Re a
Staff Correspondent
For everyone, New Year’s Eve is
party time. Out with the old and in
with the new. Whether you plan a
sit-down dinner for your guests or
serve a snack buffet, your party can
be successful and fun for all, the
hostess included.
When planning a party, organiza-
tion is really the name of the game.
Keep these tips in mind when plan-
ning your party. How many guests
can you comfortably handle? Keep
in mind the capacity of your home.
Note the type and amount of equip-
ment you have to use. Choose dishes
that can be prepared the day
before. Keep your budget in mind -
you can have a lovely ‘party and
keep within your budget by careful
planning.
Since our house has a small
dining room and living room, a
buffet is the ideal form of entertain-
ing for me. During the holidays
when everyone seems to be con-
stantly eating, I usually serve hors
d’oeuvres, chips, assorted crackers,
fresh vegetables and dip. For sweet
treats, I serve my Christmas cook-
ies, homemade fudge and fruitcake.
If you are planning to serve
snacks, here are several recipes you
may find useful.
Nibble Mix is nice to serve to both
adults and children. This recipe
makes a large quantity, so it is
ideal for the holiday season. Nibble
Mix stores well; it can be kept in
weeks. Nibble Mix is a nice snack to
serve year round, especially as an
after school snack. :
Prairie Fire is a favorite of those
who like Mexican food. This hot
corn chips. Keep Prairie Fire hot
over hot water to insure the best
flavor.
Ham-Cheese Logs are easy to
prepare and can be made a day
ahead. A combination of cheddar
cheese, cream cheese, deviled ham,
and pitted ripe olives, Ham-Cheese
Logs are served with assorted
crackers.
Hot Cheese-Chive Dip is flavored
with white wine, dry mustard and
snipped chives. Served with tris-
cuits, Hot Cheese-Chive Dip is a
SEAFOOD SALADS SOFTSHELL CRAB
nol si NO COVER CHARGE - NO MINIMUM CHARGE
> v NO INCREASE IN PRICES!
en RING IN "THE NEW YEAR" 1984 - WITH YOUR FRIENDS
{i | HATS, NOISEMAKERS AND A GOOD TIME FOR EVERYONE -,
FRESH FRESH FRE SH
pve SHRIMP CLAMS or MUSSELS HARDSHELL CRABS
E i S 5 0 THF H FAILS WITH FRE H BES
ror $2.95 Mocs $3.75 00k $2.95 Me co saw $3.75 oroEr $2.95 Mo dnrcan $3.75
WE SERVE MAIRE LOBSTERS SCALLOPS DEVILED CRAB CLAMS HADDOCK T BONE STEAKS
STUFF LOBSTER STUFF SHRIMP. CRAB CAKES OYSTERS HALIBUT MY STRIP STEAKS
DAILY LOBSTER TAIL FRIED SHRIMP SNOW CRAB MUSSELS STUFFED FLOUNDER | £1LET MIGNON
FRIED LOBSTER SHRIMP SCAMPI KING CRAB SEA LEGS SALMON CHICKEN
DINE IN - or - out LOBSTER IN BUTTER | FROG LEGS CRABMEAT FRIED CLAMS SWORDFISH CHOPS
COMBO DINNERS HAM
real cheese lovers party snack. If
the dip becomes too thick, thin it
with a little more milk and add a
dash more of dry mustard.
Make: a toast to the New Year
with Champagne Punch. A blend of
champagne, triple sec, maraschino
syrup, lemon juice and club soda,
Champagne Punch is a delicious
party drink.
Bringing in the New Year is
celebrated in various ways. In some
homes, the room is swept, sweeping
the old year out the door; some
signal the arrival of the New Year
with a gunshot or firecrackers,
some just toast in the New Year.
However you celebrate, best wishes
for a Happy New Year.
NIBBLE MIX
6 c. bite-sized corn chex
3 c. pretzel sticks
1/3 oz. can chow mein noodles
Y» c. butter or margarine, melted
% c. grated Parmesan cheese
1 T. garlic salad dressing mix
In 13x9x2 inch baking pan, heat
corn chex, pretzel sticks and chow
mein noodles at 300 degrees until
warm, about 5 minutes. Remove
from oven. Pour melted butter over
mixture; sprinkle with cheese and
dry salad dressing mix. Stir well.
Return to oven and heat 15 to 20
minutes more. Makes about 12 cups.
PRAIRIE FIRE
4-16 oz. cans red kidney beans
¥ c. butter or margarine
8 oz. Provolone cheese, shredded (2
\
till blended. Beat in deviled ham;
stir in chopped olives. Chill. Shape
into two 8-inch long longs. Roll in
pecans. Serve with crackers. Makes
HOT CHEESE-CHIVE DIP
1-8 oz. pkg. cream cheese, softened
4 oz. sharp process American
cheese, shredded, 1 c.
Ys ¢. dry white whine
2 T. milk
1 T. snipped chives
Vy t. dry mustard
Shredded wheat wafers (Triscuits)
In saucepan, heat and stir sof-
tened cream cheese and shredded
American cheese over low heat till
blended. Stir in dry white wine,
milk, chives and dry mustard. Pour
into small chafing dish, adding:
more milk if mixture becomes too!
thick. Serve with shredded wheat:
wafers. Makes 1 2/3 cup. :
CHAMPAGNE PUNCH
1 c. lemon juice
3 t. powdered sugar
1 bottle maraschino syrup
% bottle Triple Sec
pt. brandy
qt. champagne
1 gt. club soda :
In a large bowl, combine lemon
juice and powdered sugar. Mix thor-
oughly until sugar dissolves. Add
maraschino syrup and triple sec,
then brandy. Put in ice mold. Pour
a quart of champagne over ice. Just
before serving, add club soda.
| DY
CL.
CRABS EL iy TAKE-QUIS | us ovstens |, JRESH FROZEN FISH |, 16 one third c. finely chopped hot DY N DS EF A A
ii | TI, AlISTRALIAY MUSSELS | msmanssiel peppers
JUMBO'S - COLOSSALS AML Me ct ark S58 per Sth LOBSTER TAILS | sycuer or SWORD 4 SALI 9'T. minced onion
SNOW CRAB CLAWS $6.99 Ib.
KING CRAB LEGS $9.75 Ib.
BACKFIN CRAB MEAT $10.95 bh.
SPECIAL CRABMEAT $8.95 Ib.
LUMP CRAB MEAT $12.95 Ib.
CRAB FINGERS $6.25 Ib,
RAW CRAB CAKES $7.19 each
DEVILED. CRAB IN SHELL $2.99
SOFT SHEL CRBAS “i 75 each
CRAB SALADS $4.25 each
7 or. TAIL $5 99 each
7'2 01. $6.59 each
8 oz. TAIL $6.99
8'2 o1. TAIL $7.59 each
9 oz. TAIL $7.99 each
9% o1. TAIL $8.59 each
10 oz. TAIL $8.99 each
1012 or. TAIL $9.59 each
11 oz. $9.99 each
12 or. $10.59 each
12, o1. $10.99 each
16 oz. TAIL $13.59 each
20 oz. & Up $15.99 8 Up
WHOLE LOBSTER
1 Ib. WHOLE LOBSTER
RAW $5.99 COURED $7.25
1%; Ib. WHOLE LOBSTER:
RAW $8.99 COOKED $10.85
EX LARGE $8.591b.-542 95 per Sib.
JUMBO $8.991b..544.95 per Sih
COLOSSAL $9.391b..$46.95 per Sib.
ONE STEAMED ORDER $3.75
with French Fries & Cole Slow $4.50
BUCKET OF
DOUBLE STEAMED ORDER $6.75
with French Fries & Cole Slaw $7.50
25 RAW OYSTERS $4.95
50 RAW OYSTERS $9.75
50 RAW CLAMS $6.95 & Up
50 RAW LARGE CLAMS $9.95 & Up
Large bags also available wholesale prices
MAKO SHARK MEAT $3.29 Ib
RED SNAPPER FILET $3.29 Ib
TROUT $2.59
WHITING $1.35 Ib.
PERCH $2.89 Ib.
CATFISR 31.95 1b
SOLE FLORENTINE $2.29
BREADED STUFFED FLORENTINE $1.59 Tb
SEAFOOD COMBO $2.75 each
FLOUNDER FILET $2.59 1b
FLOUNDER STUFFED WITH
CRAB MEAT OR SHRIMP $2.99 each
BACULLA $3.29 th
SMELTS $1.49 1b
SQUID $1.89 1b
ELS $2.49 b
MACKEREL 89¢ fb.
Memorial Highway, Lower Demunds Rd.
Shavertown © Phone 675-1696
NY
pL How ‘bout a funnel cake kit
or a nice fruit basket?
2 cloves garlic, minced
Corn chips or tortilla chips
Drain beans, reserving two thirds
cup liquid; mash. In saucepan com-
bine beans, reserved liquid, butter,
cheese, peppers, onion, garlic and
» t. salt. Heat and stir until hot.
Transfer in chafing dish; place over
hot water. Serve with chips. Makes
6 cups. For a smaller party cut
recipe in half.
HAM-CHEESE LOAF
4 oz. sharp cheddar cheese, shred-
ded, 1 c.
1-8 oz. pkg. cream cheese
1-4% oz. can deviled ham
> c. chopped pited ripe olives
Y c. finely chopped pecans
Crackers
Have ‘cheddar and cream cheeses
at room temperature. In small
mixer bowl beat together cheeses
LESLIE FAY FACTORY OUTLETS
OPEN MONDAY 10-9
DRESS RIOT!
« Leslie Fay * Leslie Pomer
o LF. Petite » Stuart Randolph
NAT. ADV. TO 108.00
SALE PRICE
MORE AFTER-CHRISTMAS SPECIALS!
WOOL CO-ORDINATES
by HANNINGTON
NATIONALLY ADV. TO $100.00
SALEPRICE 17° fo *AT*°
COAT SALE
NAT. ADV.10 *220.00
SALE PRICE *3 2°" tO 87°
SASSON CORDUROY JEANS
NATIONALLY ADV. TO $32.00
SALE FRICE* TT *°
KATHRYN CONOVER
DESIGNER DRESSES
NAT ADV. TO $140.00
SALE PRICE *3 7 °°
broil OPEN MON. 10-9
SHRIMP SALADS $3.591b.-577 95 per Sib
LARGE BROKEN AND PEELED SHRIMP
$6.591b.-532.95 per 5b
ROCK SHRIMP $3 95 Ib
BREADED FANTAIL SHRIMP $4.291b
COOKED SHRIMP
BAG OF MEDIUM $2.75
BAG OF LARGE $3.25
BAG OF JUMBO $3.75
COLE SLAW $1.50 Pint $2.75 Quart
HOT SAUCE 35¢ 0 cup
$1.50 a pint 52.75 Quart
POTATO SALAD $1.25 pint
$2.50 Quart
Shop our large selection of
bulk foods, spices and baking
supplies...plus over 30 varieties
of jams & jellies. !
We now carry milk, eggs,
butter and other convenient
items.
As always, we have a fine
selection of produce and.are now
open 7 days a week. a
OPEN 9 A.M.
FRIDAY & SATURDAY
VIC-MAR'S
OUS SEAFOOD RESTAURANT ~~ EDWARDSVILLE, PA. FOR YOUR TAKE-OUT
FAMOU AND DINNER SPECIALS DAILY PHONE — 288-6606
CONVENIENCE
COMPLETE MENU 11 A.M. to 1:30 A.M. DAILY - SUNDAYS 12 NOON to 10 P.is.
TAKE HOME A REAL SEAFOOD TREAT - RAW or FRESHLY COOKED PACKAGED TODAY
OPEN 9AM NEW YEAR'S EVE AND OPEN AS USUAL NEW YEARS DAY
612-614 MAIN ST.
a
4. ,
¥
8
Lu 1340
WN
ANNOUNCE OPENING
OF DENTAL OFFICE
PRICES CUT
1g
| A]
OFF NAT. ADV. PRICES
OPEN MONDAY 10-9
SPORTSWEAR
SALE!!!
* PERSONAL
® PERSONAL PETITE
® PERSONAL II |
JUST REDUCED —- SAVE UP
10 69 % ore
NAT. ADV. PRICES!
NAT. ADV. $36°° to 1 00°
SALE PRICES
11>..539
Misses Sizes 8.15, Petite Sizes 4-14
Large Sizes 32-44
HENRY J. ZIELINSKI Jr., D.D.S. LOUIS J. MASTRINI, D.D.S.
Dr. Henry J. Zielinski, Jr. and Dr. Louis J. Mastrini announce the
opening of a dental office located at 691-693 Wyoming Avenue in
Kingston, Pennsylvania. This will be the doctors’ second location. Their
primary location is at 571 North Main Street in Plains, Pennsylvania.
Dr. Zielinski is a grduate of Pennsylvania State University and Temple
University School of Dentistry. While at dental school, he was a member
of the Pedodontic and Stomatognathic Honor Societies. He was a
member of the PSI OMEGA Fraternity. After his graduation in 1973, he
continued his studies in Oral Orthopaedics (temporal mandibular joint
dysfunction) and Orthodontics at the Long Island University while
maintaining an active practice. Presently, he is a candidate for
Fellowship in the 1984 class of the Academy of General Dentistry. He is
a member of the American Dental Association, Pennsylvania Dental
Association, Luzerne County Dental Society and Academy of General
Dentistry. He is also a member of the American Endodontic Society,
American Analgesia Association and American Equilibration Society.
Currently, he is a member of the Board of Directors for the Luzerne
County Dental Society and served as president of that society in 1981.
He is also a delegate for the Third District of the Pennsylvania Dental
Association. His recent television presentation on TMJ, which he did in
conjunction with the local dental society, was broadcast nationally for
PM Magazine.
Dr. Zielinski is the son of Mrs. Henry J. Zielinski, Sr. and the late Dr.
Henry J. Zielinski, Sr. He resides at Harvey’s Lake with his son, Henry.
BRECKENRIDGE SALE!
BRECKENRIDGE & BRECKENRIDGE PETITE
Wool & Wool Blend Co-ordinates
® BLAZERS
® BLOUSES
e SWEATERS
® SLACKS & SKIRTS
SAVE UP TO 60%
OFF NAT. ADV. PRICES
JUNIOR CO-ORDINATES
NAT. ADV. TO 68.00
Blazers Slacks
o Sweaters e Skirts
o Blouses «Tops
now *9%9,, 519°
FACTORY OUTLET STORES
Dr. Mastrini is also a graduate of Pennsylvania State University and
Temple University School of Dentistry. While at dental school, he was a
member of the Periodontal Society, Oral Surgery Society, American
Society for Preventive Dentistry, Stomatognatic Society and the Gold
Foil Study Club. He wa a member of the PSI OMEGA Fraternity.
Presently, he is a member of the American Dental Association, the
Pennsylvania Dental Association, the Luzerne County Dental Associa-
tion and the Academy of General Dentistry. He is also a member of the
American Endodontic Society and the American Analgesia Society.
Prior to entering private practice, Dr. Mastrini was employed by Rural
Health Corporation of Northeastern Pennsylvania as a clinical director of
the Freeland Dental Clinic.
Dr. Mastrini is married to the former Diane Doyle. They reside in
: i © "NARROWS SHOPPING CENTER Shavertown with their daughter, Leigh Ann.
LESLIE E FA EDWARDSVILLE, PA. The doctors offer a full fonge of jigvenive and corrective dental
services to their patients in a comfortable and relaxed atmosphere. Day
EYNON PLAZA and evening hours are available. For an appointment, please call 283-
STORE HOURS: MON.-SAT. 10-9 — SUNDAY 12-5
ROUTE 6 — EYNON, PA. 1596 in Kingston. In Plains, call 822-7312.