rom - by Joan Kingsbury “What do I make for supper tonight?’ This is a question that plagues every cook at one time or another. This week Diann Carlson of Shavertown shares recipes with Post readers that are sure to add variety to their evening meals. Macaroni and Beef Bake is quick to make, the perfect dinner for a working woman to prepare. Cook and rinse elbow macaroni. Brown ground beef, chopped onions and green peppers, add tomatoes, cooking until the moisture is thickened. Stir in shredded cheese and seasonings. Since Macaroni and Beef Bake takes only 20 to 25 minutes to bake, your hungry family can have their family in a jiffy. According to Diann, Barbecued Pork Chops have an aroma that makes it hard to wait for dinner. Pork chops are simmered in a tomato- type sauce spiced with paprika, ground cloves, and Wor- chestershire sauce. Barbecued Pork Chops are also quick to prepare. If your family enjoys one pot meals, try Meat- ball Stew En Casserole. Place potatoes, onions, carrots, peas and meatballs in a casserole. Pour a gravy made from cream of mushroom soup over the meat and vege- tables. Bake Meatball Stew En Casserole for 35 minutes until the top is brown and bubbly. Diann found her recipe for Hungarian Goulash in an old German Cookbook. This dish takes longer to prepare than the others since the beef must be simmered in a vinegar- Hungarian Goulash over noodles served with a green salad makes a nice supper. At Christmas time Diann loves to bake. Each year she tries new varieties of cookies. Preparing nut roll and poppyseed roll each year is a tradition Diann looks forward to. Cranberry Nut Bread, one of Diann’s holiday recipes, tastes delicious anytime of year. Diann’s recipe makes four 6” by 3%” loaves. Sour cream, which is added to the batter of Diann’s Blueberry Cake, gives this cake a rich, moist texture. The Carlsons have been for nine years. Diann and her husband, Paul, are parents of two children, Pamela and Paul, Jr. A student at Dallas Intermediate School, Pamela is a member of the YWCA gymnastics team. Paul, Jr. is a small fellow. He is only 10 weeks old. Originally from Luzerne Diann is a graduate of Nesbitt Hospital School of Nur- sing. Diann is on the operating room staff of that hospital. Paul, who Everything is always DISCOUNTED at ‘Suburban Casuals 629 Pittston Ave., Scranton Rt. 6,Scr.-C'dl. Hwy. & 778 Kidder St., lived in Courtdale while growing up is a graduate of Girard College, Phila- delphia. He is a car- penter. CRANBERRY NUT BREAD 3 ¢. all-purpose flour 1Y4 c. sugar 1 T. baking powder 1 t. baking soda 2 c. cranberries, chopped 12 c. walnuts, chopped 2 T. grated orange peel 3 eggs 1% ec. milk one third c. salad oil Mix flour, sugar, baking powder and baking soda, stir in cranberries, walnuts and orange peel. In a small bowl beat eggs slightly. Stir in milk and oil. Stir egg mixture into flour mixture just until it is moistened. Spoon batter into four 6” x 31%” loaf pans. Bake in a preheated 350 degree oven for 45-50 minutes. Makes four small loaves. BLUEBERRY CAKE 2 c. sifted flour 1 t. baking powder 1 T. baking soda 15 t. salt 1 ¢. sugar 2 eggs 1 ¢. sour cream 1t. vanilla 1- oz. can blueberries, well drained Sift flour, baking powder, baking soda, and salt; set aside. Work butter with a spoon until it is soft. Gradually add sugar. Add eggs one at a time, beating well after each addition. Add sour cream and vanilla. Blend well. Gradually add dry ingredients mixing until smooth. Fold in blue- berries. Bake at 350 degrees for 30 minutes. Makes two 9” layers. MACARONI-BEEF BAKE 4 oz. elbow macaroni Y% lb. gr. beef 1 1b. canned tomatoes Y ¢. shredded cheese Ya c. chopped gr. pepper Va ¢. chopped onion 2 T. flour 3 t. salt Ys t. pepper vs t. leaf oregano Vs t. dried sweet basil Cook macaroni and rinse. Brown beef, onion and green pepper, stir in flour. Add tomatoes and cook until moisture thickens. Stir in cheese, seasonings and macaroni. Spoon into a two quart casserole. Bake for 20-25 minutes until the casserole is hot and browned. Set oven for 350 degrees. BARBECUED PORK CHOPS 4 pork chops: 4 T. chopped onion 1 c. tomatoes 3 T. vinegar % 2 T. Worchestershire sauce 1t. salt 1 t. paprika Y% t. pepper Ys t. cinnamon dash ground cloves Dust pork chops with flour. Brown chops on both sides. Combine ingredients in order given. Heat to boiling. for 40 minutes. MEATBALL STEW EN CASSEROLE 2 1b. potatoes, quartered 1% sm. onions 1 bunch sm. carrots 1 can peas two thirds c. milk 2 1b. gr. chuck 1 egg 1 c. bread crumbs 3 t. marjoram 2% t. salt % t. Worchestershire sauce one third c. oil 1 can cream of mushroom soup % t. nutmeg bottled sauce for gravy % t. onion salt Boil potatoes, carrots and onions until barely tender crisp. Top with peas. cover and turn off heat. Fork lightly mixed meat with egg, bread crumbs, marjoram, salt, Worchestershire sauce and milk. Drop by teaspoonsful into hot oil in a skillet. Brown meatballs quickly on both sides and remove from skillet. Heat soup with nutmeg, bottled sauce for gravy and onion salt. Add potatoes, carrots, peas and. onions and meatballs in a three quart casserole. Bake or until browned and bubbly in a 350 degree oven. HUNGARIAN GOULASH 1% 1b. boneless beef one third c. fat 1 clove garlic, minced 3 c. thinly sliced onions 2 t. salt 1% T. paprika Ys t. pepper 1 t. vinegar 2 T. tomato paste Melt fat in a heavy covered skillet. Add garlic, and onions. Sautee them until they are lightly brown. Add meat which has been cut into one inch cubes along with salt, paprika and pepper. Cook for a few minutes and add vinegar and enough warm water to cover. Cook slowly with lid on skillet for about two hours ad- ding water if necessary. When meat is tender stir in tomato paste. Serve over noodles. SEC. 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