KANSAN.COM THE UNIVERSITY DAILY KANSAN MONDAY, APRIL 5, 2010 APARTMENT GUIDE
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Students can save money on meals by cooking at home, rather than going out to eat.
Photo illustration by Jerry Wang/KANSAN
to save money.
"My roommate laughs at how excited I get when I see them," Wong said.
Wong's roommate, Coffeeville junior Isaac Chappell, sometimes shares the cooking with her. Wong said they try to find meals they both would like.
"He doesn't cook as often as I do, but he's made some big meals like jambalaya, lasagna and more of the western style dishes, so that's a nice change from the oriental meals I make." Wong said.
Oliver usually cooks both for herself and for her boyfriend
who lives with her. Before they moved in together last summer, Oliver said she would always have a home-baked meal ready for him when he got back from class. She said that is not always the case, but she tries to keep him happy.
"I wouldn't love cooking near as much if I wasn't sharing what I made with my friends." Oliver said. "Food is something to gather around and enjoy with other people."
Edited by Kate Larrabee
SAMPLE RECIPES
Cheesecake Crescent Roll Bars Recipe:
Two 8 oz packages of refrigerated crescent rolls
Two 8 oz packages of cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp. vanilla
1 egg white
1/4 cup sugar
Toppings: Cherry pie filling or hot fudge drizzle
Pecans, chopped
Pat one package of crescent rolls into the bottom of an un-greased $ \times1 3 $ baking pan as evenly as possible.
In a bowl, beat cream cheese. egg yolk, 1 cup of sugar and vanilla with an electric mixer. Spread this evenly onto the crescent roll layer in the pan. Sprinkle some flour on a clean smooth kitchen counter and roll out the second package of crescent rolls onto the flour, evenly patting out the dough. Place this layer on top of the cream cheese layer. Beat an egg white until foamy
using an electric mixer. Using a brush, spread the egg white over the dough. Sprinkle 1/4 cup of sugar on top of the egg white and add chopped pecans as desired Bake in the oven for 30-35 minutes at 325 degrees Fahrenheit. Allow to cool and garnish with cherry tapping or hot fudge drizzle. Store in refrigerator.
Bruschetta
2 tomatoes, cubed
1 tsp. dried basil
4 tbsp. grated Parmesan cheese
2 tbsp. olive oil
1 clove of garlic, crushed
Salt and black pepper to taste
1 package Feta cheese crumbles
1 loaf French bread
In a medium bowl mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, salt and ground black pepper. Cover and chill in refrigerator overnight. When ready to eat, lightly toast French bread in 400 degrees Fahrenheit oven and top with the bruschetta mixture and Feta cheese.
Chicken Parmesan
1/2 cup bread crumbs
1/4 cup Parmesan cheese
4 chicken breasts
1 egg, beaten
3 tbsp. butter
1 green pepper, sliced
One 8 oz can tomato sauce
1/4 tsp thyme
1 cup of water
1/2 tsp marjoram
1 package shredded mozzarella cheese
In a large skillet, melt butter on medium heat. In a shallow bowl or plate, mix bread crumbs and Parmesan cheese. Set aside. In a separate bowl, combine tomato sauce, water thyme and marjoram, and set aside. Beat one egg and dip individual chicken breasts in the egg and drop in bread crumb mixture. Cover all sides of the chicken with bread crumbs and set in skillet. Cook both sides of the chicken until brown and top the chicken breasts with green pepper slices. Pour in tomato sauce mixture and cover the pan. Lower heat to a simmer and cook for 25 minutes. Top chicken breasts with shredded mozarella cheese and allow cheese to melt.
Source: Katie Oliver
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