University Daily Kansan / Thursday, September 15, 1988
Living
9
FAST FOOD HOMESTYLE
By David Stewart Kanson staff writer
Students come here to learn about history, politics, English, foreign language.
By David Stew
Kansan staff writer
The University of Kansas doesn't offer a degree in cooking. Students come here to learn about history.
language, math and a host of other subjects. Unfortunately, the desire for knowledge is sometimes outweighed by the desire for a pizza.
As any student will agree, digesting a tome of Shakespeare may appease one's appetite for Elizabeth drama, but that hardly can fulfill one's appetite for meat and potatoes.
It's easy in the residence halls. You can go to the hall cafeteria, slip your KUID through a computer, and you're in a wonderland of buffet-style food, all prepared by someone
But once you move into an apartment, you enroll in the School of Life's Department of Humanities.
Jon Gregor, Leavenworth senior, made the move this year after three years of living in
Greger said that this switch in living room was the time he was on cooking and decreased the temperature.
usually, he added energy to cook," he said. Gregor said he had the same meal: A ham sandwich, some Dottons, a can of pop and maybe a salad if he cared for more.
But nutrition is hardly the spice of life.
Variety is one salt and pepper that adds
flavor to many dishes.
by if one can't cook. That's where the
That's where the microwave comes in.
"When it comes to cooking, the microwave is the best," Gregor said.
Apparently, many students would
He said that because of student demand the store stocked a lot of frozen pizza, frozen
agree. Jerry Spangler, frozen and dairy manager the company, has grown their microwave foods.
"If it's not, it won't sell." Spangler said
Chris Strong, frozen food manager for
Dior Super Store, 3000 W. 9th St., bead
he also tailored the trend toward microwave
foods.
"The microwave items are the most popular." Strout said.
entrees, macaroni and cheese, and potnies.
In addition to getting completely cooked in the microwave, price is another factor that makes microwave
foods popular. The price makes them more
easy than going out on fast food, Spamster said.
He said that each microwave meal cost about the same as going to a restaurant but that they allowed students to cook at home and study at the same time.
For those who want variety but don't have a microwave, options still are available.
The Douglas County Extension Service and
Central Soyfoods of Lawrence are offering helpful tips to cook a variety of foods.
The groups are corsisonsporing a three-part tofu cooking class to demonstrate the use of acidification in baking.
The classes will be held at 7:30 p.m. sept.
12. Extention Auditorium at 11:30 Harper St.
Extension Auditorium at 11:30 Harper St.
Registration is $12
for all three classes,
or $5 for each class.
or $5 for each class.
Diane Hinkle
Haleen Schoenfeld
said that classes
would be limited to
Helmuth said that
that most of that assistance was for students who were writing reports on foot prepara-
Another resource for assistance in actual foot preparation is that old standby, the sturdy roller.
her office did more to help students cook than just teach a class.
"We're always willing to help, she said. We are always ready. She quently provided assistance to students but
"of them, 'The Starving Students' Cookbook," bv. Dede Napoli, focuses on
recipes that are economical in the time they take to cook as well as pots and pans. These recipes require only one pot to cook a dish.
The book even offers the solution to
a puzzle that is almost as ageless and mysterious as the Riddle of the Sphinx: Which is the tablespoon, and which is the teaspoon?
"The big spoon is the tablespoon," says the book. "The little spoon is the teaspoon."
The book also has helpful hints for cooking. For instance, the book says, "Add a little vinegar to water when boiling eggs to prevent eggs from cracking."
But Gregor offered an anecdote to warn against following such advice blindly. He said that he was making spaghetti but that he couldn't tell whether it was done.
He'd heard, however, that when you throw a needle against a wall and it sticks, then it is struck.
Gregor threw a noodle. It stuck
Greger threw a noodle. It stuck.
He greeted the noodle. The noodles
were too watery and chewy.
"Maybe it's supposed to fall from the wall," Gregor said.
CUCUMBER SALAD
INGREDIENTS:
½ cucumber, peeled and chopped
(8 oz.) container plain yogurt
Dash each of garlic salt, pepper
¾ head lettuce, shredded
Blend all ingredients together in small bowl and serve over shredded lettuce.
**Recipes from The Starving Student.** Cookbook by Dede Napoli, Warner Books, 1982. Reprinted by permission.
MACARONI AND CHEESE
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2 handfuls American cheese, cut in cubes or couple spoonfuls processed cheese spread.
cheese spread. Salt, pepper to taste
1/2 (16 oz.) pkg. macaroni
RICK'S BIKE SHOP
1033 VERMONT • LAWRENCE, KS. 66044 • (913) 841-6642
STEP 1: In large saucepan, cook macaroni, according to directions on package.
Drain well. Remove from heat.
INGREDIENTS:
SIRRUS BY SPECIALIZED
STEP 2: Add cheese to hot macaroni, stirring till melted. Season to taste. Serve.
**Recipes from The Starving Student's Cookbook by Dede Napoli, Warner Books. 1982. Reprinted by permission.**
**Records from The Starving Students' Cookbook by Dade Napoli, Warner Books, copyright 1982**
**Released by permission.**
STEP 3: Bowl till brown. Turn potato slices over, brush with oil lightly and browlit brown.
BROILED POTATO SLICES
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Come on out and enjoy the fun at Bart Bott Courses
STEP 2: Lay slices on broiler pan rack. Brush each slice lightly with oil
Edy's ice Cream Shope our Softball and Batting Cages, and
STEP 1: Slice potato into $ \frac{1}{4} $ - inch slices
our special group rates
3107 Iowa
Across from K-Mart
843-1511
1 medium potato, washed (leave skin on)
Vegetable oil
INGREDIENTS:
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Find out Sunday Evening, Sept. 18, 1988,
6:30 p.m. on Cable Channel 6.
Mr. Yusuf Buckas,
a guest speaker from South Africa, a lawyer and a scholar in comparative religion, will prove to you that it does! Following his presentation you can ask your questions live on air by calling 841-2102 or 841-2104.