A T A S T E 0 F R 0 L L A - Missouri University of Science ...

A T A S T E 0 F R 0 L L A

St. (]>at ancl tl1e ~teerl of fgt:Je a11cl if3eauty 1913

What began as an excuse for a campus holiday at the turn of the century has become a tradition at MSM-UMR. In 1903 a group of engineering students at the Uni­versity of Missouri-Columbia "reasoned" that St. Patrick was the patron saint of engi­neers, and therefore decided they should cut classes in celebration. In 1908 students from MSM sent a representative to the Columbia campus to help in the St. Pat's festivities, and then decided to hold their own celebra­tion. They formed a secret organization, the predecessor of today's St. Pat's Committee, to plan the event. Today's St. Pat's festivities include contests: a parade, and the formal knighting ceremony. Sybil .j ::-;.:::. P~well Lan~e, (nght), _the 1933 Queen of Love and Beauty, has con- . ~- ~ --tnbuted rec1pes to th1s cookbook. 11,. ~- · .. :.., ....

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Beverages

ST. PAT'S SNOWCONES OR FROZEN DAIQUIRIS

1 bottle light rum (fifth) 2 small bottles of 7-Up

(10 oz. size) 2 small cans ( 6 oz.) limeade

4 cans (6 oz.) water few drops of green food color

(optional)

3-1

Mix all ingredients and put in container to freeze. Leave a little space at top to allow for expansion of a 1/2 inch or so. Put in freezer. Stir once after 8-12 hours of freezing. This can be kept in freezer until ready to use. I use quart Mason jars or air tight plastic containers. The daiquiri mix will be very slushy. I serve it in glasses with cocktail straws. Serves 12-18.

Pat Look, '76 BA Econ D. C., MAeE Faculty

This recipe was given to me in 1960 when 1 worked in St. Louis and has been a tradition for St. Pat's ever since.

RECEPTION PUNCH

1 lg. can frozen lemonade 3 sm. cans frozen lemonade 1lg. can pineapple juice

1 cup sugar 1 qt. chilled ginger ale 1 box frozen strawberries

Make lemonade according to directions on can. Combine with sugar and pineapple juice. Before serving, add ginger ale and thawed strawberries, juice and all. Freeze an additional can of pineapple juice in a mold to be placed in the punch bowl before serving.

Shelly Plank Performing Arts

3-2 Beverages

FUZZ BUZZES

2 fresh unpeeled peaches, quartered, pitted

1 ( 6 oz.) can frozen limeade concentrate, undiluted

3/4 cup (6 oz) vodka cracked ice

Mix first 3 ingredients in blender. Gradually add ice, blending,until mixture reaches desired consistency. Serves 4.

Wonderful in spring and summer!

Boo Eversman Walt, Curator Prof

MAeE

SANGRIA

Red or white inexpensive wine 2 cups sugar syrup Lemons Oranges

Peaches Pineapple Apricot brandy Carbonated water (optional)

This recipe makes one gallon. Either red or white wine is acceptable. Pour sugar syrup over wine and stir. Add thinly sliced lemons and oranges, leave peels on. Add 1 cup peaches and fresh pineapple to mixture. Make at least 24 hours before serving. Will keep 6-7 days . I like to add apricot brandy to taste and, if desired, before serving add 1 quart carbonated beverage. Makes 1 gallon.

Freida Zobrist George, Comp Sci, faculty

Peifected after living many years near Cuban communities and visiting Cuban restaurants and listening to Cuban friends. This has always been a favorite drink for outside parties.

Beverages

114 tsp. nutmeg 114 tsp. cinnamon 114 tsp. allspice 3 Tbs. instant tea

SPICED CRANBERRY TEA

3 I 4 cup sugar 1112 cups water 112 cup orange juice 1 I 4 cup lemon juice

2 112 cups boiling water 4 cups cranberry juice cocktail

3-3

Boil water, add tea and stir. Stir in sugar. Cover and let cool. Add other ingredients. Serve over ice in punch bowl. For hot spiced tea, heat to boiling point (do not boil) and serve with cinnamon stick stirrer. Serves 12.

Nancy Kennedy Bill, '71 BS ME

Serve hot or cold. Perfect for a festive punch bowl. Fresh squeezed lemon and orange juice really make this spiced tea taste its best!

8 oz. skim milk 1 frozen banana

BREEZY SURPRISE

1 cup ice 1 cup strawberries with syrup

Blend the above ingredients in a blender until smooth. Serve immediately. Serves 2.

Lori Barteau Basic Eng.

You may substitute chocolate syrup, 112 cup orange juice, or frozen blueberries for strawberries. When using frozen fruit, you may cut back on ice so that it does not become too watery. Low fat and delicious!

5 pints cold coffee 1 qt. vanilla ice cream

COFFEE PUNCH

1 qt. chocolate ice cream 1 pt. coffee ice cream

Mix in punch bowl and serve immediately. Serves 20-25.

Rowenna Watson Sayles UMR student 1946-47

3-4 Beverages

WHITE SANGRIA

3 or4lemons 3 or 4 oranges 1 cup plus 2 Tbs. sugar

6 Tbs. water 4 cups semi-dry white wine 4 cups chilled white soda

Thinly slice and cut the lemons and oranges in half .. Place in the bottom of a large pitcher. In a saucepan boil sugar and water until sugar is dissolved. Pour sugar water over fruit. Add wine and soda. Add chipped ice. Stir well to mix.

1 can Eagle Brand milk 1 cup milk 1 Tbs. Hershey chocolate

syrup

IRISH MIST

Janet Jaggi Dennis, '70 BS ME

1 tsp. coconut extract 3 eggs 1 1/2 oz. coffee creamer 1 cup bourbon

Mix all above ingredients in blender except bourbon; then add bourbon and mix again. Keep refrigerated. Serves 4

Pat McHugh Jim, Pres. UM Board of Curators

OLD VIRGINIA WASSAIL

2 qts. sweet apple cider 2 cups orange juice 1 cup lemon juice Juice from 2 #2 cans pineapple

1 stick whole cinnamon 1 tsp. whole cloves sugar or honey to taste

Combine ingredients, bring to a simmer. Strain and serve.

Mary Anderson Rothband Paul, '43 BS ChernE

OGS

Beverages

RASPBERRY-CRANBERRY CHAMPAGNE PUNCH

Ice Ring: Frozen raspberries Mint leaves 4 cups raspberry-cranberry

drink

Punch: 64 oz. bottle

raspberry-cranberry drink 2 bottles champagne 4 cups club soda

3-5

To prepare ice ring, arrange raspberries and mint leaves in a 5-cup ring mold. Pour chilled drink into mold to partially cover berries and leaves; freeze until firm. Fill with remaining drink; freeze completely. To prepare punch, combine bottle of chilled drink, chilled champagne and chilled club soda in a punch bowl; stir gently to blend. Unmold ice ring and float fruit side up in punch bowl. Serves 38.

Barbara Ingram Tom, Math faculty

This makes 38 112 cup servings and is a very light, bubbly, clear red punch to serve during the Christmas holidays.

PHYSICS DEPARTMENT CHRISTMAS PUNCH

24 ozs. frozen lemonade 1 qt. water 1 qt. cranberry juice cocktail 2 qts. ginger ale

Mix lemonade, cranberry juice, and water in a large pitcher. Pour simultaneously into punch bowl with ginger ale. Water can be replaced with additional quart of ginger ale.

Ted Deskin Phys

Water can be replaced with a quart of gin for livelier party. Green Kool Aid makes a nice complementary ice ring and does not color or dilute the punch as it melts.

3-6 Beverages

CHAMPAGNE PUNCH

2 cups sugar Juice of 12lemons 1 qt. sparkling water 3 thinly sliced oranges 1 can drained chunk pineapple

1/2 bottle maraschino cherries 2 oz. grenadine 2 qts. champagne Ice

Mix sugar, lemon juice and sparkling water in large bowl. Add oranges, pineapple chunks, cherries and grenadine. Chill well. When ready to serve, put fruit in punch bowl with ice and gently pour champagne over ice. Serve in glasses or punch cups.

Mary Anderson Rothband Paul, '43 BS ChernE

OGS

ROSEMARY FRUIT PUNCH

6 sprigs of rosemary 20 oz. can pineapple juice 1/2 cup sugar 1/16 tsp. salt

1 cup lemon juice 1 can frozen lemonade 2 cups water 1 qt. ginger ale

Pour one cup of pineapple juice in saucepan. Add rosemary and bring mixture to a boil. Remove the pan from heat, cover, and steep mixture for five minutes. Strain the mixture into a punch bowl. Dissolve the sugar and salt in mixture. Add remaining pineapple juice, frozen lemonade, lemon juice, and water. Add ginger ale just before serving; also ice cubes or ice mold.

Marilyn Pogue, Engl faculty, ret. Jim, Engl faculty, ret.

The punch bowl is beautiful when sprigs of mint, whole strawberries, and slices of orange, lemon, lime, or a combination of these, float on top.

Beverages 3-7

IRISH CREME LIQUEUR

2 cups light cream 1 cup Irish whiskey 14 oz. can sweetened condensed 1/3 cup rum

milk 2 Tbs. chocolate flavored syrup 2 tsp. instant coffee crystals 1 Tbs. vanilla 1 beaten egg yolk

In a large saucepan combine cream, condensed milk and instant coffee. Cook and stir over medium heat until coffee crystals dissolve. Gradually stir about half of the hot milk mixture into the beaten egg yolk; return all to the saucepan. Bring mixture to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat. Add Irish whiskey, rum, chocolate syrup and vanilla to· saucepan. Stir until well combined. Let mixture cool at room temperature. Transfer mixture to a container with a tight fitting lid. Chill at least 4 hrs. before serving, shake well. Store in refrigerator for up to 2 months. Makes about 4 112 cups.

Sharyn & John Powell Friends of UMR

OGS

This is a wonderful gift poured into decorative bottles for holiday gift giving.

BLOODY MARYS

1 lg. can chilled V -8 juice 11/2 cups vodka 1 Tbs. salt

1 tsp. black pepper 2 Tbs. Worcestershire Sauce 1 I 4 tsp. Tabasco Sauce

Combine all ingredients. Serve over ice with lime wedge and celery stick.

Robert V. Wolf, MetE faculty '51 BS MetE, '52 MS MetE

OGS

Used for many years at brunch gatherings of the Honorary Knights of St. Patrick. The ingredients without the vodka can be mixed well ahead and refrigerated until serving. A great alternative to the celery sticks are pickled beans, distributed by Cravings By Mail, Norm Thompson, Portland, Oregon.

3-8 Beverages

FRIENDSHIP TEA

2 cups Tang 3 I 4 cup instant tea 1/2 cup instant lemonade

2 tsp. cinnamon 2 tsp. cloves

Combine ingredients and store. To constitute, use two teaspoons per cup of boiling water. Serves 16.

Eva Lee Lasater Phil and Lib Arts faculty

Good to have ready for holiday drop- in guests.

JQE•s BLOODY MARY

8 oz. V -8 vegetable juice 1 tsp. lime juice 1 Tbs. Worcestershire Sauce

2 dashes Tabasco Sauce 11/2 oz. vodka

Pour into suitable glass and top with a sprinkle of lemon pepper. Serve with a celery stick.

Charellen Howerton J.W., '38 BS MetE

OGS

FRUIT SHAKE

2 cups unsweetened orange juice

1/2 cup unsweetened crushed pineapple, undrained

1 med. sliced banana 1/4 cup non-fat dry milk

powder 1/2 tsp. vanilla

Combine all ingredients in blender. Process until smooth. Chill thoroughly before serving or add ice while blending. Serves 2.

Sharon Weise Theodore, '67 BS EE

OGS

Beverages

BOY SCOUT PUNCH

2 pkgs unsweetened Kool Aid 2 cups sugar 2 qts. water

46 oz. pineapple juice 2 qts. ginger ale

3-9

Combine first four ingredients and chill. Just before serving, add chilled ginger ale. Ice cream, sherbet balls or an ice ring may be floated in the punch bowl.

Alverta Fiscus Jim, '86 MS EMgt

Frozen pineapple juice with water to make 46 ounces can be used in place of canned or bottled pineapple juice.

THE PURPLE COW

1 cup Meramec Vineyards Concord Grape Juice 2 scoops vanilla ice cream (about 3/4 cup)

Combine ingredients in blender. Blend until mixed.

Recipe from Meramec Vineyards, St. James, MO "I never saw a purple cow, I never hope to see one; But I can tell you anyhow, I'd rather see than be one. " (by Gelett Burgess)

Historical Morsels

Phyllis Meagher KUMR Supporter

Friend of UMR

The 1914 Rollamo sophomore class history described heaven as a place "where there are no Physics exams, Calculus, Faculty, Freshmen, or other horrible things, but where life is one grand continuous performance of banquets, bumming trips, and perhaps, (Oh! Shades of Days gone by) keg parties. •

3-IO Beverages

Irish Red Ale

6.6 lbs. Northwestern Dark malt extract

6.6lbs. Northwestern Amber malt extract

4 cups Crystal Malt (60 degree Lovibond)

2 oz. Northern Brewer Hops (8.2% alpha)

2 oz. Clusters Hops (6.9% alpha)

2 oz. Cascades leaf hops 1 pkt. Glenbrew ale yeast

Crush crystal malt and steep for 20 minutes. Strain and rinse grain into large pot (4 gallons or larger). Add all of the malt extracts and enough water to bring close to top of brew pot. Using high heat, bring to a boil. There will be a layer of foam that builds on the top as it gets close to boiling. Stir the foam down or tum down the heat to prevent boil over. When the boil begins, add I oz. of Northern Brewer hops. Add another I oz. 15 minutes later. Let boil for another I5 minutes and add the 2 oz. of Clusters hops. Let boil for another 30 minutes and tum off heat. Add the 2 oz. of Cascades hops. Cover and allow to steep for I 0 minutes. Pour 2 gallons of cold water into a 7 gallon plastic bucket. Pour the hot liquid through a strainer into the bucket. (You will have to empty the strainer once or twice) Add water to bring up to 6 gallons. Add yeast when the temperature drops to about 80 degrees and attach an air lock. Let ferment for 7 days, then siphon equally into 2 5-gallon carboys. Add water to almost fill each carboy to the top. Ferment for another 7 days and then keg or bottle, priming with 3/4 cup com sugar for each 5 gallons. Let sit one more week if kegged, 3 weeks if bottled, then enjoy. Makes 10 gallons.

Karl Lutzen Phys

Layout Designer and Editor

I would highly recommend picking up a book on basic brewing principles before actually trying this recipe. There are quite a few things that it will tell you that I don't have room for here. This recipe did not make into my book "Homebrew Favorites" as we didn't think it was all that interesting by just looking at the recipe, but according to the tastebuds of many (including mine), it really belongs in the book. Oh well, I 'll file it away again towards the second volume ..

Beverages J-11

BANANA PUNCH

11/2 qt. water 3 cups sugar

46 oz. can pineapple-grapefruit drink

12 oz. can frozen orange juice, thawed

4 bananas, rnashed club soda

Mix water and sugar. Add fruit drinks and bananas. Pour into appropriate freezer containers and freeze. About 1 hr. before serving, remove from freezer. Add 1 qt. club soda per 2 qt. banana punch mix. Makes 1 114 gal.

Eva Lee Lasater Phil. & Lib. Arts, faculty

Another recipe adds 1 can frozen lemonade and an extra banana.

Historical Morsels

Barbara Palmer Arts and Sci.

As the possibility of war with Germany was on everyone's mind in 1917, a February issue of the the Missorui Miner reported that a company of infantry would be organized on campus immediately at the outbreak of war, captained by a student named G. Ebmeyer. Treating the serious prospect of war humorously, the reporter wrote, ·when interviewed last week, the captain said the company would first march to St. Louis and capture the two main German strongholds .... Anheiser-Busch [sic] and Lemps.· (The latter was also a brewery.)