By JOAN KINGSBURY
! Staff Correspondent
In today’s kitchen, there is no end
¥ to the number of gadgets that make
cooking easier. Pasta machines,
blenders, food processors all make
- preparing homemade foods easy
and fun. This week, I am concen-
| trating on Food Processor Cooking.
I am just recently acquainted
with food processor cooking, having
received a food processor for Christ-
mas. It didn’t take me long to
realize that chopping vegetables for
soup by hand, finely chopping nuts
by hand or making crumbs. for a pie
crust is really tedious work. With a
| food processor, just a flick of the
switch and you have chopped vege-
tables, ground nuts or ginger snap
crumbs in minutes.
Needless to say, my family has
been enjoying food processor dishes
daily. I have made homemade may-
onnaise (a real hit), Curry Cheese
Ball, stuffed mushrooms, a wide
variety of foods with the help of my
food processor.
Not only does a food processor
chop, but it mixes dough and kneads
it, whips cream, and crushes ice,
too.
I have chosen five recipes that
are easy to prepare. Curry Cheese
Ball is nice when entertaining.
Sharp cheddar cheese and cream
cheese are combined with garlic,
shaped into a ball, then rolled in a
~ combination of chili powder and
curry powder. Curry Cheese Ball is
great served with assorted crackers
or melba toast rounds.
For a delicious fruit salad dress-
ing, try Poppy Seed Salad Dressing.
This makes one and two third cups
of dressing which can be stored in a
covered container in the refrigera-
tor.
For special occasions, or just for
a change from the usual supper
menu, try Crab Bisque, a creamy,
flavorvul soup. This thick bisque is
flavored with dried dill weed,
nutmeg, dry sherry and parsley.
Using a 7% oz. can of crab meat,
BN
this recipe yields 4 main course
servings or six first course appe-
tiser servings.
Frozen Yogurt Pie with Gingers-
nap Crumb Crust is a delicious
dessert. The Crumb Crust is extra
easy to make since you make the
crumbs in your food processor. The
pie filling is made by combining
cream cheese, plain yogurt and
honey. Freeze this pie for 4 to 5
hours, then allow it to stand at room
temperature 15 to 20 minutes until
serving time. Frozen Yogurt Pie is
delicious served with cold sliced
peaches, strawberries or crushed
raspberries.
CURRY CHEESE BALL
% 1b. sharp cheddar cheese
1-8 oz. pkg. cream cheese, softened
1 c¢. pecans or walnuts
1 T. chili powder
1.T. curry powder
2 cloves garlic, cut into pieces
Lock bowl in position and insert
shredder disc. Cut cheese to fit
chute and grate at fast speed.
Remove shredder disc and cheese;
set aside. Lock bowl in position and
insert steel blade. Cut cream chese
into several pieces. Place in bowl
with garlic. Process to blend at a
medium speed. Push down from
sides of bowl severasl times during
processing. While continuing to
process at same speed; add nuts
and grated cheese. Process until
nuts are chopped and mixture is
well blended. Remove from bowl
and shape in 12 to 14 inch roll. Chill
several hours. About one hour
before serving bring roll to room
temperature (1 hour) and roll in
mixture of the curry and chili pow-
ders. Serve with crackers or toast
rounds. Makes 1% Ib. cheese ball.
POPPY SEED SALAD ‘DRESS-
ING
5 sm. onion, peeled and halved
1 t. dry mustard
1t. salt
1/3 c. cider vinegar
1 c. vegetable oil
1%» T. poppy seed
Lock bowl in position and insert
steel blade. Place onion in bowl and
process at a low speed until finely
LARRY RUABOE aire rrsnsininrasssnes PRESIDENT
JIM LARSEN ........~......5 ARR VICE-PRESIDENT
JIM SNYDER ..... Rasen ngs abe AAG Nadas SECRETARY
JOHN DILLON =... .........c initia, TREASURER
bo The members of the Back Mountain Kiwanis Club enjoy both
service and fellowship.
chopped. With spatula push onion
down into bowl. Combine the vine-
gar with mustard and salt. With
processor runnign at a low speed,
pour ingredients through the chute
and process for 10 seconds. At same
speed slowly pour oil through chute,
until dressingis thickened, about 30
seconds. Remove cover and sprinkle
poppyseeds on top of the dressing.
Cover, and process at a low speed
until blended, about 5 seconds.
Makes one and two thirds cups.
Store in covered container in the
refrigerator. This dressing can be
used with any fresh fruit salad.
CRAB BISQUE
1 clove garlic
1 sm. onion, peeled, quartered
1» green pepper, quartered
1 sm. carrot
1 T. butter
1-7% oz. can crab meat, cartilage
removed
1% c. milk
1 t. dried dill weed
1t. salt
5 t. cayenne
Is t. nutmeg
Ls t. pepper
V5 ¢. heavy cream
2 T. dry sherry, optional
Sprigs of parsley or dill for garnish
Lock bowl in position and insert
steel blade. Place garlic, onion and
green pepper in bowl. Process at
medium speed, about 5 seconds or
until chopped. Remove from bowl to
medium skillet containing butter,
insert shredder disc. Lock cover in
place and at a high speed push
carrot through chute to grate. Add
carrots to other vegetables in skil-
let. Saute cooked vegetables,
undrained crab, milk and seasoning
in processor bowl. Cover and
process at a low speed until smooth,
puree. While processor is running,
slowly pour cream and sherry
through chute and process until
soup ‘is smooth. Chill thoroughly.
Garnish with parsley or dill before
serving. Makes 4 main course serv-
ings or 6 servings as a first course
appetizer.
Kitchen magic
Dallas Post/Joan Kingsbury
FROZEN YOGURT PIE
1-9 inch ginger snap crumb crust
2 pkg. (8 oz. each) cream cheese,
softened and cut into pieces
2 containers (8 oz. each)
yogurt /
Yo ¢. honey
Lock bowl in position and insert
steel blade. Add pieces of cream
plain
at high speed until smoothly
blended. Pour into crumb crust.
Cover and freeze until firm, 4-5
hours. Let stand at room tempera-
ture 15 to 20 minutes before serving.
Garnish with ginger snap crumbs
and serve with cold sliced peaches,
strawberries or crushed raspber-
ries. Makes 8 to 10 servings.
CRUMB CRUST
22-24 graham cracker squares,
vanilla or chocolate wafers or
ginger snaps
1/3 c. sugar
1/3 c. butter, softened
Lock bowl in position and insert
steel blade. Break the crackers into
bowl and process at a medium
speed using momentary action until
Register For
crumbed. Add the sugar and butter.
Process at medium to blend. Pour
the crumb mixture into an 8 or 9
inch pie plate and press firmly over
the bottom and sides. Bake in a 350
degree oven 8 minutes or until
lightly browned. Cool completely
before filling. Makes one 8 or 9 inch
pie shell.
5G
: 59 Welcome
The recent arrival of the newest
member of your household is the
perfect time to arrange for a
WELCOME WAGON call.
I’m your WELCOME WAGON
representative and my basket is full
of free gifts for the family. Plus lots
of helpful information: on the
special world of babies.
Call now and let’s celebrate your
baby. 675-0350
Hetomed gn
REESE PELTON
Tar she tnt hha PRESIDENT
int 1st VICE PRESIDENT
ashy 2nd VICE PRESIDENT
Ssakin se Se es SECRETARY
Chast li har TREASURER
tutorial services to school
at Pickett’s Charge.
KIWANIS
69TH
to the community. The club provides, free of charge, the use of walkers and
wheelchairs to those people in need of them. When the walkers and
wheelchairs are returned, the members refurbish them and they are made
ready for use again.
Boy Scouts, Girl Scouts and Little League have received financial
assistance from the club and, during the past holiday season, club members
helped feed 200 needy people as turkey dinners with all the fixings were
offered at the St. Vincent DePaul Soup Kitchen. The club also sponsored
Christmas parties for approximately 600 people in area nursing homes.
The Daiias Kiwanis Club also works closely with the Special Olympics and
sponsors the Annual Halloween Parade in the Back Mountain.
On the agenda of upcoming events of the Dallas Kiwanis Club is a Stage
Band Festival to be held in March at Wilkes College. The festival will be a
competition between local high school and college students and participation
will be by invitation only, Jerome Campbell, director of music at Wilkes
College, will assist in this project.
The club will again sponsor the Awareness Festival in April at the Host
Motel in Wilkes-Barre.
The annual money-raiser of the Dallas Kiwanis Club is a one-day circus
which is held at the Dallas Township Athletic Field. All monies which the club
raises during the year are used toward community projects during that same
year.
The club’s 40 members meet every Wednesday at the Irem Temple Country
Club. Currently in the middle of its membership drive, the club welcomes any
and all new members.
BALUT'S FURS
65 W. Market St.
Wilkes-Barre, Pa.
822-1451
IGA FOOD MART
Dallas Shopping Center
Dallas, Pa.
675-3051
PIZZA PERFECT
16 Carverton Rd. Heather Highlands
Trucksville, Pa. Inkerman
696-2100 696-3888 655-2352
BRYANT
THE BIKE
KING '
338 Wyoming Ave., Kingston, Pa.
287-7024 675-2447
BRYANT’S
MOBILE
HOMES
REP. FRANKLIN COSLETT
1265 Wyoming Avenue
Forty Fort, Pa.
288-3990
GRANNIE ANNIES CRAFTS
I sn. poze!
675-1311
WINTERS
PERSONAL CARE HOME
Tunkhannock Highway
Dallas, Pa.
675-5108
INDIAN JOE EAGLE
LEATHER SHOP
270 Scott Street, Wilkes-Barre, Pa.
822-4275
Leathercraft & Western Wear Shop
Variety of Western Apparel
JACK'S COLLISION SERVICE
Expert Body Work
R. West 6th Street
West Wyoming, Pa.
693-0444
MAPLE HILLS
NURSING HOME
Lehman, Pa.
iol 675-1787
ECKERT'S
POWER EQUIPMENT
Route 309, Dallas, Pa.
675-1339
Lawnmowers, Tractors, Chain Saws, String Trimmers
ROWLANDS APPLIANCE
CENTER
Pierce Street
Kingston, Pa. 287-0478
With Best Wishes
From Your Friends At
WILKES COLLEGE
TAFT'S MARKET
SNOWDON FAMILY
LUZERNE NATIONAL BANK
118 Main St. 801 Main St.
GROTTO PIZZA
LER FUNERAL DIRECTORS To F
Harveys Lake, Pa. Since 1908 Luzerne, Pa. Swoyersville, Pa. Harveys Lake, Pa.
639-5216 Shavertown, Kingston, Wilkes-Barre 288-4511 287-1141 639-1264
675-3333 MEMBER F.D.I.C.
MUSSELMAN JEWELERS
Wyoming Valley Mall
Wilkes-Barre, Pa.
829-0882
PEGGY STRAIGIS
BEAUTY SALON
11 Garbutt Ave.
Dallas, Pa.
675-2053
Experience working for you
MEMBER F.D.I.C.
NATIVE TEXTILES
Memorial Highway
Dallas, Pa.
875:2123
DALLAS AUTO PARTS
688 Memorial Highway
Dallas, Pa.
675-2143
DALLAS EXXON
SERVICE STATION
(Across from the Dallas Shopping Center)
Memorial Highway, Dallas, Pa.
675-3336
FIRST EASTERN BANK
alias, Pa.
675-5241
DYMOND FARM MARKET
& BAKERY
Shavertown, Pa.
675-1696