Rich Koszella, catering chef and MAP Café manager for Bon Appetit Management at Grove City College, shows a chicken with sun-dried tomatoes and cream sauce dish, one of several recipes in the winter edition of GCC's alumni magazine.

They've moved past ramen noodles and greasy pizza.

The alumni featured in the latest edition of Grove City College's magazine are cake decorators, restaurant owners and food lovers.

The winter volume of the magazine, GeDUNK, focuses on food and includes perforated recipe cards in an insert.

Amy Clingensmith, managing editor of the magazine, said the food theme hadn't been done before and she had a number of interesting stories collected.

Adding to the appeal, she said, is that Grove City College doesn't have a culinary or hospitality program.

Alumni records made it easy to find stories like that of Autumn Bupp (1994), of Harmony, who owns a cake bakery; and pastry chef Kimberly Hicks (1997) of Butler; and Nancy McDonnell (1978) co-owner of the Atria's Restaurant chain.

For curiosity's sake, the magazine also includes the favorite recipe of college President Daryl Jewell:chocolate cake.

JonErik Gremadnik, chef and general manager for the college's food service company Bon Appétit, said his recipe for chicken with sun-dried tomato cream sauce, is such a hit, he wasn't afraid to let out the secret.

8 boneless skinless chicken breast halvesFlourSaltPepperOilButter1 quart heavy cream1 whole onion, peeled3 bay leaves1 to 2 cups sun dried tomatoes, julienne or chopped¾ cup honey½ cup white wine, if desiredSimmer sauce on low heat until cream reduces slightly — about 20 to 25 minutes. Dredge chicken in flour seasoned with salt and pepper. Saute in ½ oil and ½ butter just to brown lightly.Place in baking pan and pour sauce over chicken. Cover with parchment paper and foil. Bake at 350 degrees for 45 minutes or until chicken reaches 165 degrees.Bon Appétit food service country

Vegetable oil2 cups paneer or extra-firm tofu, cut into 1-inch cubes2 cups finely chopped or pureed tomatoes10 ounces package frozen peas2 cups chopped onions1 teaspoon finely chopped fresh garlic2 tablespoons finely chopped fresh ginger2 teaspoons ground coriander1 teaspoon turmeric2 teaspoons kosher salt2 teaspoons garam masala1 teaspoon paprika4 tablespoon chopped fresh cilantro¼ to ½ teaspoon red pepper2 cups hot waterIn a large pan, wok or Dutch oven, fry the paneer/tofu to a light brown at medium heat in about 3 tablespoons oil. Toss frequently (and gently)to prevent sticking and burning. Remove to drain on a plate.Reheat pan to medium-high with 3 tablespoons oil. When oil is hot, fry the onions until light brown, stirring constantly.Add the garlic and ginger and fry and additional minute, taking care not to burn the garlic. Add coriander, turmeric, red pepper and paprika all at once, stirring rapidly.Immediately add the tomatoes. Cook until the mixture thickens (about 10 minutes), stirring often. Add the hot water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.Let sauce cool. Transfer to blender, food processor or immersion blender. Puree the sauce, leaving some texture. Return sauce to pan. Add peas, salt and paneer/tofu. Bring to a boil. Simmer, uncovered until peas are cooked (about 5 minutes).Let the dish rest at least an hour before serving. Even better, make it a day ahead, allowing the flavors to blend. Before serving, reheat and add garam marsala and chopped cilantro. Serve with basmati rice.Submitted by Scott Hatfield, staff chef, adapted from "Classic Indian Cooking" by Julie Sahni.

<b>Cake</b>1½ cup sugar1 cup butter4 eggs1 cup flour6 tablespoons Dutch processed cocoa1 cup miniature chocolate chips<b>Icing</b>1 cup butter4 cups powdered sugar1 cup cocoa powder2 tablespoons instant coffee12 tablespoons heavy cream2 teaspoons vanillaPreheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and mix well.Gradually add flour then cocoa. Stir in chocolate chips.Spread into two greased 8-inch square or round pans. Bake for 25 minutes and allow to cool before icing.To make icing, cream butter.In a small bowl, combine coffee and cream. Add powdered sugar and half of the cream mixture to the butter.Mix well, then add the cocoa powder and remaining cream. Add vanilla and mix for 1 minute. Spread between cool cake layers and over entire cake.Autumn Bupp, Class of 1994, owner Autumn's Cakes

<b>Base</b>1¾ cups butter5/8 cup sugar2½ teaspoons vanilla1 egg3 1/8 cups flour<b>Topping</b>1 cup granulated sugar1 cup butter4 tablespoons honey4 tablespoons milk3 cups toasted almondsCream the butter, sugar and vanilla. Blend in beaten egg. Add the flour, mixing only until combined. Refrigerate to set. Keep the dough wrapped until ready to work with it to avoid drying the surface.Preheat oven to 350 degrees. Roll the dough Z\v-inch thick, making a 10- by 14-inch rectangle.Line the bottom of a 15-by 10-by 1-inch baking pan with foil (or lightly grease the pan with nonstick cooking spray).Place the dough into the pan; if it should happen to break during the process, simply press it into the bottom of the pan.Prick the dough with a fork to allow steam to escape and avoid blisters. Bake 10 to 12 minutes or until slight browning occurs on the edges of the cookie base.For topping, bring the sugar, butter, honey and milk to a boil. Reduce the heat and cook until the mixture becomes frothy and turns a light caramel color; this should occur at about 230 degrees on a candy thermometer. Stir in the toasted almonds.Carefully pour the mixture over the baked dough in the pan. Spread the topping evenly over the dough with an offset spatula. Return to the 350 degree oven until the mixture fills the pan and bubbles all over, about 5 minutes. Cool on a wire rack until topping is set. Cut into squares and then into triangles.Kimberly Hicks, Class of 1997, pastry chef