* PAGE TEN by Joan Kingsbury As a home economics teacher, Nancy Garvey is naturally interested in trying new recipes. Nancy finds experimenting with gourmet recipes parti- cularly interesting. dar stmt owner The recipes Nancy has agreed to share with our readers this week are varied. Liverwurst Spread is made smooth and flavorful by the ad- dition of cream cheese, Worchestershire sauce, minced scallions and hard cooked eggs. Liverwurst spread is good served with assorted crackers. Seafood Quiche is a tasty variation of this popular French dish. Mushrooms, shrimp, REALTOR’ MLS INSURANCE-SALES FROM: NAME APPRAISERS-MANAGEMENT ADDRESS Market Value Analysis Includes- an inspection of your home & a PHONE ‘onions, Swiss cheese and seasonings are blended with beaten eggs and heavy cream. Pour this mixture into a prepared pie shell, then bake. Sea- food Quiche makes a nice luncheon or dinner. 5 In Spaghetti and Meat- balls is a favorite of almost everyone. Nancy bakes her meatballs, making them moist. Nancy flavors her spag- hetti sauce with parsley flakes, celery, garlic powder, bay leaves and oregano. For a special salad try Harvey House Cole Slaw. Rings of green pepper, and purple salad onions add color to this delicious salad. The dressing for Harvey House Cole Slaw consists of mustard, sugar, celery seed, vinegar, and oil. Petite Cherry Cheese- cakes are a fancy yet easy to bake dessert. Place a vanilla wafer in the bottom of 24 paper cups. Pour the cheese mixture over and bake.. Before serving Petite Cherry Cheesecakes top each with a tablespoon of cherry pie filling, A Back Mountain resident since childhood, Nancy is a graduate of Central Catholic High School and Immaculata hurry. MEMBER FDIC 15 Main Street Dallas 675-1177 College. Following graduation, Nancy worked for ARA Food Service. For the past four years Nancy has done substitute teaching in the Dallas School District. Nancy, her husband, Dennis, and their two daughters live on Lehman Avenue in Dallas. Their oldest daughter Caitlin is three-years-old while Meighan her younger sister, is 15-months old. Dennis grew up in Philadelphia. An em- ployee of Kidder-Peabody Inc., Dennis attended the University of' Scranton. He is a member of the Wilkes-Barre Kiwanis, the Back Mountain Jaycees and the Back Mountain Drug and Alcohol Abuse Council. In his spare time, Dennis enjoys hunting and playing tennis and golf. Nancy is a member and former secretary of New- comers Club. Recently she became a member of the Back Mountain Jay-C- ettes. Although her two charming daughters keep their mother very busy, Nancy does enjoy playing tennis and bridge, sewing and embroidering when she finds time to relax. The Garveys are members of Gate of Heaven Church in Dallas. Are you having guests for dinner and don’t know what to serve? Try any one of Nancy's recipes to insure a successful meal. LIVERWURST SPREAD Y 1b. liverwurst spread 1-8 oz. pkg. cream cheese (softened) 3 T. Worchestershire sauce Wile, scallions 4 hard boiled eggs, minced Cream liverwurst, cream cheese and Wor- chestershire sauce with a mixer. Add scallions and 3 eggs (save one egg yolk). Chill: several hours or overnight. Just before serving grate extra yolk over the top of the spread. SPAGHETTI "AND MEATBALLS MEAT BALLS 2 slices bread V5 c¢. milk 1 1b. ground meat 1 egg 1 t. oregano 1 t. salt > t. pepper 5 ¢. grated cheese 1 onion Soak bread in milk. Combine all ingredients. Bake at 350 degrees for 20 minutes. Place in sauce. SAUCE 1 chopped med. onion 2 T. dry parsley flakes 1 c. chopped celery 4 T. oil Vy t. garlic powder 2 sm. cans tomato paste or 1-12 oz. can finely minced 2 sm. bay leaves 2 t. oregano 1, t. salt Vy t. pepper 1 can (or two 8-0z.) whole tomatoes Combine ingredients, simmer until done. Add spaghetti. SEAFOOD QUICHE 1-40z. can mushrooms (sliced) 1-4. oz. can tiny shrimp (sliced fine) one third ec. chopped onions 2 eggs (3 eggs if using 9” shell) 1 ¢. heavy cream (or 3; c. milk and 1 T. cornstarch) dash of salt pepper garlic salt paprika 4 oz. grated Swiss cheese 2 T. margarine or butter Bake 8’’ Mrs. Smith pie shell for five minutes at 400 degrees. Saute onions and mushrooms in margarine. Beat eggs and add cream (or milk and flour) plus seasonings and half of the cheese. Fold together all | other sauteed pie shell and bake at 425 degrees - for 15 minutes. Reduce heat to 375 degrees and bake for 30 minutes. Sprinkle the rest of the cheese on top and bake until cheese is melted. (about 8-10 minutes.) HARVEY HOUSE COLE SLAW 1 hd. cabbage, slivered 1 gr. pepper cut into rings 2 purple salad onions, cut into rings 1 c. sugar 1 t. dry mustard 1 t. celery seed 1 c¢. white vinegar 2 t. sugar 1 T. salt 3 c. salad oil In a large bowl, layer cabbage, green pepper and onion; sprinkle 1 cup of sugar over the top and cover with saran wrap. In a saucepan, combine mustard, 2 t. sugar, celery seed, vinegar, salt and oil. Mix well. Bring the mixture to a full boil, stirring constantly. Remove from heat and pour over the cole slaw. Refrigerate, covered with saran wrap for at least 4 hours. Toss before ser- ving. PETITE CHERRY CHEESECAKES 1 (1-1b. 5 oz. can) cherry pie filling 24 vanilla wafers 2-8 oz. pkgs. cream cheese (softened) J c¢. sugar 2 eggs 1 T. lemon juice Beat together: cream sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pans with 24 paper bake cups. Place a vanilla wafer in the bottom of two thirds full. Bake at 375 degrees for 15-20 minutes or just until set. Top with one tablespoon cherry pie filling, Makes two dozen cakes. who helps other people to be prosperous. Henry Ford. UNDECIDED ON A CAREER? Sti \_/ Fix x gl GQ - Ss Sesser ee a Pp at Pa TEA PIN pe peal Sak’ pe AS TONY ue em eae py | <=
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