Public Relations
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Webpage Manager
Elysian

Recruitment Officer
Whoopnickles

General Officers
Impaler
Taiberon

Appetizers & Snacks
Soups & Stews
Sauces & Marinades
Veggies & Side Dishes
Entrees

Vegetables & Side Dishes

• 4 lbs of fresh Green Beans
• 1.5 BOXES of Swanson Chicken Broth
• 1/4 stick of butter
• 2 TBSP fresh ground pepper
• salt to taste
• 1 lbs of MAPLE bacon
• 2x white onions
• 1/2 clove of garlic

1. Cut bacon into little squares and brown. You dont want soggy bacon, but you dont want it crispy burnt either.
2. Once the bacon has been on the burner for about 5 min, throw in the chopped onion.
3. Cook onion until transparent on the edges but still white in the middle.
4. Brown all this together and strain out all that grease and set it aside.
5. In a seperate bowl, mash garlic clove. Mash it so hard that it practically becomes juicy pile of nothingness. Set it aside.
6. Fill a large pot with the chicken broth, beanz, garlic, and bacon/onion mix.
7. Top it off with HOT water.
8. Toss in the butter, pepper and get your boil on for a good hour.

• 2 boxes frozen spinach
• feta Cheese
• cheddar Cheese
• bread Crumbs (Italian seasoned)
• olive Oil
• 4-5 eggs (optional)
• 2-6 TBSP fresh garlic
• Salt & Peppah

1. Turn stove to medium heat and place a moderate sized skillet upon said heat. Unleash enough of your olive oily goodness to coat the bottom of the skillet. Allow oil to heat.
2. Place half of the garlic on the skillet, so it begins to season the oil.
3. Thaw spinach. Either leave in refrigerator overnight or defrost in microwave if you're short on time.
4. Drain spinach and place in skillet, allow it to cook for five to ten minutes.
5. Add bread crumbs, cheeses, the rest of the garlic, and the salt & peppah. Cook for several more minutes, stirring frequently to incorporate flavors and melt cheese. Serve.
6. For optional breakfasty deliciousness, crack four eggs and scramble (season egg mixture using any spices: chili powder, salt & peppah, onion powder, garlic powder, etc).
7. Pour over spinach, cover skillet for thirty seconds. Open lid, stir mixture gently, and serve.

• 5 lbs potatoes
• 1/4th cup milk
• 1 Stick butter
• 1/4 cup Half n Half
• salt to taste
• 4 Tbsp fresh ground pepper

1. Peel potatoes 96%, leave a little skin it ads some texture and flava`.
2. When potatoes begin to boil throw in the fresh ground pepper and salt. This is important to wait for it to boil.
3. Strain, Mash.
4. Add Half n Half, butter and milk.

• potatoes (1-2 per person)
• sour cream
• chives
• bacon bits
• bleu cheese
• Frank's Buffalo Sauce

1. Heat oven to 325 degrees.
2. Take a pastry brush and lightly coat each potato with oil or butter. Salt and pepper the outside thoroughly, then place on a baking sheet and put in the oven.
3. Cook potatoes for 15-20 minutes, checking the outside periodically. When the skin is hot to the touch, it is time to take them out of the oven.
4. Turn the oven up to 425 degrees.
5. Cut each potato in half, and coat the exposed inside with another layer of butter/oil and seasoning. Place face down on the baking tray, and reinsert into the oven for 5-7 more minutes. Bottom of potatoes should be golden brown when you remove them the second time.
6. Using a melon baller, scoop out most of the inside of each potato, leaving a 1/2 centimeter to a centimeter of potato on each skin. Place all of your potato interior into a large bowl, and add other ingredients (minced chives, buffalo sauce, bleu cheese, and sour cream). Reserve a small amount of bleu cheese and some buffalo sauce to top with.
7. Take an electric beater, and beat the mixture like a redheaded step child. Cover and chill in refrigerator for 30-90 minutes.
8. Just prior to serving, heat potato skins in oven for 1-2 minutes, just long enough to get them hot again.
9. Divide chilled mixture evenly among the potato skins, and top with remaining bleu cheese and a few drops of buffalo sauce. Add a small sprig of rosemary or thyme to the top of each, if you're so inclined.

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