Here are some recipes from a cookbook called Food for Thought, published in 1982 by the University Women, a group that coordinates activities and projects to benefit the University community. Sale of the cookbook raised money for the Wanda Bartle Fund, which provides small, emergency loans to students.

Coconut Macaroons

From Wanda Bartle
Yields about 2 dozen

Ingredients:

3 egg whites
1 cup granulated sugar
1 tablespoon corn starch
2 heaping cups shredded coconut
1 teaspoon almond flavoring

Directions:

Beat egg whites until stiff. Add sugar and cornstarch. Cook in double boiler for 15 minutes, stirring constantly. Remove from heat, add coconut and flavoring. Drop in small drops on greased baking sheet. Bake in 325 degree oven until golden brown, about 8 minutes. Remove from pan immediately.

Comments: This recipe was given to me by my mother-in-law, Mrs. William Bartle and mother of Glenn G. Bartle. It was printed in our first (1955) Faculty Wives’ Cook Book.

Chicken Cacciatore

Provided by Betty Pellegrini
Serves 4

Ingredients:
1 chicken (or two small ones), cut up
½ onion, chopped
4 tablespoons olive oil, or 2 tablespoons butter and 2 tablespoons oil
½ cup red wine
½ cup tomato sauce
½ to 2/3 cup canned chicken broth
1 teaspoon oregano, dried
2 tablespoon parsley, dried

Directions:
Brown onions gently in half the oil, sent aside. Brown the chicken in remaining oil, turning when brown on both sides. Turn down the heat and return the onions to the skillet. Cover and cook gently until tender, about a half hour.

Pour wine over the chicken — let it absorb, add tomato sauce and chicken broth. Bring this mixture to a boil and scrape up any brown particles from the bottom of the pan. Sprinkle the oregano and parsley over the chicken and simmer 5 minutes. Serve with rice.

Onion and Caraway Bread

Provided by Ruth Levin
Yields 1 loaf

Ingredients:
1 cup yogurt
1 tablespoon melted butter
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon baking soda
1 package dry yeast
¼ cup lukewarm water
2½ to 3 cups flour
2 tablespoons onion flakes
1 tablespoon caraway seeds
Melted butter


Directions:

Combine the yogurt, butter, sugar, salt and baking soda. Sprinkle yeast on lukewarm water; stir to dissolve and add to yogurt mixture. Add flour to make soft dough. Add onion flakes and caraway seeds. Knead until smooth. Let rise 1 to 1½ hours.

Knead again and shape into round loaf and place in a greased 10-inch pie plate. Let rise 20 to 30 minutes. Brush top with melted butter. Bake at 350 degrees for 35 minutes or until done. Cool on rack.