Jake Drum

Rosemary Chicken Casserole

4-6 chicken thighs (skinless if low

fat)

4-5 potatoes quartered

2 onions quartered

1/2 pound green beans

4 garlic cloves pressed or sliced

1 1/2 tsp rosemary

Place all ingredients in a large

baking pan lined with foil. Cover

and cook at 375o for 1 1/2 hours.

Low Fat Easy French Fries

1 potato per serving

Cut potatoes with skins into wedges. Cover

cookie sheet with foil. Spray thoroughly with

cooking spray (alt: toss potatoes in olive oil).

Before cooking, salt potatoes. (Alt: use

cayenne pepper, rosemary, dill, garlic,etc.)

Cook at 425o for 1/2 hour until browned on

both sides. (Alt: cook partially microwave

before placing in oven for quicker results.

Mushroom Garlic Pork Chops

4-6 boneless center or sirloin cut pork chops

Cream of mushroom with garlic soup

1/2 cup of water

Goya Adobo seasoning (alt: garlic powder)

1 tsp olive oil

In a large frying pan, cook pork chops in olive oil at moderate heat

until lightly browned on both sides. Season liberally on both sides

with Adobo seasoning. Add soup and water. Reduce heat to low.

Cover. Cook about 20 minutes or until done. Serve with applesauce

and potatoes topped with soup from frying pan.

Matt McGuire

Chicken Cordon Bleu

4 large chicken breasts

2 eggs

4 cups of bread crumbs

2 cups of flour

1/2 lb thinly sliced ham

1/2 lb sliced Swiss cheese

1/2 stick of butter

16 WOOD toothpicks

Preheat oven to 375o. Melt butter in a glass baking dish. In

three separate bowls, distribute your flour, bread crumbs and eggs

(beaten). Flatten the chicken breasts into slabs. To do this you may

want a meat hammer. If you don’t have one, I recommend using a

pan.Tenderize the chicken until it thins out. On each breast, layer

two slices of ham. On top of that, layer one (or more if you’re a fan

of cheese). Fold the breasts in half and use four tooth picks in each

breast to keep them sealed. Roll each breast in flour, then egg, then

the bread crumbs. Next place the breasts in your glass baking dish

and bake for about 20-25 minutes or until golden.

Lake Worcestershire Burgers

3 lbs ground beef

Bottle of Worcestershire sauce

Bottle of Adobo seasoning

Knead ground beef in a large bowl. After meat is well kneaded, create a

depression in the center. Fill the depression with a generous (by generous, I mean

almost disgusting) amount of Worcestershire sauce. In the center of that sprinkle

in your Adobo until it begins to create small islands in the Worcestershire sauce.

Take a short moment to admire your work. The subtle coastlines of your islands,

the beautiful mountains of meat which surround the lake… and look, there’s

children fishing. Oh how wonderful it is at Lake Worcestershire. Unfortunately,

you’re going to have to kill off all the inhabitants of this land. Now, again with

your hands, mix all of the meat, sauce and seasoning together. This will probably

take a few minutes to get it all done. Once it’s all mixed together, break off

12 equal pieces to get 12 1/4 lb burgers. Grill them, broil them or pan fry

them. When they’re done, add your favorite toppings. Oh, and a bun, don’t forget

the bun! They’re pretty juicy so watch out.

CHARLIE WIFF

Late Night Crunch

Bread

Pixie Stix

Webster’s Dictionary (unabridged)

Cap’n Crunch or “Cheap Store Brand Crunch”

If you want a boost with your late night coffee, and you have tough

gums, this is a tasty treat. Make this sandwich by laying your bread

down flat. It should be wonder-style white bread. Toss an ample

amount of Cap’n Crunch onto both sides. Now rip open four or five

Pixie Sticks and empty the contents onto your sandwich. Carefully

bring the two sides together and drop the Webster’s Unabridged

Dictionary on it. Consume with care.

Hang Over Egg Sammich

2 eggs

Some cheese

Bread

Butter

This is a great way to cure your hangover up on a Sunday morning (or

maybe a Tuesday morning). Break those eggs into a bowl and stir them up with

a fork before you toss them in a buttered skillet/pan over low heat. Scramble

them. Let the eggs congeal a little bit, then stir them around, keeping the solid

near the center and the liquid out to the side. For maximum bachelor-ness, use

the same fork for the scrambling you used for the stirring. Once they reach a

firm consistency, toss the eggs on some toast you should have waiting for the

occasion. Now is a good time to add cheese and any other condiments you like

on your eggs (salt, pepper, etc). Eat that with orange juice and tons of water.

Now don’t you feel better?

Libby Donnoe

Baked Pork Chops with Apple Raisin Stuffing

1 cup applesauce

1/2 cup water

2 tbsp margarine or melted butter

2 tbsp raisins

4 cups herb stuffing

4 boneless pork chops (3/4 inch thick)

Cinnamon

1 apple for garnish

Preheat oven to 400o. Mix applesauce, water, margarine,

and raisins. Add stuffing. Mix lightly. Spoon into 2-quart

shallow baking dish. Arrange chops over stuffing.

Sprinkle cinnamon over chops. Bake at 400o for 35

minutes or until chops are no longer pink. Garnish with

apple slices.

Mexican Pie

1 lb ground beef or pork

1/2 cup onion flakes or chopped onion

1 small can of chopped green chilies

1 small can of sliced black olives

1 can of corn

3 tbsp chili powder

1 tsp garlic powder

1 tsp sugar

8 oz shredded cheddar cheese

1 large can tomato sauce

Topping:

3/4 cup corn meal

2 cups water

1 tbsp butter

Preheat the oven to 375o. Brown ground beef and drain. Add the rest of the ingredients

except cheese and topping ingredients. Cook on low for about ten minutes. Add the cheese

and stir until melted. Pour into greased oblong pan. For the topping, combine water and

cornmeal in a saucepan and cook, stirring until it bubbles and thickened. Take off heat and

add butter until melted. Pour over pie and spread. Bake, uncovered, at 375o for

40 minutes. Cool for ten to fifteen minutes.

Jenny Rose

Chicken, Broccoli & Cheese Casserole

2 broccoli crowns (cooked)

3 chicken breasts (boiled)

2 cups rice (cooked)

1 cans cream of chicken soup

1/2 cup mayonnaise

2 tsp lemon juice

1 cup shredded cheddar cheese

Breadcrumbs

Preheat oven to 350o. Grease pan and put rice in bot-

tom. Then chicken, then broccoli. Combine soup, mayo,

and lemon juice and pour on top. Sprinkle with cheese

and then breadcrumbs over all. Bake for 30 minutes.

(Cover with tinfoil until hot (about 20 minutes) and

then remove to brown cheese slightly.)

Picnic Pasta Salad

16 oz tri-color spiral macaroni

Italian dressing

About 1 cup broccoli (cut into bite size pieces)

1 carrot (cut into thin circles)

Pepperoni (cut into small pieces)

Parmesan cheese

Cook macaroni, drain and rinse in cold water.

Cover with Italian dressing. (May refrigerate now

or continue.) Add broccoli, carrots and pepperoni.

Add more dressing and mix all together. Add

parmesan cheese and stir. Serve cold.

Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can cream of chicken soup

1 cup baking mix

1/2 cup milk

1 egg

Preheat oven to 400o. Mix vegetables,

chicken and soup in ungreased 9” pie plate.

Stir remaining ingredients with fork until

blended. Pour into pie plate. Bake 30

minutes or until golden brown.

Pizza Roll

May use pre-made pizza dough for this, if so,

skip to ***.

Dough: 1 package active dry yeast

1 cup warm water

1 tbsp sugar

1 tsp salt

2 tbsp oil

2 1/2 - 3 cups flour

Other ingredients:

Pizza sauce

Mozzarella cheese

Pepperoni

Parmesan cheese (optional)

Preheat oven to 350o. Pour warm water in a bowl and add yeast. Add sugar, salt, oil and stir until dissolved. Stir in flour, beat vigorously 20 strokes. Turn dough onto lightly floured surface. Knead lightly until dough is soft and satiny. Do not let dough rise.

***Spread dough onto cookie sheet. Spread pizza sauce down middle third lengthwise. Sprinkle mozzarella cheese and pepperoni on top, and parmesan cheese if desired. Cut slits on sides of dough with kitchen scissors. Then alternately fold pieces over center third in criss-cross fashion. Bake for 20-25 minutes, or until golden brown.

Jennifer Hilburger

E Z Fudge

1 cup crunchy peanut butter

1 12 oz bag chocolate chips

3 cups mini marshmallows

Combine peanut butter and chocolate chips in large

bowl, heat in microwave for 1 minute. Stir, and blend

together. Stir in marshmallows. Pour into foil lined

square pan, chill in refrigerator until set. Cut into 1”

squares.

Megan Lawler

So you wanna be a chef?

Moving into the new pad soon? Want to grow up and show up

your housemates? You really don’t have a chance with that chick,

but maybe if you can show her your cooking skills…?

If you’re just ready for a cooking challenge, try these:

Home Made Perogies

Dough:

2 1/2 cups flour

Pinch of salt

2 eggs (beaten)

1/2 cup of water

2 tbsp butter

Melt butter, mix with eggs and salt, then add flour and slowly add

water while mixing. Mix until consistency is of uncooked pie

crust. On wax paper with flour roll our dough and cut into 2”

circles. Set aside.

Filling:

1 lb red potatoes, washed and boiled for 20-30 minutes or until

tender (can insert a fork and the potato does not stick to fork)

1/2 cup milk

1 stick of butter

Cheese (one pound grated)

Onions (if you like them)

Chives (if you like them)

Bacon (if you like it)

Mash potatoes (by hand or with mixer) mix in the milk and butter

(and other ingredients)

Put mashed potatoes on the circles of dough and then cover with

second circle. Pinch edges together to complete.

Can, freeze, boil, pan fry, or deep fry.

Wrap it up

Looking for an “on the go” lunch? Want to impress someone by making an

unusual dinner? Maybe you’re just plain hungry! Whatever the case maybe,

wraps are a must-try; portable, easy to make, healthy and inexpensive,

wraps receive the all around gold medal.

Spinach Wrap

Flour tortilla

Frozen spinach thawed and drained

Cream cheese

Tomato, sliced

Salt to taste

Thinly spread cream cheese across tortilla. Layer spinach and tomato,

adding salt to taste. Wrap it up and enjoy!

Other wrap ideas

*use whole wheat tortillas

*try avocado instead of cream cheese

*wrap up scrambled eggs and beans for a breakfast burrito

*microwave your favorite grated cheese and salsa in a wrap for a quick

quesadilla

Who doesn’t love a cookie?

When wafting vapors of these delicious treats grab your hall mates by the nose,

dragging them to the lounge to inquire, “What are you cooking?” just remember…no

one said you have to share.

Chocolate -Chocolate Chip Cookies with Butterscotch Chips

1 cup butter, softened 1/2 tsp salt

1 cup white sugar 1 tsp baking powder

1 cup packed brown sugar 1 tsp baking soda

2 eggs 2 cups semisweet chocolate chips

1 tsp vanilla extract 2 cups butterscotch chips

2 cups all-purpose flour 4 oz milk chocolate, grated

Mix all ingredients except flour and chips in bowl. Slowly add flour until all is in.

Hand mix the chips and chocolate into the batter. Cook at 350o for 10 to 12

minutes or until golden brown. Cool and enjoy!

Charlie and Sue Wiff

Fruit Cobbler

Arrange in a square 9 x 9” or 9” round or glass

casserole dish: 3 cups of cut up fresh fruit

(peaches, blueberries, apples, etc)

Sprinkle fruit with a mixture of:

2/3 cup sugar

2 tbsp flour

1/2 tsp cinnamon

Dot with 2 tbsp butter if desired

Sift together into bowl:

1 cup flour

2 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

Add:

1/3 cup cooking oil

3 tbsp milk

1 egg

Stir with a fork until blended – do not overstir.

Drop by spoonfuls over fruit. Or, spread over

fruit.

Bake 25 – 30 minutes at 350o.

For larger recipes (2x), use 13 x 9 x 2” and bake

40 – 50 minutes at 350o.

7 Layer Bars

1/2 cup butter

1 cup crushed graham crackers

1 cup coconut

1 cup butterscotch chips

1 cup chocolate chips

1/2 cup chopped nuts

1 can sweetened condensed milk

Melt butter in 9 x 13” pan in 350o oven.

Sprinkle each of the remaining ingredients in

layers over the top, pouring milk lastly over top

as evenly as possible. Bake at 350o for

25 minutes. After removing from the oven, cut

around the edges. Cool 1 hour. Cut into bars.

Makes 9x13” pan.

Fruit Pudding Salad

1 package vanilla pudding, the cook type

1 2/3 cup fruit juice - pineapple, orange, or mix of

both

Cook the above on stove top until boiling, stirring

continuously. Let cool.

2 - 1 pound cans of chunk pineapple

3 cans mandarin oranges

3 fresh oranges, peeled and segmented

2-3 bananas

Green grapes as desired

1 jar maraschino cherries

Mix fruit with cooled cooked pudding and chill. Add bananas just before serving. Serves 10 - 12.