a
BY JOAN KINGSBURY
New recipes are some-
thing a homemaker can
always use. Despite the
fact that your family has
its favorite meals, a little
variety once in a while is a
nice change. This week
Carol Margellina
suggests three delicious
recipes to add some zip to
your everyday menu,
. Jello Salad, Hobo Bread
and Fudge Cake.
Carol's recipe for Jello
Salad combines pineapple
with maraschino cherries
with cream cheese, Cool
Whip and chopped nuts
for a delicious salad. This
Jello Salad can be served
as a salad or dessert.
Hobo Bread is an easy
EAR Ss
way to make raisin bread;
Just soak raisins for one
hour, then combine with
sugar, egg, flour, nuts and
shortening. Bake for 45
minutes and you have
delicious raisin bread
without much fuss.
Carol bakes her Fudge
Cake in a cookies sheet.
This rich chocolate cake
is topped with a boiled
icing made from oleo,
cocoa, milk. -confect-
ioner’s sugar and vanilla
while it is still warm.
Fudge Cake is good to
bake for a party or
gathering since it makes
quite a few servings.
When her busy schedule
permits, Carol enjoys
cooking. Although her
family usually enjoys just
about anything Mom
prepares, Italian foods
are a favorite.
The Margellina’s live in
Lehman with their two
children, Tracy and P.J.
(Paul). Both Carol and
her husband, Paul, are
originally from the Back
Mountain. Carol is a
graduate of Dallas High
School while Paul
graduated from Lake-
Lehman High School.
Paul is employed by Penn
Fern Oil Company. Carol
works in the cafeteria at
the Lehman-Jackson
Elementary School.
Tracy, age?7, is a second
grade student at Lehman-
Jackson Elementary
School. Tracy’s leisure
activities include
Brownies and (Sparks).
P.J. recently celebrated
his third birthday.
Carol’s hobbies include
crocheting, and partici-
pating in activities at the
Lehman United Methodist
Church. She is a member
of the Lehman Township
Fire Company Ladies
Auxiliary. Paul enjoys
fishing and hunting. The
camping.
JELLO SALAD
1 med. can crushed
pineapple
1-8 oz. pkg. cream cheese
1 jar maraschino cherries
1 sm. container Cool Whip
1 c. chopped nuts
a Fund-raiser
Owners of Villa Roma, Lillie Sacco and Jean Dewees,
are sponsoring a fund-raising dinner for Cori Gwilliam.
All workers are donating their time. It will be held at
Villa Roma, Nov. 3 from 3 p.m. on.
Vietnam Vets
Veterans of the Vietnam War, Post 2 will meet Thur-
sday, Nov. 4, 8 p.m. at the Coral Lounge, 245 Owen Street,
Swoyersville. A film on Vietnam will ‘be shown. The
Veterans of the Vietnam War, is a full service organiza-
tion, open to all veterans.
Bazaar
Careful Back Mountain shoppers are already marking
Friday, Nov. 5 and Sat., Nov. 6 on their calendars. They
don’t want to miss the special buys at the Trucksville
U.M. Women’s Bazaar, “Christmas All Around”. You
can select from hand knits, needlepoint, exquisite china,
and an assortment of dolls and stuffed toys for every age
and taste. You can enjoy a wonderful homemade cup of
soup, a sandwich or platter, and rest up from your
shopping. Before you head for home, you can give your-
self a little present and take some homemade baked
goods and a treat from the gourmet cupboard back to
Gur lucky family. Come join Nancy, Dorothy, Peg,
etty, Marion, Ruth, Millie, Sara, Judy, Barb, and all the
( “other committee members on Friday, Nov. 5 from 10
~ a.m. to 8 p.m., and Saturday, Nov. 6 from 10 a.m. to 2
p.m. at the Trucksville U.M. Ed. Building, Church Road,
Trucksville. Lunch and dinner served Friday, lunch
served Saturday. For further information, contact Mrs.
George Isaacs or Mrs. Nancy Dukes.
Bar-B-Q
Dallas Band Parents All-You-Can-Eat Bar-B-Q will be
held Nov. 6, 4 to 7 p.m. at Dallas Sr. High School
cafeteria. z
Talent Auction
The Altar and Rosary Society of Gate of Heaven
Church, Dallas, will hold their annual Talent Auction on
Sunday, Nov. 7 at 2 p.m. in the school cafeteria. In add-
tion to a number of homemade items which will be
auctioned off, tables will feature homemade candy,
baked goods, crafts, children’s items and Christmas
“> School Board meets
The regular monthly meeting of the Lake-Lehman
Board of School Directors will be held on Tuesday, Nov.
a> 8 pm. in the multi-purpose room of the Ross
&ementary School, Sweet Valley. Donald J. Jones,
president, will preside.
Grace Trio
The Grace Trio will be performing at the Noxen United
Methodist Church on Wednesday, Nov. 10 at 7:30 p.m.
All. are warmly invited to attend this performance.
Rummage Sale
The Fall Rummage Sale sponsored by the Dallas
United Methodist Women, will be held Nov. 4 and 5 at the
Dallas United Methodist Church, Church St., Dallas. All
proceeds from the sale will be used for mission projects.
Vegetable Soup Supper
East Dallas United Methodist Church will sponsor a
Vegetable Soup Supper, at the church, Nov. 6, from 4 to 7
p.m. The “All You Can Eat” menu includes crackers,
bread, dessert and beverage. Cost for adults is $2.50,
children under 12 years of age $1.50.
Turkey Dinner-Bazaar
The Noxen United Methodist Women will hold their
Annual Turkey Dinner and Bazaar, Nov. 6. Serving will
begin at 4:30 p.m. Adults, $4.75, and children up to 12
years old, $2.25.
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1 pkg. Knox gelatin
Boil ‘crushed pineapple
and sugar, cool com-
pletely.
Cream cream cheese
with juice from cherries.
Add chopped cherries and
fold in cool whip; add nuts
and pineapple. Mix well.
In a separate small
bowl add Knox gelatin
with 2 tablespoons hot
water. Working fast, mix
together with the above
ingredients. Fold into
jello mold.
HOBO BREAD
1 c. hot water
2 t. baking soda
2 c. raisins
1 c. sugar
1 egg
2 c. flour
Y% c¢. nuts
2 T. shortening
Soak hot water, baking
soda, raisins for one hour.
Cream sugar, egg, flour,
nuts and shortening. Add
raisin mixture to creamed
mixture, mixing well.
Grease and flour a bread
pan. Bake in 350 degree
oven for 45 minutes.
FUDGE CAKE
2 c. sugar
2 c. flour
1: stick oleo
1 c¢. Crisco
4 T. cocoa
1 c. water
15 c. buttermilk
2 eggs
1 t. baking soda
t. baking powder
t. cinnamon
t. vanilla
t. salt
Sift together sugar and
flour. Boil together, oleo,
Crisco, cocoa and water;
pour over sugar-flour
mixture, mix well.
Add buttermilk, eggs,
baking soda, baking
powder, cinnamon,
vanilla and salt. Beat
well. Pour into a greased
1
1
1
1
PAGE FIVE
and floured cookie sheet.
Bake in a 400 degree oven
for 20-25 minutes.
ICING
1 stick oleo
4 T. cocoa
7 T. milk
1 box confectioners sugar
1 T. vanilla
Mix icing 5 minutes
before cake is finished
baking. Boil ingredients.
Pour on cake while still
warm.
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