Packing for college
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Advice for college bound students
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Packing for college
- 1. Packing for college? take… 5 business cards 4 small books 3 recipes 2 websites 1 passport http://www.flickr.com/photos/57895401@N00/176113721
- 2. Business Card #1 From www.thesimpledollar.com http://tinyurl.com/3cduxr
- 3. Business Card #2 From www.thesimpledollar.com http://tinyurl.com/3cduxr
- 4. Business Card #3 From www.thesimpledollar.com http://tinyurl.com/3cduxr
- 5. Business Card #4 From www.thesimpledollar.com http://tinyurl.com/3cduxr
- 6. Business Card #5 From www.thesimpledollar.com http://tinyurl.com/3cduxr
- 7. Small Book 1
- 8. Small Book 2
- 9. Small Book 3
- 10. Small Book 4
- 11. Recipe 1 Simple Pancakes 1 cup all-purpose flour 1 teaspoon white sugar 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1 cup milk 1 teaspoon vanilla extract 1 tablespoon vegetable oil 1 teaspoon margarine, softened In a bowl, stir together flour, sugar, salt and baking soda. In a separate large bowl, beat together eggs, milk, vanilla, vegetable oil and margarine. Stir dry ingredients into egg mixture; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- 12. Recipe 2 Black Bean Chili 2/3 cup dry Black Beans, cooked and drained, or 1 (15-1/2 ounce) can, drained and rinsed 2 cups canned tomatoes 1 (15-ounce) corn, drained 1/2 tablespoon chili powder Combine beans, tomatoes, corn, and chili powder in saucepan. Bring to a boil and simmer until heated. Serve with corn bread, pita bread, corn chips or rice.
- 13. Recipe 3 Potato and Tuna Stove-Top Casserole 2 1/2 lbs. Idaho Potatoes, scrubbed & cut in bite-sized cubes (about 7 cups) 1 (10 ounce) package frozen peas and carrots 1 (10 3/4 ounce) can condensed cheddar cheese soup 1 (12 ounce) can tuna packed in water, drained 1/4 teaspoon garlic powder 1/4 teaspoon black pepper Bring 1 1/2 quarts of water to boiling in a saucepan. Add potatoes. Return to boiling and cook 5 minutes. Add frozen vegetables. Return to boiling and cook 2 minutes (or to desired tenderness). Drain In saucepan stir in soup, tuna and seasonings. Add hot, drained potato mixture. Stir and serve. (Note: If necessary, reheat on very low heat. Add water if needed.) Serving suggestion: Green salad with vinaigrette dressing.