Food

By Kelly Prew
Food Editor

It has been a few years since I have been in a position to eat an on-campus meal, but I know a thing or two about what’s available.

There were good days and days you wanted to avoid the mess hall. It truly is amazing what some people will pass off as food.

They did offer soft-serve ice cream, so that was a plus at 11 p.m. to take a study break and walk over there.

But things are changing. More often, colleges offer fresh fruits and vegetables and salad bars with unlimited options in addition to the good ol’ mac and cheese we all remember.

Meal plans do not only exist on campus, but at restaurants in the town. This is becoming a trend in most college towns, and some establishments work thro-ugh the college to some extent.

But even with all the choices, my dorm room, was the place I spent most of my time. I was outfitted with a microwave and a mini fridge and found ways to make meals for myself that first year. Ramen, as featured in this section last week, was a staple. Popcorn and frozen toquitos were always on hand.

My stacked sandwiches and soft veggie tacos were superior, too; if I do say so myself.

Thinking back over that first year, I had no trouble figuring out where my “Freshman 15” came from!

It is important to note what appliances on-campus housing will allow. A call to the Residence Life department should do the trick. Moms and dads, it is key to check on these things before spending the money and sending the kiddos off.

For example, the University of Texas at Tyler allows one 6 cubic foot mini fridge per room and an 800 watt microwave in Ornelas Hall. However, Patriot Village and University Pines come outfitted with a full kitchen.

On the other hand, Tyler Junior College does not allow microwaves or hot food preparation items of any kind and supplies microwaves in the residence halls.

Getting out of the dorm in my sophomore year allowed me a full kitchen, so my friends who were still living on campus spent a lot of time at my place. We even started an informal cooking club, and different people would cook different nights of the week, depending on class and work schedules.

Before long, the word was out and other people joined in, often resulting in a pot luck dinner of sorts at one apartment or another.

I learned that casseroles, spaghetti and chicken dishes managed to go the farthest with hungry college kids.

We did have to regulate the guys, though.

For a while, boyfriends would accompany the girls and end up eating more than we could have suspected. So we made a rule the boys either had to bring something OR had to do all the clean-up after dinner.

By the time our senior year rolled around, a handful of us had something to show for our efforts and a nice recipe or two to take with us.

My old roommate’s King Ranch chicken was the best! I haven’t spoken to her in quite some time, but I can almost bet it ends up on her family table regularly.

I will share it here. The recipe is for a single person. Double it or triple it for more dinner guests.

King Ranch Chicken Casserole

1 lb boneless, skinless chicken breast (cut into small pieces)

Layer on 1/2 of chicken, then 1/2 of cheese, then 1/2 of soup mixture. Layer same way again: chips, chicken, cheese, soup. If you have any Doritos and cheese left, sprinkle them over the top. Bake at 350 for 1 hour. Serves: 1

If you have a favorite college meal, don’t hesitate to share. As students begin arriving on local campuses in the next few weeks, a tip or two on what to eat certainly will help them out.

Kelly Prew
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