) Page 7 a Post Cookboo Sybil George’s southern hos- pitality is matched only by the mou og southern cook- ing she strves to members of her family. Ask either of her dish and one gets the same re- ply, “mother’s chicken and dressing.” Mrs. George, wife of the Rev. Riley George, pastor of Dallas Baptist Church, and a native of the deep South, prepares the most succulent southern chick- en and cornbread dressing one can imagine. She and her husband were born in Albany, Ga., where they lived for many years. She at- tended the Baptist Seminary in New Orleans where she receiv- ed her diploma in religious edu- cation. They moved to the Back Mountain area in October, 1968, from Georgia where Rev. George was pastor of East Al- bany Southern Baptist Church. They were assigned to the local church after Rev. George vol- unteered through the Southern Mission Board to accept a charge wherever a vacancy ex- isted. Before going into the minis- try, Rev. George was employed as an accountant for nine years. Their daughter, Susan grad- uated from Dallas Senior High School ang is now attending Wilkes-Ba¥®e Campus of Penn State University. Carol, their younger daughter graduated from Dallas this year and plans to attend Campbellsville Southern Baptist College, Ken- tucky, this fall. Sybil George enjoys prepar- ing meals for her family and friends. Most of her recipes and menus have been handed down through her family but she told the Post that she finds many of the local dishes much to her lik- ing. She prefers this part of the country to the South and is par- ticularly fond of the fall, and strange as it may seem to many, the winter season with its snow is her favorite. Members of her family call her a “hom@body’’ and indica- tions can ¥ vind in her home on Terrace Avenue, Dallas. Many beautiful ceramic pieces done by 4s can be found throughout her home. She finds sewing very relax- ing and although she does not profess to be ‘‘top-notch’’, makes many items for herself and daughters. So the family’s traditional re- cipes will not be lost to the fu- ture, both daughters have been taught to prepare various dish- es by their mother. Carol is most interested in the culinary arts while Susan prefers a car- eer outside the home. Mrs. George spends much of ‘her time helping her husband in church work and teaches the adult Sundgg” School class. She is also dire€tor of the Women’s Mission organization. The tall, attractive southerner serves on the State Council for Southern Baptist Mission Work in Penn- sylvania and is a member of the State Sunday School Workers’ Association. The George family spend their vacations in Georgia where they visit members of their families and this summer, as they have done in the past, will spend a week at Ridgecrest Baptist Assembly near Ashe- ville, N.C. While there, other members of the local congrega- tion will travel to Ridgecrest to spend the week with the Georges. : Both Mrs. George and her husband like to fish and recent- ly she caught a large rainbow trout while on a Saturday fish- ing trip with young people from the church. When they return to they always make certain to get in at least one or two days of catfishing—the large sweet- tasting ones for which the South is-noted. Sybil George loves people and she finds people in this area friendly and work among them very rewarding. ‘‘It takes long- er to make friends here than in the South,” she said, ‘‘but once a friend, always a friend.” Barbecue chicken is another of her specialties and during the summer the Georges enjoy it prepared over the grill in the out-of-doors. Below Mrs. George shares her family’s favorite with Post readers. Chicken and Dressing Boil hen slowly in water sea- soned with salt. Use sufficient water so that hen is half covered; turn hen during cook- ing. Boil until meat is tender enough to be stripped from the bone. Allow chicken to partly cool in the broth. Strip chicken from bone. Set liver, gizzard, heart, and neck aside for giblet gravy. Save broth. You will need approximately 1% pints to one quart of liquid for dressing and gravy. Cornbread two-thirds c. oil or bacon drip- pings 2 eggs 21, c¢. milk 2 ¢. white cornmeal (yellow can be used but preferably white) 2 c. flour : 2 T. baking powder 1t. salt Put oil in bowl; add eggs and beat until foamy. Add milk. Sift in dry ingredients. Put in greas- ed pan and bake at 475 degrees for 20 minutes. You may or not need all the bread for the dress- ing. It is determined by the amount of dressing you want or need, the amount of broth you have, and the size of the hen. Leftover bread is delicious served hot with butter. Cornbread Dressing Approx. 5 c. cornbread (cooked & cooled and crumbled) Approx. 6 slices white bread (torn into small pieces) 4-6 eggs (raw) the more eggs, the richer the dressing 2 c. finely chopped celery 11g. finely cut onion salt & pepper to taste 1 t. celery seed (optional) 1t. sage (optional) Broth from chicken V4 c. butter or margarine costs -Free survivor benefits immediate family ~ shop -Guaranteed retirement dless of ‘age for members of your after 20 years, regar- If preferred, saute celery and onion in butter. This is not nec- essary, but the dressing will be- come done sooner by doing this. Combine all ingredients in a large mixing bowl. (Save about 1, cup of broth for the gravy). You can alternate the bread and broth until you feel -that you have enough dressing for family and guests. There is no set amount of ingredients for this recipe. If the dressing is not moist enough, add hot water. If too moist, add more bread. The dressing should be very moist. Place dressing in long shallow baking dish or pan. Put chicken on top of dressing. Bake at 325 to 350 degrees for about 30 minutes or until dressing is golden brown. Brush chicken with melted butter as it cooks. A piece of foil may be placed over chicken until last fifteen min- drying out. If preferred, the chicken may be cut into small pieces and put into dressing in- stead of placing on top. Giblet Gravy 1 hardboiled egg (chopped) liver, heart and gizzard (finely chopped) meat from neck (chopped) 4 c. onion (finely chopped) 14 c. celery (finely chopped) 1, c¢. chicken broth 2 T. cooked dressing salt & pepper to taste If you do not have enough broth, add water. Saute onions and celery in saucepan. Add egg, giblets, broth, salt and pepper. Add dressing. Simmer. Serve hot over ‘chicken and dressing. Barbecue Chicken Sauce: 1 bot. barbecue sauce 2 T. vinegar 1 sliced lemon 1 stick butter or margarine (little more if needed) Vs c¢. catsup (more if needed) 1 Ig. onion (chopped) 1 clove garlic (chopped) salt & pepper to taste Cook on low heat for about one hour—as chicken cooks on grill, brush often with sauce. Pour re- maining sauce over cooked chicken. This recipe will make enough sauce for at least two chickens. Peanut Brittle (Family Recipe) 2 c¢. white sugar %4 c.—1 c. white Karo syrup v» ¢. water 2 ¢. raw peanuts 1 t. butter 1 t. vanilla flavoring 3 t. baking soda Boil sugar, syrup and water untj! thread spins at 250 de- grees. Add peanuts and stir con- tinuously after peanuts are added. Cook until temperature reaches 280 degrees, or peanuts begin to pop and liquid begins to be golden in color. Take from fire. Add butter, vanilla and soda. Pour onto butter board or shallow pan to cool. Memorial Hwy. DALLAS CHOICE WESTERN RUMP ROAST $1.58 Mr. and Mrs. R.E. Wright, RD 2, Dallas, will be honored by their children with an open house at their home July 1, from 2t05 p.m. Mr. and Mrs. Wright were married in that home June 21, 50 years ago. ‘Their wedding attendants were Marie Wright, Tunk- hannock; the late Myrtle Rice, Shavertown; Willard Wright, Shavertown; and John Rice, Forty-Fort. Mrs. Wright is the former Ruth E. Rice, daughter of the late Mr. and Mrs. Burton C. Rice of Lehman. Mr. Wright is the son of the late Mr. and Mrs. Frank Wright, Idetown. The R.E. Wrights were the parents of two children, Edwin and Mrs. David Eddy of Dallas. They also have two grand- St. Therese's Church Plans Religion Classes St. Therese’s Church, Shavertown, will have two weeks of religious instructions, from July 9 to July 20 conducted by two Sisters of Mercy. The enrollment will be limited to the first four grades only — for children who will be en- tering public school, grades one through four next September. The hours of CCD each morning will run from 10:00 to 12:15 and will include instruc- tions, films, coloring projects and recess. Interested parents should register their children by handing in their names and their respective grades next Sunday. Subscribe To The Post EARTH I CARE BONELESS CHUCK STEAK $1.38 i Cloverleaf Shurfine J Ketchup Brave White una 14 0z. ? 2 bottles 49° 6 0z. can 49° Fonsy Fancy icing : Tomatoes ng cello box 29° 49 1b. Overnights ¢ Pampers 12 Per Box 79 Lehman Teacher Honored at Party A surprise farewell party was held in honor of Mrs. Francis Perrego, by the third-grade stu- dents of Lehman Elementary School. A cake enscribed with “Happy Retirement”, served as the centerpiece. The children presented her with a school desk decanter and a ‘‘Golden Chain’’ tree, to be planted in her yard in memory of them. Refreshments were served to the - following: Jane Ashton, Doreen Askew, Rebecca Car- sman, Sharon Cook, Linda Glogowski, Lynette Hazeltine, Pamela Janiczek, Teresa Kasenchak, Mary Naugle, Sharon Nemetz, Lynne Newberry, Sharon Skochen, Kelly Vickers, Sherry Weaver, Charles Batka, Eric Cornell, Chris Grose; Richard Harris, John Hudak, Andrew Hules, Sam Josuweit, Wayne Lamoreaux, Daniel Major, Dan Nusbaum, Charles Palmer, Edmund Pish, Tracey Slocum, Daniel Steele, Mark Williams, Michael Wornarski, Bradley Wright, Mark Zurinski, Frank Ide, David Kleban, Steven Shedlowski. Helping with the party were Alice Hudak, Marie Glogowski, Jane Cornell, Mr. and Mrs. Robert Traver, Kathleen Cornell, and Charlotte Slocum. David and Carole ! Reservations The Wrights are engaged in For Day Camp Mr. and Mrs. Wright are both Were Accepted All reservations for Girl Scout Camp which were received by June 17 have been accepted. 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