HER Cookbook

HER alumnae and current House members: please submit your favorite recipes for inclusion in this online cookbook!

Appetizers & Snacks

Soups & Salads

Entrees

Desserts

 

Creamy Spinach Feta Dip

Submitted by Melissa Carr Adeyanju, CAS 2008

Ingredients

  • 1 (8-ounce) carton plain low-fat yogurt
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 cup low-fat sour cream
  • 1 garlic clove, crushed
  • 1 1/2 cups finely chopped spinach
  • 1 tablespoon minced fresh or 1 teaspoon dried dill
  • 1/8 teaspoon black pepper
  • Fresh Dill (optional)

Directions

  1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
  2. Cover with additional paper towels, and let stand 5 minutes.
  3. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once.
  4. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper.
  5. Cover and chill.
  6. Garnish with fresh dill, if desired.

Notes
Yields two cups!

 

Spinach Squares

Submitted by Betty Athansoulas, CAS 1961

Ingredients

  • 4 tbsp butter
  • 3 eggs
  • 1 cup flour
  • 1 cup milk
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 lb mild cheddar cheese, grated
  • 2 pkg (10 oz each) frozen, chopped spinach
  • 1 tbsp onion, finely chopped

Directions

  1. Melt the 4 Tbsp butter in the bottom of a 9″ x 13″ x 2″ pan. Set aside.
  2. Beat eggs together in a large mixing bowl. Add flour, milk, salt and baking powder to the beaten eggs and mix well.
  3. Add the drained spinach, chopped onions and grated cheese to the egg mixture in Step 3 above, mixing well.
  4. Spoon mixture into the pan that’s been coated with melted butter in Step 1 and spread evenly over the pan.
  5. Bake at 350 degrees for about 35 minutes. It will be slightly brown around the edges. Cool for 45 minutes before cutting into squares.

Notes
May be frozen and reheated.

 

Crab Dip

Submitted by Submitted by Betty Athansoulas, CAS 1961

Ingredients

  • 1 can (8 oz) crab meat (or fresh crab)
  • 1 bar (8 oz) cream cheese
  • 1 small onion, finely chopped
  • 1 tbsp chopped onion
  • 1-2 tbsp lemon juice
  • Cayenne (to taste)
  • Paprika

Directions

  1. Hand mix together onion, cream cheese, crab meat, lemon juice and cayenne.
  2. Place mixture into oven-proof dish. Sprinkle the top with paprika.
  3. Heat at 350 degrees until hot and bubbly around the edges.

Notes
Serve with crackers – Town House are a good choice.

 

Cheddar Bacon Ranch Pulls

Submitted by Mary Pike, SED 2007

Ingredients

  • 1 unsliced round loaf of sourdough bread
  • 8-12 oz. cheddar, thinly sliced
  • 3 oz bag Bacon Bits
  • 1/2 cup butter, melted
  • 1 tbsp. Ranch dressing mix

Directions

  1. First, cut the bread going both directions. You’ll need to use a sharp bread knife for this and make sure you don’t cut through the bottom crust. It should still be in one piece!
  2. Now place the slices of cheese in between the cuts of bread. Then sprinkle the bacon bits on top making sure they fall in between the cuts, too.
  3. In a small bowl, mix together melted butter and ranch mix and whisk until blended. Pour the butter/ranch mix over the bread and wrap the entire loaf in foil.
  4. Place on a baking sheet {with edges} and bake at 350 for about 15 minutes. Unwrap and discard foil. Bake for an additional 10 minutes or until cheese is melted.
  5. Now place on a platter and dig in… or if you’re like me, don’t wait for all that and just eat it right off the pan!

Notes
This was a big hit at the 2012 HERAA Valentine’s Day Tea and placed on this list at the request of several alumnae and house members. Adapted from this recipe site.

Okonomiyaki (Japanese Cabbage Pancake)

Submitted by Geraldine Lai, COM 2014

Ingredients:

1 1/2 cups thinly sliced napa/chinese cabbage

3 eggs, lightly beaten

3/4 cup all-purpose flour

3/4 cup water

2 tsp soy sauce

1 tsp vegetable oil

1/4 tsp sesame oil

Directions

In a large bowl, mix cabbage, eggs, flour, water, soy sauce, and any additional ingredients.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook until the bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through.
Drizzle mayonnaise and okonomiyaki sauce (or vegetable-fruit tonkatsu sauce which is found in some Asian grocery stores). Optional: top off with shredded seaweed or Japanese bonito flakes.

Notes

1) Okonomiyaki means “grilled as you like” in Japanese and is meant to be very flexible in terms of extra ingredients. Have fun with it! You can add zucchini, carrots, corn, tofu, chicken, squid, cheese, and much more. Whichever ingredients you choose to add, make sure to shred or chop them into small pieces so they’ll cook evenly with the cabbage mixture.

2) For vegan pancakes, feel free to substitute the eggs with tofu. Even simply omitting the eggs would be fine.

3) Makes about 6 pancakes.

Wilted Kale and Roasted Sweet Potato Salad

Submitted by Rebecca Martin, COM/CAS 2007

Ingredients

  • 1/4 cup well-stirred tahini
  • 2 tablespoons water
  • 3 tablespoons lemon juice
  • 1-2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 2 lbs sweet potatoes, peeled and sliced into coins
  • 3 garlic cloves, sliced
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 lb kale, stems and center ribs discarded and leaves very thinly sliced crosswise

Directions

  1. Preheat oven to 450°F with rack in upper third.
  2. Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more.
  3. Meanwhile, blend tahini, water, lemon juice, minced garlic and 1/2 teaspoon salt until smooth (Add a bit of water if sauce is too thick.)
  4. Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

Notes
Recipes yields 8 servings. This was a big hit at the Fall 2012 Alumnae Cook Night at the House and placed on this list at the request of several house members. Adapted from this recipe site.

 

Tomato Basil Soup

Submitted by Melissa Carr Adeyanju, CAS 2008

Ingredients

  • 6 tbsp olive oil
  • 4 large carrots, peeled & diced
  • 1 large onion, sliced
  • 1 tbsp dried basil, crushed
  • 3 28-oz cans whole peeled Roma tomatoes
  • 1 quart chicken broth
  • 1 pint heavy cream
  • salt and pepper to taste

Directions

  1. In a large, heavy saucepan, heat the olive oil over medium-high heat
    until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
  2. Add tomatoes and broth, bring to a boil, then reduce heat and simmer
    20-30 minutes, or up to 45 minutes if time permits.
  3. After allowing soup to cool somewhat, puree in a blender or food
    processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the puree before returning to the pot.
  4. Stir in cream little by little over low heat, until desired texture is reached and soup is heated through. Season to taste with salt and pepper, and serve warm.

Notes
This recipe should be doubled to accommodate for 24 women. Can also be served with grilled cheese sandwiches for a filling meal!

 

Mushroom Pasta

Submitted by Montana Higo, SED 2005

Ingredients

  • 4 or 5 skinless, boneless chicken breasts (thigh meat is really good too, and cheaper, so use whichever you prefer, or even some of each if that’s what’s on hand)
  • 3 large onions, diced (Use 1.5 for meaty option, 1.5 for veg. option)
  • 9 or 10 cloves of garlic, pressed/minced (Use 4 or 5 for meaty option, 4 or 5 for veg. option)
  • 3 lbs of fresh button mushrooms, sliced (looks and tastes better if the slices aren’t too big, so if you buy pre-sliced mushrooms that tend to be pretty chunky, slice the slices again 2 or 3 times (Use 1/2 of these for the meaty option, and half for the veg. option.)
  • If budget allows, add a pound or so of enoki mushrooms too (3 or 4 packages), available from Super 88 or Korean grocery stores, such as Mirim in Allston (pick fresh ones that don’t look yellowed or too moist in the package), washed thoroughly and with the clumpy root material cut off and discarded.
  • 4 cups of strong chicken broth for the meaty sauce (can be the cheap kind, made by boiling water and dissolving in bullion cubes)
  • 4 cups of strong vegetable broth for the vegetarian option (not to be mixed with the chicken broth, obviously, and also can be made cheaply with veggie bullion)
  • 2 cups of cooking sake or white wine (Use 1 cup for the meaty sauce and 1 cup for the veg. sauce)
  • 5 or 6 tbs of flour each for the meat and veg. sauce
  • 4 lbs of pasta (rotini, fusili, or even plain old spaghetti is fine) (Use 2 lbs for meaty version, 2 lbs for veg)
  • butter and canola or olive oil

Directions

  1. Salt the chicken meat and pan fry it in a large skillet on medium heat using just 3-4 tbs of canola or olive oil. Turn over the chicken after it’s cooked on one side for 3 or 4 minutes, and then cover it and let it cook on the other side for 5-8 minutes, until thoroughly cooked. Remove from heat, and, after it’s cooled a bit, chop the chicken into small bite-sized bits to add to the meaty version of the mushroom sauce at the very end.
  2. Sautee the chopped onions and garlic in 2-3 tbs of butter and 2-3 tbs of olive oil. Set aside.
  3. Brown the sliced mushrooms in 2-3 tbs of butter and 2-3 tbs of olive oil, not stirring much so that they can actually brown rather than just steam
  4. Boil the chicken broth with 1 cup cooking sake and vegetable broth with 1 cup cooking sake.
  5. Add in the browned onions, garlic, and mushrooms–half in each pot.
  6. Reduce heat to low and whisk in flour a little at a time into each pot of broth to thicken it into a nice pasta sauce. This may take 5-10 minutes. Use a little more or less flour depending on how well the thickening process goes.
  7. Add the chopped chicken into the meaty sauce. Turn off heat.
  8. Boil the pasta.
  9. Mix the meaty sauce with half of the pasta and the veg. sauce with half of the pasta.

Notes
Let’s see, here’s a cheap and easy recipe that I sort of whipped together the other day based roughly on an online recipe. Goes well with garlic toast and a simple green salad on the side. Enjoy!

 

Sweet & Sour Chicken or Tofu

Submitted by Molly Miller, SAR 1990

I remember we could only use meat a few times per week. I wanted to make sweet and sour chicken but had to use tofu instead. I used a tempura batter to deep fry the tofu and everyone loved it! Not sure of the exact recipe.

 

Veggie Burrito Bake

Submitted by Clara Herrero, CAS 2006

Ingredients

  • 1 large clove and 1 1/2 tsp garlic (minced)
  • 1 medium onion (minced)
  • ¾ cup uncooked rice
  • ¾ teaspoon ground turmeric
  • 1 ½ cups chicken or vegetable broth
  • 16 cups fresh spinach (loosely packed)
  • 1 ½ teaspoons garlic (minced)
  • salt and pepper to taste
  • 2 cups cooked black beans
  • 1 tablespoon chili powder
  • 1 cup Monterey Jack cheese (shredded)

Directions

  1. Saute clove of garlic, onion, tumeric and uncooked rice in 1 tbs oil until onion is tender. Stir often.
  2. Add chicken or vegetable broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, let stand 5 minutes, fluff with fork.
  3. While rice cooks, heat 1 tbs oil in frypan on high heat. Add remaining garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together.
  4. Mix black beans and chili powder in a bowl.
  5. Layer ingredients as follows in a 2 quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach.
  6. Sprinkle cheese on top. (At this point, casserole may be tightly covered and refrigerated.)
  7. Cover and bake at 375F until sizzling, 45 minutes. Or heat in microwave about 10 minutes then let stand 5 minutes.
  8. Serve by spooning into warm flour tortillas.
  9. Optional garnishes: salsa, avocados, guacamole, sour cream, Tabasco pepper sauce, chopped fresh cilantro, lime wedges.

Notes
This recipe is from the cookbook Simply in Season. Recipe should be multiplied at least 4 times to serve 24.

 

Make Your Own Tacos

Submitted by Melissa Carr Adeyanju, CAS 2008

Layout the following ingredients buffet style and allow dinner guests to make their own tacos! And for dessert, fried plantains are inexpensive and delicious!

  • Lettuce, tomatoes, beans, meat, tofu, cheese, sour cream, rice, tortillas and salsa

 

Vegetarian Chili

Submitted by Rae Lathrop, CAS 2009

Ingredients

  • 3 1/4 large onion, thinly sliced
  • 2 packages of firm tofu
  • 2/3 cups chopped green pepper
  • 6 3/4 cans (16oz) kidney beans, rinsed and drained
  • 3 1/4 cans (14.5 oz) diced tomatoes, un-drained
  • 3 1/4 cans (6 oz) tomato paste
  • 1/4 cup and 1 tbs chili powder
  • 1 tbs and 2 tsp salt
  • 3/4 teaspoon dried oregano
  • /4 teaspoon ground cumin
  • 1/2 teaspoon rubbed sage

Directions
Stir ingredients; mix well. Transfer to an oven proof Dutch oven or greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.

Notes
I made this every semester! You just have to mix it up and put it in the oven to cook. Obviously the tofu could be beef and the original recipe asked for bacon, but we always had a veggie option. Super simple, yet delicious. I would pair with vegan corn muffins and a salad.

 

Pumpkin & Mushroom Lasagna

Ingredients

  • 4 cups chopped onions
  • 1 tablespoon extra-virgin olive oil
  • 6 cups chopped portabellos or other mushrooms
  • 1/4 cup chopped fresh sage leaves
  • 1 teaspoon salt
  • 1 cup vegetable stock
  • 2 eggs, lightly beaten
  • 3.5 cups canned pumpkin (or fresh!)
  • 3 cups ricotta cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3/4 lbs uncooked lasagna noodles
  • 1.5 cups crumbled ricotta salata
  • 1/2 cup grated pecorino cheese

Directions

  1. In a large pot, sauté the onions in the oil for 5 minutes.
  2. Add the mushrooms and sauté for another 5 minutes, until the mushrooms are somewhat wilted.
  3. Add the sage, half of the salt and the stock and simmer on low heat for 5 minutes. Set aside.
  4. In a large bowl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg, and the remaining salt. Set aside.
  5. Preheat the oven to 375°. Lightly oil a 9 x 13-inch baking dish.
  6. Dip out about 1 cup of the liquid from the sautéed mushrooms and pour it into the prepared baking dish.
  7. Cover the bottom with a layer of lasagna noodles arranged close together.
  8. Evenly spread on half of the pumpkin mixture.
  9. Spoon on about a third of the sautéed mushrooms and sprinkle with 1 cup of ricotta salata.
  10. Add a second layer of noodles followed by the remaining pumpkin mixture, another third of the sautéed mushrooms, and 1 cup of ricotta salata.
  11. Finish with a layer of noodles thoroughly moistened by the last third of the sautéed mushrooms.
  12. Evenly sprinkle on 1 cup of ricotta salata and top with the grated Pecorino.
  13. Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until the lasagna is bubbly, the noodles are tender, and the top is browned.
  14. Remove from the oven and let stand for about 10 minutes before serving.

Notes

Recipes yields 8-10 servings. This was a big hit at the December 2013 Alumnae Cook Night at the House and placed on this list at the request of several house members.

 

Walnut-Pesto Vegan Lasagna

Submitted by Rebecca Martin, COM/CAS 2007

Ingredients

  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup fresh basil leaves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • black pepper, to taste
  • 1/2 cup water
  • 1 cup marinara sauce
  • 4 oz uncooked lasagna noodles
  • 2 cups spinach
  • 2 cups tomatoes, sliced

Directions

  • Preheat oven to 375F. Coat a 9-inch square or a 10×8″” pan with cooking spray.
  • Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.
  • Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven. Bake for 50 minutes, until lightly browned.

Notes

Recipes yields 4 servings. This was a big hit at the December 2013 Alumnae Cook Night at the House and placed on this list at the request of several house members.

 

Honey-Siracha Chicken

Submitted by Geraldine Lai, COM 2014

From http://www.foodnetwork.com/recipes/honey-sriracha-chicken-wings-recipe.html

Ingredients:

For the Wings:
2 tablespoons vegetable oil, plus more for the pan
2 pounds chicken wings, split at the joints, tips removed
2 tablespoons unsalted butter, melted
1 teaspoon granulated garlic
Kosher salt and freshly ground pepper

For the Sauce:
5 tablespoons unsalted butter
1/3 cup honey, plus more for drizzling
1/4 cup Sriracha (Asian chile sauce)
1 tablespoon soy sauce
2 teaspoons fresh lime juice

Directions:

1) Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil.

2) Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.

3) Bake the wings until browned and crisp, 45 to 55 minutes.

4) Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.

5) Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.

Notes:

1) You can also use this recipe for thighs and drumsticks, but you might have to increase the amount of cooking time.

Oreo Truffles

Submitted by Jenny Gray, CAS 2012

Ingredients

  • One package of Oreo cookies (Regular, not Double Stuffed)
  • One 8-ounce block of cream cheese
  • Chocolate of your choice – dark, milk, white, etc.

Directions

  1. Take the entire package of Oreo cookies and grind them up in the food processor. You want the cookies to have a consistency of really fine sand when you are done – if there are chunks of Oreo than you will taste it in the truffle (Though that’ll still be delicious!)
  2. Add the entire block of cream cheese to the processor – mix until all the Oreo crumbs are incorporated with the cream cheese.
  3. Roll the mixture into balls and lay them out on wax paper. The larger the balls you make, the larger the truffles will be.
  4. Put the tray of chocolate balls into the freezer for 10-15 minutes.
  5. Melt the chocolate of your choice in a saucepan or double-boiler.
  6. Remove the tray from the freezer and cover all the Oreo balls with your melted chocolate.
  7. Stick the tray of chocolate covered balls back in the refrigerator or freezer until you wish to serve them.

Notes
You can adapt this recipe by using different types of chocolate to cover the truffles or you can buy a package of Mint Oreo cookies to make mint truffles!

 

Chocolate-crusted banana blondies

Submitted by Rebecca Martin, COM/CAS 2007

Ingredients

  • 1.25 cups butter
  • 200 grams chocolate wafer cookies
  • .25 cups light brown sugar
  • .5 teaspoon salt, plus a pinch
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 2.5 cups dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup white flour

Directions

  1. Heat oven to 375 degrees. Line a 9-by-13-inch baking pan with parchment, and grease with butter.
  2. Melt 1 stick of butter in a saucepan over low heat or in microwave.
  3. Put the chocolate wafer cookies in the bowl of a food processor and process to make fine crumbs. Add the light brown sugar, melted butter and a pinch of salt. Process until the mixture is the consistency of damp sand.
  4. Dump the mixture into the pan and press it into an even layer. Bake for 7 to 10 minutes, or until the surface is firm. Remove the pan and set aside.
  5. Reduce oven heat to 350 degrees.
  6. In a large skillet over medium heat, melt 12 tablespoons butter, then let it cook until the foam subsides and butter turns a deep nut brown, about 5 minutes. Cool.
  7. In a large bowl, whisk together bananas, eggs and dark brown sugar. Whisk in brown butter.
  8. In a separate bowl, whisk together flour and fine salt. Fold into batter. Pour the mixture over the prepared crust and spread evenly.
  9. Transfer pan to oven and bake until the top is firm and a toothpick inserted in the center emerges with a few crumbs attached (or clean) but not wet, 45 to 55 minutes. Cool completely on a wire rack; cut into 24 bars.

Notes

Recipe yields 24 bars. Adapted from this recipe. This was a big hit at the December 2013 Alumnae Cook Night at the House and placed on this list at the request of several house members.

 

Lemon-Blueberry Yogurt Loaf

Submitted by Geraldine Lai, COM 2014

From http://smittenkitchen.com/blog/2008/04/lemon-yogurt-anything-cake/ Adapted loosely from Ina Garten

Ingredients

1 1/2 cups + 1 tbsp all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 tsp grated lemon zest (approximately 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)
1/3 cup freshly squeezed lemon juice

Directions

1) Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2) Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

3) Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

4) When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Notes

1) You can substitute the vegetable oil with olive oil.

2) Makes one loaf

3) This recipe was requested from the 85th Annual Alumnae Tea.