Seasonal dorm comfort food favorites

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By Laura Tomah

Yeardisc editor

Fall is here, and comfort food of the season is in demand. Aside from sweet potatoes, pumpkin pie and turkey, these recipes are sure to become favorites in the comfort of your dorm room.
The cheesy cauliflower in the cauliflower au gratin, delicious corn on the cob and rich tumbleweed candy are sure to fill you up as, hopefully, cold weather approaches.

This cauliflower au gratin is cheesy, warm and delicious–sure to give you your cheese fix with a little bit of veggies too.

CAULIFLOWER AU GRATIN
Servings: 4
1 (16 ounce) bag of frozen cauliflower
2 tablespoon water
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
1/4 teaspoon salt
1 1/2 cup shredded cheddar cheese
1/8 teaspoon paprika

Place cauliflowers and water in 1-quart casserole; cover. Microwave full power until tender, 7-10 minutes, stirring after half the cooking time. Drain and set aside.
Place butter in 2 cup measuring dish. Microwave full power until melted, 30 seconds to 1 minute.
Stir in flour. Blend in milk, mustard and salt. Microwave until thickened, 3 minutes, stirring every minute. Stir in cheese and microwave until melted.
Pour over cauliflowers in small microwave safe casserole dish. Sprinkle with paprika and microwave 1 minute.
Nutrition information per serving (values are rounded to the nearest whole number): 458  calories; 33 g total fat; 19 g  saturated fat;  2 g polyunsaturated fat;  10 g monounsaturated fat; 93 mg cholesterol;  1,371 mg sodium;  454 mg potassium;  16 g total carbohydrate;  5 g dietary fiber; 5 g sugars;  27 g protein.

(Recipe from www.cooks.com)

Corn on the cob is one of my favorite vegetables and something I think of when I think of fall. This unique microwave way of preparing it is sure to give you the taste of fall.

CORN ON THE COB MICROWAVE STYLE
Servings: 1 per piece of corn
Corn on the cob
Waxed paper
Paper towel

Remove the husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Wrap each ear in waxed paper and place on paper towels in the microwave. Cook on high power, 3-5 minutes for 1 ear, 5-7 minutes for 2 ears, or 9-12 minutes for 4 ears.
Nutrition information per serving (values are rounded to the nearest whole number): 120 calories;  2 g total fat;  0 g saturated fat;  0 mg  cholesterol; 20 mg sodium;  27 g  total carbohydrate;  4 g dietary fiber;  8 g sugars; 0 g protein.

(Recipe from www.cooks.com)

This microwave candy that was featured on Paula Dean’s cooking show is sure to fulfill your sweet tooth craving and makes enough for you to take to any parties you may be invited to.

MEEMAW’S TEXAS TUMBLEWEED CANDY
Servings: 40
1 (12-ounce) package white almond bark
1 cup (6-ounces) butterscotch or peanut butter chips
1 (1-pound) package roasted salted peanuts
3 cups (about 4 1/2 ounces) potato sticks, plus more if desired

In a microwave oven or in the top of a double boiler over simmering water, melt the bark and the chips together. Stir with a heatproof spatula or wooden spoon to combine.
Mix in the nuts and potato sticks, adding additional potato sticks if desired. Drop by the spoonful onto waxed paper and allow to cool. Store the candy in an airtight container.
Nutrition information per serving (values are rounded to the nearest whole number): 211 calories;   18 g total fat;   6 g saturated fat;   4 g polyunsaturated fat;   7 g monounsaturated fat;   9 mg cholesterol;    178 mg sodium;   278 mg potassium;   10 g total carbohydrate;    3 g  dietary fiber; 1 g sugars;  8 g protein.
(Recipe from www.foodnetwork.com)

I hope you enjoy all of these fall recipes as much as my friends and I did. If your mother wonders if you are eating properly in college, you can tell her even the candy you eat has vegetables in it.

 

Cauliflower Au Gratin

 

Corn on the Cob Microwave Style

 

Meemaw's Texas Tumbleweed Candy