The Observer, April 25, 2008
Volume XL, Issue 26
eggs, fudge and stroganoff
Let's face it. As college students, we don't have time for crazy cooking. Even if you're an upperclassman with a full kitchen, there still is not always time to make a complete dinner or snack. Thus, college students turn to everyone's favorite kitchen appliance: the microwave. The following three recipes are simple, cheap, quick to prepare, and best of all, can be done in the comfort of your own common room. Heat up and enjoy.
Easiest Fudge Recipe in the World
Ingredients:
12 oz. pkg. semisweet chocolate chips
14 oz. can sweetened condensed milk
Preparation: Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.
Microwave Scrambled Eggs
Ingredients:
1/4 cup butter
8 eggs, beaten
1/4 cup milk
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. white pepper
Preparation: Place butter in a large microwave safe bowl. Microwave on high power until butter melts, about 60-90 seconds. Mix eggs, milk, parmesan cheese, salt, and pepper in another large bowl and beat well. Pour into hot butter. Microwave on high until eggs are set but still slightly moist, about 2-3 minutes. Remove from microwave and cover; let stand on solid surface until eggs become firm, about 2-3 minutes.
Microwave Beef Stroganoff
Ingredients:
1 lb. boneless beef sirloin steak
1 onion, chopped
2 cloves garlic, minced
10 oz. can condensed cream of mushroom soup
1/2 cup sour cream
1/2 tsp. paprika
Preparation: Freeze steak 1 hour to make slicing easier. Cut steak into very thin slices across the grain. Combine steak, onion, and garlic in a 2 quart microwave-safe casserole dish. Cover with lid and microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking. In a small bowl, stir together soup, sour cream, and paprika with wire whisk until smooth. Add to beef mixture, stir well. Cover casserole dish and microwave on 50 percent power for 3-4 minutes or until heated through, stirring once during cooking. Let stand 3 minutes before serving. Serve over noodles.
