Texas State Technical College at Marshall Launches First Campus Cookbook
MARSHALL, Texas — Select faculty and staff at Texas State Technical College gathered on the Marshall campus on Friday to commemorate the release of its first on-campus cookbook.
“It’s All About Food: First Edition – Summer 2022” was developed by TSTC faculty members Brenda Murrell and Josh Stampley, both of the Drawing and Design program.
On Friday, members of the campus community prepared some of the recipes from the cookbook for a potluck. Some of the dishes included Banana Pudding, Doritos Salad, Enchilada Casserole and Pumpkin Cheesecake Swirl Bars.
“I’m proud to know that we have so many talented cooks on campus who are willing to share their recipes with us,” said Barton Day, TSTC’s Marshall Campus Provost.
Hannah Luce, Director of Planning and Special Events for TSTC’s Office of Career Services, made Buffalo Wild Wings Crockpot Pasta for lunch. She said the recipe was the one she originally found on the internet and added her special touches.
“It’s a family favorite in my house,” Luce said.
Cody Sutton, a dual enrollment representative on campus, contributed three recipes to the cookbook: Cajun Chicken Pasta, Chocolate Pie, and Peanut Butter Balls. He said the desserts are family recipes and he developed the pasta recipe himself.
“It was very filling,” Sutton said of the lunch. “I liked the beans. The peach cobbler was excellent.
Stampley said the cookbook came about after a discussion earlier this year with Murrell about cooking and recipes.
“We thought it would boost campus morale,” said Murrell, an instructor for the drafting and design program.
Murrell said about 50 recipes were contributed by TSTC staff and faculty members. Murrell and Stampley formatted, printed and bound the cookbooks.
This is the first cookbook on campus, but it won’t be the last.
“It’s going to be even bigger for the second one,” said Stampley, statewide chairman of TSTC’s drafting and design department.
To reserve a copy of the cookbook, contact campus at 888-382-8782.
For more information on TSTC, visit tstc.edu.
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