WOMAN BEHIND the 2011 ROOKIE OF THE YEAR

Matt Panure
Mid American Stock Car Series
February 21, 2012

NAME: Stephanie Church

HOMTOWN: Waukesha, WI

RACE TEAM OR MID AM AFFILATION: Dan Church racing #9 & 89

TEAM POSITION: WIFE

YEARS INVOLVED IN RACING: 12

HOW YOU GOT INVOLVED IN RACING: Dan was racing at Lake Geneva when we met at the end of race season. He then went back to dirt so I consider my first home track Hales Corners where he raced a dirt modified.

RACE DAY POSITION OR DUTIES: Moral support!

FAVORITE EXPERIENCE: Traveling with Mid-Am over the past few years. We are surrounded with such a fun group of people. It makes for very interesting trips! Also Dan getting fast time this year on my Birthday at my favorite track Dells Raceway Park and his first win a Slinger in 2011 where he had been chasing that win for soo long. After the 1st one a couple more followed.

WORST EXPERIENCE: IRP – We were all so exhausted from Grundy and both cars got a lot of damage. It was an awesome experience to go to the track but it ended badly. It is always scary to see the one you love and father or your children get involved in an accident where they could potentially be hurt.

HOBBIES: Working out and chauffeuring our 4 girls to all their functions/activities, keeping up with racing and everyone else crazy schedules..doesn’t leave much time for me.

PETS: Church FamilyChurch Family Do the 4 kids count as animals?!?

CAREER: Dan and I run a Property Maintenance company. I do all the bookkeeping, payroll, accounts payable and receivable.

Recipes:

BUFFALO CHICKEN SOUP
serves 2 as a meal, 4 as a starter

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded
2 tablespoons olive oil
1 sweet onion, diced
2 garlic cloves, minced
1 tablespoon flour
32 ounces low-sodium chicken stock
1/3-1/2 cup buffalo wing sauce
1/3 cup freshly grated cheddar cheese
1/4 cup freshly grated parmesan cheese
sliced whole wheat baguettes, toasted with parmesan cheese
sliced green onions, crumbled gorgonzola and cilantro for topping
Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.

CARAMEL CRISPY TREATS

1 (14 oz.) bag Kraft caramels
2 tbsp. butter
2 tbsp. water, cold
8 c. Rice Krispies
Microwave caramels, butter and water in 1 quart glass bowl on high 1 1/2 minutes or until smooth, stir every minute. Pour over cereal; toss until well coated. Press into greased 13 x 9 inch pan. Let stand until firm. Makes 5 dozen.
Conventional: Melt caramels with butter and water in heavy saucepan over low heat stirring until smooth. Continue as directed.