BETHANY'S PASSION |
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Matt Panure
Mid American Stock Car Series
August 20, 2012
Another "WOMA" Story
Name: Bethany Gannon
Hometown: Oak Creek, WI
Race Team: Gutknecht Racing #01 & #10
Years involved in Racing: 4 years
Team Position: Girlfriend/Crew
How I got involved in Racing: Ryan and I started dating.
Race Day Position or Duties: Keeping the boys in line!!!! I do not know much about cars but I help out whenever I can.
Favorite Experience: I have had many great experiences with this series! Getting to know everyone and becoming friends with a number of people involved in the series has been awesome! :) If I would have to choose my favorite its the races at La Crosse!
Worst Experience: Ryan and I getting into a screaming match about Cousins subs on our way to a race. (This worst experience is now one of the funniest). Lets just say we all know the Gutknechts are never late to the races and me turning back to ask Ryan if he wanted a sub really made us late!
Hobbies: Have always loved sports! (Softball, Basketball, Volleyball, Football, and now Racing!).
Pets: Hustler
Career: Graduated from the University of Wisconsin-Oshkosh with a Bachelors degree in Business Administration. (Double major in Marketing & Human Resources). I am currently in Sales & Marketing at Wristband Resources. We manufacture the wristbands that you wear at every race!
BETHANY'S RECIPES
*Grape Walnut Salad*
- 2 lbs red seedless grapes
- 2 lbs green seedless grapes
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 1 cup chopped walnuts or pecans
- 1/2 cup brown sugar
Directions:
1. Rinse grapes and pat to dry. In a large bowl, mix softened cream cheese, sour cream, white sugar, and vanilla. Add grapes to the cream cheese mixture and stir thoroughly to coat. Transfer to serving bowl.
2. Sprinkle brown sugar over grape mixture. Cover and refrigerate until ready to serve. Right before serving sprinkle nuts on top.
3. *The longer you chill the more the flavors will meld and the brown sugar will dissolve into the sauce. You can chill it up to 24 hours.
*Buffalo Chicken Dip:*
1 pound of boneless skinless chicken breast (or approx 2-3 large chicken breasts)
1 cup of ranch dressing ( Hidden Valley, Kraft, or Wishbone)
1 cup of Franks Original Red Hot (do not substitute this please)
1 8 oz block of cream cheese (do not use fat free, 1/3rd less fat OK)
1 package of fancy shredded sharp cheddar cheese (2 cups)
Directions:
Boil your chicken breasts on the stove in a medium to large sauce pan, on medium heat about 30 to 45 minutes or until cooked all the way through and pre heat your oven to 350 F While the chicken is boiling cut the cold cream cheese into cubes **and place them into an 11.5" x 8" x 2" Pyrex style baking dish lightly misted with buttered flavor Pam. Evenly sprinkle the fancy shredded cheese on top of the cream cheese cubes.
Pour the 1 cup of ranch and the 1 cup of Franks Red Hot on top of the cheesy mixture and place the dish into the oven uncovered for 7 to 10 minutes. You will want to stir the mixture after about 7 to 10 minutes and put it back in the oven and bake an additional 7 to 10 minutes and stir until mixture and cream cheese is well mixed together.
While the mixture is baking and your chicken is done boiling you will want to shred your chicken. The best way to do this is by putting the pan into the sink and running cold water over the chicken to speed up the process, once cooled you may hand shred the chicken into a bowl.
After the cheesy mixture is done baking and mixed together well you may now add the chicken, simply pour the chicken on top of the mixture, carefully stir the mixture well and cover with aluminum foil and bake an additional 20 to 30 minutes.
Once baked you can carefully pour into your serving bowl, garnish with green onion and celery and enjoy!
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