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America has been called the great
melting pot. During the late 1800’s/
and early 1900’s the arrival of immi-
grants from all parts of the world
helped to shape our culture. Each
regional area took on specific char-
acteristics according to the nation-
ality of its residents. Foods, too,
were a reflection of this blending of
cultures.
Beyond the Southern Mountains in
the area of Kentucky, residents
once boasted of the most fertile soil,
most salubrious climate and that all
the inhabitants were there because
of their love of liberty and independ-
ence. Wild game, country deer, elk,
black bear, rabbit, grouse were
abundant. Wild turkeys were said to
be so fat that they often crashed to
the ground when they attempted to
roost on a tree limb. Wild fruits and
berries, hickory nuts, walnuts,
blackberries and persimmons were
available everywhere. Corn was a
staple of the Shawnee, Algonquian
and Cherokeee Indians who lived
there.
This area was settled by mainly
English, Scottish, Irish and German
people. The first pioneers built
crude log houses. Although they had
a steady diet of meat and wild fruits
and nuts, wheat flour and salt were
scarce.
Food and drink were important,
the success of any pioneer get
together. Kentucky Burgoo was a
popular dish at all these important
events. Although originally named
for a British seaman’s thick oat-
meal porridge, Burgoo somehow
became transformed into a rich and
refined version of a hunter’s stew.
At large affairs, political rallies, a
church supper or a horse sale, crew
of chefs cooked burgoo outdoors in
huge iron kettles for nearly the
entire day. Our recipe for Burgoo
contains veal, chicken, tomatoes,
celery, potatoes, lima beans, and
fresh corn.
Following the Mississippi River
southward, New Orleans, the capital
of Creole cooking, is situated.
Creole cooking came about as a
result of the combination of French
and Spanish people, whose inter-
marriage created a mixture of the
two cultures. Seafood, onions, green
pepper and tomatoes were coin-
bined into a hot stew or gumbo.
Rice is the traditional side dish
served with Gumbo.
Desserts were of the finest in New
Orleans then, as they still are today.
Luscious Pecan Pie, puffy French
doughnuts called ‘‘nun’s sigh’”’
because they are so light and vel-
vety, fudgelike, patty shapped con-
fections composed of brown sugar,
butter and pecan nuts known as
pralines, ail were a perfect finale to
a delicious meal. After an elaborate
New Orleans dinner, a demi tasse of
black coffee was served. The prepa-
ration of this beverage involved
pouring hot, strong coffee over a
bowl of flaming brandy, sugar,
orange rind, lemon rind, cinnamon
and cloves. For the dramatic
moment the room would be dar-
kened. When the flames had died,
the brew was ladled into small
coffee cups and handed round to the
guests.
BURGOO
3 T. bacon fat, butter or margarine
2 lg. onions, diced into Y; inch
pieces
1 1b. boneless veal from shoulder,
trimmed and cut in 1'4 inch chunks
1-2% 1b. chicken, frying or roasting
type, washed and cut into eighths
1 1b. can stewed tomatoes with
liquid ~
21, 1. salt
V4 t. black pepper
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675-5211
1 t. cayenne (red) pepper
1 c. celery, washed, trimmed and
cut into 1-inch chunks
2 med. lg. potatoes, pared and cut
into 1-inch chunks ?
2 c. fresh lima beans or one 10-0z.
pkg. frozen baby lima beans
1% c. cooked fresh corn kernels or
one 12-0z. can vacuum packed
kernel corn, well drained
1 T. flour
Melt 2 tablespoons of fat in a
deep, heavy-bottomed 4 gt. stew pot.
Add onions and brown lightly.
Remove with a slotted spoon and set
aside. Add remaining tablespoon of
along with any bones saved from
the trimming and cook quickly at
high heat, stirring with a wooden
spoon, until meat loses its pink
color.
Add chicken, tomatoes, salt, black
and red pepper and celery. Return
onions to pot, cover it tightly,
reduce heat to low and simmer
about one hour or until chicken is
tender.
Remove chicken and add potatoes
and lima beans to stew pot. cover
and simmer about one-half hour or
until vegetables are done. After
chicken has cooled slightly, remove
meat in large chunks, discarding
skin and bones. Return chicken to
stew pot when potatoes and lima
beans are tender. Add corn.
To thicken stew liquid, put one
tablespoon flour into a small bowl.
Add 2 tablespoons cold water and
beat with fork or wire wisk until
perfectly smooth. Add 6 tablespoons
of hot stew liquid, blend well, return
mixture to stew pot and simmer
stew gently a few minutes until
liquid becomes thickened. Check
flavor, adding additional seasoning
if necessary.
Burgoo is just right served with a
or cabbage slaw and with hot corn-
bread or corn sticks. It can be made
a day ahead and tastes even better
when reheated. Serves 6-8.
SHRIMP GUMBO
2 c¢. shelled, medium-size, raw
shrimp, cleaned, washed
4 T. butter or margarine
1 med. onion, cut in ¥; inch dice
1 med. gr. pepper, cut in Y-inch
dice
2 c¢. okra, cut in 4 inch slices (use
fresh or a 10 oz. pkg. frozen okra)
1 1b. can stewed tomatoes, with
liquid
3% 1. salt
5 t. red (cayenne) pepper
i bay leaf
Clean shrimp well, removing
black thread running along back
and pat dry. Melt 2 tablespoons of
ihe butter or margarine in a large
deep skillet that has a cover. When
fat is sizzling, add shrimp and saute
quickly for 2 to 3 minutes, tossing
with a wooden spoon. Cooking
shrimp too long will toughen them.
Remove shrimp with a slotted spoon
and set aside in a bowl.
Add remaining 2 tablespoons of
fat to. skillet. Add onion, green
pepper and okra. Cook 5 minutes at
medium-high heat. Add tomatoes,
seasonings and bay leaf. Cover skil-
let and cook 25 minutes at low heat.
and serve.
Gumbo should be served over
boiled white rice.
PECAN PIE
PIE CRUST
1 c. sifted all-purpose flour
1 t. salt
21, T. vegetable shortening or lard
FOURTH ANNUAL
FESTIVAL OF CRAFTSMEN
f
166 South Sprague Avenue
Kingston, PA
Saturday, November 5 amt] p.m.
Sunday, November 6 11a.m. to 6 p.m.
DONATION $1.50 SNACK BAR
term as Luzerne County Recorder of
Deeds.
Castellino, a native of Pittston, has
held the post the past 16 years and has
been associated with the office 37 years.
He has filed for the Democratic Party
nomination for the post in the May
Primary.
Graduated from Pittston High School in
June, 1934, he attended Wilkes-Barre
Business College and became associated
with the Recorder's Office in January,
1940. He served there until 1964 and
then moved to the Prothonotary’s Office
as chief clerk. He spent 10 years as
deputy prothonotary.
Elected to four consecutive terms as an
alderman in Pittston, he left that office
when constitutional changes made the
system into the magisterial form where
only full-time persons could serve. He was
elected to Pittston City Council in 1966
and resigned two years later when he was
elected Recorder of Deeds.
Castellino served two years in the Navy
and held the rank of Petty Officer. He is
a charter member of the Greater Pittston
Ambulance and Rescue Service Associa-
tion, ond was u post president and
member of the board of trustees. He has
served os a member of the Pittston Lions
Club more than 25 years and is a past
president of the organization. He is a
member and former president of the
Montedaro Mutual Benefit Society of
West Pittston.
Married to the former Josephine Puma
of Pitiston, he has two sons, Joseph, an
attorney, and Frank, Jr., an accountant
and general manager of the Castellino
Insurance Agency in Pittston.
3 T. chilled butter
3 T. cold water
PIE FILLING
3 eggs
2 T. flour
2/3 c. dark brown sugar, firmly
packed
3 c. light corn syrup
V4 ¢. melted butter or margarine (14
stick)
1 t. vanilla extract
5 t. salt
1Y4 c. pecan halves or large broken
pieces
To prepare pie crust, combine
flour and salt in a medium-large
mixing bowl. With a pastry blender
or two knives worked in a criss
cross motion, cut in the vegetable
shortening and butter until texture
of the crumbs resembles coarse
bread crumbs. Add the water, one
tablespoon at a time, stirring with a
fork so that moisture is evenly
distributed. Mix vigorously until
large clumps are formed and with
fingers, gather dough quickly into a
ball. Place on floured board or
into a circle about 11 inches in
diameter. Fit pastry loosely into a
9-inch pie plate. With floured fin
gers, form a standing rim of dough
and pinch or flute it as desired. Set
oven at 425 degrees and place pie
crust in refrigerator while prepar
ing filling.
In a mixing bowl, beat eggs very
well with a wire whisk. Beat in
flour. Add brown sugar, corn syrup,
melted butter, vanilla and salt
blending each ingredient in with
whisk. Take pie crust from refriger
ator, distribute pecan halves on
bottom and pour egg and sugar
mixture on top.
Bake pie 10 minutes at 425
degrees. Then reduce oven heat to
325 degrees and continue baking pie!
for 30-35 minutes or until center is
firm when lightly pressed with
finger. Cool pie in oven, with heat
turned off and door slightly ajar.
Serve pecan pie at room tempera-
ture or chilled with whipped cream
if desired. As this pie is very rich,
cut small portions. Serves 8-10.
Jobs.
Listed here are the menus in area
schools for the following week:
LAKE-LEHMAN SCHOOLS
Nov. 2 - 11
Junior High & Elementary
WEDNESDAY - Tacos w-trim-
mings, buttered corn, ice cream,
milk.
THURSDAY - Beef stew over
noodles, pickled beets, Parker
House roll-butter, jello, milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, fruit cup, milk.
MONDAY - Bologna-cheese sand-
wich on wheat bread, minestrone
soup-saltines, applesauce, Tasty-
kake, milk
TUESDAY - Chili con carne, but-
tered macaroni, corn bread, pears,
milk.
WEDNESDAY - Sausage links,
buttered waffles w-maple syrup,
applesatice, orange wedges, milk.
THURSDAY - Early dismissal -
Cheese stuffed shells w-sauce, let-
tuce w-dressing, roll-butter,
peaches. milk
FRIDAY - Tuna hoagie or peanut
buiter-jelly hoagie, French fries,
cabbage salad, pineapple tidbits,
Senior High
WEDNESDAY - Turkey bar-b-q on
bun w-relish, French fries, apple-
sauce, cookies, milk.
THURSDAY - Chili con carne,
buttered macaroni, corn bread,
fruited jello, milk.
FRIDAY - Pizza or peanut butter-
jelly sandwich, potato chips, carrot-
celery sticks, pears, milk.
MONDAY - Ham patti or veal
parmesan on bun, French fries,
nrange wedges, Tastykake, milk.
TUESDAY - Tacos w-trimmings
or hamburger, buttered corn, ice
cream, milk. :
WEDNESDAY - Hot dog or Kiel-
basi ¢n bun, mashed potatoes,
sauerkraut, peaches, milk.
THURSDAY - Early dismissal -
Cheese clhiffed shells w-sauce, 'let-
tuce w-dressing, roll-butter, pears,
milk.
FRIDAY - English style subma-
rine fish w-tartar sauce, on bun or
bef pattie hoagie, French fries,
cabbage salad, pecan twirl, milk.
DALLAS SCHOOLS
COMPANY
TRION
AUREUS, INC.
BEVACO FOOD
LATALIA
REX SHOE
SUPERGREEN
ALLIED SERVICES
SUNSHINE MKTS.
*Partial Listing
Paid for by Re-Eie:
JOBS*
74
100
63
150
80
194
264
162
120
Nov. 2 - 11
WEDNESDAY - Baked lasagna or
pork bar-b-que on enriched bun w-
relish-carrot stick, Italian bread,
(garlic bread in Jr.Sr.), lettuce
wedge w-tomato, Bonus: peanut
cake, choice of milk or juice.
THURSDAY - Crispy taco (gr.
beef-cheese-lettuce-tomato) or
sliced ham-cheese sandwich w-
celery stick, corn, Bonus: jellied
Autumn Delight w-toppping, choice
of milk or juice.
FRIDAY - cheese pizza (2 slices)
or egg salad hoagie w-lettuce leaf,
turkey-rice vegetable soup, sliced
peaches, choice of milk or juice.
MONDAY - Hot dog on enriched
roll or Philadelphia cheese steak
hoagie, Boston baked beans, cherry
applesauce, Bonus: potato chips,
choice of milk or juice.
TUESDAY - meatball hoagie on
enriched roll or sauteed pierogies,
mix vegetables, orange smiles,
choice of milk or juice.
WEDNESDAY - baked macaroni-
cheese or turkey deli (sliced turkey-
cheese-lettuce on enriched bun),
beef noodle soup, pineapple tidbits,
Bonus: pretzel rod, choice of milk
or juice.
THURSDAY - Honey baked
chicken or triple decker peanut-
butter club w-cheese cube, buttered
rice, carrot stick, peach-pear
combo, choice of milk or juice.
Early dismissal.
choice of milk or juice.
WEST SIDE TECH
Nov. 2-11
cookies, milk. =
pudding-raisins, milk.
FRIDAY - Fresh relish cup, fish
on bun-tartar sauce, buttered green
beans, chocolate fudge cup cakes,
milk.
MONDAY - Frankfurters on roll,
cheese sticks, sauerkraut garnish,
chopped onions, French
banana cream tarts, milk.
TUESDAY - Wimpie on soft bun,
spiced applesauce, buttered peas,
chocolate chip oatmeal cookies,
milk.
WEDNESDAY Chilled fruit
juice, oval spice-cheese on seeded
crackers, chips, brownies, milk.
THURSDAY - Spaghetti-meat
sauce, grated cheese, tossed salad-
butter, fruited jello, milk. X
FRIDAY - Pizza, buttered vegeta-
ies, milk,
A consumer’s guide publication is
available to the public from the
Pennsylvania Pharmaceutical Asso-
ciation, the statewide professional
association of Pharmacists. Entitled
“About Your Medicines” this paper-
back book describes the uses, pre-
cautions, side effects, interactions
and brand and generic names for
the most frequently prescribed med-
icines.
This 400-page reference covers
current medical and pharmaceuti-
cal advancements, in practical lay
language, on over 200 commonly
used medicines
‘About Your Medicines” is being
ceutical Association, the nonprofit
Association of pharmacists, as a
service to the consumers in Penn-
Sylvania. The book is priced at $6.25
which includes shipping, postage
County is...”
October 17, 1983