Dining Hall Dish
Observer Scene | Thursday, January 29, 2009
Studies have shown that children who eat breakfast do better in school. Since we are all pretty much just an advanced stage of schoolchild and we probably need all the help we can get (I know I can), this week Dining Hall Dish offers another breakfast edition. So grab yourself a cup of coffee and get ready to start your day.
This week’s recipes:
Hash Brown Casserole
This is basically your average egg breakfast cooked up into a casserole to make it a little more warm and homey. Layer it all up and enjoy!
1. If you are in North: Head to the make your own eggs bar. Scramble one or two fresh eggs, diced tomatoes, diced white onion and either sausage or bacon. (Feel free to experiment with other ingredient to add into the egg mixture, like green pepper or salsa.) Put into one of the soup bowls.
2. If you are in South (or don’t want to spend time at the make your own eggs bar): Mix the pre-made scrambled eggs, diced white onion, diced tomatoes and bacon (or you can slice sausage links) into one of the soup bowls.
3. Top egg mixture with a layer of shredded cheddar cheese.
4. Top with hash browns.
5. Heat in microwave for about a minute and a half, or until the cheese melts.
Peanut Butter and Banana Bagel
This is probably one you’ve heard off before, but it doesn’t make it any less tempting.
1. Toast bagel.
2. Spread with a layer of peanut butter.
3. Slice bananas on to bagel.
4. Other toppings to try: honey, apple, and raisins.
One of my favorite things my mom used to make for me when I was little was cinnamon toast, and it’s pretty easy to make in the dining hall. Just toast some bread, spread butter over the toast, and sprinkle with cinnamon (you’ll probably have to wait for the days when they serve it with applesauce.) You’ll have to provide your own TLC.
Have your own dining hall recipe? We would love to feature it! E-mail firstname.lastname@example.org.