2013 Team Recipes
This PDF is a team‑compiled recipe booklet created by Mike Stromsoe. It presents six distinct dishes, each with a complete ingredient list, precise measurements, and step‑by‑step cooking instructions. The recipes include a sweet pumpkin loaf, roasted Brussels sprouts, a chilled pimento cheese spread, muffin‑tin mac and cheese, a warm bacon‑cheese potato salad, and pumpkin‑pecan treats. For each dish the document specifies oven temperatures, cooking times, preparation techniques, and optional variations, making it a practical guide for team members to prepare and share these foods.
Topics
Pumpkin Loaf: Sweet Spiced Bread
Ingredient list and method for a moist pumpkin loaf baked in three loaf pans, featuring pumpkin puree, spices, and a sweet glaze.
Roasted Brussels Sprouts: Crispy Caramelized Veggies
Steps to trim, season, and roast Brussels sprouts at high heat until deeply browned, with tips for even browning and seasoning adjustments.
Pimento Cheese Spread: Creamy Chill‑Ready Dip
Preparation of a pimento cheese spread using cream cheese, garlic, onion, mayonnaise, Worcestershire and hot sauce, finished with shredded cheeses and chilled to thicken.
Muffin‑Tin Mac and Cheese: Baked Pasta Cups
A baked macaroni dish layered with cheddar and bacon‑gouda cheeses, topped with seasoned breadcrumbs, baked in a muffin tin for individual portions.
Warm Bacon‑Cheese Potato Salad: Hearty Side Dish
A warm potato salad combining boiled potatoes, crisp bacon, cheddar and bleu cheeses, onion‑vinegar dressing, and a brief stovetop finish.
Pumpkin Pecan Treats: Sweet Spiced Nut Snacks
A candy‑like treat made by coating pecans in egg whites, sugar, and spices, then baking low‑and‑slow until crisp.