{
/
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