THE JOY OF RESIDENCE

COOKING:
A GUIDE TO QUICK N EASY
RECIPES

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 BASIC SAFETY RULES FOR COOKING IN THE RESIDENCE
1. Please note that the recipes should be cooked in only in the micro-
wave, rice cooker or crock pot. DO NOT use any of the prohibited
cooking appliances (hot plates, toaster ovens, grills etc.) in your
unit. Please refer to page 34 of the Residence handbook.

2. Always unplug an appliance when you're done using it, and let it
cool completely before storing.
3. Keep flammable items, like paper and clothing, away from the cook-
ing area.
4. Pay attention while you're cooking; don't leave the room when
something is in the microwave.
5. Always clean up immediately. One reason many colleges don't al-
low cooking in residence is because food attracts pests. Get in the
habit of washing utensils, plates, and appliances as soon as you're
done eating. And use dish soap! Also remember to wipe down the
counters with Lysol and sweep the floors when you are done.
6. Purchase some large Tupperware or other resealable containers to
store cooking utensils and food that doesn't need refrigeration to
keep it fresh and to reduce the risk of attracting pests.
7. Don't use equipment for purposes other than those intended. Don't
use a rice cooker to pop popcorn; don't stir-fry on a popcorn pop-
per.
8. Be sure that your refrigerator can hold food at the proper tempera-
ture: 38 degrees or less. Some of the smaller refrigerators can be
less efficient and may not have a tight seal. Keep a thermometer in
the fridge to be sure.
9. Refrigerate leftovers promptly, or wrap them and discard immedi-
ately.
10. Always wash hands when preparing food.
11. If food is spoiled, or seems like it might be spoiled, don't eat it.
12. Toss any questionable leftovers.
13. When preparing food in advance, ensure it is cooked thoroughly,
cooled rapidly and stored in the fridge

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 TABLE OF CONTENTS
Le petit djeuner (breakfast)
Microwave scrambled eggs 4
Fruitful morning muesli 4
Banana bread oatmeal 4-5
Scrambled eggs tortilla wraps 5

Rice cooker recipes

Rice salad 6
Spanish rice 6-7
Cannellini beans, cabbage and beef stew 7
Egg salad 7-8
Grandmas chicken 8
Shrimps in garlic sauce 8
Rooz Ma Lahem (Rice with meat) 9
Oriental chicken 9
Creamy macaroni and cheese 9
Frittata in rice cooker 10
Coconut rice 10
Apple rice pudding 10-11
Turkey barley goulash casserole 11

Vegetarian recipes
Vegetarian rice 12
Spiced lentils and rice 12-13
Tofu and vegetable stir fry with ginger 13
Easy vegetarian crockpot chilli recipe 13-14
Vegan chocolate peanut butter crockpot cake 14-15
Strawberry spinach salad 15
Ambrosia salad 15

Beverages, drinks and cookies

Coffee with chocolate and honey 16
Green tea hot cocoa 16
Caf mocha shake 16
Shanibars 17
Homemade cappuccino 17
Grandmas corn flakes peanut butter cookies 17
Vanilla Chai swirl 18
Chocolate raspberry yogurt smoothie 18
Iced Mochaccino 18

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 Le petit-djeuner
Microwave scrambled eggs
Cook time: 5 mins
Ingredients: butter, eggs (beaten),
milk, grated Parmesan cheese, salt,
white pepper

P lace butter in a large micro-

wave safe bowl. Microwave on
high power until butter melts, about
60-90 seconds. Mix eggs, milk, Parmesan cheese and salt, and pepper
in another large bowl and beat well. Pour into hot butter.
Microwave on high heat until eggs are set but still slightly moist, about 2
-3 minutes. Remove from microwave and cover; let stand on solid sur-
face until eggs become firm, about 2-3 minutes. Return to microwave
for 30 second intervals if eggs arent done to your liking.

Fruitful Morning Muesli

Prep time: 5 mins
Ingredients: 2 cups QUAKER Oats, 2 cups apple juice/ apricot nec-
tar, 1 1/2 cups of sliced fresh fruit, 1 (8 ounce) carton vanilla low-fat
yogurt

C ombine all the ingredients and mix well. Cover and refrigerate for 8
hours or overnight. Serve cold; sprinkle nuts if desired. Refrigerate
in an airtight container up to 4 days.

Banana Bread Oatmeal

Cook time: 10 mins
Ingredients: 3 cups milk, 3 tbsp. brown sugar, 3/4 tsp. ground cinna-
mon, 1/4 tsp. salt (optional), 1/4 tsp. ground nutmeg, 2 cups QUAKER
Oats, 1 cup mashed ripe bananas, 2 tbsp. toasted pecans

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I n a medium bowl, bring milk, sugar, salt and spices to gentle boil
(watch carefully) by microwaving for about 3-5 mins; stir in oats. Re-
turn to microwave; and microwave for an additional 1-5 mins. Cook 1
min for quick oats, 5 mins for old fashioned oats or until most of liquid is
absorbed, stirring occasionally.
Remove oatmeal from microwave. Stir in mashed bananas and pecans.
Spoon oatmeal into 6 cereal bowls. Top with yogurt, sliced bananas
and pecan halves, if desired. Makes 6 servings.

Scrambled Egg Tortilla Wraps

Cook time: 5 mins Prep time: 10mins
Ingredients: 8 eggs, 1/2 cup Carnation Regular, 2% or Fat Free
Evaporated Milk, 1 1/4 cups grated cheddar cheese (divided), 1/2 tsp
salt, 1 tsp hot sauce (optional) 6 whole wheat flour tortillas

W hisk eggs and evaporated milk in a large bowl. Stir in 1/2 cup
cheese, salt and hot sauce. Microwave for 60-90 secs. Add egg
mixture and microwave for 2-3 mins or until moist curds form.
Sprinkle 2 tbsp. grated cheese down center of tortillas. Place 1/2 cup
scrambled eggs on top of cheese. Fold up bottom of tortilla and roll up.
Makes 6 large tortilla
wraps
*If you have extra time
add chopped onions,
peppers, mushrooms,
tomatoes etc. to the
eggs.

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 Rice Cooker Recipes
Rice Salad
Ingredients: 4 cups long grain rice, 4 cups water or chicken stock, 2
tbsp. unsalted butter, salt and pepper to taste, 1/4 cubed cucumber, 2
Roma tomatoes, seeded and cubed, 1/2 avocado, pitted, peeled and
cubed, 1 cup romaine salad mix

P ush the Cook button on the rice cooker. Wait until the inner cook-
ing pan is hot, and melt butter. Wash rice with cold water and add
to the inner cooking pan. Saut for 3-4 mins.
Pour in the water or stock, salt and
pepper (Adding the same amount of
liquid to the rice results in fluffier rice).
Cover with the lid and cook until it
turns to Keep Warm mode. Fluff the
rice with the spatula
Place the rice in a large mixing bowl to
cool down. Add the vegetables and
mix well.

Spanish Rice
Ingredients: 2 1/2 cups long grain rice, 2tbsp. extra virgin olive oil, 1/2
medium onion (finely chopped), 2 fresh tomatoes (peeled and finely
chopped), 1 cup chopped, canned tomato with juice, 1 1/2 cups chicken
stock, salt and pepper to taste, 1 cup fresh or frozen peas, few sprigs
fresh cilantro for garnish

S oak the rice in a bowl of hot water for about 10 mins. Strain and
rinse under cold running water. Drain and set aside. Push the
Cook button of the rice cooker and add oil, onion, garlic, fresh and
canned tomatoes with juice and cook for about 5-7 mins.
Stir in the reserved drained rice and chicken stock and mix well. Sea-
son to taste with salt and pepper, and close the lid. When rice cooker

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turns to Keep Warm mode, stir in the peas and leave the lid closed for
another 5 mins. Spoon the rice in serving dish and garnish with cilantro.

Cannellini Beans, Cabbage & Beef Stew

Ingredients: 1/2 lb dry cannellini beans, soaked in water overnight (or
use can, 15-16 oz), 4 tbsp. extra virgin olive oil, 1/2 onion (chopped), 1
branch fennel coarsely chopped, 2 cloves garlic finely chopped, 1 lb
beef stew meat cut into cubes, 1 can tomato peeled and crushed (15-16
oz), 1 lb cabbage roughly cut into 1-inch strips, salt to taste

S oak the beans in water overnight in the refrigerator. Drain and set
aside. Skip this step if using canned beans. Push the Cook button
and heat the inner cooking pan for 5mins. Pour olive oil, onion ,fennel,
and garlic to saut for 1-2 mins.
Add the beef cubes in batches and saut until all the sides are slightly
brown. Gradually add crushed tomato, beans, and 3 cups of water and
cover the lid. When it turns to Keep Warm mode, add strips of cab-
bage. Leave it in Keep Warm mode for about 30 minutes or until beef is
falling apart. Add salt to taste.

Egg Salad
Ingredients: 7-8 eggs, 2 tbsp. finely chopped onion, 2 tbsp. finely
chopped celery, 1 tbsp. pickle relish squeezed out of excess liquid, 1/2
tsp. celery seeds, 4 tbsp. mayonnaise, 1 tbsp. Dijon mustard, salt to
taste, 2 tbsp. finely chopped fresh parsley

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P ut eggs in the rice cooker with enough water to cover the eggs.
Cook for 18-20 mins. Peel and chop the eggs and set aside. Add
the remaining ingredients in a medium bowl and mix. Add the reserved
eggs and mix thoroughly, without smashing the eggs.
Serve as a salad or for sandwich filling.

Grandmas Chicken
Ingredients: olive oil (enough to cover the bottom of cooker), 1 cup
minced garlic, 4 cups minced onions, 8 cups tomato sauce,1/2 cup
raisins, 1 bay leaf, salt and pepper to taste, 1/4 cup paprika, 1 bunch
minced cilantro, 1 diced red pepper, 1 diced green pepper, 1 diced
yellow pepper, chicken breast diced into medium sizes.

P ut the oil in the cooker and add garlic. Saut until the color chang-
es; do not brown. Add onions and saut until a shine is present.
Add peppers, tomato sauce, bay leaf, and cilantro. Stir together and
add salt and pepper to taste. Add paprika and raisins. Allow to simmer
together for 5 min. Add the chicken and allow to cook through, stirring
from time to time.

Shrimp in Garlic Sauce

Ingredients: 3 lbs. shrimp, extra virgin olive oil, 3/4 cup minced garlic,
crushed red pepper and salt to taste, 3/4 cup minced shallots, 1
chopped and squeezed parsley, 8 oz. whole butter

S aut the garlic and shallots

in the rice cooker with olive
oil without browning, add the
shrimps, salt and pepper and
saut 2 min or until done. Add
whole butter and parsley.

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Rooz Ma Lahem (Rice With Meat)
Ingredients: 5 cups cooked rice, 1/2 lb ground beef, ground lamb or
ground turkey, 1/3 cup diced onion, 3 garlic cloves, 1 (15 ounce) can
chickpeas, seasoning to taste, 1/2-3/4 tsp. allspice, 1/3 tsp. cinna-
mon, 1 tbsp. salt or seasoning salt (more if desired), 1 tsp. garlic pow-
der, 1/2 tsp. black pepper, 1/4 cup diced red pepper

I n the rice cooker, combine onions, chopped garlic, seasonings and

ground meat and brown, try to keep the meat from forming large
clumps. Once it s almost brown, add the drained can of chick peas
and let meat brown.
When the meat is browned, drain any remaining fat from the rice cook-
er, add rice and stir until well blended.

Oriental Chicken
Ingredients: 1 chopped bell pepper, 1 chopped onion, 1 1/2 cups
rice, 1 (14 ounce) can chicken broth, 1 chicken bouillon cube, 1 (8
ounce) can water chestnuts, 1 (6 ounce) can chicken, 1 (8 ounce) can
sliced mushrooms, 1/2 cup butter

M ix ingredients together in rice cooker. Set to cook. Dish is done

when the cooker goes off:

Creamy Macaroni and Cheese

Ingredients: 2 cups macaroni, 1 cup chicken stock or 1 cup water, 1

cup heavy cream or 1 cup half-and-half, 1 1/2 cups shredded mixed
cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) , 2
tbsp. butter, 1/2 tsp salt and pepper, 1 pinch cayenne pepper

P lace pasta and liquids into rice cooker. Close lid and press cook.
When pasta goes to keep warm, add the other ingredients, stir
with paddle. Close lid and keep on warm till ready to serve

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Frittata in a Rice
Cooker
Ingredients: 1/2 cup frozen
spinach, thawed, drained and
squeezed dry, 1/2 cup fresh
button mushrooms (cleaned
and sliced), 2 green onions,
chopped, 4 large eggs
(beaten), 1/2 tsp. ground oregano, 1/2 tsp ground thyme, 1 pinch
salt & freshly ground black pepper, 1/4 cup asiago cheese, grated
(you may use Parmesan cheese)

C oat the inner pot with non-stick cooking spray. In a medium

bowl, mix together the spinach, mushrooms and onions. Add
the eggs, oregano, thyme, salt, pepper and cheese. Mix well until all
ingredients are combined.
Spoon the frittata into the inner pot. Close the lid and turn on the
cooker and cook for 12-14 minutes. When done, the eggs should be
firm on the bottom and almost set on the top. Use a plastic spatula
to slice the frittata into wedges and serve.

Coconut Rice
Ingredients: 4 cups basmati rice, 2 (14 ounce) cans coconut milk,
water to make it 8 cups liquid, 1/8 tsp cardamom powder, 1/8 tsp
clove powder, 1/8 tsp cinnamon, 1/8 tsp turmeric powder, salt

A dd all these ingredients in your rice cooker and stir well. Turn
your cooker on. When the rice is done, you may have to fold
the creamy mixture in the top into the rice very very gently so as not
to mush the rice. Enjoy!

Apple Rice Pudding

Ingredients: 2 cups apples (peeled, cores, and diced), 1 cup short-
grain white rice, 3 cups water, 1/2 tsp salt, 1 cup raisins,

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1 pinch nutmeg, 1 (14 ounce) can sweetened condensed milk, 4 tbsp.
butter, 1 1/2 tbsp. vanilla

P ut the rice, salt, 3 cups of boiling water, raisins, apples, and nut-
meg into the rice cooker and set to cook. When the rice cooker
switches to warm, stir in condensed milk, vanilla, and butter and set to
cook once again. After it switches to warm, garnish with cinnamon and
serve.

Turkey Barley Goulash Casserole

Ingredients: 1lb lean ground turkey or ground beef, 1/2 cup chopped
onion , 1/4 cup chopped celery, 1 diced red bell pepper, 1 shredded
carrot, 3/4 cup barley 1 (6 ounce) can tomato paste, 1 1/2 cups water,
1 1/2 tsp. salt, 1/4 tsp. pepper, 1 garlic clove (minced), 2 tsp. sweet
paprika (optional)

T urn on the rice cooker and toss in the first five ingredients. Peek
every few minutes and stir to break up turkey clumps and then
close the cover again. When the turkey is cooked, add the rest of the
ingredients.
When the cooker sets to warm, check to ensure barley is cooked
through. If barley is still too chewy, let it run another cycle. It should
take about 40 mins. If mixture is too dry, add a little more water.
Top with
cheddar or
parmesan
cheese if
you wish.

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 Vegetarian Recipes
Vegetarian Rice
Ingredients: 2 tbsp. oil, 3 sliced mushrooms, 2/3 cup long grain and
wild rice mix, 2 tsp. vegetable stock powder, 1 cup tomato or vegetable
juice, 1 cup water, 1/2 cup sliced carrots, 1/2 cup cut-up green beans or
long beans, 1/2 cup broccoli florets, 1/2 cup cauliflower florets, 1/4 cup
sliced red bell pepper, 3 chopped shallots, 1/4 cup toasted almonds

P ut the oil and mushrooms in the rice cooker pan and cook for 3
mins. Stir in the rice mixture and cook for a minute or two. Add
stock powder, tomato juice and water. Cover and cook for 10 mins. Add
sliced carrots and cook for an additional 5 mins. Add green beans,
broccoli and cauliflower florets. Cover and cook until the cooker switch-
es to WARM. Stir in the red bell pepper, shallots and toasted almonds.

Spiced Lentils and Rice

Ingredients: 1 1/2 cup brown rice, 3/4 cup lentils, 2 cinnamon sticks
(broken in half) 6 cloves, 1/2 tsp. cumin, 1/4 tsp. ground black pepper, 1
tsp. salt (optional), 1/4 cup minced parsley

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P ut all ingredients except parsley into the rice cooker. Add 4 cups of
water, stir and set to Cook. When the cooker shuts off, check to
make sure both rice and lentils are tender and no water remains. If they
are not tender, add 1/4 cup more water and set to cook.
When done, remove the cinnamon and cloves, fluff the rice, and add
the minced parsley.

Tofu and Vegetable Stir-Fry with Ginger

Ingredients: 3/4 cup soy sauce, 1/2 cup lemon juice, 1 tbsp. fresh gin-
ger (grated or minced), 1 block firn or extra-firm tofu (cut into 1 inch cu-
bes), 2 tbsp. vegetable or
olive oil, 1/2 chopped cauli-
flower, 1 chopped bunch
broccoli, 2 sliced carrots, 1
chopped onion, 1 sliced bell
pepper (any colour),1 cup
snow peas, 1 cup mush-
rooms, sliced (any kind), 3
sliced green onions
(scallions), rice (pre-cooked)

I n a large shallow bowl, whisk together the soy sauce, lemon juice and
ginger. Marinade the tofu in this sauce for at least one hour. Cook the
cauliflower, broccoli, carrots, onion, bell pepper and tofu in the rice
cooker, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the
tofu. Allow to cook for just a few more minutes. Vegetables should be
tender but not soft. Add the rice and cook just until heated through and
well mixed.

Easy Vegetarian Crockpot Chilli Recipe

Ingredients: 2 tbsp. oil, 4 cloves garlic (minced), 1 onion (chopped), 1/3
tsp. red pepper flakes, 1 tsp. oregano, 1 (28 ounce) can tomatoes, 1
tbsp. soy sauce, 1 tbsp. chilli powder, 1/3 tsp. cumin, 1 1/2 cups vegeta-
ble broth, 1 (6 ounce) can tomato paste, 2 cans black beans (drained),

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2 cans red kidney beans (drained).

S aut the onion, garlic and red pepper flakes until the onion is soft,
about 3 to 5 mins. Add the chilli powder and cumin and cook for
two more mins. Place the onions and the remaining ingredients in the
crock pot, stirring to combine.
Cover and cook on low for 6 to 8 hours.

Vegan Chocolate Peanut Butter Crock Pot Cake

Ingredients: 1 cup flour, 1/2 cup sugar + 3/4 cup, 3 tbsp. cocoa powder
+ 1/4 cup, 1 1/2 tsp. baking powder, 1/2 cup soy milk, 2 tbsp. vegan
margarine (melted), 1 tsp. vanilla, 2 cups boiling water, 1/2 cup peanut
butter, 1/2 cup chocolate chips

I n a large mixing bowl, combine the flour, 1/2 cup sugar, 3 tbsp cocoa
powder and baking powder. Whisk in the soy milk, vegan margarine
and vanilla and mix until smooth. Pour into a lightly greased crock pot or
slow cooker.
Combine the 3/4 cup sugar and 1/4 cup cocoa. In a separate bowl,
combine the boiling water and peanut butter and whisk till smooth. Add
to the cocoa and sugar mixture and mix until well combined. Pour over
the batter in the crock pot.

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Cover and cook on high for 2 to 2 1/2 hours, until a knife inserted into
the center comes out clean. When it is done, sprinkle the chocolate
chips on it.

Strawberry Spinach Salad

Ingredients: 1/3 cup oil, 2 tbsp. honey, dash cinnamon, 3 tbsp. lemon
juice, 1 tsp. Dijon mustard, 1/8 tsp. salt, 8 cups baby spinach leaves, 2
cups sliced strawberries

I n small clean jar with tight-fitting lid, combine oil, honey, cinnamon,
lemon juice, mustard, and salt and shake well. Refrigerate until serv-
ing time.
Combine spinach and strawberries and toss gently. Just before serv-
ing, drizzle with dressing and toss gently to coat. Serves 6

Ambrosia Salad
Ingredients: 1 cup cubed pineapple (canned or fresh), 1 cup halved
strawberries, 1 banana, sliced, 2 tbsp. powdered sugar 1/2 cup coco-
nut, toasted if desired, 1/3 cup orange juice

L ayer half of fruits in serving bowl. Sprinkle with half of the powdered
sugar and half of the coconut. Repeat layers, then top with remain-
ing coconut. Pour orange juice over all, cover, and refrigerate at least 3
hours before serving. 5 servings

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Beverages, Drinks and Cookies
Coffee with Chocolate and Honey
Ingredients: 4 cups milk, 3/4 cup milk
chocolate morsels, 2 tbsp. NESCAF
CLSICO Pure Instant Coffee Gran-
ules, 1 tbsp. honey sweetened
whipped cream

H eat milk, morsels, coffee gran-

ules and honey in rice cooker
stirring constantly, for 5 mins or until
morsels are melted and mixture reach-
es a gentle boil. Remove from heat.
Pour evenly into 5 mugs. Top with a
dollop of whipped cream; serve immediately. Makes 5 servings.

Green Tea Hot Cocoa

Ingredients: 1/2 cup 1% milk, 1/2 cup water, 1 green tea bag, 1 pack-
et Rich Milk Chocolate Flavour NESTL Hot Cocoa Mix

M icrowave milk and water in microwave-safe mug on HIGH (100%)

power for 1 min, 30 sec. Carefully remove from oven; add tea
bag. Cover with plastic wrap; steep for 5 minutes. Discard tea bag. Stir
in hot cocoa.

Caf Mocha Shake

Ingredients: 1 1/2 cups milk, 1 tbsp. NESCAF CLSICO Pure Instant
Coffee Granules, 2 cups chocolate ice cream, 1/4 cup chocolate mor-
sels

P lace milk, coffee granules, chocolate ice cream and chocolate mor-
sels in blender; cover. Blend until smooth. Serve immediately.
Makes 4 servings.

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Shanibars
Ingredients: 1 cup chopped dates, 3/4 cup peanut butter, 1/2 cup
flaked coconut, 3 tbsp. unsweetened cocoa powder,1 pinch salt
(optional)

P lace the dates, peanut butter, coconut, cocoa powder and salt into
a food processor. Cover, and blend until smooth, about 4 mins.
The mixture will be very sticky.
Press the mixture into a loaf pan lined with waxed paper. Refrigerate for
30 mins. Remove the chilled mixture from the pan and slice into 6 bars.
Wrap each bar in foil and refrigerate until serving.

Homemade Cappuccino
Ingredients: 2 cups low fat milk, 1 tbsp. granulated sugar, 2 cups
strong, freshly brewed coffee, cinnamon or grated chocolate

M icrowave milk until hot (about 2 mins). Place hot milk and sugar in
a blender. Cover with vented lid and blend until frothy, about 1
min. Divide coffee among 4cups. Top each with frothy milk. Sprinkle
with cinnamon or grated chocolate. Makes 4 servings.

Granma's Corn Flakes Pea-

nut Butter Cookies
Ingredients: 1/2 cup white sugar, 1/2
cup light corn syrup, 2 tbsp. butter,
1/2 cup peanut butter, 3 cups corn-
flakes cereal

L ine a baking sheet with waxed paper. Bring the sugar and corn syr-
up to a boil in a rice cooker, stir in butter and peanut butter until
thoroughly mixed, and remove from heat.
Place the corn flakes into a large bowl, and pour the peanut butter mix-
ture over the cereal. Mix until the corn flakes are coated with the mix-
ture. Drop by tablespoon onto the waxed paper; flatten slightly if de-
sired. Allow to cool before serving.

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Vanilla Chai Swirl
Ingredients: 2 packets No Sugar Added Classic French Vanilla Flavor
or Classic French Vanilla Flavor CARNATION INSTANT BREAKFAST
ESSENTIALS Complete Nutritional Drink, 1 cup double- or triple-
strength chai tea (chilled), 1 cup ice cubes, 1/2 cup low-fat milk, 1 tbsp.
honey (optional)

P lace Carnation Instant Breakfast Essentials, tea, ice, milk and hon-
ey in blender; cover. Blend until smooth. Makes 2 servings.

Chocolate Raspberry Yogurt Smoothie

Ingredients: 1 cup milk, 1/2 cup raspberry fat free yogurt, 1 packet
Rich Milk Chocolate NESTL CARNATION INSTANT BREAKFAST
Nutritional Energy Drink

P lace milk, yogurt and Carnation Instant Breakfast in blender; cover.

Blend until smooth

Iced Mochaccino
1/4 cup hot water, 2 tsp. NESCAF TASTER'S CHOICE 100% Pure
Instant Coffee Granules, 1 tsp NESTL TOLL HOUSE Baking Co-
coa, 1 packet no-calorie sweetener, Ice cubes, 2/3 cup steamed 1% low
-fat milk

C ombine water, coffee granules, cocoa and sweetener in small con-

tainer; stir until coffee is dissolved.
Fill tall glass three-fourths full with ice cubes. Top with milk; gently pour
coffee mixture down side of glass.
Makes 1 serving.

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