Buster’s Bites:

If there’s one thing the Prospectus News staff likes better than bringing you the latest news, it’s eating! Compiled here, you’ll find some of the newspaper staff’s favorite dishes for the hot summer weather.  Enjoy! 

California Veggie Sandwich

Sean Hermann

Publications Manager

Servings: 4

Ingredients

1/4 cup mayonnaise

3 cloves garlic, minced

1 tablespoon lemon juice

1/8 cup olive oil

1 cup sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

2 (4x6 inch) focaccia bread pieces, split horizontally

1/2 cup crumbled feta cheese

Directions:

In a bowl, mix the mayonnaise, minced garlic and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread and sprinkle each one with feta cheese. Place on the grill cheese side up and cover with lid for 2 to 3 minutes. This will warm the bread and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill and layer with the vegetables. Enjoy as open-faced grilled sandwiches.

Variations – Broil in oven at 425 degrees for 20 minutes instead of grilling. Add Cajun mayo for a little spice. Substitute any of your favorite veggies or sandwich bread for a personalized touch.

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Hash brown Casserole

Kelsey Hosea

Staff Writer

Ingredients

Thawed, frozen shredded hash browns 1lb 4oz bag

Cream of chicken soup

8oz bag of shredded cheese

Salt, pepper, garlic powder (to taste)

1 Tbs. sour cream

Directions:

Take all the ingredients listed above and pour into a large bowl. Season the contents in bowl to your desire. Then, transfer the mix to a baking pan. Cook on 350 degrees for 45 minutes, or until the top of the casserole is golden brown.

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Strawberry Pie

Morgan Bernier

Staff Writer

Ingredients:

1 (14 oz.) can sweetened condensed milk

8 oz. cream cheese, softened

¾ cup finely chopped/pureed fresh strawberries

12 oz. whipped topping

4 Tbsp. strawberry gelatin

Prepared graham crack crust

Directions:

Blend cream cheese and condensed milk until smooth. Add in 4 Tbsp. strawberry gelatin and mix thoroughly.

Fold in 8 oz. of whipped topping, mix well.

Pour pie into shell. Spread extra topping over pie and add chopped/pureed strawberries on top for presentation. Chill until ready to serve.

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Frozen Grapes

Briana Kay Stodden

Production Supervisor

Directions:

Wash and remove seedless grapes from stems

Put grapes in freezer Ziploc bag.

For best results lay flat in freezer

In 3-4 hours grapes are ready to enjoy

Only 60 calories per cup!

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Chipotle Hummus

Buster Bytes

Tech Columnist

Servings: 8

Ingredients:

    2 16 oz. can of chickpeas/garbanzo beans

    1/2 cup vegetable or chicken stock

    6 - 10 tablespoons lemon juice (to taste)

    2 tablespoons peanut butter or tahini

    4 cloves garlic, crushed

    1 teaspoon salt

    4 tablespoons olive oil

    2 – 4 Chipotle peppers in Adobo Sauce (to taste).

Directions:

Drain chickpeas and combine with remaining ingredients except stock and chipotle peppers. For extra flavor, garlic may be browned in olive oil before combining.  Blend ingredients in blender or food processor while slowly adding soup stock until desired consistency is reached. Add chipotle peppers one at a time until desired level of spiciness is reached. Blend an additional 3-5 minutes on low until thoroughly mixed and smooth.

Place in a ramekin or small serving dish on a plate with your choice of crackers, pita bread, bread or vegetables.  Try garnishing with sliced kalamata olives.