BY JOAN KINGSBURY “If I had to choose the ethnic food that I thought was most popular with most people, the over- whelming choice would be Italian. Spaghetti; ravioli, pizza all have become everyday terms describ- ing often enjoyed, popular foods. Cooks interested in Italian cooking may find the Sunset Italian Cook- book, from antipasto' to zabaglione, very helpful. Not only does it include a wide variety of recipes for everything from ap- petizers to desserts but it gives an interesting history of Italian cuisine. In choosing recipes for this column, I have followed the typical Italian main meal of the day, which is served either at midday or in the evening. The main meal begins with an appetizer, followed by a soup or pasta dish. The main course is meat, poultry or fish accompanied by a vegetable, with bread always included in ‘the menu. Salad follows the main course after which cheese or fruit may be served. Of course; ex- presso served in tiny cups is the perfect way to complete a meal For an appetizer I have chosen Stuffed Clams, followed by Fettucini Alfredo, a pasta’ dish, Saltimbocca, veal rolls, are the main course complimented by Garlic Toast. For dessert, I have chosen the recipe for Lemon Ice, a light, refreshing Italian ice. The stuffed clams or Vongole Oreganata Al Forno are similar to the baked clams served in Naples. Fresh mussels can also be prepared in this way. Fettucine Alfred o, fresh pasta’ with cream, was made popular by Rome’s Alfredo: Restaurant. Fettucine Alfredo should be served as soon as the last bit of cream has been added since noodles will absorb the cream if they are allowed tostand. As a nice touch, this dish can be prepared at the table in a chafing dish. Saltimbocca or veal rolls are a delicious combination of thinly pounded veal, filled with slices of prosciutto and fontina or Swiss cheese. Garlic Toast is a popular accompaniment to almost any meal. For dessert, a delicious Lemon Ice can be easily prepared in a food processor. - This Lemon Ice can be served im- mediately or can be stored in the freezer to enjoy later. STUFFED CLAMS 2 doz. small hard-shell clams in shell, well scrubbed 2 T. water Ys c. butter or margarine, softened 1 1g. clove garlic, minced or pressed 2 T. finely chopped fresh parsley Ys t. oregano leaves 3 T. soft bread crumbs lemon wedges Place clams and water in a large heavy pan over medium heat. Cover and simmer just until clams open (5-10 minutes). When cool enough to handle, remove clams from shells, save half the shells. In a small bowl, stir together butter, garlic, parsley, oregano and bread crumbs. Set each clamback into a half shell and spread with about 1 teaspoon of the butter mixture. Arrange filled shells, side by side, in a shallow baking pan. At this point you may cover and refrigerate, if made ahead. Broil clams 4 inches from heat until lightly browned, 3-4 minutes. Serve with lemon wedges. Makes 2 dozen appetizers. FET TUCCINI ALFREDO 8 oz. pkg. med.-wide noodles 6 T. butter or margarine 1% c. whipping cream 1 c grated Parmesan Before you know it school will be out, and then the question “What is there to do’’ becomes the norm in every home with young children. This summer, the Trucksville Nursery School, :is con- ducting a day camp from June ‘13 to July 22 that may offer an interesting, fun-filled six weeks for your youngsters. The program, “A World to Touch” will introduce the children to" ideas on preserving natural resources including the topics rock formation, plant life and-erosion. Children ages4 to 14 are eligible to attend the camp which will be held from 9 a.m. tol p.m. each day, Monday through Friday. - Those interested may call the Trucksville United Methodist Church office for more informa- tion 0. Word around is that the Talent Show sponsored by AFS was really great. Since it was called the First Annual Talent Show those of us who missed it can look forward to at- tending next year’s per- formance. -0- Best wishes to Mitchell James Newman and Alice Mary Engler and Susan J. COOK'S PHARMACY 'OPENDAILY TILOP.M. ‘KINGSTON 288-3633 [ ] SHAVERTOWN 673-1191 DEMOCRATS VOTE or {rtene J 0 boleske Stackhouse and Rev. W. James Pall who have announced their engage- ments. Mitchell and Alice plan an October wedding. Susan and Jim will be married “June 18“at the First Methodist Church, West Pittston. 2 -0- Happy new parents this Lever He ° 8¢ I~ ~ 9 week are Gertrude and Brent Steele, Charyl and James Patla, and Catherine and David Tkaczyk, who have new baby girls and Tom and Annette Pickett, Nancy and ‘George Barnard, Darlene and Nicholas Stull who. have new little boys. Congratulations to you! No. 6 33 Wilkes-Barre Blvd. Wilkes-Barre Treat Mom... To An Extravagant LTA] Main ighway (At The Light) * 675-3883 L2TTRE EIRP [TR TTR | ‘As Low As 208 KINGSTON 239 Wyoming Ave | 287-1175 LIRR IRPTRR ETT) \ cheese, 3 oz. freshley grated or ground nutmeg Cook noodles in a large kettle of boiling salted water until al dente following package directions. Drain well. Meanwhile melt butter in a wide frying pan for chafing dish, if you plan to assembl ethis at the table, over high heat until butter islightly browned Add 1 cup of the cream and boil rapidly until slightly thickened. Reduce heat to meat into 12 pieces of fairly equal size (you can join scraps into larger pieces, if necesssary, by overlapping edges and pounding between sheets of wax paper, handle gently). top each piece of veal with several slices of prosciutto and a piece of cheese. Roll meat to enclose filling completely, turning in edges, secure with small skewers. Melt butter in wide frying pan over high heat and blend in sage, basil and mustard. Add meat Kemove rolls and keep warm. Add wine to pan and bring to a boil, scraping brown particles free from pan. Pour sauce over veal. Makes 6 ser vings. GARLIC TOAST 6 slices sweet or sour- dough French or Italian bread 3 cloves garlic 6 T. olive oil salt Lightly toast both sides of bread. On one side of each slice, rub a cut clove of garlic, then brush with medium, add noodles and mix gently. Then add half the cheese and half cup remaining cream. Lift and mix pasta gently. Repeat with remaining cheese "and cream; mix again. Season with salt and pepper to taste and generously sprinkle with nutmeg. Serve im- mediately. Makes 4-6 servings . (first course). SALTIMBOCCA--VEAL ROLLS 4 veal round steaks, about 21b. each cut % in. thick 24 very thin slices prosciutto about 6 oz. total Ys lb. fontina or Swiss cheese cut into 1” pieces, optional Ys c. butter or margarine Ys t. each sage leaves and dry basil, crumbled 1 t. Dijon mustard one third c. dry white wine Trim and pound veal untilitis very thin. Divide oil. Sprinkle lightly with salt. Serve warm. Makes 6 slices. ' rolls and brow nquickly on all sides, turning fre- uently (4-5 minutes). ad AWARD CEREMONY: Pack 232 of Gate of Heaven Church, Dallas, was the recent setting for the Parvuli Dei Award Ceremony. Nineteen boys met all the require- ments which included: cleaning up around the church, visiting St. Peter's Cathedral in Scranton, and visiting the elderly in a nursing home. Shown in the picture are left to right, row 1, Thomas Finarelli, Joseph Kristan, Jarrett Rittenhouse, Paul Hosey, Eric Williams, Michael Malak, Daniel McDonald, LJ. Hosey, Christopher Kuhar. Row 2, John Kristan, Jackie Jones, Anthony Finarelli, Michael Farris, Matthew Campbell, Michael LEMON ICE 1 small lemon 1 c. sugar 4 c. water dash salt about % c. lemon juice Cut colored part of peel from lemon with vege- table peeler. Squeeze lemon, then strain and reserve juice. Cut colored part of lemon in % inch pieces. using metal blade of food processor, process colored part of lemon and sugar until lemon is finely chopped. Place in a 3 quart pan with water and salt. Heat just until sugar dissolves; let cool. To reserved lemon juice add / PAGE FIVE make two thirds cup. Stir lemon juice into, cooled sugar mixture. Freeze mixture in divided ice cube trays. When frozen, you can transfer cubes to plastic bags, return to freezer. To serve use metal blade of food processor to process 4-6 cubes o flemon puree at atime. Use on-off bursts of first to break up cubes, then run processor continuously until you have a velvety slush. Scoop into serving dishes or process ice and store, covered, in freezer, until ready to serve. Makes about 4% cups. hh 232. ¢ “I Personally Stand Behind The Magee Publick House at Dallas.” Dick Benefield [1 A nd I'm going to make it your favorite restaurant. We've got tre- mendous food, both for lunch and for dinner, gracious service and absolutely gorgeous sur- roundings that are almost as attractive as our prices. “So please, stop in and see us any weekend. Or better yet, come by during the week when you can really use a fine meal. “Remember, I'll make sure you enjoy yourself because I'm personally responsible if you don’t. After all, I'm the one who stands behind The Magee Publick House at Dallas in Newberry Estates.” DIRECTIONS: Follow the Dallas Highway (Rt. 309) to Duke Issacs auto dealership. Turn onto Pioneer Avenue and travel for two miles until you see the sign for The Magee Publick House at Dallas. SERVING TIMES: . Tuesday — Saturday: Lunch 11 a.m. till 2:30 p.m., Dinner 4:30 p.m. till 10:00 p.m. Brunch 10:00 a.m. till 2:00 p.m., Dinner 2:15 p.m. till 8:00 p.m. Closed Mondays Sunday: The -' MAGEE Ty
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