November 2005:
Number 499
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REMINDER: Priority registration begins Nov. 29
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Spring classes start Tuesday, Jan. 17, so enroll early to avoid the rush! Registration will be available online or by phone from 8 a.m.-11 p.m. daily.
Priority Registration
Schedule
(Based on hours completed at Collin)
50 hours+ Tues., Nov. 29
30 hours+ Wed., Nov. 30
10 hours+ Thurs., Dec. 1
One hour+ Fri., Dec. 2
Everyone Sat., Dec. 3
Download e-schedule:
www.ccccd.edu/eschedule.
Register online:
www.ccccd.edu.
Register by phone:
Collin/Dallas counties
469.452.2222
Rockwall County
469.757.2222
All others
1.877.COLLIN1
A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.758.3849. Cougar News welcomes student and faculty submissions. Next deadline: Nov. 11. All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be emailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, student correspondent; Stephanie Hall, student correspondent; Nick Young, photographer; Layout by Publications
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Recipe of the Month
Fiery Beef Salad
Submitted by Luke Germann Culinary Student
Dressing:
1/4 cup basil leaves
2 tablespoons chopped serrano chilies (These are hot. Be careful.)
2 cloves garlic
2 tablespoons brown sugar
2 tablespoons fish sauce
1/4 teaspoon black pepper
1/4 cup lemon or lime juice
Note: you can add a little soy sauce or salt to cut the fish sauce if you do not like the harshness.
For the salad:
1 lb beef steak (substitute chicken if preferred) salt and pepper to taste
1 stalk lemon grass (use inner stalk)
1 small red onion, finely chopped
1 small cucumber, chopped
1 tomato, sliced
1/2 cup mint leaves
1/4 cup cilantro romaine lettuce leaves chopped peanuts
1/2 cup bean sprouts
Marinate beef with soy sauce and fish sauce to taste. Combine all dressing ingredients in a blender until well incorporated. Salt and pepper beef then grill to preference. Transfer steak to cutting board and let rest for five-10 minutes. Once cool enough to touch, slice against grain. Place dressing and all salad ingredients except lettuce into large bowl and toss to coat. To serve, place lettuce on plates and top with beef/dressing mixture.
[PRINTER FRIENDLY VERSION]
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