Cocktails // Appetizers // Soups & Salads // Sides // Breakfasts // Desserts // Miscellaneous
Entrees
01 Kenton Adler's Voodoo Chili
02 Pork Steak Skillet Dinner
03 World's Best Spaghetti Sauce
04 Chicken Spaghetti
05 Hillbilly Stir Fry
06 Tapaso Chicken
07 Sweet & Sour Meatballs
08 Doner Kebabs (Turkish Street Chicken)
09 Mississippi Chuck Roast
10 Bacon Wrapped Chicken Tenders
11 Brisket
12 Sweet & Spicy Chicken
13 Lazy Lasagna (Crockpot)
14 Zesty Mexican Chicken Chowder
15 Comfort Meatballs (aka Meatloaf Meatballs)
16 Chicken & Wild Rice Casserole
01
Kenton Adler’s Voodoo Chili
Ingredients:
2 lbs ground beef
½ cup chopped yellow onion
Chopped garlic to taste
½ tsp salt
½ tsp turmeric
½ tsp curry
1 tsp black pepper
1 tsp cayenne
1 tbsp Worcestershire Sauce.
2 cans chili beans (15.5 oz ea)
1 tsp chili powder
1 can tomato paste (approx 5 oz)
½ cup water
3 chopped Jalapeno peppers
2 tsp corn starch
1 tbsp Tabasco sauce
Grated Cheddar cheese to taste
Directions:
In a large saucepan, brown ground beef on medium heat. As the beef begins to brown, add chopped
onion and garlic. When the beef is thoroughly cooked, drain, but leave a little
of the grease for mojo. Add one at time:
salt, turmeric, curry, black pepper, and cayenne, stirring throughout. Add Worcestershire Sauce. Stir in chili beans. Allow to simmer. Blend in chili powder. Stir in tomato paste. Stir in water. Continue to simmer. Add chopped Jalapeno peppers. Stir in corn starch. Add Tabasco Sauce. Stir in grated Cheddar. Simmer until the cheese is melted. Consume with vigor, and maybe some crackers. This recipe won a Friends of the Library Chili Cook-off one year.
Kenton Adler
Director of Advancement Services & Research
Piper, Lyon College Pipe Band
Batesville, Arkansas
02
Pork Steak Skillet Dinner
Yield: Depends on
size of skillet and family
Prep time: 1/2 hour
Total time: 2 ½ hours
Directions:
Salt, pepper, and flour the steaks. Brown them quickly in the skillet (medium to high heat) both sides. Add a cup or two of water, the veggies and bay leaf and bring to the boil. Clamp a tight-fitting lid on and simmer on low for a couple of hours. When tender remove the meat and strain the stock for your sauce. Reserve a cup and skim the fat if you wish. Make a paste of the butter and flour on the stove and brown a little to get the raw flour taste out. Quickly add the cup of stock and stir like mad with whisk to stop lumps! Bring to the boil constantly stirring and you should have a nice sauce. Reduce to simmer and taste test. Add salt and pepper as needed and anything else you like. (Sometimes I throw in some sage.)
Note: The smell is
wonderful when it’s simmering. Doing it
in an iron skillet is the best and it is perfect for a cold winter’s night. Hopefully you thought to nuke some potatoes for a mash with some parsley, and cooked up some spinach with butter!
Camille Beary, ’80
Batesville, Arkansas03
World's Best Spaghetti Sauce 
Yield: 8 servings
Prep time: 10 min. + 14 hour simmer
Ingredients:
(2) dozen SWEET ITALIAN meatballs
(3) 29-ounce cans of TOMATO SAUCE (Contadina or
Hunts will do)
(1) 6-ounce can of TOMATO PASTE (Contadina or Hunts will do)
(1) green pepper (slice and dice it)
(1) onion - WHITE OR YELLOW (slice and dice it)
various seasonings: salt, pepper, garlic salt, Italian seasoning, crushed red pepper flakes - season to taste
- place diced GREEN PEPPERS + ONIONS on the bottom of CROCK POT
- add RAW MEATBALLS next
- add SEASONING atop the meatballs
- add 3 CANS SAUCE + 1 CAN PASTE
- SET IT (on low heat) with the CROCK POT TOP ON & FORGET IT (for 14 hours)
- before serving add a pinch more of each seasoning and STIR
- BOIL up your favorite type of PASTA and add a little or a lot of sauce
This recipe (minus the green peppers & onions) is the same one I used as a boy when it was "my night to cook!" I was too picky for veggies in my sauce back then, but now I know that they add flavor and the simmering really breaks them down a bit! Salut!
Tommy Newton, Dean of Admissions (not an Alum, but I got here as fast as I could!)
Batesville, Arkansas
04
Chicken Spaghetti
05
Hillbilly Stir Fry
Ingredients:
1 pkg summer sausage sliced
¼ c vegetable oil
6 potatoes sliced
1 med onion chopped in bite size pieces
1 bell pepper chopped in bite size pieces
Salt and pepper to taste
1 can whole kernel corn drained
1 lb fried okra (optional)
I like to cook this for church potluck in a cast iron skillet. Cook the sausage in a skillet until brown. Remove sausage from skillet and set aside. Add oil, when hot add the potatoes. Let this cook on med heat until just starting to get soft, then add the onions and peppers. Let cook covered until soft, stirring occasionally. Add salt and pepper to taste. Add corn, okra and sausage, cook until all is heated through.
I sometimes add sautéed bite size pieces of chicken instead of sausage. I also have added kidney beans and sweet potatoes. You can add or subtract any of these. Enjoy!
Daddy and Mom loved going to Silver Dollar City. A very similar dish was cooked there in a very large cast iron skillet. Mom loved it. She came home and started serving her version in her little café in Evening Shade. I have been fixing her version for years. It is favorite at Wednesday night Bible study and potluck. I use a cast iron skillet and prepare it while the hand bell choirs are practicing. They say it makes them very hungry with the aromas coming from the kitchen. It is favorite for sure.
Pam Buie, ‘82
Batesville, Arkansas
06
Tapaso Chicken