There is about Judy Turner a certain exuberance which makes it easy to believe that she would spepfd an entire day preparing *Mglazed salmon for an Easter buffet, that she would be eager—despite a nasty fall which kept her limping for months—to mount her spirited * black quarterhorse Salt Badger again ‘“‘as soon as the weather broke,” or that she would en- courage her husband to fly in his single engine plane to Portland, Maine, to pick up 18- two pound lobsters for a special family celebration. Her exuberance is con- tagious, and the enthusiasm with which she undertakes her various projects and hobbies has rubbedi@4f on her children. Ray Jr., who'is 13, is already well on his way to becoming an accomplished equestrian. Eleven-year old Kim has won ribbons in various horse show competitions with English Muffin, her half thoroughbred, half Arabian pony. Eric, 8, is presently recuperating from a tonsillectomy and although he says he hates horses, Judy says he’s “been “over-horsed’’—he loves to fish, in the trout-stocked ponds whiclfot the countryside around the Turners’ home near Lake Louise. One of Judy’s favorite projects is this home, although she vows “it’ll drive us all crazy before we're through.” Built in the early 1800’s, the house is being remodeled—‘‘room by room, slowly, slowly’’—to reflect Judy and Ray Turner’s belief that ‘a home is for living in — for really living in.” When she is not planning the decor of her home, Judy is likely to be found in the kitchen cooking or planning gourmet meals. She is, as dinner guests willingly attest, a superb cook. “I ‘probably love to cook because Mother didn’t,” Judy cheerfully admits. Her husband’s grandmother taught her to baksgabut most of her culinary skiils were picked up on her own. She owns ‘‘quan- tities of cookbooks,” but one of her old standbys is a Fanny Farmer cookbook her grand- mother ge her years ago. Judy collects recipes from various publications, including Gourmet Magazine, copies of which she has kept for six years. She firmly believes that gourmet cooking need not be expensive—good fish recipes abound, she says—and is a willing experimenter with new food ideas. Tacked up on her kitchen bulletin board is a recipe for Potatoes LaJolla Chez Jay, an unusual . com- bination of potatoes, bananas and Parmesan cheese, which she enthusiastically suggests sounds ‘really different and kind of fun.” We'd venture to say that there are few cooks who would try a recipe which combines potatoes, bananas and Par- mesan cheese—and we'd also venture to say that if Judy Turner cooks it, it'll taste just great. A little enthusiasm can work miracles! Shish Kebab “This is a truly delicious Shish Kebab recipe, by far the best I’ve found. If you don’t like garlic, though, forget it!” Have a leg of lamb boned and cut the meat into 1%-inch cubes. In a large bowl combine: 4 large garlic cloves, crushed 1% t. salt Y% t. each of ginger, allspice, ground cloves and pepper 1 crushed bay leaf Stir in the lamb cubes and mix thoroughly; add 1 C. sour cream and mix well again. Cover bowl and refrigerate three days. Thread on Shish Kebab skewers with small tomatoes, onions, green pepper, mushrooms or anything else you might like; broil for about four minutes on each side. This is best done over char- coal but is fine in the oven under the broiler, too. Marinated Carrots with Walnuts “This is a good vegetable to serve in the summer when you're - tired of salads and coleslaw; it can be made ahead of time.” Scrape ‘a bunch of . carrots (about 1 1b.) and cut them into strips about three inches long Mr. and Mrs. Ellis Swingle, Sterling Farms, Harveys Lake, will observe their 68th wedding anniversary, March 24. The couple, former residents of Shavertown, were married March 24, 1904, in the parsonage of Shavertown United Methodist Church with the late Rev. Henry Stang officiating. Mrs. Swingle is the former Kate Holcomb, daughter of the late Clara and Albert Holcomb of Shavertown. Mr. Svgsgle is the son of the late Ida @¥ad Jasper Swingle of Beaumont and Shavertown. They have two sons, Lambert, Dallas, employed by Sordoni Enterprises, and Elwood, Shavertown, faculty member of Wyoming Area School District. They also have five grandchil- dren, John, Catherine, Michele, Thomas, and Kenneth, Shaver- town. They are members of Shaver- town United Church. Mr. Swingle retired six years ago after serving as manager of Sterling Farms for 24 years. Mrs. Swingle, who observed her 89th birthday in January, is still active and does her own Mr. Swingle will be 88, March 27, and is looking forward to spring so he can plant his garden and train his new dog. MARCH 24 APRIL 5-8 Kingston Armory. April 10 Misericordia. April 11 Jack Roehn. v APRIL 10-13 cour? APRIL 12 APRIL 15 APRIL 21-22 MAY 5-6 ; each evening. Matinees are and Y-inch wide. In a heavy saucepan com- bine: 1C. 1C. 5 T. white wine chicken broth olive oil 3 T. vinegar 2 T. finely chopped onion 1 crushed garlic clove 1 t. sugar, salt and white pepper 1 t. chopped parsley Ys t. thyme 1 bay leaf Bring the mixture to a boil and simmer uncovered for 5 minutes. Drop in the carrots and cook them uncovered for 5 minutes or until they are tender but still firm. Cool carrots, cover and chill in marinade for at least 24 hours. Blanch 12 walnut halves in boiling water for 2 minutes. Drain and remove the skins. In a small pan, brown them in 2 T. olive oil. Transfer the carrots and some more of the marinade to a glass bowl and add lemon juice to taste. Garnish the carrots with the walnut halves and thin slices of lemon and sprinkle with chopped parsley. Rice (to serve with a game dinner) “I vary this considerably. Add more of one thing if you are particularly fond of it and less if not so. This also can be pretty well made ahead of time.” 1-6 oz. pkg. long grain and wild rice mixture 21, C. chicken broth or 21,» C. water and three envelopes of chicken bouillon. 34 C. seedless raisins 1 t. butter Place broth and butter in saucepan; add raisins and wild rice mixture, cover tightly and bring to a boil. Cook over low heat until all the broth is absorbed (about 25 minutes). Set aside. Chop finely 1 lg. onion; wash and dry 1 lb. mushrooms. Ina large frying pan saute the onions’ and mushrooms in'2 "TF: When these are lightly cooked, add 1 can small water chestnuts, drained; 12 C. broken pecans, 1%» C. halved black olives and 1 t. monosodium glutamate. Add the rice and cook only until all is heated; salt and pepper to taste. Party Chicken 8 whole boned chicken breasts (keep bones) 1-13%34 oz. can chicken broth 1, C. water 8 oz. fresh mushrooms one-third C. flour Ys t. salt 2 T. light cream 2 egg yolks 1s t. salt 2 T. light cream 2 egg yolks Ys t. salt 1% C. butter 1 T. lemon juice 3 T. sherry Simmer chicken bones from breasts in the chicken broth; discard bones but reserve broth. Photo by Alex Rebar 7 Brown chicken in butter; remove and add more butter. Saute fresh mushrooms in same skillet until golden; remove. In same skillet stir the flour into the drippings, add salt and mushrooms with their juice and 1 C. chicken broth and the light Cook, stirring, over medium heat till thick and smooth. Place chicken breasts in the sauce and cook until tender, about 25 minutes. In a small bowl with electric mixer beat egg yolks till thick; add Yi t. salt, some white pepper and Ys C. melted butter about 1 t. at a time, beating constantly. Combine ' remaining vi C. melted butter and lemon juice and add slowly, beating con- stantly. ; When the chicken is tender, add the sherry and spread the Hollandaise sauce over the chicken. Run the whole thing under the broiler for about 1 minute until golden (but be careful not to let it brown). Serve at once. Judy Turner’s Chocolate Cake ‘Everyone has his favorite chocolate cake recipe. Possibly a fair number of the people in the Back Mountain have this one as I've given it to many people. The things I like about this one are: it’s simple to make, it’s a moist solid cake and it will stay fresh about four days.” In one large bowl without sifting: 2 C. flour 2 C. sugar 34 C. cocoa 2 t. baking soda 1 t. baking powder 1, t. salt 5 C. salad oil 1 C. milk 1 C. strong coffee 2 eggs 1 t. vanilla Mix for about 2 minutes, until lumps are gone. Pour into buttered 9-inch cake tins; or: a-9-x 13 layer pan and bake for: 35 minutes’ at 350. dump Pineapple Fantasy “This is quick and elegant—I found it in Gourmet Magazine and used it last Easter. It’s a marvelous excuse not to bake.” Cut two ripe pineapples into thin slices. Using a 3%%-inch biscuit cutter, cut each slice from the skin; with a 1-inch biscuit cutter, cut the core from each side. In a shallow bowl combine 2 C. Kirsch with % C. granulated sugar; add the pineapple slices and push the syrup into them with the back of a spoon. Cover and refrigerate for at least six hours. Divide the pineapple into six stemmed dessert glasses; add some of the syrup. Top slices with small scoop of vanilla ice cream and sprinkle the ice cream with toasted almonds. If you know how to spin sugar, surround this with spun sugar— beautfiul but not necessary. Sheryl M. Stanley, daughter of Mr. and Mrs. Jack H. Stanley, Belle Mead, N.J. and former residents of Dallas, became the bride of Frank M. Lenz, son of Mr. and Mrs. Albert J. Lenz, Mentor, Ohio, in a double ring wedding ceremony performed March 18 by the Rev. John Prater at Prince of Peace Church, Dallas. The Rev. Stephen McGough, assistant pastor of Gate of Heaven Church, assisted the Rev. Prater. : Mrs. John Sheehan, Dallas, was organist. In New Home Mr. and Mrs. Joseph D. Chickson moved recently into their new home on Metropolitan Avenue, Lake Silkworth. The Chicksons, with their young children, Kelly and Joey, are enjoying their new residence. The March board meeting of the Welcome Wagon Club of Wyoming Valley was held at the UGI Building, Kingston, with Mrs. Frank English, presiding. The slate of officers for 1972- 1973 was presented to the Board by Mrs. English. Mrs. Adolph Sappe, cavorting chairman, announced that 19 couples have signed up for the bowling-pizza party to be held March 25 at the Crown Imperial Lanes, Memorial Highway, Dallas, beginning at 9 p.m. All members and their husbands are invited. Mrs. Sappe men- tioned that final plans are being made for the annual April 22 dinner-dance at the Continental Inn, Dallas-Luzerne Highway, featuring a Smorgasbord style dinner which. will begin at 7 p.m. sharp. Valley Crest bingo parties will be held April 12 and April 26. Volunteers are needed. Those who can give a few hours of their time for the worthwhile cause should contact Mrs. Ben Applegate. "Mrs. Thomas Joiner, first vice-president, announced that the April membership meeting will feature a representative from WVIA-TV, in addition to an arts and crafts display by club members. Christine Volack, daughter of Mr. and Mrs. Charles H. Vol- ack, RD 3, Dallas, became the bride of William Misson, son of Mr. and Mrs. Harley Misson, 57 Shagbark Drive, Shavertown, in St. Frances Cabrini Church, Carverton. The Rev. Thomas Croghan of- ficiated at the double ring cere- mony and celebrated the Nuptial Mass. The bride, given in marriage by her father, wore a voile candlelight gown with ribbon headpiece. She carried a bou- quet of baby’s breath. Kathleen Kane, Boston, sister of the:brideji! was: matron of of the bridegroom, was brides- maid. They wore gowns featur- ing white crepe blouses and red taffeta skirts and carried nose- gays of red and white flowers. Best man was Vincent Hudak, Dallas; Bert Gosart, Dallas, was usher. The bride is an alumna of Central Catholic High School. Mr. Misson is a graduate of Dallas High School and is pre- sently stationed with the Air Force in Arizona. The couple will reside at 5202 W. Glenn Drive, Glendale, Ariz. Ann Hughes, daughter of Mr. and Mrs. Joseph Hughes Jr., Huntsville Road, Dallas, will appear with the College Miseri- cordia Players in their Chil- Winnie the Pooh, it was an- nounced by director Walter C. J. Andersen. In the children’s classic, Miss Hughes will play the role of “Roo,” the little kangaroo. “Roo”’ is one of several animal characters who appear in this musical version of Winnie the Pooh. The musical is schedule to be presented at College Misericor- dia April 29 and 30 and May 5, 6, and 7. Performances will be presented at 2 p.m. on all five days with a special evening per- formance at 7:30 May 5. The May 5 matinee performance has also been designated as the “school matinee,” according to Organ Society Plans Dinner The Back Mountain Organ Society met March 11 at the home of Mr. and Mrs. Jack Dungey, Dallas. , President Jack Dungey presided. The members have decided to have their anniversary dinner April 8, at 6:30 p.m. at the Pine Brook Inn, which is located on Demunds Road. ! The members had a grand time singing St. Patrick songs; they were accompanied on the piano by Mrs. Jack Dungey. "Refreshments were served to the following: Mr. and Mrs Ted Jones, Mertz Sokolmicki and Sophie Layaou. Andersen, with teachers invited to bring entire classes for that performance. For the ‘school matinee,’’ the college provides a carnival atmosphere, com- plete with candy, balloons, and autograph and photo sessions with the animal characters. Tickets for all performances of Winnie the Pooh will be available at the door in Walsh Auditorium or may be reserved in advance by contacting the Theatre Arts Department at the college. Groups are encouraged to make reservations as early as possible, according to Mr. Andersen, because of the limit- ed seating in Walsh Auditorium. Engagement Announced Mr. and Mrs. William G. Cooper, 8220 SW 145th St., Miami, Fla., announce the en- gagement of their daughter, Pamela Pero Cooper, t6 Henry Phillip Hall Jr., son of Mr. and Mrs. Henry P. Hall, Sutton. Creek Road, Dallas. Miss Cooper graduated from Black River High School, Ludlow, Vt., and attended Cas- tleton State College, Vt., before moving to Forty Fort. Mr. Hall graduated from Wyoming Seminary, attended Cornell University, and re- ceived his BS degree in business administration from Wilkes College. He is associated with his father at Hall Nurseries in An early spring wedding is planned. 8 Mrs. John Lewis, correspond- ing secretary, announced that arrangements are being made for the annual workshop con- vention to be held May 11 in Hazleton. Four delegates will be sent to represent the club. The club has won prizes in the com- petition at the workshop for the past two years. Members are urged to volunteer to work on the project for this year by calling Marjorie Lewis. The next membership meeting will be March 27, at the UGI Building, Kingston, at 8 p.m., featuring a Chinese Auction. Auxiliary Plans Rummage Sale The Back Mountain Branch of .the Mercy (Hospital, Auxiliary will; conduet sa: rummage sale April 6 and 7 at St. Paul’s Luth- eran Church, Shavertown. Hours of sale will be from 10 a.m. until 8 p.m. both days. A Bake Sale will be held April 7. Committee members are as follows: Mrs. William Gallagher, chairman, rum- co-chairman, rummage sale; Mrs. Alfred Kalasky, chairman, bake sale; Mrs. Gus Shuleski, co-chairman, bake sale; Mrs. John G. Konsavage, chairman, publicity; Mrs. Joseph Yena- son, co-chairman, publicity. Anyone having any rum- mage, furniture, dishes, bric-a- brac, or clothing, may contact any of the above members of the committee or may bring the rummage to St. Paul’s Church Wednesday afternoon, April 5. Planning an event? Send publicity in early. Page 9 Given in marriage by her father, the bride was attired in a gown of silk organza over peau clipped re-embroidered alencon lace on bodice and skirt, em- bellished with seed pearls. Victorian in style, the gown featured dropped shoulder bishop sleeves which accented veil was trimmed with mat- ching lace and was attached to a Camelot headpiece. She carried a bouquet of stephanotis an white violets. : Mrs. Robert Lovell, San Mateo, Calif., was matron of honor. Bridesmaids were Martha Lenz, Clinton Alexander and Jane Jackson. The bridal attendants’ gown were full length empire gowns of navy dacro-crepe with V- trimmed with matching soft ruffles. Their headpieces were navy petals attached to Dior bows. Each attendant carried a potpourri nosegay. Richard Allen, Chesterland, Ohio, was best man. Ushers were Albert Lenz Jr., Ronald Kordik and Carl Kaschenbach. A reception followed at the Irem Temple Country Club. Mrs. Lenz is a graduate of Dallas Area High School and the Pennsylvania State University. She is presently employed in Airways. Mr. Lenz, a pilot for Pan American Airways, graduated from Mentor High School and Kent State University. Bridal showers were hosted by Mrs. Frank Rocknek and Mrs. Herbert Koransky, Belle Mead, N.J.; Mrs. Edwin Roth, Mrs. John Rogers, Mrs. George McCutcheon and Mrs. Regis Brice, Back Mountain, and Mrs. James Frank, Mentor, Ohio. The couple are presently residing at Harveys Lake. Hospital Auxiliary Fashions Puppets Shavertown Branch, Nesbitt Hospital Auxiliary, met in the social rooms . of St. William A. Austin presiding. Report was given on the concert Temple featuring Iona Jones, soloist from London, England. Tickets may be obtained from auxiliary. members or Mrs. Austin. Mrs. puppet sewing meeting was March 22. A luncheon meeting will be held April 7, 12:30, Towne House, Kingston. Reservations may be made with Mrs. William Thomas by April 5. Loren Swartz guest speaker, explained the programs available to senior citizens for Life.” - Hostesses were Mrs. Frank Reiley, Mrs. Fred Daley, Mrs. Allan Covert, and Pearle Gilroy. Greeters were Edna Line and Mrs. William Brown. Marjorie Lynn McCarty, daughter of Mr. and Mrs. Victor McCarty, Huntsville, received her diploma in professional nursing from King’s County Hospital Center, School of Nursing, Brooklyn, N.Y. March 3. Miss McCarty will serve on the staff of King’s County in the medical-surgical area. Marjorie is a graduate of Lake-Lehman High School, class of 1969. She is the grand- daughter of Mr. and Mrs. Elwood McCarty, Dallas.
Significant historical Pennsylvania newspapers