|
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By JOAN KINGSBURY
Staff Correspondent
| government commodities.
In honor of National School Lunch
Week, the elementary cafeterias
throughout the Dallas School Dis-
trict held an “Eat Lunch With Your
Child Day” for parents. These days
coincided with the nationwide
School Lunch Week, Oct. 11 - Oct.
17.
The Dallas School District has
participated in the national pro-
gram since 1946, making it possible
to serve wholesome and nutritious
low-cost lunches to students every
school day. In keeping with the
national slogan ‘Programmed for
Power”, the Universal Menu was
served during the week-long cele-
bration: Power Source Burger, Veg-
etable Chips, Printout Potatoes,
Apple Bytes and Basic Milk. This
menu was the same lunch being
served in more than 90,000 schools
across the United States that week.
On the day I visited Westmore-
land Elementary School, the menu
consisted of honey baked chicken,
buttered whipped potatoes with
gravy, fresh lettuce leaf with slice
of tomato with dressing, pudding
pop and milk or juice.
Moms waited in line with their
children and sat with them while
they ate. Children who do not pur-
chase their lunches also were
allowed to eat with their parents or
a guest.
This year at the Intermediate
School, the deli corner has been
added to the menu. In addition to
the two regular entrees offered, a
student may choose a hoagie from
the deli, Pizza is also available
daily. To add variety, cookies, ice
cream and assorted chips are avail-
able both to students purchasing
it. These additions, presented in an
age group old enough to make wise
selections, increased school lunch
program participation 31 percent.
The use of government commodi-
ties is vital in keeping down the cost
of the lunch program.
According to Mary Reistetter,
ARA food service director, home-
made items like Cheese Biscuits,
Spaghetti with Meat Sauce, Raisin
Honey Drops and Triple Decker
Peanut Butter and Jelly Sandwich,
utilize cheddar cheese, ground
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down her very large yielding reci-
pes into one-family size.
CHEESE BISCUITS
V4 c. butter
Ys c. shortening
Y c¢. cheddar cheese
V4 c. parsley
4 t. dry mustard
2 T. salt
2% T. dry milk
2 c. flour
1%; c. water
Pour dry ingredients into mixing
bowl. Add butter and shortening.
Using dough hook, mix until mix-
ture is crumbly. Add cheese and
parsley. Gradually add water until
all dry flour has been absorbed. Add
enough water so dough is consist-
ency of drop biscuit mixture. Scoop
portions into fluted paper cups set
up on 18 x 26 sheet pans.
Bake at 425-450 degrees 10-12 min-
utes.
SPAGHETTI WITH MEAT
SAUCE
1 1b. spaghetti
1 gallon boiling, water
1T. oil
4 Ib. gr. beef
2 ¢. chopped onions
3 c. tomatoes
3 c. tomato paste
2 T. salt
2Y, t. garlic powder
Add: broken spaghetti to boiling
water and oil; stir unti it returns to
boiling. Cover and let stand 20
minutes. Drain.
Brown beef lightly. Add onions
and cook until onions are clear, but
not brown. Drain.
Add remaining ingredients;
simmer and season. Pour over
drained spaghetti.
RAISIN HONEY DROPS
34 c. honey
3 ¢. sugar
3, ¢. margarine or butter
1 egg
2 c. flour
1t. salt
1 t. cinnamon
15 {. baking soda
2 c. oatmeal
1 ¢. raisins
1 c. chopped nuts
Cream honey, sugar, butter and
egg. Sift together dry ingredients.
Add to creamed mixture. Add oats,
raisins and nuts.
Drop by teaspoonfuls on greased
cookie sheets. Bake:rat 375 degrees
for 12-14 minutes or until lightly
browned.
Yield: About 4 dozen cookies.
TRIPLE DECKER PB&J
SAND WICH
3 slices of white or whole wheat
bread
2 T. of your favorite jelly or jam
2 T. peanut butter, smooth or crun-
chy
Take first bread and spread it
with jelly or jam and one tablespoon
peanut butter. Cover with second
slice of bread. Then spread remain-
ing jelly or jam and peanut butter
on top of second slice of bread.
Cover with third slice of bread. Cut
diagonally into two pieces. Varia-
tion, use peanut butter and honey or
cream cheese and jelly.
Talking over lunch
MARINE PFC. MICHAEL J.
SHEMO, son of Mildred and John t.
Shemo of 146 Shadetree Road, Shav-
ertown, recently participated in
exercise “READIEX 83-5” off the
coast of Southern California.
He is a member of 9th Marines,
1st Marine Division, Camp Pendle-
ton, Calif.
During the exercise, a life-fire
operation was conducted on San
Clemente Island which included
mortar, artillery and Naval gunfire.
SEN
MARY
AN
7
/
|
TAYLOR
Trucksville
696-2818
-0-
CAPT. JOSEPH J. LAWRENCE,
son of Andrew F. and Margaret E.
Lawrence of 17 Maltby Ave., Swoy-
ersville, has graduated from the
U.S. Air Force aerospace medicine
course at Brooks Air Force Base,
Texas.
Now trained in specialized aero-
istrative procedures of the Air
Force Medical Service, the officer is
being assigned for duty at Tinker
Air Force Base, Oklah., with the Air
Force Hospital.
The captain received his docto-
rate in 1982 from Philadelphia Col-
lege of Osteopathic Medicine.
-0-
AIRMAN DAVID E. HALL,
grandson of Myrtle Rogers of Rural
Route 2, Dallas, has graduated from
the U.S. Air Force pharmacy spe-
cialist course at Sheppard Air Force
Base, Texas.
Graduates of the course learned
how to prepare, analyze and dis-
pense medicine and chemicals, and
earned credits toward an associate
degree in applied science through
the Community College of the Air
Force.
Hall will now serve with the U.S.
Air Force Hospital at Pease Air
Force Base, N.H.
He is a 1981 graduate of Lake-
Lehman High School.
-0-
MARINE LANCE CPL. MAR-
YANN T. AFFLEKBACH, daughter
of John F. and Anne M. Muir, Box
208, Dallas, has been promoted to
her present rank while serving with
2nd Force Service Support Group,
Camp Lejeune, N.C.
Saturday til 6
School
menus
Following are school menus for
the upcoming week.
WEST SIDE TECH
Oct. 24 - 28
MONDAY - Ham patty on soft
roll, honey glazed carrots, fresh
fruit, peanut butter cookies, milk.
TUESDAY - Italian meat balls,
buttered peas, chilled fruit juice,
Tech squares, milk.
WEDNESDAY - Fresh relish cup,
grilled cheese, potato puffs, choco-
butter frosting, milk.
THURSDAY - Beef-a-roni, grated
cheese, creamy cole slaw, pan roll-
butter, fruited jello, cookies, milk.
FRIDAY - Pizza twins, tossed
salad, choice of dressing, chilled
fruit, milk:
LAKE-LEHMAN SCHOOLS
Oct. 24 - 28
Senior High School
MONDAY - Hamburg or tuna-let-
tuce on bun, French fries or small
salad, applesauce, donut, milk.
TUESDAY - Early dismissal - Hot
dog or kielbasi on bun, sauerkraut,
vegetable soup-saltines, pears, milk.
WEDNESDAY - Meatball hoagie,
corn’ chips, green beans, pineapple
tidbits, milk.
THURSDAY - Turkey-gravy,
mashed potatoes, honey buttered
carrots, roll-butter, ice cream, milk.
FRIDAY - French bread pizza,
lettuce-dressing, potato chips, fruit
cup, milk.
Junior High & Elementary
MONDAY - Mini ravioli w-meat
sauce, green beans, Parker House
roll-butter, pineapple tidbits, milk.
TUESDAY - Early dismissal - Hot
dog on bun, cheese squares, vegeta-
ble soup-saltines, peaches, milk.
WEDNESDAY - Meatball hoagie,
corn chips, buttered peas, pudding,
milk.
THURSDAY - Turkey w-gravy,
mashed potatoes, cranberry sauce,
honey buttered carrots, roll-butter,
ice cream, milk.
FRIDAY - French bread pizza,
lettuce-dressing, potato chips, fruit
cup, milk.
DALLAS SCHOOLS
Oct. 24 - 28 j
MONDAY - Cheeseburger on
enriched bun or tom turkey bar-b-
que on enriched roll, oven baked
tator tots, rosy applesauce, Bonus:
Pretzel rod, choice of milk and
juice.
TUESDAY - Sauteed pierogies w-
onions or chili w-slice of corn bread-
butter, buttered steamed carrots,
chilled pineapple, choice of milk
and juice. c
WEDNESDAY - Italian spaghetti-
meatballs, Italian: bread-butter or
Garlic bread in Jr. and Sr., or cold
meat hoagie (w-lettuce, tomato),
mixed green salad w-dressing,
bonus: chocolate chip cookie, choice
of milk and juice.
THURSDAY - Oven baked chicken
or pork bar-b-que on enriched bun,
buttered whipped potatoes w-gravy,
bonus: fruited gelatin w-topping,
choice of milk and juice.
FRIDAY - Dallas cheese pizza (2
slices) or triple decker peanut
butter-jelly club sandwich w-cheese
stix, vegetable soup, sliced pears,
choice of milk and juice.
(ered)
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Sunday 1210 5
829-3764
Around
town
DR. AND MRS. WILBER B.
0-
AMERICAN LEGION AUXIL-
Officers installed were president,
second vice
carelli; sergeant-at-arms, Jean
Hazletine.
Following the installation, a deli-
cious covered dish supper was
enjoyed by all.
-0-
KIM LAMOREAUX AND GINA
MAJOR are among the area Miss
Northeastern Pennsylvania Pageant
Contestants. Kim, a senior at Dallas
High School plans to further her
career in dance. Gina, a Drexel
University graduate with a bache-
lor’s degree in Merchandising and
Marketing, is employed as a public
relations manger for a Philadelphia
corporation.
-0-
BEST WISHES TO ROBIN TEM-
PLIN AND RONALD M. HUSICK
who were married Saturday in St.
Paul’s Lutheran Church.
Mr. and Mrs. Richard Templin,
Ohio, Mr. and Mrs. William Tem-
plin, Boulder, Colorado, Phillip
Templin, Oakmont, Pa. and Ralph
Templin, Denver, Colorado were
among those attending the wedding.
-0-
BEST WISHES to the following
couples who were recently married:
Lynn and Raymond Litz; Sandra
and Jerry Davis; Virginia and
George Nahas; and Linda and
David Hogoboom.
COLLEGE MISERICORDIA
recently honored the late George
Ruckno for his efforts as a college
board member. from 1962 to 1969.
Mary Siegel, Ruckno’s daughter,
who is Act 101 counselor at the
College accepted the award.
CONGRATULATIONS to Lisa
Sharon Guth and Drew Loren Kir-
schner who recently announced
their engagement, The couple are
planning a late winter wedding.
Miss Guth, daughter of Mrs.
Elaine Ansaldo and Paul D. Guth of
Philadelphia is a graduate of
Temple University. She is an
account executive for the Tollman-
Hundley Hotel Corporation.
Mr. Kirshner, son of Mr. and Mrs.
Sidmey Kirshner, Shavertown, is a
Summa Cum Laude graduate from
Mullenburg College, Allentown. He
is completing his fourth year of
Medical School at Thomas Jeffern-
son Medical College, Philadelphia.
Family
magazines
available
To meet the many needs and
concerns related to the family, the
Luzerne County Extension Family
Living Program is offering a vari-
ety of publications to interested
persons. These publications will be
offered throughout the year 1983 and
1984,
The Infant Series - deals with the
mental, physical and social develop-
ment of an infant from birth to two
years of age. Practical information
for first time parents. Please
include child’s birthday. Ther series
is mailed every 3-6 months until the
child reaches its second birthday.
Celebrate’ Your Family - is a
series of three publications. It is
intended to help a family develop its
strength. The only two requirements
for celebrating your family are a
desire to do something that will
strengthen the family further and a
family commitment to set aside
time for ‘do together activities”.
This series offers a variety of pract-
ical activities. First mailing Novem-
ber.
Dear Parent newsletter - deals
with a variety of subjects and activ-
ities to help a parent and child
develop-maintain a good relation-
ship and open communications.
Mailed monthly starting November.
Handling fee $1.00 for 12 copies.
Celebrate Your Marriage -
focuses on eouples in the middle
years. Couples are committed to
having the best possible life
together. In the middle years, some
| may be facing important transitions
{ that need special attention to keep a
marriage growing. Ther series of
four is designed to help people
identify and build on the strengths
of a marriage at mid-life. First
mailing - November.
To order your subscriptions, mail
list of publications and handling fee
where specified along with your
name, address and zip to PSU
Cooperative Extension Service, Luz-
erne County Courthouse Annex, 5
Water St., Wilkes-Barre, PA 18711
or cal’ 825-1701, Hazleton 459-0736,
ext. 701.
.