Newspapers / Chowan University Student Newspaper / Dec. 11, 1986, edition 1 / Page 3
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Waldo’s World by Waldo Tuttle Waldo’s World is a new addition to the Smoke Signals. This col umn will feature musings and opinions of our special feature writer, Waldo Tuttle. Any comments or ideas for subjects to be covered in this column are welcomed. Submit to campus box number 770 and address to Waldo’s World. Parking on campus will be a problem anywhere you go to school. No parking here, no spaces over there. It can get to be a real pain. One thing that has caught my eye lately is getting tickets. It has also caught my wallet. The problem stems from a place that is not even marked as a no parking zone. This favorite ticketing zone is the curb on the back side of Mixon and West Hall. There are no signs or yellow markings on the curb, it is not even in the way of traffic. Still though, campus security tries to save us from impending doom by giving us the five dollar parking tickets. Why? The money they receive doesn’t seem to go back into driv ing and parking areas. Parking lot spaces are barely obvious to the human eye. Stop signs on the pavement seem to be nothing more than a blur. Here’s a wild idea, why don’t they take the money from the tickets and repaint the parking spaces, the stop signs, and even make a parking area for the curb? It would seem only fair. How can you be charged for a crime when it is not even a law? Well, it’s holiday time again and everyone is in good cheer. Wrong. Winter always reminds you of two things; holidays and hunting. Hunting can be a worthwhile sport, if you use the food. One thing that erks me to no end is spotlighting. Its not enough that a pack of dogs chase a deer through the woods so some hopeless hunter from some club can shoot it, noooo, some people take highpowered lights to stun an animal and shoot it. Great sport guys. I know, raise some quail for the season next year, tranquilize them, and have a buddy throw them in the air and shoot them like traps. Gee, aren’t we having fun now? Not all hunters spotlight, and I praise them. I went deerhunting once and the only part I liked about it was the pint of Jack Daniels I drank so I would not freeze my lower extremeties off. Hey guys, next time you want to go spotlighting, try something different. Take your giuis to the zoo, it might even be more exciting. By the way, have a Merry Christmas. Smoke Signals, December 11, 1986—Po0«3 Look who fell from Santa’s sleigh, Shouting ‘Geronimo’ all the way! New Tradition By Keith Slaughter As Christmas rolls in again here at Chowan College, so does a new tradition. On December 1st, the First Annual Christmas Tree Lighting was bom. This historic event was organized by Mrs. Davis and took place in front of Whitaker Library with SGA president Mike Fisher presiding over the festivities. As Chowan's own Dr. Bnice E. Whitaker turned on the lights, the band and choir filled the air with the sounds of Christmas. Thanks to Mrs. Davis for organization, maintenance for a great job of putting the lights on the nearly 30 foot tree, and for all those who participated, Chowan now has a new tradition. If you missed out on the festivities this December, don’t worry, there’s always next year! Library Hours During Exams Friday, December 12 7:30 a.m.-5:00 p.m. Saturday, December 13 7:30 a.m. -12:00 Noon Sunday, December 14 2:00 p.m.-5:00 p.m. 6:00 p.m.-10:00 p.m. Monday, December 15 7:30 a.m.-5:00p.m. 6:00 p.m.-10:00 p.m. Tuesday, December 16 7:30 a.m.-5:00p.m. 6:00 p.m.-10:00 p.m. Wednesday, December 17 7:30 a.m.-5:00 p.m. 6:00 p.m.-10:00 p.m. Thursday, December 18 7:30a.m.-l:00p.m. The Library will be closed for Christmas holidays: Thursday, December 18,1:00 p.m. Monday, January 12,8:00 a.m. caloriescoloriescalories W«ight or Measure Calories Weight or Measure Calorie* jam, blackberry I tbsp S5 lelly. blackberry. 1 tbsp so jelly, Afinberry, 1 tbsp 35 ielly, irape, 1 tbsp 5S jeiry.' orange marmaiade. 1 tbsp. .. 55 jM.'plum. I tbS9 *(; osnn4 60 ifli^ strawberry. 1 ttsp^ ‘ ■ 55 jube, apple, fresh or canned. ] cup 125 jujce, cranberry. 1 cup 135 juice, grape. 1 cup 165 juice, grapefruit. 1 cup 85 juice, grapefruit, canned, unsweetened. 1 cup 95 juice, grapefruit, canned sweetened. 1 cup 120 luice, lemon. 1 cup 60 juice, lime. 1 cup 65 juice, nectarine. 1 cup ]0S jaice. orange. 1 cup 100 juice, orange, canned, unsweetened. 1 cup 110 juice, orange, canned, sweetened. 1 cup 135 juice, orange, frozen, diluted. 1 cup 105 juice, pineapple, canned. 1 cup 120 jvice, prune, canned. 1 cup 170 jwce, tomato, canned. 1 cup 50 juice, vegetable, canned. I cup 120 juice. V-8. 1 cup 100 fflilk. coconut. 1 cup n»lk. dry. whole l cup Atlk. dry. whole l tb»p. milk. dry. whole, reconstituted 1 cup milk, dry. nonfat, 1 cup miih, dry. nonfat. 1 tbsp. milk, dry, nonfit, recoftstitutid. 1 cup milk.40at's i 1 cup flHik top 1 cup milkshake with ice cream 10 ounces mint, chopped, 1 tbsp. muffins, blueberry, i snail muffins, bran, | Bedium muffins, com. i iMdiun muffifts, date. 1 medium muffins, eii i nediua muffins, Enilish. 1 medium muffins, ratsin. 1 nedium mufftns, whole wheat 1 medium mushrooms 1 cup mushrooms 4 larie .Mshrooms, sauteed 7 small mussels 6 medium mustard, prepared 1 tbsp- mutton, lean and fat, ounces mutton, lean only. ounces 60 SIS 39 160 290 28 8S 164 480 400 I 12S 105 lOS 140 100 12S 130 120 25 10 78 75 10 320 20S K kale, cooked kidneys, beef or veal, kidneys, (amb. kidneys, pork, kohlrabi, cooked, kumquats lamb chops, cooked, lean and fat ‘ iamb chops, cooked, lean only, iamb chops, cooked, rib. no bone, lamb chops, cooked, sirloin, lean, lamb, roast le|. lean and fat, lamb, roast leg, lean only, lamb, roast shoulder, lean and fat. lamb, shoulder, lean only, lamb shish kebab iarrf leeks lemon lemonade, frozen, diluted, lentils lettuce lettuce lettuce lichee nuts ’ lime leaieode, frozen, duluted l^er, beef, fried liver, calves, liver, chicken, liver, chicken. tiver. chicken, chopped. liver, lamb, liver, pork. hver Inaf liver wvrst lobster, fresh lobster, baked or broiled. lobster, broiled. lebsUr, canned, lobster, creamed. lobster cocktail. lobster Newbur|li lobster Thermidor loi luncheon meat M macaroni, cooked 8 to 10 minutes. •acaron. cooked till tender. macaroni and cheese mackerel, broiled mackerel, canned with liouid. mKkerel. salt. mKkerel, smoked. malted milk powder man|0 marianne marfanne meat loaf, beef-pork, m«atb«ll melon balls, frozen. mermiue milk, whole milk. skim, nonfat milk, buttermilk •ilk. canned, evaoorated •Ik. canned, evaoorated milk, canned, sweetened, condefsed, milk, canned, sweetened, condensed. milk, chocolate flivered. nectarines 2 medium 60 50 noodles, egg. cooked. 1 cup 200 1 cup noodles, fried, 1 cup 365 3 ounces 120 nuts, mixed 8 to 12 95 3 ounces 90 3 ounces 100 + cup 23 0 5 or 6 65 oil. codliver. 1 tbsp. 100 oil. corn. 1 tbsp. 124 oil, cottonseed. 1 tbsp. 124 oil. mineral, 1 tbsp. 5 450 oil, olive, 1 tbsp. 124 3.6 ounces oil, peanut. 1 tbsp. 124 2 4 ounces 130 oil. salad. 1 tbsp. 124 3 ounces 355 olives, green, 10 large 65 1 110 olives, green, stuffed, 3 medium 35 3 ounces 265 olives, ripe or black. 10 large 85 2.3 ounces 120 omofts. raw. 1 medium 50 3 ounces 300 onions, raw. chopped. 1 tbsp. 4 2.3 ounces 125 onions, cooked, 1 cup 80 4 pieces 340 onions, dehydrated, 2 tbsp. 25 I tbsp 125 onions, french fried rings. 20 SO 3 medium 40 onions, green 6 smaU 25 1 medium 20 onions, scalloped. + cup US 1 cup 75 orange, fresh. 1 large lOS cup 100 orange, fresh. 1 medium 75 I compact head 68 orange, fresh, 1 small SO 1 loose head 32 orange, fresh, sections, I cup 87 4 small leaves 5 oyster stew with milk 1 cup 210 6 45 oyster stew with cream 1 cup 250 1 medium 20 oysters, raw. 1 cup 160 I cup 75 oysters, fried. 6 300 2 ounces 120 oysters, scalloped, 6 35S 3 ounces 120 3 ounces, 120 1 medium 75 P 3 ounces 155 pancakes, buckwheat. 14-inch cake 47 3 ounces 115 pancakes, wheat. 14-inch cake 60 3 ounces 115 parsley, chooped. 1 tbsp. I 1 ske 160 parsnips 3'f ounces 78 2 ounces 150 parsnips, cooked. 1 cup 95 ■f pound 88 pastrami 2 ounces 170 average 310 pastries, apple turnover. I 275 1 African tail 175 pastries, cream puff. 1 295 3 ounces 80 pastres, Danish. 1 small 200 + cup 150 pastries, strudel. I 200 cup meal. 2 tbsp. uuce 115 peaches, fresh. 1 medium 35 + cup 185 peaches, fresh, slices 1 cup 65 1 400 peaches, canned with syrvp, 1 cup 185 3 ounces 285 peKhes. canned, with synip. 2 halves 80 1 ounce 80 peaches, canned with water. 1 cup 65 peKhes. canned low calorie, 1 cup 54 peanutbutter 1 tbsp. 90 1 cup 190 peanuts, halves, 1 cup 840 1 cup 155 peanuts. Spanish, cup 240 1 cup 475 pears, fresh 1 95 3 ounces 200 pears, fresh Quarters, 1 Cup 120 3 ounces 155 pears, canned with syrup 1 cup 175 4 ounces 300 pears, canned, water pack with liquid. 1 cup 75 -f fish 250 pears, canned low calorie. 2 halves 33 1 tbsp. 50 peas, fresh, cooked. 1 cup 110 1 medium 87 pus, canned with liquid. 1 cup 170 1 tbsp. 00 peas, canned, strainod 1 ounce 10 1 pat 50 peas, frozen. + cup 75 1 slice 264 pecans, whole. 6 104 1 150 peppers, green. 1 medium IS 1 cup 160 peppers, red. 1 medium 20 cup 37 Persian melon 1 wedge SO 1 cup 165 persimmons 1 medium 95 1 cup 87 pheasant meat + cup ISO ] cup 86 pheasant, roasted 4 ounces 100 1 cup 345 pickle relish 1 tbsp. 14 1 tbsp 22 ptckles, cucumber. 6 shces 30 1 cup 985 pickles, dill. 1 large IS 1 tbsp. 62 pickles, sour. I large IS 1 cep 190 pickles, sweet. 1 medium 20 caloriescoloriescalories Weight or Calories Food Weight or Cel Weight or Calories Food Weight or Celeries Food Measure Meesure pig’s feet, boiled. 4 ounces 185 soup, celery cream. 1 cup 200 pig's feet pickled. 4 ounces 230 soup, chicken, regular. 1 cup 75 pimiento, canned. 1 medium 10 soup, chicken, broth. 1 cup 50 pineapple, fresh, diced. 1 eup 75 soup, chicken noodle. 1 cup 100 pineapple, canned witk syrup. I large slice 95 soup, chicken rice. I eup 100 pineapple, canned, crash^ 1 cup 200 soup, chicken vegetable 1 cup S7 pineapple, canned, low calorie. + eup 50 soup, clam chowder, milk. 1 cup 200 pistKhM nuts 30 88 soup, consomme 1 cup 10 pizze pie average piece 24$ soup, com chowder ) cup 210 plums, fresh, 1 medium 30 soup, fish chowder, milk. 1 cup 710 popcorn, no butter 1 eup 54 soup, green pea. 1 cup 140 popcorn, candied + eup 100 soup, lentil. 1 cup 130 porkchop. lean and fat. 2.4 ounces 200 ipup. mushroom cream, 1 cup 200 porkchop, lean only. 1.6 ounces 120 soup. omon. 1 cup 64 pork, roast, lean and (at. 3 ouieei 340 soup, onion, French, 1 cup I2S pork, roast, lean only. 2.2 ouncet 160 soup, potato 1 cup IIS perk, speanbs. 3 medium ribs 12S soup, spinach, cream. I cup 200 pork, tenderloin, 3-f ounces 240 soup, split pea. I cup 200 potato chips 8 to to 110 soup, tomato, clear. 1 cup 90 potato pancakes I no soup, vegetable 1 cup 80 potato, baked. 1 medium 97 spaghetti, cooked. 1 cup 15S tfvotato, boiled. 1 medium 97 spaghetti, canned. 1 cup 240 potato, creamed + cup 116 spinKh, raw. 4 ounces 20 potato. French fried, 8 pieces 160 spinKh, cooked, I cup 45 potato. French fried, frozen. 10 pieces 95 sfuash, hubbard or winter, baked. 1 cup 97 potato, mashed with milk 1 cup 145 iqeash, summer, boiled. 1 cup 34 potato, mashed with milk and butter i cup 230 squash, summer, canned, strained 1 oz 10 potato, sweet, baked. 1 I5S stew beef and vegetables 1 cup 250 potato, sweet, boiled. 1 >70 strawberries, fresh. 1 cup 55 potato, candied. I small 315 stuffing, bread. ^ cup 290 pretzels 1 very large 135 sugar, brown, 1 tbsp SO prunes 4 medwm 73 sugar, confectioner’s 1 tbsp. 30 sugar, granulated 1 tbsp 41 Q sugar, granulated. 1 lamp 27 quail, broiled I 145 swordfish, broiled. 3 ounces 150 quince 1 medium 35 T R tangerine 1 medium 40 /adishes 4 MaU 10 tea with 1 teaspoon lemon 1 cup 2 raisins 1 cup 460 toast, Holland rusk 1 S3 raspberries. Mack 1 cup 100 toast, melba. 1 slice 25 rasoberries. red 1 cep 70 tomato, fresh. 1 medium 30 rhubarb, freth. diced 1 cup 19 tomato, fresh. 1 small 22 rhubarb, cooked, sweeteeed. 1 cup 385 tomato, canned. 1 cup 45 rice, brown, cooked. 1 c# 137 tomato purH, canned. 1 cup 90 rice, fried. 1 cup 251 tomato, stewed. 1 cup SO nee, white, cooked. 1 eup 170 tripe, boiled 1 medium piece IS rice, wild, cooked. 1 cup 135 tuna, fresh 3 ounces ISO rice. Spanish ■1- cup 130 tins, canned, drained 3 ounces 170 rolls, hamburger 1 ISO tarkey, roasted. 4 ounces 300 rolls, hard I 160 turnip grnns, cooked. 1 cup 43 rolls, frankfurter. 1 160 rolls, French, 1 100 roils, onion. 1 150 rolls. Parker House 1 125 y rolls, plain 1 HI rolls, sweet I 180 vanilla eitrKt teaspoon 3 veal chop, lean. 1 medium 185 veal cutlet, cooked. 3 ounces 115 S veal cutlet, breaded. 1 medium 220 salad dressing, blue cheese. 1 tb9 90 venison, roasted, 4 ouncH 225 salad dressing, mayonaise 1 tbsp. SI salad dressing. French 1 tbsp. 60 salad dressing. Roquefort 1 tbsp. 100 w salad dressing. Ifussiae 1 tbae. 106 waffles 1 medium 216 salad, coleslaw 1 eup 102 walnuts. English. 8 to 15 halve lOS salad, chicken with celery. + cup 200 walnuts. Enfltsh. chopped. 1 tbsp SO ftalad. crab with celery 3 tbsp. 160 watermelon 1 wedge 120 kalad. gelatin with fruit. 1 squve 140 white fish, steamed 4 ounces 115 salad, gelatin with vegetables. 1 square 115 white fish smoked. 4 ounces 180 salad, lettuce and tomato 1 serving 35 salad, lobster. 3 ouecet 175 salad, potato with ontons, + 184 salad, salmon with celery. + cup 195 Y salad, tuna. ■f cue ISO salami. Mck slice 130 yeast 1 cake 22 salmon, broiled or baked. 1 steak. 205 yo^rt, skim milk. 1 120 salmon, loaf. 1 slice 250 sardines, canned, natural peck, 3 ounces 170 (auce. A-l. 1 tbsp. IS lauce. chocolete 1 tbsp. 65 Muce, fudge. I tbse. 85 Z (auce. hard, 1 tbsp. 100 zucchini, cooked 1 cup 40 (auce, soy, 1 tbs». 10 zwieback 1 slice 35 tauce, tartar. 1 tbsp. 95 lauce,^ tomalo + eup 40 lawce Worcestershire 1 tbsp. 10 >auerkraut, drained 1 cup 30 juuge, polish. 1 slice 83 iausage, pork, 4 ounces 510 icallQes 4 eencet 90 (callop^. broiled. 4 ounces 175 lesame seeds. 1 ounce 162 ihad 4 euncef 190 J»rimp, fresk. 4 to 6 64 Jirimp. fried. 3 jumbo 250 ihrimp cocktail with seece + cue 100 imelt 2 smell 50 ;mett. fried 2 250 iole. filet. 4 evncM 100 barley. 1 cup 117 eup, ban, 1 CI9 190 e9. boMillen, 1, U$ iO
Chowan University Student Newspaper
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Dec. 11, 1986, edition 1
3
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