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On Perhaps the Sunniest Route of a Rainy, Cloudy Sunrayce 99, UMR

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On Perhaps the Sunniest Route of a Rainy, Cloudy Sunrayce 99, UMR On perhaps the sunniest route of a rainy, cloudy Sunrayce 99, UMR student Nathan Rues drove the solar-powered car he helped design and build across the finish line in fine fashion. Practically blazing at speeds of more than 40 mph on that last leg of the 10-day solar car race, UMR's Solar Miner II slowed down a bit as it crossed the finish line, where Robert Mitchell, dean of UMR's School of Engineering, waved the checkered flag. "It feels great," exclaimed Rues after parking the solar-powered car. "This is the national championship of engineering to us. " UMR is the national champion and will be for 2 years! The UMR Solar Car Team won the grueling 1 0-day, 1,300-mile Sunrayce 99- a trip from Washington, D.C., to the Epcot Center in Orlando, Fla.- with a total time of 56 hours, 16 minutes and 44 seconds. That was 47 minutes over irs primary rival for most of the race, Queen's University of Kingston, of Ontario, Canada. The UMR and Queen's vehicles led the pack for most of the race - outpacing reams from the likes of the University of Michigan, Purdue, Penn State, Ohio State, California-Berkeley, Iowa State and in-state rival the University of Missouri-Columbia. The third place winner came in almost 8 hours later! Sponsored by General Motors, the U.S. Department of Energy and Electronic Data Systems, Sunrayce promotes many of the ideals UMR stands for: educational excellence, renewable energy, teamwork, the environment and hands-on learning. The UMR ream had been working on Solar Miner II since the end of Sunrayce 97. The winning vehicle weighed in at 822 pounds with the driver, and was equipped with 722 solar cells that emit 950 watts of power. Due to rain and cloudy skies during most of the race, many teams had difficulty keeping their cars powered, but the UMR ream had successfully designed their car to run with maximum efficiency! B R E A D Solar Miner II Biscuits 6 rolls of canned biscuits ( 1 0 in a can), any variety Divide 8 oz. cream cheese and 8 oz. sour cream into three portions and mix with each mixture below (Three varieties.) First Mixture Second Mixture Third Mixture 114 cup crushed and 1/4 cup corn (canned 1/4 cup salsa (drained) drained pineapple corn any kind) 1I 4 cup cheese (graded 1/4 cup coconut 114 cup sausage or Mexican cheese) (mix with the cheese ham or bacon (mix with the cheese mixture above) (mix with the cheese mixture above) mixture above) Garnish with 1 or Garnish with piece Garnish with 112 cherry. of sausage. grated cheese. Prepare biscuits: Flatten biscuit with fingers, roller or use a teaspoon to flatten out the biscuit. Add a rounded teaspoon of the mixture to the center. Begin to fold the biscuit up toward the center. Place garnish on top pull dough together. If you have extra mixture, use won-ton dough (in place of biscuits) and deep fry. Mieko Tyler fohn, RMech Explosive Center Staff This recipe came about after the unveiling ofthe Solar Miner II and became an all-time favorite ofthe Solar Car Team. 6-1 ------------------The Chancellor's Table 1999 B R E A D Date Granola 4 cups oatmeal 3/4 tsp. salt 1 cup coconut 1 tsp. cinnamon I cup wheat germ or oat bran 112 cup honey 1 cup nuts 1/3 cup vegetable oil 112 cup sesame seeds 1/2 tsp. vanilla 1/2 cup pumpkin seeds 1 cup chopped dates Mix dry ingredients together in large roaster. Combine honey and oil in sauce pan and heat until liquid, add vanilla and pour over cereal mixture stirring until coated. Bake in a 300 degree oven for 25 minutes, stirring occasionally. Remove from heat and add 1 cup chopped dates. Spread out to cool. Store in the refrigerator. John T Park Chancellor Linda Bramel, '89 Econ and Chancellor's Office staff, leaves out the coconut and pumpkin seeds and adds 1 cup sunflower seeds and 1 cup almonds. Potato Pizza Crust 2 lb mealy potatoes ( 1 very large) 2 tsp. pepper 3/4 to 1 cup flour 2 tsp. oregano 114 tsp. salt 5-6 fresh plum tomatoes, 6 oz. mozzarella cheese, sliced coarsely chopped 3 Tbsp. grated Parmesan or 4 Tbsp. olive oil romano cheese Boil, drain, mash and spread potatoes to cool. Mix with flour and salt. Knead well. Spread evenly to dry on greased pan for at least 30 minutes. Bake 15 minutes at 400 degrees. Layer mozzarella cheese over crust, then grated cheeses, pepper and oregano. Arrange tomatoes on top and dribble olive oil over all. Bake another 20 minutes or until edges are golden and crunchy. Jean joiner Jim, Ret. Math Faculty Th e Chancellor 's Table 1999 ------------------ 6-2 B R E A D Buttermilk Waffles 2 cups sifted flour 1 tsp. baking soda 1 tsp. salt 4 eggs, separated 3 tsp. baking powder 2 Tbsp. sugar 2 cups buttermilk 3/4 cup melted butter or 1/2 cup oil Sift or stir dry ingredients. Mix egg yolks and buttermilk. Beat egg whites separately until soft peaks form. Mix buttermilk mixture into dry ingredients and stir until smooth. Fold in beaten egg whites, just until barely mixed. Cook according to waffle iron directions. Lana van Doren, Coterie Tom, ECE Faculty Emeritus OGS Blueberry French Toast 12 slices day-old white bread, 12 eggs crusts removed 2 cups milk 2 (8 oz.) pkgs. cream cheese 113 cup maple syrup or honey 1 cup fresh or frozen blueberries Sauce: 1 cup water 1 cup sugar 1 cup fresh or frozen blueberries 2 Tbsp. cornstarch 1 Tbsp. butter or margarine Cut bread into l-inch cubes; place half in greased 9 x 13 x 2 baking dish. Cut cream cheese into l-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Yield: 6-8 servings. Ruth Grice *Harvey, ChernE Faculty 6-3 - - ----------------Th e Chancellor's Table 1999 B R E A D French Breakfast Puffs 1 2 cup flour 1 egg 1 2 tsp. baking powder 2 cup milk 2 tsp. salt 2 cup sugar 1/4 tsp. nutmeg 1 tsp. cinnamon 2 cup sugar 6 Tbsp. margarine 1/3 cup shortening Stir together flour, baking powder, salt and nutmeg; set aside. In mixing bowl cream together 2 cup sugar, shortening and egg. Add flour mixture and milk alternately to creamed mixture, beating well. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 - 25 minutes. Combine 2 cup sugar and the cinnamon. Remove muffins from oven; immediately dip in melted oleo, then in cinnamon-sugar mixture till coated. Serve warm. Makes 12 muffins. julie Turley, University Advancement Staff Swedish Pancakes 1 cup flour 3 eggs 2 Tbsp. sugar 3 cups milk 114 tsp. salt Sift flour into bowl; add sugar and salt. Then add eggs and milk gradually, stirring until will blended, and let stand 2 hours. Heat Swedish pancake, or ordinary griddle, and butter well. Beat batter again, pour by tablespoon fulls into sections of pan or onto griddle and fry on both sides until nicely brown. Place on a very hot platter and serve immediately with Lingonberries. Maple syrup or any syrup of your choice may be used, also. Suzanne Olson, '94 BA Psyc Ron, Curators' Professor ofPhysics OGS The Chancellor~· Table 1999 ------------------ 6-4 B R E A D Cottage Cheese Pancakes 6 eggs 1 1/2 cup cottage cheese 1I 4 cup salad oil 112 cup flour Break eggs into blender or food processor. Add cottage cheese and whirl until blended. Add oil and flour. Whip until smooth. Pour batter, 114 cup at a time, onto greased preheated griddle. Cook until tops are bubbly and gloss is gone. Turn until brown on other side. Serve with fresh fruit. Nancy Uri, Former UMR Staff Blueberry Lemon Muffins 1 3/4 cups flour 1/3 cup cooking oil 114 cup sugar 1 cup fresh blueberries or 2 1/2 tsp. baking powder frozen blueberries, thawed 3/4 tsp. salt 2 Tbsp. sugar 3/4 cup milk 1 tsp. grated lemon peel 1 well beaten egg Sift together flour, the 114 cup sugar, the baking powder, and salt into mixing bowl. Make a well in center of the flour mixture. Combine milk, egg, and oil. Add all at once to dry ingredients. Stir quickly, just untill dry ingredients are moistened. Toss together blueberries and the 2 Tbsp. sugar, then gently stir into batter along with lemon peel. Fill greased 2 112 inch muffin pans 2/3 full. Bake at 400 degrees for about 25 minutes. While muffins are still warm, dip tops in melted butter or margarine and then in a little granulated sugar. Makes one dozen muffins. Tommie Ruth Oetting, Coterie Robert Oetting, '55 BS ME, Ret. MEAEEM Faculty 6-5 ------------------The Chancellor 's Table 1999 B R E A D Easy Breakfast Muffins 2 cups self rising flour 1 cup mayonnaise 1 1/2 tsp.
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