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Homish Recipes

The Homish program brings recipes from home to the WVU dining halls. All Student Dining Committee members submitted a recipe that reminds them of home and will have their dish featured at one of the dining halls on select dates during dinner. View the recipes below.

Mimi's Mashed Potatoes

Submitted by: Clayton Hammond
Hometown: Bridgeport, WV
Featured at Café Evansdale on Oct. 23


  • 10 pounds white potatoes
  • 16 ounces Philadelphia cream cheese (room temperature)
  • 1 pound sweet cream salted butter
  • ¾ cup heavy cream (optional)


  1. Peel and cube potatoes.
  2. Boil the potatoes for 15 minutes and drain the water.
  3. Add half the potatoes to a large bowl, mix with half of the room temp cream cheese and half of the sweet cream salted butter, add salt and pepper, mix well with mixer.
  4. Add remaining potatoes, cream cheese, and butter to the bowl, mix while keeping cubes intact.
  5. Add ½ to ¾ cup of heavy cream to reach desired thickness.
  6. Serve!

No Bake Raspberry Cheesecake

Submitted by: Alec Jacobsen
Hometown: Friendly, WV
Featured at Café Evansdale on Nov. 15



  • 2½ cups graham cracker crumbs
  • 1½ cubes butter (melted)


  • 3 ounce package of raspberry jello
  • 1 cup boiling water
  • 1 cup sugar
  • 8 ounce package cream cheese (softened)
  • 2 teaspoons vanilla
  • 6 tablespoons fresh lemon juice
  • 1 can evaporated milk


  • 1 package frozen raspberries (thawed)
  • ½ cup sugar
  • 2-3 tablespoons lemon juice
  • 3 heaping forks of cornstarch (dissolved in water)


  1. Make the crust by combining the graham cracker crumbs and butter and press in a 9x13 pan.
  2. In a bowl, add the package of jello and boiling water and mix until dissolved. Put the mixture in the refrigerator and move on to the next step.
  3. Mix 1 cup of sugar into the softened cream cheese until smooth.
  4. Add the vanilla and lemon juice.
  5. Add the jello mixture to the cream cheese mixture and mix until smooth.
  6. Add the evaoporated milk, mix until smooth and gently pour into the graham cracker crust.
  7. Cool in the refrigerator until firm (at least 4 hours).
  8. Make the topping by cooking the thawed raspberries in a small pot of medium heat.
  9. Add sugar, lemon juice and cornstarch and bring to a boil for one minute or more.
  10. Pour the topping over the filling and cool in the refrigerator for at least 4 hours.
  11. Serve!

Italian Wedding Soup

Submitted by: Arthur Eason
Hometown: Smithsburg, MD
Featured at Hatfields on Jan. 25


  • 1 tablespoon olive oil
  • 1 pad of butter
  • 1 ¼ cups diced carrots
  • 1 ¼ cups diced yellow onion
  • 1 cup diced celery
  • 2 tablespoons minced garlic
  • 2 (32 ounce) cartons chicken broth
  • 1 ½ cup orzo pasta
  • 5 ounces frozen chopped spinach
  • 8 ounces frozen pre-cooked turkey meatballs
  • grated parmesan cheese


  1. In a 6 quart pot, add the olive oil and saute onions, carrots and celery. When the vegetables have almost completely softened, add the minced garlic and cook for an additional 1-2 minutes.
  2. Add both cartons of the chicken broth to the 6 quart pot and bring to a boil.
  3. While waiting for the broth to come to a boil, in a separate pan add a pad of butter and brown the meatballs. This step is optional but it adds to the flavor and texture of the meatballs in the soup.
  4. Once boiling, add the orzo pasta and reduce to a simmer. Cook the pasta until tender. Add the spinach and meatballs and heat until thoroughly warmed.
  5. Sprinkle each serving with with parmesan cheese and enjoy!


Submitted by: McKenzie Davis
Hometown: Daniels, WV


Exact measurements aren't provided because she always eyeballs things!

  • vegetable oil
  • chicken or lamb
  • jasmine rice
  • garlic
  • 1 white onion
  • 1 eggplant
  • 1 yellow squash
  • 1 zucchini
  • 1 potato
  • cauliflower
  • curry powder
  • cinnamon
  • 7 spice
  • salt
  • pepper
  • cardamom
  • turmeric powder
  • Daanon low-fat yogurt


  1. Dice the onions and lightly brown them in a pot with vegetable oil on medium heat. The oil should cover the entire bottom of the pot.
  2. Add the chicken to pot with onions, stir and cook until the outside of the chicken is cooked.
  3. Add spices: one handful of salt, lots of curry powder, about half as much turmeric as the curry powder, then season to taste. Stir and cook into chicken
  4. Add enough water to cover the chicken and onions and allow to boil.
  5. Cook rice on the side about 3/4s done in a pan with cardamom and garlic.
  6. During this time broil your vegetables in the oven with a light layer of oil until slightly brown. Everything should be soft but not burnt.
  7. Once your chicken is cooked, drain the water into a separate bowl.
  8. Layer the broiled vegetables over top of the chicken, then add the rice over the vegetables.
  9. Add water back into the pot. Do not stir! The water should cover the rice. You will know it is done when the rice is fluffy and fully cooked.
  10. Get a large pan and place it over top of the pot. Flip the pot upside down. Tap the bottom of the pot until you are sure the food isn't stuck. Pull the pot off, and allow the food to fall into the pan. It shouldn't be burnt.
  11. Serve with Dannon low-fat yogurt!

Shrimp Fried Rice

Submitted by: Rahat Arefy
Hometown: Damascus, MD

I’ve been cooking since I could barely see over the burner while standing on a stool. Some of my earliest memories are in the kitchen with my mom. Throughout this entire time, fried rice has been a dish that I’ve modified again and again, seeking to achieve what to me is the perfect flavor profile. This recipe is the result of that work. Over the years, this has caused this recipe to become more and more complicated but, while eating at a restaurant in LA’s Chinatown, I came to realize that what I needed wasn’t more complexity, but less. What you see here is the most recent iteration, simplified down to the basics.


  • 10 large shrimp (raw) – head and shell removed, deveined (top and bottom)
  • ½ cup short grain calrose rice
  • ½ teaspoon monosodium glutamate (very important, unless known MSG sensitivity)
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon roasted sesame seeds
  • ¼ teaspoon salt
  • peanut oil
  • sesame oil
  • 1 tablespoon butter
  • soy sauce
  • ¼ large white onion (diced small)
  • 1 green onion (finely chopped, including white portion if desired)
  • 1 egg (beaten)


  1. In a small pot, wash the rice 4-5 times, or until the water remains clear. Short grain calrose is relatively sticky, so it will need to be washed well for the stir-frying process.
  2. After washing and draining, combine the rice and water in a rice cooker and set it to cook. Wait for the rice to finish cooking before continuing.
  3. Heat up your pan of choice to a medium high heat. I prefer cast iron because it is otherwise difficult to get the heat required for the process on a home stove. The key to good fried rice is a lot of heat.
  4. Thinly coat the pan with a high smoke point neutral oil. Here, we use peanut oil.
  5. Lightly brown the diced onions, taking care not to burn them.
  6. After lightly seasoning the shrimp with msg, place them into the pan. After distributing, do not disturb. Allow them to slightly brown before flipping. After the other side slightly browns, move them to one side of the pan.
  7. This step must be done quickly. Add 1 tbsp of butter to the pan, and a little sesame oil. Before it burns, add in all the rice, and dump the spices listed above onto the rice. Mix the rice by flipping to avoid breaking the individual grains. Do not mix in the shrimp yet.
  8. After the rice is mixed, spread it into an even layer and allow it to experience high heat until it becomes hot to the touch. If you allowed the rice to cool after it was cooked, you will need to keep it moving or it will burn to the pan.
  9. Add soy sauce to taste, pouring it onto the surface of the pan, rather than directly onto the rice. Once again, mix by flipping. At this point, you can mix the rice and shrimp.
  10. After everything has been sufficiently heated and mixed, shove it all to one side of the pan. Then lightly oil the cleared side of the pan with peanut oil. Slowly pour in the beaten egg, taking care to not allow it to flow back into the rice. Scramble it.
  11. Mix in the egg using the same technique as previous step.
  12. Mix in the green onions.
  13. Serve in a bowl and eat hot!


Submitted by: Ashley Hansen
Hometown: Chicago, IL

Lumpia is a Filipino meal that my mother would commonly make for our family. Lumpia is similar to spring rolls but they are smaller and have a crunch. They are normally dipped in sweet chili sauce.


  • spring roll wrappers
  • ground pork
  • garlic
  • ginger
  • soy sauce
  • eggs
  • black pepper
  • cabbage


  1. Cut the spring roll wrappers into rectangular shapes.
  2. In a bowl, combine pork, garlic, ginger, cabbage, eggs, black pepper and soy sauce. Mix until everything is combined well.
  3. Place the rectangular wrapper in front of you and add about a teaspoon of the filling on the edge of the wrapper. Then roll the wrapper together by rolling the filling inside.
  4. Moisten the edge of the wrapper with water to finish rolling. This ensures it sticks together.
  5. Cook the lumpia by filling a pan with vegetable oil. Place the lumpia in the oil for a couple of minutes, the lumpia will turn brown on all sides.
  6. Add lumpia to a plate and dip in sweet chili sauce!