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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Dec. 13, 1972)
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A task force on the use of student fees
for programming hosted spokesmen from
several campus groups at an open hearing
John Moran, chairman of the Cultural
Affairs Committee, suggested that the
University is "way overdue" in establishing a
formal structure for allocation of money to
He noted that he recently attended a
conference which revealed that all
state-supported universities except Nebraska
receive some financial support from student
"None of the schools is required to be
dependent on box office returns for their
existence," Moran said.
He said The University Friends of the
Arts, an informal group formed to support
artistic endeavors, has been helpful in
arranging artists' appearances.
Moran also pointed out the Cultural
Affairs Committee programs are oriented to
Randy Lavik, vice-president of Phi Mu
Alpha Sinfonia, music fraternity, suggested a
plan whereby all profits from projects would
go back into a general fund. He said the
money could be approved and allocated by
an ASUN committee.
Shirley Mosley, representing the Women's
Resource Center, complained that "it's
almost impossible to deal with the ASUN
office because of their feelings toward us."
She explained that the Women's Resource
Center is open to all students on campus and
its library is used by several departments.
Her concern was that funds for the center
are being cut off.
"We have had no money since July 1,"
she said. "The Student Y was helping fund
the Women's Resource Center, but its funds
are apparently being cut off."
Al Bennett, director of the Nebraska
Union, also spoke to the task force. He gave
a history of student-fee support for the
Revenue Service to tutor
student tax counselors
Tax language will be taught during a January orientation
session so that about 35 student volunteers can help students,
elderly and low-income people filing their income tax returns
this spring. .
The University volunteers have already met with Internal
Revenue Service representatives and were given material to
study during vacation, according to Joan Benderson, student
volunteer council member.
This may cut down on time volunteers spend in the January
18, 20 and 22 orientation sessions, she said.
Students will operate out of the volunteer office in the
Nebraska Union, or from their homes or will go directly to the
homes to help elderly and low-income residents.
Benderson said she hoped most of the volunteers' time will
be spent helping the poor and elderly instead of
students. Since it's a new program, Benderson said, they'll
"take it as it comes."
The response to the volunteer service, she said, will
determine whether a second office is opened at The Poorhouse
Coalition office across from Whittier Junior High.
The coalition is a gathering of Lincoln low-income groups.
If Christmas morning is a time for
surprises, then put some surprise into
your breakfast. Serve Christmas eggs.
Eggs, whether you eat them on
Christmas, Easter or any morning, are an
excellent source of protein and iron. The
yolk contains the entire fat content of
the egg, as well as a good supply of
phosphorous and Vitamin A. And, eggs
are low in carbohydrates.
When you buy eggs, look for the size
and the grade. Size is based on weight per
dozen eggs, and the categories include
jumbo, extra large, large, medium, small
U.S. Department of Agriculture grades
AA, A, B and C describe egg quality. AA
is the highest grade. In a higher grade egg,
the egg white is firm, clear and so viscous
that it holds the yolk firmly in the center
of the egg. The grade also indicates age,
freedom from blood spots and the
condition of the shell.
Although most recipes are written for
medium sized eggs, jumbo or extra large
eggs are usually cheaper per pound.
When you cook an egg, the heat gels
the protein, changing the egg from a
liquid to a solid mass. To insure a good
product, eggs should be cooked at
moderate to low temperatures and only
to the desired degree of doneness.
Otherwise, the egg will be tough and
Another hint: always break each egg
into a small bowl before adding it to your
other ingredients. If the egg should
contain blood spots or other discolorings.
Now for the Christmas eggs. To avoid
the usual fried, poached, boiled and
scrambled eggs, try these recipes. They
taste good on Christmas or any morning.
Santa's Morning after Omlet
1 Tbip. milk
18 tip. salt
1 tsp. margarine
dash of pepper
2 Tbp. grated American cheese
1 Tbsp. finely chopped green pepper
1 tsp. drained pimientos.
Beat whole egg just enough to blend white
and yolk. Add milk and seasonings. Melt
margarine In skillet. Pour ,. egg mixture into
skillet and cook until coagulated. Do not stir.
When egg is sufficiently set, sprinkle with
cheese, green pepper and pimientos. Fold and
serve immediately. Makes one serving.
Ely Elf's Jiffy Breakfast Custards
4 eggs, beaten
14 to 13 C. sugar or honey
14 tsp. salt
1 tsp. vanilla
2 C. milk
green and red marachlno cherries
Combine first five ingredients. Place six to
.eight glass custard cups on a rack or folded
paper towel in a large frying pan. Pour cold
water into pan to half the height of the custard
cups and cover tightly. Bring water to a rolling
boil. Remove pan from heat. Allow custards to
steam in covered pan 12 to 15 minutes or until
knife inserted in center comes out clean.
Garnish with marischino cherries and sprinkle
with coconut. Serve warm or cold.
Kris Krinkle Creamed Eggs on Toast
2 Tbsp. flour
1 Tbsp. margarine
Vi tsp. salt
1 C. milk
4 hard-boiled eggs, chopped into bite-size pieces
4 English muffins
Melt margarine in saucepan. Remove from
heat and mix flour thoroughly with melted fat.
Add salt and cold milk. Return to heat, stirring
constantly until the mixture comes to a boil.
Remove from heat and add the chopped eggs.
Toast and butter English muffins. Cover with
uanaaian oacon slices and creamed eggs.
uarnisn wnn cnerry tomatoes and parsley.
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Editor-in-chief: Jim Gray. Managing Editor: Tom Lansworth. News
Editor: Randy Beam. East Campus Editor: John Russnogle.
News Staff. Reporters: Bart Becker, Steve Arvanette. Michael (O.J.)
Nelson, Debbie Fairley, A.J. McClanahan, Sara Schwieder, Shelly
Kalkowskl, Bob Shanahan, Chris Harper, Jane Owens, Adella Wacker,
Ron Clingenpeel. News assistant: Mary LeeHoldt. Fine arts staff : Larry
Kubert, Carolyn Hull. Sports editor: Jim Johnston. Sports writers: Kim
Ball, Steve Kadal. Magazine coordinator: Bill Ganzel. Photography
chief: Dan Ladely. Photographers: Bill Ganzel, Gall Folda. Night news
editor: Steve Strasser. Senior editors: Cheryl Westcott, Dave Downing.
Copy editors: Mary Voborll, John Lyman. Circulation: Kelly Nash, Jim
Sheridan, Charlie Johnson. Staff artist: Greg Scott. Editorial assistant:
Vickl Horton. Columnists: Michelo Coyle, John Vihstadt.
Subscriptions: John McNeil. Dispatch: Larry Grill.
Business Staff. Coordinator: Jerri Hauwler. Ad manager Bill Carver,
Assistant ad manager: Jeff Adert. Accountant representatives: Robert
Flood, Vicki Bagrowskl, Craig McWilliams, Mary Dorenback, Terr I
Adrian, Mitch Mohanna, Larry Swanson, Doreen Droge, Kris Collins,
Barbara Chaney, Susan Lanik. Account artist: Sarah Start
Receptionist: Kathy Cook.
The Daily Nebraskan Is written, edited and managed by students at
the University of Nebraskn-Lincoln and is editorially independent of
the University faculty, administration and student body.
The Daily Nebraskan is published by the CSL subcommittee on
publications Monday, Wednesday, Thursday and Friday throughout the
school year, except and holidays and vacations.
Second class postage paid at Lincoln, Nebraska.
Address: The 'Dally Nebrask an34 Nebraska Unlon14th & R
Sts.Llncoln, Nebr. 68508. Telephone 4024722588.
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Wednesday, december 13, 1972
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