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.