University of Nebraska Kearney - Blue and Gold Yearbook (Kearney, NE)

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Food continued Faculty chefs share their hit recipes FOOD FOR THOUGHT by Angie Steffen Harland Hoffman, English department chairman HARLAND - Necessity got me interested in ■ ■ cooking, said Harland Hoff- man, head of the KSC English Department. Hoffman credits his mother with teaching him to cook; he never at- tended any special classes or schools to obtain his cooking ability, yet his love for cooking has always remained a special hobby. Hoffman claims his favorite style of cooking is country cooking or any dish that takes a minimum of time to pre- pare. Hoffman likes to experiment with recipes. Almost everytime it will be dif- ferent, he said. Changes may be made in sauces or gravies every time he cooks. Vegetables HOFFMAN for instance are something that this chef likes to make in a variety of ways. Pot roast with a covering of pota- toes, celery, onions and gravy with per- haps baked potatoes and a special recipe for cole slaw is the most request- ed meal when guests are being enter- tained in the Hoffman household. Gourmet cooking is good food,” according to Hoffman. Even though Hoffman loves to experiment, he does not particularly care for cookbooks with exotic food recipes. Hoffman particularly likes Italian dishes. His favorite dish is called Ameri- can baked spaghetti. AMERICAN BAKED SPAGHETTI 2 tbsp. butter pinch of oregano 1 cup chopped onion 1 bay leaf 1 cup sliced mushrooms (optional) 1 green pepper chopped (optional) 1 lb. ground beef 1 clove minced garlic 1 tsp. salt V4 tsp. pepper 1 can tomato (16 oz.) 1 can tomato sauce (8 oz.) 1 can tomato paste (6 oz.) 1 lb. spaghetti Saute onion, mushrooms, pepper, garlic, and beef in butter. Add seasoning. Combine tomatoes, sauce, and paste. Cook 15 minutes. Prepare 1 lb. spaghetti utes at 350 degrees. Mix sauce with cooked spaghetti. Place in 8x10 baking dish. Bake 45 min- 14

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In the bakery department of PFM, a “six tier oven” is used which is a rotary oven with six shelves that move around while baking to bake food more evenly. year included a few changes in the menu. A more noticeable improvement coming this year was homemade bread baked in the PFM kitchens. Williams added that the homemade bread was tried by meal plan students last year and it was quite successful. New equipment was also purchased especially for the purpose of baking hamburger buns, hot- dog buns, and bread right on location. Ovens used in the PFM kitchen are Hoffart ovens otherwise known as con- vection ovens and nicknamed, “Blow Ovens . They are somewhat like ovens in regular homes except that they have fans that circulate the hot air and cook food more evenly and faster. The ovens also have holding features which can maintain a temperature without over- cooking. In the future PFM and KSC hope to bring a food facility to West Campus for students. This is not definite but as for plans of extending PFM, westward is the direction the service seems to be head- ed. TIDBITS FROM PFM KSC students eating at PFM con- sume: EACH DAY 200 lbs. of lettuce 150 gals, of milk 80 lbs. of cottage cheese 30 gals, of chili 180 lbs. of cooked spaghetti 1,300 hamburgers 2,010 tacos 250 lbs. of roast beef EACH MONTH 1,000 loaves of bread 1,400 hamburger buns Brad Beiber, Blake Mahnke, Joe Mejia, and Brian Mahnke caught between bites at PFM. Dick Williams, director and organizer of the feed- ing of 2,200 KSC students. Williams is also a graduate of KSC.

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SYLVIE MOULIN BUCHE AU CHOCOLAT (Chocolate Log) 2 eggs, separated filling: 10 oz. of butter 3.5 oz. of sugar 5 oz. of sugar 3.5 oz. of flour 4 egg yolks 1 tbsp. vanilla extract 1 tbsp. unsweetened cocoa Prepare the cake mixing the 2 yolks and the sugar. When the preparation be- comes fluffy, add alternately the flour and the whites. Cover the cookie sheet with aluminum foil, buttered and floured. Pour the paste and cook 10 min. (warm oven). Remove from the oven, roll the cake in the paper, let it cook off. Prepare the cream. Put the sugar and the yolks in a double sauce pan and beat until the mixture gets smooth and shiny. Let it cool off, then add the but- ter, mixing thoroughly. Divide the preparation in 2 bowls, add the vanilla in one of them and the cocoa in the other one. Unroll carefully the cake, spread on it the vanilla cream. Roll it again and cover with the chocolate cream. Make de- signs with a fork to simulate a log. (Serves 8). French Christmas dessert). Sylvie Moulin, instructor of foreign language Dr. Sylvie Moulin, instructor of foreign language, came to the US in 1984. A Paris native, Mou- lin noticed differences between French and American foods. In France she said, traditional foods take more time to prepare. Food must also be artistic and pleasing to the eye. Two of Moulin’s favorites for the holiday season are dinde aux raisins et aux marrons (turkey with grapes and chestnuts) and buche au choco- lat (chocolate log, a traditional MAUREEN ECKLOFF A common thread linking Maureen Eckloff, chairman of Speech and Theatre Departments, to her past was, The Woman's Voice. Eckloff hosted a variety of television and radio shows with just this name. These shows featured interviews, cooking tips, spe- cial features and occasional recipes. One feature on her show that al- ways brought in a lot of mail was the recipe segment of the show, she said. Viewers could write to the station for re- cipes they had seen on Eckloff s show. Recipes featured were out of the ordi- nary but fairly simple to prepare, she added. HOT TURKEY OR CHICKEN SALAD 4 C cooked chicken or turkey, diced 4 C celery diced 1 C mayonnaise 2 cans cream of chicken soup 2 C slivered almonds or water chestnuts 2 C diced, hard-cooked eggs 1 T powdered onion (or minced) 1 t salt 1 C or more grated American cheese 3 C crushed potato chips Mix; except chips and cheese. Put in 9x13 dish. Cover with chips and cheese. Bake 30 min. at 350 de- grees. Serves 12. Maureen Eckloff, chairman of Speech and Theatre Departments 15