2008 Woodie Awards
Cooking With Tom!
Final Edition
Thomas Evans
Issue date: 4/22/05 Section: Arts & Features
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Hey Colgate! Welcome to the final edition of Cooking with Tom. I must say, it's hard to believe that my long run as Colgate's food columnist has come to end, but alas, I'm graduating and moving out into the real world. I was thinking about how to wrap up my career and thought that a look back at some of my favorite recipes, a kind of Cooking With Tom Hall of Fame if you will, would suffice. Here are some of the recipes that I hope you can all enjoy and take with you.
Clam Dip
1 can minced clams
8 oz. cream cheese
1 small onion
1 tbsp. mayonnaise
1 tsp. lemon juice
5 dashes Worchester Sauce
1/8 tsp. black pepper
Dash salt
Combine all of the ingredients in a bowl and refrigerate until cold. Serve with your favorite dipping snack.
Chicken wing dip
2 cups cooked chicken
1 cup Franks Red Hot
8 oz. cream cheese
8 oz. chunky bleu cheese
Warm up the bleu cheese and cream cheese in a microwave safe bowl until soft. Combine with the cooked chicken and hot sauce and warm again for another minute. Serve the dip warm with crackers or celery sticks.
Pizza Casserole
1 lb. ground beef
lb. pepperoni
12 oz. package shredded mozzarella cheese
12 oz. package shredded provolone cheese
2 jars plain Ragu sauce
8 oz. box small elbow macaroni
First, cook the beef in a large frying pan and drain. Add about 1.5 jars of sauce to the pan and allow to simmer. While the sauce is simmering, cook the pasta. Rinse the pasta when it is done. Add to the sauce in the pan and mix.
Then, in a large casserole dish, place about 1/3 of the mixture and cover with a layer of both the cheeses and pepperoni. Continue this layering until all of the ingredients are used, making sure to have enough cheese for a final top layer. Then place in a pre-heated oven at 400 degrees for about 20 minutes.
Chicken Riggies
2 lbs. chicken breasts
3 cloves garlic, minced
8-10 oz. jar of mushrooms (drained)
8-10oz. jar of drained Hot Cherry Peppers
Clam Dip
1 can minced clams
8 oz. cream cheese
1 small onion
1 tbsp. mayonnaise
1 tsp. lemon juice
5 dashes Worchester Sauce
1/8 tsp. black pepper
Dash salt
Combine all of the ingredients in a bowl and refrigerate until cold. Serve with your favorite dipping snack.
Chicken wing dip
2 cups cooked chicken
1 cup Franks Red Hot
8 oz. cream cheese
8 oz. chunky bleu cheese
Warm up the bleu cheese and cream cheese in a microwave safe bowl until soft. Combine with the cooked chicken and hot sauce and warm again for another minute. Serve the dip warm with crackers or celery sticks.
Pizza Casserole
1 lb. ground beef
lb. pepperoni
12 oz. package shredded mozzarella cheese
12 oz. package shredded provolone cheese
2 jars plain Ragu sauce
8 oz. box small elbow macaroni
First, cook the beef in a large frying pan and drain. Add about 1.5 jars of sauce to the pan and allow to simmer. While the sauce is simmering, cook the pasta. Rinse the pasta when it is done. Add to the sauce in the pan and mix.
Then, in a large casserole dish, place about 1/3 of the mixture and cover with a layer of both the cheeses and pepperoni. Continue this layering until all of the ingredients are used, making sure to have enough cheese for a final top layer. Then place in a pre-heated oven at 400 degrees for about 20 minutes.
Chicken Riggies
2 lbs. chicken breasts
3 cloves garlic, minced
8-10 oz. jar of mushrooms (drained)
8-10oz. jar of drained Hot Cherry Peppers