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We've always said that Back
Mountain women are the best
cooks in the world, and now we
have proof. Two Dallas women
and a Shavertown cook walked
away with the lion’s share of
prizes at the recent June Dairy
Month Recipe Contest, spon-
sored annually by the Dairy
Council of the Scranton-Wilkes -
Barre Area.
The three winners, all of
whom expressed surprise that
their recipes were chosen, won
checks for $15 for winning
second prizes in the main dish,
salad and dessert categories.
Grace Fries of 187 Machell
Ave., Dallas, won second prize
in the main dish category for an
original recipe which she has
dubbed Beef and Bacon Au
Gratin. She concocted the
recipe, she recalls, when her
husband was a doctoral student
at Michigan State University
and she was trying to think of a
different way to serve round
beef.
“We used to buy beef by the
side,” she remembers, ‘‘and we
were tired of the same old
dishes. I had several things on
hand and put them all
together—and we liked it!”
Fortunately for both the Fries
family and Post readers who
will be eager to sample the
hearty beef dish, Mrs. Fries
jotted down the ingredients as
she went along.
As for the prize money, Mrs.
Fries says she has already
“spent it a 1,000 times in my
mind.”’ She expects she’ll wind
up buying a teapot of Irish
belleek china when she and her
family travel to Stratford,
Canada, this August on
vacation, as a memento of both
her prize-winning effort and the
trip.
Bridgette Correale, second
prize winner in the dessert
category, laughed that she and
her family ‘‘ate the prize’ when
she treated her husband and
three young children to dinner
at Elby’s!
Mrs. Correale claims that she
was astonished when her Ar-
menian Pastry won the judges’
nod, but her eight-year old son
Louis, who accompanied her to
the contest, told her afterward,
“Mommy, I knew all along
deared himself to his mother by
drinking the punch which was
served at the contest and
refusing the tea cookies: “I'd
rather wait for my Mother’s
pastry,” he politely told his
solicitous hostess.
The Dallas Post is especially
proud of Mrs. Correale’s ef-
fort—not only is she our Oak
Hill correspondent, but she was
our Cook of the Week not long
ago and chose her prize-winning
recipe for Armenian Pastry to
share with other Post readers.
The recipe is delightfully easy
to make and as delightfully
good to eat—as the judges
discovered earlier this month.
A Pearadise Mint Salad was
Marion Katacinski’s prize-
winner in the salad division. A
resident of 107 Summit St.,
Shavertown, Mrs. Katacinski
combines business with
pleasure as a cook in the Dallas
Junior High School cafeteria.
Three good cooks from the Back Mountain area won accolades
for recipes they submitted to the annual June Dairy Month
Recipe Contest recently. Pictured above are Wilson Garinger,
president of the board of directors of the Scranton Wilkes-Barre
Area Dairy Council; Marion Katacinski, Grace Fries, Bridgette
She says that she ‘loves to
cook—loves fussing in the
kitchen” but that with her
family grown, cooking is not the
challenge it once was.
Her Pearadise Mint Salad has
made the rounds of church
gatherings and covered dish
suppers in the Back Mountain
community for ‘‘many, many
years,” Mrs. Katacinski says.
“People had complimented me
on it when I'd taken it to dif-
ferent functions, so when this
contest came up I decided to
enter it.”
She insists that she’s “the
anything,” but this experience
has obviously proved dif-
ferently. ‘‘The nicest thing
about winning the contest is that
I've heard from people I'd lost
touch with after they read about
my winning,” Mrs. Katcinski
told the Post.
The prize-winning recipes are
included for our readers’
gastronomical delight.
Beef and Bacon Au Gratin
2 Ibs. round steak, cut in small
cubes and trimmed
One third lb. bacon, cut in
small pieces and browned
20 black olives, sliced
2 med. onions, sliced
Ys 1b. fresh mushrooms, sliced
One third lb. Colby cheese,
sliced
Layer in a greased baking
dish, starting with half the
round steak.
Then put other tiems in by
layers, saving out enough
cheese to cover the top.
Place the remaining steak in
for the top layer.
Cover with sauce (below):
2 cans cream of mushroom
soup or 2 envelopes of dry
mushroom soup mix
1 C. milk or 1 C. dairy sour
cream
3-4 drops Worcestershire sauce
Salt to taste
5 t. oregano
Sprinkle with chopped par-
sley.
With a knife or long fork
“slot” the casserole to enable
the sauce to mingle with the
main ingredients.
Bake covered in 325 oven for
about 134 hours, then uncover
and bake 15 minutes more after
placing layer of cheese and
three whole pieces browned
bacon on top.
Before serving garnish with
fresh parsley.
Serve with rice. Serves six.
Pearadise Mint Salad
1 can (1 lb. 14 oz.) Bartlett
pears, drain and reserve syrup
1 can (83% oz.) white grapes,
drain and reserve syrup
1-6 oz. pkg. lime flavored
gelatin
One third C. lemon juice
33 C lemon juice
3, C. cold water
few grains salt
1 C. dairy sour cream
Ys t. peppermint flavoring
% C. toasted slivered almonds
or pecans
Set aside four pear halves;
cut up remaining pears.
Combine pear and grape
syrups, lemon juice—heat to
boiling.
Dissolve gelatin in hot mix-
ture; add cold water and salt.
Chill.
When partially set, add sour
cream and peppermint
flavoring and mix until smooth.
Add grapes, pears, nuts and
stir; pour into one quart mold.
Unmold on lettuce, garnish
with pear halves, mint leaves
(optional) and frosted grapes
(optional).
Serve with mayonnaise or a
fruit dressing.
Amenian Pastry
Dough:
2 C. flour
1 t. salt
2 sticks butter
1 C. dairy sour cream
Cut butter into flour and salt
until crumbly.
Mix in sour cream, cover and
refrigerate overnight.
Filling:
1-18 . oz.
preserves
shredded coconut
chopped nuts
Divide chilled dough
three parts.
Roll out rectangle 10” by 15”
and %’’ thick on floured board.
Spread with one third
pineapple preserves, one third
coconut and one third nuts.
Roll up like a jelly roll and
bake in 350 degree oven for 35
minutes.
When cooled 10 minutes,
sprinkle with confectioner’s
sugar and slice with sharp knife
into pieces about one inch thick.
Follow same steps for
remaining portions of dough.
jar pineapple
into
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Ladies Auxiliary of Trucks-
ville Volunteer Fire Company
has been very busy the past
weeks as they do their share to
make the Firemen’s Summer
Fair its usual success.
Members have the important
tasks of operating a white ele-
phant booth during the three
day fair this week, and on Sat-
urday only, starting at 2 p.m.,
will hold a baked goods sale.
Featured items at the bake sale
will be homemade bread, Welsh
cookies and cinnamon buns.
The good cooks in Kingston
Township who have helped to
bake the three featured items
were Mrs. George Gaylord,
Mrs. John Hazeltine, Elizabeth
Harrison, Marian Perrin, Viola
Jenkins, Jane Schooley, Mrs.
Robert Kleiner, Mrs. Chester
Adams, Mrs. Jack Stephenson,
Mrs. Ernest Norrie, and Mrs.
Nicholas Konek, president of
the auxiliary. y
Mrs. Konek has asked that
anyone with articles for the
white elephant sale please
contact her at 696-2107.
The annual Summer Fair,
sponsored by Trucksville Fire-
men, will open today at 6 p.m.
and continue Friday starting at
5 and Saturday at 2 p.m. It is
held at Howard Isaac’s Lot,
Route 309, Trucksville.
What will probably prove to
be one of the most popular ac-
tivities at the fair is an old
fashioned ‘‘dunker’’—an opera-
tion to dunk favorite firemen.
Pony rides and fire truck rides,
with other entertainment, will
be available for young and old.
A parade will be held Satur-
day starting at 5:30 in Trucks-
ville Gardens area, proceeding
on Carverton Road to Route 309
and north to the fair grounds.
Joseph Menko, parade chair-
man, announced fire trucks
only will form on Terrace
Avenue. All other entries, such
as Brownies, Cubs, Scouts, etc.,
will meet at the Trucksville fire
hall at 5 p.m. As the fire trucks
approach the hall, the marching
units will join in.
Jack Stephenson is chairman
of this year’s event, and Paul
Sabol, president of the fire
company, is co-chairman.
The Hannah Harrison School
of the YWCA of Washington
D.C. is actively seeking women
who are interested in vocational
training to enable them to earn
a more satisfactory living.
The resident vocational
school, established in memory
of Hannah Harrison (Gar-
finckel) by her son Julius
Garfinckel, is open to mature
women of all races and creeds
and board fees.
Two courses are offered:
Practical nursing and instti-
utional housekeeping manage-
completed high school or the
equivalent and must be between
18 and 50 years of age to under-
Births
Mr. and Mrs. Donald Ritten-
house of RD 1, Sweet Valley,
announce the birth of a daugh-
ter, Traci Lee, June 15 at
Wilkes-Barre General Hospital.
This is the couple’s first child.
Mrs. Rittenhouse is the for-
mer Shirley Johns, daughter of
Mr. and Mrs. Howard Johns of
Dallas and the granddaughter
of Corey J. Major and the late
Anna Major and the late Mr.
and Mrs. Arthur Johns.
Mr. Rittenhouse is the son of
Gerald Rittenhouse of Ply-
mouth and the late Ruth Lord.
He is also the grandson of Mr.
and Mrs. Dana Lord, Sweet
Valley, and the late Mr. and
Mrs. Peter Rittenhouse.
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Wk
WEDDING BANDS
Memorial Highway
NANNETTE
Shavertown, Pa.
take the nursing training. The
program begins in September
and covers 12 months, nine of
them in clinical practice.
The course in institutional
management is open to older
women. This program offers
specific training in selection of
equipment and supplies, safety
and sanitation, budget and in-
ventory and methods of super-
vision. The course requires five
including several
weeks of on-the-job training; it
begins each February and
September.
Women who are interested in
learning more about the oppor-
tunities afforded by the school
are urged to contact the
local YWCA or to write to Helen
Turnbull, Director of the
Hannah Harrison School, 4470
MacArthur Boulevard N.W.,
Washington, D.C. 20007.
Photo by Jim Kozemchak
Senior Citizens Men
Plan Picnic in July
A picnic in July has been
scheduled by the Back Moun-
tain Senior Citizens Club.
Further plans for the affair will
be discussed at a meeting of the
male members of the club at
7:30 p.m., June 26, at the home
of Charlie Roberts, Yeager
Avenue, Shavertown.
FAMILY PLANNING
CLINICS
NOW iN THE BACK
MOUNTAIN AREA
CALL 824-8797
For appointment for a
Sympto-thermic
(Rytheme)
and FERTILITY CLINICS
(in Wilkes-Barre)
CALL 822-7118
ALL services and
supplies
FREE of charge.
HEALTH SERVICES
JOF N.E. PENNA. INC
IN LUZERNE
PLENTY OF FREE PARKING
ROLL
ONE STO¥F
SHOPPING
Skane
HOUSEWAR®
Everything
® Factory Re-built
® Latest Fabrics
® Shop-At-Home
® Scotch Guarded Fabrics
CALL 822-2491
Beautify,
® Free Pick-Up & Delivery
® Foam Fabrication
526 S. Main St.
Wilkes-Barre
ALL YOU NEED
Monday thru’ Saturday
9:30 til 9
IS DOWNTOWN
ET AEE
A Greenstreet News Co. Publication
Gaylord, left, and Mrs. John Hazeltine seem t
themselves as they bake large batches of the buns.
Woe enjoying
i” 9 “ 3
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MEMORIAL HWY. DALLAS
(Across from Crown Imperial Lanes)
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HOURS: MON. TUES. WED. THURS.
10 A.M. to 5:30 P.M.
FRI. 12109 P.M.
SAT. 10 A.M. 0 5:30 P.M.
Junior and Misses Sizes
Flares—Wranglers—Hells Bells—
(Layaway)
REGISTER NOW
for two programs of the Sisters of Mercy
to serve you
Experiences for Adults
July workshop for those with leisure for art,
music, crafts, needlework, films, field trips,
black studies, catechetics, and much more
Tutoring
private classes in elementary and secondary
school subjects
MERCY CENTER
Lake Street, Dallas ™"
(adjacent to College Misericordia)
call 675-1183 for details
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HAVE YOU BEEN AT THE A
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YET??
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Hours: 1-5 p.m. including weekends
UNUSUAL JEWELRY AND GIFTS Evenings call for appt. 675-2504
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Closed Monday
New Settings For Your Diamonds
We have many designing ideas. Come “
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something special with your cherished
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Payments may be arranged,
FRANK CLARK, Inc.
Jeweler
MEMBER AMERICAN GEM SOCIETY
63 South Main Street — Wilkes-Barre
Store Hours 9:30 to 5:30 — Thursday 9:30 to 9:00
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