Newspaper Page Text
February 15, 1973
7 , 4exede°4 Pioadd.
Today is the day that the importance of breakfast will be brought
to light. Much research has been done along these lines and all
studies lead to the same conclusion. A good breakfast is your best
beginning to a good day.
"I can't eat breakfast, I don't have time." This is no excuse, on
the way out the door grab a piece of fruit, and a glass of juice or
m ijk (portable foods). This will help raise your blood sugar to an
awakened state. (Blood sugar shouldn't be too high, but if you eat
well,, don't worry. The sugar level in the blood fluxuates
throughout the day to match the energy you put out). The main
importance of breakfast is to begin your day with a supply of energy
(in the fuel, food).
"I'm on a diet." Well, if you're on a diet you should eat breakfast
and cut down on the evening meal. My grandmother was in England
for a summer and she gained about 15 pounds, because the largest
meal was dinner, and afterwards they sat around! It really makes
more sense to eat more, earlier in the day, so you can use the food as
Someone once said "Eat breakfast like a king, lunch like a
prince, and dinner like a pauper." Think about that concept!
A breakfast should be:
1) High in simple material sugars (fruit, juices, honey, maple syrup,
and whole grain breads).
2) High in protein (cooked cereal, whole grain bread, eggs).
3) Have enough liquids to clean your body of wastes that gathered
during the night.
Ed's Pennsylvania Dutch Creamed Slaw
1 young cabbage
1 cup sugar
1 cup vinegar
1 cup heavy cream
1 teaspoon salt
Blend sugar, cream, vinegar, and salt. (Do not whip, just blend).
Shred cabbage. Pour blended slaw dressing over the cabbage. Toss
and chill. Serves 8-10. (For diversity add diced green and red
peppers, or onions, or carrots. Top with shredded parsley). (P.S. - If
you want to use honey instead of sugar, use 1 / 2 cup of honey and 3 4
cup of vinegar. I don't know for sure how it will turn out with
honey, because I never tried to make slaw like this
Lee and Linda are great people, so is Jacob, and they make bread
that is of the same fine quality that their friendship has been to me.
Linda and Jacob's Super Bread
1 cake or 1 tblsp. dried yeast, softened in
54 cup warm stock (we use soybean stock, but any kind will do)
'A cup oil
1 tblsp. salt
3 3 4 cups additional stock, warm
6 tblsp. (a little less than cup) honey
54. cup nutritional yeast (optional for the bread, but important for
31 cup sesame seeds or sesame meal (optional, but adds protein)
1 cup soy flour
9 cups whole wheat flour (sometimes we replace about 2 cups of the
wheat flour with rye flour , giving the bread a touch of rye flavor)
Blend the flour with all other ingredients in a large bowl until it is
too difficult to stir (at this point the dough will be very stiff and
heavy, but sticky). Then turn dough onto a floured surface and
knead until it is smooth and elastic (by now most of the stickiness
should be gone. If not, knead in some more flour). Grease a large
bowl and drop the dough in it, turning over then to grease the whole
surface of the dough-ball. Place it in a warm place covered with a
damp, warm towel to rise until double in bulk (approx. 1 1 / 2 hrs).
Punch down. Cut into 3 portions, cover, and let rise 10 minutes.
Shape into loaves. Place in greased loaf pans, cover and let rise in
warm place until they look like loves of bread (approx. 1 hr.).
Pre-heat oven to 325 degrees. Bake about 45 minutes. Cover with
foil for the last 20 minutes if needed.
A change from chicken 'n beef
Remove innards. Rinse duck in lukewarm water, then scald duck.
Pluck feathers. Cut out fat glands in rear end. Scrape yellow skin
from tips of legs.
Make stuffing. Use 3 / 4 of bag of Pepperidge Farm. Add 'A cup
boiled water. 'h. cup Kaiser roll, soft. Mix lightly. Dice 1 stalk celery,
1 green onion, 1 walnut, few sprigs parsley, 15 raisins, soaked, and 1
clove garlic. Add 1 beaten egg. Mix lightly and stuff loosely.
Cover bottom of roater with onions. Place duck in pan. Salt duck
and place parsley sprigs on top. Add a mite of pepper to top of
duck. Add a little water.
Roast at 350 degrees for about 2 hours. Baste with self juice and
apricot nectar as needed
This column is not a hoax. All of the recipes that appear here are
for real (delicious) foods. The idea behind it is to introduce you to
inexpensive, epicurian delights (not really) to make you realize that
there are simple and fun alternatives to ground beef and T.V.
THE CAPITO LIST
Dr. John Grimm, Dean of
Student Affairs, has released the
names of those persons
appointed by Provost Robert E.
McDermott to two recently
created disciplinary boards.
Named to the Hearing Board
were: Phoebe Sechler, Steve
Henning and James Herbst.
Faculty members include Prof.
Lemeul Molovinsky and Dr.
John Markese. The
representative is Mr. Walter
Members of the Appeals
Board are: Al Herrle and Paul
Kopac. Faculty representatives
Ngre Dr. Vedula Murty and Dr.
Michael Bubel. Administrative
Staff members is Mr. Richard R.
All members of each board
have one vote.
The boards were established
here in compliance with
University regulations. When
students are faced with possible
disciplinary action, three
alternatives are available. The
initial hearing of the case may be
conducted before the Dean of
Student Affairs, the Student
Standards Board (Student
Court) or the Hearing Board, at
the student's own choosing.
Subsequent appeals are directed
to the Appeals Board.
Grimm added that only 15
individuals have received a
disciplinary reprimand in the
existence of the campus.
Tired of being ripped off by the "Pride of the Plaza?"
Are you a... House in Meade Heights?
...Club on Campus?
...Grow , of poor people? .
Then get into the Co - Op that the University Apartments is
Obtain Meats (prime cut), vegetables (fresh), canned goods, and
staples at well below retail prices.
Buy in quantities!!!
If interested, contact..
3 East Water at Union
Dr. Jdy Anderson holds son, Coll, as his buddy, Don Callander, a
historical archeologist, plays the violin.
by Mike Welliver
Dr. Jay A. Anderson,
Assistant Professor of. American
Studies & Folklore, has
announced the receipt of a
$45,000.00 grant from the
Pennsylvania State Bicentennial
Committee for the purpose of
construction an open air
Dr. Anderson will be heading
the project, which will see the
restoration of a farm complex
set in the period just prior to the
The unique thing about the
museum is that upon its
completion, it will be
maintained and occupied by a
family who will lead the lives of
the farmers at that period of
history. That is, they will farm
the land, maintain the buildings,
and fend for themselves just as a
family of that period would
The complex itself consists of
a large stone farm house, part of
Dick, 944-1275 or,
Lance, 944-3583 or,
Mike, 944-4862 or,
littlitiz6ell4, l 4
EVERY NIGHT ANY NIGHT
Spag. £ Meatballs
Salad Garlic Bread Coke
With this coupon 25* off
2285 W. Hbg. Pik•
Across from McDonald:
Expires Feb. 20th, 1973
which was built around 1690, a
spring house and smoke house,
and a large barn. There will be
no antiques in the display,
instead, all of the tools and
impliments will be forged and
shaped on the site of the
museum as it is in operation.
Visitors will also be able to
see work on the buildings and
land going on as they tour the
site. Dr. Anderson, Director of
the Pennsylvania Colonial Farm
Project, has already organized a
staff of scholars, craftsmen, and
farmers who are in the early
stages of restoring the complex.
The museum will be located in
the Ridley Creek State Park,
midway between Philadelphia
The opening of the complex
is slated for sometime in 1975,
and will be open to the public
from dawn to dusk, seven days a
Along with heading this
project, Dr. Anderson is also
curator of Plymouth Plantation,
in Plymouth, Mass. Plymouth
Plantation is the recreation of a
Pilgrim village dating back to
.. _ .........::•l:•:1 •..
The Photo Club meets every
Tuesday at 7 p.m. in the rear
portion of the Placement Office.
The club offers new and
interesting visual learning
experiences and skills. If you are
interested, come to the meetings
as conducted by President Jerry
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