peeler just to take off some of the tough knobs)
*100   thin slices provolone cheese (4-1/2 pounds) Note: I generally only use 50 slices and cut them in half
*1-3/4  pounds  thinly sliced prosciutto
*2-1/2  cups olive oil
*2-1/2  cups balsamic vinegar
*2  tablespoons cracked black pepper
*Fresh chives (make sure they are nice and long...this is a lovely touch that people will ohhh and ahhh over)

Directions:

1. Place one-fourth of the asparagus spears in a steamer basket. Place in a large skillet with one inch boiling water. Cover and steam for 4 minutes. Remove asparagus from steamer basket. Repeat with remaining asparagus, steaming 1/4 at a time.
2. Wrap one cheese slice and then a half slice of prosciutto around each asparagus spear. Arrange wrapped asparagus in two 3-quart rectangular baking dishes, layering as necessary. For dressing, in a screw-top jar combine olive oil, balsamic vinegar, and pepper; shake well to mix. Drizzle half of the dressing over each dish. Cover and chill up to 24 hours.
3. To serve, arrange on a serving platter. If desired, wrap each roll with a chive and tie. Makes 50 servings


Sweet Potato Rolls
From: Tina Lacey, ACTS
Comments:  
Origin: My grandmother's old recipe

Ingredients:

1 1 2 2 3/4-1 1 1/4 2/3 5 to 6

cup water (100-110 degrees) pkg dry yeast eggs beaten cups sweet potato, peeled cup sugar tsp salt cup shortening cups all-purpose flour

Directions:

Dissolve yeast in the warm water, let sit 5 min.
Beat the sweet potatoes ( I usually warm in the microwave if cold ) & eggs together.
Add yeast mixture
Add the shortening, I used butter Crisco and melt it a little

Add flour a little at a time and work until a good consistency.

Put in refrig. Covered, plastic wrap on a bowl is works

Make up the rolls, and put on greased sheet, cover and let rise for couple hours.
Bake 350, 15-20 min
You can leave the dough in the refrig for a couple of days and only make up what rolls you want.
You can have fresh yeast rolls a couple days in a row.

You will use more flour to make up the rolls, try to use the least amount of flour that you can.

Mix Well in a Bowl
1 cup sugar
2 tsp. salt
1/2 tsp Cloves
2 Tbs. Cinnamon
1/2 tsp. Nutmeg

Mix in a 2nd bowl (wet bowl):
1 tsp. Water
1 Egg White

Add:
2 lb. Walnut Meats to wet bowl and coat thoroughly
Add to sugar mixture and mix well

Bake in flat pan (lightly sprayed and wiped) for 1 hr. (or more...until dry) at 250 degrees
Tip: Turn nuts often- they have a tendency to stick

Spread out on wax paper to cool

lolly's Sweet Potato Biscuits

From: Dorinda Harmon, Admissions
Comments:   These are easy and good and just enough different to cause folks to go hmmmm, what's in this biscuit?  They are low fat, too....I roll mine out.
Origin: This is from House Calls  Winter 2005 issue put out by Roper/St Francis

Ingredients: (yeild approximately 1 dozen)

3/4 cup cooked sweet potato (not canned), mashed
2/3 cup fat-free buttermilk
2 Tbsp. light butter, melted
1 1/4 cups self-rising flour
1 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. baking soda

Directions:

Preheat oven to 450 degrees F. Poke several holes in a medium sweet potato with a fork and microwave on high for about 4-5 minutes until soft.
Mash into a smooth pulp. In a bowl, mix mashed sweet potato, buttermilk, and melted butter.
Sift dry ingredients together and add to sweet potato mix, stirring with spoon until smooth to form a soft dough.
Drop dough by heaping tablespoon onto greased pan. Bake for 15 minutes until golden.

Note: These "drop biscuits have a good bit less fat and saturated fat than regular biscuits (the light butter has no trans fats either), plus a bit of added nutrition from the sweet potato. The dough can be rolled out onto a floured board and then cut with a biscuit cutter if you prefer a "neater" looking biscuit.

Vegetable Spread

From: Nelle T. Woodruff, School of the Arts Dean's Office

Ingredients:

2 tomatoes
1 cup celery
1 bell pepper
1 cucumber
1 envelope plain gelatin
¼ cup cold water
¼ cup boiling water
1 pint Kraft Mayonnaise
1 teaspoon salt

Directions:

Chop all vegetables very finely and drain on paper towels. Soften gelatin in cold water, add boiling water. Cool, then fold in mayonnaise and salt. Add vegetables. Chill for a few hours before serving. Gets better and better in the fridge!

I use less mayo than called for…maybe 2/3 of the pint. I also use half Miracle Whip and half mayo because I like the taste. This is wonderful with crackers and is a great thing to bring to a holiday party as an appetizer. The taste is fresh, the colors are pretty and it is not heavy. Makes a nice addition to the salty and sweet items usually offered. This is also delicious stuffed in a tomato during the summer.

Spinach and Artichoke Dip

From: Shelly Scioli, Biology, Grice

Ingredients:

1 cup artichoke hearts
½ cup frozen chopped spinach
8 oz. cream cheese
½ cup parmesan cheese
½ tsp. red pepper
¼ tsp. salt
c tsp. black pepper
c tsp. garlic powder

Directions:

Boil artichoke hearts and spinach in 1 cup of water on medium heat for 10 minutes.  Drain.  Microwave cream cheese on high for 1 minute.  Add hearts and spinach to cream cheese.  Stir well and add remaining ingredients.  Serve with tortilla chips or in a Hawaiian bread bowl.

Southern Caviar

From: Stephanie Auwaerter, New Student Programs
Comments: A great recipe if you are having an informal holiday gathering. 
Origin: This recipe was from the Post and Courier food section a number of years ago. 

Ingredients:

1 can black beans, drained
1 can black-eyed peas, drained
1 can Rotel diced tomatoes and
 chili peppers (hot), drained
3 Roma tomatoes, seeded and chopped
1 green bell pepper, chopped
8 ounces shoepeg corn
6 green onions
8 ounces Zesty Italian dressing

Directions:

Drain liquid from all. Mix and chill overnight. Serve with tostado scoops.

Savory Spread

From: Stephanie Auwaerter, New Student Programs
Comments: A great dip recipe - GREAT with PRETZELS and on FRESH BREAD. It can be made a few days ahead of time and served, but you would need to let it sit out for a bit to warm up.

Ingredients:

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package dry Italian salad dressing mix.

Directions:

Combine all ingredients in a small mixing bowl.  Mix until smooth