college diet

Guest · Post by **Guest** » Thu Sep 25, 2003 2:30 pm

Basically all I gotta do is stay under a dollar a day. The recipes have been great. Keep'em coming!!!!

Post by **Artsay** » Thu Sep 25, 2003 3:48 pm

Don't forget about Cici's $3.99 all you can eat pizza, salad, and dessert buffet. I think I went there at least once a week in college. There's one in Lexington but I don't know about Richmond.

Post by **Meadows** » Thu Sep 25, 2003 4:53 pm

Spagetti alla Carbanara:

Need (I make this for a group of people):
Pkg Bacon - is it usually 1lb?
Eggs - 2-3 for every box of spag.
cooked spagetti
Parmesan cheese (it's better to use the shredded)
Pepper
Optional: peas

Fry bacon and drain grease, except maybe a Tbs or so. Remove bacon and cut into 1" strips. Add spagetti to pan of grease and cook for maybe 10 minutes until heated. Add eggs and mix with spagetti and then add bacon until thoroughly heated. Serve on plates, top with a mountain of cheese and sprinkle on some pepper. Looks gourmet, but it's just simple, grease, cheap and GOOOOOOD.

Post by **Meadows** » Thu Sep 25, 2003 4:56 pm

Beer Bread:

2.5 c of self-rising flour
2 T sugar
1 can of CHEAP beer

Heat oven to 350. Mix ingredients and bake for about 35 minutes or until top is golden brown. Don't eat it right away if you forget the sugar - it will taste a little bitter, but once it cools, go for it! I've used this for pizza dough - it's outstanding! I haven't met a person yet who doesn't like this.

Guest · Post by **Guest** » Thu Sep 25, 2003 6:22 pm

does this bread rise?

Post by **Meadows** » Thu Sep 25, 2003 7:57 pm

Yes!!! It doesn't rise as much as yeast, but it does rise quite a bit. You'll love it!!!

Think about the ingredients in beer and the ingredients in bread ... similar.

Post by **Artsay** » Thu Sep 25, 2003 8:04 pm

I love beer bread. I can't wait to try this recipe. Thanks Meadows!

Guest · Post by **Guest** » Thu Sep 25, 2003 9:13 pm

If you let the bread rise once then punch it, then rise the second time will it still have enoough to come up?

Post by **dipsi** » Sat Sep 27, 2003 2:08 pm

Be sure to use bread crumbs in all your ground beef recipes. Really stretches out the meat. A really good recipe if you like meatloaf:

pound of ground beef
bread crumbs
1 egg
salsa to taste

Bake at 350 about 45 min to an hour.

Meat loaf sandwiches are great later.

I fed three on about $40 a week when I was in grad school. That's been 10 years though. 'Course one was a teenage boy!

Post by **magnetic62nd** » Sat Sep 27, 2003 3:54 pm

One of my main staples is gravy. As a student I can't afford meat. No meat, No grease, no grease No rue, no rue, no gravy! Unless you can come up with a gravy recipe that doesn't use real grease then I'm OOG!

If you are talking about the white breakfast gravy, it's very easy to make without meat grease. Here's some beta on gravy making straight out of eastern kentucky.

Just get a little vegetable oil about 1 to 2 tablespoons (depending on how much you are looking to make or how thick you like it), match that with the same amount of flour. I also add a little salt and pepper, and occasionally red pepper flakes at this point. Brown the mixture in a frying pan, skillet, or sauté pan (whatever you choose to call it). Once the mixture is a light to medium brown, add milk (you may want to play with the amount of milk a little, i.e. more milk=thin gravy, less milk=thick gravy). It will look very thin at this point, but let it simmer to thicken. Just throw some canned biscuits into the mixture and you’ll have yourself a damn good meal