Tar heels share favorite recipes in cookbook

As the NCAA National Basketball Tournament was underway, my husband was on pins and needles as North Carolina played for the national title. He has been a big UNC fan for many years and in fact we attended a game there while on our honeymoon 15 years ago. Of course we had UNC picked to win the tournament and in honor of its win I pulled out the cookbook from the university that I purchased while we were there. I have selected a few recipes to share with you from past UNC basketball players and staff members. I hope you enjoy these selections.

Crabmeat Canapes

Submitted by Michael Jordan, UNC alumni and member of the 1982 NCAA championship team

1 stick butter, softened

15 ounces sharp Cheddar cheese, shredded

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. Stir in crabmeat. Spread on 12 halves of muffins and cut into fourths. Bake at 350 degrees for 10 to 15 minutes. Serve, or may be frozen and baked when ready to serve.

Seafood and Broccoli Quiche

Submitted by Dudley Bradley, the basketball MVP of the 1979 ACC tournament

1 pound medium shrimp, peeled

1 pound scallops

1 bunch broccoli, chopped

1 bunch scallions, chopped

1 stick butter or margarine

Seasonings to taste, such as Season-All, pepper and 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. Dice scallions. Sauté shrimp, scallops, broccoli, and scallions with butter 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 an hour at 400 degrees.

Oriental Grilled Chicken

Submitted by Bob Young, member of the 1957 NCAA championship team

4 chicken leg quarters, cut into leg and thigh portions

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 serving

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 charcoal for grilling or start gas grill. Grill chicken, turning frequently until cooked through and done. Transfer to platter and serve with orange slices.

Spiced Ground Meat

Submitted by former head coach Dean Smith

1 pound lean ground lamb

1 pound beef ground round

2 slices firm white bread, crusts 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

1/2 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 on both sides and barely pink in the middle. Makes four to six servings.

Stewed Chicken and Dumplings

Submitted by Phil Ford, former assistant basketball coach and National and 1978 ACC Player of the Year

1 (4 pound) stewing hen

1 1/2 cups flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/4 cup shortening

1/2 cup milk

Cut hen into serving pieces and place in a large saucepan. Cover with salted water. Cover pan and cook until chicken is tender and meat begins to fall from bones. While chicken is cooking, combine flour, salt and baking powder. Cut in shortening until mixture is the size of small peas. Add milk and mix well. Turn out on lightly floured board and knead lightly. Roll out to 1/8-inch thickness, cut into strips. (Have broth boiling when dropping strips in.) When chicken is tender, drop strips into the broth. Cover and simmer for 20 minutes. If you prefer, you may skin the chicken and remover the meat from the bones, add the dumpling strips to the broth, then add the cooked chicken back to the pan.

I hope you had fun with the tournament. We sure did at our house and with friends. I would never want to rub it in anyone's face, but I did come out in first place among all of our brackets. Our 10-year-old son shook my hand and congratulated me, turned and walked away mumbling something about being beaten by a girl; I just smiled.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to smcclanahan@semissourian.com or to P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes have not been tested by the Southeast Missourian.