Page 8-The Michigan Daily-Weekend etc. - March 5, 1992

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]FOOD
Continued from page 3
Many others insist, however, that the
meat is actually roadkill from I-94.
"People think we buy 'grade Z'
meat, but it's just not true. We never
buy anything less than that (Grade
A)," said Dining Services supervisor
Ann Mosier.
As much as cooks strive to put
out desirable meal selections, they're
fighting a losing battle. Everyone
knows it's an undeclared rule that
students must hate dorm food and
they should emphatically declare
their disgust at every opportune
moment.
Take for instance these com-
ments found on Couzens Hall's
customer comment board. "What do
you put in your spaghetti sauce?
Every time I've eaten it I've gotten
sick to my stomach." Another stu-
dent, who didn't point out any dish
in particular, "This food is horrible."

The cooks believe students' pro-
pensity to complain is a result of so-
cialization and that the trend begins
If you really love dorm food, here's a
recipe you'll surely adore. You may
want to invite a few friends over - it
serves 352 people.
Macaroni and Cheese
Elbow Macaroni: 17.86 lb
Salt (for water): .48 lb
Water: 146.67 lb
Milk: 51.33 lb
Flour: 2.71 lb
Margarine: 4.11 lb
Salt: 1.00 lb
White Pepper: .04 lb
Grated Cheddar Cheese: 22.00 lb
1. Cook macaroni in salted water 15-
20 minutes
2. Wash in cold water and drain.
3. Heat milk and add mixture of flour
and margarine. Cook and stir until
thick. Add salt and pepper.
4. Add cheese and stir, without heat,
until melted. Mix in macaroni.
6. Bake 20-30 minutes at 300*F until
golden brown.

in elementary school when they first
experience mass-produced meals.
"That's the accepted thing to say
is that they dislike the food," said
fellow cook Judi Gable. She says it's
ironic that the students complain
while they're putting the food on
their plate. "They don't go away
hungry."
The cooks say students' igno-
rance of what goes on behind the
kitchen doors leads them to question
and complain. They suggested that a
tour of the kitchen for incoming stu-
dents might dispel some of their
gripes. "I don't think they realize
that the ingredients we use here are
fresh fruits and vegetables," Hub-
bard said.
Though they understand that
most students don't realize the work
involved in preparing meals for hun-
dreds of people it doesn't dispel the
hurt disparaging comments engen-
ders. "It makes me angry because
they haven't even given the food a

chance. They come through the line
and say 'this food sucks,' when they
haven't even taken a bite of it,"
Gibson declared.
Hubbard says many students who
have moved into an apartment and
are on their own for meal prepara-
tion suddenly gain a new apprecia-
tion for dorm food. "They took it for
granted when they were here, but
now they have to buy it and take the
time to cook it."
Although the cooks hear an
overwhelming number of negative
comments, they occasionally are sur-
prised with a compliment. "I like to
see those positive comments," Gable
said. "If they want to say they liked
the chicken fried rice, okay. It makes
me feel like all that work I went
through to get that fried rice out was
worth it."
They're not Big Brother, but the
cooks do know your tastes. They
even try to prepare tasty food - not
including meatless moussakka.

Fifty Bucks In Free Groceries?
Yes, it's true. There has never been an easier way to stock your
fridge. All you have to do is send me a recipe.
What recipe? ANY recipe. Directions for making your favorite
appetizer will suffice. Or maybe you have a great idea for triple
chocolate fudge brownies or something. Whatever it is, send It in.
The first place winner will be given a $50 gift certificate to White
Market on William Street. The second place winner will receive a
$25 gift certificate.
I tried to hold this recipe contest last semester, but, for some
reason, almost nobody sent in recipes. Maybe now, with the
recession and all, you starving college students will be a little more
enthusiastic about free food.
Recipes will be judged on how well they satisfy the four college
food groups: cheap, easy, fast and good - both good tasting and
good for you.
Deadline for entries is Thursday, April 9 at 12:01 (okay, if you bring
it in a few minutes late I'll probably let it slide.)
Entries can be mailed to: Recipe Contest, The Michigan Daily, 420
Maynard, Ann Arbor, 48104, or via MTS to "Food for Thought."
Good luckl
-Daniel Poux

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I

MANNES
COLLEGE OF MUSIC
Artistry & Community
AtMannes they go together. The skills, understanding and originality of
artistry are fostered by a superb faculty in a caring and supportive
community. That's why Mannes graduates succeed.

Major Studies in all orchestral instruments,
piano, organ, voice and opera, guitar,
historical performance, composition, theory
and conducting. Programs of study: Master of
Music, Post-Graduate Diploma, Bachelor of Music,
Bachelor of Science, Diploma, Artist's Diploma.
Scholarships awarded in all majors.
Dormitory rooms are available.
For additional information about the
College, Application and Audition
appointment: Write or call Marilyn Groves,
Director of Admissions, The Mannes College
of Music, 150 West 85th Street, New York,
NY 10024, 800-292-3040 or 212-580-0210
A division of the New School for Social Research.

New York City Auditions:
January 8, 1992;
March 3,4,5,6, 1992;
May 26,27,28,29, 1992;
August dates to be
announced.
Chicago Auditions:
February 4, 1992
Dallas-Ft. Worth Auditions:
February 5, 1992
Los Angeles Auditions:
February 6, 1992

Does your resume have all the
punch of a 98-pound weakling?
PUMP IT UP.
Work as an account executive this summer or next fall in the
display advertising department at 94te icliga aIlg!
Freshpeople and sophomores preferred.
Business and communication majors this is your chance to get
the experience you NEED! Be a part of the Daily tradition...you'll
get a resume that no one will push aside!
Stop in at 420 Maynard, 2nd floor & pick up your application
today! Applications due: Friday, March 6,1992

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1.
2.
5.
6.
7.
10.
11.
13.
15.

Spring Roll
Egg Roll
Honey Garlic Spareribs
Honey Garlic Chicken Wings
Forbidden City Chicken Wings
Wonton Soup
*Hot and Sour Soup
Deep-Fried Wontons
China Chips

$1.75
$1.25
$6.65
$5.95
$5.95
$2.55
$2.85
$2.85
$1.95

75.
76.
77.
78.
80.
81.
82.
83.
84.
85.
88.

+*Satay Chicken
+*Curry Beef
+*Curry Chicken
+Curry Shrimp

20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
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30.
31.
32.
33.
34

*Beef
*Chicken
*BBQ Pork
*Shrimp
*Vegetable
*Beef
*Chicken
*BBQ Pork
*Shrimp
*Vegetable
.Plain
*Beef
TChicken
*BBQ Pork
*Shrimp
+*Beef
**Chicken
+*Shrimp

Chow Mein

$6.20
$5.95
$5.95
$6.95
$5.50
$6.50
$6.30
$6.30
$6.95
$5.80
$6.45
$7.45
$7.25
$6.95
$8.95
$7.65
$6.95
$8.95
$7.65
$6.95
$8.95
$5.45
$5.45

66.
67.
90.
92.
94.
96.

Cantonese Chow Mein
*Singapore Rice Noodles
*Szechuan Noodles
Beef Lo Mein
Seven Vegetable Lo Mein
+Hunan Noodles
Shanghai Noodles
*Tai Dop Voy
*Moo Goo Gai Pan
*Crystal Shrimp
*Almond Chicken
*Lemon Chicken Stir Fry
*Beef with Broccoli

$7.50
$7.95
$6.95
$8.95
$7.95
$6.95
$7.65
$7.45
$6.95
$7.95
$7.95
$8.95
$6.95
$9.25
$6.95
$8.55
$7.95
$7.95
$8.25
$8.95
$7.65
$7.65
$5.75
$6.45
$5.95
$6.25
$6.95

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98. + *Beef with Peppers and Mushrooms
100.+*Orange Beef
101.+*Spicy Shrimp
103.+*Spicy Moo Shoo Pork
104.+*Spicy Moo Shoo Chicken

40.
41.
42.

105. *Vegetarian
106. *BBQ Pork
107. *Chicken
108. *Shrimp
109. *Club Egg Foo Yong

50. *Beef
51. *Chicken
52. *Shrimp

120. Chicken Fried Rice
121. Beef Fried Rice
122. BBQ Pork Fried Rice
123. Shrimp Fried Rice
124. Mushroom Fried Rice
125. Steamed Rice
126. Ho-Lee-Chow Special Fried Rice
128. Vegetarian Fried Rice
129. Plain Fried Rice

$4.95
$4.95
$4.95
$5.45
$4.45
$0.95
$5.95
$4.95
$2.95
$0.95
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60. *Sweet & Sour Chicken
61. *Tangy Pineapple & Lemon Chicken
62. *Tangy Pineapple
& Lemon Chicken Breasts
63. *Sweet & Sour ChickenBreasts

$6.95
$6.95

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210. Classic Coke