<8 as) 24 Mrs. Robert Casselberry, president of the League of Women Voters of the Wilkes- Barre Area, has announced that the League will hold a member- ship tea for all members and sian Eee at the “home of Mohn Vinck, 188 W. River St., Wilkes-Barre, Feb. 15 at 1 p.m. The tea will introduce new members, give old members a chance to get reacquainted, and will also offer an opportunity to review League organization and program. Mrs. John Vinck, member- ship chairman, is in charge of arrangements. Anyone plan- ning to attend should contact Mrs. Vinck by Feb. 14. Transportation to the tea can be obtained by calling one of the following members: Mrs. George A. Butler, Dallas; Mrs. Robert Casselberry, Dallas; or Mrs. Ernest E. Patella, Mount- aintop. Club to Sponsor Spaghetti The Dallas Junior Woman’s Club is planning a spaghetti dinner Feb. 15 at the Dallas Senior High School from 5 to 7 p.m. Tickets will be available from club members. A limited supply of tickets will be sold at the door. . The ol. spaghetti with meatballs, Italian bread. and butter, dessert and bever- age. Take-outs will be available provided persons bring their own containers. The cost of the dinner will be $1.75 for adults and $1 for child- ren. The chairman for the affair is Anne Cleaver and the co-chair- man is Betty Roberts. The League of Women Voters is a nonpartisan organization which encourages the informed and active participation of all citizens in government and poli- tics. It is open to all women citi- zens 18 years or older. | Births | Mr. and Mrs. Robert Robbins, RD 3, Dallas announce the birth of their first child, a son, Jayson Henry, Jan. 30 at the Wilkes- Barre General Hospital. Mrs. Robbins is the former Denise Linker, daughter of Mr. and Mrs. Henry Linker, Main Street, Dallas. Mr. and Mrs. Joseph Williams, 2 N. Pioneer Ave., Shavertown, announce the birth of a daughter, Jennifer, Feb. 1 at the Wilkes-Barre General Hospital. This is the Williams’ fourth daughter. At home are Lori, nine; Marcy, eight, and Molly Six. Mrs. Williams is the former Ed Farrell, Kingston. Rutter Avenue, Back Mt. YWCA Schedules Classes The Back Mountain YWCA will hold registration at Prince of Peace Church, Dallas Feb. 13, from 10 to 12 noon for the following eight-week classes: Arts and crafts, knitting, getting-to-know antiques, drapery-making, collage, slim- squares. ; Classes will begin Feb. 27 and will be held every Tuesday from 10 a.m. until 12 noon. A nursery will be available. Mrs. Harry W. Wilson Sr., 72 Franklin St., Dallas, announces the engagement of her daughter, Judy Clare, to Bruce Payne Watson, son of Mrs. William R. Tubbs, 252 Beech Hill Road, Wynnewood, and the late Major Eugene A. Watson. Miss Wilson is also the daughter of the late Harry W. Wilson Sr. A graduate of Wyoming Seminary, Miss Wilson is a senior at Wilkes College majoring in sociology. Mr. Watson is a graduate ot” the Sterling School, Craftsbury Common, Vt., and is a senior at Wilkes College majoring in sociology. He served as a sergeant in the U.S. Marine Corps for four years. A summer wedding is plan- ned. Rotary Clubs are once again seeking homes for Rotary Exchange Students. Hosting a Rotary Exchange Student from a foreign country is like ad- mitting another part of the World into your home and life, and the experience can be educational, stimulating, fun, and probably even a little frustrating at times. There are guidelines that have been prepared to help host families get the most out of a hosting experience. Host families are not only Rotarians, but anyone in the community who has room in their homes to host a student. The host family is responsible for providing room and board (including school lunches). Students are between the ages of 15% and 181 years and they must attend school. Engagement Announced Mr. and Mrs. John A. Catalano of Philadelphia an- nounce the engagement of their daughter, Mary Annette to Robert F. Glenn, son of Mr. and Center St., Shavertown. Miss Catalano, a 1971 graduate of Little Flower High presently employed as a secretary at Colonial Penn Insurance Company, Philadelphia. ; Mr. Glenn, a graduate of West Kingston received a B.A. degree from Allentown College of St. Francis de Sales, Center Valley. Currently he is assistant manager of McCrory’s Harrowgate Store, Philadelphia. The wedding is planned for June 2, in-St. Joachim’s Church, Philadelphia. A host family is also responsible for the youths’ welfare-physically, spiritually and socially. A student should be treated as ‘one’s son or daughter, and not as a guest. He is required to do chores and accept the duties of any other young person of his age. There are other rules the student must abide by which will be sent to any interested family. Any family that is interested in hosting a student for two or three months, is urged to call or write Harold Hitt, Rotary District Chairman, P.O. Box 400, Tunkhannock, 18657, or call evenings 693-1921, for the name and address of their local Rotary Club Youth Exchange Chairman. Legion Auxiliary Hits Goal Daddow-Isaacs American Legion Auxiliary 672 met recently with Barbara Laning presiding. It was reported that Florence Shively, Hazel Shacochius, Lottie Wrobelski and Ruth Struthers attended the bi- county council meeting. Unit 672 reached over 100 percent of this year’s mem- bership goal. Awards were presented to those units achieving goals. After the business meeting, refreshments were served by the committee members, Marian Culver, Jean Graboski, Roseann Radzinski, and Marcella Shepherd. Nineteen members attended the auxiliary meeting. The next regular meeting will be held at the Post Home, Memorial Highway, Feb. 15 at 8 p.m. Mr. and Mrs. Edmund Yakubowski, RD 1 White Haven, announce the engagement of their daughter, Linda, to Edward Steltz, son of Mr. and Mrs. Lawrence Steltz, Meeker Road, Lehman. No date has been set for the wedding. Miss Yakubowski, a 1971 graduate of Freeland High School, is attending the Penn- sylvania State University, Wilkes-Barre Campus. Mr. Steltz, a 1970 graduate of Lake-Lehman High School and a 1972 graduate of the Penn- sylvania State University, is employed in the personnel department of the United Penn Bank, Wilkes-Barre. Greenstreet News For Wedding Stationery 675-5211 Post Cookbook 7 Mrs. Jaf Veras of Sutton Road prepares succulent dishes that are the envy of the many friends she and her husband have made since moving to the Back Mountain area several years ago. She has established an excel- lent reputation for tasty and dif- ferent stuffed grape leaves, and her husband James will tell you that her moussaka and lamb shish-kabob are the best you've ever tasted. Mrs. Veras, or Marlene as she is better known, told the Post, however that when she was first married she knew very little about coof@ag, but her mother- inlaw, bern with a talent for cooking, soon taught her. She first learned by watching Jim’s mother and experimenting with ingredients adding ‘some of this’ and ‘some of that’. Today, she is also a pro at preparing and serving delicious menus. Originally from Kingston, N.Y., Marlene attended Pem- broke College and Brown Uni- versity, Providence, R.L, where she majored in French and international relations. Fascinated by foreign lan- guages and travel, her ambition was to work with the United Nations or in some type of inter- national work. But then she met James Veras and her marriage to him 14 years ago while she was a senior in college put an end to that desire, at least for a num- ber of years. Both Mr. and Mrs. Veras are of Greek fldscent which is a nat- ural explanation of their taste for Greek foods. Marlene’s husband, originally a native of Scranton, is an RCA engineer and a homebuilder, and before coming to this area they resided in many different places, among them New Jersey, Long Island, and Phila- delphia. Their return to the area was ‘prompted by their desire to settle in a relatively small but progressive community where their two daughters could enjoy the same type of stable growing up that both Mr. and Mrs. Veras enjoyed. : They decided to move back to this part of Pennsylvania and finally decided on the Back Mountain. Looking around, they purchased a large piece of land on Sutton Road and lived in Kingston while building the large two-story colonial home where they enjoy entertaining their friends, usually in small groups. Marlene told the Post that she prefers small dinner parties where they can linger over dinner enjoying not only her sought-after menus, but sti- mulating and ‘good’ conversa- tion. Both the Veras’ enjoy people and it did not take Marlene long to become involved in volunteer work at Wilkes-Barre General Hospital where she works on the hospital’s in-service program or more recently, in the hospitality shop. The Veras’ are a musical family; Marlene studied piano and voice when she was young- er and when she is at home, music can be heard on the stereo, or visitors may enjoy high student at Lake-Lehman, plays the piano or violin; Cynthia, fifth grade student, Lake-Lehman, plays the French horn; and Marlene usually plays the piano. Even Jim joins in, for although he has no for- mal musical training, he is one of those fortunate persons who can play most any instrument by ‘ear’ and his talent is the years. Marlene has developed an avocation on her own...interior decorating. She has been help- ing her husband in the interior designing of the homes he builds, a task which keeps her very busy for she selects wall- paper, carpeting, color com- binations, and other interior appointments necessary. She sometimes accompanies her husband on business trips and recently returned from Houston, Texas, where they attended a Homebuilders Show. They also stopped off to visit friends in Los Angeles and Tucson, Ariz. Most of her traveling, however, is limited to family weekend trips when they visit historical or other places of interest. Marlene takes great pleasure home. She purchases one piece of furniture at a time, lives with Re, another. She arranges them to- gether in her unique manner so appointed home interior. She believes in the ‘‘eclectic’’ look— combining pieces of various periods to make an over-all beautiful arrangement. She firmly believes that it takes years to know what you want your house to look like and that your tastes grow with the years and reflect your mode of living. Her interest in art compares with her interest in interior de- corating. The walls throughout her home are white, planned that way for a purpose. The white background serves best to display her beautiful collection of paintings which she has gradually acquired, and is still acquiring. Some of these she has purchased from artists, some her husband brought back from a trip to Europe last year and when they travel they usually bring back at least one painting. Some of the paintings have been purchased for senti- mental value. Marlene Veras is delighted with living in the Back Mount- ain; she ‘loves’ the trees, the fields, the flowers, the wide open spaces, and firmly states that “I am not moving from the area; I'm here to stay!” They enjoy most activities as a family—swimming is one of their favorites and in warm weather spend much time in the large pool in their yard. They are also boating enthusiasts and while in Long Island spent most of their time on the water. Back Mountain country has ‘‘ground- ed” them to some extent al- though they do some sailing at Mr. Veras’ family home in the Poconos during the summer. Marlene Veras hopes that Post readers will enjoy the following recipes as much as she and her family do. Stuffed Grape Leaves with Avgolommo (Egg Lemon) Sauce 1 1b. gr. beef 2 med. onions, chopped Ys ¢. rice 1% c¢. crumbled mint leaves 11 ¢. crumbled parsley flakes Yc. canned whole tomatoes 1 heaping t. tomato paste 1%» T. melted butter 5 ¢. water 5 salt & pepper to taste 11 1b. jar grape vine leaves in brine 1 lemon, thinly sliced Drain brine from jar of grape leaves. Wash leaves well with clear water to remove all traces of brine. Set leaves aside and allow to drain. In large bowl, mix together all the above in- gredients. Put about a heaping teaspoon of meat mixture in center of a leaf and roll tightly, folding edges over and rolling toward point of leaf. Arrange rolls in layers in 21% quart saucepan, cover layers with lemon slices. Fill pan with boiling water, just enough to cover the rolls. Place a heavy plate on top of rolls to keep them from opening if rice puffs. Cover pan with lid and cook over low heat for one hour. There should be liquid left in pot for sauce. If dry when cooking time is up: add water and simmer for a few minutes long- er. SAUCE: 2 eggs 2 lemons or about one third c. lemon juice Beat eggs ‘until very thick. Gradually beat in lemon juice, then slowly add the hot sauce from the saucepan, beating con- stantly. Pour this mixture over the stuffed grape leaves. Serve at once. Makes about 40 rolls. Lamb Shish-Kabob With Rice Pilaf Marinade 1 c. oil (salad) 3 ¢. lemon juice 2 t. salt 2 t. marjoram 2 t. ground thyme 1 t. pepper 3 minced garlic cloves 1 ¢. chopped onion 5 ¢. snipped parsley Other ingredients: whole leg of lamb—cut into about 1% inch cubes onions & tomatoes, cut up In a deep bowl, combine in- gredients for marinade. Mix well—add meat and stir to coat the meat. Cover and refrigerate overnight or let stand at room temperature for 3-4 hours, turning meat occasionally. Fill skewers, alternating meat, onions and tomatoes. Broil about 5 inches from heat for about 15 minutes, brushing with marinade; Serve with rice pilaf. Rice Pilaf V4 c. butter 1 c. rice 1 can chicken broth water salt & pepper In large skillet, melt butter. Brown rice in melted butter. In another saucepan, bring chicken broth and enough water to make a total of about two and one-half cups of liquid, to a boil. Add to rice in skillet. Add salt and pepper to taste. Cover tightly and cook over low heat for about 1» hour or until all liquid is absorbed. Moussaka 4 med. eggplants butter 1 onion, chopped 2% 1b. gr. beef Ys 1b. chopped parsley 1-8 oz. can tomato sauce Y% c. dry red wine salt & pepper to taste dash of allspice & nutmeg Ys c. grated parmesan cheese 5 ¢. hot milk 5 T. butter 5 T. flour 4 beaten eggs dash of nutmeg & cinnamon Peel eggplants. Cut crosswise into 1 inch thick slice. Sprinkle with salt and place in a colen- der. Weigh down with heavy plate for several hours. Dry with paper towel, then brush with melted butter. Broil slightly until golden brown on both sides. Set aside. Brown meat and onions. Add tomato sauce, parsley, salt and pepper, allspice and nutmeg and wine. Cook over low heat until all liquid is absorbed. Sprinkle botton of greased baking pan (15% x 10% X 2%) with bread crumbs. Alternate layers of eggplants and chopped meat in the pan sprinkling layer of meat with grated cheese. Top layer should be eggplant. In a saucepan melt five table- spoons butter. Stir in five table- spoons flour and cook, stirring until it is well mixed and turns until smooth and return to heat. Add more milk, stirring con- stantly, until all is added and sauce is medium thick. Add nut- meg. Remove from heat. Beat eggs well and pour a little of hot sauce into the eggs, a little at a time, stirring continuously until all the sauce is blended with the eggs. Pour the sauce over the egg- plant. Dot with butter and dash with cinnamon. Bake in 350 de- gree oven for about 45 minutes or until golden brown. Allow to milk. Remove from heat, stir cool for 20 minutes before cutting into squares. Reheat, if Recipe may be cut in half. Greek Butter Cookies 1 c. sweet unsalted butter three-eighths c¢. confectioners sugar 2—3 T. metaxa brandy 1 t. vanilla extract 2Y% c. sifted flour Cream butter with sugar until fluffy. Add brandy and vanilla. Gradually add flour folding it in. Dough should be soft but not sticky. Do not work dough after all flour has been used. Chill dough until firm enough to roll. Shape into small crescents and place on ungreased baking sheets. Bake for 30 minutes or until sand-colored in 350 degree oven. Sift confectioners sugar on a large sheet of waxed paper. Place cooled cookies on the sheets of sugar and sift more sugar over tops and sides. Can be stored in air-tight container for several weeks. dishes. Grin
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