CANNED GREEN BEANS & HAM

(These taste like fresh green beans that you have cooked all day.)  

               New recipe, not in the cookbook.  

                                 (steam clouding picture, but you get the idea)

YOU WILL NEED:

Saucepan
Spoon
Can opener
Measuring spoons


INGREDIENTS:

2 cans (14.5 oz.) French cut green beans
1/2 cup small onion, diced small
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 chicken cube
1/2 pkg. diced ham (fully cooked)



1.  Open green beans and pour them and the juice into saucepan.

2.  Add diced onion, chicken cube and seasonings.

3.  Cook on low, uncovered,  for 45 minutes.

4.  Add diced ham and cook another 15 minutes.


SERVES:  1 to 3

SERVING HINTS:  You can buy a small box of cornbread mix (you will need 1 egg and 1/3 cup milk) which goes really well with green beans and ham.  I use French cut green beans because they are thin and absorb the other flavors well, they also cook quicker.  Wrap the rest of the ham well then freeze it.  You can use it later for scrambled eggs, soups or an omelet.

HAM & NAVY BEANS

(Great recipe for crock pot, this one takes awhile and there is plenty for company.)


YOU WILL NEED:

Crock pot
Lg. bowl
Lg. spoon
Can opener
Measuring spoons
Paring knife


INGREDIENTS:

1 bag dried Navy beans or 15 bean mix, soaked over night in a large bowl and covered with water
1 sm. cottage ham
1 bay leaf (optional)
1 tsp. salt
1/2 tsp. pepper
1 can (15 oz.) diced tomatoes (plain or seasoned)
1 med. onion, diced
1/2 tsp. garlic powder
1 ham hock (optional) (gives a nice smokey flavor to the beans)


1.  Rinse beans and put in crock pot, cover with water. Set on high.  (Start early in the morning)

2.  Add diced onion, ham hock and seasonings.

3.  Cook for about four hours then add tomatoes and ham.

4.  Cook for another four or five hours.


SERVES:  1 TO 6


SERVING HINTS:   Corn bread goes well with the ham and beans.  You could also fry potatoes and onions or make dumplings out of your pancake mix.  These are even better the second day.  If you don't have a crock pot you could use a dutch oven (a large pan with lid).  Keep the heat on medium and watch the beans so they don't burn.

You could cut the recipe in half and freeze the other half of the cottage ham, save the other half of the beans for soup.


__________________________________________________________________________________________

ROASTED ROOT VEGETABLES

YOU WILL NEED:

Oven at 400 degrees
Cookie sheet
Spatula
Paring knife or peeler
Foil


INGREDIENTS:

1/2  Sm. bag of baby carrots
1 lg. potato
1/2  Sm butternut squash
3 tbsp. oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. each of the following:  oregano, season-all, paprika  (use whatever spices you like)


1.  Heat over to 400 degrees.  Line the cookie sheet with double foil.

2.  Put carrots on cookie sheet, peel potato and cube into 1 inch cubes and put on cookie sheet with carrots.  Cut squash in half sideways.  Peel the smallest end and cut into 1 inch chunks, add to veggies on cookie sheet.

3.  Pour oil over veggies, add all the spices and toss around with your hands so everything has oil on it. 

4.  Bake for 1 hour or until carrots are soft in middle.  Turn them with a spatula about 1/2 hour into the baking time.

5.  Remove and place in a pretty dish.


SERVES:  1 OR 2

SERVING HINTS:  You can serve these with any meat.  You have a potato and side dish in one.  The butternut squash is a little hard to work with, but totally worth the effort.  You could also use the whole squash, discard the seeds.  Leftovers would be good in soup.

PEANUT CLUSTERS

(not in the cookbook)

                                                                                (a little bigger than a quarter)


YOU WILL NEED:

Double boiler or two pans that can sit on top of one another
1 Lg. spoon
1 teaspoon
Parchment or wax paper


INGREDIENTS:

1 bag of chocolate chips
2 bags of butterscotch chips
1 jar of salted peanuts


1.  Pour all chips into top pan of double boiler, slowly heat about 2 inches of water in bottom pan.  Keep heat on medium. Stir chips until well blended.

2.  When chips are melted and blended well, add whole jar of peanuts, stir.

3.  Using a teaspoon make mounds (about the size of a quarter) on the parchment paper, which is laid out on your counter top or table.  Let cool, lift off and store in a well covered container.  These are delicious.  This recipe makes a lot of candy.  Enjoy!

If you leave the top pan on top of the bottom pan (after taking it off of the stove) the candy mixture stays warm so you can spoon it out easier.

SERVES:   1 - 20

MACAROONS

YOU WILL NEED:

Oven at 350 degrees
Foil lined cookie sheet
Lg. bowl
Lg. spoon
Can opener


INGREDIENTS:

8 oz. Shredded coconut
1 Sm. Can sweetened condensed milk
1 tsp. Vanilla



1.  Mix all ingredients and drop by tbsp. on the foil lined cookie sheet, about an inch apart.

2.  Bake for about 8 minutes, just until the tops start to get brown.  Cool and enjoy.


SERVES:  2 or more

SERVING HINTS:  You could drizzle some chocolate syrup over them or drop a teaspoon of jam or jelly on each macaroon.  I haven't tried it, but you could add a tbsp. of cocoa powder into the mix before you bake them.

COLLEGE COOKBOOK and BLOG

The basis for my cookbook and blog is to help college students and singles learn to cook, manage their budget and have great food.  When my granddaughter started college, money was tight!  She had to pay for rent and books which left very little money left over for food.  I didn't want her to have to exist on Ramen noodles so I wrote my cookbook.

It is more than a cookbook, it is a tool to teach you how to manage your kitchen and save money.  How?  By showing that you only need three (3) pans to cook any meal, not just in the cookbook, but any meal. 

You also learn how to take one pound of hamburger and make three or four meals, all different.  You can also learn to cook one chuck roast and make four different meals.  The recipes are easy and I show which pans and utensils to use.  These are the same recipes I use at home.  Some of the recipes are fast and some take several hours (which gives you time to study or clean the apartment).

GOULASH

(easy, quick and good, made with leftovers)

YOU WILL NEED:

Cast iron skillet
Lg. spoon


2 cups leftover chili
1/2 cup pasta, cooked (shells, elbow, cut up spaghetti)
1/2 tsp. paprika (optional)


1.  Put all ingredients into skillet and heat through.


SERVES:  1 or 2


SERVING HINTS:   Serve with crackers or crusty bread.  Cole slaw or salad would be good as a side.  You can also add extra spices if you like, just to give it new life (chili powder, garlic powder, cumin).   I used tri-colored pasta for this dish.  You could sprinkle cheese or onions on the top just before serving.

BAKED SPAGHETTI



          (Ideal for that leftover spaghetti)

YOU WILL NEED

Oven at 325 degrees
Iron skillet with lid or foil
Lg. spoon
Can opener
Measuring cup and spoons


2 cups leftover spaghetti and sauce
1/4 cup onion, diced
1/2 tsp. salt
1/2 tsp.garlic powder
1/4 tsp. pepper
1 can (15 oz.) tomatoes (garlic or Italian)
1/2 cup shredded cheddar cheese (remember the salad bar)
1/3 cup Parmesan cheese


1.  Put all ingredients, except Parmesan cheese, in skillet and mix well.  Sprinkle with Parmesan.

2.  Cover and bake for 30 minutes or until hot, uncover and bake for another 15 minutes.


SERVES:  3 to 4


SERVING HINTS:    You can eat this as is or serve with a salad and/or crusty bread.

PIZZA CRUST: 3 VERSIONS

YOU WILL NEED:

Oven at 425 degrees
Cookie sheet, oiled
Bowl
Lg. spoon


3 cups pancake mix
2/3 cup water
2 tbsp. oil
1/2 tsp. garlic powder (optional)
1/3 cup Parmesan cheese (optional)


1.  Mix pancake mix, water, oil, garlic powder and Parmesan cheese until it forms a rough ball.  Let stand for 7 minutes.

2.  Put dough ball on oiled cookie sheet and spread to the edges, using your hands.  Oil hands lightly to keep the dough from sticking.

3.  Add all your favorite toppings and bake for 15 to 20 minutes.


SERVES:  1 to 6


SERVING HINTS:  This is your kitchen and your pizza so use your imagination and go wild with the toppings.  Don't forget the salad bar at the grocery store.  Fill one of those plastic containers with:  cheese, olives, onions, mushrooms, peas, or anything else you like.  Don't forget to fill a small container with blue cheese dressing or ranch for a dipping sauce.   


VERSION 2:  Refrigerated biscuits can be flattened to 1/4 to 1/2 inch, cover with toppings and bake at 350 degrees for 10 minutes or until crust is golden brown.  Use BBQ sauce for a southwestern pizza.  You can buy a small jar of pizza sauce.

VERSION 3:  Break apart English Muffins, add toppings and bake at 350 degrees for 10 minutes.

BEEF HASH

YOU WILL NEED:

Skillet
Spoon
Measuring cup
Measuring spoons


1 cup leftover chuck roast, cut, against the grain, into small pieces
1 cup leftover potatoes and carrots, cut into bite sized pieces
1/4 cup diced onions
1 beef cube
3/4 cup juice from roast (you can use water just add another beef cube
1/2 cup frozen peas (optional)


1.  Add all ingredients in skillet: simmer on low until all ingredients are hot.


SERVES:  1 or 2

SERVING HINTS:  This is good as is.  You can serve it with a salad and some
     crusty bread.  If you still have leftovers it can be warmed up and poured over
     cooked rice or noodles.  If you want a thicker broth, add 1 or 2 tbsp. flour
     before you heat it up, stir well and heat.  You can also add 2 tbsp. butter for a richer flavor.

EGG SALAD: EASY COLLEGE RECIPE

YOU WILL NEED:

Saucepan

Lg. spoon

Knife

3  eggs

2  tbsp. mayonnaise

1/2  tsp. salt

1/4  tsp. pepper

1  tbsp. sweet pickle relish

1/4  cup finely diced onion (optional)

1.  Put eggs in saucepan and cover with cold water.  Bring to a boil and continue

     to boil for 20 minutes.

2.  Remove from heat and rinse with cold water until cool enough to handle. 
     Crack and roll, gently on the counter then peel and rinse.

3.  Dice the eggs in about 1/2 inch (or smaller) pieces into bowl.  Add rest of
     ingredients, stir to mix.  Cover and refrigerate.


SERVES:  1 to 3


SERVING HINTS:  Pile egg salad on bread for a great sandwich.  You could also
     serve it on crackers as a snack or eat the egg salad as a main dish and serve
     with a salad.

CREAMED PEAS

YOU WILL NEED:

Saucepan
Can opener
Lg. spoon
Measuring spoons



1 can (15 oz.) peas
2 tbsp. flour
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar (optional)
1/2 cup milk or half & half (optional)



1.  Pour peas into saucepan, sprinkle with flour and stir well.  Add spices, milk and
      butter.  Heat until the sauce becomes thick.  Stir constantly or the flour
     will settle to the bottom and burn.


SERVES:  1 - 4

SERVING HINTS:  Use as a side dish.  I pour mine over salmon patties.  They
           also go well with chicken, pork or ham.   You can eliminate the milk, it just makes them taste richer.

HAM MONTE CRISTO: EASY COLLEGE RECIPE

Served with strawberry jam

YOU WILL NEED:

Skillet, heated with oil in bottom
Spatula
Bowl
Fork


1 egg
1/4 cup water
1/3 cup flour
3/4 tsp. baking powder (see Hints)
2 slices of bread
1 slice Swiss cheese (deli counter at the grocery store)
1 slice turkey (deli counter)
1 slice ham (deli)
1/4 tsp. pepper
1/4 cup jam for dunking
oil to cover bottom of skillet at least 1/4 inch thick


1.  Mix flour, baking powder, egg and water to make a batter.

2.  Assemble sandwich and cut in half, dip into batter and coat on all sides.

3.  Carefully put battered covered sandwich halves into the hot oil and brown
     on both sides.


SERVES:  1

SERVING HINTS:  These sandwiches are served with jam on the side so you
        can dunk your sandwich.  If you don't have flour or baking soda you can
        use pancake batter.  Serve with saltly chips to counterbalance the sweetness
        of the sandwich.  You can use Italian bread or regular bread.

CHUCK ROAST: HINTS AND TIPS

1.  There are several types of beef roasts.  I think that the Chuck roast is the
      more flavorful.  It is also tender.

2.  When you get your roast home you can cut it into three or four pieces
     then cook one and freeze the others.  Wrap them well.  You can also
     cook the whole roast and use the rest for leftovers or freeze it.

3.  The secret to a tender and tasty roast is to sear it until it looks burnt on
     both sides.  (Put a little oil in pan and put in a 450 degree oven, when
     really brown turn it and brown the other side.)  Now you can add spices
     and liquid.  Turn heat down to 350 degrees, cover and bake for 5 or 6 hours.
     Check once in a while to make sure you have at least 1 inch of liquid in the
     pan.

4.  When you add the liquid you can also add a couple of beef cubes, or a small
     can of beef stock or a pkg. of dry onion soup.  Mushroom soup makes a
    nice gravy too.  Just add it the same time as you add the liquid.

CHUCK ROAST: EASY COLLEGE RECIPE

(This recipe takes several hours to cook so it gives you plenty of time to do
homework, clean the apartment or just be a couch potato.  It is very low
maintenance.)

Roast shown with juice from pan.


YOU WILL NEED:

Oven at 450 degrees then
Oven at 350 degrees
Cast iron skillet
Lid or foil
Lg. spoon
Sharp knife

1 small chuck roast (you can cook all of it or cut it up and freeze the rest)
1/4 cup oil
1 med. onion, diced or sliced
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/ 2 tsp. season all
1 lg. potato, cut in fourths
1/2 bag of baby carrots
2 cups water



1.  Put oil in skillet and add the roast.  Put in oven and brown on both sides at 450
      degrees.  Brown it really dark, almost until it looks burnt, on both sides.(This is
      is what gives the roast flavor).  Turn oven down to 350 degrees.  Add onion, spices
     and water.  Cover and bake for 4 hours.   After a couple of hours you may have to
      add more water to keep it at least 1 inch thick.

2.  After 4 hours add the carrots, check the juice and add more water if you have to.

3.  After 1 hour add the potatoes.  Check the juice again and bake for another hour
     or until the carrots are tender.  Remove from oven and enjoy.

SERVES:  1 OR MORE

SERVING HINTS:  As you put the carrots and potatoes in add some salt and
          pepper to them.  At the beginning of the cooking process you could
          add a beef cube, beef broth or dried onion soup.  Just gives the roast
         a more intense flavor.  You can serve the roast and veggies with a nice
         crisp salad.  You can also add any other spices you like or have on
         hand, like:  oregano, italian spices, paprika etc.

HAMBURGER HINTS AND TIPS

1.  Take one pound of hamburger (I use ground chuck, it is tastier) and work it
      lightly with your hands.  I do that to get rid of the long strands that are
      caused by the grinder.  (I won't tell you what my grandchildren say
      those long strands of hamburger look like.)

2.  Divide into two, three or four portions.  Freeze what you don't use.  Wrap
     well.  I wrap them in plastic wrap then wrap in foil.  You can also fry the
     whole pound and freeze what you don't use and then you can pull out
     what you need for chili, spaghetti, soup etc.

3.  One pound of hamburger can be four patties, two patties and a small
     meatloaf or stroganoff.  It can be one meal or four meals.

4.  Don't let the hamburger sit raw in the refrigerator.  Fry or freeze it.

MEATBALLS

YOU WILL NEED:

Lg. bowl
Lg. spoon
Cast iron skillet and lid or foil cover
Spatula or tongs


1 lb. hamburger
1/2 cup breadcrumbs (Italian) or cracker crumbs
1/3 cup parmesan cheese
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg (optional)
1 lg. egg
1 tbsp. Italian seasoning
1 tbsp. parsley (optional)
1/2 cup water
1/3 cup oil for frying
1 tsp. garlic powder


1.  Mix hamburger, crumbs, egg, cheese and seasonings.

2.  Form into 2 inch balls. Heat oil in skillet.  Fry in oil on medium.   As each
     side get brown, turn it with your spatula or tongs, until the whole meatball
     is brown.  Turn heat to low.

3.  Add water, cover and simmer for another 10  to 20 minutes until the meat
     is no longer pink in the middle.


SERVES:  2-6


SERVING HINTS:   Cut meatball in half, sprinkle with extra parmesan cheese
                                 and serve as a sandwich.  Freeze what you don't use.  You
                                 can use them later for spaghetti.

                                  If you don't want to fry the meatballs you can put them on
                                  a foil lined cookie sheet and bake them for an hour at 350
                                 degrees.  (This hint is not in the cookbook.)

HAMBURGER SURPRISE PACKET

I added cheese for this one.

YOU WILL NEED:

Oven to 450 degrees
2  Lg. pieces of foil (approx. 12 by 14 inches)
Cookie sheet or cast iron skillet
Can opener
Lg. spoon


1/2 lb. hamburger
1/2 tbsp. Worchestershire sauce (optional)
1/2 tsp. onion powder or 1/4 cup diced onion
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz.) mixed vegetables, drained
1 sm. potato diced small
1 tsp. cajun seasoning or season all


1.  Mix hamburger, Worcestershire sauce, salt, garlic powder, pepper and onion,
    shape into two patties.  Place patties onto foil and form foil to resemble a bowl.

2.  Top each patty with half of diced potatoes, vegetables and sprinkle with the
     season all or/and cajun seasonings.  Fold the top of the bowl inward to form
     a leak proof packet. ( It might look like one of those chocolate kisses.)

3.  Place the packets in your skillet or on the cookie sheet and bake for 60
      minutes or until hamburger is no longer pink in the center.


SERVES:  1 or 2

SERVING HINTS:    Eat one now and save  or freeze the other one for later.
                You can use whatever spices you like.  Your the cook , do it your
                way.  After cooking for 45 minutes I opened the packet and added cheese. 
                Leave the packet open for another 15 minutes.

POOR MAN'S STROGANOFF

YOU WILL NEED:

Cast iron skillet
Lg. spoon
Paring knife (small peeling knife)
Measuring spoons
Measuring cup


1/2 lb. hamburger
1 can mushroom soup (10 3/4 oz)
1 container (4 oz.) sour cream
1 tbsp. Worchester sauce
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder or 1/4 sm. onion diced


1.  Fry meat on medium, add onion, spices. When meat is done, turn heat to low, add Worchester sauce and mushroom soup (straight out of the can).
     
2.  Add sour cream and simmer just until it is melted.


SERVES:  1 OR 2


SERVING HINTS:  Serve over noodles, toast or mashed potatoes.  If you like
                                    mushrooms you can add them just before you add the
                                    sour cream.  If they are fresh you might want to cook
                                    them a little longer than canned mushrooms.

BREADED PORK CHOPS

YOU WILL NEED:

Oven to 350 degrees
2 sm. bowls
Cast iron skillet
Cookie sheet
Foil
Fork


2 loin pork chops
1/2 sleeve round buttery crackers, crushed (put in a plastic bag and crush)
1 egg, beaten
1/8 cup oil
Seasonings (salt, pepper, garlic powder, season all, whatever you like.)


1.  Heat skillet, put beaten egg in one bowl and the cracker crumbs in the other
    bowl.  Dip chops into beaten egg and coat both sides.

2.  Dip egg coated chops in cracker crumbs and coat both sides well.  Press
    chops into crumbs to help make them stick.

3.  Fry on low until crackers are dark golden brown, turn over and
    brown other side.

4.  Take foil and crush to form a wrinkled "plate" for the chops to lay on.  Put "plate"
     on cookie sheet, place chops on "plate" and bake for about 1 hour.  (The
     "plate" catches the grease.)


SERVES:  1 or 2


SERVING HINTS:  These chops go well with baked beans and a baked
           potato.  The baking makes the chops really tender.

COOKIE UPDATE

I just made cake box cookies.  I used strawberry cake mix and baked them for about 9 minutes.  They were still a little soft so I stuck a toothpick in one and it came out clean.  They were done.  After letting them cool I iced them with strawberry icing.  Great!!

It might be fun and fancy to pick up a pint of strawberries wash them and cut them in half lenghtwise and put the half nestled in the strawberry icing.  It would make a nice presentation.

Have fun and try different flavors.

I have a box of butter pecan flavored cake mix in my pantry--that will be next.  I will let you know how it turns out.

CAKE MIX COOKIES

YOU WILL NEED:

Oven to 350 degrees
Lg. bowl
Lg. spoon
Foil lined cookie sheet
Spatula or fork


1 box of cake mix (your favorite: lemon, strawberry, or chocolate)
2 eggs
1/2 cup vegetable oil
Icing in a can (any flavor you like)


1.  Mix first 3 ingredients, mix well

2.  Place mixture by spoonfuls on foil lined cookie sheet about 1 1/2 inches apart

3.  Bake for 7-9 minutes, poke a toothpick in one cookie, if it comes out clean
         they are done

4.  Cool, cover with icing and store in an airtight plastic container.


SERVES:  4 to 6  (makes 30 3inch cookies, you can make them smaller.

SERVING HINTS:  You could add nuts or raisens to the batter, if you like]
                    or a splash of vanilla extract.  You could also use a tub of icing
                    of a different flavor then the cookies.  (Strawberry cookies &
                    chocolate icing or vice versa).  Or if you have jam or jelly you
                    could put a spoonful on the top of each cookie.  For you
                    peanut butter lovers you can ice them with peanut butter.

SPAGHETTI OR FETTUCCINI ALFREDO

YOU WILL NEED:

Saucepan
Lg. spoon
Measuring cup


1 pkg. (3 oz.) cream cheese
1/3 cup parmesan cheese
1/2 cup butter or margarine
1/4 cup milk
4 oz. cooked drained fettuccini or spaghetti

1.  Put cream cheese, parmesan cheese, butter and milk in saucepan, heat on LOW,
     stirring constantly or it will burn.  When all is melted, toss in the spaghetti.

You could also do this in a microwave for a few minutes.

SERVES:  1

SERVING HINTS:  Being a cheese lover, I always add more parmesan cheese
                            when it is piled on my plate.  If it is to thin add more parmesan,
                            if it is to thick add more milk or butter.  Good served with a salad.

HAMBURGER PATTY

YOU WILL NEED
           Small mixing bowl
           Cast iron skillet
           Spatula
           Fork for mixing

1/4 pound of hamburger
1/2 sm. onion diced
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. of any of the following:  garlic powder, Cajun seasoning, onion powder
1 tbsp. of any or all of the following:  parmesan cheese, shredded cheese (your favorite), BBQ sauce, catsup

1.  Mix meat and your preference of seasonings with fork and form into a patty (with your hands).  It will shrink a little,so make it a little larger than you want.

2.  Fry on medium in your skillet until brown, turn patty with spatula and brown on other side.  When you press the patty  lightly the juice should run clear for a well done patty.  When the juice is slightly pink it is medium on the inside.

SERVES:  1

SERVING HINTS:  Serve on bread or a bun, you can also eat it plain.  Good served with baked beans or chips.

NEW IDEA (not in the cookbook):  Take the raw hamburger divide it into two parts.  Put each pile of hamburger on a piece of foil, cover with more foil and flatten  the patty as thin as you can with the bottom of a cup or can.  Add salt, pepper and garllic powder.  Fry both patties in skillet with no oil.  It makes for a very crispy thin patty.  Have heat on medium to medium high.

BUFFALO CHICKEN NUGGETS

Shown with Blue Cheese dressing for dipping.

YOU WILL NEED:

Oven at 350 degrees
2 lg. bowls
Foil lined cookie sheet
Fork, if you don't want to use your fingers
Measuring spoons and cup

1 pkg. chicken strips cut into 1 1/2 inch pieces (or cut up one chicken breast)
2 tablespoons hot pepper sauce
2 tablespoons water
3/4 cup pancake mix
1/2 teaspoon garlic powder
1 teaspoon season all
1/2 teaspoon salt
1/4 teaspoon pepper

1.  Mix water and hot sauce
2.  Put chicken pieces in bowl with the water and hot sauce and let soak for 10 to 15 minutes.
3.  Mix pancake mix and dry spices in other bowl.
4.  Dredge (drop and coat) chicken in pancake mixture.
5.  Place coated chicken on oiled foil lined cookie sheet.
6.  Bake 30 to 40 minutes until done.

Serves:  1 or 2

The nuggets would be great with blue cheese dressing.  You can serve them with french fries or a salad or just a snack while you watch the game or study for a test.

BEER BRATS AND SAUERKRAUT

YOU WILL NEED:

Iron skillet or saucepan with lid (tin foil if you don't have a lid)

Lg. Spoon

Can opener

1 pkg. brats
1 pkg. or lg. can of sauerkraut, drained and rinsed
1 can (15 oz.) tomatoes, plain or flavored
1 reg. beer, your favorite
2 tbsp. sugar

Pour beer in sauce pan or skillet.  Put in brats, cover pan, (use tin foil if you don't have a lid) and cook over medium heat about 1/2 hour.  Add rest of ingredients and stir, careful to not break the brats.  Cover and simmer until sauerkraut is really hot.

serves:  2-4

Serving Hints:  These are good served over mashed potatoes with rye bread.  Of course the brats and sauerkraut are good by themselves.  You can also peel and cut into fourths two potatoes and put them with the brats and sauerkraut.  (This will take longer to cook.)