Recipes for college students

I hope that everyone is making every effort to follow instructions and stay safe during the up-coming storm and it’s aftermath. Thanks to all the people living in this area for doing what they could to help those that were being displaced. Take care and I’ll be seeing you around. -Agnes

The following are mostly for those college students living in an apartment.

Breakfast Taco for One:

Beat 2 eggs with 1 tablespoon water and salt and pepper to taste. Set aside. Wrap tortillas in a damp paper towel and heat for 30 seconds or heat in a buttered skillet on one side — fold in half with the heated side on the inside. Set aside and cook eggs in skillet over low heat until set. Divide between two tortillas, putting the eggs down the center. Add any left-over meat (I prefer bacon.) and 1 or 2 slices of cheese. Fold and heat, turning as browns until cheese is melted. Serve as is or with salsa.

Chinese Chicken Soup

1 package Ramen chicken noodle mix

1 small can of chicken

Chicken bouillon

Fresh vegetables (1/2 to 1 cup of anything you want or have on hand.)

Heat the bouillon needed to cook the noodles to boiling. Remove from heat, stir in noodles and vegetables. Serve piping hot.

Mini Pizzas

1 (10 count) can of biscuits

1 pound lean ground beef, browned and drained

1 14 ounce jar pizza quick sauce

4 ounce shredded Mozzarella cheese

Roll each biscuit into a 4-inch circle and place on a greased baking sheet and make a rim around the edge of each biscuit. Spoon sauce on biscuits and top with beef. Sprinkle with cheese and bake in a 425 degree pre-heated oven for 10 to 15 minutes or until crust is brown.

Hobo Vegetables

For each person cut a large square of heavy duty foil and in the center put the following:

1 carrot, scraped

1 medium onion, peeled

1 medium potato, scrubbed clean

1 tablespoon butter

Salt and pepper to taste

If you want to add meat, suggest chicken thighs or hamburger. Wrap foil snuggly, folding ends to secure. Place over hot coals and cook for 45 – 60 minutes or till vegetables are done, turning occasionally.

Cucumber and Yellow Squash Salad

In a salad bowl put the following: Slice equal portions of small fresh garden cucumbers and little yellow squash. Slice about one half as much red onion (Vidalia can be used.). Salt and black pepper to taste toss with a mild Olive Oil and vinegar or Italian Dressing. Serve as is or on a bed of fresh mild tasting greens. This is great with most any meal, cookout, or picnic.

Black Eyed Pea Salsa

2 cups of canned dry peas, rinsed and drained

Chop 1 large sweet onion, 1 medium green bell pepper, 2 ribs of celery chopped, 6 medium ripe tomatoes, and fresh parsley to taste

Juice of 1 lemon

Lightly mix all together and add one small jar of your favorite strength Pace sauce. Toss, taste and adjust seasoning. Let set about 30 minutes for flavors to blend. Serve with small hoe cakes of fried corn bread or corn chips. Refrigerate any left overs in covered container.

Rice and Tomatoes:

Melt 2 tablespoons butter in pan and add 1 medium onion, chopped, ½ rib celery, chopped, and ½ tsp parsley flakes and sauté until done. Add

2 beef bouillon cubes

1 cup Uncle Ben’s rice

2 ¼ cups boiling water

Salt and pepper to taste

Bring to a boil, cover and reduce to simmer. Cook for 25 minutes. Remove from heat and stir in 1 quart of crushed tomatoes. Adjust seasonings and serve.

Easy Chocolate Layer Cake

(Purchase a frozen loaf pound cake and a container of your favorite icing. Cut cake in 4 lengthwise layers and stack with the icing between, on top, and sides of cake. Chill and serve. Or you can go the long way as follows:

Purchase: 1 frozen (10 ¾ ounce) pound cake, thawed and cut in 4 length wise layers

Sift together: ½ cup 10X sugar and ¼ cup Hershey’s cocoa

Add: 1 cup cold whipping cream and 1 tsp vanilla.

Beat until stiff. Place bottom layer on platter and spread 1/3 of creamed mixture. Repeat process until all creamed mixture is used. Do not put on top. Prepare the following and spoon over cake, allowing to run down sides.

Icing:

2 tablespoons butter

2 tablespoons Hershey’s cocoa

2 tablespoons water

1 cup 10X sugar

¼ teaspoon almond extract

Melt butter in small saucepan. Add cocoa and water. Cook, stirring constantly till smooth and a little thick. Remove from heat and beat in 10X sugar. Spoon on cake. Let cool before serving.

The recent storms reminded me of a story told to us by our great grand dad:

It was after the Great Depression that a terrible storm came up and it spun off some tornados that brought about havoc in this area of Alabama. When the storm was over, the search began to determine how many people had lost their lives. They had searched and searched for this one elderly man who lived alone. Even though he had a storm cellar, he was nowhere to be found. Finally, the searchers found him in the pea patch. When ask why he was in the pea patch, he replied, “Peas had saved my life so many times in the past that I felt that the pea patch was the best chance I had.” The moral of this story is this: When life has hit you with a tornado, just maybe you need a bowl of peas, so remember, always plant a patch close to the house. -Agnes

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