PAGE EIGHT
by Joan Kingsbury
~~ When most people think
of: a diet, they think of
‘being hungry and giving
‘up many of the foods they
like to eat such as corn on
. the cob, popcorn, wine,
According to- Dallas
‘Weight Watchers’ lec-
© “turer, Myrtle Karl, the
“new Weight Watchers
plan not only includes
these but a large variety
of delicious foods. In
addition to the food plan,
Weight Watchers also
offers a personal action
plan to help change
behavior in a positive
way, a pepstep personal
exercise plan which offers
‘two easy ways to help you
shape up ‘and group
support which is provided
in the classes.
This week Joan Denis,
a member of the class
since Feb., 1979, reached
her goal weight after
losing 117 pounds. Be
cause she felt that she was
“losing out on a lot of fun”
Joan joined Weight
Watchers to trim down.
She had tremendous
support from her
husband, Ray, and two
sons, Brandon, 12 and
Aaron, 10 while dieting.
Her family not only en-
couraged her but happily
ate legal meals and
healthy desserts.
Joan considered at-
tending her weekly
meeting like ‘‘going to
night class’’. Working
with modules helps a
person form new. habits
. and changes their whole
concept of food and
eating. The recipe for
Bulfords
hold reunion
The descendants of
Frank and Ellen Bulford,
the home of Mr. and Mrs.
Durwood Splitt of Jackson
Church Road on June 27.
A picnic dinner was
enjoyed by the following:
Mr. and Mrs. Clarence
Elston, Huntsville; Mr.
and Mrs. George
Schimmel, Eric and
Heather Schimmel, State
College; Mr. and Mrs.
Frank Wyrsch,
Binghamton, N.Y.; Mr
and Mrs. Richard Stout,
son Mark, Delaware; Mr.
and Mrs. Thomas Cease,
Dallas; Rev. Dr. Allan J.
Cease, Carverton; Mrs.
Helen Franklin, Jackson;
Mr. and Mrs. Terry
Newell, son = Terry,
Jackson, and Mr. and
“Mrs. Durwood Splitt.
It was decided to have
the reunion the same time
and place next year.
~ Dallas sets
CPR classes
The Dallas Recreation
Center will be sponsoring
CPR classes July 14-16
from 6-8 p.m. each
evening. Instructors for
the classes will be Cindy
Cave Glenda Pomrinke
and Sharon McDermott.
Mrs. Cave is an EMT and
has gained her CPR
- certification through the
“American Heart
Association, American
Red Cross, East
Stroudsburg State College
and is also an EMT in-
structor.
Mrs. Pomrinke is
certified to instruct ad-
vanced first aid and CPR.
Mrs. McDermott is
certified to instruct CPR.
Advance sign-ups would
be helpful. Interested
persons please contact the
center at 675-0176.
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Dandy Candy was a
favorite sweet treat while
Joan was losing. Chicken
Pie with Egglant, Sum-
mer Loaf, Zesty Ham and
Spaghetti and Peach
Delight are other Weight
Watcher recipes Post
readers may like to try.
After losing 117 pounds
how do you keep it off?
Joan now goes on the
maintenance plan for
eight weeks to learn how
to handle normal eating.
After the eight week
maintenance, Joan will
become - a lifetime
member. Joan is looking
forward to the main-
tenance program,
thinking of it as ‘‘a
learning experience’.
Has losing all this
weight made Joan a
different girl? Joan went
back to school, receiving
After working in a legal
firm for a time, she now is
employed by Common-
wealth: Communications,
Kingston, a job she tho-
roughly enjoys. Joan says
she now has a much more
positive attitude about
everything. ‘There is so
much fun to be had, I'm
going to enjoy every
minute of it”’, she related,
“Losing 117 pounds has
definitely made me a new
person.”
CHICKEN
EGGPLANT
4 ¢. cubed eggplant, V
cubes
1 t. salt
1 T. plus 1 t. margarine
1 c. thickly sliced onion
sm. garlic clove,
chopped with 1% t. salt
12 oz. sinned and boned
cooked chicken, cut into
1,”’ pieces
2 eggs, beaten
15 ¢. tomato sauce
PIE WITH
1T. chopped fresh parsley
Ys t. paprika
dash each oregano leaves
and freshly ' ground
pepper
Place eggplant
colander;
salt. Let stand 30 minutes.
Pat dry with paper towels
and set aside.
Preheat oven to 350
degrees. Melt margarine
in skillet; add onion and
garlic. Saute over
medium heat until onion
is tender.
In medium = bowl
combine eggplant,
sauteed onion mixture
and remaining
ingredients. Transfer to 9-
inch glass pie plate and
bake for 40 minutes.
Serves 4.
SUMMER LOAF
4 c. chopped mushrooms
1% Cc. chopped red bell
pepper
Yo C. chopped tery’ 4
ribs
13 .C.
_ parsley
two thirds c.- part-skim
ricotta cheese J
2 eggs
vy plus 2 T. plain dried
bread crumbs
14 t. basil leaves
v4 t. oregano leaves
dash each salt and freshly
ground pepper
1 med. zucchini, about 5
oz. scrubbed and trimmed
parsley sprigs to garnish
Combine mushrooms,
in a
a
chopped fresh
chopped parsley in work
bowl of a food processor;
process = untik
ingredients except zue-
chini and garnish; con-
tinue to process until well
combined. Transfer % of
the mixture to a loaf pan
that has been sprayed
with nonstick cooking
spray. Place zucchini in
center of mixture; top
with remaining mixture.
Cover with foil. Place loaf
bake at
out clean. Cool. Unmold,
bouillon ;
1 T. plus 1 t. soy sauce
1 T. vegetable oil *
1Y, t. white vinegar
one and one third ec.
LIMITED
TIME
ONLY
VISA &
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Ceilings — R-30
Sidewalls — R-16
R-11
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CORPORATION
cooked enriched thin
spaghetti’
1 ¢. bean sprouts
and cut into thin strips
3 0z. cooked ham, cut into
thin strips:
22 0z,
beets, cut into thin strips
thin strips
1- oz. sliced scallions
In large bowl combine
stock, soy sauce, oil and
vinegar. Add remaining
ingredients:
Makes 2 servings.
PEACH DELIGHT
11% c¢. canned sliced
peaches, no sugar. added
V5 ¢. evaporatd skimmed
milk 3 2
1 T. lemon juice
135 ¢. ice cubes
In medium
combine peaches;
‘bowl
milk
mixture into blender
container; . process until
Continue to:
shallow
tainer; cover with foil and
place in freezer. Stir
every 1% hour, until
mixture is completely
frozen. Scrape into a large
bowl. Beat ® witli an
electric mixer for about 1
into three balls. Free’,
one hour longer. Makes 3
servings.
DANDY CANDY
1 pkg. Alba '77
15. ¢. crushed. pineapple,
drained. or
15 ¢. mashed banana
Drain pineapple well
until it is almost dry. In a
small bowl mix Alba ’77
and crushed pineapple
until pasty. Spread on tin
freezer still frozen.
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