Great Aunt Dorothy’s Scalloped Pineapple

–from the kitchen of Chad Krull (senior, agricultural studies)

Ingredients:

I can crushed pineapple – drained

2 slices white bread – crust removed and cubed

4 eggs – whipped

1 ½ cup sugar

⅓ cup milk

1 stick margarine – melted

3 tablespoon lemon juice

Pinch of salt

Directions: Mix bread and pineapple together and place in an 8” x 8” greased glass baking dish.  Blend and pour the remaining ingredients over the bread and pineapple.  Bake 45 minutes at 350° F.

Back to story: http://www.ag.iastate.edu/stories/2011/11/growing-successful-managers/

Apple Kuchen

–from the kitchen of Melea Reicks Licht (’00 public service and administration in agriculture, MS ’05 agricultural education), college communications specialist STORIES editor and writer (courtesy Grandma Leone Reicks)

Ingredients:

1 package dry yeast (2 ¼ teaspoons)

1 tablespoon warm water

1 ½ cups milk

¾ cup shortening

2 eggs lightly beaten

1 ¼ cup sugar

4 cups flour

1 teaspoon salt

1 teaspoon vanilla

¾ teaspoon cinnamon

5 apples (peeled, cored, sliced thin)

1 tablespoon melted butter

Directions: Dissolve yeast in warm water.  Scald milk (form film on top). Melt shortening in milk. Cool.  Add dissolved yeast and beaten eggs to milk mixture. Add ½ cup sugar, all flour, salt, vanilla.  Mix well.  Raise for three hours at room temperature or overnight in the refrigerator.  Spread dough in a greased pan (either one 10” x 15” or a 9” x 9” and 9” x 13”).  Let raise for one hour. Punch down to ½” thick. Mix ¾ teaspoon and rest of sugar (3/4 cup). Sprinkle half of cinnamon sugar mixture on sliced apples, mix to coat.  Overlap sliced apples on top of dough and press edges of apples into dough.  Brush with melted butter.  Sprinkle with remaining cinnamon sugar mixture.  Bake at 350°F for 40 minutes or until brown.

Variations on Orange Sherbet

– from the kitchen of Bill LaGrange (‘53 dairy industry, PhD ‘59 food microbiology), emeritus professor of food science and extension food scientist

Top orange sherbet with chocolate sauce.

Serve orange sherbet in SevenUp like a root beer float.

Southwestern Turkey Salad

– from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation

Ingredients:

8 ounces rotini or wagon wheel pasta, cooked according to package directions

2 cups cooked cubed turkey

1 can (4 ounces) sliced black olives, drained

2 ounces Monterey Jack cheese with peppers, cut into ¼ inch cubes

2 cups seeded and chopped tomatoes, divided

4 green onions, thinly sliced

1 teaspoon cilantro

3 tablespoons light olive oil

2 tablespoons white wine vinegar

1 teaspoon minced garlic

½ teaspoon cumin

½ teaspoon chili powder

Directions:

In large bowl, combine pasta, turkey, olives, cheese, one cup tomatoes, and green onion.  In blender or food processor, combine cilantro, remaining tomatoes, oil, vinegar, garlic, cumin, and chili powder.  Process until smooth.  Combine dressing and salad mixture, toss to coat.  Serves six.

Back to story http://www.ag.iastate.edu/stories/2011/11/talking-turkey-for-more-than-60-years/