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.