Ts repr
By JOAN KINGSBURY
.Statf Correspondent
tured many international ‘‘beau-
A display table held not only
Tables beautifully decorated with
native dolls from different coun-
‘tries, delicious ethnic main dishes
followed by luscious desserts, a
group of friendly women - that
describes the Dallas Junior
Women’s Club’s Annual Interna-
tional Covered Dish Dinner held last
Tuesday in the social rooms of
Prince of Peace Church.
Each table featured a centerpiece
depicting ‘a nationality. The punch
table was decorated in a Spanish
theme while the dessert table fea-
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| cultural items like a Mexican Hat,
| Wooden Shoes from Holland, a tea
cup featuring Prince Charles and
Lady Diana from England, Eskimos
from Iceland and a heart-shaped
wedding cake from Czechoslovakia,
but recipe cards for ethnic dishes,
too. The wedding cake from Czecho-
slovakia is one that is given guests
when they leave the wedding.
Wrapped in pink cellophane, it can
be kept indefinitely.
Dinner was a combination of the
most delicious foods including pigs
in the blanket, meatballs, haluski,
kielbassa in a spicy sauce. For
dessert, sherbet, which tasted great
on such a hot night, Chinese fortune
cookies, blueberry tarts, cookies,
yellow and chocolate cake and a
delicious butterscotch flavored pie.
Dally 12104 0m, 6108 p.m.
Sat. 12 10 5 p.m.
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FASHIONS
51 Lee Park Ave., Lee Park
Baby Welcome
The recent arrival of the newest
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fect time to arrange for a WELCOME
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Daily
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Coffee or a choice from several
different international teas com-
pleted the meal.
Following dinner, Peggy Harvey,
a club member, entertained those
present with slides of her trip to
Nassau and Bermuda on the cruise
ship, Rotterdam. Peggy’s descrip-
tion of the crystal clear water,
beautiful views and open air mar-
kets made everyone want to catch
the next cruise.
This annual event is only one of
the many activities enjoyed by
members of the Dallas Junior
Women’s Club. The Dallas Junior
Women’s Club is open to women
from ages 18-40. New members are
always welcome. The club performs
many community services like con-
ducting the fudge booth at the
annual library auction and award-
ing of scholarships each year to
several graduating seniors.
The club is presently in the
process of planning their 40th Anni-
versary Cookbook which should be
available in late November. The
book contains 100 recipes for a
variety of dishes. Special recipes
will be obtained from past presi-
dents of the club. In honor of the
anniversary, the cookbook will also
contain a brief club history.
Officers this year are president,
Kathy Oravitz; first vice president,
Carol Kristen; second vice presi-
dent, Patricia Peiffer; recording
secretary, Maryann Storz; trea-
surer, Elaine Hudak, corresponding
secretary Valerie Gianella.
Naturally, I collected some reci-
pes. Through the courtesy of Carol
Kristen 1 have, for our readers,
recipes for Japanese Shrimp and
Wild Rice; German Pork, Sauer-
kraut and Beer; Ponnukokur, Ice-
landic Pancakes; Picadillo Cubans,
Creative display
8 Post/Joan Kingsbury
Cuban Hash,
from India.
SHRIMP AND WILD RICE -
JAPAN
and Mint Chutney
1 ¢. wild rice
1'lb. shrimp
2 T. lemon juice
15 ¢. onion
4 c. butter
1 c. sliced mushrooms
1 can (10% oz.) tomato soup, undi-
luted
vc. light cream
Ys c¢. sherry
Cook wild rice according to pack-
age directions. Marinate shrimp in
lemon juice. Meanwhile, mix
remaining ingredients in a 2!» qt.
casserole.
Add rice and shrimp, including
696- 2951
1 696-1312
lemon juice. Cover.
Microwave 10 minutes. Allow to
rest before serving. Makes 8-10
servings.
PORK, SAUERKRAUT AND
BEER - GERMANY
4 pork chops, 1°’ thick
1, ¢. chopped onion
1-16 oz. can sauerkraut, drained
1t. caraway seed (optional)
1-12 oz. can beer
In an 8’ square dish arrange
chops with thickest meat areas to
edge and tails to center. Sprinkle
evenly with onion. Spread sauer-
kraut over top, sprinkle with cara-
way. Pour beer around chops.
Cover dish tightly with plastic
wrap, turning back one corner to
vent.
Microwave at medium 35-40 min-
utes, rotating dish '» turn after 17
minutes. Serves 4.
PONNUKOKUR ICELANDIC
PANCAKES - ICELAND
1 c. flour
2 eggs
5 ¢. milk
2-3 T. butter, melted
2 t. vanilla
Sift the flour into small bowl. Beat
the eggs and add half the milk. Stir
this mixture, melted butter and
vanilla into the flour. Add enough
more mile to make a batter of the
thickness of whipping cream. Cover
the bottom of a hot, lightly buttered
small (5 or 6) skillet with a thin
layer of batter by tilting the skillet
slightly. Brown lightly on both
sides. When baked spread one tea-
spoon of jam and a tablespoon of
whipped cream over each pancake.
Fold over and remove to a warm
serving plate. Serves 6.
PICADILLO CUBANS (CUBAN
HASH) - CUBA
1 1b. gr. beef
34 1b. pork, finely ground
2 t. salt
V, t. black pepper
1 c. dry sherry
5 ¢. olive oil
2 garlic cloves, finely minced
11g. onion
1 med. green pepper
Gi c. capers (> of 2Y%
/, ¢. pitted olives
; 1g. bay leaf
Dash oregano
1 can tomato paste
V5 ¢. raisins
1» ¢. blanched almonds
Mix beef and pork thoroughly
with the salt and pepper. Add 2 cup
sherry and let stand two hours.
Saute garlic, onions, green pepper,
capers and olives in olive oil in
heavy skillet until light brown. Add
meat and add remaining ingredi-
ents. Cook 1 hour over low heat.
Remove from heat, add '2 cup
sherry. Let stand 5 minuts. Nice
served with rice.
MINT CHUTNEY - INDIA
1 c. fresh mint leves, firmly packed
or % c. dried mint leaves
1 c. finely chopped onion
1 med. fresh tomato, finely chopped
4 T. lemon juice
us t. salt
dash of Tabasco Sauce
Wash the mint leaves then chop
until very, very fine. If using dried
mint leaves simply measure, then
combine with remaining ingredi-
ents. This is good served with lamb.
Youths complete
sewing course
Twelve youths recently completed
a five-day beginner sewing class
sponsored by 4-H.
Graduates were Jennifer and
Karen Dukes of Wilkes-Barre;
Rhonda Green, Wilkes-Barre; Amy
and Becky Hartwigsen, Bear Creek;
Vicki Knappman, Bear Creek;
Christine Kotyk, Wilkes-Barre; Alli-
son Mistivets, Bear Creek; Bridg-
ette Scott, Harveys Lake; Stacey
Smith, Bear Creek and Amanda and
Christy Tomascik, Forty Fort.
The instructor of the course was
Barbara Kosakowski, Luzerne
County Extension Home Economist.
Each person completed the follow-
ing projects, incorporating the skills
oz. bottle)
place mats.
For more information on the 4-H
clothing projects, contact Barbara
Kosakowski, Luzerne County Exten-
sion Service, Courthouse Annex, 5
a Thm nL
\ Water St., Wilkes-Barre, Pa. 18711
1 9 $ 3 Codi DAILY or call 825-1703 or 459-0736, ext. 703.
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