The Scribe Cookbook: Staff’s favorite recipes for students

Feb. 29, 2016

Halle Thornton
hthornto@uccs.edu

Food is constantly on the mind of many college students, so the Scribe delved into our recipe books to come up with a go-to list of deliciousness.

Pancakes

They are easy to whip up and are specific to one’s own taste: one of culture editor Hannah Harvey’s favorite dishes is pancakes.
“Everyone in my family uses this pancake recipe,” Harvey said. “Traditionally, my family likes to enjoy it on Sunday mornings when everyone is home. It’s a fairly simple, common recipe that I think a lot of college students will enjoy and it also doesn’t take that long.”

Ingredients:
1 cup of flour
1 tablespoon of sugar
1/4 teaspoon of salt
1 beaten egg
1 cup of milk
2 tablespoons of cooking spray
2 teaspoons of baking powder

Directions:
Stir dry ingredients together in a mixing bowl (flour, sugar, salt and baking powder). Stir wet ingredients in another bowl (egg, milk, cooking spray).
Add the wet ingredients to the dry ingredients. Stir until the mixture is slightly lumpy. Pour 1/4 cup of batter onto a greased griddle or in a skillet pan. Cook until the pancake is golden brown and switch sides periodically. Add syrup and/or fruit.

Chilaquiles

For those wanting to try something different, Mexican dishes can be a great way to branch out. Layout editor Davy Mellado’s favorite dish is his grandmother’s recipe for chilaquiles because it’s easy to make quickly and on a budget.
“My grandma grew up in rural Mexico and made my father this due to its simplicity. It’s tasty, affordable and all boils down to how well you make it,” said Mellado.
Mellado added that this dish is even tastier with a nice glass of milk.

1 Serving of Chilaquiles (Multiply as needed)

Ingredients:
2 eggs
2 corn tortillas
2.5 tablespoons of olive (or corn) oil

Directions:
Put a frying pan on the stove and add the oil on medium/low heat. Stack the tortillas and cut into 1/2 inch squares. When the oil can quickly move around the pan when tipped, mix the tortilla squares in the pan.
Crack the eggs and stir them together with a fork in a bowl. When the tortilla squares are golden brown (and crunchy), add the eggs. When the eggs are no longer runny, take off heat and serve. Add whichever toppings you prefer.
“I’ve used salsa or BBQ sauce, but I normally use ketchup,” said Mellado.

Struggle Student Crockpot Chicken

Students that don’t have the time or money to whip up a five-course meal every night can appreciate a meal that will be good to their wallets and watches. News editor Evan Musick’s recipe for crockpot chicken is just the dinner that will do so. It’s short and simple, which can be just what a busy student needs.
“For those who need a meal that will last the week,” said Musick.

Ingredients:
6 chicken breasts
5 cloves of garlic
1/2 of an onion
1 red bell pepper
1 green bell pepper

Directions:
Dice all the veggies. Place all of the ingredients in the slow cooker. Cook for eight hours.