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A T A S T E 0 F r

R 0 L L A

RECIPES FROM FRIENDS OF THE CHANCELLOR'S RESIDENCE AT THE UNIVERSITY OF MISSOURI-ROLLA

A T A s T E 0 F R 0 L Vault

A group of friends of UMR and in particular, friends of this house, have united in this project. It is our hope that the profit from this book will provide the residence with a new dining table and chairs. We have appropriately named our cookbook The Chancellor's Table.

It has been exciting, rewarding and just fun to work together. The response to our request for recipes has been overwhelming! In fact we received so many that we have saved some for use at a later time, perhaps another cookbook.

One night John came home and found me typing recipes at six o'clock and suggested that at that hour, perhaps recipes were intended to be cooked! Juanita and I took that as a hint a·nd did try many of them. John agreed with us that not only did the recipes sound good to read and type, they were delicious! We didn't get to test all the recipes, but we rest assured that every­one sent us a well-tested family favorite. Thank you for sharing with us!

Our deepest appreciation and thanks go to all our contributors. If you were unaware of this project, we ask your forgiveness and assure you that your participation is wanted and hope you will share a recipe with us next time. It has been a joy to read notes from the contributors and relive with them their association with MSM-UMR. We hope you will find this book full of delicious recipes and notes that you will enjoy.

-<Dorcas <Park

John and Dorcas Park (Photo by Dan Seifert/Stone House Photography)

A T A S T E 0 F R 0 L L A

<Dedication-Juanita Waters

This cookbook is dedicated with love to Juanita Waters, who has cooked in the UMR Chancellor's Residence for over 30 years.

Juanita, who had worked for the Merle Baker family in Kentucky, followed · the Bakers to Rolla in 1963. She has raised three children in Rolla and now enjoys doting on her four grandchildren and one great-granddaughter. She helped raise the Baker, Marchello and Jischke children and always has a cookie and a smile ready for the Park grandchil­dren.

As Louise Marchello wrote, "although the Chancellor's residence was the Marchello family's home from 1978-1985, it will always be Juanita's house to me."

For over 30 years Juanita Waters has provided service, love, continuity, knowl­edge, and fine cuisine that have enhanced the entire university community.

Nearly everyone in Rolla has had a taste of Juanita's cooking, whether it has been at a covered dish dinner at her church, as a guest at the residence, a shared picnic feast or treats at PTA or on campus.

Food seems to be the theme that ties us all together. Chancellors, along with spouses and children, come and go, but eating at the residence (with Juanita's deft direction) continues.

fiJiistory of "'The ClubJiouse"

The University of Missouri-Rolla Chancellor's Residence, constructed in 1889, was the first state-owned dormitory on this campus. It was funded by a special legisla­tive appropriation of $5,000 -and was de­signed by Rolla architect Henry Hohenschild. Known as "The Club House," it was de­scribed at the time as providing "commodi­ous and comfortable rooms for 30 young men." The dining hall accommodated twice that many. Beginning in 1895, the dormitory became a rooming house only; students ate their meals elsewhere.

When the students were moved out af­ter a tornado inflicted over $1,000 in dam­ages to the house in 1898, the faculty and Director Ladd lobbied for the State Geologi­cal Survey to move in. The Survey, which returned to Rolla after being briefly head­quartered in Jefferson City, occupied the building for several years.

Since 1905, it has been the home of the· executive head of the campus. Eleven chief executive officers (titled variously "Dean," "Director" and more recently "Chan­cellor") and their families have occupied the residence.

The building has three stories and a basement. The first floor is used as a recep­tion area where official university functions are held. The upstairs rooms are used as liv­ing quarters for the Chancellor's family.

The sun porch was not in the original structure, but was added in the early 1920s. The house originally used fireplaces upstairs and downstairs for heat, but is now con­nected to the campus steam heat system. The present fireplace in the living room was built in the 1920s. Central air conditioning was installed in 1986.

circa 1940

Throughout the years, the residence has been modified from time to time, both inside and out. The original red brick was painted with a succession of colors, includ­ing white, yellow and green. During 1980-81, the original red brick was restored and the exterior renovated by UMR carpenters to make the house more closely resemble the way it had looked originally. The Chancellor's Residence, now the second old­est building on the UMR campus, is a won­derful example of a Victorian home with Romanesque and Shingle styles of architec­ture. It is referred to in A Field Guide to American Houses by Virginia and Lee McAlester.

A T A S T E 0 F

The ink drawing above was done by Jimmie Schmoldt. She and her husband, Hans E. Schmoldt, ChE'44, are loyal supporters of MSM-UMR. Hans has a recipe for Niedersachsen Krautsalat in the salad section.

R 0 L L A

Contents

ABBREVIATIONS USED IN THIS COOKBOOK

DEGREE TYPES

BA Bachelor of Arts BS Bachelor of Science MA Master of Arts MS Master of Science PhD Doctor of Philosophy Hon Honorary Doctor of Philosophy Prof Professional Degree

MAJOR FIELDS

AE Aerospace Engineering GGph Geology and Geophysics AMth Applied Mathematics Gph Geophysics CE Civil Engineering GphE Geophysical Engineering CerE Ceramic Engineering Hist History ChE Chemical Engineering LSci Life Science Chem Chemistry Math Mathematics ChEP Chemical Engineering - MAeE Mechanical and Aerospace

Petroleum Refining Engineering CSci Computer Science ME Mechanical Engineering EaSc Earth Sciences MetE Metallurgical Engineering Econ Economics MGeo Mining Geology EE Electrical Engineering MGph Mining Geophysics EM ch Engineering Mechanics MinE Mining Engineering EMgt Engineering Management NucE Nuclear Engineering Engl English PetE Petroleum Engineering GeoE Geological Engineering Phil Philosophy Geol Geology Phys Physics Psyc Psychology

OTHER ABBREVIATIONS AND SYMBOLS

OGS Order of Golden Shillelagh Ret Retired * Deceased

-. A St. Patrick's Day recipe

CONTENTS

Special Thanks

Dinner With Lady Thatcher 1-1

Hors d'oeuvres 2-1

Beverages 3-1

Soup 4-1 I·

Breads 5-1

Salads 6-1

Main Dishes 7-1

Casseroles and Pasta 8-1

Vegetables 9-1

Desserts 10-1

Candy & Miscellaneous 11-1

Index 12-1

Special Thanks

THANK YOU!

Our appreciation goes to these volunteer typists, without whom we would never have finished this project. These wonderful typists made this cookbook a reality! Our special thanks goes to Jinny Ryle who organized this group and kept us all going! She was a ceaseless inspiration, "we can do it!"

Jinny Ryle Joyce Abbott Lori Barteau Barbara Cruise Marilyn Disser Mary Hinze Mary Hotaling Sue Hufham

Mary Ann Osborne Dorcas Park Laura Richardson Soosie Schmitt Marcy Scott Denise Sharp Karen White

Our tireless committee who spent hours organizing, planning, sorting, checking, reading, writing, promoting, studying and producing.

Dorothy Scrivner, Pres. Boo Eversman, Treas. Pat Look, Sec. Barbara Bertrand Nancy Brackhahn Mary Daily Betty Eyberg Ruth Faucett Joyce Fiebleman

Marilyn Greenway Grette Herrick Dorcas Park Louise Roach Kittie Robertson Le & Dudley Thompson Mary Stigall Juanita Waters

Our most heartfelt thank you goes to Karl Lutzen. His enthusiastic, upbeat, energetic encouragement and hours of work in editing and tying it all together MADE the book! His professional lay out skills and knowledge of computers is amazing and through it all he kept his good humor! His recently published book, Homebrew Favorites is available at fine bookstores everywhere and we just might get him to autograph it for Friends ofUMR! Thanks Karl!

II Special Thanks

Other volunteers provided advice, help, research and guidance and we owe them a h~artfelt thank you!

Wayne Bledsoe Don Brackhahn Meg Brady Larry Christensen Jane Mitchell

Jack Ridley Dan Siefert Lucy Sutcliff Chris Townsend

Our special gratitude goes to Kathy Fillmer for her expert writing and layout skills, Jackie Lomax for her professional proof reading, Lindsay Bagnall for checking names and dates on entries, up to 4 hours before giving birth! and Janet Muhm for her design of Joe Miner, the Chef!

Without the seed money from underwriters, this endeavor would never have been possible. Special thanks to those who believed in the book enough to put money on the line.

Volunteer Contributors:

John and Deborah Schork Gary and Barbara Bertrand Coterie of UMR Harold and Joyce Fiebelman Madison and Mary Daily Virginia Goevecker DC and Pat Look Tom and Grette Herrick John and Dorcas Park Lillian Lay Dudley and Le Thompson Bob and J oEllen Allen Jack and Dorothy Scrivner Marie Rasmuson Gerald and Marilyn Greenway

Guess who canie for dinner? J:gdy Margaret 'fhatcher!

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[L-R] Tom, Jacque and Miriam Remmers, Lady Margaret Thatcher, Walter, Hilda and Ed Remmers.

What a thrill to be part of the Remmers Special Artists/Lecture Series and host the former Prime Minister of Great Britain! Knowing how our British friends love the tender and marvelous beef in the U.S.A., we planned our menu around a roast filet of beef with mushroom-tarragon sauce. The building and grounds staff made a plywood addition to our dining table in order to seat 21 guests. Lady Thatcher was pleased that we used the colors and flags of both countries in the red, white and blue linens and flowers arrangements. After dinner, we were thrilled to hear Lady Thatcher's lecture to a standing-room-only crowd of over 5,000 in the Gale Bullman Multi-Purpose Building. All of this was made possible by the loving gift of Walter, MetE'23, and Miriam Remmers and their family, who established the Remmers Special Artists/Lecture Series fund to bring special guests to campus. Other guests who have been entertained at the Residence for the Remmers' series include President Gerald Ford,

U.N. Ambassador Jeane Kirkpatrick, Surgeon Gen­eral C. Everett Koop and Speaker of the House Tip O'Neil.

Miriam and Walter Remmers

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Dinner With Lady Thatcher

HARVEST BISQUE

2 1/2 pounds butternut squash dash of salt 1 med. onion chopped 1 Tbs. butter 1/4 tsp. nutmeg 1 tsp. Worcestershire sauce

1 Tbs. creamy peanut butter 4 cups chicken broth 1 /2 cup cream or undiluted

evaporated milk Cayenne pepper

1-1

Prepare squash by washing, cutting in half lengthwise and removing seeds. Place squash, cut side down, in a flat baking dish with about 1/2 inch salted water. Bake in a pre-heated 400 oven about 40 min. or until soft. Let cool slightly. Saute onion in butter until limp. Spoon cooked squash from skin. It should yield about 4 cups. Place squash in blender container with nutmeg, Worcestershire sauce and peanut butter. Add enough chicken broth to fill blender. Blend until smooth. Heat mixture and stir in cream. Add salt and pepper to taste. Heat well but do not boil. Add chicken broth to determine the consistency. Serve in heated soup bowls with a dollop of sour cream on top and garnish with a bit of grated carrot. Serves 6-8.

ROAST FILET OF BEEF WITH MUSHROOM-TARRAGON SAUCE

2 Tbs. olive oil one 1 3 I 4 lb. filet of beef

tenderloin, trimmed and tied 2 Tbs. butter 1/4 cup minced shallots 1/2 pound mushrooms, sliced

1 Tbs. minced fresh tarragon 1 /2 tsp. salt to taste l/ 4 cup dry red wine 1 1/ 4 cup beef broth 1 1 /2 Tbs. cornstarch

Preheat oven to 400. Heat oil in heavy skillet over high heat. Pat beef dry and brown on all sides, turning frequently. Remove from skillet and place on a rack in roasting pan. Roast to desired doneness or until meat thermometer registers 125 for rare, about 25 min. Pour oil from skillet and add the butter and shallots; saute about one min. Add mushrooms, tarragon and salt. Increase heat to medium, cover and cook until mushrooms release juices, stirring once or twice, about 6 min. Add wine and bring to boil. Boil uncovered until almost no liquid remains, about 2 min. Mix in 1 cup stock. Stir cornstarch with remaining 1/4 cup broth in smail bowl. Add cornstarch mixture to mushroom sauce and bring to boil until thickened. Remove strings from beef. Slice beef into 1 /2 inch slices. Spoon sauce over and serve. Serves 4.

1-2 Dinner With Lady Thatcher

STACKED POTATO WEDGE

11/2 Tbs. unsalted butter 13/4 lb. potatoes, peeled and

cut into 1/8 in. slices

1/3 cup plus 3 Tbs. milk or cream

1/3 cup chicken broth

Preheat oven to 375. Spray pie plate with Pam. Arrange 1/3 of potatoes in dish. Season with salt and pepper. Repeat this layer 2 more times . Whisk milk and broth in small bowl and pour over potatoes. Dot with a little butter. Sprinkle with paprika. Bake until golden, about 55 min. If you desire, pour a little cream over the top and bake about 15 min. more until tender. Cool about 5 min. and cut into wedges and serve. Serves 4.

BROCCOLI WITH LEMON CRUMBS

1 large bunch broccoli, cut into florets

3 Tbs. unsalted butter 1 Tbs. minced fresh lemon peel

1 med. garlic clove, minced 11/2 cups soft white bread

crumbs

Bring large pot of salted water to boil and cook broccoli until crisp-tender, about 4 min. Drain. Melt 3 tbs. butter in skillet over med. heat. Add lemon and garlic and cook until the butter just begins to brown. Add crumbs and stir until golden. Top broccoli with crumbs and serve. Garnish with lemon slice. Serves 4.

ORANGE-WALNUT SALAD

2 small heads Bibb lettuce, tom into bite-size pieces

1 lb. fresh spinach, torn into bite-size pieces

2 oranges, peeled, seeded and sectioned

1I2 med. onion, sliced and separated into rings

1/2 cup coarsely chopped walnuts

2 Tbs. butter or margarine, melted

Place first 4 ingredients in a large bowl. Saute walnuts in butter until lightly browned; add to lettuce mixture and toss with sweet and sour dressing when ready to serve. Serves 6-8.

Dinner With Lady Thatcher

AMERICAN APPLE PIE

pastry for double-crust 9 in. pie 6 cups peeled, sliced cooking

apples 1 tbs. lemon juice 1/2 cup sugar

1/2 firmly packed brown sugar 2 tbs. flour 1 /2 tsp. cinnamon 1I4 tsp. nutmeg 2 tbs. butter or margarine

1-3

Combine apples and lemon ju_ice in a large bowl. Combine sugars, flour, and spices and mix lightly not to break the slices. Spoon into unbaked pie shell and dot with butter. Cover with top pastry sealing edges well. Cut slits for steam to escape. Bake at 450 for 15 min. Reduce heat to 350 and bake 35 more min. Serves 8.

We served this a la mode and Lady Thatcher seemed to enjoy this Americana. Juanita and I had discussed how to brew a "proper English cuppa tea" and felt we had it mastered. Guess who didn't even try our tea and instead took coffee!

Historical Morsels

Following their graduation in 1874, the first three alumni-Gill, Duncan and Pack-left for Colorado to find employment. One evening after their labors in a smelter near Boulder, Duncan was engaged in the scientific manipulation of his weekly washing in the mill race, Pack was mending his overalls, and Gill was writing a letter to his lady friend. Suddenly, Gill laid his writing aside and very seriously called the group to order in "the First Meeting of the Alumni of the Missouri School of Mines and Metallurgy." The next meeting of the alumni association was in 1882 at the Windsor Hotel in Denver. There "the Missouri School of Mines and Metallurgy Alumni Association" was organized. The alumni association today represents some 45,000 alumni of MSM-UMR.