|. PAGE SIXTEEN THE DALLAS POST, WEDNESDAY, APRIL 28, 1982
Dallas Women of Kiwanis present second set of recipes
BY JOAN KINGSBURY
This week the Dallas
‘Women of Kiwanis pre-
sent their second set of
recipes for this year’s
be held on Wednesday,
‘May 12 at noon at the
Shavertown United
Methodist Church. These
recipes, as well as a wide
. variety of others, will be
served at the luncheon.
Tickets may be purchased
by contacting Mrs. Robert
~ Dolbear, chairman, 675-
2501; Mrs. John Luke, co-
chairman, 696-3624; Mrs.
Reese Pelton, ticket
chairman, 675-5790 or any
Women of Kiwanis
member. Tickets will not
be sold at the door.
PINK CLOUD
2% c. or 1 pkg. frozen
strawberries, thawed,
drained
21 ¢. chunk pineapple,
drained
1 pkg. dream whip
Prepare dream whip
according to package
bowl and chill. Serves 6-8.
Sybil Pelton
PINEAPPLE SALAD
1 lg. pkg. lemon gelatin
2 c. boiling water
1 c. chopped celery
2 c. crushed pineapple,
well drained
1 pkg. Dream Whip
1-8 oz. pkg. cream cheese
Combine gelatin,
boiling water and stir
until gelatin is dissolved.
Add cream cheese and
stir until smooth. Add
celery and pineapple.
Prepare Dream Whip
according to package
instructions. Fold into the
above mixture. Pour into
212” x 7” pan. Chill until
firm. Cut into squares.
Serves 8.
Clara Troxell
TACO SALAD
1% lb. gr. lean beef
1 med. onion, finely
chopped
1 pkg. or 1 bottle Taco mix
or sauce
1 1g. bag Dorito chips
2.0.
cheese
Reserved 2 tablespoons
chopped onions. Saute
grated cheddar
onions andsalt. Drain off
liquid. Add taco sauce or
taco mix according to
package directions.
Simmer one-half hour.
Layer chips, meat, let-
tuce, tomatoes, onion and
cheese on individual
plates. Serves 6-8.
Sandra Miller
BLUEBERRY SALAD
2-3 oz. pkg. grape gelatin
2 c. boiling water
1-No. 2 can crushed
pineapple with liquid
1-1lb. can blueberry pie
filling
Mix gelatin and boiling
water and stir until
gelatin is dissolved. Add
pineapple with liquid and
blueberry pie filling. Mix
x 13” pan.
TOPPING
1 c. sour cream
1-8 oz. pkg. cream cheese
walnuts
In a mixing bowl, blend
until . the first four
are well
mixed. Pour on top of the
chilled blueberry mix-
ture. Sprinkle walnuts on
top.
Gertrude Neyhard
SOUFFLE MOLD
1-3 oz. pkg. lime jello
1% c. boiling water
1-16 oz. can drained pears
1-3 oz. pkg. softened
cream cheese
1 T. mayonnaise
1 c¢. Cool Whip
y, c. finely diced cooked
carrots
1, c¢. diced chicken or
turkey
Mix boiling water and
jello until jello is dis-
solved. Chill until
thickened to consistency
of a thick egg white, about
one hour. Beat cream
cheese, mayonnaise and
Cool Whip and pears until
smooth. Add thickened
jello, beat until slightly
fluffy. Fold in carrots and
and chill until set.
TOPPING
5.T. margarine, melted
3 c. Kellogg's Bran Buds
Cereal
sugar
1, ¢. shredded coconut
2 T. flour
Ys t. cinnamon
dash nutmeg
Combine all ingredients
an spread into a shallow
baking pan. Bake at 350
for 6-8 minutes. Topping
will become crisp on
cooling. When ready to
serve souffle, sprinkle
with topping. Serves 8.
Pauline-Selingo
SARDINE LUNCHEON
1-9 oz. crushed
pineapple
1-3 oz. pkg. lime gelatin
1 c. boiling water
2 T. lemon juice
1 c. mayonnaise
1-7 oz. can sardines, water
packed
Y c. finely chopped celery
can
Lightly oil a mold with
Drain pineapple and re-
serve syrup to make 1
cup liquid and set aside.
In a medium size -bowl
empty gelatin and boiling
water and stir until
gelatin is dissolved. Blend
in pineapple liquid- and
lemon juice. While
stirring constantly
gradually add this liquid
mixture to the mayon-
naise. Chill until mixture
is slightly thicker than a
thick unbeaten egg white,
about 1 hour. When mix-
ture is at proper texture
add pineapple, sardines,
celery and peppers. Mix
and pour into mold, chill
until firm. Serves 6.
(Tuna may be substituted
for sardines)
Sandra Miller
MARINATED SHRIMP-
VEGETABLE SALAD
1-10 oz. pkg. each cauli-
flower, baby limabeans,
brussel © sprouts and
11D.
shrimp
.1 ¢. ripe olves
Ys ¢. chopped pimento
Cook vegetables and
chop into small pieces.
Add to this the shrimp,
olivs, and chopped
pimento. toss well.
MARINADE
cooked cleaned
2 T. chopped parsley
1 clove garlic, chopped,
optional
Place the above
ingredients in a container
which has a lid and shake
well. Pour marinade over
vegetable-shrimp ~~ mix-
ture. . Cover and
refrigerate.
Sally Roberts
Here's what's cooking
DALLAS SCHOOLS
5c. oil
2 t. salt
1 t. basil
April 28 - May 4
WEDNESDAY--Meatloaf w-gravy, mashed potatoes,
celery stalks, frosted chocolate cake, milk.
THURSDAY --Macaroni-cheese or turkey deli sandwich
(turkeys lettuce, mayo on roll), green beans, pretzel rod,
orange ‘wedges, milk.
fruit, milk.
MONDAY--Mexican ground beef taco, potato rounds,
sliced peaches, milk.
TUESDAY--Italian meatball hoagie, peanut butter
celery sticks, fresh carrot sticks, strawberry shortcake
v4 c. finely chopped green *
directions. Fold well pepper
drained fruit into dream
whip, pour into mold or
J
1 med. head lettuce chicken. Pour into mold
4 lg. tomatoes, cubed,
small
1» ¢. sugar
1 t. vanilla
% c. finely chopped
w-topping, milk. yy
broccoli spears pping $
RAGGEDY ANN & ANDY PLAYSCHOOL
: April 28-30
WEDNESDAY--Hot dogs, chips, green beans, milk.
THURSDAY--Chicken patties, French fries, corn, jello,
milk.
FRIDAY--Pizza, raw vegetables, pudding, milk.
LAKE-LEHMAN SCHOOLS
April 28 - May 4
Junior High and Elementary
WEDNESDAY--Tacos with trimmings, buttered corn,
ice cream, milk.
THURSDAY-Beef stew over noodles, pickled beets,
Parker House roll-butter, jello-topping, milk.
FRIDAY-Early dismissal--Pizza or peanut butter-jelly
sandwich, potato chips, carrot-celery sticks, banana
fruit cup, milk.
MONDAY--Hamburg on bun, pickle chips, vegetable
soup-saltines, pears, milk.
TUESDAY--Hot dog on bun, cheese squares, potato
puffs, baked Penns peaches, milk.
DALLAS SHOPPING CENTER
Welcomes
Homemakers school '82
For people who take their Chinese Food seriously
: The dining room here seats 80 persons. You'll find a decor featuring art objects
imported from China which have been created by artisans steeped in tradition of
ancient oriental crafts.
The kitchen staff is directed by a Chinese Chef who gained his experience in
leading restaurants of Hong Kong, Taiwan, and New York's Chinatown prior to his
association with PEKING CHEF WEST.
Patrons have taken to our BYOB (bring your own bottle) concept, which enables
them to bring their favorite wines from home to compliment their enjoyment of the
excellent Chinese dishes which match the quality of. menu offerings at our Down-
town restaurant singled out by SIGNATURE as one of the select restaurants in the
Eastern United States.
Be adventurrous! Introduce yourself to the delights of Chinese cocking by
Peking Chef.
Telephone 675-0555
TWO OTHER LOCATIONS
PEKING CHEF EAST PEKING CHEF DOWNTOWN
Route 315, Wilkes-Barre Public Square, Wilkes-Barre
824-1136 825-0977 :
Senior High School
WEDNESDAY--Ham pattie or kielbasi on bun, candied
sweet potatoes, buttered baby lima beans, coconut cake,
milk. 7 i ?
THURSDAY--Spaghetti w-Italian meat sauce, lettucet
dressing, Parker House roll-butter, peaches, milk.
FRIDAY--Pizza or tuna sandwich, potato chips, stuffed”
celery, apple crisp, milk.
MONDAY+Hamburg or chili dog on bun, pickle’ chips,
French fries or small salad, peaches and cookies, milk.
TUESDAY--Steak or sausage hoagie w-peppers, onion
rings, baked beans, pudding, milk.
re ee me te tt
ANTED:
COOKBOOK-Women of Kiwanis who share some of their
favorite recipes with Post readers this week are seated,
left to right, Mrs. Reese Pelton, Mrs. Robert Dolbear,
Mrs. Robert Maturi, Mrs. David Miller; standing, Mrs.
Paul Selingo, Mrs. Fred Anderson, Mrs. Clifford Parker
and Mrs. Walter Roberts. (Mark Moran Photo)
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