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By JOAN KINGSBURY
Staff Correspondent
Brunch has become a’
popular form of entertain-
ing. Whether casual or
strictly formal, it offers a
delightful change of pace,
particularly nice for week-
ends, when everyone's
schedule is less hectic.
Brunches usually begin
around 11 o’clock,
although some may start
either an hour earlier or
later.
When preparing a
brunch, be sure to keep
the number of guests and
the menu manageable.
Many foods served at
brunch can be prepared
ahead of time. Purchased
bagels, coffee cake, crois-
sants, special cheese or
sausage can add just the
right touch and won't cost
the hostess lots of time to
prepare them.
Serving appetizers and
beverages is a nice way to’
begin the brunch. This
gives guests time to relax
and enjoy not only the food
but the conversation, too.
For the beverage any type
of fruit punch, juice, even
Bloody Marys are fine.
Chinese Tea Eggs make
an unusual appetizer.
These eggs are hard
boiled, then flavored in a
marinade of tea, salt and
Soy sauce.
An attractive fruit bowl
always adds a nice touch.
During the summer, a hol-
lowed out melon filled with
assorted melon balls,
strawberries, and blueber-
ries is a seasonal favorite.
For the main course,
Sausage Mushroom Stru-
del is something special.
Sausage. fresh mushrooms
and green onions are com-
bined with cream cheese
then used to fill phyllo
pastry. Although using
phyllo pastry can be a
little tricky, Sausage-
Mushroom Strudel will
prove to be a favorite
Broiled Tomatoes filled
with bread crumbs, Par-
mesan cheese, minced
chives and parsley are the
perfect side dish for just
about any main course.
Broiled tomatoes are eco-
the summer. Be sure not
to overcook them, because
they will continue to cook
after they are removed
from the oven. Overcook-
ing causes the tomatoes to
lose their shape and color.
For many people, a
meal just isn’t a meal
without dessert. Brown
Sugar Sticky Buns. do take
time to prepare, so make
them ahead of time, then
serving with coffee. This
recipe makes a large
batch and freezes very
well
Holding a brunch for
family or friends can be
fun if you enjoy cooking,
but even the most ernest
cook can be turned off by
a sweltering hot day. If
brunch appeals to you but
the preparation doesn’t,
Coscia’s Restaurant and
The Publick House both
hold weekly Sunday
Brunches that feature a
variety of delicious foods,
and all you have to do is
enjoy it.
CHINESE TEA EGGS
12 eggs
6 tea bags
4 ¢. water
i» c. salt
5» ¢. Soy sauce
I, ¢. mayonnaise
Place eggs in a large
saucepan, cover with
water and bring to a boil
over high heat. Cover pan
and remove from heat. Let
eggs stand 15 minutes,
then run under cold water
to stop cooking. Gently tap
each egg with a spoon to
crack entire surface of
shell. Do not remove
shells. Prepare marinade
by placing tea bags, 4 cups
water, salt and soy sauce
in a saucepan. Bring to a
boil. Pour over eggs.
Cover and refrigerate for
24 to 48 hours. To serve,
discard marinade and
shell eggs. Cut in half
lengthwise and garnish
with a dollop of mayon-
naise. Makes 24.
SAUSAGE-MUSHROOM
STRUDEL
1 Ib. bulk sausage
6 T. butter
2'T. oil
1 Ib. fresh mushrooms,
finely chopped
I» ¢. minced green onions
1 t. salt
1 t. pepper
1/8 oz. pkg. cream cheese
12 sheets phyllo pastry
1 c. melted butter
1 c. fine dry bread crumbs
Saute sausage in a
heavy skillet over medium
heat until no pink remains.
Drain thoroughly and set
aside. In another skillet,
melt butter with oil over
medium heat. Add mush-
rooms and green onions
and cook, stirring until
liquid has evaporated. Stir
in salt and pepper. Add
cooked sausage and cream
cheese, blending thor-
oughly. Lightly dampen a
tea towel. Lay a sheet of
phyllo on the towel. Brush
with melted butter and
sprinkle lightly with bread
crumbs. Repeat four
times, ending with sixth
sheet of phyllo. Place half
of the filling on the narrow
edge of phyllo, leaving a
two-inch border on each
side. Fold in sides and roll
up pastry. Place roll on a
buttered baking sheet.
Brush with additional
melted butter. Repeat pro-
cedure using remaining
phyllo and sausage filling.
Bake at 400 degrees for 20
minutes or until golden.
Serves 6 to 8.
BROILED TOMATOES
6 Fresh tomatoes,
unpeeled
l» c. fine dry bread
crumbs
14 c. grated Parmesan
cheese
1 T. minced chives or
green onions
1} ¢. minced parsley
14 ¢. melted butter
1, t. salt
1» t. pepper
Cut tomatoes in half
crosswise or horizontally.
Hold tomatoes upside
down and press gently to
remove seeds. Discard
seeds. Place tomato halves
in a lightly buttered
baking dish. In a mixing
bowl, combine remaining
ingredients. Mix = well.
Divide mixture evenly on
top of the prepared toma-
toes. Broil 5 to 6 minutes
or until piping hot and
lightly browned. Serves 6
to 12.
BROWN SUGAR
STICKY BUNS
DOUGH:
1 pkg.dry yeast
1 ¢. milk, scalded (about
110 degrees)
> Cc. sugar
1t. salt
2 eggs !
1» c¢. melted shortening
41» c. all-purpose flour
FILLING: |,
1/3 c. butter, softened
1 c. firmly packed brown
sugar
2 T. cinnamon
4 ce. finely
pecans, optional
TOPPING:
1 c. butter
1 1/3 ec. firmly packed
brown sugar
4 t. It. corn syrup
Place yeast in mixing
bowl or food processor.
Add milk and sugar.
Process or beat until com-
bined. Add salt, eggs,
shortening and half of the
flour. Process or beat until
smooth dough forms. Add
remaining flour and com-
bine. It may be necessary
to knead in remaining
flour by hand. Place dough
in a buttered bowl, turning
to coat the surface. Cover
and let rise in warm place
until double, about 1 to 2
hours.
Meanwhile, prepare top-
ping. Melt butter in a
small saucepan. Add
brown sugar and corn
syrup. Mix well. Bring to a
rolling boil and take off
heat immediately. Do not
overcook. Pour topping
into two 9 x 13 inch pans.
Prepare buns. Punch
dough down. Divide in
half. Roll each piece out
into a 9 x 18 inch rectan-
gle. Spread with half of the
butter for filling. Cut each
roll into eighteen 1-inch
slices. Place rolls in pre-
pared buns. Cover and let
rise in a warm place until
doubled, about 1 hour.
Bake at 375 degrees for 20-
30 minutes or until golden.
Remove from oven and
turn immediately onto
sheet of foil. Let cool a bit
before serving or cool
completely before wrap-
ping for freezing. May be
frozen | for up: to two
months. Makes 3 dozen.
chopped
information.
F.D.I.C. up to $100.000.
Member F.D.|.C.
Brunch table
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Sundays Above,
Magee brunch table
left
Making your
house look
even bigger
If your house looks too
small and overcrowded,
there are little things you
can do. You don’t need to
renovate; redecorating or
changing the furniture in
your house may be just the
ticket, says Josephine
Kotch, Extension Home
Economist for Luzerne
County.
Plan your decor for the
entire house instead of just
one room. Carrying the
same color on wall and
floors from room to room
will create a feeling of
openess and spaciousness
rather than a cluttered
patchwork.
Place large furniture
against walls to leave
more space in the middle
of the room. You can also
expand a room by using a
mirror to. make it seem ®
Modify a bedroom to be
an extra family room,
study or TV room during
the day.
Summer is the best time
to sample the true bounty
of Pennsylvania agricul
ture, as mid July through
August brings the freshest,
most flavorful locally
grown fruits and vegeta-
bles to market
Pennsylvania is the
acknowledged leader in
direct farmer te consumer
marketing, a fact that is
evident during the peak
harvest season. According
to State Agriculture Secre-
tary Penrose Hallowell,
“Pennsylvania's nearly
2.000 direct farm markets
take on many faces: from
the large open air markets
in our towns and cities, to
roadside operations to
even simple tables on
farmers’ front lawns.
“But no matter which
market you choose, pur:
JOINS
ASSOCIATED
INTERNISTS
0f Wyoming Valley
Associated Internists of
Wyoming Valley are pleased
to announce that Dr. Daniel K.
Silverstein has joined them this
J month. Dr. Silverstein formerly
of New Jersey completed his
medical training at the New
Jersey College of Medicine,
and has recently completed a
Fellowship in Cardiology of the
University of California San
Francisco - San Francisco Vet-
erans Administration Medical
Center with a subspecialty in
Cardiac Catheterization.
Dr. Silverstein is Certified by
the American Board of Internal
Medicine.
chasing fresh produce
from a direct farm market
will assure you of fresh-
ness and superior flavor at
a very reasonable price,’
he said.
“That's why direct farm
markets have become an
important part of many
Pennsylvania consumers’
normal shopping routine.
Farmers across the state
have also found direct
marketing a plus. in pro-
viding a reliable outlet for
their products.”
Farm markets have a
unique advantage their
produce is picked the day,
sometimes within the
hour, that it is sold. Fruits
and vegetables picked ripe
enjoy a flavor that those
picked when still ripening
cannot match.
In addition, farm mar-
kets eliminate many costs
which might otherwise be
passed on to the consumer.
The farmer finds it profit-
able, while consumers pay
a reasonable price.
‘Farmers receive less
than 25 cents on each food
dollar normally spent on
fruits and vegetables.
Through direct marketing,
the farmer. reaps the
direct benefit of his work.
Through careful shopping,
consumers can save even
more at direct markets.
Prices can vary from one
stand to the next, even in
Superb Dining. a
sr
Wikes-Barre, Pa.
RISTORANTE
Specializing In. . .
European-American Cuisine
NOW SERVING
Mon. thru Sat. 5 p.m. to 10 p.m.
_S COCKTAILS ©
LUNCHEON HOURS:
Men. thru Fri. 11:30 a.m. to 2:30 p.m.
Soasre werwinss 824-3616
Robert P. Augustine. Ovmeor
the same large farmers’
market,” he said.
For those who enjoy the
outdoors, want exercise
and maybe even an educa-
tion, while getting the
freshest product possible,
Pick Your Own operations
are the answer. Approxi-
mately 600 of these opera-
tions. from Chester County
to Erie County. offer a
wide variety of fruits and
vegetables. Pick Your-
Own operations may offer
apples, cherries, peaches,
berries, beans and peas,
tomatoes and peppers, for
example
Hallowell said consum-
ers should ‘‘check with the
growers and’ markets in
your area, for exact dates
and hours of operation,
and for harvest periods.
Pick Your Own farms,
roadside markets and
farmers’ markets can all
be pleasant relaxed places
of business, but trips to
these markets call
courtesy and considera-
tion, especially at Pick-
Your Owns If you don’t
know how to pick an item,
just ask someone who
works at the farm. And
always be sure you know
which areas are open for
Pick Your Own. Other-
wise, you may pick the
farmer’s neighbor’s crops
or damage immature
produce. Bring your own
container if the farmer
requests it. and park your
car in any designated
grea. iis
Just about any product
grown or produced on
Pennsylvania's farms can
be found at direct farmer-
to consumer markets.
Beef, poultry, eggs, milk,
cheese and other dairy
products can all be pur-
chased from producers at
considerable savings.
‘Favor your neighbor
and buy Pennsylvania {ff
foods from our many
direct marketers,’”’ Hal-
lowell suggested. “A taste
of fresh Pennsylvania
farm produce will show
you why we say ‘Pennsyl-
vania Agriculture - We're
Growing Better!” ”
Roadside markets in
L.uzerne County are:
Dymond’s Farm Market,
RD 3. Box 240, Dallas;
vegetables, strawberries,
tomatoes, sweet corn,
apples.
Heller Orchards, Wap-
wallopen; apples, sweet
corn, honey, pumpkins,
cider, pears, plums.
Kirschner’s Farm, Box
58A, RD 3, Drums; vegeta-
bles, gourds, pumpkins,
Indian corn.
Nelson Y. Lewis, RD 1,
Pittston; apples, pears,
plums, concord grapes,
cider.
Arthur G: Ryman and
Sons, RD 1, Nescopeck;
potatoes, peppers, eggs,
sweet corn, beans, toma-
toes, fruit. »
You probably remember
the advice your mother
gave you refrigerate
salads made with mayon-
Extension Home Econo-
mist for Luzerne County,
says your mother was gen-
Although it is true that
mayonnaise is acidic and
can help preserve some
foods, the amount you nor-
mally use on a salad is not
enough to protect meat or
vegetables from bacteria
that can cause food poison-
ing.
Since meat, egg and veg-
etable salads are espe-
cially susceptible to sta-
phylococcus bacteria, they
should be refrigerated and
not left out in the room for
longer than an hour or
two.
Staphylococcus bacteria
is often the cause of food
poisoning and can cause
stomach cramps, vomit-
ing, nausea and diarrhea.
Take caution to avoid this
unpleasant aftermath of
your salad. he