Championship recipes from our favorite team

After the NCAA basketball tournament was over, I caught a lot of grief because I did not write about our beloved University of North Carolina Tarheels winning the championship. We have been Tarheel fans for many years. In fact, my husband and I scheduled our wedding date around when we could get basketball tickets to see a game in Chapel Hill, N.C. Nearly 20 years ago when we were on our honeymoon, we visited the Dean Dome, and I bought a cookbook while we were on campus for the game. So, even a couple of weeks after the tournament, our Tarheel flag still flies. This week you can enjoy recipes from the cookbook I have enjoyed for many years.

Coach Dean Smith's Spiced Ground Meat

1 pound lean ground lamb

1 pound ground round beef

2 slices firm white bread, crust removed

1/2 teaspoon ground cumin

1 teaspoon chili powder

1 large clove garlic, finely chopped

2 tablespoons paprika

1 1/2 teaspoons salt

Cayenne pepper, to taste

1/4 teaspoon finely ground fenugreek seeds

1 egg, lightly beaten

2 tablespoons chopped parsley

Grind the lamb, beef and bread together using the finest blade of the meat grinder. Add remaining ingredients and mix well with hands. Shape around a spit or skewer and broil over charcoal fire until well browned on the outside. This may also be formed into patties or a meat loaf and broiled over charcoal or under the broiler until well browned. Makes 4 to 6 servings.

Michael Jordan's Crabmeat Canapes

1 stick butter, softened

15 ounces sharp processed cheese

1 1/2 teaspoons mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 (7-ounce) can crabmeat

6 English muffins

Blend first five ingredients. Gently stir in drained crabmeat. Spread on 12 English muffin halves and then cut each into fourths. Bake at 350 degrees for 10 to 15 minutes. Serve or freeze and reheated as needed.

Bob Cunningham's Spaghetti with Zucchini and Ham

Bob Cunningham was a starter on the 1957 NCAA national championship team.

3 tablespoons oil

1 large onion, finely chopped

2 small cloves garlic, minced

1 cup cubed ham

1/2 cup low-fat plain yogurt

2 tablespoons grated Parmesan cheese

3/4 pound pasta

2 to 3 medium zucchini

Heat the oil in a large skillet or sauce pan. Add the onion and saute over medium low heat for 4 minutes, stirring frequently so that it brings out as much liquid as possible. Add the garlic and zucchini. Cook until the zucchini are slightly softened, stirring frequently. Add the ham and saute for 1 minute, stirring frequently. Add yogurt and heat thoroughly. Prepare the pasta, drain, and toss with the sauce. Sprinkle with Parmesan cheese.

Dudley Bradley's Seafood and Broccoli Quiche

Dudley was the MVP of the 1979 ACC Tournament.

1 pound medium shrimp

1 pound scallops

1 bunch fresh broccoli

1 bunch scallions

1 stick butter

Seasonings to taste: Season-All, pepper, garlic salt

2 eggs

6 ounces evaporated milk

1 (16-ounce) bag shredded cheese

2 deep dish pie crusts

Wash shrimp and scallops. Cut up broccoli. Chop scallions. Saut? shrimp, scallops, broccoli and scallions with the butter and seasonings. In a bowl mix the eggs, milk, and cheese. Drain shrimp mixture, then pour half into each pie crust. Next pour the milk and cheese mixture on top and bake for 45 minutes to 1 hour at 400 degrees.

Bob Young's Oriental Grilled Chicken

Bob was a member of the 1957 NCAA Championship team.

4 whole chicken leg quarters, cut into legs and thighs

Grated zest of 2 oranges

4 scallions, minced

1 clove garlic, minced

2 teaspoons minced fresh ginger

1/2 cup fresh orange juice

1/2 cup hoisin sauce

1 tablespoon soy sauce

1 teaspoon oriental chili oil

Orange slices, for garnish

Place chicken in mixing bowl. Combine all remaining ingredients, except orange slices. Pour over chicken and toss to coat. Refrigerate, turning occasionally, for at least 4 hours. One hour before cooking, remove chicken from refrigerator. Prepare preferred grill for outdoor grilling. Grill, turning frequently, until cooked through. Transfer to platter and serve with orange slices, if desired.

I hope you have enjoyed this little trip back to memory lane with Scott and me and are able to use these recipes in your home. Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.