by Charlot Denmon
Fran Goldman of New
Goss Manor enjoys cooking
- finds it creative,
fascinating and relaxing,
and is especially fond of
gourmet cooking. In fact,
she is chairman of the
Wilkes College Faculty
Women’s Gourmet Club
which involves about 60,
people.
The group has a gourmet
dinner about four or five
times a year planned
around a specific country
and usually including 12 to
15 dishes. As chairman -
Fran plans the menu and
assigns the various dishes
to members for each of the
dinners.
She has an excellent
background in the culinary
arts having taken several
courses as well as learning
a great deal about gourmet
cooking from her mother
and her mother-in-law,
both excellent cooks.
Preparing entrees is her
favorite but she has no
particular favorite-
French, Italian, German,
Polish, Jewish, Russian,
American-name = them,
Fran likes all of them.
A native of Kokomo,
Ind., Fran moved to the
Back Mountain in 1975
when her husband, Daniel,
accepted a position as
chairman of the sociology
department at . Wilkes
College. They moved to
this area from Michigan
where Daniel was a faculty
member at Wayne State
University, Detroit, Mich.
High School, Fran received
a bachelor’s degree in
speech therapy and a
master’s in
counseling. She taught for
a year as a speech
therapist in Kokomo and
later worked at a clinic in
Oregon while her husband
was working on his doc-
ARE
FES
INITIAL DEPOSIT
WITH ADDITIONAL
Spice O'Life’Design AFP HEM $200.00 | $1000.00 | $5000.00 $0 Mone
kes 1. 2%-Cup Petite Pan w / Cover FREE | FREE | FREE $ 3.45
2. 9" Pie Plate FREE | FREE | FREE $. 3.45
3. Un-Candle Floating Candles — 7 " pair FREE | FREE | FREE $ 4.00
Choose your favorite Corning Ware 4. 1 pt. Container w / Cover plus
kitchen mates from the lovely 1 qt. Container w / Cover FREE | FREE | FREE $ 4.45
: Yor: : 5. 2 qt. Loaf Dish $3.00 | FREE | FREE $5.95
Spice O Life collection . oy FREE... or 6. Grab-It Bowls, two 15 0z. $3.00 | FREE | FREE $ 5.95
at an exceptionally low price. Just open 7. Warming Tray $3.00 | FREE | FREE | $5.95
a First Federal savings account for as 8. 12 pt. Menu-ette Saucepan W / Cover $3.00 | FREE | FREE $ 5.95
little as $200. Or, add to your existing 9. 62" Menu-ette Skillet w / Cover $3.00 | FREE | FREE $ 5.95
account. Whatever savings plan you 10. 3 qt. Covered Saucepan $7.00 | $5.00 | FREE $ 9.95
. . 5 1 A
select earns high interest, too! 4 uns $9.00 | $7.00 | FREE | $11.95
12. 8” Skillet w / Cover $5.00 | $3.00 | FREE $ 8.95
6-Cup Teapot $5.00 | $3.00 | FREE $ 7.95
DALLAS OFFICE
vee
LENDER
torate.
The Goldman's have two
daughters, Beth, ninth
grade student at Dallas
Junior High School, and
Ruth, student at Dallas
Intermediate.
Two years ago, Fran
accepted a position as
manager at Jean’s
Discount Fabrics, Dallas
Shopping Center, but still
finds enough time to enjoy
some of her favorite
pasttimes.
She likes crafts and has
done many projects in
decoupage and paper toile.
Fran also likes to do
needlepoint, macrame and
embroidery. She sews and
makes her clothes in ad-
dition to many of the girls’
clothes.
Active in Girl Scouting in
other areas, she also
became involved in the
Back Mountain and is
presently assistant leader
for Junior Troop 636 which
meets weekly.
the Newcomers Club and
Wilkes Faculty Women.
Some of her time is devoted
to bridge. She is a member
of two clubs and plays at
least once a week.
The Goldman's do not do
a lot of traveling but since
they have never lived near
their relatives, they
usually spend vacations
visiting their families.
The recipes Fran shares
with Post readers are those
her friends enjoy and some
of those she receives the
most requests for.
Described as gourmet
dishes, they are both
delicious and not too dif-
ficult to prepare.
HORS I’OEUVRES
RAW . VEGETABLE
Mix together:
1 pt. sour cream
1 and one third T. hor-
seradish _
1 T. paprika
1 T. minced chives
1t. salt
1 t. tarragon
1, t. garlic salt
'y t. msg
1 clove garlie, crushed
« 1. pepper:
Chill thoroughly.
Surround bowl with raw
DIP
SEAKQ
HEARTHSIDE © /00%
1, ¢. oleo
3c. flour
3 c. light cream
salt and pepper
Dash each of ground
nutmeg and thyme
1 ¢. white wine
6 med. fillets of sole
1 c. each of cooked
scallops, shrimps and
man
butter.
melt butter. Blend in
flour. Gradually stir in
cream and cook over low
heat stirring constantly
until thickened. Then, cook
occasionally. Season with
salt and pepper, nutmeg
and thyme. Stir in wine.
Roll up sole fillets and put
in well-buttered three
quart casserole. Add
scallops, shrimps, and
lobster. Pour sauce over
all. Sprinkle with grated
Parmesan cheese and fine
dry bread crumbs. Dot
generously with butter. Set
in pan of hot water and
hake in 350 degree oven for
45 minutes. Brown under
broiler, if necessary.
Serves 6. .
SPINACH-CORN BAKE
1 16-0z. can cream corn
1 10-o0z. pkg. frozen spinach
1 beaten egg
1, ¢. 'saltine cracker
crumbs and 'y c¢. saltine
cracker crumbs
! T. minced onion
2 T. oleo, melted and 1 T.
» t. salt
as pepper
Combine corn, Spinach
crumbs, onion, two
tablespoons oleo, salt,
pepper. Place in casserole.
Combine quarter cup
cracker crumbs and
tablespoon of oleo. Sprinkle
over vegetable mixture.
Bake at 350 degrees un-
covered for 40 minutes.
Serves 6. : :
CHOCOLATE RUM PIE
1 env. unflavored gelatin
1c. sugar divided
% tisaltiil 8
1 12-0z. pkg. choc. chips
1 c. whipping cream
2 egg yolks
2 egg whites ”
Ly Cc. rum
1 t. vanilla extract
1 pie shell or crust of your
choice
Mix gelatin, quarter cup
sugar and salt Beat in
yolks, milk, a -andrum. Cook
slightly thickened. Remove
end, chill: til thickened
Beal egg whites til
feamy. Gradually add half
cup sugar and beat til very
stiff. Fold into chocolate
mixture.
Whip cream with
remaining sugar and
vanilla til = stiff. Turn
chocolate mixture and
whipped cream mixture
into shell, alternating
layers. Swirl with spoon for
marbled effect.
Chill overnight.
Shavertown
675-0393
\
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Wilkes- -Barre
828:51 81
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