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Summer and fall classes will be offered in-person, blended, and online with COVID-19 precautions in place. No Risk Enrollment available now. All NWTC facilities are closed to the public until further notice. All campus resources are available by phone, chat, email or text.

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NWTC Blog

Posts from: March 2019

From the NWTC Kitchen: Boursin Stuffed Puff Pastry
From the NWTC Kitchen: Boursin Stuffed Puff Pastry
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Boursin Stuffed Puff Pastry Submitted by Chef David Crawford, NWTC Culinary Specialist Instructor 1 jar onion jam 4 Pieces bacon, cut into 1 inch pieces 1-9x9 sheet of puff pastry  5oz wheel Garlic and Fine Herbs Boursin cheese  1 egg, beaten (for washing pas...
Friday March 29, 2019
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From the NWTC Kitchen: Cream of Reuben Soup with Rye Croutons
From the NWTC Kitchen: Cream of Reuben Soup with Rye Croutons
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Cream of Reuben Soup   Serves: 8 large servings   If you love Reubens, you are sure to love this rich and creamy rendition of this popular sandwich in a soup!   Ingredients   5 cups chicken stock 1 pound cooked corned beef, chopped and trimmed of fat 8 o...
Friday March 29, 2019
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From the NWTC Kitchen: Copycat Shamrock Shake
From the NWTC Kitchen: Copycat Shamrock Shake
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Copycat Shamrock Shake INGREDIENTS 3 large scoops vanilla ice cream (about 1/4 c. each) 1/4 c. heavy cream 1/2 tsp. mint extract   6 drops green food coloring Whipped cream, for topping Maraschino cherry, for topping (optional)   DIRECTIONS In a blender...
Friday March 29, 2019
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Career Spotlight: Converting Specialist
Career Spotlight: Converting Specialist
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Robert Bauldry believes hands-on experience cannot be replicated in a text book. The NWTC Automation Engineering Technology alumnus shares how his hands-on education led to a career in the engineering field. Read more about Robert and his NWTC story.    
Monday March 4, 2019
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