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Contents

Introduction
I. Appetizers & Snacks
1. Spinach Dip
  Sunshine Carter
2. Is It Fall Yet Bars
  Grey Wiebe
II. Main Courses
1. Spaghetti Squash with Creamy Squash Sauce
  Mary Blissenbach
2. Amy's Chili
  Amy Drayer
3. Thai-Spiced Roasted Spaghetti Squash
  Jan Roseen
4. Mixed Tomato Cobbler with Gruyere Crust
  Jan Roseen
5. Create-Your-Own Mac & Cheese
  Tiffany Reichard
6. Patty's Stuffed Shells
  Bernadette Corley Troge
7. Dill Pickle Roast (With boiled red potatoes)
  Bernadette Corley Troge
8. ZRB - Zucchini, Rice and Beans
  Monica Winker-Bergstrom
9. Breakfast Burritos
  Kay Kirscht
III. Salads & Sides
1. Butternut Squash Cranberry Quinoa Salad
  Krista Brickbauer
2. Braised Collard Greens
  Meghan Lafferty
3. Irene's Macaroni Salad
  Jennie Burroughs
4. Berna's Sister N Law Salad
  Bernadette Corley Troge
IV. Bread
1. Swedish Tea Ring
  Nicole Masika
2. St. Martin's Table Bread
  Emily Marlow
V. Desserts
1. Aunt Greta's World Famous Peanut Butter Cake
  Greta Bahnemann
2. Spritz Cookies
  Jan Roseen
3. Ginger Cookies
  Jan Roseen
4. Pumpkin Chip Chocolate Cookies
  Jolie O. Graybill
5. Shortbread Cookies
  Jan Roseen
6. Orange-Chocolate Cookies
  Becky Adamski

University of Minnesota Libraries Staff Cookbook

Main Courses

three plates of cooked food — Photo by Lily Banse on Unsplash

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University of Minnesota Libraries Staff Cookbook Copyright © 2020 by Individual Authors. All Rights Reserved.

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