(MSES)
C S E PUNN M O A C (C
) N O I T
Non-Profit Organization U.S. Postage PAID Permit No. 1339 Wichita, Kansas RETURN SERVICE REQUESTED
IN THIS (ISSUE) News from your class agent News From Your Class Agent 1 What’s New With You? 2 Alumni Spotlight: Mary Duncan 2 License Plates Now Available 2 Homecoming 2012 3 Inauguration of President Arant 3 Faculty Spotlight: Jay Johnson 3 Fall Alumni Events 4 From the Desk of Lisa Tilma 4
Hello everyone. I hope this newsletter finds you in good spirits and that life is treating you well! Instead of harping on some environmental atrocity in the news, or trying to convince you to do or stop doing something, I’d like to give you something you can actually use; something delicious.
Not many people are fans of Indian food. Most of the time, people cite the curry flavor as the main reason for their discontent. I think I might have found a way to remedy that dissatisfaction, with the help of www.allrecipes.com. Strawberry curry chicken
David VanSant, G’09/M’11 MSES Class Agent vansant@friends.edu
License Plate Update on Page 2
Ingredients: ¾ cup – Mayonnaise (I prefer Miracle Whip for its extra twang) ½ cup – Ketchup 2 tablespoons – Red Wine Vinegar 2 table spoons – Curry Powder 3 tablespoons – Dry Onion Soup Mix ¼ cup – Strawberry Jam 4 – Chicken breast thawed & cut into bitesized pieces
Directions: 1. Mix the mayonnaise, ketchup, vinegar, curry, onion soup mix, and jam in a bowl until it is smooth. 2. Place the bite-sized chicken in a 9x13 inch dish and pour the curry/jam mixture on top. 3. Refrigerate for one hour to marinate (although, it is best when refrigerated overnight). 4. Preheat your oven to 375 degrees. 5. Bake the uncovered dish for 20-25 minutes. The recipe called for it to be served over rice. However, I like it with baked potatoes. I hope you enjoy it as much as I do. Happy eating and God bless!