Nice and Light Pasta

Nice and Light Pasta by Meheret Shumet ’13 Ingredients

1/2 bowl of broccoli 1/4 bowl of mushrooms 1/4 bowl of cherry tomatoes 1 pat of butter (which can be found by the cutlery) 1 lemon slice (which can be found in the fridge that holds the soy and organic milk) 1 bowl of plain pasta […]

Strawberry Spinach Salad

Strawberry Spinach Salad by Audra Fannon ’11 Chef’s Comments: “It’s a fresh, sweet take on a standard salad: a perfect combination of textures and flavors, and visually appealing to boot!”

Ingredients:

Baby spinach Strawberries in syrup from the salad bar Bleu cheese

Directions: Start with baby spinach from the Erdman salad bar. Add strawberries and […]

Breakfast for Dinner Sundae

Breakfast for Dinner Sundae by Emilee Finkelstein¬†’14¬†and Dakota Jackson ’14

Ingredients:

Raspberry Chocolate Chunk Ice Cream French Toast Sticks (from Breakfast for Dinner bar) Cap’n Crunch

Directions:

Take between two and four french toast sticks from the breakfast bar and put them in a glass. Fill glass with raspberry chocolate chunk ice cream, and sprinkle […]

Garlic Bread

Garlic Bread by Mindy Huskins ’13

“Sometimes you just want some tasty garlic bread. I have found that this works better in Haffner because they have granulated garlic.

Spread butter or margarine on bread of your choosing (I prefer white) . Sprinkle a little granulated garlic and add a slice of provolone cheese. Microwave for […]

Lemon Spinach

Lemon Spinach by Elaine Lavin ’11

“This can only be made in Erdman.”

Ingredients:

Dinner plate piled with as much fresh spinach as it can hold Lemon wedge from the fridge Pat of butter Olive oil

Cook this using a pan over a hotplate. Try to clean the pan as best you can before cooking.

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