The Red and Black

Issue date: 11/6/08 Section: Athens Living

Media Credit: KATIE ANDREW Professor Mary Anne O'Neal shares a recipe for beer bread. [Click to enlarge]

Media Credit: KATIE ANDREW Caroline Bozeman shows off her Texas caviar chip dip. [Click to enlarge]

College students are known for being two things: busy and broke.

Eating healthy, or even regularly, gets pretty difficult sometimes. Here are a few quick, easy, inexpensive recipes recommended by University students and staff to satiate your appetite before that big exam.

- Katie Andrew

Fried Egg Sandwich

Submitted by Amelia Kirbo, sophomore communications sciences and disorders major from Bainbridge.

2 eggs

2 slices of bread

Cheese

Spray a frying pan and fry two eggs. Grill the bread on the same pan with your choice of cheese on top of the bread. After the eggs and bread are cooked to your liking, make the sandwich and don't forget to dip it in plenty of ketchup!

Roasted Pumpkin Seeds

Submitted by A.J. Limardo, sophomore biology major from Dacula.

1 1/2 cups raw whole pumpkin seeds

2 teaspoons butter, melted

1 pinch salt

When you get the seeds, rinse the pulp off and let them dry overnight. The drying part is important because they roast better dry without pulp. Then put them in with the butter and salt, spread out and bake in the oven at 350 degrees.

Texas Caviar Chip Dip

Submitted by Caroline Bozeman, sophomore biology major from Atlanta.

1 can of black eyed peas (do not buy the cheapest brand; it will be too thick)

1 can of whole kernel corn

1 red pepper

1/3 onion

2 cloves garlic

cilantro

1 1/2 tomato

Optional: 1/2 to 1 jalapeno pepper

salt and pepper to taste

Chips (Tostitos scoops work really well for big bites)

Rinse black eyed peas and corn before putting into large bowl. Cut up pepper(s), onion, tomato into baby bites and add to bowl. Cut up garlic into smallest possible pieces (they have a strong taste) and add to bowl. Break up cilantro and add. Mix and serve!

Professor's Pick!
Beer Bread

Submitted by University English Professor Mary Anne O'Neal Ingle.

Dr. Mary Anne O'Neal wishes it to be known that she does not endorse underage consumption or purchase of alcohol, but if you find you have an extra can of beer lying around, some self-rising flour, and sugar, you can have fresh baked bread in an hour.

3 cups self-rising flour (MUST be self-rising flour)

1/3 cup sugar

12 ounces beer (the better the beer, the better the bread)

In a large bowl, sift 3 cups self- rising flour. Add 1/3 cups sugar and 12 ounces beer. Mix with a wooden spoon, then put in a well-greased pan, and bake for one hour at 350. Better if you put melted butter on the top before you bake it and add a sprinkling of sea salt. Also good with some pepper jack cheese thrown into the batter.

It's not the best home-made bread in the world, but probably the easiest. You can have your beer for breakfast with this recipe!

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