Home-cooking away from home?
By Hannah Barton

As the days turn to weeks, those of us who belong to the group labeled "college students" are beginning to find ourselves caught in culinary rituals-go to the cafeteria, find something that looks appetizing (cereal is usually a good bet) and consume it without much thought.

Some brave souls (finding that the 10 meal plan they chose during registration does not necessarily quench the appetite of one who faithfully earns all of his or her aerobic points) go further and muster the courage to break out the hot pot, a graduation gift from Aunt Martha, and cook Ramen noodles to appease the demands made by their stomachs. The concept of a home-cooked meal, though divine, is brushed off as an impossible dream.

For this reason, we are going to attempt to provide, in this and upcoming issues of the Oracle, recipes for dishes that can be prepared in the cafeteria or in your dorm rooms in hot pots. This will lend even more variety to the spread offered in the cafeteria (not to mention going beyond Ramen noodles in your room) while also giving you the inward satisfaction that comes from making (and eating) a "home-cooked" meal.

Lasagna

This entree can be prepared in the cafeteria at dinnertime when pasta is offered. As with all recipes in this column, ingredient proportions are approximate and may be varied according to taste.

1 c. noodles
1/2 c. spaghetti sauce
1/4 c. cottage cheese (found on the salad bar)
2 T. cream cheese (also on the salad bar)
1 slice white American cheese (can be obtained at the sandwich bar) Parmesan cheese

Combine cottage cheese and cream cheese in a small bowl. On a plate or in a bowl, layer sauce, noodles and cheese mixture. Repeat if desired. Microwave for one minute. Top with American cheese, and microwave for 30 seconds (or until cheese melts). Add Parmesan cheese if desired.


Peach Kuchen

The ingredients for this dessert are available in the cafeteria at breakfast time. If honey is substituted for brown sugar and cinnamon-sugar is omitted, it may also be prepared at other mealtimes.

Two slices toasted bread
1 t. margarine (salad bar)
2 T. cream cheese
1 t. brown sugar (at the end of the salad bar)
1/2 c. peaches
Sprinkle of cinnamon-sugar (at the end of the salad bar together with the sauces)

Toast bread slices. Tear into small pieces and place on the bottom of a plate or bowl. Combine margarine, cream cheese and brown sugar in a bowl and microwave until soft enough to mix. Top the bread crumb crust with peaches and drizzle with cream cheese mixture. Microwave for one or two minutes, until peaches are soft. Top with cinnamon-sugar if desired.

Check back next time when I'll tell you how to bake cornbread with cornmeal scraped from the bottom of your pizza!

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