Students and Herrick Hall staff enjoy a variety of nutritious dishes at the open house.
While most of the students are food and nutrition or family and consumer science students, a few are taking the class as an elective.
Fish and wildlife major Andy Schell said, “I’m taking the class as an elective because I like food.”
Others in the class noted it was because he got to take home leftovers from the labs.
Hamburger Soup with Potato Dumplings
Cory Talbott and Melissa Frazier
(Dairy and Gluten-free)
1 lb. lean hamburger
16 oz. chicken broth
1 16 oz. can diced tomatoes
1 can stewed tomatoes
1 onion, chopped
1 can black beans, partially drained
1 can kidney beans, drained
1 can French-cut green beans, drained
1 can corn, drained
Salt, pepper, seasonings of choice.
Brown hamburger with chopped onion and drain. Set aside. In a large pot, bring chicken broth and tomatoes to a simmer. Add beans, corn, onion, and hamburger. Add seasonings as desired. Simmer, covered for 20 minutes. Meanwhile, prepare dumplings.
3 oz. soy milk
1 tsp baking powder
½ tsp pepper
½ tsp salt
1 cup prepared potato flakes
(1/4c. soy milk, 1 TBS margarine,
2/3 c. potato flakes, ¼ tsp salt)
2 egg whites, beaten stiff
Mix soy milk, baking powder, salt, pepper, and whole egg with prepared flakes. Gently fold in egg whites. Drop by teaspoonfuls into pot of soup. Let simmer for 3-4 minutes. Place briefly under broiler to brown if desired.