Bus Fare Recipes
Rice Krispies Marshmallow
Treats
If everyone on the bus grabs an extra individual box of Rice Krispies at breakfast and
some extra butter at lunch or dinner, a pit stop at 7-11 and 15 minutes of your time is
all that's needed to produce enough Rice Krispies Treats for the whole band.
-
1/4 cup butter, or 8 pats butter procured from Catering, plus extra to grease the pan and
utensils
-
40 regular marshmallows (10 oz package), or 4 cups miniature marshmallows
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1/4 teaspoon vanilla (optional)
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1/4 teaspoon salt, if using unsalted butter
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6 individual (7/8 oz) boxes Rice Krispies, procured from Catering (5 cups--you may not
need all 6 boxes)
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paper towel or napkin
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waxed paper, greased with butter
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4 qt. microwaveable bowl
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Large mixing spoon, greased with butter
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76 oz plastic Ziplock storage container, 9" square pan, or other similar square-shaped
container, well-greased with butter
Using paper towel or napkin, grease the plastic storage container with butter.
In 4 qt. microwaveable bowl, place butter, marshmallows, vanilla, and salt. Nuke on high 2
minutes (marshmallows will puff up), stir, nuke another minute more and then stir until
smooth. (Work quickly so marshmallows don't firm up.) Stir in cereal, mixing to coat well.
Using well-greased hands or greased waxed paper, pack into greased plastic container,
pressing down to pack thoroughly. Immediately soak utensils in hot water for easy
clean-up. Cool Rice Krispies treats thoroughly before cutting into squares. Makes 8 thick
squares.
**In humid weather, treats may not firm up or hold together as well.
** If you're in a hurry, these are great warm--but very messy.
**If you need a double batch, make each batch individually--a double batch will make a
huge mess in the microwave. The double batch will fit in a 76 oz. Ziploc container; just
pack down the first batch, and put the second batch on top, pressing firmly. This makes
dense, thick squares which can be cut into smaller portions..
**The recipe can be cut in half and packed firmly into a square 25 oz (3 1/8 cup) square
Gladware container to serve 1 or two.
Creative options:
**For peanut butter treats, stir 1/4 cup peanut butter into marshmallows before adding
Rice Crispies.
**Other cereals can be used, but you'll probably need to alter the amount slightly. Froot
Loops, Cap'n Crunch, Cocoa Puffs, Cocoa Crispies, Rice Chex, or Cheerios all work well.
Shrimp Louie Louie!
Serves 1
-
1 handful of shrimp procurred from Catering
-
2 handfuls of lettuce from the salad that was served in Catering with the dressing on the
side (Leave the dressing behind.)
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1-2 Tablespoons cocktail sauce or ketchup
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2 Tablespoons mayo you travel with.
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A squeeze of lemon from the tea service in Catering
-
Dash of pepper
Throw the shrimp and lettuce in a bowl or on a plate. Mix cocktail sauce, mayo, lemon
juice, and pepper. Add to salad, toss, and you have a $12 salad!
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$6
Chicken Salad Sandwich for About A Buck
(Chicken Salad with Pineapple and Red Grapes)
Serves 1
If you're low-carb, omit the pita bread and serve this on a bed of lettuce on a plate. Now
you have $6 Chicken Salad for Just a Few Cents.
For each sandwich you'll need:
-
1 1/2 Tablespoons Mayo
-
1 teaspoon Dijon mustard
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2-3 large chunks of pineapple, procured from the fruit platter or fruit salad in Catering
and chopped into 1/4" dice
2-3 celery sticks, procured from the crudite platter in Catering and chopped into
1/4" dice
-
1 cooked "rubber chicken" breast portion, procured in Catering and chopped into
1/2" dice
-
6 seedless red or green grapes procured from the fruit platter or fruit bowl in Catering,
sliced
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Salt and pepper to taste
Options:
-
2 jicama sticks if it's available from the crudite platter in Catering, chopped
into 1/4" dice
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1/3 cup lettuce leaves, if the salad in Catering had dressing served on the side
-
1 whole wheat pita bread, sliced in half (you'll get two pockets from each pita)
Equipment:
-
Gladware container
-
spoons
-
flexible cutting board
-
knife
In a Gladware container, combine mayo and mustard. Add pineapple and stir lightly to
release juices without destroying the pineapple. Add celery, chicken, grapes, salt,
pepper, and jicama, and stir to combine. Line pita with lettuce, stuff in chicken salad,
enjoy.
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Thirty
Three & a Third Chocolate Fondue
Serves 2 generously or 3 in a pinch
Is your honey coming to visit you on the road? Plan in advance to hit the next convenience
store candy counter to make this surprise.
- 2 large handfuls strawberries,
procured
from the fruit platter in Catering,
or
- one handful of strawberries, one third of a large
banana, and a small orange.
- 3 1.55-oz Hershey bars* purchased at a pit stop. *This recipe has been developed
especially for Hershey's Milk Chocolate bars. Other chocolates may be temperamental and
may not blend smoothly with the cream.
- 3 T heavy cream or half and half* (about 3 little individual creamers),procured from the
coffee service in Catering *Non-dairy or non-fat creamer will not work here; you need fat
for the liquid to combine smoothly with the chocolate.
- Tiny sprinkle of salt.
Equipment:
- Microwaveable coffee mug
- Fork
- Plate for serving
- 2 Forks for
serving
Break chocolate bars into mug. Pour cream over, add a tiny sprinkle of salt (Really. Just
a few grains.) Nuke uncovered 20-30 seconds, depending on power of microwave, stir until
chocolate mixture is smooth and a good consistency for dipping. Place mug in center of
plate. Surround with strawberries. Peel the banana & orange, cut into 1" chunks,
and arrange on plate. Serve with forks for dipping. Depending on how long it's been since
your last visit home, you may not need them. Note: Chocolate
melted in the microwave usually retains its shape until it's stirred, so don't over-nuke
it.
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Southern Banana Pudding
Serves 4 generously
If you work fast and follow this method to the letter,
you will have very few dishes to clean up. Make it around lunch time and it will be ready
after the show. Whipped cream or Cool Whip is usually available at 7-11.
- 1 banana,
procured from
Catering and sliced
- 2 c milk (2 individual cartons or 1 pint, procured from Catering
- 1 4-serving box instant pudding, either banana cream or vanilla flavor
- 19 Vanilla wafers, whole
- 6 Vanilla wafers, crushed
- Cinnamon or cocoa powder in a shaker jar
Optional: Hershey's syrup to drizzle plate
Optional: Whipped cream in a spray can (a fresh one please, God knows where it's been)
Equipment:
- 2 quart mixing bowl with leakproof lid
- cutting board and
knife
- mixing spoon (or in a pinch, the back end of a Sharpie, washed)
Working fast, peel and slice the banana. Set aside. Pour milk into the plastic mixing
bowl. Sprinkle the pudding mix on top, put the lid on tightly, and shake until thoroughly
mixed and pudding starts to thicken. Lay the whole vanilla wafers on top of the pudding
and use the handle of a spoon or the end of a Sharpie to submerge them under the pudding,
making sure they're buried in the pudding to make a layer of cookies on the bottom of the
dish. (They'll want to float at first, but will sink as pudding thickens. Keep pushin'!)
Repeat with bananas. Crush remaining cookies and sprinkle evenly over the top. Garnish
with a very light sprinkling of cinnamon, or a light dusting of cocoa powder. Let stand in
fridge at least five hours so flavors combine and cookies become soft. To serve, drizzle
each plate with Hershey's syrup, spoon some pudding mixture on top, and garnish with
whipped cream, if desired.
All Recipes ©2003 Randi Reed
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