e
COO.
BY JOAN KINGSBURY
Delicious salads, good
company, interesting
entertainment; these are
the three main ingredients
in the Dallas Women of
Kiwanis Salad Luncheon
which is scheduled this
year for May 18 at noon at
the Shavertown United
Methodist Church.
This annual luncheon is
a fund raiser to help the
Dallas Women, of Kiwanis
with their many commu-
nity projects. This year
Dr. Daniel Curran of
King’s College will present
a program on presidential
ladies which is said to be
humorous and interesting
as well as enlightening.
Committee members for
this year’s luncheon are,
Sybil Pelton, chairman;
Harriet Parker, co-chair-
man; Sally Roberts, presi-
dent, Dallas Women of
Kiwanis; Pat Luke,
kitchen and publicity;
Mary George, Marion
Harvey, tickets; Pat Kali-
nowski, tables.
In the salad department,
a wide variety are served
from fruit salads to sub-
stantial meat and vegeta-
ple salads. To give our
readers a sneak preview,
several club members
have submitted recipes:
Doris Maturi’s Fresh Spin-
ach Salad; Mabel Harter’s
Shrimp Mold; Ann Cor-
bett’s Aunt Agnes Potato
Salad and Toni Dolbear’s
Piquant Cocktail Meat-
balls.
Doris’ Fresh Spinach
Salad combines crisp,
fresh lettuce with hard
boiled eggs, red onion
rings, fresh. mushroom
slices and garlic with
crispy bacon bits, then is
topped. off with an olive
oil, wine vinegar dressing.
Mabel’s Shrim Mold is
made by combining cream
cheese with tomato soup
and gelatin, then adding
shrimp, - celery and onion.
Turn Shrimp Mold out on a
bed of lettuce ledves to
serve. Aunt Agnes Potato
Salad, which Ann has
found to be a favorite has
a special dressing that
gives this potato salad ter-
rific flavor. Toni’s Piquant
Cocktail Meatballs are
perfect appetizers, great
for a large crowd « since
one recipe makes 60 tiny
meatballs.
So that those attending
‘the luncheon can enjoy
their favorite salads all
year long, the Women of
Kiwanis have collected
recipes for a cookbook
which will be available for
a nominal fee.
FRESH SPINACH SALAD
1 1b. fresh spinach,
washed, dried
2 hard boiled eggs,
chopped
into small pieces
1 red onion, sliced
rings
Y 1b. fresh mushrooms,
sliced
clove garlic or garlic salt
1/4 ¢. olive oil
i» ¢, wine vinegar
Combine all above ingre-
into
gar; toss well in a large
bowl. Serve immediately.
SHRIMP MOLD
mold. Chill at least 3
hours. Unmold onto lettuce
leaves.
Mabel Harter
AUNT AGNES’
SALAD
3 1b. new potatoes
2 bunches green onions
and tops
salt and pepper
Y» ¢. red vinegar
> ¢. cold watmr
POTATO
2 T. sugar Ann Corbett
4 heaping T. Miracle Whip PIQUANT COCKTAIL
Cook, cool and slice MEATBALLS
potatoes thinly. Add thinly 2 1b. gr. beef
sliced green onions. Com- 2 eggs
1 c. corn flake crumbs
1 can tomato soup
2-3 oz. pkg. cream cheese
1» T. Knox gelatin
bine vinegar, water and
sugar, bring to a boil. Cool
liquid. Add Miracle Whip.
Beat until mixture thick-
ens. Mix with potatoes and =! ec. cold water
onions. Cover tightly. Chill 1 ¢. mayonnaise
to serve. 1!» ¢. chopped onion
2 ¢. chopped celery
2 cans med. shrimp
Heat soup until it bub-
bles. Break up cream
cheese, add to soup, stir
until melted. Add gelatin
to water and mix well. Stir
into soup mixture. Add
mayonnaise, stir, then add
celery, onion and shrimp.
Mix well. Pour into a large
Rape and sexual abuses
occur at alarming rates.
Victims Resource Center,
Comprehens. 2 Services
for Rape and Sexual
Abuses, is conducting vol-
unteer {raining sessions
for men and women inter-
ested in learning more
about. the realities of
sexual assault,
An orientation session: is
scheduled for Saturday,
May 14,:9:30"a.m., at the
agency office, 132 +S.
aT AV AV EV
AN
Franklin St., Wilkes-
Barre.
A variety of volunteer
opportunities are availa-
ble, and no specialized
education or experience is
required to be eligible for
the training.
Certified sexual assault
counselors, or ‘‘on-call”’
volunteers, may work
directly with victims and-
or families upon complet-
ing the required 40 hours
of supervised training.
Volunteers may also spe-
cialize in court-accompani-
ment and-or
clients for the legal
process. Committee work
and office help are addi-
tinal volunteer alterna-
tives which are also avail-
able.
Registration prior to ori-
entation is required.
Please call 823-0766
between 9 a.m. and 5 p.m.
for more information. Vie-
tims Resource Center is a
Pd. Pol. Adv.
Vovrrrrrrrress
ONE DAY ONLY
SAT.
MAY
21+
one third c. dried parsley
flakes
2 T. soy sauce
Y; t. pepper
one third c. ketchup
2 T. dry minced onions
Combine above ingredi-
ents. Mix well. Shape into
tiny balls. Arange in a flat
pan then make sauce from
the following:
1-16 oz. can cranberry
DOWN THE COOKING TIME.
STAAL
LU TU TAT TR (TAT)
675-3883
Bau LE 2] (RE TTR ARTY
sauce
12 oz. bottle chili sauce
2 T. brown sugar
1 T. lemon juice
Combine above ingredi-
ents, heat until cranberry
sauce melts, stirring occa-
sionally. Pour sauce over
meatballs. Bake for 30
minutes at 250 degrees.
Makes 60.
Toni Dolbear
As Low As
*208 |
LL]
259 Wyoming Ave
287-1175
LPT ORR TBSP TT TY
absolutely gorgeous sur-
attractive as our prices.
any weekend. Or better yet,
enjoy yourself because I'm
stands behind The Magee
Publick House at Dallas in
Newberry Estates.”
DIRECTIONS:
Duke Issacs auto dealershi
House at Dallas.
SERVING TIMES:
Sunday:
Closed Mondays