Now that we are back to school, we have reunited with old friends, colleagues and are here to make new connections as well. In college we are brought together for several different reasons, one of those is to take part in the arena of socialization. To become a social crowd, we are often united by several elements, one of those being food. So back with high demand, I have more recipes for the average college student that won’t break the bank, send your kitchen through a typhoon or need subtitles to understand.
With the end of summer nearing and the start of fall appearing, what better way to start than with some barbecue items.
Beer n’ Brats
Warning: attempting to make brats without beer is a no-no.
6 brats
1 white onion, sliced
2 bottles of beer
sauerkraut
buns
condiments
In a large skillet add beer, onions and brats to pan and heat on medium until brats are gray in color and firm in texture. On either an outdoor grill or an indoor electric grill, finish cooking brats and onions until brats are no longer pink in the middle. Serve in buns with desired fixings.
Chili
1 lb. ground beef
1 lb. ground pork
1 can tomato sauce
1 can stewed tomatoes
1 can chili beans
1 can black beans
1 can kidney beans
1 8 oz. can of tomato juice
1 can sweet corn
1 packet chili seasoning
1 chopped small white onion
3-5 cloves garlic chopped
2 bottles of beer
sour cream
shredded cheese
In a large skillet, warm onions and garlic in oil 3-5 minutes on medium heat. Add ground beef and pork and cook until meat is no longer pink. In a dutch oven or slow cooker add the contents of this skillet. Add the tomato sauce and chili seasoning. Mix on low heat for 10-15 minutes. Now add the tomatoes, beans, juice, beer and corn to this. Let mixture cook for 45 minutes. Serve with cheese and sour cream.
Ambrosia
2 lb. yogurt
8 oz. cleaned strawberries
8 oz. cleaned raspberries
8 oz. cleaned, sliced kiwi
8 oz. drained pineapple
8 oz. mandarin oranges, drained
1 sliced banana
6 oz. shredded coconut
In a large bowl add all of the ingredients together except coconut. Cover and place in refrigerator for 15 minutes. Before serving, sprinkle with coconut.
Note: you can add blueberries, blackberries and sliced peaches too. If you want to remove certain fruits, go ahead.
This treat is best as a desert, snack or breakfast. Muffins or toast also compliments this well. This treat is the best for those who want to watch their weight and still have something sweet.
Lasagna
1 box lasagna noodles
1 jar Prego Sauce
1 lb. ground beef
1 lb. ground pork
3 bratwurst, sliced
8 oz. can stewed tomatoes
1 small white onion, chopped
3-5 cloves garlic, chopped
8 oz. ricotta cheese
8 oz. shredded mozerella cheese
8 oz. parmesean cheese
Pre-heat oven to 400 degrees. In a frying pan, lightly sautee ionins and garlic in olive oil. Add ground beef, pork and bratwurst and cook on medium heat until brown. Now add the sauce and tomatoes and continue on medium heat. Season with basil, black pepper, salt and bay leaves according to taste. At the same time in a large pot boil water and add noodles. Cook for 7 minutes. Drain and lay flat on paper towels. In a 9 x 13 inch baking pan, coat inside with olive oil. Remove sauce from heat and set on side. Place noodles on bottom of baking pan and add even layer of sauce. Add an even layer of ricotta cheese in moderation. Next add a later of parmesean cheese and mozerella cheese. Continue these layers until pan is filled or ingredients run out. Place pan in oven and cook for 45 minutes. Remove and let cool for at least 20 minutes.
Truck Driver’s Special
For those breakfest buffs out there, here’s a good way to wake up.
Start your coffee maker.
4 eggs
2 medium sized brown potatoes
1 cup milk
1 cup shredded colby jack cheese
1/2 small white onion, chopped
3 cloves garlic, chopped
4-6 breakfast sausages
4-6 pieces of bread
jam/jelly/peanut butter
In a small bowl crack eggs and beat evenly. Add milk, Lawrey’s Seasoning Salt and stir. Peel potatoes and grate into a seperate bowl with water. In a large skillet, heat oil, garlic and onion on medium heat for 8 minutes. Drain potatoes and add to skillet. In a seperate frying pan, heat butter until melted on medium heat. Add egg mixture and constantly stirring as to not allow any part to burn. At the same time, keep stirring the potatoes on medium high heat so that they do not burn. Add salt and pepper to taste. When the egg mixture is firming up, add cheese and continue stirring. In a small skillet, heat a few tablespoons of oil on medium heat and add breafast sausages. Cook until the centers are no longer pink or cold. When potatoes are sticky and translucent, they are ready to be served. Once the eggs are no longer runny they are ready to be served. Once items are ready to be served, toast some bread, garnish with your favorite topping and have a glass of milk, juice or coffee, but if you’re like me, have some of everything.
Now keep in mind that at the Chronicle, we do not promote the consumption of alcohol. The alcohol reccomended in the receipes are for cooking purposes and the alcoholic content is removed in the cooking process. The alcohol helps add flavor and texture to the meals.
Remember, just because we are all in college, doesn’t mean we have to eat fast food, junk food and convenience foods. Cooking just takes a little time, patience and a careful eye. And after you compare bills, you will find that taking the time to cook for yourself is a lot cheaper than the drive through. So good luck on your eating adventures and remember, good food is good you.
