Dec 21, 2017 4 min read

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Cafeteria food.

The phrase usually brings to mind uninspired dishes that can be served to a large amount of people, cheaply.

Corn niblets in water, wilting lettuce and misshapen hamburger patties, perhaps.

The fare being served on the Waynesburg University campus is an exception to the rule.

There, made-from-scratch meals with fresh ingredients lure students, staff and faculty to Benedum Dining Hall for everything from honey-glazed Brussels sprouts to jalapeno-bacon-cheddar deviled eggs to red velvet cheesecake-swirl brownies.

“I’ve been a trustee and executive vice president here, and I’ve always been impressed with the quality of food,” said university President Douglas Lee, who took office in July 2013.

Lee was so impressed, he repeatedly urged Joseph DeSalvo, district manager for Aladdin Dining Services, which provides food services to the campus, to create a cookbook.

Thus, the Waynesburg University Cook Book was born.

Featuring six sections including breakfast, salads and soups, appetizers, entrees and sides, desserts and season’s harvest, the cookbook includes 76 recipes that are served in the dining hall and on campus for university functions.

“I sat down with the management team and decided what categories the book should have,” said Lesley Davis, Aladdin food service director. “We went through and picked what faculty and staff have complimented us on, on what is ordered when we have an event, some of our favorites throughout the year and what students have said they really want.”

Waynesburg favorites, like Charter Day chicken and HoHo cake, were a must.

Charter Day chicken has been a regular feature since 1987, when the university held its first celebration on the anniversary of its charter by the commonwealth. The chicken, which is covered in a cream sauce, is served during the university’s annual buffet on the third Tuesday in March.

Aladdin’s regular offerings in the dining hall are divided into stations, including pizza and pasta, salad bar with homemade soups, deli, ethnic food preparation, traditional home-cooked meals and season’s harvest, one of Lee’s favorites.

The station features plant-based meals that are gluten- and dairy-free. Four items are featured daily.

As an endurance athlete, Lee appreciates the option.

“I love the way they prepare (the vegetables),” he said.

Lee’s other favorites include the deviled eggs and corn and crab bisque. Davis likes the Italian wedding soup and chili over sweet cornbread.

After selecting recipes for the book, Davis and her team edited each to ensure accuracy, then did some recipe-sampling.

On the day of the photo shoot, Aladdin chefs, with assistance from Ohio Valley University chefs, prepared all 76 dishes. It was an all-day affair, said Davis.

“I’m ecstatic. I think it’s beautiful and something I’ve never been involved with before,” said Davis of the finished product. “I’m very proud of what we’ve been able to accomplish with the university.”

Lee and his wife, Kathryn, created a video Christmas card that features the red velvet brownies, which they made at home using the cookbook.

Copies are being given to the university community, but Lee said if there was a demand, it would be made available to the public.

“I think about it as a way to continue to build goodwill,” he said. “Aladdin has been great to work with. I get a sense that they really love what they’re doing. They really care about the quality of food. It’s a labor of love for them.”

Holiday popcorn mix recipe

Ingredients:

• ½ cup popcorn kernels
• 12 oz. white melting chocolate
• 1 ½ cup pretzel pieces
• 12 oz. M&Ms
• 1 jar colored sprinkles

Directions:

1. Pop the popcorn, remove any unpopped kernels and empty into large bowl. Toss in pretzels, M&Ms and sprinkles.
2. Microwave the white chocolate for 30-second intervals until smooth, stirring at each interval. Drizzle half over the popcorn mixture and stir gently until coated.
3. Allow to cool and harden, then break into pieces and store in air-tight container.