Canadian Cheese Soup
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Gale&Gale Bullman They were known as "He Gale" and "She Gale~, Mr. Gale Bullman - or "He Gale" - was a legendary coach of football and track at MSM-UMR He joined MSM in 1937 and retired 40 years later, following a distinguished career. Mrs. Gale Bullman- "She Gale"- was well known in the community for her voluntarism and community work. She was manager of the Rolla Area Chamber of Commerce from 1952 to 1965, and was city clerk in the 1970s. She served on numerous civil organizations - including the Rolla Board of Education, the Rolla Area United Fund and the Phelps County Mental Health Association - and, like her husband, was an ardent supporter ofUMR. Although the Gale Bullman Multi-Purpose Building on campus is officially named for He Gale, it also could just as easily be a tribute to She Gale. s 0 u p Borscht 4 large beet roots 1/2 head red cabbage, chopped 1 onion, chopped 1 potato, boiled and diced 1 carrot, diced 1 Tbsp. sour cream 2 1/2 cups chicken broth To prepare beets, cut off the tops, leaving about 1" of the stems. (Be sure not to break the skins or the red color will bleed out.) Boil until tender. Let cook then peel and chop. Add 3 Tbsp. vinegar and 2 Tbsp. sugar to help preserve color. Saute the onion and carrot in oil until tender. Add cabbage. Cook 10 minutes. At the last, add the potato. Top each serving with sour cream. Ruby Webb, Coterie *Bill, 39 MS ChE, Chem Chair OGS Spaghini Stick-To-Ribs Soup 1 lb. ground round 1 tsp. salt 5 cups water 114 tsp. dried thyme 4 cups chopped cabbage or 3 (15 oz.) cans kidney beans, 1 lb. slaw mix drained 3 1/2 cups tomato juice 3 (14.5 oz.) canned diced 1 Tbsp. dried oregano tomatoes, undrained 1 1/2 tsp. garlic powder 2 (14 oz.) fat-free beefbroth 1 1/2 tsp. pepper 8 oz. uncooked angel hair pasta Cook beef in 12 qt. Dutch oven or stock-pot over medium heat until browned, stirring to crumble. Drain well and return to pan. Add water and the next 10 ingredients. Bring to boil, reduce heat and simmer uncovered 2 hours stirring occasionally. Break pasta in pieces, stir into soup, cook additional 5 minutes. Makes 13 servings of 1 1/2 cups. Peggy Bay Robert, '49 BS CE, '69 Prof CE OGS 5-l ------------------The Chancellor's Table 1999 s 0 u p Gazpacho This recipe was devised by my good friend and office-mate Beth Novinger, after. her trip to Spain in 1969. In blender or food processor combine: 2 small cans Snap-E-Tom 1I 4 cup olive oil Tomato Cocktail 4 or 5 crushed cloves of garlic 1/2 medium-sized peeled 1 tsp. salt cucumber, coarsely chopped 3 Tbsp. Bermuda onion, chopped 1 Tbsp. sugar 1/2 tsp. white pepper 114 cup fresh lemon juice Tabasco sauce, optional 1 medium-sized tomato, coarsely chopped When blended, add 3 more cans Snap-E-Tom. Refrigerate for 12- 24 hours. Prepare garnishes as follows, to pass at the table: 1 tomato, seeded, and cut in small dice 1 green bell pepper, and cut in small dice 1/2 cup Bermuda onion, and cut in small dice 3/4 cucumber, seeded, and cut in small dice croutons, optional. Yield: 12 first course servings (approximately 64 oz.) If a less spicy version is desired, substitute plain tomato juice for some of the Snap-E-Tom. Karen Pacheco Manuel, President, University ofMissouri System The Chancellor's Table 1999 ------------------ 5-2 s 0 u p Santa Fe Soup 1 lb. lean ground beef 1 env. ranch dressing mix (do not 2 (16 oz.) cans pinto beans use buttermilk, reduced fat or 1 (15 1/2 oz.) can kidney beans fat-free) 1 (14 1/2 oz.) can stewed 1 (16 oz.) can whole kernel corn tomatoes, chopped 1/2 cup chopped onion 1 pkg. taco seasoning mix 1/2 cup water 1 (1 0 oz.) can Rotel tomatoes In a large skillet, brown ground beef over medium heat; drain. In Dutch oven, combine ground beef and remaining ingredients (do not drain anything). Bring to a boil. Reduce heat, cover and simmer 15 minutes. Cindy Gereau Bailey , '90 BS EMgt Craig, '90 BS EMgt OGS Ranch Taco Soup 2 lbs. ground beef 1 (14 oz.) can corn, with liquid 1 onion, chopped 3 ( 15 oz.) cans chopped tomatoes 2 cans ranch style beans 1 pkg. dry taco seasoning 1 (4 oz.) canned chopped green 1 pkg. dry ranch salad dressing mix chiles 1 cup water Brown beef and onion in soup pot and drain. Add beans, chiles, corn and liquid, tomatoes, taco seasoning, dressing mix, and water. Simmer 1 112 hours. Molly Morgan Joe, Mayor ofRolla Friends of UMR 5-3 ------------------The Chancellor's Table 1999 s 0 u p Taco Soup 1 1/2_ lb. ground beef 1 cup chopped onion Brown ground beef and onion. Stir in the following: 1 (16 oz.) can tomatoes with juice 1 (16 oz.) can tomato sauce 1 (16 oz.) can chili beans with juice 1 pkg. taco seasoning 1 (16 oz.) can whole corn with juice 1-2 Tbsp. sugar (or to taste) Bring to a boil, reduce heat and simmer 20 minutes. Serve with grated cheese and corn chips. Debbie Bleckman Bill, Director, University Police BeefNoodle Soup 1 lb. ground beef 1 tsp. oregano 1/2 cup onion, chopped 1/2 tsp. salt 2 (14 1/2 oz.) cans Italian stewed 1I 4 tsp. pepper tomatoes 1 cup medium egg noodles, 2 (1 0 1/2 oz.) cans beef broth uncooked 1 can mixed vegetables, drained Brown beef and onion together; drain. Add tomatoes, broth, vegetables, and seasonings. Bring to a boil; add noodles. Reduce heat to medium-low, cover and cook for 10-15 minutes or until noodles are , done. Serves 6. Bonnie Miles Friend of UMR The Chancellor~· Table 1999 ----------------- 5-4 s 0 u p Mulligatawany Soup (Mull ig at or aney) 1/2 cup onion, finely chopped white pepper 3 Tbsp. butter 1 cup cooked chicken, cut up in 2 1/2 tsp. flour thin slices 2 tsp. curry powder 1 raw tart apple, peeled cored and 1 quart chicken broth, heated finely chopped 1 pint half and half cream 1 Tbsp. fresh chopped parsley salt In large saucepan, saute onion in butter until soft. Stir in flour and curry powder and cook about 2 mins. Gradually stir in heated chicken broth. Stir constantly until mixture thickens and is smooth. Stir in half and half cream. Season to taste with salt and white pepper. Add chicken slices and apple 10 minutes before serving. Adjust seasonings, if necessary. Garnish each serving with chopped parsley. Serves 6 to 8 Note: Mulligatawny is a compatible first course with almost any Lamb dish. It originally came from India and is at once both exotic and subtle, as well as beautiful. Have fun with your guests and see who can identifY the surprise ingredient (apple). Meg Wilson, Coterie john, Chair, MinE Chicken and Salsa Soup 1 3/4 cup water 1 (11 oz.) can corn 1 (14 1/2 oz.) can low sodium 1 cup salsa mild chicken broth 3 cups baked tortilla chips broken 1/2 lb. skinless boneless chicken 4 oz. monterey jack cheese breast grilled and chopped shredded 2 tsp. chili powder Grill chicken and chop into bite size pieces. In a 3 quart sauce pan combine water, chicken broth, chicken and chili powder. Bring to boil; reduce hear. Add corn. Simmer, uncovered for 5 minutes. Stir in salsa; heat through. To serve, ladle into bowls. Top with chips and sprinkle with cheese. Makes 4 servings. jorge A. Ochoa, '85 BS ME 5-5 ------------------The Chancellor's Table 1999 s 0 u p Creamed Scotch Broth 1 lb. ~amb (Remaining meat and 1 large carrot bone from leg roast may be used 1 small white turnip or any other cuts available) 1 1/2 to 2 level tsp. salt 2 pints cold water 1 oz. well washed barley 1 large onion 4 Tbsp. half and half cream 2 stalks celery (including top leaves) Garnish 2 level Tbsp. parsley finely chopped. Cut lamb into small pieces. Remove as much fat as possible. Put into large saucepan with water. Bring to boil and remove any scum that may form on top of boiled later. Cover and simmer gently while preparing vegetables. Chop onion and celery. Cut carrot and turnip into small dice. Add to saucepan with salt and barley. Bring to boil again. Lower heat and cover pan. Simmer gently for 2 hours. Leave until completely cold. Remove far and discard. Bring soup just up to boil. Stir in cream. Serve in 4 warm soup bowls. Sprinkle each with chopped parsley. Meg Wilson, Coterie john, Chair, MinE HISTORICAL MORSELS Why Rolla? The Missouri Senate proposed to establish a school of mines and metallurgy located somewhere in southeast Missouri. Both Phelps and Iron counties offered bonds and land but Phelps County outbid Iron county by $17,045. On March 10, 1871, the General Assembly confirmed that the School of Mines and Metallurgy would be located in Rolla. The Chancellor's Table 1999 ----------------- 5-6 s 0 u p Wild Rice and Shrimp Chowder 1/2 cup chopped onion 1 (17 oz.) can whole kernel corn, 2 garlic cloves, minced undrained 1/4 cup margarine or butter 1 (12 oz.) can evaporated skim milk 1/2 cup all-purpose flour 1 lb.