In 1994, students, faculty, and staff provided hundreds of easy recipes for the “busy, on-the-go student,” which can be found in the Pennsylvania College of Optometry’s “Out of Sight Recipes” cookbook. All proceeds from cookbook sales went directly to the Administrative and Professional Staff Endowed Scholarship fund, which is awarded annually to a second, third or fourth year Optometry student based on merit.
Ingredients:
Ingredients:
Centennial
Ingredients:
3 large chicken legs
3 carrots (whole, not peeled)
3 celery stalks (ends OK)
1 small yellow onion
2 Tbsp. basil (fresh or dried)
1 whole bay leaf
1 Tbsp. peppercorns
2 tsp. salt
2 cups chopped carrots
2 cups chopped celery
2 cups egg noodles or pasta of choice
Directions: In a medium to large crockpot, put chicken legs, basil, celery stalks, whole carrots, onions, and peppercorns. Fill to top of pot with water and cook on high all day (8 hours). Remove all ingredients and set aside chicken. Dispose of celery stalks and carrots. In pot of broth, put chopped celery and carrots, along with chicken pieces removed from bones. Put egg noodles in last and salt to taste. Cook additional hour and serve.
- Glenn R. Roedel, client services director, Technology and Library Services
When asked if he still cooks up this cozy recipe Glenn said, “How cool! I still make it, but just slightly modified it.”
3 large chicken legs
3 carrots (whole, not peeled)
3 celery stalks (ends OK)
1 small yellow onion
2 Tbsp. basil (fresh or dried)
1 whole bay leaf
1 Tbsp. peppercorns
2 tsp. salt
2 cups chopped carrots
2 cups chopped celery
2 cups egg noodles or pasta of choice
Directions: In a medium to large crockpot, put chicken legs, basil, celery stalks, whole carrots, onions, and peppercorns. Fill to top of pot with water and cook on high all day (8 hours). Remove all ingredients and set aside chicken. Dispose of celery stalks and carrots. In pot of broth, put chopped celery and carrots, along with chicken pieces removed from bones. Put egg noodles in last and salt to taste. Cook additional hour and serve.
- Glenn R. Roedel, client services director, Technology and Library Services
When asked if he still cooks up this cozy recipe Glenn said, “How cool! I still make it, but just slightly modified it.”
