Jennifer Bonczar « Bryn Mawr Cookbook

Chili Chocolate Fondue

Chili Chocolate Fondue by Renee Byer ’12 Chef’s comments: “a classic and complex flavor combo. Chili gives a slight pleasant warmth and enhances the chocolate.”

Ingredients:

Chocolate chips Splash of half-and-half or cream 1 pat butter (optional) Chili flakes or cayenne pepper Bananas, other fruit, cake, etc.

Directions: Fill a bowl with chocolate chips […]

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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Peanut Sauce

Peanut Sauce by Emma Wisniewski-Barker ’11

Here’s my recipe for peanut sauce. It’s for lunch or dinner at Erdman whenever the stir fry station is out.

Ingredients

2 or 3 Tbsp peanut butter 1/4 cup water Juice from one lemon slice (in fridge) 1 Tbsp brown sugar (end of salad bar) 2 tsp soy sauce […]

Beastly Veggie Burger

Beastly Veggie Burger by Lee McClenon ’14

Ingredients:

Veggie Burger w/ bun (wheat is best if they have it) Mushrooms Red Onion tomato Alfalfa Sprouts Feta Cheese (sub blue cheese dressing if feta isn’t available) Swiss cheese

Directions:

Assemble as you would any hearty burger. Some days this involves a trip to the sandwich bar […]