= COOKBOOK BY Joan Kingsbury This winter, this week’s cook, Pat Rusiloski and her husband Stan took a trip that would fulfill a life long dream for some people. Stan was fortunate enough to be chosen by his com- pany, Certainteed in Mountaintop, to attend schooling in France, for a delight, Pat was allowed to go along. They spent an exciting weekend in Paris at the beginning of their week seeing such famous sights as the Eiffel Tower, Notre Dame Cathedral, and the Arch of Triumph. They also visited the Louvre, and saw the original Mona Lisa. From Paris they flew to Marseille, where a car was waiting to take them to Orange, where Stan would be shown how fiberglass was made in France. Orange is a small town containing many ancient Roman ruins. Pat admitted that it was a very in- teresting place but that she was hampered by thegfact that she does not speak one word ‘of French. Unlike Paris, where some in- dividuals speak English, natives who do According to Pat, although many Frenchmen have cars, they frequently mopeds (motorized bicycles). The Frenchmen buy their bread from local bakeries and take it home without putting it in a bag. Pat says the sight of someone carrying a long loaf of French bread while balancing a moped or bicycle is quite comical. Pat was impressed with the beautiful French countryside. The Rusiloski’s were lucky to get a glimpse of the Alps since the end of the y mountain chain is visible ’ ferent experience for Pat. For ‘the first time she legs. : The foods are “usually served with rich sauces. Wine is a must with meals. Pat found that the French prefer rare meat to well done. She was very disappointed one evening when she ordered lamb and it was very rare. In France one must request well done meats. At dinnertime the language © was: not a problem since the com- pany provided an in- terpreter for each evening meal. Pat is a native of the Lee Park section of ~Wilkes- Barre. Stan, who was raised in Chase, is a graduate of Penn State ‘he is assistant plant @ engineer. ~ The Rusiloskis have resided in their home since last July. The home was entirely designed and built by Stan. The fieldstone ‘fireplace with its barn beam mantle in the living room ‘gives the house an Early American flavor. Stan ‘likes working with wood and has made an attractive dark pine desk for the living room. He has just finished landscaping a ‘beautiful flower garden alongside their home. This particularly pleased Pat -since gardening is one of ‘her . favorite summer ‘pastimes. * Pat ‘has made many beautiful pictures for their house with Tri-chem, liquid ~embroidery. Her dining room is enhanced by a Lcozy, harvest scene. On her livingroom walls are two pictures done by Pat, one sof a deer, the other of a SHORT SETS DRESSES SLACKS M-T-W-F 11-6 Closed Sunday winter scene. Stan makes all the frames for her pictures. She has also made tablecloths and gifts with Tri-chem. Both Pat and Stan enjoy spending time at Frances Slocum State Park. In winter they have fun ice skating and tobogganing. In summer, they make use of the pool. For an easy one pot meal, Pat has shared her recipe for beef stew with us. Condensed beef broth and tomato soup make this stew extra tasty. Pork chops in V-8 juice are most and juicy. One of Pat’s neighbors urged her to submit the recipes for chocolate mayonnaise cake and vanilla pudding icing. For a special dessert, holiday squares would be ideal. BEEF STEW 1% lbs. beef cubes 2 T. shortening 1 can condensed beef broth 1 can tomato soup 1, soup can of water Vy t. thyme salt and pepper 4 carrots cut in 2 inch pieces 8 small whole, white onions 4 medium potatoes, quartered In a large pan brown meat in shortening, pour off fat. Add soups, water, and seasonings. Cover and simmer 1% hours. Add remaining ingredients, cover and cook 1 hour. PORK CHOPS IN V-8 SAUCE 4 pork chops Ya t. salt dash pepper 4 slices onion CM creates gerontology board College Misericordia’s Institue of Gerontology has created an advisory board composed of area geron- tology professionals who will aid the Insitute in developing training programs. The goal of the year-old Institute is to upgrade the care area elderly receive by providing professional training for persons engaged in care of the aging. The newly-formed advisory board will help the Institue develop resources to maintain a high level of training ef- ficiency. Board members are: John Baldi, Research Director, University of Scranton J. Marshall Lewis, Executive Director, Governor’s Regional Office on Aging, Scranton; John O’Hara, Administrator, Leader Nursing and Rehabilitation Center, Kingston; Margaret R. Spencer, Executive Director, Heritage House, Wilkes- Bare; Sister Jayne Pruitt, Director of Misericordia’s Insdtitute of Gerontology; Frank C. McCormack, Region Coordinator, P.A.O.P., Wilkes-Barre; Joan G. Buchannan, Office of Governor’s Special Assistance for Aging, Harrisburg; and Sister Therese Regina, Ad- ministrator, Little Flower Manor, Wilkes-Barre. Also, Ben Ashcom, Consuyltant in Health Care Delivery, Philadelphia; John Bakima, Librarian, National Council on Aging, Washington, D.C.; Carol McLellan, Director, Area Agency on Aging, Northern Tier, Townada; and Thomas Saxon, Ad- ministrator, Wilkes-Barre General Hospital. SKIRTS SUNDRESSES Thursday 11-7 Saturday 9-5 1 cup V-8 juice 1 T. brown sugar 2 T. water 1 T. flour Brown chops. Season with salt and pepper. Place onion slice on each chop. Add V-8 juice, and brown sugar. Cover-cook for 45 minutes. Gradually blend water and flour, slowly stir into sauce. CHOCOLATE MAYON- NAISE CAKE 3 cups cake flour 1% c. sugar two thirds c. unsweetened cocoa 2Y4 t. baking powder 1% t. baking soda 1% c. mayonnaise 1% c. water 1% t. vanilla Sift together ingredients into large mixing bowl. Stir in mayonnaise gradually with water and vanilla until smooth. Pour into oblong pan. Bake at 350 degrees for 35 to 40 minutes. dry 8AM. to 9P.M. THURS -FRI.-SAT 8AM. 10 10P.M. VANILLA PUDDING ICING 1c. mk 13-0z. pkg. vanilla pudding 5 c. sugar 5 ¢. crisco Yc. butter Bring milk and vanilla pudding to a boil. Let cool. Beat together sugar, crisco, and butter. Beat until fluffy, add pudding mixture. holiday squares 1% c. sugar { 1 c. butter 2 c. flour 1 T. lemon juice 4 eggs desired flavor of pie filling Add sugar to butter and cream until fluffy. Add eggs one at a time beating well after each addition. Add flour and lemon juice. Beat well. Flour and grease bottom of cookie sheet. Press dough into cookie sheet. Mark off 20 squares. Place 1 tablespoon of filling in center of each square. $< ou -— BONELESS BEEF ROUND BONELESS BONELESS ROUND STEW BEEF LIGHT BROWN DARK BROWN -10XX VLASIC SWEET TRASH EVERYDAY LOW 2-varities qt. 0 on me sm =m bth. 3-varities C&C Bake at 350 degrees for about 30 minutes. NOTE: In last week’s cookbook feature, 2 cups of flour was omitted from the Pumpkin cake recipe. Please correct recipe for future use. Thank you. Lehman board meets The regular monthly meeting of the Lake- Lehman Board of School Directors will be held on Tuesday, July 11 at 8 p.m. in the Music Room of the Lehman-Jackson Elementary Building, Leh- man. Gilbert D. Tough, president, will preside. CHOICE WESTERN BONELESS ROUND STEAK BONELESS RUMP ROAST BONNIE BRAND RD Ric! 26.02, MIL RGE a Ho SOFT hE 12-02. K WH. endl Ra ; - KEE 10S 815-02. TRIX 2. PO. MILK 3-LEG QTS. 3-WINGS 8 CONSUMER GUIDELINES Some homeowners waste water in the warm season because they water and cut lawns too frequently. Water the lawn only in the evening and do not overwater. Cut the lawn less frequently. The extra growth will hold moisture. KUNKLE COMMUNITY HALL CLOTHING CLOSE- OUTS “We're Back Again” Fri.-Sat.-Sun. 11 a.m. to 8 p.m. DOUBLE we[JUPON SAVINGS * Between now -and July 8 we will redeem all national MANUFAC TURER’S CENTS OFF COUPONS FOR DOUBLE THEIR VALUE. This offer is good on national coupons only. The double savings cannot exceed the price of on item and free items are exempt as well as any other items excluded by law. THE MAXIMUM REDEMPTION VALUE IS NOT TO EX- CEED $1.00 PER COUPON: Coffee coupons are limited to one for in- offer expires SAT., JULY 8, 1978. -— VOW! » BOO, "es NOL NOE ELD ND 0 nN WOR Gee . NG o> x *» SANDY CANADIAN STYLE Ys NKEE MAID STORE SLICED HOLIDAY FARMS VLASIC- PAL [CT 2) \ Y (4) produce WHITE SEEDLESS x WESTERN ICEBURG LETTUCE . BC U.S. NO. 1 WHITE POTATOES :*1%2 CHERRIES =. 89° TANGY GOLDEN RIPE ANANAS 4 .°1 ~———DAIRY FROZEN FOODS — PET 4x4 INDIVIDUALLY SLICED CREAM PIES SWISS CHEESE Sz us BEC S$ 7122 sw 9 N LY SPREADS .. 2 = 7 | | ORANGE .. @ = *1 DARYLEA HOLIDAY FARMS | FRUIT DRINKS 2 = %]) | ICE CREAM a * 122 HEALTH & BEAUTY AIDS — TROPICAL BLEND ru $9989 | OIL or LOTION g 3
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