Katy Billings

UNA Munchie Tips

 

With the weather keep us locked in doors, most students turn to the same thing for comfort and entertainment, food. The UNA culinary department has a few recipes in their cookbook to solve that problem. Whether you’re in the mood for some hot soup or some lighter snacks, Culinary Inspirations , The UNA Culinary Arts Program Cookbook has a recipe for you.

 

 

Tom Yam Kung (Hot & Sour Shrimp Soup)

1 lb. Medium Shrimp with shells

1 Tbsp. Lemongrass Sauce, divided

1 Tbsp. Lime Rind, grated

2 Tbsp. Fish Sauce

1 qt. Chicken Stock

¼ c. Lime Juice

3 Tbsp. Chili Paste

2 ½ Tbsp. Sugar

3 c. Mushrooms, quartered & parboiled

2 Tbsp. Cilantro, Minced

 

Wash and shell shrimp, and set shells aside. Combine shells, ½ tablespoon of lemongrass sauce, and lime rind in sauce pan. Bring to boil, reduce heat and simmer for 20 minutes. Strain stock, add fish sauce, lime juice, chili paste, lemongrass sauce, and sugar, and then mix well. Add mushroom, bring to boil, and add shrimp. Garnish with cilantro and serve. Serves: 8

 

Watermelon Sherbet Smoothies

3 c. Seedless Watermelon, diced

1 c. Crushed Ice

1 c. Watermelon, Raspberry, or Lime Sherbet

4 tsp. Lime Juice

2 tsp. Semisweet Chocolate Chips

 

Honey Garlic Wings

25 Chicken Wings

½ lb. Butter, melted

2 oz. Garlic, minced

5 oz. Honey

 

Preheat oven to 350 degrees, put wings in steamer and steam for five minutes. In a large bowl, combine garlic and honey and mix well. Add wings and butter to mixture. Toss well and spread in single layer on a sheet pan. Bake for 20 minutes. Serves: 5