The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus


All you need is a fridge and a microwave

 All you need is a fridge and a microwave
All you need is a fridge and a microwave

All you need is a fridge and a microwave

You’ve survived mid-terms, you’ve figured out whichbars will accept your fake ID, and the sandwich lady at Mac’sPlace no longer asks what you want on your turkey sandwich.

Yes, it’s that time when the salad bar in Umphrey Leedoesn’t look as good as it did the first month of school.It’s that time when the cafeteria food starts to become lessappetizing.

“It’s not bad food,” said Jessica North, afirst-year student from Salt Lake City. “It’s just thesame every day. I haven’t been for three or four days,I’m just so sick of it.”

But with all those fire regulations, dorm-dwellers are limitedto what they can prepare in the residence halls. With only twoappliances — a refrigerator and a microwave — manystudents give up on cooking before they begin.

There are many Web sites and cookbooks devoted to microwaverecipes. After searching through many of these recipes I found aweek’s worth of meals that taste more like Mom’scooking than canned soup or Ramen noodles.

Before you begin, there are some basics to know about microwavecooking from Microwaves cook by making water,sugar and fat molecules vibrate, creating heat. Every microwaverecipe has a specific standing time. This allows heat to spread,cooking to finish and allows the temperature of the food tostabilize. Most microwave recipes instruct you to stir the foods atleast once during cooking time. This helps redistribute the heat sofoods cook evenly. Cover the food with microwave safe plastic wrapor waxed paper if the recipe specifies. This helps hold in steamfor fast and even cooking. Pay close attention to ventinginstructions as it prevents dangerous amounts of steam frombuilding up in the dish.



Microwave Mini-Pizzas

2 English muffins, halved

1 small jar of pizza sauce

1 package of shredded Mozzarella cheese

Toppings of your choice

Pour sauce on open-face muffins. Top with cheese and othertoppings. Microwave for two minutes or until cheese is melted.




2 flour tortillas

1 package of shredded cheddar cheese

Add fillings of your choice

Sprinkle cheese and other fillings on tortilla. Place the othertortilla on top and microwave for one to two minutes or untilcheese is melted. Cut into fourths.



1 skinless, boneless salmon fillet

1/2 tablespoon butter

2 tablespoons orange juice

Dash of pepper

Place fillet in microwave safe baking dish. Combine remainingingredients in a small bowl and mix well. Pour over fish. Coverdish with plastic wrap, venting one corner and microwave for threeto six minutes, or until fish flakes easily with a fork. Let standtwo minutes before serving.



Chilled Gazpacho

2 celery ribs

2 tomatoes

1/2 red onion

1/2 green pepper

1 small cucumber

2 cans V-8 juice

Tabasco or other hot sauce

Salt and pepper

Chop first five ingredients. Mix with juice. Season with salt,pepper and hot sauce. Keep refrigerated.


Broccoli Salad

2 cups broccoli florets (the flower parts)

1/2 red onion chopped

1/2 cup raisins

4-5 strips bacon, crumbled

3/4 cup mayonnaise

1/4 cup sugar

1/4 cup parmesan cheese

1 tablespoon vinegar

Combine first four ingredients in a large bowl. Mix togetherremaining ingredients until smooth. Pour over broccoli mixture andmix well. Refrigerate one to two hours before serving.



1 tablespoon oil (vegetable or olive)

1 chopped onion

2 minced garlic cloves

1 pound lean ground beef

1 14-oz. cans diced tomatoes with onions and garlic

1 6-oz. can tomato paste

1 4-oz can diced green chilies

2 16-oz cans black beans, drained

1 Tablespoon chili powder

Combine oil, onion and garlic in 3-quart microwave safe dish.Microwave for four minutes, stirring once during cooking. Add beefand cook for four minutes, stirring once during cooking to break upmeat. Cook three more minutes. Drain off any fat or liquid. Add allremaining ingredients. Mix well. Microwave, uncovered, for fiveminutes Stir well. Cook 10-15 minutes longer until thickened andbubbly, stirring once during cooking. Serves four.



Italian Chicken

3-4 boneless, skinless chicken breasts

1 10 oz. can condensed tomato soup

1 6 oz. can tomato paste

1/4 teaspoon onion salt

1/4 teaspoon garlic salt

1/4 teaspoon oregano

1 4 oz. can mushroom pieces

1 cup mozzarella cheese

1/4 cup parmesan cheese

Place chicken in a 12-by-8 microwave safe dish with the meatiestportions towards the outside of the dish. In a mixing bowl, stirtogether soup, tomato paste, spices and mushrooms. Spoon overchicken. Microwave for 20-22 minutes, rotating dish halfway throughif necessary. Sprinkle cheese over chicken and microwave for two tofour minutes, or until cheese melts. Let stand five minutes beforeserving. Makes three to four servings.



Two Minute Microwave Fudge

1 lb. Confectioner’s sugar

1/2 cup cocoa

1/4 cup milk

1/2 cup margarine

1 tablespoon vanilla extract

1/2 cup chopped nuts (optional)

In a large bowl, blend sugar and cocoa. Add milk and margarine,but do not mix. Cook two minutes in microwave. If margarine is notcompletely melted, it will melt when mixed. Add vanilla and nuts.Stir until well blended. Pour into greased 6-by-9 container. Placein refrigerator for 20 minutes to one hour. Cut and serve.



Ranch Wraps

2 large flour (or wheat) tortillas

1 grilled chicken breast, sliced into strips

1 cup torn lettuce

1/4 cup diced tomatoes

2 slices bacon, crumbled

4 tablespoons ranch salad dressing

Combine last five ingredients in a bowl and mix until coated.Place half of mixture on each tortilla and roll up.

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