{ / 3 t | Lent begins today waa ® Staff Correspondent Beginning with Ash Wednesday, Christians observe the 40-day season of Lent. A time for fasting, prayer and penance, Lent is preceded by Shrove Tuesday when carnivals or Mardi Gras are held. The word Lent is derived from words in Old English, German and Dutch meaning spring. Shrove Tuesday is celebrated in many areas with festivities including rich food, drinking and dancing. New Orleans is famous for its Mardi Gras. The word Mardi Gras means ‘‘fat Tuesday.” For many years, St. Paul’s Lutheran Church, Shavertown held a program on Shrove Tuesday, serving ‘‘fastnachts,” a German doughnut tradition- ally served that day. Fastnacht translates ‘night before fasting.” This year, Gate of Heaven School held a Mardi Gras dance for its eighth grade students. Following Ash Wednesday when many receive ashes on their forehead to remind them of man’s mortality, fasting is common; fasting from meat on Fridays and fasting from favorite desserts is still practiced by many Back Mountain residents. Hot Cross Buns are traditionally served on Ash Wednesday and Good Friday. The recipe calls for whole wheat flour. During the Middle Ages, pretzels were served on Ash Wednesday. They were an ideal choice since they are meatless, made without milk or eggs. Nancy’s Pretzels, a recipe my daughter enjoyed preparing with her first grade class, are very easy to make. This recipe makes at least 18 good-sized pretzels. Those that fast from meat on Fridays will be looking for some different meatless recipes. Flounder Proven- cale is a delicious way to prepare fish. Tomatoes, garlic, onion, mushrooms and dry white wine make Flounder Provencale an easy to prepare, tasty Lenten dish. Seafood Curry is great for the busy housewife. Cream of shrimp soup plus milk forms the base for this quick supper that is flavored with chopped onion and curry powder. Either flaked crab, lobster or shrimp may be used for Seafood Curry. Serve Seafood Curry over patty shells or rice, add a salad and you have an easy to prepare dinner. This recipe for Pickled Eggs does not include red beet juice. The sweet and sour brine used to pickle the eggs is made from white vinegar, flavored with sugar, mild mustard, celery seed, mustard seed, whole cloves and sliced onions. Pickled Eggs are a nice, fast lunch or make a tasty appetizer or snack. NANCY’S PRETZELS 1 cake yeasst dissolved in 11%» ¢. warm water 1t. salt 1T. sugar 4 c. flour 1 egg, beaten Coarse salt (Kosher) Blend yeast into flour. Knead until smooth. Cut into 18 even pieces. Roll into ropes. Twist into desired shape. Place on lightly greased cookie sheet. Brush with beaten egg. Sprinkle with coarse salt. Bake at 425 degrees for 12-15 minutes. HOT CROSS BUNS 4 c. warm water 1% t. br. sugar or honey 3, pkg. dry yeast 2 1/3 third c. whole wheat flour 3% c. water Ys c. oil Y; ¢. well packed brown sugar or honey 1% t. salt, scant 1 egg ; Y c¢. powdered milk Cheryl Biernacki Branch Manager Becky Casterline Travel Consultant TO SERVE ALL - YOUR TRAVEL NEEDS 1 T. butter or margarine % t. cinnamon % c. raisins % orange, grated peel % lemon, grated peel 2 T. honey Mix 1; cup warm water, 11, teaspoons brown sugar or honey and dry yeast. Mix % cup stirred Whole Wheat flour with 34; cup water. Cook until smooth and thick, stirring con- stantly. Then put into large bowl. and egg. Mix powdered milk into % cup flour, then mix into dough. Next, add yeast mixture, and lastly, add remaining flour. If you have used honey, add an extra 1; c. of flour. Mix well. Mix grated peel of orange and lemon with honey and 200% at medium heat, stirring, for a minute after it oils. Remove from heat and add butter or margarine, cinnamon and raisins. Stir into dough, knead on lightly floured board a minute or two. It shouldn’t take long to become smooth and elastic. Cut into 12 pieces and shape into buns. Place on a greased cookie sheet, with a little space in between. Let rise until doubled. With a sharp knife cut a shallow cross in the top of each bun. Bake at 375 for 20 to 30 minutes or until browned. While hot ice with thin powdered sugar and water icing. Flavor with 1 teaspoon lemon juice. Put more icing in the cross. SEAFOOD CURRY 4 c. chopped onion 1-2 t. cury powder 1T. butter 1 can condensed cream of shrimp soup 1/3 to % c. milk 1 c. flaked cooked crab, lobster or diced cooked shrimp (1-6 oz. can) Cooked rice or patty shells Cook onion and curry powder in butter until onion is tender. Add soup, milk and crab. Heat until soup is Serves 4. FLOUNDER PROVENCALE 6 flounder fillets, 11% Ib. 4 T. butter or oleo Y c. chopped onion 1 clove garlic, minced 1 1b. can tomatoes, cut up 3 oz. can chopped mushrooms, drained, % c. 4 c. dry white wine 6 lemon wedges i Parsley Dot each fillet with 2 t. butter. Sprinkle with salt and paprika. Roll up fillets; fasten with wooden picks. Place fillets in skillet. Add onion and next four ingredients. Cover tightly and simmer till fish flakes, about 15 minutes. Remove fish to hot platter; keep hot. Simmer, sauce until slightly . thickened. Spoon sauce over fish rolls. Garnish with lemon wedges and parsley sprigs. Makes 6 servings. PICKLED EGGS 2 c. white vinegar- 2.T. mild mustard % ec. water 1 c. sugar 1T. salt 1 T. celery seed 1 T. mustard seed 6 whole cloves 2 onions, sliced 12 shelled hard cooked eggs Slowly blend vinegar into mustard. Add water, sugar, salt, celery seed and mustard seed and cloves. Simmer 10 minutes; cool. Pour over 12 shelled hard cooked eggs and onions. Cover, refrigerate overnight. Sr. Catherine McGroarty, RSM, a member of the faculty at College Misericordia in Dallas, is on a leave of absence from her teaching duties for the spring and fall semesters. She will be volunteering her services to work with the Sisters of Mercy who administer St. Joseph’s Hospital in Georgetown, Guyana. In Guyana, Sr. Catherine will be consulting with the Nursing School to initiate some changes in teaching methods based on recommendations from the Assessment Team that visited Guyana in June of 1983. This team was comprised of members of the International Health Pro- gram of the Sisters of Mercy Health Corporation in Detroit Sr. Catherine will also be coor- dinating three teams of volun- teers who will be making short trips to Guyana to offer expertise in such areas as mangement and maintenance. These teams will be supported by a grant to enable them to travel and live there, and will come from U.S. Mercy hospitals. Their purpose will be to work with the local hospital people to develop new systems, new educa- tional aspects to bring them up to date with the latest methods, SR. CATHERINE all to enable them to provide better service to the people of Guyana. St Joseph’s Hospital is the only hospital administered by the Sis- ters of Mercy of the Union out- side the United States, and is the only Catholic Hospital in Guyana. Mercy Hospitals in the U.S. have been donating supplies and drugs to keep the hospital functioning, as has the Johnson and Johnson, Inc. The economic problems of the country affect the hospital as well. They must rely on donations of basic sup- plies such as x-ray film and plaster of paris, since there is no foreign exchange available for the purchase of these items. The hospital serves the com- munity of Georgetown with lim- ited resources, but continues to offer compassionate care. Sr. Catherine explained that the lim- ited resources affect how every- thing is dene. Things that are taken for granted in the U.S., like paper, books, certain drugs and disposable items like rubber gloves, are rare and precious in Guyana. She said that the staff is very careful of how and when and how much is used because of the scarcities. The consultants from the Mercy International Health Program will be helping the Guy- anese to plan for better quality care in that setting. difference for yourself DERMATOLOGIST Booking for Tours STOP BY FORAVISITIN MARCH FREE GIFT oCruises World Wide ®Rail Travel
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