There's a great page where Greek-house cooks from Ole Miss share memories and favorite foods. You could probably find some Southern inspiration there.

http://www.southernfoodways.com/oral...ks/index.shtml
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The Legend Condos

Again, thanks for the ideas. and yes, the Gooey Buns probably won't work at the house I'm at. Not that they wouldn't necessarily chow down on them at 3:00 am after coming in from a little partying. At that time really nothing is safe. Mainly its the girls don't like things too mixed. Ooooh, its touching!

As an aside, I just finished today doing what we call the Happy Meal at the house. Its for lunch and is fried chicken tenders, pita toast point, homemade hummus, and hot spinach artichoke dip. I cooked 40 pounds of chicken tenders plus some other assorted items I frantically found in the freezer, 20 pound of spinach dip, 100 pieces of pita cut into 6ths (ie 600 points), and 12 pounds of hummus. Nothing was left from approx 100 girls. Nada. Zilch. It was like being in a tank with pirhannas and there being blood in the water.

LOL! And mmmm, hummus! :)

Sounds like we ought to nominate you for Iron Chef!

Wouldn't *that* be an interesting show???!!!!!???

I can see it now - Battle of the Sorority House Chefs...
:D

I'm in college now. I would say:

- First of all, have healthy options. If you are going to have sandwiches, have wheat buns an option. Try to include steamed vegetables, lean meats, etc. when possible.

As far as new recipes girls in NC might try and enjoy:
- Spinach Quiche (also is vegetarian!)
- Pita sandwiches are a fun twist on normal ones (for example, a pita chicke parmesan sadwich)
- Plenty of tasty soups when it is cold
- Buffet style fajitas (vegetarian girls can have satueed mushrooms instead of meat)
- Cajun Crawfish pies
- Toasted ravioli is a midwestern thing, but girls here like it
- You can always try a new type of pasta that has fresh veggies and such in it (something beyond spaghetti and fettuccine alfredo)
- Baked Ziti or stuffed Manicotti
- Chicke salad sandwich makes an easy but good lunch
- Really good salads are a nice treat. For lunch, you could skip the salad bar and actually make a club or southwestern style salad
- Mexican carne asade with rice and beans would be a fun change
- Tomato, basil, and cheese pasta casserole is really good if you've ever had that
- You could put other spins than tofu on pot pies: lobster, southwestern chicken, etc
- Chinese style stir-fry is great

hope this helps

Thanks Faithhopelove, the suggestions are appreciated and are very thought inspiring for me.

A couple of years ago the Panhellenic council did a Taste of Carolina in the Pit (a commons area outside the student union). All the house chefs were asked to prepare items for the students to try, small samples if you will. We all prepared our food and met at the Pit. That was kinda like an Iron Chef competition in a way. We were all eyeballing each others food, comparing notes, getting ideas. I think that was the last time I actually interacted with most of the greek house chefs on campus.

Sante Fe Stew
 

This is my daughter's favorite. My mom makes it for her Elk's Lodge - it's very easy to multiply.

Sante Fe Stew
1 - lb. ground chuck
1 - chopped onion
1 - package taco seasoning mix (I like Taco Bell Chipolte)
1 - package Hidden Valley Fiesta Ranch (or regular Ranch)
1 - can stewed tomatoes (I like to use Rotel)
1 - can corn (I like the Mexicorn with the peppers!)
4 - cans of beans - pinto, kidney, garbanzo (chick pea), whatever
tortilla chips
cheese
sour cream

Brown the ground beef and onion with the seasoning mixes.(ETA - my daughter tells me that, no, you add the seasonings AFTER browning the beef. I'll leave it up to you.) Add tomatoes and beans. Heat throughly. To serve, crush tortilla chips in your bowl, ladle the stew in, top with cheese or sour cream.

To make it vegetarian, just leave out the beef and add more beans, or use tofu ground beef sub.

I think I know what I'm making for dinner tonight!
:)

Deleted by poster.

It was uncalled for on my part.

Not even waiting to be asked this time.
 

I claim not to care what you think, but go to the effort of messing up your name. By the way, did you know that a Toad is a relative of a Frog? Funny huh?

I'm sure you'd put your lips around a hard drive. Er....
I don't learn from previous threads where it has been mentioned college girls avoid anything that's a "Cheese Food Product."
Thank goodness I don't cook for women. They'd probably have slapped me so many times before breakfast that I would have gotten Cheez Whiz in the Cocoa Puffs.

Clearly all your objections would be cleared if you just tried it. It would still harden your arteries.
I'm just showing off how "da bomb" my recipes are... for 16 year old boys who don't care about their hearts.
Some of you probably know better than me how to cook for college age girls. Many of you were one once, and others have kids! I bet you're smarter than I.
You all have a good point.

I must go boil an ass for dinner. Mmmmm I love me some mule in the evening.
I'm a hypocrite who claims to want a site where no one's mean to anyone else, but just vents on this site when people piss me off. Paging the Waaaaaaaaahmbulance.

Thanks for all the suggestions. Yes, some of them probably would not work for the girls I serve but every one has been thought provoking in their response. Please keep going. Even if something you suggest isn't something I would think the girl would like it might spur my thinking.

Today we had a deli bar for lunch with sliced turkey, ham, meatball in marinara sauce, homemade pimiento cheese, chips, tomato soup, a full salad bar, carckers and assorted bread (kaisers, whole wheat hoagie rolls and whole wheat slice bread), and crackers. Fresh baked chocolate chip cookies. Ummmmm

Ok, this line knocked me out. You're too funny, Drole!!! Thank goodness for your translations, I really do have a hard time tracking some of these folks sometimes...

Orange Tequlia Lime chicken -

Marinate chicken in a mix of orange juice, lime, tequlia, and all the (Mexican) herbs and spices you can think of (I change it up, depending on what I'm feeling like) - some of my favorites are cumin, chili powder, oregano, rosmary, allspice, and thyme. Then you just bake it until it's tender. Or, as a variant, you can do it in a fry pan, and when it's just about done, turn up the heat and add some surgar to turn the marinade into a glaze.

Oh, but they WILL know...they'll KNOW!:eek: