Red Wine Braised Short Ribs (serves 4) - Submitted by Lori Federico (ChBE)

2 tbsp butter
1 tbsp olive oil
3 lbs short ribs
salt & pepper
2 carrots, peeled and chopped
1 large yellow onion, peeled and chopped
2 ribs celery, chopped
6 cloves garlic, chopped
4 sprigs thyme
1 cup red wine
1 1/2 cups beef stock
** optional: 15 raw small potatoes or 1 lb. cooked al dente gnocchi

Preheat oven to 350F. Melt butter and olive oil in a large ovenproof pan. Rub ribs with salt and pepper, then brown on all sides. Remove ribs from pan and add onion, carrots, celery, garlic, and thyme. Sautee until soft (~5 min.). Add ribs, wine, and stock. Cover and place in oven for 2 hours.  After two hours, give it a stir and add potatoes or gnocchi. Cook for another 30-45 minutes, or until meat falls off the bone.

This is a very rich dish - I usually serve with a small green salad with lemon vinaigrette.

Caramel Monkey Bread - Submitted by Lisa Tuttle (ISyE)

2/3 cup granulated sugar
 2 teaspoons cinnamon
 4 cans Pillsbury™ Refrigerated Buttermilk Biscuits (Can also use Crescent Rolls)
 10 tablespoons butter
 1 cup packed brown sugar (I use light brown sugar)

Heat oven to 350°F. Grease or spray 12-cup tube pan.
Mix granulated sugar and cinnamon in 1-gallon Ziploc bag. Separate dough into biscuits; cut each in quarters (a pizza wheel works really well for this).
Shake biscuit pieces in bag to coat; place in pan. Sprinkle extra sugar mixture over biscuits.
In 1-quart saucepan, bring butter and brown sugar to boiling over medium-high heat; boil 1 minute, stirring constantly. Pour over biscuits.
Bake 30 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve.

Spinach Balls - Submitted by Pam Morrison (ISyE)

2 10 oz. packages of frozen chopped spinach cooked according to package instructions
3 cups of Pepperidge Farm herbed stuffing
1 large onion finely chopped
6 eggs beaten
3/4 cup melted butter
1/2 cup parmesan cheese
1 tablespoon pepper (scant)
1/2 teaspoon of thyme
1/2 teaspoon of garlic salt
 
Drain spinach in colander and let cool.  Squeeze all moisture out of spinach.  Mix all ingredients, adding spinach last, until thoroughly blended.  Roll into small balls and place on cookie sheet.  Freeze until firm.  Remove from cookie sheet and store in plastic bags.(do not bake without freezing first)  When ready to bake, place on lightly greased cookie sheet and bake at 325 for 15-20 minutes.
 

Cucumbers in Sour Cream - Submitted by Lynda House (Dean's Office)

2 large cucumbers
Boiling water to cover
1/2 cup sour cream
1/2 t. chopped chives, optional but very good
1 t. chopped dill, optional*
1 t. salt
2 t. sugar
Dash of pepper
Lemon juice or vinegar

Peel and slice cucumbers very thin. Cover with boiling water and let stand 20 minutes. Drain and plunge cucumbers into cold water. Let stand a minute, then drain again and set in refrigerator for half hour. Mix sour cream with sugar, pepper and either of the optional ingredients. Salt cucumbers well and combine with sour cream mixture. Correct the tartness with lemon juice or vinegar.  Serve cold. The most delicate stomachs will bless you, for cucumbers prepared in this way become easily digestible. 

*As a shortcut, I use finely chopped dill pickle for flavor when fresh herbs are not on hand