The Daily Tar Heel Thursday, September 24, 19875.
Making the best of a bare cupboard -
quick and easy recipes for the new cook
By RACHEL ORR
Staff Writer
Jamey, 1 don't mind your bor
rowing my pot, but please wash
it out next time!
That message, written on the door
of 247 Carmichael. introduces sopho
more Jamey Davis, a Frenchbusiness
major from Lenoir.
"I love to cook, but 1 don't like
to clean." Davis said to explain the
note left on his memo board.
Davis said his love of cooking was
ignited about a year ago by a bad
case of the munchies combined with
bare cupboards.
While he was visiting a girlfriend,
the two began to feel famished.
Inspection of her cupboards revealed
nothing meal-worthy, so. Davis said.
"I took it upon myself to concoct
something."
The concoction turned out to be
funnel cakes.
"I knew the basics, a thick pancake
like batter and grease." he said. "The
first ones were amorphous, but they
were good."
Since then. Davis has tinkered
regularly in the kitchen.
While working this summer as a
counselor at Montreat. a Presbyterian
camp in western North Carolina,
Davis said daily cooking became a
necessity.
"I had to cook a lot." he said. "I
was much more finicky than the rest
of the people."
While sitting on his dorm-room
floor eating a can of Beanee Weenee,
Davis said, "Everything green and
odd-looking I don't like very much."
But "Beanee Weenee is a good
staple of the American diet." he said.
Although he would like to prepare
all his meals, time constraints neces
sitate some visits to Lenoir, Davis
said. He manages to cook five or six
times a week, though. ' . '
The biggest drawing card of being
an amateur chef is "the satisfaction
of knowing I've created something
edible that other people enjoy eat
ing." Davis said.
Davis' fellow French suite residents
were greeted with a batch of crepes
on move-in day this fall. Davis treated
all the students in the Living and
Learning Program to his crepes during
the group's first international dinner.
"I cooked crepes from 4 (p.m.)
until 6:30. 1 had three platters piled
high and they were all gone."
Ease is a key factor of Davis'
creations.
"I cook very simply," he said. "I
just throw everything together."
1
2 PlWCH
f u & y
LJ-
5 FOLD.
4 (4257)
1. Cut 2 hotdogs into 10 pieces as for a package of 10 refrigerator
biscuits. 2. Put 1 wiener section in 1 biscuit pull dough over piece and
pinch together. 3. Crease dough to one side to ensure "pig" is
completely wrapped in dough. 4. Bake in preheated oven.
One of the staple items on his
grocery list is refrigerator biscuits,
which Davis uses to make pizza
dough and pigs-in-a-blanket
When he has time to cook more
elaborate dinners. Davis said he
enjoys making Italian dishes.
"They're very easy and quite good."
Davis' recipes for crepes and pigs-in-a-blanket
are designed for the cook
with limited resources. Both recipes
require only a few ingredients, are
simple to make and appeal to the
tastebuds!
Note: The provided recipes have
been tested for taste and ease of
preparation by the columnist.
FRENCH CREPES
1 cup self-rising flour
1 Vz cups milk
1 egg
1 teaspoon cooking oil
Mix all ingredients thoroughly. Turn
stovetop eye to medium high and
allow skillet to heat. Rub unsalted
butter on the bottom of the skillet
to prevent sticking. '
When pan is heated and greased,
pour crepe mixture until the batter
just covers the pan's bottom. When
edges brown, take a spatula and peel
back the sides of the crepe. If the
crepe is browned underneath, flip and
cook the other side until small brown
dots appear on the surface. Remove
crepe and sprinkle with powdered
sugar or spread desired filling on the
crepes and roll up.
Yield: 1 5 to 20 crepes. Note:Be sure
to use serf-rising flour, otherwise
the batter will be thick and result
in pancakes.
Recommended filling:
store-bought jeDy
chocolate syrup
grated cheese
Note:If cheese is used, sprinkle the
cheese on the crepe while it is
cooking after the flip. As soon as
cheese melts, remove from heat
and roll immediately.
Crepes should be eaten either
hot or at room temperature. They
do not refrigerate or freeze well.
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