CAMPUS LIFE
Febniar}' 6,200S
Dishing in the Dorms
As embarrassing as
it is to admit, I have
never made nachos in the
microwave. I didn't even
know it could be done
until recently (as in last
year). I have made one
attempt and ended up
wasting an entire plate
of Tostitos due to severe
bums. If you're like me
and are clueless when it
comes to making nachos,
then this is the recipe for
you.
Nooe cont. from pg. 2
places. She loved life
and all aspects of nature.
Dr. Janice Swab taught
at Queens after Miss
Nooe, and it is through
Dr. Swab's commitment
and determination that
the Sarah McKee Nooe,
'22, Environmental/
Botany Laboratory
(Science & Math Building
157) was dedicated
on January 17, 2008.
Contact Tara Brannon
(BrannonT@meredith.
edu) to receive a copy of
Dr. Swab's biography on
Miss Nooe.
Sarah Nooe ‘22
Anna Britt
Staff Writer
Tasty Nachos
Ingredients:
• 4 ounces tortiUa
chips (or a good
sized handful)
• Vi cup of salsa
• Vi cup of shredded
cheddar cheese
• jalapeno peppers,
optional
Preparation:
Place your tortilla
chips on a paper plate
or whatever else you
might have on hand that
is microwave safe. Pour
your salsa over the chips.
Sprinkle the desired
amoimt of cheese over
the top of all. If desired,
top with the jalapeno
pepper slices. Microwave
on high for 1 to 1 Vi
minutes or xintil cheese
is melted. Allow to cool
for a bit to avoid nasty
bums.
Another great way
to make nachos is to use
Velveeta cheese. You
use of a block cut into
thin slices. After spread
ing the slices over the
top of your pile of chips,
set the microwave to a
medium setting if pos
sible, and nuke it for 1 ^/z
-2Vi minutes or vmtil the
cheese is melted. Make
sure you keep an eye
on it, though, because
cheese can overcook eas
ily.
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The Meredith Herald editor
9^
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The
Staff
heraid@meredith.edu
Editor. Meredith Beeman
beemanme@meredith. edu
Copy Editor
Joy Strickland
Staff Writers
Kaitlin Briggs Anna Britt
Chelsea McGlaughlin Whitney Wilson
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