a
A Greenstreet News Co. Publication
Good food is such an integral part of the
Chrisgmas season that those of us who
ori the Dallas Post decided that an
appropriate Christmas gift for our readers
might be a collection of our favorite
holiday recipes. Our gift is all the more
appropriate when one considers how
essential good food is to the Dallas Post’s
operations—we are forever bringing in
homemade goodies to share with one
another during coffee and soda breaks, a
custom which prompted one astonished
subscriber to comment that we are the
“‘eatingest’’ place of business he has ever
seen!
Tassajara Whole Wheat Bread
Lest our readers think that only the
vil employes take part in our food
binges, we begin our Wreath of Christmas
Recipes with a recipe for Tassajara Whole
Whegt Bread from Bill Scranton III, our
pup The recipe comes, says Bill,
from: the Zen Mountain Center, Monterey,
Calif., and in keeping with Zen tradition,
the three most essential ingredients in it
are time, patience and love. He suggests
you try this recipe on a quiet, relaxed day
when you have time to fully enjoy the
process of bread making. He insists that
“if you approach this recipe with a calm
and unhurried mind, the rewards are
magnificent.” Those of us who nibble on
the loaves of whole wheat bread he fre-
quently brings to work wholeheartedly
agree with him.
I. 3 C. lukewarm water
1%» T. yeast
1, C. sweetening (honey, molasses or
browry sugar)
1 dry milk
3 to¥4 C. whole wheat flour
II. 1%. T. salt
1, C. oil
38% 4 C. additional whole wheat flour
1 ‘to 2 C. whole wheat flour (for
kneading)
I. Dissolve yeast in water. Stir in sweeten-
ing and dry milk. Stir in whole wheat flour
until smooth; thick batter is formed. Let
rise 60 minutes.
II. Fold salt and oil into the batter after it
has risen. Fold in additional flour until
dough comes away from the sides of the
bowl. Knead on floured bread board, using
more flour as needed to keep dough from
sticking to board, about 10-15 minutes until
doygh is smooth.
Let rise 50 minutes.
Punch it down.
Ret rise 40 minutes, then shape into two
loalves. Place loaves in oiled bread pans
and let rise in a warm place for 20 minutes.
Bake in a preheated 350 oven for one
hour
omove from pans and let cool.
Cry Baby Cookies
Doris Mallin recalls that her Aunt Eliza
used to bake Cry Baby Cookies for her and
her brother and sisters when they were
children. The cookies were munched by
the youngsters while Aunt Eliza told ghost
stories—could it be that the cookies were
named for those children who couldn’t
stand the suspense and dissolved into
tears? Doris is the hard-working editor of
the Post and lives on Pinecrest Avenue.
1 C. shortening
1 C. molasses
1 C. sugar
Lt salt
& cinnamon
2't. ginger
Y% t. ground cloves
2 t. baking soda
1 C. boiling water
5 C. flour
2 eggs o
Mix spices, salt, molasses, shortening,
sugar. Add boiling water and baking soda.
Fold in flour and add well-beaten eggs last.
Stir raisins in batter.
Bake in 350 oven until done, about 15
minutes.
Raisins can be omitted and nuts can be
substituted.
Shirley Thomas’s
Father-in-law’s
Walnut Bourbon Balls
Shirley Thomas's father-in-law, Russell
Thomas, doesn’t cook much at all—in fact,
these Walnut Bourbon Balls are a no-cook
recipe. Shirley, our proof-reader, tells us
they're delicious; we wouldn’t know,
because she always eats them herself!
When her father-in-law makes them for
her, she laughs, her contribution to their
team effort is drinking the left-over
Bourbon!
2% C. finely crushed vanilla wafers
1 C. powdered sugar
2 T. cocoa
1C. finely chopped walnuts or walnuts and
" shredded coconut (fine).
3 T. corn syrup
Photo by Alex Rebar
V4 C. Bourbon
powdered sugar
Mix first four ingredients well. Add
syrup and Bourbon and mix well.
Roll in one inch balls, then roll in
powdered sugar.
Yields about 3. dozen.
Pineapple Drop Cookies
Typesetter Rita McCuen, Kunkle, enjoys
preparing these tasty Pineapple Drop
Cookies at Christmas time for friends and
family who might drop in. This year she
intends to make an extra batch for her
extra special cookie nibbler—13-month old
daughter Stacy.
3, C. butter or margerine, softened
1 C. granulated sugar
1 egg
14 C. pineapple preserves
214 C. sifted all-purpose flour
1 t. soda
Is t. salt
‘Cream butter and sugar till light. Beat in
egg and preserves.
Sift together dry
mixing thoroughly.
Drop from teaspoon, two inches apart,
on ungreased cookie sheet.
Bake at 375 for 10 minutes. Cool one or
two minutes; remove from pan. Top with
perserves. Makes 42.
Ham Loaf
In at least one way, the Dallas Post
represents a mother and daughter effort:
Clara Kitchen works diligently each
Wednesday afternoon in the mailing
department to make certain that the news-
paper. subscriptions taken by her
daughter, Midge Smith, arrive safely at
their destinations. Her Ham Loaf is a good
recipe for post-holiday leftovers.
2 lbs. ground smoked ham
1 1b. ground beef or hamburg
1 lb. ground fresh pork
1 egg
1 C. bread crumbs
1 C. milk
Mix all ingredients together and bake in
a loaf pan at 350 for one hour. Serves 16.
ingredients; add,
Date Nut Cake
Midge Smith, affectionately known as
“our circulation gal,” delights friends and
family with her Christmas gifts of food—
most especially the Date Nut Cake for
which she has earned a well deserved re-
putation. Moist and simply stuffed full of
dates and nuts, the cake is a holiday
favorite with everyone around the Post.
1 pkg. dates
1 t. baking soda
1 C. hot water
1 C. oleo
1 egg
1 C. sugar
1% C. flour -
Y t. salt
1» C. any kind nut meats
Cut dates in small bowl. Sprinkle with 1
1456785
WHIMS
718 9011
THE DALLAS POST, DEC. 21, 1971
rest
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Christmas goodies from the kitchen are an essential part of the
holiday season, and staff members of the Dallas Post hope to
share with you, our readers, a collection of our favorite recipes.
Seated in the picture above are, from left to right: Gladys
t. baking soda and 1 C. hot water. Set
aside.
Mix together oleo, sugar, egg and salt.
Cream well. Add flour and dates; mix. Add
nuts and complete mixing.
Pour into greased and floured small tube
pan. Bake approximately 45 minutes or
until knife comes out clean.
Jello Surprise
Although 3-month Heather Sotko hasn’t
yet acquired a taste for her mother’s
yummy Jello Surprise, we're willing to bet
it won’t be long before she’s gobbling it
down with gusto. Mother Tina Sotko, a
Harveys Lake resident, is a typesetter at
the Post.
2 1g. boxes of gelatin
11g. can of pineapple
3 C. water
1 C. pineapple juice
1 carton Cool Whip
Graham crackers
Dissolve gelatin in 2 C. hot water; then
add 1 C. cold water and 1 C. pineapple
‘juice, strained from the can of pineapple.
Let set overnight.
Mix well with the Cool Whip.
Line an oblong pan or dish with graham
crackers. Place half of the filling over
them, then put more graham crackers
over the filling. Use the remainder of the
filling over the top and sprinkle with
graham cracker crumbs.
Chill, then serve. Makes eight generous
portions.
Strawberry Christmas Daiquiris
Charlot ‘‘Tooties’’ Denmon wears many
hats these days—she is presently a jack of
all trades in the Post’s production depart-
ment, serves as our correspondent in the
Dallas and Shavertown neighborhoods,
and works in the public relations office at
the Wilkes-Barre Campus ot Penn State.
Her strawberry Christmas Daiquiris make
especially colorful libations during the
yuletide season inasmuch as they are pink
in color and are garnished with green
maraschino cherries and mint.
1 tray crushed ice cubes
1-10 oz. pkg. frozen whole strawberries
5 oz. Bacardi rum
Place ice in blender, add strawberries
and rum. Blend or liquify until of sherbet
consistency. Serve in daiquiri glasses
garnished with green maraschino cherries
and mint.
MR Black Chocolate Cake
Carolyn Gass brought this recipe for rich
Black Chocolate Cake with her when she
came from Bethel, Conn. to settle in Dallas
last year. A tried-and-true recipe from her
late grandmother’s collection of desserts,
the cake has also been tried—and often—
by her 21»-year old daughter, Christina.
Carolyn, the Post’s advertising repre-
sentative, lives on Machell Avenue.
2 C. granulated sugar
Searfoss,
2 C. flour
1 t. baking powder
2 t. baking soda
34 C. cocoa
1» C. melted shortening
1 C. boiling water
1 C. sweet milk
1 t. vanilla
2 unbeaten eggs
Put sugar in mixing bowl. Add melted
shortening; mix, then add eggs. Beat for
one minute.
Mix in separate bowl; flour, baking
powder, baking soda, and cocoa. Sift
together three times.
Add dry ingredients alternately to first
mixture with water and then add milk and
vanilla. Beat two minutes.
Batter will be thin. Bake at 350 oven for
45 minutes. ~
Cool; frost with white frosting or
whipped cream.
Christmas Chocoroons
Ellen Dobinick, Oak Hill, is a busy
mother of five who works in our paste-up
department three days a week. She tells us
that her family is a big help in getting the
housework and cooking done while she’s at
work, and she frequently expresses her
appreciation for their efforts by baking
something good—something like these
Christmas Chocoroons.
Melt 1» C. semi-sweet chocolate pieces in
2 T. milk over hot water.
Cream 3%; C. butter; add '» C. sugar, % t.
salt and*2 t. vanilla; cream well.
Blend in chocolate.
Add 2 C. sifted flour gradually; mix well.
Stir in '» C. nut meats, finely chopped.
Shape rounded teaspoonsful into balls;
roll in colored sugar or coconut. Place on
ungreased cookie sheet.
Bake for 12 to 15 minutes in 350 oven.
Makes about four dozen.
Peanut Butter Sandwich
Louise Edwards, a resident of Forty
Fort, swears that she doesn’t know how to
cook, and the despondent look which
crossed her face when we asked for her
favorite recipe half convinced us that she
meant it. When she finally did submit her
recipe for peanut butter sandwich, we
believed, we believed. Louise, another of
our typesetters, moonlights as a dental
hygienist two days a week for Drs. Er-
colani and Miller, Wilkes-Barre.
2 slices whole wheat bread
2T. peanut butter (from health food store;
better for the teeth).
2 T. jam or jelly (any kind; homemade is
best).
Put one slice of bread on flat surface.
Spread peanut butter all over it. Slosh on
jam or jelly. Slap other piece of bread
squarely on top of this and eat.
Goes good with milk.
. Glogg
Dottie Beckham, our resident Southern
Linda: Dytiond, Charlot
Scranton III (the thorn among the roses), and Doris Mallin.
Standing are: Tina Sotko, Jane Opalicki, Velma Davis, Shawn
Murphy, Rita McCuen, Shirley Thomas, Dottie Beckham,
Carolyn Gass, Connie Lanning and Rose Marie Stravinsky.
A Wreath of Christmas Recipes for our Readers
Denmon, Bill
Belle, has a treasure trove of fantastic re-
cipes which she has acquired from her
many friends throughout the country. An
ardent (and expert) bridge player, Dottie
is a member of the Post’s news staff. Her
recipe for Glogg, she tells us, is a New
Year’s Eve specialty in the Winston-Salem
home of Alvah Erichson, a Swedish bronze
medalist in the 1952 Olympics.
2 C. claret
2 C. dry sherry
1, C. Cognac
two thirds C. sugar
one third C. light raisins
one third C. blanched whole almonds
10 whole cloves
2 (3-inch) cinnamon sticks.
In large saucepan, combine all in-
gredients. Heat over medium heat,
stirring, just until vapor starts to rise.
Ignite with a match; stir until sugar is
dissolved. Heat 10 minutes, stirring occas-
ionally.
Ladle immediately into demitasse or
punch cups, spooning some of the raisins
and almonds into each cup. (Makes 8
servings).
Cocoa Bars
That perennial favorite, cocoa, is the
basic ingredient in Jane Opalicki’s
favorite recipe—Cocoa Bars. Jamie, her
young son, is as fond of them as his
mother, who serves as head typesetter at
the Post. Jane is a Dallas High School
graduate and resides presently with her
husband and son at Harveys Lake.
14 C. butter or margerine
1 C. sugar
1 t. vanilla
2 eggs
1; C. milk
1 C. sifted flour
2 T. cocoa
yt. salt
1, C. chopped California walnuts
Cream butter to soften. Gradually add
sugar and vanilla, creaming well.
Beat in eggs one at a time. Stir in milk.
Sift together dry ingredients; stir into
creamed mixture.
Add nuts. Spread in greased 9x9x2-inch
pan.
Bake in moderate oven (375) for 20
minutes or till done.
AT ONCE, frost cake with Cocoa
Frosting.
Cool cake, cut in bars. Makes two dozen.
Cocoa Frosting
With spoon, blend 1%» T. cocoa, 1 T. milk,
ly t. vanilla, 11» t. soft butter or margarine
and two thirds C. sifted confectioner’s
sugar.
Wine Cookies
What could be more festive for the
Christmas season than a batch of Rose
Marie Stravinsky's Wine Cookies? Rose,
the Compugraphic operator who sees to it
Page 9
BY Shawn Murphy
that the reams and reams of punched
tapes are translated into typed copy, lives
on Lehman Avenue in Dallas.
1'» C. sugar
1'» C. butter
Mix till creamy; add 3 eggs, '» glass
wine or whiskey, 1 lb. chopped walnuts, 1
Ib. chopped raisins, !» lb. candied
cherries.
Combine 4 C. flour with 1 heaping T.
baking soda; add to creamed mixture,
stirring well.
Drop by teaspoons on cookie sheet and
bake in 350 oven from 10 to 15 minutes until
brown.
Corn Bread Dressing
Corn Bread Dressing ala Mississippi
comes to us by way of Beaumont, where
Linda Dymond lives with her parents. This
recipe for dressing promises to bring
murmurs of approval from persons living
even north of the Mason-Dixon Line, Linda
assures us. The Post’s headline operator.
Linda has earned the nickname “Fingers”
for her skill at the keyboard of
that machine.
Crumble one small loaf of corn bread in
large bowl.
Add: 3 green onions, 1 large white or
yellow onion, 1 medium green bell pepper,
3 or 4 stalks celery—all chopped.
Add enough stock or bouillon to moisten,
then season with poultry seasoning, salt
and pepper.
Bake in covered casserole one hour.
Crazy Cake
Connie Lanning of Hunlock Creek
borrowed this recipe for Crazy Cake from
her mother Luceil, who customarily
makes it for Connie and her three
brothers. Connie, our bookkeeper and a
recent graduate of Lake-Lehman High
School, promises that the cake is as good
as it is easy to make.
Sift together in baking pan:
3 C. flour
2 C. sugar
6 T. cocoa
2 t. baking powder
2 t. baking soda
yt. salt
Mix together in a 13x9x2-inch pan and
make three wells. In one put 2 t. vanilla; in
the second put 2 T. vinegar and in the third
put 10 T. vegetable oil.
Pour two boiling C. boiling water over
top and mix well. !
Bake at 350 for half an hour.
Tea Balls
Confections by the unlikely name of Tea
Balls are buttery and delicious and es-
pecially compatible with (what else?) tea.
The recipe is offered by Gladys Searfoss of
Kunkle, the gal responsible for cutting out
and pasting up advertising copy in the
Post. :
i, C. shortening
1, C. butter
1, C. confectioner’s sugar
21, C. sifted flour
1; t. vanilla
3, C. finely chopped nuts
Cream together butter and shortening,
add sugar gradually and cream well.
Sift flour and salt together and add to
creamed mixture; work in vanilla and
nuts. Chill dough.
Form into balls one-inch in diameter.
Place on lightly greased baking sheet.
Bake 14 to 17 minutes at 375. While still
warm, roll in confectioner’s sugar and
when cold, repeat in rolling in confec-
tioners sugar.
French Cherry Pie
Shawn Murphy, news editor, enjoys
entertaining dinner guests almost as much
as she enjoys reading. In order to have
time for both hobbies, she chooses recipes
that taste like she’s been slaving in the
kitchen for hours but are so simple to
prepare, she has time to curl up in an easy
chair with a cup of steaming tea and a new
novel. Her French Cherry Pie is just such
a dessert.
1 small pkg (3 oz.) cream cheese
1, C. powdered sugar
1» t. vanilla
1 C. whipping cream
9-inch baked pastry shell
1 can (1 lb. 5 oz.) prepared cherry pie
filling mixed with lemon juice or almond
extract.
Cream cheese, powdered sugar, and
vanilla together.
Whip cream and fold in carefully. Pour
into pastry shells, spread evenly, re
with prepared cherry pie filling. ”
Chill thoroughly before serving. Serv
Six. “a
For another version, substitute prepa
blueberry pie filling, with 1 T. lemon juice,
for the cherry pie filling.