fridcy,cpri!23,1073
pr:2 5
You too could try. making a b
ulgurbufger
Dy Lynn Rctcrti
Americans ere hocked ca meat.
TThat started cut as a cecessiry for prrrns who had
'little tlx to est tes turned into sn addition for
' rncdarn America. ' ' -
V.TJs iff hard to fjtt arry fron the iira of brrfnj
meat out cf a meal or czly cxirg g little, it can be an
fctererting adventure ia eatirg.
The pod eld t2K&y, llcbra&a beef, is fbe, but try
fome Nebraska grains and beans for a change.
Vheat fells are a common sfrt ia Ke&raaka, but cot
soccnrr.cnisav2iiiticaoaathcn:5-bu!!:r.
There's no rercn a baked bean casserde can't be
scrvrd instead cf meat, using salad and bread to conLrte
t? ii ' ..."'
Vertatlas are another good source for main diUi
casaroSr s. Most any vr,
tshle miscd wia cocked rs:
If you're having a hard time breaking out cf the nod
cf hearty main diiies, fix pizza. Cut omit the meat and
aid a cockle kinds cf cheese instead.
" Ia fact, try leaving meat est cf any didi ia which you
isuaUy fcdsade it Ia many caaserofes, and evea ia
creased tec? and topped wi'Ji cheese can cuke a Has
For a lht, but ding cseal osflk or make year
favorite salad twice as bis as yea BsaaSydo.;.'
and tpaet ti, chances are yea won't evea cs it.
. -Ectierfhaa it scsrdj :
Fortunately, it tastes better thaa it sounds. l!ade by
boiling wheat for a short time, dryfos it and removing part
of the braa, bu!gur can be used much like rice.
It can be purchased, along with most kinds cf grain,
at the Open Harvest food cooperative and needs to be
cooked, about 20 minutes using one part bulgur to two
parts water.
It's not bad plain, but is improved considerably by add
ing your favorite seasonings.
Beans, usually a side dish, shouldn't be overlooked as a
main course.
I
r
1 fffef. frozen cfceptJd
trocccS
3 ttssp. msrgditfw
3 tbsp. f Saw
A t3tr separated
1 M tip. cream of tartar
1 tap. tenon juice
1 top. minced pimento
Cook frozen broceoti in boSing salted water two minutes.
drain and chop finely.
ISsft marjarine in saucepan and stir in flour and salt. Re
move from heat and sfcwwty add the milk. Stir until mooth
after each addition. Return to heat and bring to boil, stirring
constantly. Remove from heat.
Beat c3 yolk and add the hot' sauce to them graduaffy.
Add lenfon juice and minced pimiento. Beat ess whites until
foamy, add cream of tartar and beat until the whites just bend
over. .
J don't tkhk ifs bad to use meat, it's just fun and
cheap cot to cae it ence and a while. These two recipes
are fped examples cf that, although I did slip a little
bacon into the bidsr dish.
Fc&J wh&es into saucs. Pour into ejesssd 1 t2 cjt.
casserote. Cka in 323 decree own shout 3 minutes or until
knife irtsartad m the center comes out dean.
trnmedsstcfy.
1 tsp. seasoned salt
1-t3p.Stt3T
1 1. Worcestershire sauce
12t3p.ss1
1 A tsp. pepper
Icbuur
4 s!kes bacon, cut in strips
12 c. chopped onion
1 tl c chopped celery
12 c chopped green pepper
1 cfovasariic finely minced
1 b. canned tomatoes
2 c water
Saute bacon oer medium heat until it starts to brown. Add
chopped vegsts&Ies and cook until onion is transparent. Bend
in rest of ingredients, cover and simmer over low heat until
most of the liquid is absorbed (sbout 20 minutes).
I
!
I
I
I
I
J
FA
"y'O fGCOlHiiryl 001
.f c
) u by
Fees Allocation Board (FAB) Thursday voted to
recommend a $1 student fee increase for 1976-1977 to
Ken Bader, vice-chancellor for student affairs.
The board also recommended that:
Responsibility for the Health Education Program im
mediately be transferred from the University Health Cen
ter to the university.
University Program and Facility Fees support for
Career Planning and Placement, Career Counseling, En
vironmental Health and New Student Orientation be
continued for one more year, but that the following year
they be transferred to general institutional support.
nnivorsory
,QSQhrofion ;
fl
L 3
ArlS 22-22-24 fel vu
"0 n '575-1213
yu u LJ " Ccccrusfisns
T0DRY IS THE FINAL
DAY TO HOB!
Y0iM em?
RMDG0WKI
0
j"'- f If-".
r f""",y pMi m im
v.
iii.i ii ii i H Lmm,mm i. ...i.
7 po. & 9 p
d by UK.
. .J U
7T
-
Bader asked FAB earlier this semester to submit a
recommendation on a possible fee hike.
A student affairs committee study which recommends
a $330 increase was presented to Bader and FAB earlier
in the semester by Ely Meyerson, dean of student develop
ment. The projected $330 increase includes $1.35 for the
Health Center, $.68 for the Nebraska Union, $130 to re
place depleted surplus funds carried over from previous
years and what Meyerson called a $.17 fudge factor, an
allowance for error.
ASUN and the Council on Student Life also wiQ make
recommendation on the proposed increase.
In the board's recommendation report, Don Fesely,
FAB chairman, said. UNL students currently pay the
second highest amount of student fees in the Big 8 and
that the board's immediate goal should be to keep student
fee increases to a minimum.
An FAB subcommittee report on the recreation depart
ment adopted by the board recommended a "back to
basics program'
The report also recommends that:
Expensive equipment purchases should be limited.
Activities such as glass blowing, yoga, dance and
macrame classes are "more appropriately the function of
the Free University of the Union Program Council."
ft - K
h j l- J J K5SHHTS
( 'T (
OMAHA MUSIC HALL FRIDAY, MAY 7-8 PM
Tickets $5.50 sdvsncs, $60 at ths door, availsbls
st Auditorium Box Of fics ersd zll Ezzzidzh stores
. sno
.. V 1 . ... "U'U ..Sr -. I
, red
ncZizrcHy soft ccavos
on a reps ivcdgc
fresh looks for spring
in cdl colors fmxi
shoestrings
navy,
chczi 22.
7 .
(7i
-- ir-'-i t m .in . jS
r :
a chco ctoro
