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West Virginia University Dining Services
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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

Ingredients

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

Instructions

  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

Ingredients

Crust:

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

Filling:

  • 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

Topping:

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

Instructions

  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

Ingredients

  • 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

Instructions

  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!

Flan

Submitted by: Rahat Arefy
Hometown: Damascus, MD
Featured at Café Evansdale on April 15

Ingredients

  • Ramekins
  • 1 or 2 tablespoons caramel (can be made using the dry method)
  • 1 ½ cups whole milk
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 6 eggs

Instructions

  1. Heat oven to 350 degrees F.
  2. In the saucepan, combine the milk, half-and-half, vanilla and sugar. Bring to a bare simmer over medium-low heat.
  3. Next, place 1 to 2 tablespoons of caramel into each of the ramekins. The caramel should come a few millimeters up the side of the ramekin.
  4. Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
  5. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
  6. Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
  7. Place the ramekins into the roasting pan. Evenly distribute the custard into the ramekins, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
  8. Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.

Maqluba

Submitted by: McKenzie Davis
Hometown: Daniels, WV
Featured at Hatfields on April 19

Ingredients

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

Instructions

  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!

Lumpia

Submitted by: Ashley Hansen
Hometown: Chicago, IL
Featured at Summit Café on April 22

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.

Ingredients

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

Instructions

  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!