SOUTH DAKOTA STATE UNIVERSITY CAREER SERVICE EMPLOYEES . COOKBOOK . -·December 1991 -,- ,tS , c,;�17 \ °' \ THE CAREER· SERVICE ADVISORY COUNCIL SDSU is served by 624 Career Service employees both on campus and at various off-campus sites across the state. A Career Service Advisory Council represents Career Service employees at SDSU and addresses issues which affect all Career Service employees in South Dakota. It is comprised of eight members who are elected by their co-workers in each of the follow­ ing areas: administrative/clerical, agricultural services, technical/health ser­ vices, custodial services, maintenance/security and nutrition/4-H assistants. The Council develops and disseminates ·ideas for University improvement, stimulates communication between employees and SDSU administration, contributes to the formation of general University policy and makes recom­ mendations to the President. The Career Service Advisory Council continuously seeks to improve working conditions, salary and morale for co-workers. It also sponsors a variety of projects and programs for its employees. Scholarships are awarded annually to Career Service employees enrolled in classes at SDSU. The New Ideas program offers cash incentives for suggestions leading to a better and more effective work place. Projects through which employees are recog�ized and honored for their contributions and years of service are the Employee of the Month.program, now in its tenth year, and two an­ nual mass meetings. SDSU's Career Advisory Council has also recently pro­ duced a videotape which provides information and promotes Career Ser­ vice positions at SDSU. The current Career Service Advisory Council members are: Lynne Egeberg Jack Herzig Administrative/Clerical Maintenance/Se.curity Chairperson Vice Chairperson Shirley Schliessmann Mike Kidwiler Adm inistrat1ve/Clerica I Agricultural Services Secretary /Treasurer Historian Deb Davis Dave Purvis Administrative/Clerical Custodial Services Carrie Sword Marie Benthin Technical/Health Services Nutrition/4-H ii This cookbook is a fundraising project to help finance the Career Service scholarship work done by the Career Service Advisory Council. It was pro­ duced using non-university resources. Pine Hill Press was chosen to print this book through a competitive bidding process. The Advisory Council members and many other SDSU employees have donated their time and effort to complete this fundraiser. This project was not funded from any state funds. A Special Thank You to: SDSU President Robert T. Wagner Vice President for Administration Richard Powers Vice President for Academic Affairs Carol Peterson SDSU University Relations AND ALL THE OTHER PEOPLE WHO MADE THIS BOOK POSSIBLE!! iii WEIGHTS AND MEASURES Guides to Weights and Measures 1 teaspoon= 60 drops 1 pound = 1 6 ounces 3 teaspoons= 1 tablespoon . 1 cup= ½ pint 2 tablespoons= 1 fluid ounce 2 cups= 1 pint 4 tablespoons = ¼ cup 4 cups = 1 quart 51/3 tablespoons = % cup 4 quarts=1 gallon 8 tablespoons= ½ cup B quarts= 1 peck 1 6 tablespoons = 1 cup 4 pecks = 1 bushel Contents of Standard Cans Picnic = 1 ¼ cups No. 2½ =3½ -cups No. 300 = 1 ¾ cups No. 3=4 cups No. 1 Tall= 2 cups No. 5 = 7% cups No. 303 = 2 cups No. 10=13 cups No. 2 = 2 ½ cups Substitutions and Equivalents 2 tablespoons of fat= 1 ounce 1 cup of fat= ½ pound 1 pound of butter= 2 cups 1 cup of hydrogenated fat plus ½ tsp. salt= 1 cup butter 2 cups sugar= 1 pound 2 ½ cups of packed brown sugar= 1 cup of granulated sugar 1 % cups packed brown sugar= 1 cup granulated sugar 3 ½ cups of powdered sugar= 1 pound 4 cups sifted all purpose flour= 1 pour,d 4 ½ cups sifted cake flour = 1 pound 1 ounce bitter chocolate = 1 square 4 tablespoons cocoa plus 2 tsp. butter= 1 ounce of bitter chocolate 1 cup egg whites = 8-10 whites 1 cup egg yolks= 12-14 yolks 16 marshmallows = ¼ lb. 1 tablespoon cornstarch = 2 tablespoons flour for thickening 1 tablespoon vinegar or lemon juice + 1 cup milk= 1 cup sour milk 10 graham crackers= 1 cup fine crumbs 1 cup whipping cream= 2 cups whipped 1 cup evaporated milk = 3 cups whipped 1 lemon=3 -4 tablespoons juice 1 orange= 6-8 tablespoons juice 1 cup uncooked rice = 3-4 cups cooked rice iv Table of Contents V.I.P. Section......................................................................... 1 Casseroles & Vegetables Casseroles .. .. .. .. .. .. .. .. .. .. .. .. .. 1 9 Vegetables....................................................................... 38 Desserts & Pies Desserts . .. .. .. .. .. .. .. .. .. .. .. 47 Pies ................................................................................ 57 Cookies, Bars & Candies Cookies ........................................................................... 65 Bars ................................................................................ 73 Candies .......................................................... �................ 86 Soups & Salads Salads ............................................................................. 93 Soups .............................................................................104 Appetizers & Beverages Appetizers ............. ; .........................................................109 Beverages ........................................................................ 11 5 Meats & Fish ........................................................ ; ................117 Cakes & Frostings ..................................................................131 Brea�s, Jams & Jellies Breads.... .................................. : ......................................14 7 Jams & Jellies................... ...............................................158 V Miscellaneous Helpful Hints * Stained hands from vegetables during canning season can be cured by rub­ bing your hands with sliced potato. * After dressing chickens, fish or cutting onions, pour vinegar or lemon juice into the palm of one hand and rub your hands together. Wash with soap. * Put 1 tablespoon soda and salt in scalding water when dressing chickens. Pin feathers will come out easily, or add 1 cup of vinegar to 8-10 quarts of water. * If a cracked dish is boiled for 45 minutes in sweet milk, the crack will be so welded together that it will hardly be visible, and will be so strong it will stand the same usage as before. * Occasionally throw a little salt on burning logs to keep the chimney clean. * You can make your own liquid soap by shaving bar soap into a dish, then cover it with water and putting it in the microwave oven. In less than a minute the soap dissolves into a liquid. * To remove a broken light bulb from a socket, insert a large cork into the socket and turn it out. * Did you know that you can stop a door hinge from creaking by rubbing it with a lead pencil? * Spray garbage sacks with ammonia to prevent dogs from tearing the bags before picked up. * Glycerin makes an excellent lubricant for egg beaters or other kitchen uten­ sils that have moving parts. Unlike oil, it will not spoil the taste of food mixed with it by accident. The g�ycerin may be applied with a medicine dropper. * A cheap brand of lawn fertilizer will melt snow and ice just as quickly as salt. It will benefit your lawn instead of killing it. · * Pop your contact paper in the freezer about an hour before you use it and it will handle much easier. * When the tip of a shoestring comes off, dip the end of the lace in clear finger­ nail polish and let dry. You will have a hard-tipped shoestring again for easier lacing. * Put your old rubber bathtub or sink mats in the car trunk or truck. They give good traction on ice when slipped under the tires. Pour some household bleach over your tires, wait 10 minutes and drive off carefully. * If you have one of those instant-on T. V. sets, unplug it when not in use. These sets use and waste electricity even when they're turned off. * Unwrap bar soap before storing. It will harden and last ·1onger besides giving your cupboard a pleasant fragrance. * Pam (vegetable spray-on product for cooking) sprayed along the metal frames of windows will keep them moving without a battle. Repeat as needed. * Nylon net makes a good vegetable brush or is good for cleaning fish aquariums, filter tubes or any hard-to-clean glass surface. Use it for washing plucked and singed chickens, too. * When hanging pictures, heat the nail with a flame before driving it into the wall. You won't crack or chip the plaster. vi V.I.P. Section Featuring just a few of the VeryJmportant People at SDSU These are selected from recipes volunteered from employees reporting 20 years of service .and/or past Employee of the Month recipients. Favorite Recipes Recipes Page Please note that the people who have recipes included in this section aren't the only Very Important People on Campus. The recipes in this section are from people reporting 20 years or more service and/or had been named Employee of the Month at some time. This project was publicized widely and participation was on a strict­ ly volunteer basis. The years of service and awards are printed as reported by the employees and have not been verified against personnel records. The Career Ad­ visory Council is not responsible for errors or omissions. V .I.P. Section CREAM OF ALMOND SOUP Dr. Robert T. Wagner SDSU President I got this basic recipe from a wonderful benefactor of South Dakota State and have modified it over time, to make it even better. Here's the simple things you need, and just as you find them in your cup­ board or in the grocery store: 2 Tbls. butter 2 This. flour 2 cans cream of