Post Cookbook Abby Jones Campbell was P Eon = - asx 29 TIETE ATRL ILTVLY Reroute tin tle ® By AI O > MELSLIT 3EABELRIS gm OO other students in her class, she tried new recipes in her home eco food classes. Today, Abby is a biology instructor at the same high school. She is still trying new recipes but in her own home and serving them to her husband, Paul Campbell. Abby enjoys cooking and baking in the kitchen of their ‘home which they * purchased four years ago...a house more than 50 years old which she and her husband are remodeling themselves from top to bottom. The Campbells are doing their home in Early American and Abby has many pieces which belonged either to her family or her husband’s family. Her favorite leisure time interest is not cooking, however. It is sewing or neddlework or accompanying Paul on flights over the area. She takes along her camera and takes aerial photos ‘of the numerous communities, buildings or other interesting areas. - Abby sews most of her clothes and her husband’s. She also likes to knit and crochet but most of these items she makes and gives to members of her family. Abby graduated from Dallas Senior High School in 1967 and from College Misericordia in 1971. In September of that year, she joined the faculty at the senior high school. The daughter of Natalie Jones and the late Clarence Jones, she moved to Dallas with her mother after the death of her father, and entered ninth grade. Her mother was a native of this area but after her marriage resided in New Jersey until her return to Dallas. Both Abby and Paul are continuing their education, Abby for permanent certification and Paul because he enjoys taking a variety of courses. Paul is associated with the Pennsylvania Game Commission and works out of the office at Mountain ATMOSPHERE * PRIZE DRAWING * ORGANS PIANOS Permanent Family Fun! Lake in the Poconos. The recipes Abby shares with Post readers are family favorites and can be made and served during the holidays, especially the Russian Tea and Toffee Bars. The banana bread is delicious and may be served with a salad or iced and used for dessert if desired. All are easily made and ideal for the busy homemaker. RUSSIAN TEA (HOT PUNCH ( 2 c. sugar 2c. water, boil five minutes 2 c. orange juice 34 c. lemon juice 2 qt. water 2 t. vanilla 1 t. almond extract Combine first two ingredients and boil five minutes. add: remaining ingredients and bring to | boil, then simmer. Yield: 3% qts. or about 28 cups. TOFFEE BARS 1 ¢. margarine 1 c. brown sugar (packed) 1 egg yolk 1 t. vanilla 2 c. flour vs t. salt 1 1ge. package semi-sweet chocolate bits ls» c¢. chopped walnuts (optional) Heat oven to 350. Grease Thoroughly mix butter, sugar, egg yolk and vanilla. Blend in flour and salt. Press mixture evenly into bottom of pan. Bake 25 to 30 minutes until very light brown (crust will be soft). Remove from oven and immediately sprinkle chocolate bits over top of crust. Return to oven just long enough to soften bits. as soon as chocolate is soft, spread evenly. Sprinkle with nuts. While warm, cut into bars about 2"’x 11". PUMPKIN BREAD two third c. shortening 2 and two third c. sugar 4 eggs 1 can’ (fb. or 2 c.) two third c. water 3 and one third c. flour 2't. soda : '» t. baking powder 1 t.- cinnamon 1 t. cloves two third c. coarsely chopped nuts two third c. raisins 11, t. salt / Heat oven to 350. Grease two 9'’x5’x3’’ loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake about 70 min. or until wooden pick inserted in center comes out clean. SWEET BANANA BREAD 2 pkg. active dry yeast 5!u -6 c. sifted flour 3 c. milk J» ¢. margarine Y> ¢. sugar 1t. salt 2 eggs stirring occasionally to melt butter. Add to dry ingredients. Add eggs and banana and beat Y> minute at low speed of electric mixer. Scrape sides of bowl. Beat 3 more minutes at high speed. By hand, stir in enough of remaining flour to make a moderately stiff dough. Turn onto lightly floured G of H Christmas schedule The Rev. Thomas M. Jordan, pastor of Gate of Heaven Church, Dallas, announces the following schedule for Christmas: ; Confessions, . Saturday, Dee. .20--3 to (4:30 ‘and before and after the 7:30 p.m. Mass Sunday, Dec. 21--An adult Penance service 2 p.m. p.m. Mass. : Tuesday, Dec. 23-- Confessions 4 to 5 p.m. and 7 to 8 p.m. Wednesday, Dec. 24-- Christmas Eve-- Confessions 3 to 5 p.m. only. No Evening Con- fessions. Masses-Christmas-- Christmas Eve-5:30 p.m. and Concelebrated Mass at Midnight. Christmas Day--7, 9 (Folk Mass), 11, 12:15. Masses-New Year’s Day- -Same as on Sunday. Wednesday, Dec. 31-4:30 and 7:30 p.m. Thursday, Jan. 1- 7, 9, 11, 12:15. brown stylish either. leather upper, tassel, center FATA Dallas Shop HOE STORE ping Center FRESH KILLED FRYING surface. Knead until smooth (5-8 min.). Place into lightly greased bowl, turning once. Cover and let rise until double (about 1 hr.) Punch down, cover and let rest for 10 minutes. Divide dough in half and shape into two round loaves. Place on greased PAGE FIVE baking sheets. Make vertical cuts about 15” deep around each loaf 2 3” intervals. Slightly bea one egg white with one teaspoon water. Brush over, entire surface of loaves, - Let loaves raise again until double (30-45 min.). Bake, in 400 oven for 30.minutes. WHOLE CUT UP DARINGS $169 $1 BIRDS EYE 99° LB. 1 49 KOUNTY KIST PEAS IDAHO OPEN SUNDAYS
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