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TAS Meals

Janice and Family with Bryan Jamison

TAS family of cooks
Top row, L-R: Glenna Romoser (Tulsa, OK), Mary Ann Hughes (mom, Seminole)
Bottom row, L-R: Linda Washington (Andrews), Lori Riley (Huntsville), Head cook Janice Hinojosa (Liberty Hill),
with Field School Committee Chair Bryan Jameson

The Society is pleased to offer breakfast and dinner to those attending its Field Schools.  In the early days of Field School (1962-1966), folks fixed their own meals or took turns with cooking and cleaning chores.  Starting in 1967, TAS hired a cook to prepare meals, and has continued to hire cooks through the years, usually an employee from a school system near the site of the Field School – someone that is used to cooking for large groups of hungry people.  To facilitate meal preparation, in 1970 TAS purchased a trailer that was outfitted for cooking.  A cook trailer is still the heart of meal preparations for TAS, though we have moved beyond our initial equipment.  The TAS cook trailer has a difficult life, worked extremely hard for a long week in June, then left by itself until the time comes to get it in order again for another Field School.  It and the equipment trailers get hauled from Field School to Field School across Texas, often left out in the open until duty calls.

Since 2001, we have been fortunate to have the same group of cooks to join us at Field School.  These intrepid ladies are led by Janice Hinojosa, a cafeteria manager for a high school in Austin.  We have had the pleasure of getting to know Janice and her family: mother Mary Ann Hughes of Seminole, and sisters Lori Riley of Huntsville, Linda Washington of Andrews, and Glenna Romoser of Tulsa, Oklahoma.  They have helped us refine our meal program and stay in the black where food in concerned.

We have a very similar menu from year to year; though the details do change.  To give you an idea of what is served at TAS breakfasts and dinners, here is a sample menu.

Breakfast Menu

     

Saturday

Sunday

Monday

Scrambled Eggs

Scrambled Eggs

Scrambled Eggs

Sausage, Bacon, Ham

Sausage, Bacon, Ham

Sausage, Bacon, Ham

Biscuits w/gravy

Biscuits w/gravy

Biscuits w/gravy

French Toast

Waffle

French Toast

Diced Potatoes

Hash Brown

Cheese Potatoes

 

Tuesday

Wednesday

Thursday

Scrambled Eggs

Scrambled Eggs

Scrambled Eggs

Sausage, Bacon, Ham

Sausage, Bacon, Ham

Sausage, Bacon, Ham

Biscuits w/gravy

Biscuits w/gravy

Biscuits w/gravy

Waffle

French Toast

Waffle

Diced Potatoes

Hash Brown

Cheese Potatoes

 

Friday

Saturday

Scrambled Eggs

Scrambled Eggs

 

Sausage, Bacon, Ham

Sausage, Bacon, Ham

Biscuits w/gravy

Biscuits w/gravy

French Toast

Waffle

Hash Brown

Cheese Potatoes

 

Muffins: Apple Cranberry Nut, Banana Nut, Blueberry, Bran
Cereals:  Frosted Flakes, Honey Nut Cheerios, Cheerios, Raisin Bran
Bagels:  Plain, Cinnamon Raisin, Blueberry
Condiments:  Hot Sauce, Butter, Syrup, Assorted Jellies, Cream Cheese
Drinks:  Assorted Juice, Milk, Coffee, Hot Chocolate, Tea
Available Daily:  Fresh Fruit, Granola Bars

 

Dinner Menu

     

Saturday

Sunday

Monday

Barbeque Chopped Beef

Chicken Fried Steak

Beef or Chicken Fajita
w/onions & bell peppers

Barbeque Sausage

Chicken Tenders

Cheese

Grilled Chicken

Meatloaf

Refried Beans

Potato Salad

Creamed Potatoes
w/cream gravy

Salad

Coleslaw

Black-eyed Peas

Flour tortilla

Ranch Style Beans

Salad

Salad

Rolls

 

Hamburger Bun or Flour Tortilla

Cobblers

Fruit Salad

     

Tuesday

Wednesday

Thursday

Beef, Chicken, or Cheese Enchilada

Spaghetti w/meatballs

Hamburger

Pinto Beans

Chicken Spaghetti

Hot dog w/chili

Spanish Rice

Corn

Trimmings

Salad

Green Beans

Baked Potato

Chips & Dip

Salad

Pasta Salad

 

Garlic Bread

Salad

 

 

Chips

Puddings

Brownies

     

Friday

Saturday

 

Chef's Choice

No Meal

 

 

 

 

Desserts:  Cookies, Cobblers, Pudding, Fruit Salad, Brownies
Salad Dressings:  Ranch, Italian, Fat Free Honey Dijon, Fat Free Italian, Catalina
Drinks:  Tea, Lemonade, Water
Condiments:  Mayo, Mustard, Catsup, Jalapenos, Lemons

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March 16, 2016