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What's cooking at TTC?
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A Taste of Home Cooking was held at Tennessee Technology Center recently, and was a hit with both teachers and students, as it served as a fundraiser for the SkillsUSA competition. The tasty day was organized by SkillsUSA advisor Deborah Womack, fellow staff members and students. 
Students who enroll at TTC-McMinnville full time are enrolled in SkillsUSA membership. The national organization helps students attain career skills, helps build confidence and leadership, as well as prepare for their future.
At the USASkills competition, students can compete in areas of their career choice, earn scholarships and become officers in the organization up to a national level. The state competition will be held in Chattanooga in April, with the national competition in Kansas City in June. TTC-McMinnville has had some silver and bronze winners at the events, and students have also won the Presidential Volunteer Service Award.
The fundraising results will assist students with various expenses required to attend the competitions and conferences. During this event, a silent auction was also held featuring items donated by faculty and students.
Special guests attending the Taste of Home Cooking event were Dwayne Pendergraph and Trey Cornett, both students in the welding class who competed at last year’s state competition. 
Mike Garrison, coordinator of student services at TTC, really enjoys a hot bowl of soup just about any time of the year.
“I like most kinds of soup, and this day is wonderful, because I can try different kinds,” said Garrison. “This is a good example of people working together for bettering a great cause.”

Santa Fe Soup
Donna Thompson

2 pounds ground beef
2 cans black beans, drained
2 cans light red kidney beans, drained
2 cans chili hot beans
2 cans white shoe peg corn, drained
2 large cans diced tomatoes
2 cans Ro-Tel tomatoes
2 packages taco seasoning mix
2 packages ranch dressing mix
2 1/2 cups water

Brown ground beef and drain. Add all cans, water, taco seasoning and ranch dressing mix to the ground beef. Simmer up to two hours and serve with garnishes.
Suggested garnish: shredded cheddar cheese, sour cream, tortilla chips or corn chips

Cheesy Chive Potato Soup
Deborah Womack

1 cup Velveeta cheese, cubed
1/2 cup cheddar cheese, cubed
1/2 cup Italian garlic cooking cream
4 tablespoons chives
1 tablespoon Mrs. Dash’s onion and herb mix
3 cups shredded potatoes
4 bacon strips, cooked and crumbled
3 cups milk
1 cup half and half
2 tablespoons butter

Cook shredded potatoes in 1 cup water and butter until tender, then place in crock pot. Add milk and half and half; bring to boiling. Add chives, Mrs. Dash’s mix and bacon. Stir cooking cream and Velveeta together until well mixed; add to crock pot. When all ingredients in the pot begin to boil, stir in cheddar cheese, add salt and pepper to taste if desired. 

Green Chili Chicken Cheddar Cheese Soup
Wildred Vidrine

1 1/2 quarts water
1/2 cup chopped onions
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, chopped
1 cup chicken broth
2 cups milk
1 can Campbell’s Cheddar Cheese Soup
2 cans Campbell’s Fiesta Nacho Cheese Soup
2 large cans of chicken
3 diced medium potatoes
1 can green chili

In a large pot, add water, onions, butter, salt, pepper and garlic. Cook until onions are tender. Add chicken broth, milk and cheddar cheese soup. Cook over low heat. Add cooked chicken, potatoes and green chili. Cook to taste.
Serve with rice and Italian or French bread if desired. 

Trish’s Sugar Cookies

1/2 cup softened butter
1 cup sugar
2 tablespoons evaporated milk
1 egg
1/2 teaspoon vanilla
2 cups self-rising flour

In a large mixing bowl, cream butter and sugar. Add milk, egg and vanilla. Mix well. Add flour gradually. Chill dough before rolling out and cutting into various shapes. Bake in a preheated 350 degree oven until edges of cookies are slightly brown — approximately 8-10 minutes. Do not over bake. Move to cooling rack.
Decorate with icing recipe below or your favorite buttercream frosting, sprinkles as desired. Makes approximately three dozen cookies. 

Icing:
1 cup shortening
1/2 cup softened butter
Dash of salt
1 teaspoon vanilla
1 teaspoon butter flavoring (optional)
8 tablespoon milk
2 pounds sifted powdered sugar

Pour powdered sugar in a large mixing bowl. Make a well in the center. Put remaining ingredients in well. Mix with mixer until smooth. Do not over beat or the icing will have air bubbles. Recipe will make stiff icing.
Add additional milk a spoon at a time to thin to desired consistency.