=
Cookbook
Everyone loves delicious, home
made soups and stews. They can be
robust enough to satisfy hungry
appetites or light and delicate
enough for lunch or supper fare.
This recipe for Broccoli and Ham
soup from a microwave oven cook-
book uses basic ingredients which
can be .easily obtained and takes
only 26 minutes to prepare. Bruns-
wick Slew traces its origins to
wh ate ver me at was available at the
time. Chicken is featured in this
hearty recipe, but you might want
to try turkey or beef as well.
BROCCOLI AND HAM SOUP
T'otal cooking time: 26 minutes
1 med. onion, chopped
I clove garlic, minced
2 T butter or margarine
2 ©. (10 0z.) diced, fully cooked ham
2-13% oz. cans chicken broth
2 ¢. chopped fresh broccoli or frozen
chopped broccoli
1-7% oz. can tomatoes, cut up
5c. water
12 ¢. elbow macaroni
Us t. ground nutmeg
Grated Parmesan cheese, optional
In rf casserole combine
onion, ge lie and butter or margar-
ine. Place in microwae oven
Cook onion for 3 minutes at HIGH,
till tender. Stir in ham, broth, broc-
coli, undrained tomatoes, water,
macaroni, and nutmeg. Cover.
Cook for 15 minutes at HIGH till
hoiling, stirring once to break up
frozen broccoli. Cook for 8 minutes
at MEDIUM till broccoli and maca-
roni are tender. Season to taste with
salt and pepper, if desired. Sprinkle
individual servings with Parmesan
cheese, if desired. Makes 6 serv-
ings.
. BRUNSWICK STEW
Total cooking time: 40 minutes
4 ¢. chicken broth
i
i
IHE DALLAS POST, WEDNESDAY, NOVEMBER 9, 1983 5
Broccoli ‘and Ham Soup, a satisfying meal for a hungry,
To can be whipped up in just 26 minutes in a microwave
oven
label and store in freezer.
To reheat, unwrap and return
soup to bowl. do not freeze soups
Medium Power and stirred fre-
quently to prevent curdling.
Brightening things up!
Dallas Post/Joan Kinasbury
containing flour or cornstarch
because these ingredients break
down and become grainy when
2 ¢. cubed cooked chicken
1-10 oz! pkg. frozen cut okra
1-10 oz. pkg. frozen baby lima beans
helps spruce up the cafeteria at 1-16 oz. can tomatoes, cut up
. Following are the cafeteria menus
that will be served in local school
districts during the following week:
WEST. SIDE TECH -
OTNOV pg ee
MONDAY - Sizzle ham on bun,
chilled pineapple,
TUESDAY - Taco! (lettuce-tomato-
cheese), buttered corn, chips,
peanut butter kisses, milk.
WEDNESDAY - Baked chicken,
buttered rice, seasoned peas, Angel
Flake roll-butter, pumpkin drop
cookies, milk.
THURSDAY - Italian meatball
with homemade sauce on hard roll,
chilled fruit juice, buttered green
beans, cheese cubes, chilled
peaches, milk.
FRIDAY - Grilled cheese, pickle
spears, tomato soup-crackers, cole
slaw, rainbow cake, milk.
‘DALLAS SCHOOLS
Nov. 14 - 18
MONDAY - Rainbow in Jr. & Sr.
Conferences.
TUESDAY - Chili with freshly
baked cornbread, or steamed hot
don on enriched bun w-celery stick,
AuGratin polatoes, | Bonus: “sugar
IIIA AAAI 2
WEDNESDAY - Italian cold meat
hoagie w-lettuce-tomato or cheese
burger on enriched bun, oven baked
marshmallows, milk or juice.
THURSDAY - Thanksgiving
dinner - Roasted young Tom turkey
w-giblet gravy, holiday stuffing,
2 ¢. chopped peeled potatoes
I5 ¢. chopped onion
1 t. salt
I» t. dried marjoram, crushed
iried rosemary, crushed
i ‘bay leaf
baked In a 4 or 5 quart casserole com:
bine all ingredients, stir well. Cover
and place in microwave oven,
pickle chips, potato puffs,
beans, pears, milk.
WEDNESDAY -
w-meat.
Parker House
pineapple tidbits. milk
THURSDAY Thanksgiving
Sliced breast of {urkey w
mashed potatoes-gravy,
buttered peas,
Early dismissal
sauce, green
beans. roll-butter. vegetables are tender, stirring once.
Remove bay leaf. Makes 8 servings
TIPS & TECHNIQUES
HEATING SOUPS - soups are
easily prepared and heated in a
variety of serving containers. Heat
canned ready-to-serve soups loosely
covered. Prepare desired canned
condensed soup in a measuring cup
dressing,
cranberry sauce
cream, milk
FRIDAY - Frencii bread pizza,
lettuce w-dressing, potato chips,
fruit cup, milk.
ice
buttered whipped potatoes, cran- Senior High School and heat uncovered. Packaged dry
berry sauce, Bonus: Thanksgiving MONDAY - Hamburg or chicken SOUP mix is quickly prepared in a
pie w- whipped topping, milk or patti on bun w-relish, potato puffs, Mug or serving bowl. Stir soups
juice. pickle chips, pears, milk. before serving
TUESDAY - Roast beef hero on FREEZING SOUP AND
FRIDAY - Cheese Pizza (2 slices)
or peanut butter-jelly sandwich,
chicken-rice vegetable soup, sliced
peaches, milk or juice. ‘Senior
Thanksgiving Buffet”
LAKE LEHMAN SCHOOLS
: Nov. 14 - 18
Junior High & Elementary
MONDAY - Hot dog on bun,
cheese squares, vegetable soup-sal-
tines, peaches, milk.
TUESDAY - Hamburg on bun,
Fall is the best time to establish a
new lawn, according to Jack
Harper, Penn State Extension
agronomist. There is less competi-
tion from weeds and the grass has
two cool seasons, fall and spring, to
develop an extensive root system
before the hot summer months.
Most turfgrass varieties in Pennsyl-
There are several important steps
to take to establish good turfgrass.
Begin by having the soil tested to
determine its lime and fertilizer
area to remove all debris and large
according to the soil test recommen-
dations. If you plan to apply com-
posted organic matter, spread it
Incorporate all of the materials
added to a depth of four to six
inches with a rotovator. You can
establish the final grade and
remove small stones by hand or
machine raking.
Select high-quality seed of a turf-
grass variety suited to your specific
climate and site. Divide seed into
cal seeder or spreader, sow one-half
of the seed in one direction and the
other half at right angles to the first
to assure complete coverage.
After seeding, rake or drag the
area lightly to cover the seed. Do
not cover the seed deeper than 1
inch. Roll the area lightly to firm
the soil around the seed.
Finally, mulch the area with
clean straw or marsh hay. You may
leave light mulches on to decom-
pose, but remove heavy mulches as
soon as the grass germinates. Water
the area during dry spells of 10 days
or more.
To help you become an expert in
all areas of lawn care, you can send
for a copy of Dr. Harper's cores-
pondence course titled, Lawn Care.
to get the course, you send $9.00
includinghandling, to LAWN CARE,
Dept. 5000, University Park, PA
16802. Make check payable to PENN
STATE.
bun w-relish, tri-tater, baked beans,
pineapple tidbits, milk.
WEDNESDAY - Meatball hoagie,
Nacho chips, green beans, apple,
REHEATING - Whether you've pre-
pared a double batch of your favor-
ite homemade soup or have smaller
portions of soup left over, you can
milk. Fe freeze it and reheat it quickly in the
THURSDAY Thanksgiving microwave oven.
dinner - Sliced breast of turkey w- : Hil ;
dressing, mashed potatoes-gravy, Line a microwave oven-safe dish
or soup bowl with a double thick-
ness of foil or clear plastic wrap or
use a heavy-duty plastic bag. Fill
with desired amount of soup. Freeze
until solid. Remove from bowl; seal,
buttered peas, cranberry sauce, ice
cream, milk.
FRIDAY - French bread pizza,
lettuce-dressing, potato chips, fruit
cup, milk:
ashion house
NAME BRANDS FOR LESS
VETERAN'S DAY SALE STARTS THURSDAY
SPECIAL GROUP OF NOVELTY SWEATERS, REG. $16.00 ............ SALE PRICED $5.00
BLUE & PINK OXFORD, PINSTRIPE SHIRTS, REG. $14.00 ...... SALE PRICED AT $5.00
SPECIAL GROUP OF NEW FALL
JUNIOR DRESSES, REG. $31.00 SALE PRICED AT $12.99
LADIES’ CORDUROY BLAZERS ........ «+s V2 OFF REG. $40 & $45 NOW $20 & $22.50
JORDACHE SKI JACKETS, REG. $55 ...... Sines thveressastaniesareusiansesnas NOW $29:90
LAYAWAYS INVITED -
: * HOURS: DAILY 9:30 to 8:30 4
Saturday til 6 (Across trom Bishop Hoban) Sunday 12 To 5
LYLE
FIER RE Wilkes-Barre
SAAN esI IN tae tasenrnsnrasts
HI ISoN@] do 8
OSCAR
ROTH JEWELRY
thawed. .
COOKING WITH CREAM -
soups are prepared with cream.
These rich soups can
cooked in the microwave oven on
cornstarch. Without a stabilizer,
these soups should bf cooked at
Eating nutritionally adequate
meals on a limited budget is a
challenge to many families today.
Higher costs for housing, utilities
and other day-to-day expenses,
along with increased unemployment
in many areas often leaves little left
over for groceries.
“Making Food Dollars Count” is a
new bulletin that may help, accord-
ing to Josephine Kotch, Extension
Home Economist for Luzerne
County. The bulletin has been devel-
oped by the U.S. Department of
Agriculture (USDA) Food and
Nutrition Service, based on a
nationwide survey of the food pref-
erences and nutritional shortecom-
ings of the diets of 4,400 low income
families.
‘‘Making Food Dollars Count'’
includes two weeks’ worth of menus
that reflect the food likes of the
families in the survey. Changes
were made only as needed to meet
nutritional guidelines and to keep
food costs down. it also includes
grocery lists and shopping tips as
well as recipes for some of the foods
in the menus. Tuna pizza, bean
COOKING DUMPLINGS - Dump-
lings make a hearty addition to any
soup or stew. Drop the dumpling
batter by spoonfuls onto a hot
bubbly mixture. Cover tightly and
cook, following recipe directions
until they are no longer doughy.
Dumplings will be light and tender,
but will not brown. To add color,
sprinkle with shredded cheese,
paprika or herbs.
tamale pie and spinach lasagna are
hut a few. All were tested by low
income families . with children and
their suggestions were included in
the final bulletin.
The meal plan has been designed
for an average grocery budget of
$58 a week for a family of four - one
adult and three children between
the ages of 3 and 14. An unusual
feature of “Making Food Dollars
Count” is its reliance on old fash-
ioned cooking skills and careful use
of leftovers, Kotch says.
Basically, the menus shift more of
the scarce food dollars to the pur-
chase of vegetables and fruits, grain
products, milk and milk products,
and dry beans and peas. These
foods are economical sources of
nutrients that were short in the
diets of many of the survey house-
holds - calcium, iron, magnesium,
zinc and folacin. )
For more information about how
to make food dollars count for you,
contact Luzerne County Cooperative
Extension Service office at 5 Water
St., Courthouse Annex, Wilkes-
Barre, PA 18711 or phone 825-1701 or
in Hazleton area 459-0736.
Bit
FURS
STORE LOCATION
Hotel Sterling
822-1451
OPEN DAILY 10t0 5
MON. & THURS il 8 PEM.