The Salemite- Salem College's Newspaper

Tag: the refectory

  • Cooking with Corrin Since 1941: “Baked Spinach Dip”

    Cooking with Corrin Since 1941: “Baked Spinach Dip”

    Recipe submitted by Audrey Weirda 2 tsps olive oil Minced garlic cloves 2 lbs spinach ½ cup milk 6 oz cream cheese ¾ cup shredded mozzarella Coarse salt and ground pepper Pita chips Preheat oven to 475 ℉. In a greased saucepan, wilt garlic and spinach. Drain the spinach and set aside. In the same…

  • Cooking with Corrin Since 1941

    Cooking with Corrin Since 1941 By Magdalena Chavez Oftentimes we find ourselves hungry, missing home cooked meals, or simply just feeling like concocting up a new recipe; yet we have little-to-no resources in our respective residence halls. Fill up your eco-clamshells with goodies ingredients from the refectory.   Ingredients: 8 oz of elbow macaroni 2…