February 2007:
Number 514
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A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.599.3142. Cougar News welcomes student and faculty submissions. Next deadline: Feb. 10 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be emailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, student correspondent; Stephanie Hall, student correspondent; Sheri Mackey, contributor; Nick Young, photography and layout
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Recipe of the Month -- Coleman Cornbread Dressing
By Taisha Coleman
Collin Student
9 cups coarsely crumbled cornbread
1 stick of butter melted
1 ˝ cups onion chopped
2 cups celery chopped
1 carrot finely chopped
1 small bell pepper chopped
4 cloves garlic chopped
4 chopped boiled eggs
1 cup chopped turkey
3-4 cans turkey stock (can use frozen)
2 tablespoons ribbed sage crumbled
2 teaspoons thyme
1 teaspoons marjoram
˝ teaspoon rosemary
Salt and pepper to taste
Heat oven to 400 degrees.
1. Put cornbread in a large bowl.
2. In a sauce pan over med heat, pour ˝ of the butter, and then sauté onion, celery, garlic, bell pepper, carrot, garlic until tender and slightly browned.
3. Combine vegetables with the cornbread; fold in the turkey stock and the rest of the butter just enough to moisten.
4. Also fold in eggs, turkey, seasoning (Note - You do not want to over stir or over moisten. It needs to be slightly coarse.)
5. Spread mix in large shallow baking or roasting pan measuring about 10” x 15”.
6. Bake until inside is moist, but dry, and the outside is crusty 30-45 minutes.
[PRINTER FRIENDLY VERSION]
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