Students have Recipes for the Grill in the Chuck’s Dining Hall

by Kristina Birt

The grill is the staple of Chuck’s, Cedarville University’s primary cafeteria.

Rice Crispy Treats by Kyrstin Stadel

Supplies:

• Aluminum foil from Sub Line (optional)
• A spoonful of butter from Power Bar or Breakfast Bar
• A bowl of marshmallows from Breakfast Bar
• A bowl of cereal of your choice

Steps:

1. Take the foil and fold up the edges to make a “boat” shape.
2. Melt some of the butter in the foil on the grill. Spread the butter all over the inside of the foil to help prevent sticking.
3. Add marshmallows into the foil.
4. Mix until the marshmallows are completely melted.
5. Pour the marshmallows over the cereal.
6. Put some butter on a spoon and mix the marshmallows and the cereal together.

The Mish-Mash by Seth Eroshevich

Supplies:

• Chicken from Habanero or bourbon chicken from Home Cooking
• Brown rice from Habanero or Grill
• Mushrooms, carrot slices and green pepper. Can also include spinach, cheese, broccoli
• Egg from Grill
• Sausage from Grill
• Cooking oil from Grill
• Soy sauce
• Salt
• Pepper
• Teriyaki sauce

Steps:

1. Put cooking oil on the grill.
2. Add rice and chicken.
3. Pour egg over the rice and chicken.
4. Add vegetables and mix.
5. Add desired seasoning, including soy sauce, teriyaki sauce and pepper. Salt can be added for taste.
6. Continue mixing until the eggs and vegetables are thoroughly cooked.

Fried Rice by Deborah Raczykowski

Supplies:

• Oil from the Grill
• Vegetables (can include: onions, peppers, edamame, broccoli, spinach) from Salad Bar or Grill
• Rice from Habanero or Grill
• Chicken from Power Bar
• Water from Grill
• Eggs from Grill
• Garlic from Grill
• Salt
• Pepper
• Teriyaki sauce from Grill
• Cheese from Salad Bar or Grill 

Steps:

1. Pour cooking oil on the grill.
2. Add vegetables and season with salt and garlic.
3. Shred chicken from Power Bar while cooking the vegetables, making sure to stir them every few minutes.
4. Add water on top to steam the broccoli.
5. Add ginger and other seasonings.
6. Add spinach and rice, mixing it with the vegetables.
7. Add oil to the side and pour eggs over, making sure to season with salt and pepper. Scramble eggs.
8. Add teriyaki sauce to the main mix of rice, chicken and vegetables.
9. Mix the cooked eggs with the rice mixture.
10. Add cheese and cook until it melts.

Kristina Birt is a sophomore Business Management major and a writer for Cedars. In her free time, she likes to paint, crochet and eat ice cream with friends.