College Cooking 101: Cheap and Easy

College dormitory cooking doesn’t have to get you down. Shelve those weenies and beans and peanut butter and jelly sandwiches for something a little more appetizing tonight. These simple recipes will have folks following their noses to your room.

It's time to get a little crazy in your dormitory kitchen and actually cook something. You've got to be tired of eating the same-old, boring ramen noodles. Besides, after you eat them, you’re hungry an hour later. That’s when you go looking for any junk food you can find. The result: suddenly your clothes may be getting a little tight from your all-carbohydrates, all-the-time routine.

If it’s not your figure that’s blowing up, maybe it’s your skin that's acting crazy. Eating lots of carbs and fat is bound to give you a zit or two.

And, most importantly, is what you’re feeding your brain. You’ll probably have trouble absorbing all of those calculus formulas and 19th century literary works if you’re only eating cardboard food.

College is supposed to teach you independence, so grab those cooking supplies that mom packed for you and cook a real meal tonight. Here are some quick and easy recipes that you can whip up in a dorm kitchen or elsewhere. Just remember to make enough to share. You probably know a lot of folks who were planning to chow down on some ramen noodles tonight. .

Oatmeal Raisin-Pecan Pie

4 eggs
1 cup light or dark corn syrup
½ cup sugar
1-1/2 teaspoons vanilla extract
2 tablespoons butter or margarine, melted
¼ teaspoon salt
1 cup quick oats
¼ cup raisins
¼ cup chopped pecans
1 unbaked 9-inch pie shell

Pre-heat oven to 350 F. Place eggs in a large mixing bowl and beat them slightly with a fork. Beat in corn syrup, sugar, vanilla, butter, salt until well-blended. Stir in oats, raisins and pecans. Pour the batter into the pie shell and bake in the oven 50 to 60 minutes or until a knife inserted near the center and edge comes out clean. Remove pie from oven and let cool completely (about 30 minutes) before serving. Makes eight servings.

Tuna Noodle Meal

We know you bought a truckload of ramen noodles from the bulk grocery store, so we threw in this recipe to help you dwindle the supply.

2 packages (3-ounce size) chicken-flavored, ramen noodle soup
4 ounces cream cheese, softened
½ cup half and half cream
2 tablespoons butter or margarine, melted
¼ cup all purpose flour
1-1/4 cups whole milk
¼ teaspoon dried thyme
¼ teaspoon white pepper
1 can (6-ounces) water packed tuna, drained
1 tablespoon grated Parmesan cheese (optional)

Cook ramen noodles according to the instructions; drain and place them in a casserole dish. Using a fork, mix softened cream cheese and half of the cream until the texture is creamy; stir the mixture into the noodles. Put the casserole dish into a warm 200 F oven. Meanwhile, melt the butter in a small sauce pan and stir in flour with a fork until well blended. Gradually add remaining cream and milk. Stirring constantly until the mixture is smooth and thick. Add thyme and pepper. Fold the tuna in the milk mixture, then serve it over the noodles and sprinkle parmesan cheese over the top. Makes 4 servings.

Chili Mac and Franks

2 tablespoons butter or margarine
1 pound sliced frankfurters, about 1/2-inch thick
1 box (7-ounces) uncooked elbow macaroni
1 can (15-ounces) stewed tomatoes
1 cup water
1-1/2 teaspoons chili powder
½ teaspoon black pepper
1-1/4 cups plain yogurt, at room temperature
2 tablespoons shredded cheddar cheese

Melt butter in a large skillet over medium heat. Add frankfurters, macaroni, tomatoes, water, chili powder and pepper; cover and simmer on low heat 20 minutes, stirring occasionally. Stir in yogurt, sprinkle cheese on top and serve. Serves four to six servings.

Corn and Carrot Salad

1 can (15-ounces) whole kernel golden corn, drained
1 cup shredded carrots
1 cup sweet green pepper,diced
1 cup sliced celery
1 cup diced fresh tomato
½ cup French salad dressing
¼ pound salad greens

Combine and mix all ingredients (except salad greens) together in a large bowl. Chill in the refrigerator for about two hours. Served over salad greens. Makes four servings.

New Orleans Style "Pan" Dinner

1 can (15-ounces) kidney beans
3 slices bacon (for garnishing)
½ cup chopped onion
2 cups instant white long grain rice
4 cups low sodium, fat free chicken broth
½ cup water
1 teaspoon McCormick Creole Seasonings
½ teaspoon black pepper
2 dashes Tabasco Sauce

Open the can of beans and drain; set aside. Place bacon in a large frying pan and cook over medium heat; remove and drain on paper towel, reserving about two tablespoons drippings in the pan. Sauté onions in the dripping until they are softened. Add beans, rice, chicken stock and water to the pan; bring to a boil. Sprinkle in Creole seasoning, pepper and hot sauce. Adjust heat to low, cover and cook 10 minutes or until most of the liquid is absorbed and the rice is tender. Crumble bacon on top and serve. Makes four servings.