Danny’s World Famous Cheese Dip

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2 pounds Velveeta cheese

1 pound ground beef, cooked and seasoned with salt and pepper, drained

1/2 pound sausage, cooked and drained

1 can Old El Paso refried beans (optional)

1 can Rotel tomatoes

Cut up Velveeta and place in crock pot with ground beef, sausage, refried beans and tomatoes. Cook on high, stirring occasionally. Turn on low after cheese has melted. Enjoy with tortilla chips.

Source: Danny Manning, KU men’s basketball team, 1984-1988. Inductee into KU Athletics Hall of Fame.

Best Spinach Artichoke Dip

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10 ounces frozen chopped spinach

2 teaspoons butter

1/2 cup butter, melted

4 ounces cream cheese, softened

2/3 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1/4 cup Parmesan cheese

4 ounce-can artichoke hearts

1/4 cup onion, finely chopped

2 teaspoons lemon juice

1/2 cup heavy cream

1/2 teaspoon pepper

Preheat oven to 350 degrees.

Cook spinach according to directions on package and drain well. Rinse artichoke hearts, drain and chop coarsely. Saute onion in 2 teaspoons butter until transparent, and set aside. Mix cream cheese with 1/2 cup melted butter, and then combine spinach and artichoke hearts. Add mozzarella cheese, 1/2 cup Parmesan cheese, heavy cream, lemon juice, sauteed onion and pepper. Mix well. Place mixture in 8-inch by 8-inch casserole dish. Bake for 30 minutes. During the last 15 minutes of baking time, top with additional 1/4 cup of Parmesan cheese. Serve with tortilla chips.

Source: Tiffany Kruggel, KU women’s golf team, 1999-2003.

Tortilla Soup

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1/2 stick of margarine

1/4 cup oil

1 large onion, diced

1 fresh jalapeno, seeded and chopped

4 garlic cloves, minced (or garlic powder)

2 large carrots, diced

6 ribs celery, diced

1 pound raw, boned chicken, diced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon lemon pepper

3 teaspoons hot sauce

1/2 cup flour

1 14-ounce can tomatoes

4 10.5-ounce cans chicken broth

8 corn tortillas cut in strips, or lightly salted, bagged tortilla chips

garnish of sour cream, grated cheese

Heat margarine and oil in large kettle and saute onions, jalapeno, garlic, carrots, celery and chicken. Simmer. Combine with cumin, chili powder, salt, lemon pepper, hot sauce and flour. Add tomatoes and chicken broth. Simmer at least 1 hour. Put a few tortilla chips in bottom of individual soup bowls and add sour cream. Spoon soup over and top with grated cheese.

Source: Tracy Bunge, Kansas University head softball coach, 1997 to present; KU softball player, 1983-1986; and inductee in Kansas University Athletics Hall of Fame.

Shrimp Creole

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1/4 cup vegetable oil

1 cup green bell peppers, seeded and chopped

4 cups plum tomatoes, peeled, seeded and chopped

1 cup water

2 pounds large shrimp, peeled and deveined

2 tablespoons flour, mixed with 1/4 cup cold water

6 cups cooked white rice

1/2 cup green onions, chopped

2 cups onions, chopped

1 cup celery, chopped

1 tablespoon garlic, chopped

salt and cayenne powder, to taste

2 bay leaves

In a large saute pan, heat oil. When oil is hot, add onions. Saute from 2 to 3 minutes. Season with salt and cayenne powder. Stir in peppers and celery. Saute for 2 minutes, or until vegetables start to wilt. Stir in tomatoes and garlic. Saute for 2 minutes. Season vegetables with salt and cayenne. Stir in 1 cup water and bay leaves. Bring liquid to a boil and reduce heat. Simmer for 20 minutes. Add shrimp and saute from 2 to 3 minutes. Stir in flour mixture and simmer for 2 minutes, or until sauce starts to thicken. Stir in green onions. Check seasoning. To assemble, mound rice in the center of individual plates. Spoon the Shrimp Creole over rice. Garnish with chopped green onions.

Source: Lynette Woodard, KU women’s basketball player, 1978-81. Four-time Kodak All-American and two-time Academic All-American.

Simple Grilled Cheese

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2 slices bread

2 slices cheese

Put bread in toaster until it reaches desired darkness. Remove from toaster, and place slices of cheese between slices of bread. Place in microwave for 15 seconds, or until cheese is melted.

Source: Danny Lewis, offensive lineman on KU football team, 2001-2004.

Buttermilk Pie

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1 unbaked pie shell

2 cups sugar

4 tablespoons flour

1 teaspoon vanilla

1 stick margarine

2 eggs, beaten

1 cup buttermilk

1/2 teaspoon salt

Preheat oven to 350 degrees.

Melt margarine in a pan. Add other ingredients and stir well. Pour into unbaked pie shell. Bake at 350 degrees for one hour, until very brown. Serves eight.

Source: U.S. Rep. Jim Ryun, R-Kan., KU track and field, 1965-1969. Inductee into KU Athletics Hall of Fame.