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Don and Retha Castleman

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Don and Retha Castleman Don and Retha Castleman Donald L. Castleman has definitely made his mark at UMR. The Rolla banker is the chief benefactor for one of UMR's newest buildings, Castleman Hall, which houses UMR's performing arts, alumni relations and development programs. He and his wife Retha also have contributed to the Casdeman/Foundation for Chemical Research Distinguished Professorship of Discovery, which will bring a renowned professor to UMR's chemistry department. The Casdemans believe in giving back to the community that has been so good to them. "UMR has been a good neighbor," Don says. s A L A D s Red Beet Salad from Rolla s sister city in Germany- Sondershausen 2 lbs. red beets 1 bay leaf 4 cups water 1 tsp. caraway seeds 2 medium onions salt and pepper Dressing: 6 Tbsp. sugar 1 1/2 cups water 3/4 cup red wine vinegar Scrub beets, leave on 3 inches of stem, leave the roots on also and boil with 4 cups of water 1 to 1 1/2 hours or 15 minutes with one cup of water in the pressure cooker. Cool slightly, slip off skins, slice into 1 inch by 1I 4 inch slices. Layer in a pretty glass bowl with sliced onions, add bay leaf and caraway seeds, salt and pepper to taste. Bring sugar, water and vinegar to a full rolling boil, pour over beets, cool, cover and refrigerate. Keeps well. Sigrid Cronin, Coterie Donald, MEAEEM Faculty Below: Sigrid Cronin and Marilyn Greenway enjoy the hospitality of the Sondershausen city officials. Rolla ssister city . Sondershausen, Germany Located 100 miles from Poland, Sondershausen is in the process of being completely renovated. A progressive and enchanting region whose hospitality ofis above reproach. 7-1 ------------------The Chancellor's Table 1999 s A L A D s Potato Salad from Rolla 's sister city in Germany- Sondershausen 3 lbs. white or red potatoes 1/4 cup broth or water 1/2 tsp. caraway seeds 2 Tbsp. salad oil 1 onion, finely diced 2 Tbsp. vinegar 2 dill pickles, diced 1 Tbsp. Dijon mustard 1-2 tart apples, diced 1 Tbsp. sugar 3 green onions, sliced fine salt and pepper to taste 1 /2 cup chopped parsley 2 Tbsp. mayonnaise 2 Tbsp. chopped dill or 1 Tbsp. more parsley for decoration dried dill weed Boil the potatoes in their jackets with caraway seeds until done, discard water, peel and slice potatoes. Put into china or glass bowl, add onions, pickles, apples, green onions. In a small bowl stir parsley, dill, broth, oil, vinegar, mustard, sugar, salt and pepper together and mix gently into the other ingredients. Cover and refrigerate overnight. Before serving at nearly room temperature stir in mayonnaise and decorate with parsley. Sigrid Cronin, Coterie Donald, MEAEEM Faculty Hot Potato Salad 3 medium potatoes (or instant 1 1/2 Tbsp. mayonnaise mashed potatoes for G) or salad dressing 1 egg 1 Tbsp. vinegar 1 Tbsp. mustard 2 Tbsp. butter or margarine 1/2 small onion, chopped salt to taste Peel and boil the potatoes until done, then mash. While mixture is still hot, stir in the butter, egg and onion. Then add the remaining ingredients. Mix well and serve while hot. This recipe was given to me by my mother-in-law, and is a favorite of my husband Carol Bennett Friend of UMR Th e Chancellor's Table 1999 ------------------ 7-2 s A L A D s Danish Cucumber Salad 7 cups sliced cucumbers 1 cup vinegar 1 cup green pepper rings 2 Tbsp. salt 1 cup sweet onion rings 1 Tbsp. celery seed 2 cups sugar Heat above and dissolve sugar, can be kept in closed jar until ready to use. Cindy Tang, '85 Econ, '94 ProfEcon, Coterie Board ofTrustees OGS Simple Tomato Salad Slice fresh tomatoes and layer in a bowl. Place thinly sliced red onions over tomatoes. Sprinkle fresh, chopped basil leaf over this. Cover with red wine and vinegar salad dressing. Let set 30 minutes. Before serving, sprinkle with feta or blue cheese. Collene Nelson Le and Dudley Thompson's Daughter HISTORICAL MORSELS Beginning in 1914 students who participated in intercollegiate athletics could earn sweaters. Money came from an event called Sweater Day. In 1917 the Johnson Brothers, owners of a local pool hall and bowling alley, turned their establishment over to the students for a day. Classes were dismissed and the Miner urged everyone to participate. For the first time every M man got his sweater! 7-3 ------------------The Chancellor's Table 1999 s A L A D s Rich And Charlie's Salad Dressing 3/4 cup olive oil 1 can (4 oz.) pimento, chopped 112 cup red wine vinegar 1 tsp. salt 2 cloves garlic, minced 1 tsp. black pepper 113 small red onion, grated Salad 1 medium head lettuce 1 cup canned artichoke hearts, 1 average head romaine drained and sliced 1 cup hearts of palm, sliced 1/2 to 3/4 cup grated Parmesan 1 medium red onion sliced thin cheese Mix all ingredients for dressing together in a jar. Make several hours in advance so flavors can blend. May make and hold for 6 weeks. To make salad, tear head lettuce and romaine into a bowl. Add hearts of palm, artichokes and red onion. Sprinkle with Parmesan cheese, pour dressing over all and toss thoroughly. Chill at least 15 to 20 minutes before serving. Serve on chilled salad plates. Kathy Voss, Coterie Fred, Friend of UMR Kristina Madison Don and Lina Madison's Daughter The Chancellor's Table 1999 ------------------ 7-4 s A L A D s Colorado Pine Nut Salad 114 cup pine nuts 1 large head romaine lettuce, 2 cloves garlic torn into pieces 1 cup water freshly ground black pepper 114 tsp. salt to taste 1 tsp. Dijon mustard 1/4 cup coarsely shredded 2 Tbsp. white wine vinegar Parmesan cheese 1/2 cup virgin olive oil Toast pine nuts under broiler until golden brown; watch carefully. Set aside. In small saucepan, boil garlic in water for 10 minutes; drain. In large salad bowl, mash garlic and salt to a paste. Whisk in mustard and vinegar. Add oil in a stream, whisking dressing until oil is emulsified. Add romaine; toss well and season with pepper. Sprinkle Parmesan and pine nuts over salad and serve. Cool, crisp and green, an excellent year­ around salad. Pine nuts are also sold under the name pinon nuts. 6 servings Susan Smith, Coterie Neil, Vice Chancellor for University Advancement OG5' Gloria 's Glorious Salad Shake together: 4 tsp. paprika 4 cup cider vinegar 2 cups sugar 1 Tbsp. poppy seeds 4 cup white wine 2 Tbsp. sesame seeds 2 tsp. minced onion vmegar Top with: 3/4 cup almonds (sauteed in 2 Tbsp. butter) OR 3/4 cup pinenuts (toasted at 350° for 10 min.) 1 pint sliced strawberries 4 lb. feta cheese, crumbled Add 2 cups oil (vegetable and a little olive oil) and refrigerate. Serve over spinach, romaine and/or leaf lettuce. Toss and serve. Ouida Steinkamp Bill, '64 BS CerE, '66 MS CerE Son, Brad '90 7-5 ------------------The Chancellor :~ Tahle /999 s A L A D s Green Salad With Raspberry Vinaigrette 114 cup raspberry vinegar 1/4 tsp. salt 2 Tbsp. honey 114 cup vegetable oil 1/2 tsp. sugar 1I 4 cup olive oil 114 tsp. fresh lemon juice Combine all dressing ingredients in small bowl; mix well. SALAD 4 to 5 cups torn mixed greens l/2 pint fresh raspberries 1 medium green onion sliced l/2 cup chopped pecans Combine all salad ingredients in large bowl; gently toss with dressing. Yield 6 to 8 servings A festive red and green salad, perfect during the holidays! Nancy Schnoebelen Paul, '77 BS CE OGS Crunchy Romaine Toss 1 pkg. Ramen soup noodles, broken 1 cup walnuts 1 head romaine lettuce, chopped broccoli 4 Tbsp. unsalted butter (I use margarine) 4 green onion Sweet and Sour Dressing (1/2 of this recipe is plenty of dressing) 1 cup vegetable oil 3 tsp. soy sauce 1 cup sugar salt and pepper to taste 1/2 cup red wine vinegar Brown walnuts and noodles in the butter. Cool on paper towel. Combine with broccoli and romaine lettuce. Make dressing and pour over lettuce mixture just before serving. Karen Bowie fames, '73 CE The Chancellor's Table 1999 --------- -------- 7-6 s A L A D s Company Salad with Raspberry Vinaigrette 1 head bibb lettuce, torn into bite-size pieces 1/2 lb. fresh spinach, torn into bite-size pieces 2 oranges, peeled and sectioned 2 red delicious apples, unpeeled and thinly sliced 1 kiwi fruit, thinly sliced (or pomegranate) 1/2 cup coarsely chopped walnuts, toasted Raspberry Vinaigrette Combine first 6 ingredients; toss with Raspberry Vinaigrette. Yield: 8 servings. Raspberry Vinaigrette: 1/2 cup vegetable oil 1/2 tsp. grated orange rind 1/4 cup raspberry vinegar 1/4 tsp. salt 1 Tbsp. honey 1/8 tsp. pepper Combine all ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly. Yield: 3/4 cup. Lynn Grannemann, Coterie Neal, '61 BS Chern 7-7 -----------------The Chancellor's Table 1999 s A L A D s Poppy Seed Salad 6 cups salad greens (red leaf, Boston, spinach) Choose one of the following nut-cheese-fruit combinations: or or 1 cup pecans 1 cup cashews 1 cup walnuts 1 cup Brie, cubed 1 cup Swiss cheese, 1 cup Havarti cheese 1 cup raspberries cubed 1 cup red apples, 1 cup strawberries cubed Dressing: 1 cup salad oil dash salt 1/2 cup sugar 1 tsp. onion powder 1/3 cup white wine vinegar 2 Tbsp.
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